SUGAR FREE CHEESECAKE
450 grams of light cream cheese
1/2 cup of splenda or stevia
1 tsp of vanilla
2 cups of light sour cream
1 cup of graham wafer crumbs
1/4 cup of spenda or stevia
1/3 cup of melted coconut oil
Cook at 350 until small cracks start to form on top of cake.
Remove and let cool
** Can make one big cheesecake or several mini cheese cakes. (use aluminum muffin liner and place in muffin tin)
2 egg whites (or egg substitute),
2/3cup (88g) of protein powder (Flavor of choice)
About 1/2 cup (66g) of water (add quantity for wanted consistency)
1 tbs of oil (coconut or olive)
1/4 to 1/2 tsp of baking soda, or baking powder,
1/4 tsp salt if desired or salt substitute.
** Can also add greek yogourt, low fat cottage cheese, berries or some oatmeal as desired for different texture and taste. Enjoy!!!
** Can use Sugar Free/Carb Free Maple Syrup by Walden Farms
1- 1 cup of Brussel Sprouts
2- 2 Garlic cloves
3- 3 tbsp of lemon juice + 1 lemon
4- 2 Scallions
5- 2 tsp of sea salt
6- 2 tsp of pepper
7- 1 tsp of coconut oil
1- Preheat Oven to 400 degrees
2- Wash & trim brussel sprouts. Remove outer leaves and cut lenght wise through the core
3- Heat coconut oil & lemon juice and place sprouts in skillet flat side down
4- Add garlic + scallions
5- Cook at low-medium heat
6- Once sprouts have softened, place in a pan
7- Add sea salt + pepper
8- Roast in oven for 10 minutes or until golden. Flip sprouts and re-roast for another 10 minutes.
Top with a sprinkle of sea salt and place fresh lemons on the side.
1 cup of brussel sprouts:
Calories= 65 ( + 117 calories if use 1 tbsp of oil)
Dietary Fiber: 3.80 g (10% of RDA)
Carbs: 12.9 g
Fat: 13.6 g
*** If you are watching your fat intake, you can omit the coconut oil and simply use lemon juice.
(However, coconut oil is more readily metabolized than other oils.)