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%

Chicken Salad Wontons

These may in fact be better than egg rolls!!!  And they sure are better for you.  Easy to whip up but not easy to resist...

Chicken Salad Wontons

INGREDIENTS
Wonton Wrappers (40)
Shredded Chicken (1.5 cups)
Broccoli Slaw (4 cups or 1 package)
Mandarin Oranges, drained (1 cup)
Bamboo Shoots, drained (5oz can)
Low Sodium Soy Sauce (3 tbsp.)
Orange Juice (1/4 cup)
Sesame Oil (2 tsp.)
Rice Vinegar (1/2 cup)
Ginger Puree (1 tbsp.)
Garlic Powder (1 tbsp.)
Red Pepper Flakes (1 tsp.)
Splenda Brown Sugar Blend (1 tsp.)

METHOD

(1) Place one wonton wrapper into a mini muffin tins and press down to create a cup.  Spray with cooking spray and lightly sprinkle with garlic.  Bake on 400F until they crisp and start to turn brown on the tips (about 10 minutes).  Remove from oven but do not remove from tray until cups cool.

(2) Finely chops bamboo shoots and mandarin oranges.

(3) In a large bowl, combine shredded chicken, broccoli slaw, mandarin oranges and bamboo shoots.

(4) In a salad dressing shaker (or a small bowl), combine soy sauce, orange juice, rice vinegar, ginger, garlic, red pepper and splenda.  Shake or mix until smooth.

(5) Stir dressing into salad until evenly distributed.

(6) Spoon mixture into wonton cups and serve!

This recipe is best if served fairly soon after making.  They will last as an appetizer through a party, however, they will get soggy on the bottom if you them TOO far in advance.

I also like to eat the filling as a salad.  It's healthy and delicious!

STATS
Per Wonton
Serves: 40
Calories: 36
Fat: 0.4g
Carbs: 5g
Protein: 2.5g
Iron: 1.5%
Calcium: 0.7%

Just as Chicken Salad (not in wonton shell)
Serves: 4
Calories: 180
Carbs: 12.5g
Fat: 3.25g
Protein: 20g
Iron: 11%
Calcium: 7%

Blackberry 'Recovery' Shake

On occasion it does in fact get over 85 degrees in Oregon, and when it does, no one knows what to do.  So, after a particularly long and hot run, my handsome co-conspirator suggested I make a shake along these lines.  It actually gave me superpowers for about two hours afterwards!  It's not particularly low in calories, carbs or fat, but it's not suppose to be.  Rather, it is packed with important nutrients, protein and electrolytes that you need to recover.  It's also good for breakfast!

Blackberry 'Recovery' Shake

INGREDIENTS:

Blackberries (1.5 cups)*

Almond Butter (1 tbsp.)

Honey (2 tsp)

Vanilla Extract (1 tsp)

Coconut Extract (1 tsp)

Protein Powder (1/2 scoop or 10g)**

Ice (about 1 cup)

* You can use any kind of berry you like!

** I like vanilla

METHOD:

(1) Put berries, almond milk, almond butter, honey, vanilla, coconut extract and protein powder in the blender and blend until smooth.

(2) Add 1 cup of ice and blend again until frothy.  You can add more or less ice depending on how slushy or thick you want your shake.  

STATS:

Serves: 2

Calories: 147

Carbs: 19

Fat: 9

Protein: 6

Iron: 8%

Calcium 41%

#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%