My little peanut has playschool tomorrow and it is her turn for the dreaded snack day. UGH. K honestly, it’s not that bad and I’m just complaining to complain. It will in fact be a really fun opportunity to have her make this cake with me.
So a couple things I want to mention. When I say “healthy”, I am using the term very loosely. The ways I am making these healthier is by manipulation the recipe a little bit in order to lower the fat content as well as keep them dairy free and gluten free. Wanna know the best part? These kids won’t even know the damn difference, I guarantee it.
I used this pre-mixed GF chocolate cupcake/cake mix from Co-op which I was excited to try. Anything that will make my life a little easier is fine by me sista. Let’s talk about what’s been going on in my world lately because I actually have nothing better to talk about. I recently got back into the gym and I am DIGGING IT. I’m enjoying eating intuitively for the time being and concentrating a bit more on my performance and strength. I think around the end of February is when I might start setting numbers for myself and trying to hit them so I can go into a bit of a cut before summer.
Isn’t it funny how we base our whole diets around summer or is that just me? Right now I don’t mind weighing a little bit more and putting on some muscle. Who really cares as long as I’m healthy and happy? We all wear baggy sweaters and shit in the winter anyways. Or maybe that’s just Canada… who knows.
Anyways, I’m still working towards figuring out the best fit for ME. I know back in University when I went strict paleo, fat just FLEW off of my body. Now my body is more accustomed to that style of eating, so I’m being forced to switch it up and figure myself out yet again. That’s all part of the journey though! Our bodies are constantly adapting to what we expose it to which forces us to grow, change and adapt ourselves. SO FUN!… most of the time.
Macro tracking might be what I do within the next couple of months so I can have an effective cut and get to know my body even more. Although I don’t always like feeling restricted, I definitely want to get to know more about my own metabolism and how my body reacts to certain numbers. Don’t have a clue what I’m talking about? Google flexible dieting or read up on it here.
Anyways, try this cupcake mix and have fun with these “pre-mixed” flours. They are so simple and you can usually manipulate the ingredients you add to them to make them a little less calories and a little more healthy. Enjoy!
- 1 pkg Co-op Pure Gluten Free Cake/Cupcake Mix
- 1 1/2 cup unsweetened cashew milk
- 95g of egg whites
- 1/2 cup olive oil
- 1 tsp vanilla
- 1/2 cup of Enjoy Life chocolate chips
- Preheat oven to 350F
- Lightly grease 9 x 13 dish
- Mix all ingredients together
- Spread evenly in baking dish
- Sprinkle chocolate chips on top
- Bake for 25-28 minutes
- Let cool and enjoy!