Pati's way thru life: July 2016

Sunday, July 31, 2016

🌼 Be Happy 🌼

No matter what....#behappy then go spread some #happiness !!! #livelovelaugh #motto for the day!!!

A photo posted by Pati Clark (@pati_clark) on Jul 31, 2016 at 2:27pm PDT

Friday, July 29, 2016

Good Summer ☀ Read

Good Summer Read !!!! @thebodybook @camerondiaz #healthy #fitness #mindfulness #mindandbody

A photo posted by Pati Clark (@pati_clark) on Jul 29, 2016 at 11:44am PDT

Good

Summer ☀ Read

☀

I just picked up @camerondiaz The Longevity Book... @thebodybook I can't wait to read!!!!

A photo posted by Pati Clark (@pati_clark) on Aug 9, 2016 at 12:25pm PDT

Gluten free 🍍 Pineapple ☀ Sunshine Cake

Makes: 16 servings

Ingredients

Cake:

1 box gluten free yellow cake mix
3 eggs
1 cup water
½ cup oil (I used avocado oil)
1 (8 oz) can crushed pineapple with juice(I used fresh pineapple crushed using my vitamix)

Frosting:

1 pkg of Vivian's Live Again Vegan Whipped topping ( You can substitute any whipped topping example cool whip or cocowhip, )
1 small box instant vanilla pudding( I used French vanilla)
1 (8 oz) can crushed pineapple with juice (I used fresh pineapple crushed using my vitamix)

Instructions

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.(I used a glass baking dish)
In a large bowl or stand mixer, combine cake mix, eggs, oil, and fresh crushed pineapple or 1 can of crushed pineapple with the juice. Mix well.
Pour into prepared baking pan/dish and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack.
In a medium sized bowl, fold together the whipped topping( I followed direction on pkg to make whipped topping), box of (french)vanilla pudding, and 8 oz of fresh crushed pineapple or 1 can crushed pineapple with the juice. Spread over the top of cooled cake. I sprinkled the top of cake with some more crushed fresh pineapple.