Classic Carrot Cake

• Last week, Veritas Academy won their first district girls varsity basketball game. It was like a made-for-movie kind of exciting game. After being down 17-1 in the first quarter, and struggling thru most of the game, we came back to tie and we won in overtime. I couldn't sleep that night because I was so excited for them. The next day, I made this recipe with my kids in full gear helping in the kitchen. This gluten-free carrot cake was loved by my whole family. It is very high in protein and low in sweetener. I omitted the raisins and used light olive oil instead of grapeseed oil. Both are fine. I frosted it with my own rendition of cream cheese icing (sorry no measurements used). But the ingredients were organic cream cheese, powdered sugar, and a tiny splash of milk. Yes, I know that powdered sugar is not "God Food" in the sense of being an unprocessed food. But I am not a purist. And I've learned over the years that having a balance is unique to each of us. Enjoy this amazing recipe from http://www.elanaspantry.com/carrot-cake/

Classic Carrot Cake

• 3 cups blanched almond flour
• 2 teaspoons celtic sea salt
• 1 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 5 eggs
• ½ cup agave nectar
• ¼ cup grapeseed oil
• 3 cups carrots, grated
• 1 cup raisins
• 1 cup walnuts

1. In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
2. In a separate bowl, mix together eggs, agave and oil
3. Stir carrots, raisins and walnuts into wet ingredients
4. Stir wet ingredients into dry
5. Place batter into 2 well greased, round 9-Inch cake pans
6. Bake at 325° for 35 minutes

Teaching Others

• I started home schooling my oldest daughter and coaching girls varsity basketball almost at the same time about 3 months ago. Both went well, but made for a big challenge to my little brain. Since I've never home schooled or coached, I had to learn two new skills at the same time. Our basketball season just ended yesterday at our 2nd district game. It was very exciting! I've been feeding the basketball team on game days because eating together is fun and I believe that they will play to the level that they are fueled (physically, emotionally, and spiritually). Meals have pretty much been made in the same vessel. Over the past 3 months, I've found that if it can't be made in a crockpot, I didn't make it. :) I also purchased a rice maker (for rice and quinoa) and had many meals consisting of chicken and quinoa, tacos, chicken corn soup, chili and rice, etc. Everything I made was gluten-free because I need that for my own diet...and the girls basketball team liked everything just fine. Teenagers sometimes get a bad reputation for wanting nothing but junk food, but I see a lot of teenagers who truly want healthy bodies and are willing to be led in the right direction. They in turn lead others. They are worth it.