Chocolate Cake for Breakfast
I’m here. I’ve been busy failing in the kitchen. My motivation is lacking, it is showing in the outcome. The winter blah perhaps, not that there is much winter to blah about. Actually a few days snowed in would be a welcome change.
I guess I have had a few success to speak of. I’ve been experimenting with breakfast. I need to find a new go-to breakfast. Protein smoothies have been my breakfast for the past couple of months. One less meal to plan. Pretty standard stuff, ice, milk, cinnamon, nutmeg, spinach and chocolate protein powder. Whirl it up with my stick blender. Not too sweet, very filling, and I haven’t gotten sick of them yet.
These are especially perfect for work days since I hit the ground running in the morning. Some days I can’t take the time until lunch. Transporting these and eating them at my desk are perfect, especially while on my early morning calls (my week kicks into full swing with a Monday 8:30 am call. No easing into the week for me.). Oddly lazy for someone who loves to cook. Came to the realization that I need to find some alternatives.
First attempt, Breakfast Protein Cake. Though I prefer to call it chocolate cake, sounds much more decadent. The cakes turn out so light and airy, yet filling and best of all not too sweet. Almond butter makes a great icing too.
- 2 T. rolled oats
- ½ t. baking powder
- 2 egg whites
- ¼ cup apple sauce
- ½ scoop chocolate protein powder
- dash of vanilla extract
- Combine all ingredients in a glass microwavable bowl.
- Microwave for 2½ minutes.
- Release sides and turn onto plate.
Success! My new favorite breakfast, though I think it will be reserved for weekends. I don’t think it would be great prepared ahead and besides I would have to nuke it at work which sadly seems like a chore most days. A few other breakfast options up my sleeve, stay tuned.