philly cream cheesecake (minis)

Ingredients
1 Large Muffin Pan (6 count)
6 large muffin liners
6 T butter
1 1/2 c graham cracker crumbs
2 8 oz packages cream cheese
1/2 c sugar
2 t vanilla
2 large eggs

Preparation

Preheat oven to 275-300 degrees (convection broiler).
Melt butter and mix with cracker crumbs. Place muffin liners in pan. Evenly distribute crumbs into each holder. Press with fingers. Chill.

With a stand or hand mixer, whisk cream cheese, sugar, vanilla, and eggs together. Add vanilla. Evenly distribute batter onto each cracker crust inside of muffin pan. Gently shake to level. Bake slow for 60 minutes or until cheese cakes rise and swell. Allow them to cool inside of the convection broiler for 10 minutes. Remove. Set at room temp for an additional 10 minutes. Refrigerate for 6-8 hours.

---

Topping
1 c strawberries
1 t corn starch
1/4 c water
1 T sugar

Bring to a boil, (mix corn starch in water) ingredients. Stir. Add more water if it is too thick. Reduce heat. Cover. Allow to simmer for 5 minutes. Cool. Pour over cheesecakes.

two ingredient ice cream base

Ingredients

14 oz. sweetened condensed milk
2 cups whipping cream

Preparation

Chill the ingredients, chill the stainless steel bowl, chill (in the freezer) the balloon whisk that goes with your favorite hand or stand mixer, chill the container (in the freezer) that you wish to store your cream (I used plastic containers with lids).

Whip cream to peaks form, add condensed milk, whisk to stiff peaks form

***here is where you can add your flavors to stir into your base***

I added Beanilla Vanilla Extract (2 T of Double Strength)
place into your plastic containers (I lined each with a small freezer bag)...seal, freeze for 6 hours or overnight

Make your toppings from fresh fruit, corn starch, water, and sweeten with powdered sugar or honey. 

fruit smoothie frozen bars

2 org. bananas

2 c. org. strawberries

1/2 c. org. mango

1/4 c. org. blueberries

1/2 c. org. unsweetened almond milk

Blend/Emulsify until smooth.

Pour into popsicle molds.

Freeze for 6-8 hours or overnight.

This recipe makes 6 large treats!

product review: shred emulsifier

I call it the budget friendly Vitamaster. It’s a product endorsed by Dr. Ian Smith and Kimberley Locke. For those that do not know him, he’s a health and wellness psychologist who was the featured nutritionist from the show Celebrity Fit Club. He’s an author and is often a guest on many shows: Dr. Oz, The Doctors, Rachel Ray, etc. If you do not know Kim, she is a former contestant of American Idol "Band of Gold" notoriety and of course Celebrity Fit Club.

Enough plug-ins, here we go!

After a week of struggle with UPS and the delivery, it finally arrived. Opening the box was an adventure. This bad boy is huge! The base is enormous. The contents include: owner’s manual, quick start guide to ‘slim down’, and a recipe book.

If it can make a smoothie, fine and delicate it’s a winner for me! Let’s go! It has a powerful motor housed in the base. It's as loud as a Mack Truck, but it's a beast. I love it so far. I will post more recipes as I continue to learn more about my latest product purchase.

Berry Blast Smoothie

8-10 oz almond milk

2 T Vega One All-in-One Nutrition Shake

2 T ground oats

½ c mixed berries (strawberries/blueberries)

½ c frozen banana

½ t vanilla extract

***

 Green Blast Smoothie

½ banana

½ pear

2 T ground oats
2 T Vega One All-in-One Nutrition Shake

1-2 celery stalks

¼ t ground cloves

8-10 oz almond milk

1 bunch of greens (kale or spinach)

meal replacement

A year past maintenance and folks are likely wondering why am I talking about meal replacement. It is simple. I get a little bored with my snack options. I am a lover of desserts, but would rather have a healthier alternative. I need to infuse more fruits, berries mostly, into my daily nutrition.

A few years ago I discontinued use of meal replacements. The ones I did stock reached expiration. However since, I occasionally picked up a packet here and there, but nothing major. I was always a fan of Spirutein and Hemp Pro. 

Going forward, I paid a visit to my favorite vitamin supplement site, and discovered a special for the new year on meal replacement/fitness powders. I found my old trusted Hemp Pro at a fabulous price. I also spun my wheels a bit looking for an additional plain and chocolate variety. The plain is a base that can be flavored to my taste. You can never go wrong with chocolate. The brand of choice is VEGA. It is plant-based. I have tried the plain with strawberries, blueberries, banana, and a teaspoon of vanilla flavoring. Delicious. 

I will try the chocolate. I have great expectations for it, like adding peanut butter, banana, and perhaps a couple of Tablespoons of oat powder. The serving size for VEGA is a huge scoop measuring approximately to 4 Tablespoons. That is a little aggressive for me to start. Two tablespoons is more my frequency. 

Many independent contractors approached me to try their meal replacements. I am not a fan of a lot of protein without a fiber content. Plus the price point must be friendly. I am very much aware that many of these companies are mostly multi-level marketing businesses, driven for-profit and prize. I am not here for that.

protein yogurt fruit bars

*This recipe is designed for the 6 count Tupperware Mold or equivalent
1 cup of frozen fruit or berries
1/2 cup banana
1/2 cup of Plain Yogurt
3/4 cup of Soy Milk
3 pkgs sweetner (depending how sweet you like it)
1 T of Lemon Juice

1) Add all ingredients in a food processor or blender and blend until smooth.
2) Pour into popsicle molds and freeze for about 4 to 6 hours or until set.
3) If you find them difficult to remove from the mold, dip the bottom of the popsicle mold in warm water for about 5 seconds and they should come out nice and easy.