Embracing fitness for the new year...

A shadow selfie during one of my urbanhikes
around Socal.

... I know, not a very novel concept around this time of year, when gyms are filled to brim, workout classes are booked to the max, and people are generally scrutinizing every calorie they consumed & burned.

But for the Type B me, I'd much rather take a relaxed approach to fitness & healthfulness. And thus, some of the "goals" for the year include:

• Finding more activities I enjoy and just do them.
• Naturally incorporate more activity throughout the day (taking the stairs, parking further from destination).
• Focus on how I feel after the workout.
• Progress on my exercise performance without over straining.

And for something more concrete, putting in the recommended 150+ minutes of activity a week & hitting my 11,000 daily steps at least 3 days a week.

All of these were notions that were reinforced in a resolution-themed tweetchat I participated in last week under my @foodie_fitness alter-ego*. The two biggest takeaways, doing anything is better than nothing at all . . . and unless you're really enjoying the workout itself—as opposed to its effects—it's all too easy to throw in the towel.

With this in mind, I plan on going on a little "fitness dating" (a term I'm borrowing from Jeanette DePatie a.k.a. The Fat Chick, who co-hosted the tweetchat) this & next month, just so I can have a few more fun workouts to add to my usual mix of tennis, hiking, rollerblading, cardio-dancing & kickboxing, yoga and good ole fashioned jogging.

Here's to a healthy & fit 2014!

*Disclosure: City of Hope, the other co-host of the tweetchat, is where I punch my 9 to 5. But thoughts, opinions expressed on the @foodie_fitness twitter handle are my own.

Giveaway: Hodgson Mill baking products (CLOSED)

In addition to providing their product for the lemon-raspberry sour cream cake I made recently, Hodgson Mill is also partnering with me for a giveaway. One lucky winner will get $25's worth of either whole grain or gluten free baking products to use for their very own grain holiday.

To enter into this giveaway: (contest is closed)

Recipe: Lemon-Raspberry Sour Cream Cake

For me, chilly winter weather (OK, as chilly as Southern California gets) means time to fire up the oven so I can flood my home with that wondrous freshly-baked aromas & a blast of comforting warmth.

All this was made even better when I entered Hodgson Mill's "Have a Grain Holiday" recipe contest, since I get to be creative in crafting a recipe and get a batch of their lovely baking products too. (Actually, you can get a chance at their baked goods too by entering their sweepstakes, and if you missed out on that - here's a $1 off coupon for you to use through the end of Feb.)

And for my blog readers, here's an extra giveaway opportunity for their baking products.

And while I know winter usually call for baked goods that are hearty, robust and spicy (fruitcakes, gingerbreads and the like,) I think it's a refreshing change of pace to have some bright and sunny too -- thus my lemon-raspberry sour cream cake. It's light in texture, tender in mouthfeel with the mildest crunch from a sugar topping, and the perfect fruity tang to balance its sweetness.

Slices of this cake can pass off as a breakfast pastry. Or if you're feeling more indulgent, top it with a fruity dessert sauce, light frosting or scoop of sorbet for a simple yet elegant dessert dish.

Lemon-Raspberry Sour Cream Cake

Ingredients

• 1 cup flour (I used Hodgson Mill's White Whole Wheat Flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup granulated sugar
• zest of 2 lemons (approx. 2 tablespoons)
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup frozen raspberries
• 1 tablespoon raw/turbinado sugar

1. Preheat oven to 425 F and line the bottom of a 9 inch cake pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In a larger mixing bowl, toss the granulated sugar and lemon zest together; add butter then cream until smooth. (You can also use the butter paper to grease the sides of the cake tin.)
4. Add sour cream, vanilla and egg and combine until smooth. Then add flour mixture in 2-4 batches, stirring until well-combined each time.
5. Gently add the frozen raspberries and stir until they are well distributed throughout the batter.
6. Pour batter into the cake pan and smooth out with a spatula or clean hands until it's even throughout (the batter is on the thicker side.)
7. Sprinkle the turbinado sugar on top and put in oven's middle rack.
8. Bake for 30 minutes, testing for doneness as needed (a toothpick inserted in center of cake should come out clean.)
9. Let cool for 10-15 minutes, then serve. 

Disclosure: Hodgson Mill had provided the flour used in this recipe.