WIAW: A Baking Success
Yesterday's post was definitely a hard one to publish, but I am glad I did because, not only did it help me, but I think it also helped some of my readers based on some the comments I received.
I really wasn't going to write a post today, but I have a recipe to share and some things to say, so here it goes!
Recipe first, of course! Perfect timing, too, because it's WIAW!
This weekend I did a little experimenting in the kitchen.
And, to my surprise, my experiment actually turned into a success! 🙂
This recipe idea was to develop some time of loaf using chickpeas.
For some reason, I've always been so itrigued by the idea of baking with chickpeas. Not chickpea flour, but actual chickpeas. I imagined that the chickpeas would add so much moisture and creaminess to a loaf, so I really wanted to give it a try!
I didn't want to follow a recipe, though. I wanted to develop my own entirely from scratch, so here is what I came up with:
Chickpea Carrot Cake Loaf
10 oz. canned chickpeas (just shy of 2 cups)
1/2 cup egg whites
1 scoop (30 grams) vanilla whey protein powder
1/4 cup (30 grams) milled flaxseed
1 TBSP coconut oil
1 tsp baking powder
1/2 cup grated carrot, packed
15 drops liquid orange stevia (optional)
In a mixing bowl, combine all ingredients together with the exception of the carrot.
With an electric mixer, mix all ingredients together until a "smoothish" batter forms (you want all the chickpeas to be pureed.)
Fold in the carrot until evenly dispersed throughout the batter.
Pour batter into a greased loaf tray and bake for 40 minutes (or until fully cooked) at 375 degrees F
When fully cooked, remove from loaf pan and allow to cool.
But, what normal person actually allows baking to "cool?" 😉
This chickpea carrot cake is delicious when piping hot from the oven, cold from the refridgrator, or room temperature! 🙂
It's dense, moist, and absolutely delicious topped with a bit of cream cheese, but I also like it plain, too. I'd say this is my perfect snack! I'm so happy I got creative in the kitchen! Much worth my efforts 😉
Please let me know if you try this recipe! I'm pretty proud of it 🙂
Now that I've shared my recipe, I wanted to share some thoughts with you before leaving for class today…
Yesterday, was a rough day. I received some not-so-nice comments about myself from other bloggers which really took me for a spin.
I contemplated never blogging again, but that made me cry even more. So, I took a breath and thought about the situation logically before making any decisions I would regret.
I realize that when I blog, I put myself out there for the entire world to see. And you know what? Not everyone in this world is full of sunshine and rainbows. There are always going to be people in our lives that say negative things and betray us. It's unfortunate, yes, but it is also very true.
In the time that I spent yesterday questioning whether or not I should continue blogging, I talked to several people. People who really care about me – my Dad, Mom, Christina, Abby, and Meg. Each person reminded me of my love for blogging (although it didn't take much of a reminder) and provided me with comfort.
Next, I opened my email inbox and looked at all of the emails waiting for a reply. I have so many readers who right me on a daily basis giving me compliments on my blog and I could never throw that away because it makes my day hearing that I've inspired someone.
I know what my heart wants.
My heart wants me to continue to blog; no matter what nasty things are being said about me. I blog for myself and not everyone is going to like me, but what's a girl to do?
Keep blogging, I guess!
So, I have decided to keep blogging, but I do need to make some changes. I need to take a step back. I really need to focus on school right now and over the past week I've realized that blogging sometimes over powers my efforts in school. I am inspired by these two ladies who are currently working very hard to become Registered Dietitians, like myself, and definitely know how to balance their school work with their blogging time.
I think I have an idol to rid in my life (to hear more about idols please view Heather's post). I felt as though I had to blog every day, but I know I don't. So, in attempt to start working harder in school and finding my passion for dietetics once again, I am going to try very hard to rid my life of this idol by take a step back from blogging.
In no way am I saying goodbye to A Dash of Meg. I love what I've created way too much to ever say goodbye, but I love my life and value my future, too, and I know what needs to be done in order for me to acheive my goals.
Like I said, I'm taking a step back from blogging, but I will be back for High Five Friday. High Five Friday is a program that I've put so much work into and that I will always feel very strongly about, so High Five Friday will still occur each and every week. It brings me so much joy and I think it is very important that we all give ourselves recognition for our successes each week. So, please send me an email with the subject "High Five Friday" to email@example.com and tell me why you are giving yourself a high five this week. You can include a picture and your blog URL (if you have one) within the email, as well.
Thank you for reading! See ya Friday! 🙂
What was the last thing you baked?
Have you baked with chickpeas before?
Did you email me about High Five Friday yet? 😉
P.s. you should email Heather about j'adore la vie which takes place tomorrow! 🙂