(Mostly) Clean Eating Chocolate Cake

We have been faithfully following the Feingold Program in our family since April.  If you're new around here or unfamiliar with Feingold, it's a diet that eliminates all foods with artificial food colors and flavors, most preservatives, artificial sweeteners, and initially some foods with salicylic acid (like apples, tomatoes, peppers, etc.)  Originally, I started the family on this program to see if it would help our autistic son.  The results with the Beast were immediate and exciting.  As I have related on this blog before, I started noticing positive results in the other kids as well as myself and the Nerd.  Since then, we have slowly been moving towards an even more drastic change in our diet.  Clean eating is eating lots of fresh, organic fruits and vegetables, some locally raised meat, dairy products, seeds, nuts, and things made with whole grains.  It excludes refined grains (like white flour and white rice and refined sweeteners as well as most "processed" foods.  We have made gradual changes along these lines and love the way we feel when we "eat clean." 

The Spud's birthday was the first time I attempted making a birthday cake clean eating style.  I played around with some ingredients to make the cake, and then used the Gracious Pantry's recipe for chocolate pumpkin frosting.  Somehow no photos were taken of the cake; so I can't tantalize you with a delicious-looking picture.  You'll just have to take my word that this cake is good!  The frosting is definitely different.  The Nerd said it tasted a little weird at first, but then he started to really like it. 
I call it (mostly) clean eating cake because there is turbinado sugar in it, and we also decorated the top of the cake with Joe-Joe's (Trader Joes' version of chocolate sandwich cookies). 

(Mostly) Clean Eating Chocolate Cake
You'll need:
* 2 cups whole wheat flour (I think whole wheat pastry flour would work even better)
* 3/4 cup unsweetened cocoa powder
* 1 1/2 TBS baking powder
* 1 1/2 cups raw sugar (turbinado)
* 1/4 tsp salt
* 2 eggs, slightly beaten
* 1 1/2 TBS vanilla extract
* 1 1/2 cups whole milk
* 2/3 cup coconut oil or softened butter (unsalted)

To Make:
1.  Preheat the oven to 325 degrees.  Butter and flour a 9x13 pan and set aside.  (This recipe would work also in two 8 inch round pans; but baking time will be shorter.)
2.  Combine all dry ingredients (flour, cocoa powder, baking powder, sugar, and salt) and whisk together.
3.  Combine all wet ingredients (eggs, vanilla, whole milk, and coconut oil) and mix well.
4.  Add wet mixture to dry mixture and beat until smooth. 
5.  Spread batter evenly into the pan and put it in the oven.
6.  Bake for 35 to 40 minutes, until the top springs back gently when you touch it or a toothpick comes out clean. 

When the cake is completely cool (and still in the pan), make the Gracious Pantry's frosting recipe (find it here) and smooth it over the top of your cake.  I did use agave nectar instead of honey in that recipe.  For my car lover, I smashed some Joe-Joe's and sprinkled them on the frosting and then outlined a monster truck arena with more Joe-Joe's.  The Spud picked out some of his favorite Monster Truck toys to put on the cake, and I spelled his name out with foam letters. 

The Nerd recently celebrated his birthday and has requested a late birthday cake - a cheesecake, no less.  So I'm on the lookout for a clean eating cheesecake recipe now. :)

Enjoy your chocolate cake!

Crustless Veggie Quiche

We eat a lot of eggs around here.  They are inexpensive, a good source of protein, and versatile.  The kids love hard-boiled eggs, egg salad, "sunny-side-up" eggs baked in a muffin tin, scrambled eggs, and omelets.  They also like a good cheesy quiche!

I will admit that I am particularly fond of quiche with a buttery, flaky crust.  However, I usually make it crustless for two reasons: 1) a good crust takes a lot of time to make, and 2) no crust means a lot fewer calories.  Despite being crustless, this recipe is still hearty and makes a fantastic main dish.  I usually serve it with a side salad ( I know, more veggies, right?!) 

Here's your ingredient list:
*2 cups of chopped veggies (we have used spinach, zucchini, broccoli, carrots, herbs, peppers, mushrooms, garlic, green onions, tomatoes, etc.  Use whatever's in your fridge)
*olive oil
*1 1/2 cups shredded cheese (we like medium cheddar, but mozzarella, swiss, colby jack, and a variety of other cheeses would do just as well)
*6 eggs, beaten
*1 cup whole milk
*salt and pepper
*small amount of butter

Now make your crustless quiche! 
1.  Heat some olive oil in a pan on the stove and saute your veggies until cooked.  This should just take a few minutes - you don't want mushy vegetables!
2.  Grease an 8-inch or 9-inch round cake pan with butter and spread all the sauteed veggies in the bottom of the pan. 
3.  Add the milk to your eggs and mix well.  Add salt and pepper and the shredded cheese and stir.
4.  Pour the egg/milk/cheese mixture over the veggies in the bottom of the pan.
5.  Bake your quiche in a 350 degree oven for 35 to 40 minutes.  The top of your quiche should be golden brown, and the center should be firm.

Then cut it into slices and serve.  I enjoy mine with salsa and a dollop of sour cream spooned on top.

(Reminder:  If you are on the Feingold Program, Stage One, there are certain produce items you need to avoid in this dish, such as peppers and tomatoes.  Otherwise, this recipe will fit the program just fine!) 

Cookie Dough You're Supposed to Eat

Today I've got an easy but very dangerous recipe to share with you all.  (dangerous to the waistline, anyway, and any slivers of self control that you might have remaining after making it!)  I call it "Cookie Dough You're Supposed to Eat" (fancy title, no?) because that's exactly what it is - chocolate chip cookie dough that you can eat without fear of getting sick from raw eggs.  (I'll wait a moment while you clean that drool off your chin...)

Okay, so here's what you need:

1/2 cup butter, softened

3/4 cup light brown sugar, packed

1 cup all-purpose flour

1/2 tsp. salt

1 tbsp. vanilla extract

1 cup semisweet chocolate chips

4 to 6 tbsp. water

Take the butter and sugar and cream it together.  Stir in the flour, salt, vanilla extract, and chocolate chips.  Gradually add the water until you get a nice cookie-dough-like consistency.  Spread it into a container with a lid and put in the refrigerator for at least 30 minutes.  (This takes great self discipline, by the way.)

Then take it out of the fridge and help yourself to a few spoonfuls.  If necessary, hide in a closet or other kid-safe place so you don't have to share. 

If you're wondering how long this stuff lasts when kept in the refrigerator, I have no idea.  Mine has never made it past one day.  (No, I didn't eat the whole thing by myself!  At least not all in one sitting...)