Going out

It is really hard to go out and find places where we can eat healthy and that is delicious, and even harder when you need to find a quick place to eat =/

So below are a few suggestions that we love to eat.

This is a turkey sandwich with bacon, avocado and tomato. I asked to bring the sandwich without a bun and they brought it wrapped in a lettuce. What really makes it good and worthy of ordering at a restaurant is the protein; bacon and turkey. It is a must that they are good, if they are then the dish is very good and I actually got full and barely finished it. Go ahead and try it at a restaurant or it at home, it is very easy to make.

 Oscar ordered a burger without a bun, and we loved it! (when we go out to eat we share food)
Again, the meat makes the dish, we ordered it with a house salad, and you can see his face, he is very happy with the option. The burger ordered is from kobe beef.

I also love ordering seafood. This dish has mahi mahi and srimp accompanied with asparagus with a tomato sauce. This dish is from Cheesecake factory and it is in their Skinnylicious menu "Mahi Mahi and Shrimp Veracruz"
we both have tried it; it is cooked perfectly, their sauce is really soft and has a unique taste and their vegetable is also nice and tender.

Cheesecake time!

For the past three weeks we have made a cheesecake every week, it is nice to have a sweet treat waiting for you after work. It is pretty easy to make but it just takes long. We like to make it on a Sunday night so it is ready to be eaten the next day and can be eaten during the week. We made three types: pumpkin, key lime, and Lucuma. These cheesecakes are low carb, gluten free, and lower calories than the regular cheesecake bought in a restaurant or bakery. 

We took the recipe from www.intoxicatedonlife.com

Ingredients:

For the crust: 

1 cup almond flour

4 tbsp coconut flour

3 tbsp flaxseed meal

1/4 xylitol we used 2 tbsp Stevia Baking Blend

1/2 cup butter

For the cheesecake:

2 1/2 pounds of cream cheese

1/8 tsp salt

1 1/4 cup xylitol or 1/2 cup and 2 tbsp SBK

1/2 tsp stevia powder

1/3 cup sour cream

2 tsp lemon juice

2 tsp vanilla

2 large egg yolks

6 eggs

Method:

Cut cream cheese into 1 inch chunks and let it stand at room temp for 45 minutes

Mix all crust ingredients into a 10 inch springform pan 

Preheat oven to 500 degrees

For the next steps we put it on a mixer on #4 on the KitchenAid. After every step stop mixing

and scrape the bottom, just do a minute for each step. Do not over mix.

Start mixing the cream cheese

Add salt and xylitol or SBK, one half and then another half

Add sour cream, lemon juice and vanilla

For pumpkin cheesecake: we used 1 1/4 cans

For key lime, we squeezed 10 limes

For Lucuma we unfroze 1 1/4 bags

Add egg yolks

Add two eggs

Add two more eggs

Add last two eggs

Pour into springform pan and bake for 10 minutes

Reduce oven to 200 degrees and bake for 1 1/2 hours

After you remove the cheesecake run a knife between the cake and the pan

Cool countertop for 3 hours

Wrap tightly with clear plastic and refrigerate overnight.

This crust is really good, we really like this over the regular crust.

I like to put the cheesecake on top of a tray with water

Pumpkin cheesecake

Key lime cheesecake

Lucuma cheesecake

Gluten Free Breakfast Recipe

Blueberry Coffee Cake

Source: Elana Amsterdam, Paleo Cooking Book

Serves: 8

Cake: 

2 cups blanched almond flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

4 large eggs

1/4 Spectrum all- vegetable (I didn't have it so I used 1/4 cup melted butter)

1/4 cup coconut sugar

1 tbsp vanilla extract

1/2 cup frozen blueberries

Optional: 1/4 cup unsweetened almond milk (my tip)

Combine a bowl the dry ingredients, and in another bowl the wet ingredients (whisk the eggs first).

Then add the wet ingredients to the dry until combined smoothly.

I added 1/4 cup of unsweetened almond milk, so that the batter can be smoother.

Then add the frozen blueberries and stir well into the batter.

Topping

1/4 cup Stepctrum all-vegetable shortening

1/4 cup coconut sugar

1/2 blanched almond flour

1 tbsp ground cinamon 

I used the 1/4 cup melted butter instead of shortening.

Add the batter to the cake pan and add the topping over the cake batter. Put in the oven

350 degrees for 30 to 40 minutes.

I love the recipe, the only thing is that it is about 350 calories per piece.

Watch out you don't over it!

Dessert: Chocolate Zucchini Bunt Cake

I saw this recipe online, it looked very good so I had to try it because when I am in the mood for sweets I have to make something happen lol. So I used the ingredients I had in my pantry already.

2 cups of finely grated zucchini 

After grating the zucchini add salt, place on sieve, mix both and let the water drain for about 

an hour. After the hour, squeeze as much water left as possible and put aside.

In a medium bowl mix all the dry ingredients: 2 cups of almond flour, 1/2 cup of cocoa powder,

1/3 cup of soy flour, 1/3 cup of unflavored whey protein powder, 1 tbsp baking powder, 1 1/2 tsp 

of cinnamon, 1/2 xanthan gum.

Beat 1/2 cup of butter with 2/3 cup of Truvia Baking Blend, until it is smoothly combined.

Then beat in 4 eggs, zucchini, and 1tsp vanilla extract.

Then add half of the dry ingredients, add 1/3 cup almond milk, and then add the rest of dry

Ingredients. Beat all together until well combined.

Spread batter into pan and put in 325 degrees oven for 45 minutes. 

Then make the glaze, melt one stick of butter, 2 oz of chocolate, 3 tsp truvia baking blend,

And 1/4 cup of cocoa powder.

Pour glaze on top of chocolate and spread evenly.

Time to eat!

This recipe was by blog, "All Day I Dream About Food" for the exact recipe check it out :)

Flaxseed pancakes

Saturday morning breakfast:

1 cup of golden flaxseed

3 tsp Truvia baking blend 

1 tbsp coconut flour

1 tsp baking powder

1/2 tsp ground cinnamon

Pinch salt

4 eggs

1/4 cup coconut oil

1/2 almond milk

Whisk together all dry ingredients and then add each wet ingredient and mix well. Use a 1/4 cup of batter for each pancake. It makes 8 pancakes. 

We topped it off with Sugar Free Apricot Jelly, and whip cream :)