Happy Monday Ya’ll!!
I enjoyed a nice vacation from my blog and other duties. However, I did do some clean up work on my blog. I deleted various old recipes, while updating pictures for others. It was a tedious job and I still have some cleaning up to do, but I am stressing less about it.
My break from social media was refreshing. I loved not having the pressure to post everyday and to be more present in my children’s and family’s life. More face-to-face with them all, and it’s refreshing not to have to be glued to a screen trying to keep up to date on everyone’s lives as well. While I was away I did more yard work and got the garden ready for some planting in a few weeks, did some tasks around my house as far as spring cleaning and got a few boxes ready to sell and give away. I also had some fun in the kitchen making new recipes to share.
In the next few weeks, there’ll be some changes made to the blog. I don’t plan to post as often as I have been but will try to do 2 times per week. I have a surprise for May too. I am excited for the new season and direction the blog will be taking.
One of the new recipes was this delicious Cinnamon Breakfast Cake. It’s perfect for brunch or the weekends and stores well. You can even freeze for individual servings. It will keep in the refrigerator for a week. I kept it gluten free, egg free and dairy free.
I love the fluffy, moist texture it has. It’s sweetened with coconut sugar and I used a protein frosting to add a nice twist. You can also use a vegan cream cheese, which I have done as well. Whip this up in a few minutes pop in the oven and enjoy for a great cinnamon cake. It’s healthier than traditional cinnamon cake, less fattening and fewer calories. No processed sugar and simple ingredients. You’ll make it again and again.
I made it a few times before deciding on the best ingredient portions for the perfect cake for ya’ll to enjoy. You’ll only need one bowl and simple ingredients. The protein frosting only requires protein powder and milk of your choice and I gave a option for both frostings.
- 1½ c oat flour
- ½ c coconut sugar
- 1 Tbs ground cinnamon
- 1 Tbs baking powder
- ¼ tsp salt
- 1 c almond milk (or milk of your choice)
- 1 flax egg (1 Tbs ground flaxseed + 3 Tbs water)
- 1 tsp vanilla extract
- ⅓ c almond butter (smooth and preferably melted)
- 3 scoops vanilla protein powder (I use Orgain)
- Enough Milk to thin (about ¼ c)
- or Cream cheese Frosting:
- 4 Tbs cream cheese (vegan or dairy)
- 2 Tbs butter (vegan or cow)
- 2 Tbs granulated sweetener
- Milk to thin
- Preheat oven to 350 degrees and line a 8x8 inch pan with parchment paper or grease well.
- In medium mixing bowl add all dry ingredients and combine well.
- Add in the flax egg, milk, vanilla extract and almond butter. Mix until well combined.
- Pour into prepared pan and bake for 20-25 minutes, until golden brown on top and toothpick comes out clean.
- Allow to cool before adding frosting and store in refrigerator.
- For frosting:
- Combine all ingredients and cream together. Spread on cake once cooled.
Start #breakfast off right with this -Cinnamon Breakfast Cake #vegan & #glutenfree with no processed sugar Click To Tweet
Also, wanted to add a quick recap of my most recent race. I ran a 10k right before starting my media break. It was a fun race and a distance I don’t cover very often. Really, it was my first real competitive 10k. I set a new PR of 37:21 and was first overall female. I even got to break the tape, which was one of the best parts of the day. Always wanted to do that, but they rarely have tape to break at local races.
The other best part was hearing my family cheer me in and my post race congratulations from my little mini-me and her good job hug. Seriously the best part of the whole day. I also received a free race entry into another local race, a free pair of shoes, a cool coffee mug hand crafted and few other things. Excited to redeem my voucher for some free running shoes.
The course was relatively easy, only a few climbs. We did have to run through some big puddles, because of the flooding we’ve been experiencing here in the Inland Northwest. We had lots of snow and now rain, so many roads are covered in water and many bridges were closed. It was fun splashing through a marsh.
My mile splits for those who are curious were as follows:
- 5:58, 5:53, 5:57, 6:12, 5:59, 6:03, 1:20 (last .24) = 37:21
My mile 4 was very slow, mainly because of the hill, but I kind of had a dip in my pace. I never look at my watch during races, but I could feel my body slow down. Then I picked up the pace, but never pushed it, because there wasn’t any females close behind me. I didn’t fight as hard when I knew I had a fairly large lead. I always regret racing like that. It didn’t seem difficult, I definitely think I could have pushed harder. I didn’t feel much for pain or discomfort. My legs were like lead the last few miles after the hills, but I know I could have pushed harder.
The 10k was a loop around Hauser Lake and it was very serene and pretty. I loved hearing the birds and the marsh sounds from animals. I loved how quiet it was and loved the surrounding area. It was pretty with the fog too.
I hope you all enjoyed your Easter and I’ll be checking in soon with ya’ll.
Until Next Time Be Whole and Be Fit
How was your Easter?