It’s hard to know how to respond when someone asks “how are you?”. I feel like a butt head to say I’m happy despite the chaos around me but I think it’s okay.

My heart grieves for the pain and hardships people are having to endure but I think if my greatest loss was my work. I’m okay. I’ll be okay. I’m good because God is good, my family and friends are ahhhmazing and I choose to “Be joyful in hope, patient in affliction, faithful in prayer.” ‭Romans‬ ‭12:12‬

So, while I am still enjoying my Furlough Fun I will enjoy more of this tasty Funfetti Cake 🍰 made with almond flour, plus an extra dose of protein thanks to Vega Greens and Protein powder. 😋

I LOVE TO USE ALMOND FLOUR IN MY EASY, PEASY, GO-TO BUNDT CAKE

Almonds are packed with a whole host of nutrients including monounsaturated fatty acids, fiber heart ♥️ healthy antioxidants, plus vitamins like riboflavin, and trace minerals like magnesium. Of course, their ability to reduce both cholesterol and the waistline is the reason almonds are so beloved 🥰

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The recipe for this Oh-So-Simple Bundt Cake

INGREDIENTS

• 2 Cups almond flour

• 1/2 cup @vega_team greens & protein vanilla

• 5 eggs

• 1 Tablespoon baking powder

• 1 Tablespoon lemon juice

• 1/4 cup sprinkles (I bought these organic sprinkles in Germany and love them because they have zero food coloring)

• pinch of pink himalayan salt

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Directions

Preheat the oven to 330°F. Generously grease a bundt pan with coconut oil.

In a large mixing bowl stir together dry ingredients. Stir in eggs. Fold dough into the bundt pan. Bake for 40 minutes but keep an eye on it; ovens vary!

When it’s finished, you will have yourself a perfect bundt cake for any occasion.