|2||(8 oz) packages 1/3 less fat cream cheese|
|1 cup||Low fat cottage cheese|
|3/4 cup||Egg beaters (or 1 egg and 4 egg whites)|
|1/2 cup + 2 tbs||Baking stevia OR 1 1/4 cup sweetener of choice that measures like sugar 1|
|1 tsp||Vanilla extract|
|1/2 tsp||Pumpkin pie spice (more or less to taste)|
|2 cups||Gingersnap cookies (2 cups after grinding)|
|2 tbs||Baking stevia OR 1/4 cup sweetener of choice that measures like sugar 2|
Here’s the Dish
I have been making a pumpkin cheesecake every Thanksgiving for years…However, this year I wanted to do a ’spin’ on a traditional pumpkin cheesecake, so I decided to make to do a layered cheesecake! Not only does this make for an impressive presentation, but it gives you the ‘best’ of both worlds, a mix between a cheesecake and a pumpkin pie!?! Yes please!
I don’t know about you, but the texture of a cheesecake is just as important to me as the flavor. I can honestly say that this is one of the most creamy and decadent cheesecakes I’ve ever had. It’s so rich in fact, that no one will ever guess that it’s half the calories of an average slice of cheesecake!
THE ESTIMATED TOTAL TIME TO MAKE THIS RECIPE IS 4 HOURS OR OVERNIGHT.
Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray. To make the crust, place cookies, and sweetener into a food processor, and pulse until cookies are broken down into a very fine crumb. Pour into a large bowl, and mix in melted butter, stirring with hands to combine, (should resemble texture of slightly wet sand). Press crust down into prepared springform pan. Bake in preheated oven for 10 minutes and remove from oven. Turn oven down to 325 degrees.
Meanwhile, to make the filling, place the first five ingredients into a blender, (the cream cheese, cottage cheese, eggs, sweetener, and vanilla extract). Blend until the mixture is smooth.
Pour a little more than half of the filling over the gingerbread crust. Pour the remaining cheesecake filling into a bowl, and mix in the pumpkin puree and spices. Carefully pour the pumpkin cheesecake filling over the first cheesecake filling layer. (I used a spatula to gently smooth out the filling out once I poured it over the first layer).
Bake cheesecake in preheated oven for 45-50 minutes. (Note: The center will almost be set, but it will appear a bit ‘jiggly’…Don’t worry, it will continue to set up in the fridge!) Allow cheesecake to cool at room temperature, then refrigerate for 4 hours, or overnight. Serve with whipped topping if desired! Enjoy!
1 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 11-16, or adjust according to taste.
2 I used NuNaturals More Fiber Stevia Baking Blend. If using packets of stevia, I recommend using about 3-4, or adjust according to taste.
3 I measured them out before crushing, so I overfilled the measuring cup a bit to make up for the gaps between the cookies
|185||Calories Per Serving|
*Weight Watchers Points per serving
I recently came across Jamie Eason’s recipe of Turkey Meatloaf and I decided to try them out! They are so YUMMY, quick and easy to make – plus my kids love them (we all want our kids to LIKE healthy foods, right?!) You can make them at the beginning of the week, they are great to just grab and go if you are in a rush – PLUS I recently took one and crumbled it on top of my salad and made a wrap with it!
2 lbs ground turkey or ground chicken breast
3 egg whites
1 cup of quick cooking oats (or Gluten Free oats)
1/2 tsp ground cumin
1/2 tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
2 tsp chipotle pepper spice (we could only find this at Whole Foods)
2 tbsp garlic powder (2 cloves, minced)
2 celery stalks, finely chopped (approx 1 cup)
1 small onion, finely chopped (approx 1 cup)
1. Preheat oven to 375 degrees.
2. Line baking sheet with foil or spray muffin pan with Canola Oil or Olive Oil.
3. Mix all the ingredients together in a large bowl.
4. Roll the mixture into balls & place on your baking sheet or in your muffin tin.
5. Bake for 40 minutes (This may vary depending on your oven).
Makes 12 muffins
Men: 4 muffins
Women: 2 muffins
Tip: Watch Jamie make these muffins in the video here. She gives a lot of good tips!
Who loves to eat cake batter, cookie batter, brownie batter before you bake it? ME! Both my hands are raised LOL. I recently ran across a blog and it was a lady who found a way to make cookie dough without the guilt!
Last night I made these cookie dough bites and they were gone in 5 hours – my family devoured them (I might have had 3 or 4 of them too hehe). Needless to say, they might be a healthy version of eating cookie dough, but I can see myself munching on these way too much, so I will only be able to make them for special occasions!
- 2/3 cup raw almonds
- 2/3 cup raw walnuts
- 2/3 cup raw oat flakes or Gluten Free oats (see note below)
- 1/4 tsp ground cinnamon
- 1/8 tsp sea salt
- 1/4 cup raw agave nectar
- 2 tsp pure vanilla extract
- 3 tbsp cacao nibs or dark chocolate chips
- In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
- Add the agave nectar and vanilla and process to combine.
- Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
- Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.
Raw oat flakes can be substituted for regular rolled oats (or certified gluten-free oats, if necessary), but if you want this treat to be truly raw, look for raw oat flakes, which haven’t been steamed or toasted during processing.
I haven’t posted lately about my thyroid issues just because I haven’t been too clear what is going on – but this past week I had a few doctors appointments, some that went really well and some that went not so well – but regardless I am alive and breathing!
As you may know, or not, I was diagnosed with several things about 6 months ago – it was all so much to take in at one time, but it answered many questions I was having about my health, my day to day schedule and just the way I felt. Thank goodness we found out that one of my issues was that my Thyroid levels were extremely low and was able to get a grasp on it. At first I was put on a low dose of Synthroid and every 2 months I have had to have my dosage upped because I just wasn’t stabling out, but not only that I have several polyps on my thyroid.
This past week I had another ultrasound on my thyroid and unfortunately one of my polyps or cysts grew by the slightest amount and it looked like I had 1 more show up – my endocrinologist didn’t seem too concerned, but I will have another u/s in 2 months and see where we are at. He also took me off of Synthroid and put me on 2 different types of Thyroid medicine – one for my T3 and one for T4. My thyroid levels just keep getting worse. The new meds are called Cytomel and Tirosint and I must take them twice a day everyday. I have a new schedule of waking up a 6am and taking 2 pills and then repeating the process at 2pm and not eating within 1 hour of taking them. I eat every 2 hours basically, so now I have to carefully plan my meals every single day to make sure I keep my metabolism going and not skipping any meals!
I was telling my doctor that I was concerned because workouts I would do 9 months ago I would burn 1000 calories in an hour and now I can do that same exact workout and maybe burn 600 in an hour – its concerning and I have noticed myself gain a little weight off and on – but my eating habits were basically the same. He assured me its because my thyroid levels are so unstable, going up and down that my metabolism is definitely not where it should be for someone as active as I am – he told me to wait about 2-3 weeks and with this new schedule of taking my meds and on a better eating schedule I will start seeing a significant difference in my mood, energy and metabolism – THANK GOODNESS!!! I should also not be so “foggy headed” (I forget everything) and tired (by 3pm I am ready for a nap). I am also getting my iron checked again in August because the levels are dropping off again – but I was told it would happen and I would most likely need infusions twice a year.
This whole experience has been a process! Celiac’s Disease, Hypothyroidism and Anemia to the point of infusions have been a lot to take in – I guess because it all happened within a 3-4 week time frame! BUT, I am so thankful for my doctors, they definitely are taking care of me and even make house calls to see how I am feeling!
I am still taking care of myself and NOT drowning in this – I have kept my chin held high, even though there were times I wanted to cry and wollow. I know how far I have come in the past 2.5 years – I have lost over 50 pounds and kept it off, I have improved myself in every way possible and thankful for those that have supported me. The thyroid disease has made it more difficult to lose the weight and even keep it off, but guess what – it’s been a life decision to make my health a priority – not just to “be skinny” but to be healthy and be a GREAT example to my kids. I love going to restaurants and my kids asking for Gluten Free or broccoli instead of fries – makes my heart happy!
If you are reading this and have a possible thyroid issue and just need support and encouragement, please reach out to me and I will more than happy be an “ear” for you! firstname.lastname@example.org
Gluten Free Crockpot Chicken Enchilada Soup
from: The Dainty Chef
YES!!! I found a way to make Gluten Free No Bake Shakeology Balls!!! These taste just like chocolate peanut butter balls, but WAYYY more healthy and WAYYY less calories!! Usually, I would make them with regular instant oatmeal, but I ordered a variety pack of GF oats and these are the best tasting balls around – no pun intended lol…
These ROCK!! Perfect for a little healthy dessert or a quick pre-workout snack!
1 cup Quick Oats (or 2.5 pkgs instant oatmeal. Gluten Freeda Apple Cinnamon w/ Flax is awesome)
1 cup Chocolate PB2 powder (www.Netrition.com)
1/2 cup Natural Peanut Butter
1/2 cup Unsweetened Apple Sauce
1 Scoop or package of Chocolate Shakeology (Order from your coach. Or www.TurboKrys.com)
6 packets Stevia or Truvia (or use agave or honey to sweeten) *I personally just use honey*
If too crumbly, add more apple sauce.
The following are estimates because nutrition depends on the size & the exact ingredients you use:
- 80 calories per ball
- 7-8g protein
Makes 15-20 balls
Wash hands & remove jewelry. Mix all ingredients into large bowl. Spoon out a golf-ball size amount and shape into balls or whatever shape you like. Put into freezer (best when they’ve been in freezer for about 2hrs). Ready to eat straight from the freezer (may take 1-2 minutes to thaw enough to eat).
1/3/2012 – Was my 3rd appointment to find out my most recent blood results, ultrasound and meet with the Endocrinologist to discuss my next steps and start my medicine…I had some good news and not so good news, but this time I didn’t break down crying, I have embraced my fear of this and have accepted it…I know it will be hard and a long journey – but just like anything, its my new way of life and I am ok with that!
My TSH, T3 and T4 levels actually came back worse/higher than they thought originally and my iron levels and insulin were flagged for being WAYYY too low…Also, my ultrasound came back with 4-5 cysts all over my thyroid, but mainly on the left side. Dr. Ozur wasn’t too concerned with the cysts just yet because he said they were completely benign from what he could tell, but in 2 months I will do another u/s and check to see if there are more or if they have grown and if so just have them cut out! My testing also came back that I have gluten allergies that I was unaware about…which is so crazy to me, but he said its affecting my thyroid and I need to start transitioning my diet to gluten-free. I am nervous and excited about it – I mean eating gluten free is more healthy for you and I dont eat too much gluten anyway, but I have to admit I will miss certain foods. Luckily Amazon.com has some AWESOME GF options bc my little bitty town has nothing!!!
Since my insulin and iron levels are so low I was immediately sent over to Texas Oncology to see a Hematologist/Oncologist. He looked at my blood work results and I have an appointment on January 16th to find out whats going on. Apparently they think its a deeper issue than just hypothyroid and Hashimoto’s. I was talking to my doctor and he warned me since my Ferretin (sp?) is at a 3 that I will have a high probability of doing IV Iron Infusions. I didn’t ask questions about that, bc as soon as he said IV I kinda blanked everything else out lol…every time I have an IV put in, I have my veins busted, it never fails! But, I am pretty sure thats where they take your blood out, mix it with iron and then put the blood back in…SCARY!!!
I officially started my Synthroid this morning, I am sooo excited to have a thyroid replacement hormone starting – I should start seeing noticeable changes within the next 2-3 weeks YAY! But, I was warned we will probably be adjusting the dosage as needed over the next year…
So, there is my update! I suggest anyone who is having weird hormonal changes like I have had to go get some blood work done, just to double check to make sure you are healthy. I *thought* I was perfectly fine, just having some weird symptoms, but I found out otherwise and now I am having all kinds of issues…Yes, I take great care of myself, but that doesnt mean everything is A-OK! A lot of my problems are hereditary and can be controlled with proper care, but if you are never sure of your body – listen to it and get a quick check-up!