when people at work force you to eat cake.

I try so very very hard, but it seems every other week at work someone is having some work celebration. Which is fine, lets celebrate ’till the cows come home, but don’t MAKE me eat cake.

Seriously folks.

I’m trying to get back to my pre-wedding healthy lifestyle (and weight), which involves saying “no thanks” to baked goods.

Today I was forced to take a piece of Tiramisu, which I nibbled on and threw in the trash. The day before I said no to Birthday Cake and to Chocolate Donut holes, despite being accosted by my coworkers and them finally leaving the stupid donut on my desk for me to throw away.

Why do people do this? It’s so rude.

Why in the world do you try to force someone to eat something they are saying no to? ESPECIALLY if they are overweight AND saying no to sweets. Like soooo rude! Obviously it is hard enough to say no all on my own, why do people need to make me feel bad?

I should say ” No! Can’t you see I’m fat and I’m trying really hard to not get fatter!”

But I don’t, obviously. I just throw it away once they walk away.

What I don’t understand though, is why people do this? Why do they get so offended? Do they think it’s because I think their dessert is gross? Do they want to feel better about eating it themselves? Are they really that desperate to get rid of all the leftovers?

Needless to say, if you have, or currently guilt people into eating your holiday treats, STOP RIGHT NOW!

All you have to say is “ok” or “good for you” or “no problem” and leave it at that.

Today I counted Calories, which kinda sucks, but is also very enlightening. I’m at 1100 Calories and I feel like I’ve hardly eaten anything today. You could snack your way past 2000 calories EASY! So I have about 350 Calories to play around with for dinner. Fingers crossed.

We walked 3 miles last night, in the dark, to the library. Tonight I’m doing some strength training at home and making a HEALTHY vegetable for tomorrows work Thanksgiving Potluck. Maybe Ill guilt some people into eating it. (:

 

Tie-Dye Cupcakes

Ms. G turned 60 last month, so we threw her a big Sweet Sixty – 1960’s Themed Party on Saturday! It turned out great, everyone in costume with fun decorations and retro food! I might do a post later with pics. I volunteered to make her cake (which I switched to Cupcakes because they are much easier to serve) and new I wanted to make a Tie-Dye Cake (some call it a rainbow cake, but we’re doing the 60’s here) that I have seen floating around the web.

The Cupcakes are actually pretty easy to make, and SOOO cool to eat! They do take a fair amount of time, and dishes, but not too much talent.

I bought basic Yellow Cupcake Mix (I think Duncan Hines, but anything will do) and mixed it up per box instructions. You could make your own cake batter too, it works the same. After your batter is all mixed, divide it evenly into 6 small bowls (RED, ORANGE, YELLOW, GREEN, BLUE, PURPLE) I also used 6 disposable spoons to save on cleaning.

To dye your batter you need a high quality Food Coloring. I have always like Wilton’s Icing Colors, they are slightly more expensive but WAY worth it. I got mine at Michael’s Crafts. Start with a small amount, stir in, and add more until you get the colors you want. The Brighter the Better!

You will need to use cupcake liners for this project and have some napkins ready for dripping. To get the layered look, I suggest putting your bowls in order of the rainbow. You will spoon about a tablespoon (just enough to cover the bottom) of the first color into the bottom of each liner. Then move onto the next color, and spoon that color on top of the previous one. Continue with each color. This does NOT need to be perfect. Be aware of how much you are putting into each liner, you don’t want to overfill or not have room for all the colors.

At the end I made a few ugly mix ones with the last bits of color, they turned out fun too.

Then you just bake as usual. Let cool. Frost. Sprinkle. Done!

You can also make a whole cake like this too. Here is the directions for that.

Vegan Sourdough Blueberry Cake

With a Lemon Glaze!

My Mom’s Birthday was last friday, this was the main reason I went out to Washington to visit, and I really wanted to make her a unique cake. Neither of us are into gaining 5lbs from a big chocolate cake with frosting. My mom also mentioned that my Aunt Kim had given her a Sourdough Starter that she wanted to use. I hit up Food Gawker (because it really is the only way to look for recipes) and typed in Sourdough Cake and got this recipe for Blueberry Sourdough Cake with Lemon Glaze, perfect.

When I got to Bellingham, my sister informs us that she has extended her 30 day Vegan Challenge and that she is still Vegan, and she would like cake please. (= Of course I wanted everyone to be able to eat the cake I made, but how to make it Vegan? Mom and I did some online research and found out that you can replace eggs with EnerG Vegan Egg Replacement I know you can often do Applesauce, but I worried that in a cake Applesauce wouldn’t do the trick. So we got EnerG at our local organic grocers (its in the vegan baking aisle, so they might not have it at the regular grocery store) along with Vegan Butter and headed home to make our cake.

The only other substitutes we did was doing Organic unbleached flour and Sugars (note that Organic Powdered Sugar doesnt contain an anti clumping agent, so it get a little clumpy), and water in the lemon glaze, not milk. So the recipe is as followed:

Sourdough Blueberry Lemon Cake
(based on this recipe)

Cake:
1/2 cup (Vegan) butter, room temperature
1 cup Organic sugar
Grated rind of 1 lemon
2 eggs (or EnerG Vegan Egg Replacer)
2 1/2 cups Organic unbleached flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/3 cup lemon juice
1/3 cup water
1 cup sourdough starter
1 cup blueberries

Lemon glaze:
1 cup Organic powdered sugar
2 teaspoons lemon juice
2 to 3 tablespoons water (or milk)

Preheat oven to 350 degrees F. Spray a 9-inch loaf pan or a mini loaf tray. (I did a 9×9 square pan)
In a large bowl, cream the butter with the sugar and grated rind until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, combine the flour, salt, and baking soda. In another small bowl, combine the lemon juice, water, and starter. Add the dry ingredients to the butter mixture alternately with the lemon mixture, beating until fluffy. Coat blueberries with flour and fold into batter. Pour into the prepared pan and bake 1 hour, or until bread tests done (my mini loaves took about 40 minutes). Let the bread cool in the pan on a wire rack for 10 minutes.

For the lemon glaze, combine powdered sugar, lemon juice, and enough water to make a creamy frosting and mix thoroughly.

Remove the bread from the pan and pour on the glaze. (its best to let it cool a bit, otherwise the glaze slides right off)

Right out of the oven, no glaze

Pour on the Glaze

Chilling in the fridge

This cake wasnt very sweet, or sour for that matter. It was more of a yummy blueberry bread, the glaze it what really gave it some flavor. Everyone ate it, so it must have been yummy. I love when people eat Vegan and don’t know it! I made these Vegan Banana muffins last week for work, and the guys (who always give me shit about eating healthy) gobbled them up! It was awesome!  It also goes to show that with just a little extra effort you can accommodate your Vegan friends and family quite easily!

And the best part was being there with friends and family to sing Happy Birthday to the BEST MOM!