If you've only been reading this blog for a few months, you would swear that all I do is eat things like Bananas Foster French Toast, Basil Pesto, and Crispy Almond Cookies. You would swear I never ate a salad, since I haven't posted about one in a while.
You'd be wrong. I just don't believe in posting the same three meals (beans + rice + veg + salsa, egg burritos, and pizzalads) over and over and over again. I think you'd get bored, I'd get bored. Everyone gets bored.
Really, the focus of my diet is to maximize fresh fruits and vegetables. Every day for breakfast, I include at least 1 cup of fruit. For lunch, I have a plastic baggie of fruit and a plastic baggie of veggies (or just a big salad), and then some kind of mixed dinner (like pasta with a veggie based sauce, or a sandwich loaded with lettuce, tomato, and fruit on the side).
And every day includes something sweet. Like chocolate cake.
This week was a chocolate cake. From scratch. With no recipe to go by. Pantry items to use up:
1 box jell-o pudding mix (Sugar Free)
dutch cocoa powder
the bottom of a jar of peanut butter
1/2 a bag of mini chocolate chips
1 box jello sugar-free chocolate pudding
1 tsp vanilla
1/2 c cocoa powder
1.5 c white flour
1 c sugar or sugar substitute (we have splenda, so I used 1/2 sugar, 1/2 splenda)
1 tbsp baking powder
1 c mini chocolate chips
1 c milk or water
1/2 c oil
1/2 c PB
2-3 tbsp milk
Mix dry ingredients in bowl including jello powder. Mix wet ingredients in seperate bowl and combine. Dough should be moist but not gummy. Transfer into 2 9x9 pans or 1 9x13 pan to make 1 inch high dough in pan. Sprinkle with chocolate chips. In microwave, melt PB and milk until runny. Spoon into several places on top of cake mixture, and use a knife to slice through the PB and cake to create swirls.
Bake at 350 30-40 minutes.
The cake is perfectly moist and fudgey, with a slight hint of peanut butter.