Have Your Cake and Eat It Too (Awesome Recipe)

Have Your Cake and Eat It Too (Awesome Recipe)

Eating healthy doesn’t have to be boring!!!

You can manage your cravings and blood sugar AND have your cake and eat it too—literally!

That’s why I’m sharing something SUPER SWEET today.

One of the things I love most about helping people supercharge their brain for success is watching what they do once their brain chemistry is boosted and their brain is rocking!!!

My client, Corinne Loeber, is a shining example of that.

Corinne is a member of The Brain Makeover and now that her brain is on board she is UNSTOPPABLE not only with her own health and wellness but with launching an amazing new recipe and cooking video blog called Cooking With Corinne.

She is generously sharing a sugar-free recipe with all of you today.

Before that, I want to celebrate Corinne for her radical Self-Care and Self-Love. Corinne was extremely willing to try new things in The Brain Makeover and her new rituals are quickly becoming new habits. Here’s what she had to say about the journey:

corinne“My intention for the program was defined – to live a long healthy life feeling alive, vibrant, and good in my body and mind and remain active and fit into my old age. Also, to stay connected with lots of social contact so that I can feel love, joy and laughter for as long as I am. What I’ve learned from the journaling is that I have been listening to that voice in my head forever and thinking it was the voice of reason, the voice that was safe, the voice that was trying to get my attention, trying to teach me a lesson, no matter how mean she was in her efforts to keep me in line. In this coaching program, I learned how to talk back to her and let her know I understand why she did what she did, why she was trying to protect me. And then I learned how to reassure her that my mind is not always right.

I am feeling on top of the world. I am not stressed about the holidays at all. I pretty much have all my gift purchases made already and have a wonderful surprise for my daughter and my boys. But none of this is what really has me excited. I’ve grown and I can trust my higher self. I can see things differently now and I’m able to step into experiences that I’ve thought about for years but felt fear.  I took a big leap and made a couple of cooking videos that are now online. It’s been really received well and I have had lots of encouraging messages and requests for more. It didn’t feel like work at all. I never would have been able to walk out of the fear without the help of the aminos and the way that the journaling topics challenged me.
Thank you!!!! I have my life back! This is sweet, sweeter than any sugar and so much more healthy for me.”

Check out Cooking With Corinne.

And her recipe for Pumpkin Coffee Cake:


I came across this recipe in my search for a gluten-free and refined sugar-free desserts. It is not really sweet which is perfect for me because I like to taste the pumpkin and spices. The original recipe came from a blog called Jay’s Baking Me Crazy. You will not miss the white flour or sugar with this recipe. This comes together very quickly and the end result is a moist cake with a crumbly topping.

For the topping

1/4 cup coconut flour
1/2 cup almond flour
2 TBSP coconut sugar
1/2 tsp pumpkin pie spice
2 TBSP maple syrup
2 TBSP coconut oil
1/2 cup chopped pecans

For the cake

1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup coconut sugar
1 cup canned pumpkin
4 eggs
1 cup almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp salt

Preheat the oven to 325 degrees. Prepare a 9×9 pan by lining it with parchment paper. I let the ends of the paper extend on two of the opposite sides so that I can easily remove the cake from the pan.

To make the crumb topping:

Using a small bowl combine all of the topping ingredients except the pecans. Stir until the mixture resembles a wet sand. Now add in the nuts and give it a stir to disperse the nuts. Set this aside.
In a larger bowl, combine the maple syrup, coconut sugar and the pumpkin. Add in the eggs and mix to combine.

In another bowl, combine the following dry ingredients almond flour, coconut flour, baking soda, spices and salt. Add the dry mix to the wet mix and stir. Finally, add in the 1/4 cup melted coconut oil and stir to combine.

Pour the batter into the prepared baking pan and level out with the back of your spoon.

Top with the crumb topping.

Bake for 45- 50 minutes. Cut into 9 pieces and store in the refrigerator.

Can you say, yum!!!???!

Thanks Corinne!

Enjoy Everyone!


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