Different but the same.

Hi folks,

I’ve been on a clean eating and fitness kick for 59 days. Yes, that’s right, I’m counting the days! So, I won’t be posting recipes here anymore, well, not unless I have a really good recipe that I feel like writing down. I recently decided to go on a program called The 21 Day Fix by Beach Body. I’m an independent coach there because it gets me discounts on their products. I don’t teach nutrition, develop meal plans, I’m not an expert at anything. I am simply a coach because I believe in their product and if I could get a discount, then, why not right? Sooo, if anyone wants to buy any products from Beach Body let me help since…I can. I’ve seen results in myself, and so i’m going to stick with the program for a year, that’s 9 more rounds. We’ll see how it goes!

Other than that,  I have a few recipes over on my other blog. You can check them out here.  My other blog is kinda the same but kinda different. I talk about my food, I take pictures of my food, and I write up recipes of my food. The only difference is that the food isn’t as decadent as it was here, and the basis for the food is for, taste, appearance, as well as fuel for the body.

Hope to see some of you over there 🙂

Cheryl

Read Full Post »

Cashew Butter

 

I’ve been searching for the website where I saw this cashew butter recipe, but I can’t find it. I was soooo certain that it was on chocolate  covered katie’s website, but I did a search and it wasn’t there. I googled “cashew butter recipe”, and all the recipe’s I found had salt, sugar (or some kind of sweetener), and oil. The recipe I found went like this:

Ingredients:

Raw Cashews

Method:

1. Soak raw cashews overnight.

2. Drain cashews.

3. Blend cashews until smooth.

4. Stick in the fridge until you want to use it.

 

I added 1 tbsp of coconut oil to my 3/4 cup soaked raw cashews because my cashews weren’t coming together like a paste. I didn’t want salt or sugar because my intention is to use the cashew butter in place of oil or regular butter.

🙂

 

Read Full Post »

Raw Cocoa and Nut “cheesecake”

 

I’ve never been a fan of raw desserts. Actually, I’ve never had a raw dessert before. I’ve read a lot of recipes of raw desserts and I generally thought, “yuck”.  Since I’ve began eating a plant based diet, I thought I’d try this recipe out. I didn’t have hazelnuts so I substituted almond meal. It’s freaking delicious. DELICIOUS. And the best thing is that there’s minimal clean up! My husband (who is a dessert freak), and my eldest daughter (who is also a dessert freak) both really enjoyed this dessert also.

I don’t understand why desserts like this aren’t more widely available.

Ingredients:

Crust 

1 cup almond meal

¼ cup + 2 Tablespoons raw cocoa powder

4 Tablespoons maple syrup

1 teaspoon vanilla extract

1 pinch sea salt

Filling 

2 cups raw cashews, soaked and rinsed

¼ cup + 2 Tablespoons almond butter (peanut butter works too)

½ cup coconut oil, melted

½ cup maple syrup (I had to add another 2 Tbsp because we like things sweet)

½ cup cocoa powder

½ cup water

1 teaspoon salt

I used a heart shape silicone mold. You could lightly oil a mini muffin tin pan, or use muffin cups. You could also use a baking pan that’s lined with parchment paper and cut the dessert up into squares. There are just so many options.  This recipe would fill a 9″ spring form pan or about 12 individual molds.

1) Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling.

2) In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary.

3) Add cocoa powder, almond butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.

4) Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through. I stuck it in the fridge for a 1/2 hr and then popped a couple out for the family. The rest I threw in the freezer so I could pop them out and store them in a ziplock container.

4)Once frozen, remove the cheesecake from the pan.

5) Place the cheesecakes in the refrigerator to defrost about a 15 min before serving.

Sofia was waiting anxiously for me to stop taking pictures.

She couldn’t contain herself anymore…

So I let her take a bite 🙂

 

I omitted the chocolate sauce from the original recipe because I thought the dessert was sweet enough. I topped mine with almond slices

 

 

YUM!

 

Read Full Post »