(High-Protein) Power Pumpkin Pie (Gluten-free, Refined sugar-free)

Power Pumpkin Pie (High-Protein)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.

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(High-Protein) Pumpkin Cheesecake Chia Pudding (Gluten-free, Grain-free, Refined sugar-free)

Pumpkin Cheesecake Chia Pudding (High-Protein)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.

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How-To: Make Cottage Cheese at Home

Quick Cottage Cheese with Blueberries“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.

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