Independence Day Protein Cheesecake

Healthy food comes with a stigma – people automatically think it tastes like dirt but that is so not that case with this cheesecake. Whenever I’m asked to bring a dessert for a fun gathering amongst friends & family, I make sure to disguise how healthy it is until AFTER everyone has had a bite, or two for this exact reason.

4thofjuly

Summoning the God of Sun, Ra

This cheesecake recipe is satisfying and perfect if you’re on a high protein, low fat diet or if you want to maintain a healthy diet regardless of it being a holiday weekend.

Bring it to your friends and families 4th of July celebration this weekend – you should probably make two…I guarantee people will want seconds!

Strawberry Cheesecake

 

Ingredients 

  • 2 scoops vanilla protein
  • 2 eggs
  • 12 oz fat free cream cheese
  • 2 containers of fat free strawberry greek yogurt
  • 3 tablespoons of sugar free jelly with fiber
  • 250g strawberry
  • 2 tablespoon lemon juice
  • 1/4 cup sweetener

Directions

Mix everything in a food processor or a Vitamix

  • bake at 325 for 30 min
  • drop to 200 for an hour
  • refrigerate for 4+ hours

What’s your favorite 4th of July dessert? Tell me below in the comments :) Have a safe and fun Independence Day!

4thofjuly

 

Red Velvet Protein Cupcake

 

Hello, my name is Vanessa and I am a recovering sugar addict.

Sugar makes me do crazy things. I once begged a stranger at a concession stand for the last box of  Starburst Reds. Don’t judge me, you would have done the same! The man called me a joke and walked away but guess who had a box of Starburst Reds in her hands? ME!

Red Velvet Protein Cupcake

Once okay maybe twice, I’ve woken up with empty candy wrappers beside my pillow. Oh and then there was this one time in college when I fell asleep sitting up on a couch with a bowl of ice cream nestled on my lap. I protect the things I love.

Red Velvet Protein Cupcake

Sugar, it’s a hell of a drug! Studies have proven that sugar is more addictive than cocaine, so if you’re reading this and judging…ask yourself, what would YOU do for a Klondike Bar? Or a cup of coffee on a Monday morning after a 2.5 hours commute!?

Red Velvet Protein Cupcake

Though I have lowered my daily sugar intake over the last year, the cravings have not subsided. Solution? Make a 90 Second Red Velvet Protein Cupcake. MTS Red Velvet Protein Powder is responsible for the cupcakes delicious bakery taste and vibrant red color. Enjoy it as a meal replacement, a snack, breakfast, or dessert!

Guys, run to your kitchen, make this cupcake, comment and share your opinion below, then repeat tomorrow…this cupcake is heavenly and look below at how healthy it is!

Ingredients

  • MTS Red Velvet Protein Powder, 1 scoop
  • Buckwheat Pancake Mix, 1 serving
  • Water, 5 tablespoons (add more water if batter is too thick)

Topping

  • Fage Fat Free Yogurt, 1 tablespoon
  • Unsweetened Cocoa Powder, 1 teaspoon

Directions

  1. Spray a microwave safe mug or ramekin with fat free, non-stick cooking spray
  2. Combine ingredients in a small bowl and mix well
  3. Pour batter into a mug or ramekin and microwave for 90 seconds (monitor your cupcake to avoid batter overflow)
  4. Allow it to cool down for 5 minutes then, using a butter knife, carefully remove cupcake then plate
  5. Eat it as is or get crazy and top it with yogurt!

Nutritional Facts (w/o Greek yogurt and unsweetened cocoa)

  • 303 calories
  • 31g protein
  • 5g fat
  • 6g fiber
  • 3g sugar
  • 36g carbs

Red Velvet Protein Cupcake

 

Quinoa Stuffed Portobello Mushrooms

 

Quinoa has been trending for awhile but like with most things, I am late to the party. Last month I made quinoa for the first time and blah! it had no taste.  So I decided to change that. I cooked the quinoa according to the directions on the package and added Herbs de Provence, pepper, and kosher salt. A few spices kicked my quinoa up a notch.

To make a complete meal, I stuffed quinoa in a mushroom cap, topped them with Gruyere cheese and baked the mushroom caps in the oven for 20 minutes. Ah-mazing.

This recipe would be perfect as a Thanksgiving side. (How the h-e- double hockey sticks is it almost Thanksgiving!?) This recipe is vegetarian which will please Cousin Shirley. It requires very little hands-on work which is great because it’s Thanksgiving and you have plenty to do. You need to set the table, perhaps wrangle children, and most importantly you have a bottle of wine to drink before crazy Aunt Gertrude arrives. You know she’s going to call you by your sister’s name…just keep drinking…and eating!

Bottoms up!

Quinoa Stuffed Portobello Mushrooms

Quinoa Stuffed Mushrooms

Ingredients

  • 2 portobello mushroom caps
  • 1 cup pearl quinoa
  • 1 tablespoon Herbs de Provence
  • Gruyère cheese (you decide the amount)
  • a dash of kosher salt
  • a dash of black pepper
  • olive oil

 

Directions

  1. Cook quinoa according to the directions on the box. Add the herbs, salt and pepper to the water
  2. Preheat oven to 400 degrees
  3. Wipe mushrooms with a damp paper towel and place them on a greased baking sheet
  4. Stuff mushrooms with cooked quinoa and top with cheese
  5. Cook for 20 minutes

Enjoywamc

 

 

 

 

 

 

 

 

Bacon and Green Bean Salad

I’m excited to share my Bacon and Green Bean Salad  recipe with you! You really don’t need a measuring cup for this recipe- just use your senses and get crazy. My favorite part of this recipe is crunching the bacon in between my hands…I’m a sucker for bacon but it’s time to say goodbye to pork. *Que the violins*

I’ll be enjoying my bacon and green bean salad sans bacon. I know-SHOCKER but I recently joined a gym and my new trainer, Katie Boyd, banned me from eating pork. Pridefully, I told her about my mass consumption of cured meats…especially parma proscuttio.

I decided to share my sick habit-I eat about a 1/4 lb to 1/2lb of parma prosciutto a week. Katie nearly gagged. “Pork is the the closest thing to human flesh! NO MORE VANESSA.” Whaaa!

Katie is a rock star and let me tell you, she will find out if you cheat on your diet!

baconandgreenbeansalad

Serrano Ham Display at Alimentaria 2014 Barcelona

This recipe is for you, Katie . My thighs and future abs bow down to you.

KatieBoyd

The Infamous Katie Boyd

Processed with Rookie

WAMC fans, please enjoy the crunchy salty goodness that is bacon.

 

Oh and don’t forget to show me some love on YouTube 😉

Bacon and Green Bean Salad

Bacon and Green Bean Salad

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Mango Salsa

For obvious reasons I’ve been feeling down and out but I didn’t think it was fair to make you all wait any longer for a delicious recipe. So, I asked my good friend Rachel, The Late Farmer, to guest post. Rachel and I first met via Twitter and then in person in her home state of Texas this past June for BlogHerFood.

Rachel is as spicy and outstanding as her salsa. Try it, you won’t be disappointed.

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Hey there! When Vanessa asked me to do a guest post for you guys I thought I would turn up the heat a little and make you a real good Texas recipe! I’m absolutely loving summer right now and all the fresh vegetables and fruits it brings! This is the perfect season to make lots of wonderful dishes and it is the perfect time to make salsa! This mango salsa I made is no ordinary salsa, I made it with a special ingredient just for you! You see…down here in the south it is hatch chile season, so I had to add them to this recipe!

Hatch chiles are grown in Hatch Valley, New Mexico and are only available for a couple of months. The hatch chile is best when they are roasted and can be put into a variety of recipes! If you have the chance of coming down south in August or September you must try them, you will love them! They are also available by ordering online and could possibly be located in your local grocery store! By adding the hatch chile to the mango salsa it definitely brings out a special flavoring!

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Mango Salsa

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Oven Baked Bacon

Bacon Strips

Most weekends I wake up with the urge to make an incredible breakfast- fresh squeezed orange juice, sliced berries accompanied with a delicious tartine, and a hot latte served with a side of crispy bacon. Then I remember how much I hate doing dishes. Do you know what happens next?

I remember my recipe for 100% hands-off baked bacon, get my butt out of bed, slip into my fuzzy slippers (thanks Mom!) and into the kitchen. This recipe is done my favorite way, without a measuring cup which is why I love it so…oh and because I love bacon.

bacon strips 2

Seriously, this recipe is fool-proof and if you dislike cleaning up as much as I do, you’ll forget about cooking bacon on the stove. No more splattered grease stains on your shirt, hooray!

With your bacon in the oven, you can focus on making sure your eggs don’t overcook, or turn all your attention to flipping your pancakes at justtt the right time. (I hate when I flip too soon!) Or you can spend time enjoying your morning coffee, chatting with your family, or doing anything besides standing over hot, greasy bacon.

Crispy Bacon

Another reason I love this recipe is because it eliminates the temptation to “test” the bacon as it cooks. Yah, you bacon lovers out there know exactly what I’m talking about. My sister and I like to call those disappearing pieces, “test bacon”, and yes, it’s a real thing.

So, try this recipe and let me know what you think. Will you ever cook bacon on the stove again?

*This post is dedicated to Xenia over at Raised By Culture. Back in June we chatted on Twitter and she disclosed to me that she cooks her bacon in the oven…but she flips it SIX times. Xenia, try this recipe and let me know what you think. No more flipping :)

Bacon

 

PS Is it me or does that last piece of bacon look like my home state of Massachusetts? Mmmm bacon.

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Braised Carrots With Butter

Carottes Braisées au Beurre translates in French to Braised Carrots with Butter.

Seriously, it does. At least that’s what my brain says everytime I make these silky, buttery carrots.

Carrots

When making this recipe, I went the untraditional French way, and added brown sugar and soy sauce. Feel free to omit the latter two ingredients, but keep them if you’d like a sweet & tangy side dish with your next meal.

The great thing about this recipe is that it’s simple, vegetarian, and a huge hit among children! The 4 year old boy I used to nanny would beg for me to make these carrots on a daily basis. Try them out and let me know what you think.

 

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*This post was published on BostonBuzz.tv 

Calamari Salad

I have neglected my blog and feel horrible about it. I hope you guys can forgive me. This spicy calamari salad is one of my favorite summertime recipes.  If the tentacles make you squirm, use them to scare a friend or your kids!

This salad requires very little effort but if you overcook the squid, it will be chewy-very very chewy.

calamarisalad

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Enjoy!