Canada Day Protein Cheesecake Squares

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It’s almost my favorite holiday … Canada Day! 🍁 It’s also my moms birthday just before so I wanted to make something for my mom and combine it with a Canadian theme. I went a searched good old pinterst for canada food and I saw these little cheesecakes in the shape of the Canadian flag so I recreated it with my own high protein recipe and homemade chia jam. Recipe below.

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Canada Day Protein Cheesecake Squares

Ingredients:

➡Crust:
•200g honey graham crackers pulsed into crumbs
•3Tbsp coconut oil

Filling:
•500g (2 packages) light cream cheese
•1¼cup plain 0% greek yogurt
•2tsp pure vanilla extract
•1/3cup powdered VitaFiber IMO (can be subbed for granulated xylitol or sweetener of choice)
•3scoops LeanFit Protein vanilla whey isolate
•¼cup coconut milk
•2 large eggs

Directions:

1. Preheat oven to 300ºF. Line 8×8 pan with tinfoil or parchment paper coming all the way up the sides and hanging over, grease with coconut oil and set aside.

2. Prepare graham cracker crust, pulse crackers down with food processor if needed, add melted coconut oil and mash together or process in food processor. Press evenly into prepared pan and set aside.

3. Clean food processor. Process cream cheese and greek yogurt then add vanilla, sweetener of choice, whey protein and milk. Process adding 1 egg at a time until smooth, scraping sides as needed. Pour into prepared crust evenly and bake for 50 minutes, turn oven off and let sit for another 50 minutes with the oven door propped open. Place in fridge overnight.

4. Remove cooled cheesecake from pan and slice into squares and decorate as desired. Raspberry chia jam recipe below.

Macros (yield 15) no topping/using VitFiber
Calories: 202 | Carb: 19.7g (fiber 6.5g / sugar 6g) | Fat: 9.4g | Protein: 11.3g

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Chia Jam:

•2cups fresh or frozen berries (I used fresh raspberries in this recipe)
•½ – 1Tbsp xylitol or granulated sweetener of choice
•1tsp pure vanilla extract
•2Tbsp chia seeds
1. Combine all ingredients except chia seeds in saucepan and bring to a boil, lower heat and simmer for about 15-20 minutes, mashing berries down, remove from heat add chia seeds and set aside, cool and store in fridge.

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Thanksgiving!

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This thanksgiving was delicious and healthy! My mom made her vegan stuffed squash and homemade bread. My sister made her “tofurky” (no it doesn’t taste or look like turkey but it’s delicious) and mushroom gravy. I made a small 4lb roasted chicken, roasted vegetables, brussel sprouts, cranberry sauce and a no-bake vegan pumpkin chocolate pie with coconut whip, My portion of food I cooked as follows:

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The roasted chicken was pretty easy, small little 4 pounder. Stuffed it with stuffing and rosemary sprig and brushed butter over and added pepper, garlic and spike seasoning.  Cooked for 1.5hrs @ 375ºF

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For the roasted vegetables I sliced up 2 large beets, 4 yams, 4 small red potato nuggets, 1/2 sweet onion sliced, and clove of garlic tossed in extra virgin olive oil, fresh thyme, oregano and rosemary (added some dried spices pepper/garlic/nutritional yeast/spike).  I cooked the beets first for 15 minutes then added the rest of the mixture and cooked for 45 more minutes.  This fed 6 people and had lots of leftovers – adjust accordingly.  Nothing special happened with the brussel sprouts, I just pressure cooked them, easy done!

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My moms stuffed squash and pumpkin – this recipe is very detailed, I may post in future

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…. stay tuned

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This is my sisters “tofurky” as you can see it looks nothing like a turkey but a pie and is cut like a pie.  She food processes tofu and add spices and molds it over sieve then it’s stuffed in the center with stuffing marinated on top and baked in the oven.  It is a very good twist on tofu.

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Now the best for last … Chocolate pumpkin cheesecake! Recipe as follows:

No-Bake Chocolate Pumpkin Pie

  • 2 cups pure pumpkin puree
  • 1 tsp pure vanilla extract
  • 2 tsp cocoa powder
  • 1 cup vegan chocolate chips (can use regular if you want)
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ginger
  • 1 tsp cinnamon
  • ½ tsp all spice
  • Optional sweetener (taste first) I used 1 tbsp honey

Melt the chocolate chips, throw everything in food processor and blend until very smooth. Pour into a cooked pie crust and refrigerate for at least 12 hours, the longer you let sit the firmer it will get (I let my rest for 3 nights before enjoying).

For the crust I experimented, I used 1 large banana (not too ripe – slightly green) and blended in food processor and added 1-1/4 cup of whole wheat flour and ½ tsp cinnamon (feel free to add 1 tbsp of raw sugar).  Transfer the dough onto clean surface and incorporate 1-3 tsp of warm water, you want enough so the dough is not crumbly but not too wet.  Roll dough with rolling pin or round glass lifting often to form circular shape, once thin enough drape over 9” greased pie pan and bake for 10 min at 350ºF. Let cool completely before adding your filling.
Topped with coconut whip, all I did was take two cans of full fat refrigerated coconut milk and drained out excess liquid, you should be left with chunky coconut.  Whip that up with hand mixer and add sweetener (I used 2 tsp maple syrup) if needed and cinnamon. Voila “Coconut Whip”

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I ate way too much, now time to hit the gym hard all week to work of this food baby!

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