Wednesday, September 12, 2012
Travel Planning and Microwave Cake Making...
Right now, I'm supposed to be doing my other job. You know the travel agent part of my job with Tony? You probably didn't know that I do that. Yeah, I'm also Tony's personal assistant/travel agent/book keeper on the other side of our business. I hate booking travel. I love it when I'm actually on the trip or at least when Tony is off and things run smoothly, but I am seriously a wreck when I have to deal with dates, times (we only have one car so I have to get him to and from the airport around school schedules and my client schedules), distances of hotels to the conventions, flights and hotels. UGH! I hate that part of my job!

What I do love to do...

is make microwave protein cakes...

and top them with peanut butter chia frosting...

and fresh figs (yes, I am rationing myself to a few everyday since Tony got these for me the other day).

and eat them!

Yeah, I could make these all day long! These are so good for you, you could probably eat them all day long too (I don't recommend that though)! The toppings options are endless too!

Ok, so I made a couple of changes the other day out of desperation. I was running low on almond milk and didn't realize this until I was elbow deep in my protein cake making. So, I subbed some unsweetened applesauce and some water for the almond milk in my original recipe...I actually liked this one BETTER! It's fluffier and more cakey. For all you doubters, these are not eggy at all! My favorite protein powders to use in this recipe are SunWarrior Blend, Plant Fusion and Life's Basics. They all work and they are all delicious!

Vanilla Protein Microwave Cake
(inspired by this post on Stuft Mama)

1 scoop vanilla protein powder, this was a serving of protein powder per their measurements
1 TBSP coconut flour
2 TBSP quick oats, oat flour or ground whole oats
1 1/2 tsp baking powder
3 packs stevia or equivalent
1/4 cup unsweetened applesauce *(or water)
1/4 cup water
1/2 cup egg whites

Mix everything together. Pour into a sprayed microwave safe soup size bowl. Microwave 6 minutes.

***Edited to add that water instead of the applesauce works really well too! The cake is lighter in texture and fluffier with all water.

Peanut Butter Chia Topping

2 TBSP peanut flour or peanut butter
1 tsp chia seeds
stevia to taste (depending on how sweet you like it)
1-3 TBSP water (add a tablespoon at a time so it's not too runny, but the chia will soak up the liquid)

Booking it or hate it? Protein them, never tried them or hate them?

Now, I'm off for a run and it's time to get this day going! Happy Wednesday my friends!

I'm sharing this on Allergy Free Wednesday.

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posted by Sarena Shasteen - The Non-Dairy Queen @ 6:30 AM  
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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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