Ah, cheesecake. I’ve already admitted that I consider it to be the ultimate indulgence. If I’ve committed to having dessert, a sinfully rich, not-too-sweet New York Cheesecake with raspberry topping is just something I can’t pass up. The magenta-hued berries offer the perfect pairing for this delightful dish. Their tart flavour beautifully balances the mellow creaminess of the cheesecake and their vibrant colour offers a visually arresting contrast against the warm white base. Divine decadence! And I still enjoy (and advocate for) having a full-fat, authentic slice of cheesecake heaven from time to time (ALL things in moderation). But what if I told you that I had a healthy cheesecake recipe? One that was gluten-free, low in fat, high in protein, free of added sugar but still full of rich, creamy cheesecake texture and flavour? You might jump for joy; you might weep with happiness. You might even double over in laughing disbelief. But, if you love cheesecake as much as I do, once you picked yourself up, any chance of a healthy version would have you:
I don’t think my undying love for overnight oatmeal can be questioned (I’ve literally lost count of the number of flavour variations in my Breakfasts section). But just in case I haven’t yet won YOU over with this nutritious and delicious option, I will keep providing new and exciting (!) concoctions until I find the combination that floats YOUR boat. In that spirit, I humbly submit for your consideration: Raspberry Cheesecake Overnight Oatmeal (and yes, I admit that this particular inspiration hit me right in the middle of writing my post for Healthy Raspberry Swirl Cheesecake – another candidate for breakfast, as far as I’m concerned). Like all of my other (many) options, it’s gluten-free, high in protein and is a quick and easy breakfast option. Oh, and it’s delicious! Did I mention delicious?
Oh, Fluff! That thick, sticky-sweet, syrupy, fluffy, foamy marshmallow-y gooey goodness. Is it a topping? Is it a spread? Is it even a food? Whatever it is, it sure is delicious (or at least it was – it might be a sad side effect of being an adult that I can’t recall the last time I had a nice blob of Fluff to cram in my craw). But taste aside, I think we can agree that it is NOT a pinnacle of nutrition. Well, let me pioneer a high-protein, refined sugar-free recipe that brings you the same satisfying “squish” of Fluff, paired with its classic companions peanut butter (hello, Fluffer-nutter!) and banana!
Pumpkin. Protein. Hmmm…where have we heard THAT pairing before? I just can’t help myself. Pumpkin pie is in my top
threefive favourite pies of all time (along with Apple, Blueberry, Strawberry-Rhubarb and Pecan Pie). To me, pumpkin pie is a real standout because its flavour and texture are so rich and creamy without actually needing to be rich in fat and calories. The beautiful burnt orange colour of ripe pumpkin is so alluring and any time something with cinnamon is baking in the oven, everyone is drawn to the kitchen. This easy, healthy, high-protein recipe is a surefire way for even the most hardcore gym buffs to have their cakepie and eat it, too.
So, I definitely like pumpkin. And I definitely like making high-protein recipes (don’t ask me how much I spend on protein powders – it’s almost embarrassing, really). Now, does it come as a surprise that I LOVE cheesecake? (I mean c’mon, who doesn’t love cheesecake? Really? Are you sure?). There’s just something about that rich, creamy, not-too-sweet dessert that just makes me weak in the knees. But, alas, too many cheesecakes will not only make me weak in the knees, but also soft and pudgy in various areas that I work hard to keep a little bit firmer. The natural solution is a high-protein, low-fat version of cheesecake that keeps the great texture and flavour that I love, but loses some of the calories, fat and refined sugar. Welcome to the wonderful world of Pumpkin Cheesecake Chia Pudding – I promise it’s another easy, healthy recipe you can whip up in minutes.
“Necessity is the mother of all invention” (or in this case, creation). “Desperate times call for desperate measures.” Either or both of those oft-cited quotes could describe what drove me to try my hand at making my own cottage cheese at home (more on that later). Since you can’t buy cottage cheese at any of the grocery stores in Korea (I’ve only ever seen it for sale once, online and it was ~$15 USD for a regular small tub – no thanks!) I found a great recipe from Alton Brown of The Food Network for Quick Cottage Cheese. Once I realized how easy it is to make low-fat, high-protein cottage cheese at home with a few simple ingredients, I had to share it with you. This obviously is NOT my recipe, but I think it’s a handy “How-To” to include in case you encounter a recipe calling for cottage cheese and you just don’t have any on hand.
Ah, guacamole. If I’m eating guacamole, I’m eating some version of Mexican food or Tex-Mex and that means I am a happy girl. Sadly, South Korea is a little bit lacking in the Mexican food department (I know, I know – you don’t come to Korea for the Mexican food), although I hear that there are a few notable exceptions for Mexican food restaurants in the foodie districts in Seoul. At least avocados are readily available at my local Costco. So, I decided to make my own guacamole at home. When I realized how easily you can make this healthy dip with only a handful of ingredients, I just had to share this recipe with you!
Oh peaches, how do I love thee? Let me count the ways…first there was just the perfectly fresh, ripe fruit with its fuzzy skin, tempting me from the produce bin. Then there was my summery sweet cool treat Simple Peach Protein Soft Serve. And NOW, with my love of overnight oatmeal and high-protein meal ideas how could I NOT make this easy, healthy recipe for Perfectly Peachy Overnight Oatmeal? Of course – there was no way I could not make it (enough double negatives for you?). Grammar and recipe to follow!
I LOVE oatmeal – especially Overnight Oatmeal, as evidenced by all of the delicious flavour combinations of my go-to breakfast. And I LOVE pumpkin pie. So, taking a page out of my Cinnamon Apple Pie Overnight Oatmeal, I made Pumpkin Pie Overnight Oatmeal. And just like all of my other overnight oatmeal, it’s also high in protein (and flavour) and in this case also low in fat. Here’s yet another way to “eat dessert first.”
I’m always impressed by a bowl of warm and creamy roasted squash soup. This soup is no different: the rich, earthy, subtly sweet flavour of the roasted squash is enhanced by a just-right blend of spices. Adding apple adds an unexpected yet complementary flavour and touch of sweetness to the dish. No matter what time of year you make it, the taste will make you think of fall with its brilliant-hued leaves and crisp weather. Savouring a bowl of this soup is just like snuggling into your favourite cozy knitted sweater.
Not only am I impressed by this kind of soup, I’ve also been intimidated by the idea of preparing such a soup. Not anymore! I promise that this recipe will show you how easily you can prepare this sophisticated yet comforting dish.