What I Ate Wednesday

Helllloooo honeys! I can’t tell you how happy I am to hit humpday. It’s been a heck of a week and I’ve got some yummy eats to show you on this What I Ate Wednesday.

Now that I’ve mostly beaten the foul cold that took me down last week, we’re back in the gym routine and it feels sooooo good. Of course, had to fuel up with a banana.

What I Ate Wednesday | AreYouKitchenMe.com

For some reason, I sort of fell out of love with smoothies for a hot second…. Don’t worry, it lasted like 28 seconds and I’m right back at it. Today’s blend had banana, mango, beet greens (I can’t throw anything away), Vega protein, and lotsa almond milk. It was so yum!

What I Ate Wednesday | AreYouKitchenMe.com

Sipped on some decaf coffee with a splash of coconut creamer.

What I Ate Wednesday | AreYouKitchenMe.com

I had a lunch meeting and we hit up the Walrus, because it’s super close to the office. I had the sweet potato tacos. Because Taco Tuesday. And tacos always.

What I Ate Wednesday | AreYouKitchenMe.com

A little after lunch, my day at work took a serious backslide. To avoid a meltdown, I packed my computer and papers up, headed home, and plopped myself down on the front porch. I wasn’t all that hungry but I wanted something to munch on so I grabbed some seaweed snacks. Weird emotional eating snack? Probably…

What I Ate Wednesday | AreYouKitchenMe.com

After John got home and I vented and yelled and cried and got all my Negative Natalie energy out, he decided to take me to dinner. We went to our go-to, the Crest. I still didn’t have much of an appetite so I ordered their house salad with some fried tofu on top. So simple but SO delish.

What I Ate Wednesday | AreYouKitchenMe.com

After a nice walk, we finished Stranger Things (OMG you guys) on Netflix and I snacked on some fresh figs and peanut butter. And then straight to bed for this sleepy puppy. Next time you have a long, crummy day, treat yourself to some raw emotions, delicious eats, and anything else that makes you feel warm and fuzzy inside. Like peanut butter.

Peach Upside Down Cake

I am having a passionate love affair with local fruit this summer. Typically, I get all hot and bothered over fresh, crunchy summer veggies, but this summer, fruit has been the apple of my eye. Even though we had a hot weather snap and Ohio peaches struggled, I’ve found some gems that were just dying to be baked into a Peach Upside Down Cake!

Peach Upside Down Cake | AreYouKitchenMe.com

Cake cake cake cake cake cake cake. I made a cake. And I didn’t have to tell people it was “supposed to be pound cake” or “I was actually going for dry, crumbly mess” because the texture totally stinks. I made a springy, light, airy, toothsome, delicate, delightful cake.

Peach Upside Down Cake | AreYouKitchenMe.com

If you know me at all, you know my obsession with chickpea flour. I’ve used it to make pancakes, vegan omelets, mini muffins, and a million other things. There’s nothing it can’t do. When mixed with whole wheat flour, it gives this cake a fluffy texture but has enough body to really hold its own. It’s sort of coffee-caked-textured. In the best way.

Peach Upside Down Cake | AreYouKitchenMe.com

A few weeks ago, I picked up the Follow Your Heat Vegan Egg. I bought it on a whim and hadn’t used it until I made this cake. And you know what, it was shockingly cool! I think it really made a difference in texture, but if you don’t have it, any egg replacement will work (check out the notes in the recipe). Animal-free products have come such a long way!

Peach Upside Down Cake | AreYouKitchenMe.com

Speaking of vegan replacements, I used my favorite non-dairy yogurt to bring the perfect amount of moisture and sweetness to this cake party. Silk Peach Mango is soooo delicious, packed with plant protein, and just sweet enough. I love to eat it for breakfast with some fresh fruit and granola and it (obviously) great for baking!

Peach Upside Down Cake | AreYouKitchenMe.com

Ok, ok I know I sound like a human billboard but I swear no one’s paying me for these opinions! I just love, love, love high quality, vegan brands like Silk and Follow Your Heart. Without them, I wouldn’t have created this summertime delight of a cake and the world would be a much sadder place.

Don’t you agree?

Peach Upside Down Cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6-8 servings

Made with wholesome, plant-based ingredients, you'd never guess this Peach Upside Down Cake is good for you! The perfect summer treat!

Ingredients

  • 1 cup chickpea flour
  • ½ cup whole wheat (or AP or GF) flour
  • ½ cup Silk peach mango yogurt (or other yogurt)
  • ½ cup apple sauce
  • 3 ripe peaches, peeled and sliced
  • 1 Tbs. vanilla extract
  • 2 tsp. Follow Your Heart vegan egg replacement + ½ cup ice cold water (or 2 eggs)
  • 1/3 cup + 2 Tbs. coconut sugar (or brown sugar)
  • 1-2 Tbs. coconut oil
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Instructions

  1. Preheat oven to 350 degrees. Use the coconut oil to liberally grease an 8” pan, a few extra clumps are good. Sprinkle 2 Tbs. of the sugar on the bottom of the pan and lay in one sliced peach, about 12 slices.
  2. In a large mixing bowl, whisk together flours, baking powder, baking soda, and salt, leaving a well in the center.
  3. In a blender or bullet, add applesauce, yogurt, vanilla extract, and remaining 2 peaches. Blend until completely smooth. Pour into center of dry ingredients.
  4. Quickly rinse out blender or bullet and add egg replacement and ice-cold water. Blend until very frothy and pour in with other ingredients.
  5. Use a spatula to stir wet and dry mixtures together, being careful not to over mix. Pour into cake pan over peaches and smooth top. Bake for 25-30 minutes, until springy to touch and lightly browned on top.
  6. Let cool in pan for 15 minutes before placing a plate over the pan and flipping to remove cake. You may have to run a butter knife around the edge. Serve with more yogurt spooned on top.

Notes

If you don't have Follow Your Heart vegan egg substitute, feel free to use something else. I have not tried it for this particular recipe but two flax eggs should work well (2 Tbs. ground flax + 1/3 cup water). Alternatively, an additional 1/2 cup of applesauce can be used.

http://www.areyoukitchenme.com/peach-upside-down-cake/

Peach Upside Down Cake | AreYouKitchenMe.com

What I Ate Wednesday

Happy Wednesday friends! I hope you all are doing much better than I am today. I woke up Tuesday morning feeling absolutely terrible and have only gotten worse since. What I Ate Wednesday is a little sad this week!

What I Ate Wednesday | AreYouKitchenMe.com

We skipped the gym and I headed straight into work with my green smoothie. I packed up some tea and honey to try to calm my hoarse, throbbing throat.

What I Ate Wednesday | AreYouKitchenMe.com

By 11:30, I knew I wasn’t going to last all day at work. I heated up some leftover peppers, onions, and chickpeas at home for lunch. I used this as a filling for tacos on Monday night with fresh chopped tomato but went sans shell for a lighter lunch. I wish I had enjoyed it more, because it really was delicious, but I was feeling quite abismal.

What I Ate Wednesday | AreYouKitchenMe.com

Refreshingly cool blueberries provided a small amount of relief to my throat, but the feeling was short lived. Probably why I ate half the container… Oops.

What I Ate Wednesday | AreYouKitchenMe.com

I whipped up a quick turmeric latte to try to get some super powered curcumin into my system. If you’ve ever wanted one, give Molly’s recipe a try. I added tonnnsss more turmeric, ginger, and a pinch of cinnamon and omitted the dates in favor of a teaspoon of honey.

What I Ate Wednesday | AreYouKitchenMe.com

I was starving while I waited for John to come home and take care of me (thanks, honey) so I munched on some Mary’s Gone Crackers and my new favorite hummus. I found it at Whole Foods and it’s local and oil free without being watery and flavorless. So yum!

What I Ate Wednesday | AreYouKitchenMe.com

Knowing that I can’t go a day without tacos, John picked up some refried beans from the store on this way home. I spread them on some tortillas we picked up at an international grocery store this weekend and topped it with some Spanish rice, corn, and Hampton Creek Ranch. Can we pause to talk about how amazing these tortillas are for a sec?! I love corn tortillas but I’ll be the first to admit they have a tendency to be dry and crumbly compared to their refined wheat counterparts. Not these bad boys. They came half-cooked in a paper package and I have been heating them in the oven until they’re soft and warm. They’re so authentic and pliable and the most perfect taco vessel ever. And they were 30 for a dollar. Holllaaa!

What I Ate Wednesday | AreYouKitchenMe.com

John has become hooked on Ben & Jerry’s dairy free chocolate fudge ice cream, and I’m always right there with my hand out ready to steal a bite or five. Hehe. It felt great on my throat but to be honest, probably not the best way to feel better.

Moral of today is I’m super lucky to have a sweet guy who picks up all the things I need when I’m under the weather. I’m off to drink more tea and go to bed early. Have a lovely week!!

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