evepostappleOnce upon a time, there was a woman named Eve, who, unable to resist the luring temptation of a fragrant orchard, took a bite of forbidden fruit from the tree of knowledge. Perhaps Eve was bored. Perhaps she was ovulating and had a desperate craving for something sweet. Perhaps life in the little garden was becoming stressful or claustrophobic. Perhaps she felt out of control or lacked passion in her life and in order to numb her emotions or soothe herself from Adam's lack of attention or his ambivalence in starting a family, she chose to indulge. Perhaps Eve was an emotional eater. But as Eve soon discovered, neither the bite, nor the whole fruit fulfilled her as she had hoped. Not only did she realize she was naked but that she had contempt for the way she looked. Perhaps Eve suffered with body dismorphia. Eve tried to stop eating the forbidden fruit and eventually avoided eating altogether but that didn't work and she ended up eating until she could no longer breathe. The point of this is that Eve lost her intuitive ability to nourish herself. She no longer had balance in her life and was willing to do any and everything to get that back.

Maybe Eve didn't exist. Maybe the stories that were told are not as important as the stories we tell ourselves.

This blog is dedicated to creating new stories based on the philosophies of whole body nutrition, self-love, intuition, fitness and yoga.

In my journey I have sought to uncover the knowledge and balance which have brought me to a greater awareness of health and this is what I wish to share with you.

About Me

I am a holistic nutritionist, certified yoga instructor, athlete, healthy living chef, and published writer. I have spent the last four years of my life rebuilding all aspects of myself after recovering from an eating disorder. Follow me as I continue to eat clean, train hard, and discover balance mind, body and spirit. zainsaraswatijamal.com

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    Zain’s Clean & Classic Carrot Cake (Regular OR Vegan) Guilt-free carrot cake?  Absolutely!   Carrot cake has always been one of those misleading desserts that sounds healthier than it really is. Vegetables in cake - how bad could it be? Wrong. Many versions are ladden with oil and sugar. Carrot cake is a favorite dessert to fitness inspirations like Rita Catolino and Tosca Reno, and with all it’s decadence it’s little wonder why. However, I revamped this perfect harvest recipe to make it clean, healthy, and jam-packed with nutrients like: Vitamin A from the carrots Minerals such as iron rich raisins Beta-carotene carotenoids Fat burning cinnamon  Macronutrients For vegan modifications, click here  (see recipe substitutions in orange). Ingredients: Cake 11/2 Cups Brown Rice Flour OR Gluten Free Flour of your choice (Bob’s Red Mill works great here too) 1/2 Cup Coconut Flour 2 Organic Cage Free Eggs 4 Organic Cage Free Egg whites or 1/3 cup egg white liquid 40-50 Drops Vanilla Creme Liquid Stevia 2 Tsp Natural Vanilla Extract 2 Tbsp Coconut Butter OR Coconut Oil (I use Coconut Butter) 3/4 Cup Unsweetened Applesauce 1/4 Cup Organic Carrot Baby Food OR Carrot Puree 2 Tsp Baking Soda 2 Tsp Gluten-Free Baking Powder Pinch Himalayan Crystal Salt 2 Tsp Cinnamon 1/4 Tsp Fresh OR Powdered Nutmeg (I use fresh) 1/4 Tsp All Spice 1 Tsp Fresh Ginger (minced) 3 Cups Organic Carrots (shredded) 2 Tbsp Maple Syrup (optional) 1/2 Cup Rasins Canola Spray OR Coconut Oil to grease pans Frosting 5 oz Fat Free Cream Cheese  3/4 Cup Fat Free Greek Yogurt 2 Tbsp Sunwarrior Protein Powder OR Protein Powder of Your Choice (optional) 20-30 Drops Vanilla Creme Liquid Stevia (or to taste) 1 Tsp Natural Vanilla  1 Vanilla Pod (ground, optional) 1/4 Cup Walnuts to Top (I normally soak mine overnight and allow to dry) Directions:  1. Preheat oven to 350 degrees. 2. Grease 2 8X8 inch square pans with coconut oil or canola spray. 3. In a large bowl beat eggs, oil, applesauce, carrot puree, carrots, raisins, stevia, vanilla and maple syrup until combined. 4. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and spices. 5. Slowly add the dry mixture to the wet and blend with mixer until combined. Pour into pans. 6. Bake for 40 to 50 minutes, or until toothpick comes out clean. Once cooked, allow to cool for at least 1 hour on a cooling rack. 7. Meanwhile prepare frosting by combining cream cheese, Greek Yogurt, protein powder, stevia, vanilla and vanilla pod using a food processor or hand mixer. Store in refrigerator until cake cools. 8. Once cooled, frost first layer of cake then stack second layer and frost the top.  Top with walnuts.

    Zain’s Clean & Classic Carrot Cake (Regular OR Vegan)

    Guilt-free carrot cake?  Absolutely!  

    Carrot cake has always been one of those misleading desserts that sounds healthier than it really is. Vegetables in cake - how bad could it be? Wrong. Many versions are ladden with oil and sugar.

    Carrot cake is a favorite dessert to fitness inspirations like Rita Catolino and Tosca Reno, and with all it’s decadence it’s little wonder why. However, I revamped this perfect harvest recipe to make it clean, healthy, and jam-packed with nutrients like:

    • Vitamin A from the carrots
    • Minerals such as iron rich raisins
    • Beta-carotene carotenoids
    • Fat burning cinnamon 
    • Macronutrients

    For vegan modifications, click here  (see recipe substitutions in orange).

    Ingredients:

    Cake

    11/2 Cups Brown Rice Flour OR Gluten Free Flour of your choice (Bob’s Red Mill works great here too)

    1/2 Cup Coconut Flour

    2 Organic Cage Free Eggs

    4 Organic Cage Free Egg whites or 1/3 cup egg white liquid

    40-50 Drops Vanilla Creme Liquid Stevia

    2 Tsp Natural Vanilla Extract

    2 Tbsp Coconut Butter OR Coconut Oil (I use Coconut Butter)

    3/4 Cup Unsweetened Applesauce

    1/4 Cup Organic Carrot Baby Food OR Carrot Puree

    2 Tsp Baking Soda

    2 Tsp Gluten-Free Baking Powder

    Pinch Himalayan Crystal Salt

    2 Tsp Cinnamon

    1/4 Tsp Fresh OR Powdered Nutmeg (I use fresh)

    1/4 Tsp All Spice

    1 Tsp Fresh Ginger (minced)

    3 Cups Organic Carrots (shredded)

    2 Tbsp Maple Syrup (optional)

    1/2 Cup Rasins

    Canola Spray OR Coconut Oil to grease pans

    Frosting

    5 oz Fat Free Cream Cheese 
    3/4 Cup Fat Free Greek Yogurt
    2 Tbsp Sunwarrior Protein Powder OR Protein Powder of Your Choice (optional)
    20-30 Drops Vanilla Creme Liquid Stevia (or to taste)
    1 Tsp Natural Vanilla 
    1 Vanilla Pod (ground, optional)
    1/4 Cup Walnuts to Top (I normally soak mine overnight and allow to dry)
    Directions: 
    1. Preheat oven to 350 degrees.
    2. Grease 2 8X8 inch square pans with coconut oil or canola spray.
    3. In a large bowl beat eggs, oil, applesauce, carrot puree, carrots, raisins, stevia, vanilla and maple syrup until combined.
    4. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and spices.
    5. Slowly add the dry mixture to the wet and blend with mixer until combined. Pour into pans.
    6. Bake for 40 to 50 minutes, or until toothpick comes out clean. Once cooked, allow to cool for at least 1 hour on a cooling rack.
    7. Meanwhile prepare frosting by combining cream cheese, Greek Yogurt, protein powder, stevia, vanilla and vanilla pod using a food processor or hand mixer. Store in refrigerator until cake cools.
    8. Once cooled, frost first layer of cake then stack second layer and frost the top.  Top with walnuts.
    Leave a comment View 33 Notes
    1. lolarennnt reblogged this from evepostapple
    2. skinnybitchinme reblogged this from evepostapple and added:
      Would like a more simple healthy recipe for carrot cake
    3. snoogly reblogged this from yummybuddies
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    9. thepointinheels said: Competing in 2 weeks and am dying for a post show clean chocolate banana loaf. Any recipes? Thanks!
    10. maidofsteel reblogged this from evepostapple
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