Another year amidst a pandemic has come and gone. Hard to believe I’ve been in the blog-o-sphere for this many years. I remember I started out wanting to dispense accurate sound nutrition information. So much circulating isn’t accurate – hello current Tik Tok trend of the week!)! Even became an Academy Media Spokesperson and am able to contribute to media all throughout the country. Over the past two years I started writing down my recipes with the aim to create easy yet tasty dishes. I’m always in the kitchen creating and testing new recipes, hence the new name in this Year Eight – Amy’s Nutrition Kitchen!
Amy’s Nutrition Kitchen – A Look Back
Today I’m launching my NEW website, Amy’s Nutrition Kitchen. Over the past couple of months I’ve been transitioning slowly. First, I had to build the site and then had to move all my content over. Not to mention, I wasn’t able to import much from the old site. Needless to say, this has been keeping me busy. Finally made the move to get ‘more views’ and dive into the world of food blogging. I’ve been coasting over the past few years. With so much great content, more people need to see it!
Don’t get me wrong. I do think we’re a little inundated with people trying to ‘make it big’. However, I’m going to keep doing what I’m doing. I’ll be creating great recipes, giving sound nutrition advice, and taking great pictures of my food. Here to prove healthy food can and should taste delicious, and that we should also be including sweet treats along the way. #thisdietitianeatsdesserts because all foods fit and shouldn’t be ‘off limits’.
Most Popular Recipe
It wouldn’t be a ‘year in review’ without looking back at the most popular recipe and the least popular recipe. Those analytics let me know. I contributed to an article for Everyday Health this past year on “10 Comforting Pasta Recipes That Are Actually Good For You” This helped boost my Lemon Pasta recipe to the #1 recipe viewed! It’s simple and flavorful not to mention important to show that pasta can be included in our meal rotations.
I’m the first to tell you that we typically overeat carbs and pasta is one of those carbs. Equally important is that when you see the vegetables and protein added to this dish, it looks like a bigger portion than it actually is. Ideally we should all eat more plants and make them the star of the show. This dish has zucchini, however, I normally add onions, peppers and even sautéed spinach. If I’m training and running more I’ll cut back on some of the fiber. Food is fuel and can play a key role in the portions of how I eat at times!
My Least Popular Recipe
And now to my least viewed blog this past year. My Roasted Mushrooms. 9 out of 10 Americans are not getting their minimum servings of fruits and vegetables daily. I’ll definitely keep posting vegetable recipes. Many times my ‘recipe’ isn’t really a recipe. The non-recipe is more of a ‘how-to’. We’ve all had a horrible experience with a fruit and/or vegetable. Meanwhile years go by before we try it again. That’s what happened to me with White Sapote:
I’m not here to convince anyone to eat mushrooms if mushrooms aren’t your thing. What I will tell you? Roasting them is probably one of the best ways to draw out their flavor without having too much fuss. I sautéed them the other day for this pasta dish. They tasted great, but I also had to cook in batches so as not to crowd the pan. Took forever standing over the stove to prepare them. Next time, I’m roasting them. Easier and more flavorful.
Amy’s Nutrition Kitchen – What’s To Come
This past year with the pandemic it’s safe to say that I haven’t been eating out at actual restaurants. What I have been doing? Continuing to support local farmer’s markets as much as I can and supporting givebacks from the community. Project Maracuya and Feed The Chain are just a few. Recently I’ve also ordered from local restaurants. I know many people are eating out and returning to ‘normal’. I’m easing back into ‘normalcy’ and order takeout for now. Any way to support local!
And of course I’ve been busy in the kitchen. Ordering takeout lets me checkout menus from some of the local restaurants and gives me inspiration for new recipes. Even with these past couple of months being ‘quiet’ from me there’s definitely been a lot going on behind the scenes.
Creating a website is no easy task. Therefore leading into this next year, I’m excited where I’m at and for all that’s to come. However, I’m always going to be the same: give sound nutrition information and provide delicious ‘recipes’ all at the same time. Leaving you with my Shortcut Strawberry Shortcakes. Using store bought shortcakes or biscuits, these little treats come together in NO time. Seriously. They’re too good NOT to make semi-homemade. You’ll impress yourself and your guests. Promise.
Additionally one more note, thanks for being here, whether you’re an old timer or new timer. I really appreciate having you stop by the blog. It’s definitely been a journey and one I feel proud of how far I’ve come. Please leave a comment and let me know what other recipes or nutrition topics you want to me to discuss. Connect via the blog. Subscribe to get a weekly email. Connect via Instagram, YouTube, Pinterest, LinkedIn, Twitter, and TikTok. Wherever we’ve met to connect, thanks again. Here’s to the next year!
Strawberry Shortcakes
Using store bought shortcakes these strawberries and cream come together in no time, leaving you more time to enjoy a holiday or celebration! Enjoy!!
- Total Time: 5 minutes
- Yield: 6 1x
Ingredients
- 6 store-bought shortcakes
- 4 cups strawberries
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1 1/2 cups heavy whipping cream
- Mint, for garnish
Instructions
- Strawberries: Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to serve. This time allows the strawberries to release their delicious juices. You can also mash a few of the strawberries if you want. I tend to cut the strawberries in small pieces.
- Whipped Cream: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and vanilla on medium-high until soft-medium peaks form, about 3 minutes. Watch carefully or else your cream will turn to butter!
- Slice the shortcakes in half and layer with strawberries and whipped cream. Serve immediately.
Notes
*Make the strawberries ahead of time to help you save on time. The whipped cream can get a little ‘weepy’ so it is best to prep right before serving. But the truth is that is comes together so quickly, as you’re starting to get the dessert together it’ll whipped in no time!
*One more note – I tend not to add sugar to the whipped cream since the dessert is already quite sweet. You can add 1 to 2 tablespoons confectioners sugar to the whipping cream if you do want it a tad sweeter.
- Prep Time: 5
- Category: Desserts
