• 13th April
    2013
  • 13
Comments
  • 2nd March
    2013
  • 02
Comments
  • 21st January
    2013
  • 21
Comments
  • 7th September
    2012
  • 07
Comments
  • 3rd September
    2012
  • 03
STRIKE SUGAR and try this Chocolate Almond Cake YIELD: 12 servings PREPARATION TIME: 15 minutes COOKING TIME: 40 minutes Details This smooth chocolate cake, infused with the rich, sweet taste of almond butter, will have your guests begging for seconds! This no-fuss cake from The Eat-Clean Diet® Cookbook 2 is ready in under an hour, which leaves you time to enjoy dinner rather than worrying about dessert. Ingredients • Eat-Clean Cooking Spray • 1 cup / 240 ml + 1 Tbsp / 15 ml whole wheat flour • ½ cup / 120 ml cocoa powder • ½ cup / 120 ml unrefined turbinado sugar • 2 Tbsp / 30 ml ground golden roasted flaxseed • 1 tsp / 5 ml baking powder • 1 tsp / 5 ml baking soda • ½ tsp / 2.5 ml sea salt • 2 egg whites • ½ cup / 120 ml unsweetened applesauce • ½ cup / 120 ml low-fat buttermilk • ¼ cup / 60 ml natural unsalted almond butter • ½ tsp / 2.5 ml real almond extract • 1 cup / 240 ml freshly brewed very hot coffee • 3 Tbsp / 45 ml sliced toasted almonds Preparation Preheat oven to 350°F / 175°C. Coat a 9-inch round baking pan with Eat-Clean Cooking Spray and 1 Tbsp / 15 ml whole wheat flour, discarding excess flour. Whisk together 1 cup / 240 ml flour, cocoa powder, sugar, flaxseed, baking powder, baking soda and salt in a large bowl. Stir in egg whites, applesauce, buttermilk, almond butter and almond extract. Carefully whisk in hot coffee until thoroughly combined. Batter will be thin. Pour batter into sprayed and floured pan and bake in oven until a toothpick inserted in center comes out almost completely clean, about 40 minutes. Cool 10 minutes and remove from pan to a wire rack. Top with toasted almonds and cut into slices. Nutritional Value per Serving: Calories: 149 Calories from Fat: 47 Total Fat: 6 g Saturated Fat: 1 g Total Carbs: 23 g Fiber: 3 g Protein: 5 g Sodium: 221 mg Cholesterol: 1 mg

STRIKE SUGAR and try this Chocolate Almond Cake

YIELD: 12 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes

Details

This smooth chocolate cake, infused with the rich, sweet taste of almond butter, will have your guests begging for seconds! This no-fuss cake from The Eat-Clean Diet® Cookbook 2 is ready in under an hour, which leaves you time to enjoy dinner rather than worrying about dessert.

Ingredients

• Eat-Clean Cooking Spray
• 1 cup / 240 ml + 1 Tbsp / 15 ml whole wheat flour
• ½ cup / 120 ml cocoa powder
• ½ cup / 120 ml unrefined turbinado sugar
• 2 Tbsp / 30 ml ground golden roasted flaxseed
• 1 tsp / 5 ml baking powder
• 1 tsp / 5 ml baking soda
• ½ tsp / 2.5 ml sea salt
• 2 egg whites
• ½ cup / 120 ml unsweetened applesauce
• ½ cup / 120 ml low-fat buttermilk
• ¼ cup / 60 ml natural unsalted almond butter
• ½ tsp / 2.5 ml real almond extract
• 1 cup / 240 ml freshly brewed very hot coffee
• 3 Tbsp / 45 ml sliced toasted almonds

Preparation

  1. Preheat oven to 350°F / 175°C. Coat a 9-inch round baking pan with Eat-Clean Cooking Spray and 1 Tbsp / 15 ml whole wheat flour, discarding excess flour.
  2. Whisk together 1 cup / 240 ml flour, cocoa powder, sugar, flaxseed, baking powder, baking soda and salt in a large bowl. Stir in egg whites, applesauce, buttermilk, almond butter and almond extract. Carefully whisk in hot coffee until thoroughly combined. Batter will be thin.
  3. Pour batter into sprayed and floured pan and bake in oven until a toothpick inserted in center comes out almost completely clean, about 40 minutes. Cool 10 minutes and remove from pan to a wire rack. Top with toasted almonds and cut into slices.

Nutritional Value per Serving:

Calories: 149

Calories from Fat: 47

Total Fat: 6 g

Saturated Fat: 1 g

Total Carbs: 23 g

Fiber: 3 g

Protein: 5 g

Sodium: 221 mg

Cholesterol: 1 mg

Comments
  • 7th August
    2012
  • 07
SOMETIMES IT’S HARD… Last week was my girlfriend’s birthday and before we went to her party I ate a meal (like I usually do) and we did a pit stop at COSTCO. While I was there I picked up some vegetables (to bring home) and a veggie tray to bring to the party to ensure I had something to snack on. Normally I would have my one guilt-free meal per week to work with but I’m preparing for some upcoming opportunities so having cake was not an option. But if I did have that one guilt-free meal then I would have used it to enjoy some homemade birthday cake. The cake was tempting, looked delicious, and smelled even better. It was a homemade EARL GREY tea cake and I know it was delicious based on the moaning and eye-rolling in the room. I wanted to have a piece but like I said I couldn’t. For me personally it is a lot easier to say “No thank you” when there is incentive or a goal I am aiming for. My “No thank you” will make more sense soon and my friends who hosted the party know what’s ahead and completely support my journey and even went ahead and froze a piece for me to have in the Fall! How sweet and thoughtful! Nothing replaces people genuinely supporting your journey and lifestyle! I’m grateful.

SOMETIMES IT’S HARD…

Last week was my girlfriend’s birthday and before we went to her party I ate a meal (like I usually do) and we did a pit stop at COSTCO. While I was there I picked up some vegetables (to bring home) and a veggie tray to bring to the party to ensure I had something to snack on. Normally I would have my one guilt-free meal per week to work with but I’m preparing for some upcoming opportunities so having cake was not an option. But if I did have that one guilt-free meal then I would have used it to enjoy some homemade birthday cake.

The cake was tempting, looked delicious, and smelled even better. It was a homemade EARL GREY tea cake and I know it was delicious based on the moaning and eye-rolling in the room. I wanted to have a piece but like I said I couldn’t. For me personally it is a lot easier to say “No thank you” when there is incentive or a goal I am aiming for. My “No thank you” will make more sense soon and my friends who hosted the party know what’s ahead and completely support my journey and even went ahead and froze a piece for me to have in the Fall! How sweet and thoughtful!

Nothing replaces people genuinely supporting your journey and lifestyle! I’m grateful.

Comments
  • 5th April
    2012
  • 05
Who loves cupcakes? I DO!! Just picked up some friends from DavidsTea 1.) BIRTHDAY CAKE: Red and green rooibos, honeybush, sprinkles, ice cream bits, natural and artificial flavoring. 2.) CHOCOLATE CAKE: Black tea, carob, white chocolate sprinkles, white chocolate pieces, cocoa, stevia, natural and artificial flavoring. 3.) ICE CREAM CAKE: Black tea, carob, ice cream bits, white chocolate pieces, vanilla, rainbow sprinkles, natural and artificial flavoring.

Who loves cupcakes? I DO!!

Just picked up some friends from DavidsTea

1.) BIRTHDAY CAKE: Red and green rooibos, honeybush, sprinkles, ice cream bits, natural and artificial flavoring.

2.) CHOCOLATE CAKE: Black tea, carob, white chocolate sprinkles, white chocolate pieces, cocoa, stevia, natural and artificial flavoring.

3.) ICE CREAM CAKE: Black tea, carob, ice cream bits, white chocolate pieces, vanilla, rainbow sprinkles, natural and artificial flavoring.

Comments
  • 24th March
    2012
  • 24

Here is a sneak peak at THE EAT-CLEAN DIET Vegetarian Cookbook!

Recipes range from griddlecakes, pie, mousse, scallops to fries! A pleasant surprise was seeing all of the “FROM THE SEA” recipes. I personally love fish and especially shell fish so I appreciate the long list of fish recipes available in this cookbook.

It was a tough decision but I narrowed it down to what I will be making for dinner tonight: HERB-GRILLED SHRIMP SKEWERS WITH AVOCADO LINGUINI

PS: Just in case you missed it, as part of the APRIL NO EXCUSES CHALLENGE I will be providing you with 3 of Tosca Reno’s EAT-CLEAN DIET Vegetarian recipes and each week we will prepare and post about each recipe. As soon as I get the “go” from The EAT-CLEAN DIET team, I will provide you with the first recipe’s ingredients, method, photo, and video. Stay tuned this week! This is going to be fun!

FYI: A few more surprises are coming up this week ; )

Comments
  • 10th March
    2012
  • 10
Work Conversation: Co-Worker 1: “You’re going to have some cake right?!” Me: *smile* … [no reply] Co-Worker 2: “Yeah, you better make sure she eats some because she’s withering away.” Me: *laugh* oh yeah right… (as I think to myself that I could bench press that person - lol) People crack me up! Gotta love them. In the end, I cut the cake for everyone else and didn’t have any.

Work Conversation:

Co-Worker 1: “You’re going to have some cake right?!”

Me: *smile* … [no reply]

Co-Worker 2: “Yeah, you better make sure she eats some because she’s withering away.”

Me: *laugh* oh yeah right… (as I think to myself that I could bench press that person - lol)

People crack me up! Gotta love them. In the end, I cut the cake for everyone else and didn’t have any.

Comments
  • 9th March
    2012
  • 09
Comments
  • 9th March
    2012
  • 09

FLASHBACK FRIDAY: My Mom’s Cinnamon Cake Made Clean!

Preheat oven to 375 degrees

Ingredients:

  • 1 over-ripe banana
  • 2 cups whole wheat flour
  • 2 TBSP honey
  • 4 packets of Stevia
  • 2 whole eggs
  • 225g of nonfat Greek yogurt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • cinnamon to your liking
  • flax seeds or walnuts
  • OPTIONAL: semi-sweet chocolate chips or unsweetened carob chips

Method:

  • Blend over-ripe banana until smooth
  • Combine and mix all wet ingredients in a separate bowl
  • Combine all dry ingredients (except for flax seeds or walnuts) in a separate bowl and mix well
  • Slowly sift dry ingredients into wet ingredients and mix (you can use a mixer or spoon to mix)
  • Once all ingredients are combined and mixed, divide muffin batter evenly in muffin tray (I highly recommend you use a SILICONE tray. My batter made 12 large muffins).
  • Sprinkle 1 tsp whole flax seeds or walnuts on top of each muffin
  • Bake for 8-10 minutes
  • Let cool

I hope you enjoy my mom’s Cinnamon cake recipe made clean. If you take the time to make this recipe I would love to know what you think! Feel free to make this, share this, or tweak this recipe.

»> If you’re interested in making a baking recipe CLEAN, here is a brief guide:

  • Replace white flour with WHOLE WHEAT FLOUR, COCONUT FLOUR, OAT FLOUR, BUCKWHEAT FLOUR, or RICE FLOUR, for example.
  • Replace sugar with HONEY, AGAVE, SUGAR-FREE SYRUP, STEVIA, APPLE SAUCE, OVERRIPE BANANA
  • Replace sour cream with NONFAT GREEK YOGURT
  • Replace butter with a blended OVERRIPE BANANA
  • Replace cooking oil with APPLE SAUCE or COCONUT OIL
  • Replace whole eggs with EGG WHITES (but using whole eggs is still okay in my opinion)

HAPPY CREATING and BAKING! xo

Comments
  • 17th February
    2012
  • 17
The Clean Chocolate Protein Cake was SO good that I had to share it with a few of my co-workers. This was the text message I received after work in response to the cake sampling. I love making people’s bellies happy.

The Clean Chocolate Protein Cake was SO good that I had to share it with a few of my co-workers. This was the text message I received after work in response to the cake sampling. I love making people’s bellies happy.

Comments
  • 1st February
    2012
  • 01
Unsweetened apple sauce is a great substitute for butter, eggs, oil, or even sugar in baking. Plus it keeps your goods moist! I think I am going to put Oxygen magazine’s Two-minute “Cup” Cake recipe to the test this weekend! You can find this recipe on page 66 and 67 of the February 2012 issue.

Unsweetened apple sauce is a great substitute for butter, eggs, oil, or even sugar in baking. Plus it keeps your goods moist!

I think I am going to put Oxygen magazine’s Two-minute “Cup” Cake recipe to the test this weekend! You can find this recipe on page 66 and 67 of the February 2012 issue.

Comments