Howdy! I’m officially done midterms (cue marching band). Hooray. There were some highs and lows as usual. For my training and development exam (I studied for that one over Thanksgiving) I got the highest mark in the class . In my marketing class I had a group project that was going ummmm … not great (understatement) but thankfully, seriously I thank my lucky stars, we ended up with 70%. I’m still waiting on grades for other exams as well as mid term papers.
Yesterday I was recovering from the exams and pretty slow moving. I combined my breakfast and coffee together in this smoothie:
- one scoop Magnum vanilla protein powder
- one frozen banana
- 1/2 cup Almond Fresh almond milk
- 1/2 cup of coffee (cooled down)
After work yesterday I ran to the grocery store. I needed treats for book club and dinner for me. There were a few hours left before book club so I decided to bake. It felt so good to be whipping up some health-ified food in the kitchen, it felt like I was back to my old self. I made chickpea chocolate cupcakes + peanut butter cream cheese frosting. The cupcakes used more Almond Fresh almond milk. They’re gluten free and dairy free. The recipe contains 4 eggs but you could easily make it vegan by using flax eggs. And yes I do realize that the cream cheese frosting now makes it not dairy free but I brought the frosting separately.
Peanut Butter Cream Cheese Frosting
- 1 scoop Magnum vanilla protein
- 3/4 cup cream cheese
- 3 table spoons of peanut butter schmear (yes schmear – it’s from a market where our cottage is)
Through it in food processor and then … well … schmear it on the cupcakes.
I never use those little muffin/ cupcake paper thingys (what are they called?)
The darn cupcakes did not want to cooperate. I scooped and scraped all of the cupcakes into a christmas cookie tin, sprinkled walnuts on top, then the frosting, and called it trifle. My friends weren’t buying it … but I think they liked it? The chocolate cake of this is really quite delicious. Really so moist! Just beware the crumbly-ness.
And then after all the slaving over the tiny muffin tin I ate myself a healthy dinner of brown rice, quinoa, green and red peppers and shrimp.
Yup definitely feeling like my old self. Now I just have to get to the gym.
Do ever bake gluten free? Tips for lessening the crumbly-ness? Do you love “getting back” to the kitchen?
*I received free Almond Fresh at the ShesConnected conference last weekend. All opinions and the schmear-iffic frosting recipe is my own