I was reading an article on strawberry shortcake in a cook magazine. The author’s goal was to eliminate as much fat and calories from the traditional recipe as possible. He did, and in a clever way. Although I didn’t make the recipe I’m sure it probably even tasted good, but why was it necessary? Why can’t we eat full fat, full calorie, and incredibly delicious, strawberry shortcake in a reasonable amount occasionally?
The new recipe resulted in a savings of 260 calories, but the dessert was still a high calorie food with 420 calories---very different from the mere 56 calories contained in 2 cups of fresh strawberries. So what did the new recipe do for us? It gave us a false sense of security that now we could eat it without guilt because it was better for us. I’m sorry to burst your bubble but even the lower calorie count does not make strawberry shortcake a health food and does not make it as healthy as 2 cups of fresh strawberries.
I love desserts, candy bars, and salty snacks. I’m not a member of the food police and I don’t want to see any of our favorite “junk” foods go away. However, giving them the look of healthy because they have less fat and calories doesn’t make them healthy. Stop putting your favorite foods on a diet. Make the majority of your foods real foods that still have their fiber, vitamins and minerals in tact. Then enjoy every bite of your rich strawberry shortcake slowly, deliberately, and in reasonably amount occasionally.
Cooking is easier than you think and you and your family are worth the time and effort it takes.
Simple cooking idea: Do not add salt to your dried beans until they have finished cooking. Salt slows down the cooking process.
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