My mom is probably squirming with joy at that statement. She used to make my sister and I eat cooked carrots and I hated them…with a capital H. Nevertheless, as I got older I began to appreciate the taste of vegetables, many kinds, the various ways to cook them and their nutritional value!

One of my favorite veggies is cauliflower and one of my favorite condiments is mustard. Yellow, grain, honey, spicy, pretty much all kinds! Well, there is some German in my lineage so I’m positive that’s where my love of mustard originates. Is there a condiment or smear you like?

I was online and inspired by this recipe. (A) Because it’s simple and (B) It’s packed with flavor and good things for your body. Cauliflower contains anti-inflammatory and antioxidant benefits! I decided to add Herbs de Provence to the line-up because I love those aromatic flavors. Eat up friends!

Spicy Mustard Roasted Cauliflower
Inspired by this recipe

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3 Tbls spicy mustard
1^1/2 Tbls extra-virgin olive oil
1 pinch of sea salt
1 pinch of ground pepper
1 Tbls Herbs de Provence
2 head(s) (about 2 pounds) cauliflower, cut into 1-inch florets

Preheat oven to 400 degrees.

In a bowl, whisk the mustard, oil, Herbs de Provence and season with salt and pepper. Toss in the cauliflower; spread on a baking sheet. Roast for 30 minutes. Enjoy!

Some other news. I ran the Pasadena Half Marathon this past Sunday and despite the pouring rain, I broke my personal half marathon record and ran 13.1 miles in 2 hours and 12 minutes. My goal?? To run it in under 2 hours, which I am confident I can do! This type of news also warrants cake, don’t ya think?

You won’t believe it, but this cake only has seven simple ingredients. I promise you’ll like this!

Hot Milk Sponge Cake
Inspired by a recipe from this book, page 165

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2 eggs, room temperature
1 cup all-purpose whole wheat flour
1 tsp baking powder
1/2 tsp almond extract
1 cup organic unrefined sugar
1/2 cup 1% or nonfat milk
2 Tbls unsalted butter

Preheat oven to 350 degrees. Grease a round cake pan with nonstick cooking spray. Set aside.

Stir flour and baking powder together in a medium bowl. Set aside.

In a separate bowl beat the eggs with an electric mixer on high speed for about 4 minutes or until thick. Slowly add the sugar using the electric mixer on medium speed. Add the almond extract. Continue beating until light and fluffy. Add the flour mixture and beat on low speed until combined.

In a small sauce pan on medium to low heat, warm the milk and butter until butter melts. Don’t forget to stir the milk! When the butter melts, add to the dry mix beating until combined. Pour batter into cake pan.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Cool cake in pan on a wire rack. Enjoy with a sprinkling of powdered sugar, whipped cream, melted chocolate or a fruit compote!

- last minute birthday with friends or at work
- dinner gathering
- picnic

The reasons are endless and sometimes you don’t even need a reason to bake a cake! The intoxicating smell of baked chocolaty goodness is good enough for me.

I found a recipe for a carob cake, but preferred to use chocolate instead. This cake is so light, sweet and pillowy. Please add to your recipe box. It won’t disappoint!

p.s. I didn’t add any embellishments or frosting on this cake. I just wanted to share it’s simplicity.

Easy Chocolate Cake
Inspired from this recipe

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3/4 cup unrefined cane sugar
1/2 cup whole wheat all-purpose flour. Plus 6 tablespoons
3 tablespoons baking cocoa
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch of sea salt
1 egg
1/2 cup 1% or nonfat milk
1/4 cup canola oil
1 1/4 teaspoons vanilla extract
1/2 cup hot water

Preheat oven to 350 degrees. Lightly oil a (9-inch) baking pan with cooking spray and set aside.

In a large bowl, combine sugar, flour, baking cocoa, baking powder, baking soda and salt. In a second large bowl, whisk together egg, milk, oil and vanilla.

Add egg-milk mixture to flour mixture and beat for 2 minutes. Whisk in water and then pour batter into prepared pan.

Bake until a toothpick inserted in the middle comes out clean, 40 to 45 minutes. Set aside to let cool for 15 minutes, then serve warm or remove from pan and let cool completely on a wire rack.

Even though this is called a dessert, it’s actually very light and not very sinful. The strawberries protect your heart and are considered an anti-inflammatory. And did you know that one cup of fresh nectarines contains 214 mcg of beta-carotene? Nectarines also contain Vitamin C. Are you sold yet?

This dessert is literally just fresh fruit, some sugar and organic pie crust from Trader Joes. Done and done. You can whip one of these up for any occasion. It’s so easy. I’ll definitely be making more of these, with different fresh fruits, during the Spring and Summer.

Strawberry and Nectarine Crostata
Inspired by this recipe

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- 1 cup fresh strawberries, halved or quartered
- 1 cup fresh nectarines, peeled and sliced
- 1/4 cup evaporated cane juice sugar
- 1 tsp fresh lemon juice
- 1 organic pie crust round, thawed

Preheat oven to 400 degrees.

Place the thawed pie crust on a baking sheet lined with parchment paper. Set aside.

To make the fruity inside of the crostata:
Place the strawberries, nectarines, sugar and lemon juice in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, for about 15 to 20 minutes or until most of the liquid has evaporated. Do not let it burn. Remove from heat and allow to cool for a bit.

Once the fruit filling is cooled, gently pour into the middle of the pie crust. Make sure to leave a 2-inch border at the perimeter. Gently fold the edges of the pastry up and over the filling, pleating as necessary, to form a round. Make sure to seal any cracks in the pastry.

Bake for 30 minutes to until pie crust is golden brown. Remove from oven and place on a wire rack to cool. Enjoy warmed. I prefer my slice with a dallop of vanilla frozen yogurt on top!

I recently found the most simplest of baking recipes and here is what I love about it: (a) it contains eight simple ingredients that you most likely already have in your kitchen, (2) it’s a crowd pleaser and (3) it’s incredibly versatile. For example, you can add nuts or seeds, dried fruit, real fruit, white chocolate chips, caramel and more.

The original recipe is for a chocolate chip cookie cake, however, I wanted to be playful and use chocolate-covered pomegranate seeds in place of the chocolate chips. I was looking for that chocolaty, sweet and tart flavor profile and I achieved it. Oh, did I achieve it. Moreover, when you bite into a slice of this cookie cake, you’ll enjoy the sweet and tart punch of melty chocolate-covered pomegranate seeds. I know, right?! Don’t forget, pomegranate seeds contain antioxidants, which are good for you. More reason to enjoy this cookie cake.

Cookie Cake with Dark Chocolate-Covered Pomegranate Seeds
Inspired from a recipe in this book. Pg 54

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- 1/2 cup unsalted butter, room temperature
- 1 cup all-purpose whole wheat flour
- 1^1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup packed light brown sugar
- 1 tsp organic vanilla extract
- 1/2 tsp organic almond extract
- 1 large egg
- 1 cup dark chocolate-covered pomegranate seeds

Preheat oven to 350 degrees. Butter a 10-inch spring form cake pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a separate bowl, beat the butter and brown sugar with an electric mixer until well blended. Add the vanilla and almond extracts, and egg until light and creamy. Incorporate the dry ingredients until just blended. Fold-in the dark chocolate-covered pomegranate seeds.

Pour the batter into the cake pan and use a rubber spatula or butter knife to even-out the top. Bake for 25 to 30 minutes. Remove from oven and cool on a wire rack.

Enjoy warmed, room temperature, dunked in cold milk or a la mode!