Daily Eats – 6/16/11



Healthy Almond Breakfast Cake! (~200 cal)
1 tbsp strawberry preserves (50 cal)


Green Mountain’s Island Coconut coffee (uhhhmazing!) w/almond milk & stevia (~15 cal)

Breakfast Total: 265 calories



Blueberry Bliss Luna bar — O.B.S.E.S.S.E.D. with this flavor! (180 cal)



Chicken wrap and po-tay-toe chips (oops, bought lunch again…)



Mini whole wheat pita (80 cal)
Tzatziki sauce



Fries with a bacon aioli dipping sauce (!!!!)



Deets on the DC bloggers meetup that the amazing Amanda organized to come tomorrow!

Healthy Almond Breakfast Cake

You may have seen in Daily Eats posts of the past that I enjoy to partake in a little thing called almond cake from time to time. Essentially inspired by a bottle of almond extract purchased from Penzey’s Spices on a total whim one day, it is probably my favorite thing to bake (other than my secret ingredient chocolate chip cookies, but those haven’t made the blog yet as I can’t really claim any kind of healthiness for those babies.)

This, on the other hand, totally qualifies for a cheesy headline:


Delicious AND nutritious! This is a cake that is perfect for a grab-and-go breakfast as it’s made with whole grains, is low in sugar and saturated fat, and is chock-full of fiber and protein! Huzzah!



Healthy Almond Breakfast Cake
Print this recipe!


– 1 cup whole wheat pastry flour (if unavailable, you could substitute 1/2 whole wheat and 1/2 all-purpose flour)
– 1/4 cup milled flaxseed
– 1 tsp baking powder
– 1 tsp baking soda
– 6 packets or 3 tsp stevia (or 1/4 cup sugar)
– 4 tbsp or 1/4 cup Earth Balance (or butter)
– 1 medium banana
– 1.5 tbsp almond extract
– 1 tsp vanilla extract
– 1 egg
– Almond milk (or milk of choice) as needed


Preheat your oven to 350 degrees. Measure out your dry ingredients (except the stevia) and mix together, then set aside.


Peel your banana, break it into pieces and put in a microwave-safe bowl. Microwave for 20-30 seconds, then mash with a fork. The banana should be soft and liquid-y.


In a standing mixer or large bowl, combine Earth Balance, stevia, mashed banana, and egg. Mix well, then add almond and vanilla extracts.

Begin slowly adding dry ingredients to the wet, about a quarter of the mixture at a time, until fully combined. If the batter seems too dry, thin it out by adding a little bit of almond milk until you have a solid but sticky consistency that looks something like this:


Transfer the batter into a sprayed 8×8 or 9×9 (just depends on if you want them thicker or not) baking dish. The batter should be thick, so you’ll want to spread it evenly in the pan with a spatula or knife. If you want, you can cover it with raw oats to make it look pretty and stuff.


Bake for 15 – 18 minutes at 350 degrees. Once you can insert a toothpick or fork into the center and it comes out clean, the cake is done.


Marvel at your baking prowess. Wasn’t that easy? Enjoy on its own, with a citrus glaze (lemon or orange juice + a crapton of powdered sugar), or with your favorite jam or preserves!


When I baked up this particular cake, it was my first time baking with stevia and I think I overestimated how sweet it would make the batter. I only ended up using 4 packets (which equals 2 tsp) and it’s not very sweet on its own. So I upped the recipe to 6 packets (3 tsp) and I think that would probably make the cake taste more satisfying on its own. However, the sweetness level of the one I made is actually perfect to top with the strawberry preserves I picked up most recently at the Farmer’s Market and have it not be too sweet overall! So all’s well that end’s well, eh?

And look at how awesome I am, I even converted the nutrition facts for you all (love you, Sparkrecipes!) Not too shabby: 136 calories per serving if you cut it into 9 equal servings, or probably ~200 calories a serving the way I cut it, hehehehe.

9 Servings

Amount Per Serving
Calories 136.2
Total Fat 7.1 g
Saturated Fat 1.9 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 2.0 g
Cholesterol 20.6 mg
Sodium 68.8 mg
Potassium 65.4 mg
Total Carbohydrate 14.5 g
Dietary Fiber 3.2 g
Sugars 1.9 g
Protein 2.8 g

For this recipe (and for all my recipes, really) I tried to pull out all the “healthy substitution” tricks I have in my bag: mashed banana instead of oil, stevia instead of sugar, whole wheat and flaxseed, etc. I think it turned out really well, but as we all know, substitutions can go horribly awry too (especially when it comes to baking!)

We’ve talked about healthy tips & tricks like putting spinach underneath your pasta and adding chia seeds to your oatmeal before, What is your favorite healthy substitution to use in cooking or baking?

Daily Eats – 6/15/11



1.5 servings healthy almond breakfast cake (~200 cal)
1 tbsp strawberry preserves (50 cal)



1/2 cup low-fat cottage cheese (81 cal)
1 tbsp strawberry preserves (50 cal)



3 oz chicken breast (150 cal)
1/2 cup homemade potato salad (~150 calories)
1 cup beet and arugula salad (~100 calories)


1 bag salt & vinegar popchips (100 cal)

Lunch Total: ~500 calories



A kajillion red grapes (100 calories)


Roll w/1 tbsp cream cheese (~125 cal)

Snack Total: 225 calories

Snack, Again… 🙂


Small frozen yogurt from Sweetgreen with strawberries, blueberries, and chocolate chips 🙂 (~120 calories)



Annie’s cheesy noodles w/peas and corn added (~400 cal)
Chinese broccoli (~50 cal?)


1 cup almond milk (60 cal)

Dinner Total: ~520 calories

Total Total: 1,736 calories

Plus some exercising (walking and some intense stairwork – my gluuuuutes!) so pretty standard stuff! I did succumb to the chocolate chips on my froyo… ah well, totally worth it. 😉 Recipe for my awesome almond breakfast cake coming tomorrow!

Sorry, Donald

Donald, you would be ashamed of what I did last night.

Donald the Duck, Scared :(

I’m sorry, buddy, but it’s true.


I had peking duck last night, and it was incredible. As it always is.


As you may remember, the Powell clan attempted to go to the Peking Gourmet Inn on Sunday night to kick off our little mini-reunion week. Weeeell, that didn’t turn out so well, since the restaurant had lost power! Sad. But as you can see, thankfully we got to work it into our schedule after all! I wasn’t feeling well earlier in the day too, so I’m glad that by the time we went out to dinner things had settled and I could partake in the deliciousness.



(In case you’re wondering, my Chinese zodiac sign is the Dragon. So pretty much the best one. Boo-yah. ;))

For those of you who are unfamiliar with Peking duck, it’s a style of cooking duck so that the meat is tender and moist, the skin is crispy, and it’s served with little pancakes, spring onions, hoisin sauce, and sometime cucumbers to make wraps with!


The ducks are cooked whole, so they cut up and serve the meat right at the table!


Dinner and a show!


Deeeeelicious! I had three. Heeheehee. My mom ordered a few other dishes for dinner as well, but the duck was clearly the star, for both the Peking veterans…


… and newbies alike!


And to top off what was already an excellent evening, look what was waiting for me when I got home:


My Fitbloggin’ Popchips arrived! You guys have seen me consume these 100-calorie-bags-of-deliciousness numerous times on the blog, and I am super excited to have received a GINORMOUS box of them (actually two, since Ben got one too!) from the very generous Popchips peeps that represented at the Fitbloggin’ conference.

I really believe they are a great way to satisfy those pesky chips cravings without going overboard with your calories (I used to be able to put away an entire bag (yep, full-sized) of Ruffles by myself! Yech.) And while yes, they are still a processed food, you have to admit that it’s nice to have a healthier (or at least, lighter!) substitute for when the craving hits. I think this pic that Ben took tonight pretty much sums it up:

Day 163 - Death by Pop Chips
Death by Popchips. At least Daxter looks sad to see me go! And as you can tell by my expression, I’m okay with it. 🙂

If you have tried Popchips, what’s your favorite flavor? Mine is a three-way tie between Salt & Vinegar, Barbeque, and Salt & Pepper. Do you have a favorite healthier/lighter substitute for your snackfood achilles heel? Have I asked this question before? Oh well, even if I have, I want to know again! Hahahaha. I hear a lot of talk about Arctic Zero as a low calorie substitute for ice cream, though I’ve never tried it. I do love my frozen desserts, so maybe I need to give it a go!

Daily Eats – 6/14/11



Sauteed veggies + 1/4 avocado (~150 cal)
A runny egg (70 cal)


Cuppa joe w/stevia and almond milk (25 cal)

Breakfast Total: 245 calories



A square of homemade almond cake (~100 cal)


Grapesgrapesgrapes (~70 cal)

Snack Total: ~170 calories



2 servings Annie’s cheesy noodle mix (~380 cal)
Plus corn & pea (~30 calories)


1 cup original almond milk (60 cal)

Lunch Total: ~470 calories



Popchips! (100 cal)



Hot tea (calories: negligible)


1 leek potsticker
Sweet & sour cabbage


Peking duck wraps (x3, heehee)
– Peking duck
– Cucumber
– Spring onion
– Hoisin sauce


Chinese broccoli
Tofu and vegetables
Kung pao chicken


2 shrimp, 2 snappeas


Cucumber juice and an unpictured fortune cookie

Total Total: 985 calories + dinner for which it would be impossible to accurately count. We finally got to our have our big family dinner at the Peking Gourmet Inn, which was originally planned for Sunday night but we couldn’t go due to their having lost power! I have to admit that I probably ate more then 600 calories tonight for dinner, but c’mon: it’s Peking Duck! I only have it like once a year. I’d do it again if I had to do it over. 😉 Details on dinner to come tomorrow! G’night!