Month: April 2026

Lightened Up Strawberry Shortcakes

Lightened Up Strawberry Shortcakes

Posted on by Amy MS, RD, LDN

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Lightened Up Strawberry Shortcakes

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Lightened Up Strawberry Shortcakes

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  • Author: Amy MS, RD, LDN
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Diet: Vegetarian
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Description

These strawberry shortcakes are incredibly soft, satisfying, and designed to let those juicy summer berries be the star. I wanted a recipe that hits all the nostalgic flavor notes while also giving some fiber and protein.

Using Greek yogurt is the secret to getting that perfectly tender, pillowy crumb. It adds a protein boost and creates a balanced treat that won’t weigh you down like a traditional butter-heavy biscuit. The slight tang from the yogurt cuts through the sweetness of the fruit for a bright, refreshing finish. It’s a simple, nourishing way to enjoy dessert or snack!

Ingredients

Units Scale
  • 2 cups All Purpose Flour
  • 2 cups White Whole Wheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 1/2 cups Greek Yogurt
  • 2/3 cup Honey
  • 2 Eggs
  • 2 tsp Vanilla Extract

Topping:

  • 1 Egg
  • 1 Tbsp Water
  • 2 Tbsp Turbinado Sugar

To Serve:

  • Fresh Strawberries, sliced
  • Greek Yogurt
  • Honey

Instructions

  1. Preheat oven to 425° F. Line a baking sheet with parchment paper or lightly grease.
  2. In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon and salt.
  3. In a separate bowl, whisk together Greek yogurt, eggs, vanilla, and honey until smooth.
  4. Next, add the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms.
  5. Turn the dough out onto a lightly floured surface and gently roll or pat out to about 1/2-inch thick.
  6. Use a large biscuit cutter, or upside down glass to cut the shortcakes out. Reforming the dough and cutting again as needed.
  7. Place the shortcakes on to your prepared baking sheet.
  8. In a small bowl, whisky together the egg and water, then brush over the tops. Sprinkle with turbinado sugar.
  9. Bake for 20-25 minutes until the tops are just golden brown.
  10. Allow to cool on a wire rack for 10-15 minutes.

To Serve:

  1. In a small bowl mix 1/2 cup Greek Yogurt and 1-2 tsp honey. 
  2. When ready to serve. slice the shortcakes length wise, or use a fork to prick around the edge and then pull the shortcake apart.
  3. To the bottom portion spread the Greek Yogurt honey mixture, top with strawberries and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 25
  • Category: Breakfast, Comfort Food, Dessert, High Protein
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 246
  • Sugar: 21g
  • Sodium: 249mg
  • Fat: 2g
  • Carbohydrates: 49g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 52mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Mediterranean Baked Eggs

Mediterranean Baked Eggs

Posted on by Amy MS, RD, LDN

Mediterranean Baked Eggs

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Mediterranean Baked Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x
  • Diet: Gluten-Free, Keto, Low-Carb, Paleo
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Description

These Mediterranean Baked Eggs are the kind of meal that makes healthy eating feel simple. Packed with protein and made with eggs, spinach, bell pepper, and feta, this easy recipe comes together in just 20 minutes.

You get creamy eggs, salty feta, and flavorful veggies in one dish that actually keeps you full. Perfect for a quick breakfast, simple brunch, or even a light, balanced dinner. Add a slice of sourdough to scoop up those jammy eggs, and you’ve got a nourishing, satisfying meal you’ll want to make on repeat.

Ingredients

Units Scale
  • 4 Eggs
  • 1/2 cup Raw Baby Spinach
  • 2 Tbsp Diced Bell Pepper
  • 2 Tbsp Feta cheese
  • Salt & Pepper

Instructions

  1. Preheat oven to 375°F. Spray two ramekins with nonstick spray, and place on a sheet tray.
  2. Add two eggs to each ramekin. Top with a handful of torn baby spinach, 2 tbsp diced bell pepper, 1 tbsp of feta, pinch of salt and pepper.
  3. Place into the oven and bake for 15 minutes until the eggs are set. (Tip, broil for the last minute to get crispy edges!)
  4. Allow to cool for a minute before digging in. Serve with a slice of sourdough toast to tip into the eggs. Enjoy
  • Prep Time: 5 Minutes
  • Cook Time: 15 Minutes
  • Category: Anti-Inflammatory, Breakfast
  • Method: Baking
  • Cuisine: American, Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 185
  • Sugar: 1g
  • Sodium: 300mg
  • Fat: 13g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 370mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Healthy Lemon Poppyseed Muffins

Healthy Lemon Poppyseed Muffins

Posted on by Amy MS, RD, LDN

Healthy Lemon Poppyseed Muffins

Healthy Lemon Poppyseed Muffins

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Healthy Lemon Poppyseed Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  • Author: Amy MS, RD, LDN
  • Diet: Vegetarian
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Description

These Healthy Lemon Poppyseed Muffins are the perfect lemon poppy seed muffins—light, zesty, and made with wholesome ingredients. I used a blend of white whole wheat and oat flour for a fluffy texture, and sweetened them naturally with honey and unsweetened applesauce.

The combination of Greek yogurt and olive oil keeps them incredibly moist, while a triple-hit of lemon zest and juice gives them a bright, fresh flavor. They’re a simple, nutrient-dense option that’s great for a quick breakfast or a light snack.

Ingredients

Units Scale
  • 1 cup White Whole Wheat Flour
  • 1/2 cup Oat Flour
  • 1 Tbsp Ground Flaxseed
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 1/2 Tbsp Poppy Seeds
  • Zest of 3 Lemons
  • 2 Tbsp Lemon Juice
  • 2 Eggs
  • 1/2 cup Greek Yogurt
  • 1/2 cup Honey
  • 1/4 cup Unsweetened Applesauce
  • 1/4 cup Olive Oil
  • 2 tsp Vanilla Extract

Optional Glaze Topping:

  • 1/3 cup Powdered Sugar
  • 2–3 tsp Milk

Instructions

  1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line with muffin liners. Set aside.
  2. In a large bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt and poppy seeds. 
  3. In a separate bowl whisk together the lemon zest, lemon juice, eggs, Greek yogurt, honey, applesauce, olive oil, and vanilla extract until smooth.
  4. Pour the the wet ingredients into the dry ingredients and gently stir with a spatula until just combined (don’t over mix here!).
  5. Scoop the batter evenly into the prepared muffin pan.
  6. Bake for 20-25 minutes, until just golden brown.
  7. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Optional Glaze:

  1. Whisk together the powdered sugar and milk until smooth, Drizzle over cooled muffins. Enjoy!
  • Category: Breakfast, Comfort Food, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 168
  • Sugar: 13g
  • Sodium: 216mg
  • Fat: 6.8g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 4.4g
  • Cholesterol: 31mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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