| Cook With Me!
I have a strong suspicion that if I didn't include the cake recipe, I'd hear clamoring for it. Enjoy!
1 cup sugar
1/4 cup canola oil
1/4 cup butter
2 eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 3/4 teaspoons baking powder
1/2 cup milk**
1. Preheat oven to 350 degrees F. Coat a 9x9 inch pan with cooking spray.
2. In a medium bowl, cream together the sugar, the canola oil, and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flours and baking powder. Add the dry mixture and the milk to the creamed mixture by alternating the dry mixture with the milk until batter is smooth. Pour into the prepared pan.
3. Bake for 30-40 minutes. Cake is done when it springs back to the touch.
* This cake is delicious topped only with fruit.
** I substituted light coconut milk for the cow's milk for a subtle coconut flavor. | |
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How cute is this bunny cake? She is the completely homemade version of an idea that came to me while I was in the shower. I know that sounds crazy, but I wanted to bake up a fun treat for Easter. Since I refuse to waste storage space on cake molds that are used once a year, I enlisted my artistic husband to create a basic pattern for the ears, used a round cake pan for the face, and had the expert decorating assistance of my 8-year old neighbor for the candy features. Together we created a delicious masterpiece. I know the proportions are a bit off - but once you cut the first slice, who cares?
So that's the bunny cake part, here's the balance part. Easter, like practically every other holiday, involves celebratory foods. Several of the clients that I've worked with this week mentioned that on Easter they ate foods they don't typically eat. Well of course! Bunny cake, dark chocolate "bunny mix" peanut M & M's, and foil wrapped chocolate mini-eggs aren't typical fare at my house either, but what's Easter without rummaging through the Easter basket and enjoying a special dessert?
It's the totality of what you eat over the course of a week, a month, or a year that determines whether your diet is healthy - not one food or one particular meal. For example, it's now Thursday. If you've over-indulged in those "treat" foods daily since the weekend, now is the time to step back and consider how balanced your week has been.
Balancing portion size (reasonable), quality (I substituted whole wheat pastry flour for some of the white flour in the cake recipe, and skipped the butter completely in the frosting. Health food, no; tiny improvement, yes), and nutrition (we served LOTS of vegetables at dinner) ensures balance. No one ate bunny cake for dinner for heaven's sake!
Easter won't be the last holiday where the food is a star. Remember the balance, and you'll do just fine. |
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Wishing you a delicious, nutritious month!
Cathy Leman, MA, RD, LD
p.s. Watch for my new website, updated logo, and exciting nutrition packages; we're scheduled for a May 8th launch, keep your fingers crossed!
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