7-Cycle Research

05/31/2026

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05/31/2026

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05/30/2026

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05/20/2026

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05/19/2026

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05/12/2026

https://youtu.be/gw6BMLLXpZ0?si=sFUwTlOSFpJgoP-H

206 likes. "Who is in Charge? | Gateway to Joy Podcast Ep.202"

04/21/2026

Sugar-free • flourless ~ Chocolate Fudge Cake
7-Cycle Research

Ingredients

8 tablespoons unsalted butter

12 ounces Lilly sugar free chocolate, chopped into small pieces

6 large eggs, divided

•1 single serve Siggis vanilla yogurt

•1 package sugar free chocolate pudding (dry)

• 1 small cup of espresso

1 tablespoon pure vanilla extract

1/4 cup natural, unsweetened cocoa powder

3/4 teaspoon salt (fine sea salt or kosher salt will work)

1/2 cup erythritol

•1/2 cup of xylitol

• fresh ground espresso beans

Instructions

Preheat oven to 350 degrees (F). Pam spray and dust with cocoa powder a glass pie dish; set aside. Combine the butter and chocolate together in a small pan over medium-low heat (or microwave); cook, stirring almost constantly, until both are completely melted. Whisk smooth then remove pan from heat; set aside.

Separate 4 of the 6 eggs, placing the (4) egg whites in separate medium-sized bowls. In larger bowl with with yolks and remaining 2 eggs, add the vanilla extract, cocoa powder, salt, and the erythrito/xylitoll; whisk well to combine. Add cup of espresso, dry pudding & the yogurt. Slowly add the cooled chocolate mixture into the mixture; use electric mixer -mixing well and set aside.

Using an electric mixer set to medium-high speed, beat egg whites until peaks form.

Carefully fold the egg whites into the chocolate mixture, stirring until incorporated. Pour the batter into the prepared pan and smooth top with a spatula. Spinkle top with ground espresso.

Place pan in oven and bake until the top is slightly cracked and the middle no longer moves, about 35 to 40 minutes. Transfer cake to cooling wrack and let cool completely before cutting and serving.

Let cake cool and then refrigerate for 30 minutes. Dust the cake with cocoa powder, swerve confectioners' sugar and top with a dollop of sugar free whipped cream, Lily's sugar free chocolate chips. Top with slightly thawed raspberries!

04/13/2026

The goal of Cycle 7 is to actually live out the idea of Renew. We must Redefine success and figure out how we are to run the race in order to finish; while Remaining vigilant and joyful at the same time! For us to understand our Renewed self, we must Reflect on our transformation through the Cycles. We must examine and uphold all we’ve learned through our journey and fully grasp the depth of our problem. Next, we need to do away with this notion that success always has a finish line and an arrival! This isn’t like High School graduation! The truth is our final transformation and all that we know in Christ will not be complete until Christ comes.

We are walking around in a corrupted world. Paul even encourages us to “not grow weary of doing good, for in due season we will Reap if we do not give up” (Galatians 6:9). In Philippians 2:12-13, Paul also writes, “Therefore, my dear friends, as you have always obeyed – not only in my presence, but now much more in my absence – continue to work out your salvation with fear and trembling, for it is God who works in you to will and to act according to his purpose.” So, the Word teaches us that “it isn’t over until it’s over,” and in fact, it’s to be worked out, worked on, and worked through until Christ comes.
Read this statement out loud: I walk in VICTORY by my continued and daily surrender of self to God. I Refuse to be conformed to this world, and I ask Jesus to transform me and Renew my mind. I pray for the gift of discernment for the will of God so as I conduct my life – in all things – I glorify Him.
The declaration above is our statement of Renewal! Speak it out loud, often!

03/15/2026

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03/12/2026

I saw this OLD SCHOOL COCONUT CAKE recipe on Facebook... and exchanged vanilla whey for flour and zero calorie sweetener for the sugar and put a lower fat cream cheese... I also exchanged sweetened coconut for unsweetened. I really have no idea if this is going to taste good but I'm posting it before I make it in case anybody else wants to be brave and make a coconut cake for Easter..... Just an FYI, you can make powdered sugar out of Xylitol or Monk Fruit by putting it in a coffee grinder.

RECIPE FOR CAKE
(3 sticks) unsalted butter, at room temperature
2 1/2 cups zero calorie sweetener
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups vanilla whey,
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vanilla 'Carbmaster' Milk (kroeger)
4 ounces unsweetened shredded coconut

FROSTING
1 pound low fat cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1 pound confectioners' Swerve sweetener
6 ounces unsweetened shredded coconut

DIRECTIONS
set the oven to 350 degrees F. Grease or spray 2 (9-inch) round cake pans,
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.