Protein Cheesecake by Katie

Protein Cheesecake by Katie 

This recipe is SO GOOD!!! 

Ingredients: 

Two scoops of protein powder (I used Cellucor cookies and cream)

 two eggs

 two egg whites

 1.5 cups greek yogurt (I like Chobani 0 fat)

 1.5 cups stevia in the raw

 1 tsp natural vanilla extract

 2 8 oz packs of fat free cream cheese

 I topped mine with 1 tbsp of melted jiff whips maple peanut butter 

Directions:

Pre heat oven to 250 and grease your cake pan (I like using natural coconut oil or grape-seed oil cooking spray). 

Mix your ingredients well with a mixer if you have one (cream cheese is hard to mix in). 

Next pour mix into cake pan and bake for 30 minutes. After that raise the temp to 300 and cook for another 45 minutes.

Top with whatever your heart desires!  

Then let cool and place in the fridge for a few hours. 

That's all!!

This is one of my favorite recipes and it's perfect for the holidays! 

I hope you enjoy it as much as I do! 

XoXo 

Katie 

Dairy-Free Cream of Mushroom Soup by Ashley

Creamless Cream Of Mushroom 

This recipe is a spoon-licker.  It's so delicious and perfect for cooler weather.

I also love this recipe because..

1. It's easy to make

2. It's exceptionally healthy 

3. It's light 

4. You can make a big batch and store it for the week 

Ingredients: 

1.5 lbs of mushrooms 

1 onion 

1 tbs of minced garlic 

1 1/2 cup of coconut milk 

3 cups of vegetable broth 

2 tbs of arrowroot starch or coconut flour

salt 

pepper 

Directions: 

Don't waste too much time cutting everything up. We eventually place everything in a blender.

 Pour vegetable broth in a cooking pan over medium heat. 
Chop up the onion and place it in a pan over medium heat, along with the garlic, and mushrooms.  

Cook for about 20 minutes. 

Once cooked, place in blender and puree. 

Once you have your desired texture, place blender to the side. 

Heat up coconut milk in a cooking pan until it starts to boil, then slowly add in puree from blender.

Continue to stir over medium heat. 

whisk in the arrowroot  starch or coconut flour until there are no clumps.

Continue to stir until the soup thickens. 

 Pour and Serve! 

XoXo 

Ashley  

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