WIAW #34 Healthy Microwave Birthday Cake with Greek Yogurt Icing

If I have been going for making shorter and less frequent posts this month, I have so far succeeded. But that’s not what I’m going for; it’s just panning out that way….boo.
 

My actual job has been taking up most of my time this month, but the super busy time has passed…for now. I was able to do more in the kitchen this past weekend, but hardly have any pictures for #proof. I do have some lovely pictures of Kelley, my dear wife, enjoying a delicious Chocolate Protein Layer Cake I made in the microwave. It was her birthday last Friday, but since I wouldn’t dare buy a cake from the store, I had to make my own.

She let me have a small bite, it was good, but that’s obvious from her leaving nothing behind. She was nice enough to take a big bite in front of me and rub it in, but I was just happy she liked it. Making a healthy yet delicious personal cake is perfect to avoid having leftovers staring at you and beckoning to eat it. Make it yourself, you'll see taste what I'm talking about; recipe at the end of this post.

Oh yeah, and, Happy Birthday, Kelley! I never made a post to say this on Friday, so I’m saying it on the blogosphere now.

Poor cake, never had a chance....

 

Aside from making microwave cakes, I ventured in the realm of non-dairy milk making this weekend too. My pictures are less than stellar, but this is pumpkin seed milk. The green tint is hard to distinguish in the pic, but it’s pretty green, just like my pistachio milk. Both would be perfect for a St. Patty’s Day beverage, and both are creamy, delicious, and healthy! I laugh at store bought milks now...ha ha ha ha....see.
 

The leftover pulp went to good use in another experiment; nut pulp dessert hummus. I’m sure you get the picture; I basically used the pumpkin seed pulp in place of garbanzo beans to make a sweet and healthy hummus. I think next time I’ll make it spicy with added peppers and of course cayenne. Once I get a chance to get the measurements down, I’ll have to share the recipe because you MUST try it!

I also ventured in making red lentil milk and a soy/black bean mix milk. The lentil milk turned very viscous and would hardly pour out of the bottle I put it in. This stuff was pretty much gel. Since there was no pulp left, I figure it’s what makes the milk so thick. I added stevia, vanilla, and sea salt to the gelatinous milk and used it to add to a couple bean and veggie dessert dips I tested. Recipes for these will come.
 

Soy/Black Bean mix milk is pretty good and similar to soy milk with a darker tint. I think I’ll try all black beans next time to see what that’s like. I bet it would be a good base for a Halloween drink! There, that’s my “Spooky Treat” for this What I Ate Wednesday. Sorry, I’m lacking in this department, so please work with me here.

Speaking of WIAW, I once again do not have a full day’s worth of eats, but rather some notable meals. Please accept these for now and hopefully I’ll get back on track soon! Thanks to Jenn at Peas and Crayons!

 

Enjoy and Happy What I Ate Wednesday!!

This is our staple Meatless Monday Meal...had on Wednesday

 

A tasty Kevita Mango Coconut Probiotic Drink along with my lunch. Refreshing!

 

More Spicy Peanut Butter Carrot Dip!!



Chocolate puree made with the think lentil milk, pumpkin puree, spinach, peanut flour, and cocoa powder

Pumpkin Pie Omelette. Recycled picture but sooo delicious! I see a lot more of these in my future. Belly beware!!

Today is supposed to be the last warm day here in Texas before a cold front blows in. Oh joy, just in time for the neighborhood garage sale at my mom’s that Kelley and I are helping out with. Nothing like waking up at 5:30am to sell our junk to others. Hey, that’s what coffee is for, right?

 

Oh yeah, here’s the microwave birthday cake recipe. Make it for friends, family, and yourself…..NOW!!

Microwave Chocolate Protein Birthday Cake

Ingredients

1/4 cup unsweetened cocoa powder

3 tablespoons vanilla or chocolate protein powder (I used stevia sweetened egg white protein powder)

3 tablespoons peanut flour or just more protein powder

3 tablespoons whole grain gluten free oats or flour (I used quinoa flour, but any other should work)

1/4 tsp salt

12 drops liquid stevia or 3-4 packets of stevia powder

1/2 tsp baking powder

2 tablespoons pumpkin puree, applesauce, or mashed banana (I used pumpkin)

1/4 cup milk of choice (I used unsweetened almond milk)

1 whole egg or 2 egg whites; can use one flax or chia egg for vegetarian option

1/2 tsp pure vanilla extract

2 tablespoons Peanut Butter Greek yogurt icing (optional; recipe below)

Directions

Combine dry ingredients and mix well; add liquid, stir, and then transfer half of the batter to a greased round, shallow dish like a ramekin.

Microwave 2 minutes and 10 seconds (may need another 20 seconds if not set). Wait for it to cool about 2 minutes, remove from dish and cook other half of batter.

Spread icing on top of first half, set other half on top and use remaining icing to cover the top.

Optional: sprinkle with cinnamon or cacao nibs with a cherry or strawberry on top. Oh, I bet sliced banana would be great too!

Chobani Greek Yogurt Icing

1/3 cup plain, non-fat Chobani Greek Yogurt

1/4 cup peanut flour, vanilla protein powder, or chocolate protein powder

1/4 tsp pure vanilla extract

No worries if you have icing leftover because it’s wonderful by itself….YUM!