I’m hoping I can get back to normal this week. Since the time change, I’ve done nothing but travel. Ruined my sleep. Had to ditch my normal workouts for this past week. I stayed at a hotel that said they had a workout room. They did, but it didn’t open until 6am. I’m up way before that. I think a workout room at a hotel should be open 24 hours. That way no matter what time I want to work out, I can. I’ll be back on track this week.

I am doing a recipe this week from Taste of Home for a Graham Cracker Cake. I chose this recipe because I thought it sounded good and I can use up the extra cream cheese Tony purchased. I still have a box of sweet thin crackers I can use too. I am all about using what I have.

Here are the original stats:

Here’s what I changed:

• I replaced all of the sugars with their sweetener equivalents to reduce the carbs.
• I replaced the eggs with sparkling water to remove the eggs.
• I replaced the sour cream with a dairy free variety to remove the dairy.
• I replaced the graham crackers with a gluten free and lower carb variety to reduce the carbs.
• I replaced the all purpose flour with almond and coconut flours to reduce the carbs.
• I deleted the frosting to reduce the calories.
• I replaced the oil with unsweetened applesauce to reduce the calories.

Here are the final stats:

Here is the final recipe:

Graham Cracker Cake

Serves 9

• 1/3 cup unsweetened applesauce
• 1/4 cup granulated sweetener
• 3 tablespoons packed brown sweetener
• 1 cup sparkling water
• 1/3 cup plant-based sour cream
• 1 teaspoon vanilla extract
• 1 cup low carb graham cracker crumbs
• 3 tablespoons almond flour
• 1 tablespoon coconut flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt

1. Preheat oven to 350°. In a large bowl, beat applesauce, granulated sweetener and brown sweetener on medium speed until combined. Beat in sour cream and vanilla extract. Stir in the sparkling water.
2. In a small bowl, combine graham cracker crumbs, flours, baking powder, cinnamon and salt. Gradually add to the wet mixture, mixing well. Pour batter into a parchment-lined 8-in. square baking pan. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool completely.
3. Cut into squares; serve.