Sweet Basil Cheesecake

Okay, okay... this is a bit of a misnomer.  There is cheese and it is cooked like a cheesecake, but, other than that, there isn't really anything about it that tastes like cheesecake.  However, it is a perfect combination of sweet and savory and at a recent dinner party, it disappeared in moments, which is always a good recommendation!  AND - it is super-duper easy. Don't be scared if you think you "can't" make cheesecake.  You can. You will. And this is a great place to start because it's an appetizer so no one will judge you that much anyway, right?

Sweet Basil Cheesecake

This recipe makes two large or six small 'cheesecakes'.  It can be made ahead and saved for special events in the fridge for 3-4 days or in the freezer for as long as you like.  Just make sure to bring to room temperature before serving.

INGREDIENTS
Ricotta Cheese, skim or reduced fat (1 cup)
1/3 Fat Cream Cheese (1 cup/8oz/1 bar)
Goat Cheese, soft (1 cup/8oz)
Basil, chopped (1 cup)
Eggs, whole (2)
Eggs, yolk (1)
Splenda (1 or 2 tbsp.)
Sea Salt (to taste and for garnish)
Olive Oil (to garnish)
Veggies or Crackers (to serve with)

METHOD
(1) Spray spring-form, tartlets or pie plate with cooking spray and pre-heat oven to 350F

(2) Add all ingredients (EXCEPT BASIL) into food processor and blend until smooth.

(3) Add chopped basil to food processor and pulse until finely chopped and incorporated evenly.

Wrap Pan in Foil to Keep out Water

(4) Wrap pan(s) with foil and place in baking dishes (of any kind).  Fill dish with hot/boiling water up to the halfway point of the cheesecake pan.  This helps the cheesecakes cook without drying out.

(4) Spoon mixture into cooking receptacle(s).  BE CAREFUL OF THE HOT WATER IN THE BAKING DISH - IT WILL BURN YOU.  It sure as heck burned me!

 pan is 1/2 emerged in hot water

(5) Bake in dish w/water until edges become golden and start to pull away from edge of pan (small = 30 mins; large = 50 mins)

(6) When edges are golden and middle is still jiggly, turn off heat in oven and open oven door.  Let the cheesecakes rest inside the oven (small = 30 mins; large = 50 mins)

bake until edges are golden and then let rest in oven

(7) Remove pan(s) from baking dish and allow to cool and then chill in fridge, aprox. 2-4 hours.

(8) Serve cheesecakes with a sprinkle of sea salt and olive oil drizzled on top along with vegetables and/or crackers (my favorite is zucchini coins! SO GOOD!).

*Want a super deluxe appetizer?  Serve this with roasted red peppers to scoop up with cheesecake and veggies/crackers.

Beautiful, Delicious & Light

STATS
With vegetables is perfect for a low-cal lunch or snack.  
Serves: 12 (1/2 of small cheesecake)
Cals: 150
Fat: 12g
Carbs: 4g
Protein: 9g
Iron: 3%
Calcium: 10%

Gluten-Free Pizza!

When the moon hits your eye like a big pizza pie... it's.... a stomach ache....  Sound like you?  Worry no more...

Cauliflower Pizza Crust!

Cut the gluten (and thereby carbs) and inject an incredible amount of calcium and protein.  I want to be clear, this is not "diet food".  This is mouth-watering, dynamite, and is a crowd pleaser regardless of whether you need/want a gluten-free meal.  In fact, I actually do eat gluten and don't consider this to be a "substitute" but rather a unique recipe.  It is just awesome and quite frankly, way easier than making pizza dough.

Finished Pizza! Delicious!

INGREDIENTS:
***These proportions make 1 pizza
Cauliflower, fresh (1 cup)
2% Mozzarella (1 cup)
Egg (1) or Egg Substitute (1/4 cup)
Fennel
Garlic
Italian Seasoning (or just basil and oregano...)
Pizza Sauce
Pizza Toppings





METHOD:

Riced Cauliflower

(1) Put cauliflower in food processor and obliterate until it is rice sized or just smaller



(2) In a large bowl, mix cauliflower with mozzarella.  Add egg or egg sub. and mix until a moist and thick mixture.

cauliflower, cheese & egg

the "dough"

(3) Spray a pizza pan (or baking sheet if you don't have one) with cooking spray. Or, cook on top of parchment paper so the pizza doesn't stick. DO NOT forget this step!!!!

spoon crust onto greesed pan

sprinkle with seasoning

(4) Spoon "cauli-rella" mixture onto pan and spread evenly throughout. Try to keep the crust under 1/2''. The more thin you can spread the mixture the crispier the pizza will be.













(5) Sprinkle fennel, garlic and italian seasoning all over crust





(6) Bake at 425F for 15-20 minutes.

browning edges

(7) When the pizza appears crispy and starts to slightly lift off of pan, take out of oven and let sit for ten minutes.  This is very difficult to burn, but easy to under cook, so when in doubt, keep it in a little longer.





(8) Add sauce, toppings and cheese to suit your crowd.  See suggestions below!

add sauce, cheese & toppings

(9) Bake at 400F until toppings are warm and cheese is melted.

(10) Slice and enjoy!*

* If you put a lot of sauce or a lot of toppings (like I do) then you may have to utilize a fork for consumption.

SUGGESTED COMBINATIONS:
Victory Garden
I like red sauce and mozzarella with vegetarian toppings such as peppers, olives, sweet onions, mushrooms, artichokes, tomato, spinach and any other plant you can think of, and of course, fresh basil.

Victory Garden

Mediterranean
Pesto sauce (homemade & low-cal is best...) with kalamata olives, roasted red peppers, sweet onions, mushrooms and artichokes.  I like this with some mozzarella and then after the final cooking.. sprinkle on some reduced-fat feta cheese crumbles.

Mediterranean

Turkey Pepperoni 
Add Turkey Pepperoni to any pizza for extra protein and minimal extra calories & fat.

Margarita
Perfect yet simple: sprinkle crust with extra virgin olive oil before you add sauce and then top with fresh basil, crushed garlic, thinly sliced tomatoes and mozzarella and then sprinkle with parmesan after final baking.

STATS:
*These are approximate/average for the Victory Garden and Mediterranean*
Per Slice
Cals: 137
Fat: 8
Carbs: 7
Protein: 12g
Iron: 2%
Calcium: 62%

White House Lunch

Salmon with Blackberry Sauce & Bacon Wrapped Asparagus

A Northwest Dinner

While this amazing dinner has nothing to do with the White House or lunch... my father exclaimed after eating it that he hoped the leaders of the free would might eat something of this caliber every day for lunch.  He also thought that it may be one thing Michelle Obama and Laura Bush would agree on.  I actually think of it as a quintessential Northwest Dinner given that it contains all ingredients from Oregon, but what's in a name anyway?  I am just glad he liked it so much!

SALMON & BLACKBERRY SAUCE


INGREDIENTS
Salmon (16 oz)
Blackberries (1 cup)

Grill asparagus and salmon simultaneously 

Water (1 cup)
Balsamic Vinegar (1/2 cup)
Rice Vinegar (1/2 cup)
Honey (1 tbsp.)
Sea Salt


METHOD
(1) Boil water (1 cup) and blackberries (1 cup) for about five minutes and bubble on low for 15 more minutes.

(2) Add honey (1 tbsp) and both vinegars (1 cup total).  Stir until mixed.  Boil at a low heat for another 20 minutes or until the mixture is reduced by half and thick.  Sprinkle sea salt to taste.

(3) Once sauce is almost done, spray a grill or fish grilling pan (shown below) with cooking spray and pre-heat on high.

(3.5) Start Asparagus [SEE BELOW]

(4) Place salmon skin side down on grill and cook on high until 1/2 to 2/3 cooked through.  Flip and place pink side down until cooked throughout and easily flakes.*  In total, this should take about 25 to 35 minutes but it is best to cook fish on a case by case basis.

(5) Slice salmon into four pieces (4 oz each), drizzle blackberry sauce on top and garnish with blackberries (if you haven't eaten them all already!).

*Mom, thank you for helping me perfect salmon cooking.

STATS
Serves: 4
Calories: 291
Fat: 6g
Carbs: 26g
Protein: 33g
Iron: 1%
Calcium: 23%


BACON WRAPPED ASPARAGUS


INGREDIENTS

Asparagus, fresh (12 stalks)

Turkey Bacon (4 slices)

Garlic Powder / Any seasoning 

METHOD

(1) Place clean asparagus on a wax paper sheet and cover with cooking spray.  Sprinkle garlic powder or any other spice of your choosing (Old Bay is good with seafood).  Roll them over, spray and season again.

(2) Take bundles of three asparagus spears and wrap them with one piece of bacon.

(3) Place on grill for about 20 minutes or until bacon starts to crisp.  Flip them so that the other side of the asparagus and bacon is also cooked and leave them grilling for another 10-15 minutes or until asparagus is tender and bacon is crisp and serve 'em up!*  Put these on the grill AT THE SAME TIME as the Salmon.

*Be careful the bacon drippings don't start a fire on your grill (sorry Mom).

STATS

Serves: 4

Calories: 48

Fat: 2g

Carbs: 3g

Protein: 2g

FULL MEAL DEAL

Per Serving...

Calories: 339

Fat: 8g

Carbs: 29g

Protein: 35g

Iron: 1%

Calcium: 23%

#1 Almond Cookies

#1 Almond Cookies

This delightful cookie also has superpowers!!! Inspired by my friend Bethany's gluten-free peanut butter cookies, the #1 Almond Cookie will keep you chugging along through a tough day or melt in your mouth as a divine dessert (check out their low-carb and gluten free status below).  I eat them after a long run because they help give me a great protein boost and are packed with the calcium and iron my body needs when it's working hard.  If you are one of those people that has a spoonful of peanut butter or almond butter from time to time as a snack, think of these as the mobile and less messy version.

Why not fuel your body with nutrients while you indulge?  Makes sense to me!

INGREDIENTS:

Almond Butter* (1 cup)

Splenda Brown Sugar Blend (1/2 cup)

Vanilla Extract (2 tsp. or to taste)

Egg (1) or Egg substitute (1/4 cup)

METHOD:

(1) Preheat oven to 350F

(2) Mix all ingredients together until smooth

(3) Refrigerate mixture for 10-15 minutes

(4) Roll tablespoon sized balls and place them on un-greesed baking sheet

(5) Make criss crosses by smashing a fork into the balls

(6) Bake for 10-12 minutes or until the tops of cookies are starting to turn golden

(7) After cookies cool for about five minutes remove from baking sheet and place on plate or wire rack to avoid over cooking

STATS:

Serves: 20

Calories: 100 (per cookie)
Fat: 7g 
Carbs: 2g
Protein: 4g
Iron: 3% 
Calcium: 4%

Cherry Quinoa Salad

This salad is a serious crowd pleaser.  Babies to Great Grandparents adore the sweet and savory mix.  Lucky for them it is also packed with nutrients and remarkably lean.

Cherry Quinoa Salad

INGREDIENTS:
1.5 cups quinoa (uncooked)
3 cups vegetable broth (canned, boxed or homemade)
2 cups cherries (any variety)
2 cups fresh spinach
1 cucumber
1 sweet onion
1/2 cup fat-free yogurt
1/2 to 1 tbsp cumin
1-2 tbsp garlic (powder or diced)
2 tsp stevia (if needed for bitter cherries)
salt & pepper (to taste)

METHOD:

(1) Cook Quinoa
Boil vegetable broth (3 cups) and add quinoa (1.5 cups).  Turn down to medium/low, cover and continue to cook for about 12-15 minutes or until all the broth is absorbed into the quinoa.  You can add a pinch of salt to the mixture.  Fluff cooked quinoa and take off of stove and cool.

(2) Chop Fresh Ingredients
(a) Peel cucumber and chop, along with onion, into dime sized pieces.
(b) Pit and cut cherries in half.
(c) roll spinach leaves together and chop.  Do about 8 leaves at a time.  This makes the spinach curl into strips and it mixes much more easily into the salad.

(3) Mix
(a) Mix together all fresh ingredients that have been chopped with cooked quinoa.
(b) Add cumin, garlic and salt and pepper.
(c) Add yogurt to help the salad stick together.
(d) Taste.  If needed, add stevia to sweeten any bitterness from cherries and add more garlic, cumin, salt and pepper to suit your audience.

(4) Chill & Enjoy
When you are satisfied with the taste put your salad in the fridge.  This salad is best if slightly chilled but not super cold.  You can make one-day in advance.

STATS
Time: 30 minutes 
Serves: 6 (as a meal) to 10 (as a side)
Calories: 225 (as a meal) / 125 (as a side)
Fat: 3g (as a meal) / 2 (as a side)
Carbs: 42g (as a meal) / 25 (as a side)
Protein: 9g (as a meal) / 6g (as a side)
Iron: 13% (as a meal) / 8% (as a side)
Calcium: 5% (as a meal) / 3% (as a side)