Feel Good Friday.

Isn’t it amazing how good Friday feels?
It’s like a sweet freedom…I’m pretty much sure things are 10x’s better on Friday. My coffee tastes better, my workout is definitely more kick ass than Thursday’s workout, and my all-around personality is just…awesome(er). Friday is an excuse to throw every week-like-thing out the window and give complete attention to the weekend. Today is a “let’s throw those salads out the window and dive into a thick slice of carrot cake with a good slather of cream cheese” Friday. But wait…don’t I make it clear that everyday is for cake? Well, Friday is just EXTRA special. 🙂 
Cake is 100% better on Friday. 
Especially a cake made with Chobani Greek yogurt. 

I pretty much HEART Chobani in a big way because they sent me a huge crate of their delicious new flavors a few weeks back. 
So, I am finding innovative ways to use them. F.Y.I. Greek yogurt in a cake is pure bliss. 

Of course you can’t have yogurt without honey…I think it has something to do with my upbringing in Catholic school…something about the land of milk and honey in the bible. 
Yep, I just imagined a river, rolling with a stream of milk and honey that tasted so sweet you could stand on the side of the river bank and scoop it into your morning coffee cup.

That would be the life. 
Let’s add some blueberries. Because the yogurt has chopped figs and orange zest and well, because

fruits on fruits is a definite go in my world. 
Oh, and healthy too!


Now, I don’t know whether to call this a dessert, snack, or side for dinner or lunch…or breakfast?

Let’s just say that this cake is appropriate for any time of day. 
We make our own rules round’ these here parts. 

Like who says you need butter…this cake is super buttery. 
Butter is ALWAYS welcome. But, seriously…this needs homemade blueberry jam (find some at your local supermarket…I bought mine at my local farmer’s market).


I cannot even deal right now. 

Sometimes I wish my childhood friend, Mr. Winnie the Pooh Bear, was here to share with me some of my delicious treats made with honey. 

Then again, I’m pretty sure I could expect to see him sitting on top of the kitchen counter with his hand in the honey jar. 

So, yea, it’s Friday…shout it to all the land, make this cake, 

and be golden, capisce?
Fig Yogurt, Blueberry, and Honey Corn Skillet Cake (GF):
1 c. almond flour
1 c. stone ground cornmeal
1 T. baking powder
1 t. fine sea salt
2 eggs
1/4 c. extra-virgin olive oil
1 c. (about 3 small containers) Chobani Bite Fig + Orange Zest Greek Yogurt
1/2 c. raw honey
1 c. fresh blueberries
zest of 1 small orange
1. Preheat the oven to 400 degrees F. Grease a 10′ cast-iron skillet with cooking spray.
2. In a large mixing bowl, sift together the almond flour, cornmeal, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
4. Add the eggs, evoo, yogurt, and honey to the dry ingredients. Mix until everything is evenly incorporated. 
5. Fold in the blueberries and orange zest and mix well. 
6. Pour the cake batter into the prepared skillet. Bake for 30-35 minutes, or until the cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool slightly before cutting.
8. Serve with homemade blueberry jam, a dollop of fresh Greek yogurt, and a drizzle of honey.
Makes 8 slices.


  1. Yummy!

  2. I agree, Friday is the BEST day EVER!!! Now, gimme some CAKE!!

  3. I love that this uses honey and yogurt!

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