This cake is much higher in protein, and much lower in carbohydrates and fat, than a typical cake. It’s dense, moist, and not overly sweet: leftovers keep very well in the refrigerator, or cut unfrosted cake into slices, wrap tightly, and freeze for later.
Serving size: 1/9th of an 8×8 inch cake
Per serving:
Calories: 188
Protein: 13.6 g
Carbohydrates: 16.2 g
Fat: 7.8 g
(If you bake your cake in a different size pan and cut it into more or fewer slices, the macros will be different!)
It’s been more than two years since I last wrote anything here at Healthy Green Kitchen. Did you miss me? (If you didn’t notice I was gone, I’m not the least bit offended lol.)
For me, the time really flew: I found lots and lots of things to do. I got certified as a nutrition coach, then a strength coach, and I’ve been working with clients in both capacities for some time now. Also: I’ve been running an Airbnb at a family-owned property in partnership with my dad, and I just packed my oldest child up to go to college.
My decision to stop blogging wasn’t a spur of the moment thing: I’d thought long and hard about it. And I remained certain I’d make the right decision about until just recently, when I realized that I miss creating and sharing recipes here. I’d never gotten around to taking the site down…so I’ve decided to give it another go.
To long-time (long ago?) readers of this blog: I really cannot thank you enough for sticking around. That said, I do want to give you a heads up that things are going to be a little different this time around (I’ve listed 3 new things you may notice below). Two years is a long time: I’m not the same and the way I cook and plan to run this blog isn’t going to be exactly the same.
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I have shared many granola recipes here on the blog over the years, but it’s been quite a while since I made a new batch. I’ve even caved and bought granola from the supermarket a few times recently …gasp! But homemade granola really is much tastier in my opinion, and with milk or yogurt, it’s truly one of my favorite things to eat for breakfast or for a snack. So I figured it was high time to get my act together and make some more.
This recipe, from Tara O’Brady’s new book Seven Spoons: My Favorite Recipes for Any and Every Day
, is a definite keeper. It’s clumpy, nutty, sweet, and a wee bit spicy (from the ginger), and I love it. I’ve been eating it topped with all sorts of fresh berries including local strawberries, gooseberries from my garden, and black raspberries from my yard.
Though I don’t personally know Tara, I have admired her work from afar for years (feast your eyes on her cakes!!!). Her photos, both on her blog and in this cookbook, are exquisite, as her writing. So far, I have read and cooked almost exclusively from the Breads and Breakfast chapter: I look forward to making my way through more of Tara’s stories and recipes.
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For all of last month, I did something I’ve never done since I started this site: I took a break from blogging, complete with not posting on my Facebook page, logging into Pinterest, or doing any other of the tasks that seem to be required these days if one wants to keep a steady stream of traffic coming to visit their blog.
I needed the break and I’m really glad I took it. Stepping away from blogging gave me time to reflect on how different my life is now from when I first started Healthy Green Kitchen. Some examples: when I started blogging, my kids were pretty young and now they are teenagers; I was casually doing karate and now I am competing in powerlifting. I was content to sit in front of the computer for many hours every single day working on this blog and now I am not (there are simply too many other things I want to do, including becoming a nutrition and strength coach…I am currently taking the steps necessary to make this happen). I’ve been thinking a lot about how I can switch things up here to better reflect the current state of “me”. I don’t quite have it all figured out; I’m trying to just be patient and see how things here naturally evolve.
Something else that’s evolved quite a bit since I started this site is my garden. After focusing on expansion year after year, my husband and I recently made the decision to change direction a bit. We had built so many raised beds for veggies: I really couldn’t keep up with all the maintenance. So we made the garden smaller in order to create a space that’s more manageable. We also fenced in portion of of our yard next to the garden to accomodate five fruit trees (2 varieties of heirloom apples, 2 varieties of plums, and one nectarine) and more room for our chickens to roam.
It’s been raining a ton, so I haven’t had to water much, which is always nice. I am of course looking forward to our first cukes, tomatoes, etc. In the meantime I’ve been enjoying lots of fresh herbs, radishes and all sorts of greens daily. Here are some garden photos…I’ll share more as the summer moves along!
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