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!

Spicy Bay Scallops in a Balsamic Reduction Sauce for My Birthday

As I get another year older, time seems to go by just a little faster than before. What’s up with that? This weekend is just a blur and it's hard trying to reflect on what I did. Good thing we have pictures!


On the topic of speed, most of my posts will most likely be shorter due to a busier work week. Don’t you despise it when work gets in the way of your passion? Maybe a lot of you are lucky enough to have work as your passion; in that case, I’m envious.

Oh well, working with good people can really help make your job better. The group I work with makes my job tolerable and fun because they do things like bring me a Portobello Mushroom Cake for my b-day.


For my special birthday meal, I cooked a healthy dish for myself, just as I prefer. Kelley told me she’d cook something, but she knows how crazy picky I am and it’s just best for me to do it myself. No problem!

I slow-simmered scallops, Brussels sprouts, and sliced Portobello mushrooms in a light balsamic reduction broth seasoned with herbs and spices. Basically my favorite foods all in one dish! After taste-testing the delectable union of fish and veggies, I chilled the rest to create a super salad with Zilks salsa as dressing.

Have you heard of Zilks? It’s based in Austin, TX and they make absolutely fabulous hummus, pesto, and salsa. Even better, the ingredients they use are real food that can be found in your kitchen; unlike the Potassium Sorbate, Sodium Benzoate, and other hoop-la added to most brands. They sent me several delicious products to try, and so far my expectations have been exceeded. Stay tuned for a tasty review in the near future!

What a way to celebrate another year of being Here! I made extra so I can add to tonight’s salad. Sorry the pictures didn’t turn out as well as I wanted, but hopefully they still inspire you to try this soon. Otherwise, I’ll feel selfish for being the only one to have had such a splendid (maybe I'm a little biased) dish.


Q: Is your job also your passion? Please share if you care! If it’s not, what “would” be your dream job?

Spicy Bay Scallops in Balsamic Reduction Sauce

by RC Liley

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ingredients (Serves 2 - 3)

• 1/2 pound bay scallops; fresh or frozen (if frozen, make sure you thaw first)
• 1/2 pound Brussels sprouts
• 1 medium to large Portobello mushroom; sliced and chopped into cubes
• 4 cloves garlic; crushed and chopped
• 1 cup low sodium chicken, fish, or vegetable stock; you might need more to cover veggies half-way
• 3 T balsamic vinegar
• 1 tsp cayenne
• 2 tsp cumin
• 1 T dried cilantro
• 2 tsp dried thyme

Instructions

Heat a non-stick sauté pan with a lid over medium high heat

Add garlic and sweat for 30 seconds

Pour vinegar into pan and scrape any burned garlic from the bottom; let vinegar reduce for 1 minute and pour in the stock

Add Brussels sprouts, herbs, and spices; cover and cook 10 minutes

Add mushroom pieces and cook, uncovered, another 5 minutes

Toss in scallops; cover and cook 5 minutes

Remove from heat and let sit, covered, another minute or two

Enjoy warm or chilled over a giant salad, the sauce makes a great dressing too!

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Portobello Mushroom....Birthday Cake?

Yesterday, Friday, was my 28th birthday.....whoopee....  I spent most of the day at work, though, and not much else.  My mom came over and we just enjoyed each other's company while sharing life stories.

Since Kelley and I work in the same office, she was able to give my co-workers good gift ideas.  I usually despise b-day (or any other) celebrations at work since healthy food choices are about as common as a vegetarian in a steakhouse. But Kelley and my friends/co-workers pulled through and surprised me with the best gifts I could as for, fresh produce!

My boss/friend scheduled an afternoon "business" meeting for our team, and while waiting in the meeting room, they entered with the best "cake" ever; a portobello mushroom with a candle in the middle.

Just look at it, so simple, but so good!  I don't eat a lot of things with sugar anymore, and cake is just not an option for me, but they brought carrot cake so they could have something too.  More mushroom for me!

I also received a bunch of carrots, dry roasted edamame, and sliced cremini and shitake mushrooms. Basically must-have foods in our home (for me, can't get Kelley into the 'shrooms), most of my friends/co-workers saw me radiate with delight from their gifts.  To them, it's mushrooms and carrots, but to me it's MUSHROOMS AND CARROTS! See the difference? Do you experience the same thing with people in your life?

Although simple foods, that's all I really want since I can't stand food that I didn't get to have a say in or know exactly how it's prepared. Me? Obsessive and nit-picky? Yes! I have no shame when it comes to what I put in my body.  If I want the turbo to spool at full potential, I want the 100+ octane fuel, not 87.

I'd like to sincerely thank my co-workers for the kind gifts as they are exactly what I'd want.  Their simple gift of produce helped make this the best birthday I've had in a while!

Kelley got a me a new Cuisinart food processor that I can't wait to use to, well, process foods with.  I've been using the food processor my mom got in 1991 for her wedding, so it's just a little outdated. Hopefully you'll see more healthy recipes created from my new processor.  Do you have any ideas of what I should make for my first processed creation?  Maybe no-bake peanut butter cookies or a tuna veggie combo to make tuna cakes?

No worries, I'll just do them all; it's a win-win! While in PA, my mom brought one of her exercise DVD's called "Tabata Inferno" that I tried a few times.  It was enough to get my daily dose of intensity to keep me sane and it was something different than just running.

Being the wonderful mother she is, she saw how I enjoyed the video and bought me the complete DVD set for my birthday.  This is pretty cool and will be useful for my "rest" days from strength training. She gave me 2 six packs of local brews and cool turtle figurine too. I like turtles and have a nice collection going on now!

I'm currently trying to gain strength, and therefore weight, but being a former fat kid, this is not as easy as it sounds. Trying "bulk" when so many of my food choices are low calorie veggies that fill me up before I even come close to a calorie surplus.  A quick solution to this problem would be  more dense foods like, say peanut butter! I just received a few jars of PB Crave to review, so I'll just get a jar and spoon and see what happens!

Kelley agreed to give me the whole weekend to celebrate my birthday, so we're going to the Texas Motor Speedway for some rally and Indy racing today.  Afterward, we'll rent the best thing Redbox has to offer and have a nice evening together.  I think tomorrow will be when I put the processor to use. Can you sense my excitement?

Q:  Do you "let go" on your b-day and eat things you normally wouldn't or are you unwavering 24/7?


I have read too many labels to ever be able to enjoy most "treats" now, but am perfectly happy making my own at home. I consider extra PB my treat though!

27 Food and Drink Favorites

After you reach 21, it seems like each birthday become less exciting than the last. Sure, 25 has its perks, but they are few and far between. Maybe you agree, or you’re 45 and still celebrating like it’s your 13th birthday; add in alcohol though.

Well, today is my 27th Birthday and I wanted to post 27 of my favorite food and drink items. Creating this list helped excite me a little, and I could keep going way past 27 (you can tell some lines are more than one thing), but 27 is the number of significance today.

I will try to have as many of the items on the list as possible today. When it comes to food, these things are what I cherish most. Poor Kelley and close family members know this when I put off “Don’t Touch” vibes on some of my favorite items. I can admit, I get as territorial as a dog and his food bowl.

1. Schneider-Weisse Aventinus Beer

2. Peanut Butter with Carrots, Pretzels, Toast, or Bananas 

3. Nature’s Path Heritage Bites Cereal

4. Barbara’s Shredded Spoonfuls Cereal

5. Vanilla or Chocolate Whey Protein Powder sweetened with Stevia

6. Natural Unsweetened Cocoa Powder

7. Mustard with Carrots or Pretzels

8. Coffee

9. Plain, Non-fat Greek Yogurt

10. Roasted Mixed Veggies and Garlic

11. Oven Roasted Almonds, Cashews, Peanuts, and Pistachios

12. Arugula

13. Mix of Salad Greens....I can eat alone by the handful

14. Roasted and Pureed Butternut or Delicata Squash; all Winter Squash is great, but these are my top favorites.

15. Puree of any Cooked Bean, Lentils, or Peas with mixture of Veggies for a Healthy Dip

16. Low-fat Cottage Cheese; alone, or as a dip for Pretzels, Carrots, Chips, or anything else that can be used to dip!

17. Cameo and Jazz Apples

18. Fresh or Frozen Papaya

19. Roasted Beets

20. Healthy, Homemade Cornbread

21. Raw Honey

22. Cold Glass of Organic Skim Milk

23. Lean, Grass-Fed Ground Beef

24. Unsweetened Green and Herbal Teas

25. Plain and Flavored Stevia

26. Mushrooms

27. CAYENNE….did you think I’d forget?

How many of these do you enjoy? How many can you not stand? Leave a comment if you care to share, I’m always up for food talk! Until then, I think I’ll go have something from my list and enjoy time with my Mom and Kelley.

Happy Birthday…….me.