Cheesecake for the win! And as a post workout snack even more of a win! This cheesecake is high in protein and low in carbs … if you ex the chocolate chips it would be even more low carb but then it wouldn’t be a swirl cheesecake 😝
Chocolate swirl protein cheesecake
•1C graham cracker crumbs (I used about 200g chocolate bunny grahams ground into very fine crumbs)
•3Tbsp coconut oil, soft
•1/2Cup dark chocolate chips (enjoy life foods)
•250g cream cheese
•1Cup 1% cottage cheese
•1¼Cup Plain 0% greek yogurt
•2tsp pure vanilla extract
•3 scoops (93g) vanilla whey protein powder (I used Kaizen Naturals)
Preheat oven to 300ºF. Prepare springform pan, grease and line sides with parchment if desired (greasing should work just fine). Make the crust, if you use bunny graham’s like me I pulsed them down to very fine crumbs in my food processor then added in the coconut oil. Press into springform pan evenly, set aside. Start the filling, melt the chocolate in double boiler or microwave and set aside to thicken slightly. In food processor mix remaining filling ingredients until smooth and pour ½ over crust. Drizzle ½ of melted chocolate and swirl with toothpick, pour remaining batter over then drizzle and swirl remaining chocolate on top. Bake 1 hour, turn off oven, prop door and let sit for another 45min-1hr. Place in fridge overnight.
Calories: 202 | Fat: 10g | Carbs: 17g (fiber 1g/sugar 7g) | Protein 13g
With all the blackberries growing I have to come up with ideas to use them in my cooking, so today I made a baked oatmeal. This will serve a large family or leftovers for the week.
Layer bottom of dish with fruit.
Pour oat mixture over fruit and top with more fruit and sprinkle with coconut.
Bake for about 40 minutes at 375°F.
Here is the recipe:
•2 cups large flake oats
•1/4 cup shredded coconut
•1 tsp baking powder
•2 tsp cinnamon
•Pinch Himalayan pink salt or sea salt
•1/3 cup coconut palm sugar or sweetener of choice
•1-3/4 cup unsweetened almond milk
•1 whole egg
•2 egg whites or 1/4 cup
•2 tsp pure vanilla extract
•2 Tbsp coconut oil, melted
Bottom and topping:
•2 Cups blackberries
•1 ripe banana, sliced
•6 strawberries, chopped (optional – I had some really ripe ones I decided to throw in)
Preheat oven to 375ºF. Combine dry ingredients I large bowl and mix well. Whisk together wet ingredients in separate bowl and mix well. Pour wet into dry and stir until well incorporated. Line bottom of glass dish with banana slices, strawberries and blackberries saving some for the topping (I used two small ramekins and a 8×8 Pyrex dish – an 8×8 glass dish will work just fine for this). Pour oat mixture over fruit and top with more banana slices, strawberries and blackberries. Sprinkle tops with more shredded coconut. Bake for appx. 40 minutes. Let cool 5-10 minutes before serving. Serves 6.
Fresh veggies growing in the garden means salad time. I have an abundant amount of different cherry tomatoes growing and also very happy with my lemon cucumbers, huge crop this year 🙂
I used a lemon cucumber, indigo fire cherry tomatoes and cilantro in this salad from my garden.
This is by far my favorite salad I could eat it every day for lunch! It is also a great dish to bring to a potluck.
Here’s the recipe:
•1-1/2 Cup cooked quinoa
•1 medium bell pepper, chopped
•15 cherry tomatoes, halved
•1 lemon cucumber, chopped (add more cucumber if you don’t have)
•1/2 cucumber, chopped
•Handful cilantro, minced
•1 medium lemon, squeezed
•2Tbsp extra virgin olive oil
•Dash each dried spices: onion powder, oregano, garlic, S&P
Optional: Sprinkle of hemp hearts for top
Cook quinoa 2 hours before preparing and let cool (I cooked 1 cup dry and saved remaining). Whisk dressing together and set aside. Prepare veggies and toss in large bowl, add cooled quinoa. Pour dressing over salad and toss well. Place in fridge to let flavors develop for at least 20 minutes before serving. Leftovers can be stored for a few days in fridge.
Ok so this is far from healthy but they were so delicious I had to share the recipe with you! Everything in moderation is ok … cheat day! I made this yummy cheesecake for my sisters birthday, she asked for something chocolatey and decadent so I made this! Recipe below.
Oreo cheesecake squres
•1 Package oreo cookies (reserve 4 oreos to crush in filling)
•1/2Cup butter, room temperature
•3 250g Packages cream cheese, softened
•1 300ml can sweetened condensed milk
•3 Whole eggs
•2 tsp pure vanilla extract
Stir into filling:
•1/4 Cup chocolate chips + 2 Tbsp for top
•4 reserved oreos, crushed + extra for top
•1 tsp oat flour (or choice, this prevents sinking to bottom)
1. Preheat oven to 300ºF. Line 8×8 pan with foil or parchment paper coming all the way up the sides and hanging over, grease and set aside.
2. In food processor pulse oreos and butter until crumbly, press into
3. Clean processor and beat in cream cheese until smooth, add condensed milk and beat again, add eggs and vanilla and mix until well incorporated.
4. In small bowl coat 1/4 Cup chocolate chips and crushed oreos with flour, stir into cream cheese mixture lightly.
5. Pour mixture over curst and sprinkle with extra chips and crushed oreos on top.
6. Bake for 1 hour, let cool at room temperature for about 2 hours and place in fridge overnight before slicing.
Note: I used a large bag of oreos (500g bag) and used approximately 300g for the crust, then crushed 4 oreos to stir in and 1 for topping.
Happy Birthdsy Josie!