Tag Archives: egg

Dangerous Discovery – Microwave Chocolate Cake!

6 Mar

I try to stick with healthy recipes on my blog, so I almost feel a little bad about posting this. It’s been such a dangerous discovery for me! … you can make chocolate-cake-for-one in the microwave?!?!? Yes, you most definitely can and it’s way too easy, and way too addicting! Scary.

I haven’t been keeping sweets in the house lately because I have no will-power around the almighty chocolate. For example, I bought a box of Thin Mints from the adorable little girl scouts on my way out of the grocery a few days ago that wound up lasting about two hours between my husband and I munching on them like popcorn. But, I mean, I had cash on me, which I never have, so it seemed like buying that box of Thin Mints was meant to be. Plus, the girl scouts were practically begging me, “please miss, we only have these few boxes left – we have to sit out here in the cold until we sell these boxes! You’re our last hope!”

Sad Girl Scout

Alright, alright… that’s not really how it went down. More like, “Hi Miss, would you like to buy some girl scout cookies? … We’re down to our last few boxes!?

I saw ONE box of Thin Mints left, and my brain said…

mine, mine, mine

… and that’s how that happened. But anyway, back to the chocolate cake. Like I said, I haven’t been keeping desserts in the house lately, but I was having a terrible chocolate craving. I Googled, “chocolate cake in a mug” because I’d remembered seeing it on Pinterest awhile back. Sure enough, this lovely recipe came up!

Since I have a bad habit of enjoying the batter much more than the finished product, I made my recipe vegan-style to avoid eating the raw egg. Plus, it’s easily converted into a vegan recipe without much adjusting, and in those cases, I go ahead and make the recipe vegan.

Here’s the original recipe with my changes:

Ingredients:

Servings: 1

4 TB — flour
4 TB — sugar
2 tsp — cocoa powder
1/8 tsp — (a “pinch) of baking powder
1/8 tsp —  (a “pinch”) of salt
1 egg, beaten (I used Ener-G egg replacer **see note below)
3 TB — milk (I used vanilla Almond Milk)
3 TB — vegetable oil
2 -3 drops vanilla (optional) (I skipped this step)

Directions:

  1. In a small bowl, mix together the dry ingredients:
    • Flour
    • Sugar
    • Cocoa
    • Pinch of baking soda & salt
  2. Add egg and mix into dry mixture
  3. Add oil and milk and mix well
  4. Grease a mug or bowl and add in cake mixture
  5. Place in microwave on High for 2 1/2 – 3 minutes (I like mine slightly undercooked & moist, rather than dryer and more “air-y”, so I cooked mine for about 1 min and 45 seconds using a shallow bowl to cook in)

** Side note: Can make this vegan by using non-dairy milk (same measurements) as well as a replacement for the egg. I used Ener-G egg replacer, this can be bought at any grocery store. I bought mine at Kroger in the Nature’s Market section. Other common egg replacements I use in baking are: applesauce, bananas, ground flax + water mix. When cooking, I often replace eggs with tofu. Check out this blog for other good egg replacement options!

Microwave Chocolate Cake in a Mug. From Zuri at Food.com

Microwave Chocolate Cake in a Mug. From Zuri at Food.com

Nutritional Information (for my Vegan Version) –> Calories: 716, Fat: 45g, Carbs: 85g, Protein: 5g

Now don’t say I didn’t warn you! This is definitely not healthy! But it is 100% delicious!

Follow up blog, maybe? With instructions on how to make a healthier version of this? … Challenge Accepted! Stay tuned. Or if you have any suggestions on ingredient swaps to make this healthier, stick ’em in the comment section! I’d love to hear some ideas!

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I love Productive Saturdays!!

24 Feb

LiveFit Day 17 & 18

First thing this morning, I went to Zumba class with my mom! I stayed at the gym after class and finished Day 17 and Day 18 of Jamie Eason’s LiveFit program.

day 17 18

I don’t stick 100% with Jamie’s program. I follow the schedule exact, but sometimes for the sake of getting out of the gym quicker or if someones using a machine I need, I’ll just switch up the exercises a bit, while still working the muscle group she suggests. Today I combined Day 17 & 18 so I could stay on track to start Week 4 of Phase 1 on Monday. I haven’t weighed myself for about three weeks now and I can definitely see a difference in my body, especially my upper body, but I’m not sure I’ve lost any weight. Guess we’ll see on March 4th when I weigh-in!

Food!

I had a productive day in the kitchen today! I made a few things that’ll last me at least a few days, or even through the week. I hard-boiled some eggs to snack on the whites between meals and also I eat them in the mornings alongside my smoothies.

I baked/roasted sweet potato with cinnamon and sugar on top! Yum!

sweet potato

I made some homemade salsa (Tomato, Red Onion, Cilantro, Garlic, Salt, Pepper, Lime Juice, Onion salt) that turned out DEE-lish!

salsa

 

I also made this recipe (below) for the second time because I can’t get enough of this Mushroom Soup! It turned out great the first time, and even better this second time now that I added some spinach and tweaked the texture slightly!

 

Vegan Spinach Mushroom Soup

Here’s the recipe, with my changes/comments in red:

Ingredients:

  • 3/4 pound fresh mushrooms, sliced (I use 1lb mushrooms)
  • 1/2 small onion, diced (I use 1/2 c. pre-chopped frozen onions)
  • 2 cloves garlic, minced
  • 1 tbsp vegan margarine (Earth Balance)
  • 3 cups vegetable broth
  • 2 tbsp flour
  • 1 cup vegan non-dairy sour cream substitute (Tofutti brand)
  • 1 cup soy milk
  • salt and pepper to taste
  • ~2c. of chopped, fresh Spinach
  • 1/8c. dried Thyme

mushroom ingredients

Preparation:

In a large soup or stock pot, sautee the mushrooms, onion and garlic in vegan margarine and for 5 minutes, until onions are soft.
Reduce heat to medium low and add the vegetable broth. Cover and allow to simmer for at least 30 minutes.
mushroom saute
I prefer smaller chunks of mushroom vs. the whole pieces as the recipe suggests. It makes the texture a lot thicker and covers up the “soy” taste of the vegan sour cream and soy milk a bit better. So, after the mushrooms and onions have simmered for 30 minutes, I scooped out the chunks of mushroom and ran it through my food processor
blended mushrooms

Once blended, add the flour, non-dairy sour cream and soy milk; then stir.

Allow mixture to simmer another 15 minutes, or until soup has thickened. Add in the chopped spinach and stir.

Season generously with salt and pepper before serving (I ended up using roughly 1/8 tsp black pepper and 1/2 tsp of salt).

Final mushroom soup

 

 

 

 

 

Short One – Low Calorie Day

18 Nov

Today’s Summary!

Calories around 1200-1300; No Workout

Image

(click to see bigger version)

Check out my workout calendar!