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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Seafood Paella

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I’m lucky enough to live in the west coast and have an abundance of fresh seafood around and as soon as I seen the mussels in the store I knew I had to make a paella (plus they were dirt cheap! $6.50 for about 30). I had some shrimp and salmon in my freezer that I thawed out to add to this yummy and healthy dish. I also used quinoa instead of the standard rice that this dish usually has. Recipe below ⬇

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Seafood Paella

Ingredients:

•2 bell peppers (red, yellow), grilled and chopped
•1 small onion, sliced in 1/2-inch-thick rounds, grilled and chopped
• 3/4 pound raw shrimp (appx. 15-20), peeled and deveined
•3 tablespoons extra-virgin olive oil
•3 garlic cloves, minced
• 4 large mushrooms, sliced
• 4 cups reduced-sodium chicken broth
•1/4 teaspoon Himalayan salt
•2 cups quinoa (or rice)
•1/2 cup peas
•18-25 mussels or clams
•4oz Salmon
•cilantro or parsley for garnish
•Pepper and other seasonings as desired

Method:
1. Slice bell peppers in half, remove seeds and grill on preheated
grill until char marks visible and slightly cooked (peel skin if desired). Set aside and grill onion slices until slightly translucent. Chop bell peppers and onion.

2. Thread shrimp onto skewers. Lightly brush with olive oil.

3. Heat oil in a large paella pan or large high-sided skillet over medium heat. Add the bell peppers, onion, mushrooms and garlic and cook stirring until fragrant 2-4 minutes. Stir in broth and salt; bring to a boil. Add quinoa and stir just to combine. Reduce heat to a gentle simmer and cook uncovered for 10 minutes, stir sides in and cook for about 5-10 minutes more until liquid absorbed, stirring every few minutes. Add peas
once liquid is absorbed, stirring in gently.

4. While quinoa is cooking place the skewered shrimp, mussels and
salmon on the grill. Grill the salmon for about 3-5 minutes per side, chop into chunks and place in large bowl. Grill the shrimp until firm and pink, 1 to 2 minutes per side, remove from the skewers and place in bowl with salmon. Grill the mussels until their shells pop open, 4-8 minutes total. (Discard any mussels that don’t open.) Set aside.

5. When the quinoa is done, remove from the heat, and add the seafood plus any accumulated juices over the rice, add mussels on top and sprinkle with fresh cilantro.

Serves appx. 8

Enjoy ✌

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Canada Day Pancakes

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Happy Canada Day! Made these yummy coloured pancakes for one of my favourite days of the year! Heading downtown to be in the living flag and enjoy all the festivities. Have a lovely day, recipe as follows→
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Ingredients:
•1C spelt flour
•1/4C protein powder
•1tsp cinnamon
•1tsp baking powder
•2Tbsp xylitol
•1 egg
•1tsp vanilla
•1/2C + 2Tbsp liquid (almond milk & beet juice)

▶Method:
Have two separate bowls, combine all dry ingredients then add wet ingredients. For the liquid use just almond milk for the white pancakes and for the red pancakes combine half beet juice and half almond milk. Mix each set of ingredients until well combined. Fry in preheated greased pan for 1-2 min per side.
Topping:
I mixed plain greek yogurt and maple syrup, layered pancakes and topped with fresh raspberries. Makes 12 pancakes. Enjoy!
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