Thank You & You're Welcome

First and foremost-thank you so so SO much for all your sweet comments/emails/tweets/texts regarding yesterday's post. I can tell you right now my daddy has to be pretty happy that we've all accused him of being a Zach G lookalike. 

The beard. The hair. Those short shorts. 

Kills me!

Because of you all, I had a fabulous day. Full of love, support and wonderful memories of my dad. What more could a girl ask for?

 ***

Now onto today's topic at hand...

About once a month, a group of girlfriends and I pick a random Wednesday night to go get tanked at happy hour...sushi, Mexican, you name it. It's pretty typical of us to all leave stumbling home to our men with a pretty lofty bar tab tacked onto their credit cards. (Woooops!) 

Exhibit A...

B...

...aaand C.

Well...now that we're all doing yeast-free and have a hard time finding something to eat at most restaurants...our "happy hour" has, well, changed. Not to mention...booze is listed as "unfavorable" on the diet.

Darn.

Rather than going out and ending up with a hefty bar tab, we decided to learn a new recipe and all cook dinner together. Last night's menu consisted of yeast-free tortilla soup...my fave (and I think it's safe to say it is now their favorite, too).  We decided to split up the ingredients so this way, not one person had to foot the entire bill (I think I maybe spent $12, total) and perhaps I'm a little bias but the soup turned out pretty damn good.

Which brings me to my next point... 

What's the point in even eating if it can't be followed by dessert? 

I introduce to you...

*THE Microwaveable Chocolate Cake*

Ingredients:

• 1/4 C almond flour
• 2 T unsweetened cocoa powder
• 1/4 t aluminum free baking powder
• 1/3 C erythritol
• 1/2 t vanilla
• 2 T butter or coconut/olive oil
• 1 T hot water
• 1 egg

Instructions:

1. Mix all ingredients together in small mixing bowl.
2. Spoon mixture into ramekins.
3. Cover with wax paper and microwave on high for 1-2 minutes or until toothpick comes out clean.
4. Enjoy! (Makes 2 small ramekins.)

*For extra creamy goodness, top with 1 tablespoon of natural peanut or almond butter before serving! 

 ***

OH. MY. YUM.

I have known about this recipe for quite some time now but am pretty peeved at myself for not trying it sooner. Not kidding...it was pretty darn comparable to the molten chocolate cake you see on everyone and their mom's dessert menu. (Minus the ice cream...of course.) Not to mention, it is COMPLETELY yeast-free and the ingredients are so SO simple. For extra measure, let's go ahead and throw in the fact that there is absolutely NO baking involved whatsoever. (My kinda recipe!)

I blame my sweet tooth and 3 weeks of NO dessert for my lack of pictures but I did manage to stop myself mid-bite to snap this one:

Simple. Delicious. Healthy.

You're welcome.