Hello my dearies.

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I feel I have been slacking a bit in the blogging department, but I have been so busy studying my little butt off.

I am happy to report though, that it has paid off!

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If you remember if my last few posts I had mentioned I had not done as well on my tests as I would have liked. Well, I pulled through these last two weeks! My grades improved dramatically and I am happy to report that I got an 89% on my final! Which is so amazing, such an accomplishment, and definitely showed my hard work paid off.  I would have been happy with that grade on it’s own, but I also heard and saw that others had not done as well. Not that I don’t want others to succeed, but I think we all have that twinge of self-satisfaction when you know you did better than others. Wow, that kind of sounds horrible as I type it out, so let’s leave it at, I am just very proud of myself for bouncing back these last two weeks.

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Now on to the dreaded pharmacology. Dun dun dun.

Yes I have already started reading ahead.

(how I spend my Saturday’s)

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So if you follow me on Instagram, you are probably sick of seeing my latest breakfast obsession.

I blame Kasey.

Insert my obsession with powercakes.

(this one was topped with peanut butter, homemade berry jam and a sprinkle of Enjoy Life’s new trail mix (review coming soon)

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I’ve basically mastered (to my preference of course) my mix for the powercake and typically make the same base, but always try to change up the toppings.

A few people have been asking my modifications, so I thought I would just do a post and tell you guys what all goes into my powercake.

It’s pretty amazing. And I highly recommend it.

But please head over to Kasey’s site and check out all her concoctions, because she has a ton!

But here is what goes in my powercake

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Pumpkin Chocolate PowerCake

(topped with Trader Joe’s Fig Butter, peanut butter, Enjoy Life’s chocolate granola and a sprinkle of Sarah’s peanut butter and jelly granola)

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Ingredients:

1/2 cup liquid egg whites

1/2 cup pumpkin

1-2 tbsp unsweetened cocoa

6-8 drops liquid vanilla Stevia (more or less depending on how sweet you want it)

dash of cinnamon (to taste, can omit)

(feel free to add in any extra spices, I’ve sprinkled in some ginger, nutmeg, and pumpkin pie spice to give it a kick)

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Directions:

Pre-heat oven to 350 degrees

Mix all ingredients together in a bowl

Pour into an oven safe container (I actually use my small skillet)

Let bake for 30 minutes

You can either eat these warm or I like to put mine in the fridge for about a half hour and eat it chilled.

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And the toppings are seriously endless. I am having a great time making new ones.

(topped with cookies and cream protein frosting, fresh bloobs, and a sprinkle of granola goodness)

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Some of them don’t turn out so pretty, but I promise you they are just as tasty.

(topped with a swirl of apple butter and my chocolate protein dip)

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Some of them come out quite pretty.

(topped with my green chia protein frosting and homemade jam)

Weird looking? Maybe. Delicious? Absolutely.

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Overall, these have made quite a few repeat appearances in my breakfast rotation and I apologize if you are sick of seeing them, but I sure am not sick of eating them.

Especially since I am now doing most of my strength training in the morning, these are a great way for me to re-fuel and to get some good protein in me.

So I think they will be sticking around for awhile.

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Do you stick to the same breakfasts or do you like to switch it up? I must say I do like variety and I think variety is good for you, but I’m not going to lie, when I find something I like I tend to repeat it. And that’s the same with breakfast, lunch and dinner.