Healthy Cheesecake Bites ~ adapted from heathersdish

Crust
1 c raw almonds
1 egg white
1 T honey
Pinch of salt

Filling
4 oz cream cheese, softened
1 egg yolk
2 T honey
1/2 t vanilla
1 T milk

Preheat oven to 325.

Place almonds in food processor and grind until very fine, but not into a paste. Add remaining crust ingredients and pulse to combine.

Spray 8 to 10 cups of a mini muffin tin with nonstick cooking spray. Place approximately one tablespoon almond mixture in each cup. With wet fingers, press mixture into bottom and up sides of cups. Bake 7 minutes.

While crust is baking, cream filling ingredients in a small bowl. Divide filling into crusts and return to oven to bake 20 minutes or until tops are set and begin to crack.

Cool cheesecakes completely before removing from tin. Refrigerate for best taste. Yield 8 to 10 mini cheesecakes.



- Posted using BlogPress from my iPhone

Crock Pot Madras Lentils ~ adapted from Peas & Crayons

1/2 lb dried lentils
1 14 oz can no sugar added tomato sauce
1/2 c unsweetened coconut milk
6-8 small yellow potatoes, cubed
4 T butter
3 cloves garlic, minced
1/2 t salt
1/2 t dried oregano
1/2 t cumin
Fresh ground black pepper, to taste
Optional garnish: greek yoghurt, fresh cilantro, red pepper flake
Water for cooking lentils, plus salt to taste

Bring 4 c salted water to a rapid boil, add lentils and cook 25 minutes. Transfer to crock pot and add remaining ingredients except garnish. Cook on high 4 hours or on low 8 hours. Serve over rice with optional garnish.

Vegetarian Lettuce Wraps

6 oz extra firm tofu
1 T canola oil
2 cloves garlic, minced
1/4 c hoisin sauce
1/2 t fresh ginger, grated
1/4 c water chestnuts, diced
2 T soy sauce
Green onions, diced (optional)
1 head iceberg lettuce

Place chunks of tofu in food processor and pulse until roughly chopped. In a medium skillet, heat oil over medium heat. Add tofu and stir-fry until dry and no longer shiny. Add garlic and cook until golden, 2 to 3 minutes. Add hoisin sauce, ginger, and water chestnuts and stir well. Remove from heat and stir in soy sauce. Serve with leaves of lettuce for wrapping and diced green onion.

- Posted using BlogPress from my iPad

Cranberry Orange Muffins with Walnuts

3 c unbleached or whole wheat flour
2 t baking powder
1/2 t salt
1/4 c coconut oil, melted
2 T applesauce
2 eggs
1/2 c milk
1/2 c orange juice
zest of one orange
1 c chopped walnuts
1 c craisins

Preheat oven to 350. Line 12 muffin cups with cupcake liners and spray lightly with cooking spray. Mix dry ingredients, add oil, applesauce, eggs, milk, and orange juice. Stir just until combined. Fold in zest, walnuts, and craisins. Mix just until incorporated. Divide between prepared muffin cups and bake 18-20 minutes.

Chocolate-Banana Oatmeal ~ adapted from Chocolate Covered Katie

1/3 c quick cook cut oats, recommended Coach's
1 c milk
1/2 one ripe banana, mashed
2 t cocoa powder sifted
1/4 t vanilla
A few chocolate chips, just for fun

Bring milk to a mild simmer over medium heat. Stir in oats, banana, cocoa, and vanilla and cook 5 minutes stirring occasionally. Remove from heat, cover and let stand one minute. Sprinkle with chocolate chips, makes one serving.


- Posted using BlogPress from my iPad