Since it seems like eating has been all I’ve been doing this week, let’s talk about food!
Before I left for Brasil, I found a recipe that inspired me to get back in the kitchen! It seems like I am constantly aspiring to prepare more healthy options for the GCM and I to have around the house; this makes it easy to make good food choices. But somehow I always seem to find emails that need to be returned or training plans that need to be written, and I get lazy in the kitchen. This is indeed a poor excuse, as making good food choices is part of my job, so I should be taking the time to facilitate that.
Anyhow, I found a recipe for wheat-free, sugar-free cinnamon bun protein cake here on the iheartwellness blog. You are probably thinking: umm using your time to make desserts does not really help you make good food choices. I would argue that it actually does, because let’s be honest, I am not going to skip dessert, so the alternative is a gluten-free donut, full-fat non-dairy ice cream, or the like…And this option has protein and is relatively low-cal compared to the alternatives.
“Mommy’s cake, Missy Moo!!”
The original recipe was not dairy-free or vegan, so this was my added twist, along with the pecans on top. My recipe was not sugar-free because I used vanilla-flavored coconut-milk yogurt– that was just what I had in the house. But I had never cooked with stevia before (Thanks Ian for leaving these packets in our cupboard!), and I must say that I was pleasantly surprised with the turnout and with the whole recipe, actually! Hence I thought it was worth sharing here.
6 packs Stevia
3.5 tbsp Vanilla Rice Protein powder (I used Nutribiotic)
1.5 cup ground gluten-free oats
1 tbsp Baking Powder
1/4 tsp Sea Salt
2 tsp Cinnamon
1 large, ripe mashed banana
1 cup Unsweetened Vanilla Almond Milk
3 tbsp Vanilla Coconut Milk Yogurt
2 tsp Cinnamon +1 tsp powdered stevia mixed separately for topping
Pecans as you wish!
Preheat oven to 350F.
Stir all the ingredients together and spread into a greased pan (Next time I am just going to make double and put it in a 9×13 since we went through this first cake so quickly!).
Top with pecans and cinnamon-stevia mix.
Bake for 25-30 minutes.