Cheesecake!

I am always in search of a good dessert and there are few things than can top cheesecake. This healthy adaptation is a great way to enjoy a classic dessert without crashing your healthy eating efforts. The recipe and picture come from https://healthyfeelshappy.com/2014/07/31/21-day-fix-approved-cheesecake/

This is a recipe approved for the 21 day fix diet, if you’re into that sort of thing. I also added my own crust to this recipe to add a little something extra…I can’t speak to if that is 21 day fix approved or not but it’s completely optional. You can top this with a variety of different berries, top it with nothing, or drizzle with chocolate and caramel if you want to quit counting calories for a little while. I double this recipe to make a 9 inch cheesecake (the original calls for a 6 inch pan).

  • 1 cup low fat cottage cheese
  • 1/4 cup nonfat Greek yogurt (I have used plain and vanilla flavored)
  • 1 large egg
  • 2.5 tablespoons sugar
  • 1.5 tablespoons flour
  • ½ teaspoon vanilla extract
  • ½ tablespoon lemon zest

Blend cottage cheese and yogurt in a food processor until smooth, then add in other ingredients and blend until well mixed. Pour mixture into greased springform pan (or prepared crust, see below) and bake in a preheated 350 deg oven. Bake for about 30 minutes, or until the top starts to pull away from the pan and the cheesecake is just slightly jiggly. Cool completely before serving.

For Crust,

Blend 1 cup of pecans (or a mix of nuts if you desire) with 1/2 cup of whole wheat flour and 2 tbsp. melted butter in a food processor. I drizzle in a tsp or so of honey for sweetness as well. Once crumbly, press into bottom and up the sides of a springform pan. Bake at 350 deg for 10-15 minutes until browned a little. Fill with filling above and bake as directed.

Lettuce Wraps!

We are trying our hand at growing lettuce this year. I was hopeful that growing our own would provide a continuous stream of fresh lettuce and have been quite satisfied thus far. It’s super easy to grow! What’s super awesome is that we can always have a variety of lettuce in our salads since we are growing 3 different kinds and since I am harvesting a handful or two of leaves every day, it’s a manageable amount that doesn’t go to waste. I was also excited to have a steady stream of lettuce leaves to make lettuce wraps with for lunches. I have been pairing my fresh lettuce with chicken salad, one of my favorite lunch treats. Using leftover chopped up chicken with whatever else I can find in the fridge, I have made a few different kinds of chicken salad for delicious and healthy lunches.

I don’t have a particular recipe for chicken salad. It usually consists of some leftover baked or grilled chicken, some sort of sweet-tasting fruit like grapes, blueberries, strawberries, and/or apples, chopped pecans, and some sort of crunchy veggies – celery, carrots, and/or green onions. You can also add hard-boiled eggs or avocado for some creaminess. I also tend to add a small amount of mayo dressing (miracle whip, a pinch of sugar or honey, and a little splash of milk, I even added a little Siracha the last time to give it some spice) to tie everything together. I love the crunchy texture, wrapping it in a lettuce leaf just adds another layer of crunch!