Sunday, March 30, 2014

Mini Chocolate Kahlua Cheesecake



Mini Chocolate Kahlua Cheesecake

Crust:

1/2 C favorite cookies, crushed ( I used chocolate chip)
20 ml melted butter

Filling:
8 oz package light cream cheesecake
20 ml packed brown sugar
1 egg
2 tsp cocoa
scant 1/4 C whipping cream
2.5 oz dark chocolate, broken into pieces
2 Tbsp Kahlua

Garnish:
Whipped Cream
Coffee Beans

1. Preheat oven to 350F. 
2. Grease a 6 inch springform pan. 
3. To prepare crust, melt butter in a small saucepan and stir in the crushed cookies. Press the mixture in the bottom of the prepared pan. 
4. To prepare filling, beat cream cheese, sugar, eggs, cocoa and ginger in a large bowl until smooth. 
5. Bring whipping cream to a boil in a small saucepan, remove from heat, and stir in chocolate until melted. Stir in the Kahlua and blend into the cheese mixture.
6.  Bake for 45 minutes or until set. Cool before removing from pan. 
7. Garnish with fresh whipped cream and coffee beans. 

Nutritional Information per serving without garnish ( 4 servings)
cal 400
fat 20g
  sat fat 12.5g
carbs 52.5g
   fiber 2.5g
   sugar 30g


protein 5g



Thursday, March 27, 2014

Cinnamon Plantain Chips


Cinnamon Plantain Chips
adapted from " Crunchy Cinnamon Plaintain Chips" in The Thrive diet by Brendan Brazier 2007

1 large plantain
1/2 Tbsp coconut oil
1 tsp fresh lemon juice
1/2 tsp cinnamon
1/4 tsp salt

1. Preheat oven to 300 F
2. Oil the baking sheet with a small amount of coconut oil
3. Peel and thinly slice the pantain. Place on the prepared sheet.
4. combine the remainig oil with lemon juice, and rub on each plantain piece with fingers. 
5. Sprinkle with cinnamon and salt. 
6. Bake for 25 minutes

Nutritional Information for 1 serving ( serves 1 ):

cal 355 
fat 14.5 g
   sat fat 13 g
carb 58.7 g
   fiber 4.7 g
   sugar 10.2 g
protein 2.1 g


Wednesday, March 26, 2014

Roasted Red Pepper Pesto


Roasted Red Pepper Pesto
adapted from "sweet pepper hemp pesto" by Brendan Brazier in the Thrive Diet 2007

2 cloves garlic
2 roasted red peppers, seeded
1/2 C fresh basil
1.5 Tbsp Parmesan cheese
1.5 Tbsp sesame seeds
2 Tbsp hemp seeds
2 Tbsp olive oil
salt to taste

1. Combine all ingredients in a blender and process until smooth. 
2. If desired, heat gently in a saucepan. 
3. Use as a pizza sauce, a dipping sauce, a topping for burgers, a pasta sauce or a topping for meat, fish or veggies. 
4. Store left overs in the fridge

Nutritional Information for 1 serving (serves 8):

cal 65
fat 5.6 g
  sat fat 0.9 g
carbs 2 g
  fiber 0.8 g
  sugar 1.7 g
protein 1.8 g