Category Archives: Recipes

New Food Friday- July 25, 2014

New Food Friday is a weekly post that coincides with one of the items on my bucket list; that is, to try one new food or recipe a week for a whole year.

I totally missed last two weeks of New Food Friday, thanks  my laptop crapping the bed.  It is super difficult (think 10 on a scale of 1-10) to blog from my IPad, so I really haven’t been doing to much updating.  However, I picked up my new one last night and now everything is right again in blog world 🙂

Just because I am not blogging about them, doesn’t mean I haven’t been trying new things!

One of the things I made for my birthday was my very first homemade cheesecake.

I decided to make a baked cheesecake because a no bake cheesecake it not even a real thing because it is my favorite dessert.

Now, as you all know, I have been working really hard to eat clean and be healthy.  I definitely made a healthier version, but also kept some of what makes a cheesecake a cheesecake.  I also got close to 16 slices out of it, which made it a pretty good choice, but it is definitely still a treat!

birhday5

 

This was the most perfect dessert!  I was so impressed with myself!  Everyone loved it and it was devoured within 20 minutes!  I have already been requested to make it again!

Recipe-

For the cheesecake:

2 eight ounce bars of cream cheese (I did one regular and one 1/3 fat)

1/2 cup sugar

1/4 cup sour cream

1/4 cup plain Greek yogurt

2 eggs

1 tbsp of vanilla

*Make sure ALL ingredients are room temperature before making the batter.  This includes the eggs!  First, blend only the cream cheese.  Then, add the sour cream, yogurt and vanilla.  Then, when blended, add in the eggs one at a time.  Do not over mix the batter; you want to avoid getting too much air into it, which will keep it from baking correctly.

Bake at 350 degrees for 40 minutes.

Take out and let cool to room temperature for approx. 30 minutes.

For the topping:1/2 cup sour cream

1/2 cup plain Greek yogurt

3 tablespoons sugar

1 tablespoon vanilla

1 cup strawberries; halved.

After the cake has cooled, apply the icing and then bake at 325 degrees for 10 minutes.

Cool for one hour at room temperature.

Add strawberries before serving.

Refrigerate until ready to eat.  (Should be refrigerated for at least 4 hours.)

Nutritional stats: (per slice; 8 slices per cake)
Calories- 370.4
Fat- 21.5, Sugar- 28.5, Carbs- 28.5mg, Protein- 9g, Fiber-0, Sodium- 268.9mg

Please Note: Nutritional information estimated based on brands I use and/or calculations using nutriondata.com and sparkpeople.com. Data may not be completely accurate and yours may differ. You should not refer to this data as being exact but as a figure. I do not take responsibility for the inadequacies of the nutrition calculator used. This data is provided for general reference.

 

❤ Jillian

Advertisements

New Food Friday- July 4, 2014

New Food Friday is a weekly post that coincides with one of the items on my bucket list; that is, to try one new food or recipe a week for a whole year.

Last night I was craving something salty/sweet, so it was the perfect time to make the nut butter cookies I had been wanting to try.  The only recipes I could fine were for either almond or peanut butter and I was looking for a mix.  So I took a peanut butter cookie recipe I have had for years and changed it up.

First, I mixed together the peanut butter and almond butter.

image

I could seriously eat this by the spoonful!

Then, I added in the rest of the ingredients and mixed it up.

image

And viola!

image

I reallllly need to work on the food photos!

Recipe:

1/4 cup peanut butter
1/4 cup almond butter
1/4 cup oats
1/2 cup sugar
1 egg
1tsp honey

Nutritional stats: per cookie (makes 12 small cookies)
Calories- 117
Fat- 6, Sugar- 10.3, Carbs- 14.1mg, Protein- 3.4g, Fiber-1, Sodium- 40mg

Please Note: Nutritional information estimated based on brands I use and/or calculations using nutriondata.com and sparkpeople.com. Data may not be completely accurate and yours may differ. You should not refer to this data as being exact but as a figure. I do not take responsibility for the inadequacies of the nutrition calculator used. This data is provided for general reference.

These were really good, but they need to be tweaked. I blindly decided how much of what to put it and while they are good, I feel like the ingredients are competing instead of meshing. I’m definitely going to make these again. Less sugar maybe and I’m thinking a mashed banana instead of the egg (which makes them vegan).

In addition to be yummy, these were the perfect start to my day as a quick pre-workout snack. They are pretty darn healthy…you know, for a cookie 🙂

PS- Happy Birthday America!!!!

 

New Food Friday- June 6, 2014

New Food Friday is a weekly post that coincides with one of the items on my bucket list; that is, to try one new food or recipe a week for a whole year.

So this week was a stretch.  It was the second busiest week of my school year…the last week of school.  Everything is in overdrive leading up to 8th grade Graduation and there are so many balls in the air and a lot of late nights preparing; my days fly by and when I do finally get home, I pretty much collapse and go to sleep.  That made trying something new this week tough because not only was I eating simple, but I was in routine mode.  Every day same breakfast and lunch and dinner was basic.  However, I got home early enough Wednesday night to make dinner and knew that would be my chance.  The problem was, I was only in the mood for something light (had a huge lunch out in town to celebrate the graduation) and didn’t have ingredients in the house that were new.  This meant coming up with a new recipe using stuff I did have in the house.  Of course I ended up with a salad!

And here is why this is really a stretch.  This salad is nothing new.  I mean, it was new to me…but let’s face it, this simple salad is popular on the internet.  A simple search for “strawberry, feta, walnuts” brought up hundreds of pages.  Every one of them had different amount of each ingredient and some included additional ingredients that I either didn’t have on hand or didn’t want to add.  On the bright side, many of them included dressings that sound delicious and that I bookmarked to make a later date.  For mine, I just used a few tablespoons simple balsamic dressing.

 

Spinach, Feta, Walnut Salad

20140602_194259

2 cups Spinach

1 and 1/4 cup sliced strawberries

1/4 cup feta (I use Athenos)

1/8 cup plain walnuts

This was legit the easiest salad to make.  I cut a few too many strawberries, but as far as I am concerned, you can never have too many of those!  Again, I really need to work on my food photos because A- all the feta is clearly on the bottom and all the strawberries on top and B- my food photos never show how good something actually looks or tastes!  This salad was delicious!  It was super quick to put together, the flavors went perfectly with one another and  it is so healthy; high in protein and fiber and the walnuts are a very healthy fat.  It will probably be a summer staple for me!

Nutritional stats:
Calories- 316.6
Fat- 16.5g, Sugar- 11g, Carbs- 19.7mg, Protien- 12.4g, Fiber-7.7g, Sodium- 400mg
(note: this does not include dressing)
Please Note: Nutritional information estimated based on brands I use and/or calculations using nutriondata.com and sparkpeople.com.  Data may not be completely accurate and yours may differ.  You should not refer to this data as being exact but as a figure.  I do not take responsibility for the inadequacies of the nutrition calculator used. This data is provided for general reference only.

 

What is your favorite summer salad?

 

❤ Jillian