Tweet What You Eat: taking food diaries to the next level

As usual, I was going through my Yahoo! Group discussion board emails for SCD and I ran across one post about a new web site. The site, Eat Right, is based in Ireland. While exploring this site I found something very interesting: Tweet What You Eat It’s a Twitter-based food diary. “Use Twitter to track what you eat, and now your weight, by ‘tweeting’ food items to your personal food diary on Tweetwhatyoueat.com from your mobile phone, IM or through Twitter.” Using your Twitter account you send direct messages to TWYE, so

your friends can’t see what your food diary. TWYE says, “Twitter is the perfect platform for a food diary application. You can send Twitter messages from a phone via SMS, your favorite IM client and even the web through Twitter.com! That makes it very versatile for our on-the-go lifestyles.”

It’s cool to see a new application for the Twitter technology, and I think it shows that Twitter can be used for more than just updating about your life. I’m not sure I’ll be tweeting my eating habits anytime soon, but perhaps someday.

SCD Cakes for a Very Happy Birthday

Well, readers, I have an announcement to make: On Saturday, I will be turning 21 years old. Yes, it’s a big day in a young lady’s life. Instead of getting way intoxicated with my friends, I am going the the Big Apple with the family. That, however, is not the topic of this evening’s post. Instead I would like to take this time to talk about birthday cakes.

When I first started SCD, I was bummed because I thought that would be the end to my cake-eating days. Fortunately for me, I have discovered a whole new world of cakes!

I went in search of some recipes for yummy-sounding cakes today and this is is my top three:

Nut Butter Cake

Courtesy of Pecanbread.com

1 cup SCD Nut butter
1/2 cup pure honey
1/3 teaspoon of baking soda
2 eggs

Preheat oven at 300 degrees.
Beat eggs, honey and baking soda together.
Then add nut butter.
Pour mixture into greased pyrex dish and bake for 20-25 minutes.

Frosting: I made the below recipe and added a few drops of red and yellow food coloring to turn it orange. For those who don’t want to d this the frosting is kind of a golden white when finished. A couple of drops of beet juice might turn it orange. The green stalk is a piece of celery.

Sheila’s PB & butter frosting.

1 Cup butter
3/4 C honey
1-1.5 teaspoon of vanilla extract
1/4 Nut butter

Cream room temperature butter (Mix it until it starts to lighten). Add honey and vanilla and mix well. Add peanut butter and mix well again.

This peanut butter cake = yum! It’s the next best thing after chocolate, which is sadly illegal. I also love the pumpkin smiley face decor.

APPLE AND BLUEBERRY CRUMBLE
Courtesy of Cooking for Celiacs, Colitis, Crohn’s and IBS
Filling
1.350 kg (2 lb 11 oz) green apples -
peeled, diced and cored
200 g (1 cup) frozen blueberries
1 Tbs orange juice
1 tsp lemon rind – grated
3 Tbs honey

Crumble
100 g (1 cup) almond meal
60 g (¼ cup) cold butter
1 tsp honey

specialty Cakes from SCD Bakery!

These cakes look pretty delicious. I haven’t ordered one, but I think they’d be cool to try some day.

So, Everyone, eat cake and be merry! Go on, help me celebrate my birthday, eat your fave SCD-approved cake!