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white cake


My Ideal Food Day (AKA My Birthday)

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This was my birthday breakfast sandwich from Next Level Burger. It contains a whole grain English muffin, tempeh bacon, organic tofu, tomato and spinach.

Last year for my birthday, I gathered a group of nearly thirty people and rang in my new year at a pizza parlor and bar. I stuffed myself with pizza and beer, made homemade cupcakes, and had a great time. This year I was exhausted. After a whirlwind year that included a wedding, honeymoon, and two overseas trips, all I really wanted to do was lay low and relax. No party. No big get-together. Just a simple day. So that's what I did.

But simple or not, one thing was for sure: I wanted to eat good food. And I wanted to eat good food all day long. I wanted every piece of food that passed my lips on my 34th birthday to be something I LOVED. So I made it so. I started with a fresh tempeh and tofu breakfast sandwich that tasted so good, I didn't miss the egg or greasy cheese I typically pile on that type of sandwich. Once I got off to such a fresh, clean start, I wanted to keep the delicious food train rolling all day.


I went to Harlow for lunch and ordered the special, which was a a sweet potato and veggie hash with tempeh, pepitas, scallions and jalapeño cashew cheese. I knew this would be a good birthday because after I ordered the cashier said, "Ooh, you're lucky, that's the last one" and immediately went to the board and erased the description of it.


I'm all about indulging my sweet tooth on special occasions, so after lunch we went to The Maple Parlor and I loaded up on vegan soft-serve carrot cake ice cream and as many fun vegan toppings as I could fit in my bowl, including gummy bears, chocolate chips, sesame cracker bites, graham crackers, sprinkles, berries, ginger and pieces of waffle. I'm a big fan of Maple Parlor because they cater to all kinds of diets: vegan, gluten-free, sugar-free, you name it. I generally stick to the vegan offerings when I'm there because they're delicious, though I've heard from good sources that the non-vegan options are great too.


Things only got more delicious as the day went on. We went to dinner at Harvest at the Bindery and ordered a four-course small-plate meal that was honestly one of the best meals I've ever had. Between my parents, husband and I, we split cornbread, grilled chickory, pumpkin romesco (pictured), veggie chips, corn cake, sun choke gratin (pictured), lonesome whistle grits, grilled mushrooms (pictured) and mushroom trumpet BBQ. Not one dish disappointed. My non-veggie family was impressed. To me, this was plant-based eating at its finest. 


This was followed by chocolate hazelnut pie that was delivered by our waitress with a birthday candle and a sweet speech. "Before you make your wish," she said, "here's my birthday present to you. Think about that one thing you're going to put into the world this year. It has to be something that ignites you, something that makes you come alive. It has to be something that brings you joy. It has to be something only you can do. And whatever it is, you have to commit yourself to doing it." Such a lovely moment provided by a stranger. 


Of course there was still room for cake when we got home. My darling husband made my new clean vanilla cupcakes with macadamia-coconut frosting, which we topped with strawberries for a deliciously satisfying food finale. 

All I wanted to do this birthday was eat good food. Thanks to all I've gone through in the past year, my definition of "good food" has changed. In the past I would have wanted cheesy pizza. Heavy pasta. Cake loaded with sugar. Buttery popcorn. Fried jalapeños with cream cheese. French fries. Lots of wine. The works.

This year I still wanted "the works" but I wanted ingredients that would make me feel GOOD instead of making me feel bloated or giving me a headache or making me want to take a nap. My mission is not to be the food police. I don't ever want to tell people what they should or shouldn't eat. If eating Cheetos makes someone feel good, I think that's wonderful. But I've learned a lot about my body. I know what foods make me feel good. I know what foods make me feel terrible. And though I still think life wouldn't be life without at least a few of the terrible foods thrown in, I'd much rather spend the majority of my days eating clean food that fuels me, energizes me, doesn't weigh me down, and makes me happy to be alive. So this year on my birthday, I celebrated this awesome revolution in my relationship with food. I proved to myself that healthy and delicious can be synonymous and I enjoyed every bite.



Clean Vanilla Cupcakes and Other Updates


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I have a lot I want to talk about on this blog in the next few weeks. First of all, I went on my honeymoon to Morocco and enjoyed the most magical week of my life. I have lots of stories and photos to share soon.

Secondly, my transition back into real life since returning from vacation has been rough. Jet lag had me in bed at 9 and up at 5 almost every day last week. Portland's weather has me down and I've felt generally unmotivated after the high of being away. I'll go into more detail about this soon too.

This week, I'm trying to get my mojo back. My 34th birthday is coming up on Saturday and I have two big wishes: 1.) to eat white cake and 2.) to use clean ingredients for this cake.

Enter, where I found this Clean Eating Vanilla Cupcake recipe. I made a few small tweaks to veganize it and cut down on sugar, but in general this recipe is ready to go as-is. It also couldn't be simpler: you just combine the wet ingredients, add and combine the dry ingredients, and bake at 350 degrees for 20 minutes. It makes 12 big cupcakes as 207.3 calories apiece or twice as many mini cupcakes. 


1/4 c coconut oil at room temperature
2 large eggs (instead I used 2 T ground flax seed mixed with 5 T water)
1/2 c maple syrup or raw honey (I used 1/4 c maple syrup and 1/4 c mashed banana)
1/3 c unsweetened applesauce
3/4 c milk (I used a coconut-almond blend)
2 t vanilla extract


1 3/4 c + 2 T whole wheat or spelt flour (I used whole wheat)
2 t baking powder
1/2 t baking soda
1/4 t salt (I always skip the salt when I'm baking)

Let me tell you: the batter tasted exactly like white cake. After they baked the banana flavor came out more, so it tasted a little less like a cupcake and a little more like a muffin. It was still good though. If you're not into banana, skip it and stick to the maple syrup or honey.

For the icing, I used this four-ingredient Coconut Macadamia Frosting from Minimalist Baker. This is all you need:

1 3/4 c macadamia nuts
2 1/4 c shredded unsweetened coconut
1/4 t vanilla extract
4-6 T powdered sugar

Preheat the oven to 350 degrees and bake the macadamia nuts on a cookie sheet for 8-10 minutes (or just throw them in with the cupcakes for the last 10 minutes). 

Toss the baked macadamia nuts in a food processor and blend into a meal. You may recall that I broke my food processor, so I used a blender. This made things a little tricky but not undoable. Set the nut meal mixture aside.

Throw your coconut into the food processor / blender and blend until smooth and creamy. If you're using a food processor, this could take 5-10 minutes. If you're using a blender, this could take FOREVER. I added water to speed up the process.

Add vanilla and blend and then add powdered sugar one tablespoon at a time until it's as sweet as you want it. I generally like these types of things to be less sweet.

Who says you can't eat your cake and eat it too? White cake and clean baking: what a perfect marriage. This feels like a good first step to getting my mojo back.