When the Waters Rise, We Improvise!

I came up with that little blog title all by myself.

Proud moment, right there.

Anyhizzle, the floods last week left Wilberforce and I in a bind.

No zucchini.

I thought I might die.  No zeggs?  Gah!  But I made this amazeballs spinach cake instead.

 Score.

 Sorry for the grainy photos - I made this before work the first day I was able to get out of the house.  I planned for a super long commute, so it was pretty much still dark when I had to leave the house.

 Spinach Squash Pumpkin Cake

4 egg whites
2 c spinach
100 g baked spaghetti squash
1/4 c pumpkin
1/2 t cinnamon
1/2 t pumpkin pie spice
1/2 t caramel and vanilla extract
stevia
1/2 T psyllium husk
3/4 t baking powder
1 1/2 T coconut flour

Mix all ingredients in a blender, pour in large glass bowl and microwave 4 - 5 minutes.  Flip onto plate. Add toppings!


I liked the cake so much, I made a smaller variation the next morning to top my zeggs with.

 My trip to the grocery store on my first day out after the floods was glorious.  I've never been so excited to get groceries - especially after work - before!  Every aisle was wonderfully full of food.  And the zucchini...heaven.

 Can you tell I love zeggs?  And I love having green spinach cake on top.  It's just so dang beautiful.

And I get to recite my Dr. Seuss while I'm eating breakfast.  Forget Green Eggs and Ham.  Green Cake and Zeggs is the next big thing, yo!