I had Matt go to the store and try on jeans. Proud to say he is down to wearing 34″ x 32″
I also found out 2 of my friends are meeting us in Sydney for New Years. ROCK ON!
AND we found out we don’t start teaching till a week later in January which means we get to snowboard for a week in Japan after our month trip to New Zealand / Australia. Life is SO good!
Now to what you came here for….
Of course my goal is now is to make things we love, just healthier versions. I don’t think this is exactly healthier because it is gluten free but I made it different than it was listed on the box which (original recipe). Mine is healthier than that and turned out delish so I wanted to share.
Shortcake:
1 1/4 C Gluten free Bisquick
4oz Cinnamon Applesauce
1 Egg
1 t Vanilla
2 T honey
2 T Almond Milk
2 T Flaxseed (optional)
I may or may not have measured out the vanilla honey and almond milk. I have a tendency to just pour till I get the desired consistency. You want the dough to be similar to the texture of biscuits. So please adjust accordingly. Mix together, spray pan with pam and drop dough into 6 biscuit looking things and bake at 425 for 10-12 mins or till brown.
Topping:
12 oz bag frozen fruit (I used cherry, blueberry, strawberry, raspberry, blackberry)
Put frozen fruit in a sauce pan on the stove with a few tablespoons of water and simmer. Put in food processor or blender to make sauce.
Cut shortcake in half and pour fruit mixture over shortcake. ENJOY!
For dinner we had mushrooms, peppers, tilapia and a salad so I thought I would share pictures. Basically we are trying to add more veggies and color to our diet and it has been very successful so far.
