Political Nutrition

Seriously. I have had some success lately with chocolate and baking and well, dessert in general. But it was really gnawing at me that if you can make a flourless chocolate cake, then a low carb one should be a natural. Right? Make that gluten free too, grain free and sugar free as well... yeah, I know what you're thinking. Same here. Just wasn't happening. Always ends up more of a torte, and often while I can devour a torte, my friends and family are a bit overwhelmed with superdark chocolate confections. I just hadn't achieved that perfect balance, until now. Per DJFoodie's  recommendation, I took a recipe from Atkins ... which used sucralose, then I subbed in my go-to sweetener... Swerve . The thing about Swerve is that it acts just like sugar when baking, and doesn't make your stomach feel like a soccer team has taken up habitation in your gut. Best thing? Doesn't have the glycemic spike of many artificial sweeteners. They might be calorie free, but they can...

Sometimes competition gets the best of you. Sometimes you just need to prove you can. Whatever it is, you can. So, in my quest to be this all put together adult member of an ever increasing family preparing for the eldest of the next generation's marriage to another large family I somehow declared that during the chaos of the wedding weekend I would in fact bake a cake for my daughter's birthday. There was some nobility behind this. We don't eat traditional birthday cake and I certainly wanted to make things special. But then I realized that what we consider delicious and wholesome and healthy even may not be suitable for everyone else. That whole judgement thing started creeping in. What if my cake sucks? What if someone runs out to the nearest grocery store to get an emergency cake because they think mine is somehow fake cake? Well, I figured I better practice. Make sure my cake can be made quickly and easily amidst all the chaos. I know my muffins are good. And my la...