After my cardio, I had my superfood protein shake and then got to work on doing some more tidying of the house for Ethan's upcoming birthday party at our home as well as spa day that I am having next weekend for the members of my team. It feels so good to organize, purge, and clean. Do you do this yearly to get rid of things that are taking up space in your life? It is my belief that as we perform this activity, we create space in our life for new opportunities to come. Have you experienced this? I'd love to hear about your experiences with this.
It was a lowest day today so that meant that besides my two superfood protein shakes with no flax, chia, or hemp seeds in them, I also had three meals which consisted of meat and green veggies.
Ethan and Joe finally had their piece of carrot cake that I made and they enjoyed it. The recipe is below. I modified a recipe that I found on the Internet. Here's a picture of a piece. It's a bit messy as I dumped some scrapings from the pan on top!
1 pound carrots
2 1/2 cups gluten-free flour
1 tbsp. cinnamon
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 cup cane sugar
1/2 tsp Himalayan rock salt
1/2 tsp nutmeg
bit of ground cloves
bit of ground ginger
4 flax eggs (1/4 cup ground flax blended together with 3/4 cup water and let sit until mixture is a thick gel)
3/4 cup olive oil
1 cup chopped walnuts
1 cup raisins (soaked in water for 5 minutes and drained so they don't take all the moisture from the cake)
1. Preheat oven to 350 F.
2. Grease pan (9X13) and then dust with a bit of extra gluten-free flour.
3. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, salt, ground cloves, and ground ginger until well combined.
4. Shred carrots in a food processor with the shredding disk up. Pour into gluten-free flour mixture.
5. Clean food processor. Add cane sugar and flax eggs and blend until frothy. Add oil slowly and continue to blend until well mixed.
6. Add flax egg mixture to gluten-free flour and carrot mixture. Mix well.
7. Add walnuts and raisins if using and mix again.
8. Pour into cake pan and bake for 30 - 35 minutes.
9. Let cake cool.
Vegan Cream "Cheese" Icing
4 cups powdered sugar
3 tbsp. coconut milk
1 tbsp. apple cider vinegar
2 tsps. vanilla extract
1 tsp lemon juice
bit of Himalayan rock salt
1. Combine all ingredients in a bowl and beat with a hand mixer, scraping sides as you go. If it is too thick, add more coconut milk. If it is too thin, add more powdered sugar.
2. Spread on cool cake.
In the afternoon we headed over to Joe's parent's place to celebrate Ethan's birthday with them. We enjoyed a lovely meal and visit. Here are a few pictures of the cake that Ethan's grandma, Helen, made him and him blowing out his candles.
After completing my workout, we watched a movie and then headed to bed.