Mini pumpkin no bake cheesecake


Here’s what you need:

8 oz of 1/3 less fat philadelphia cream cheese

1/2 cup pureed pumpkin( canned is fine)

1 tsp vanilla 

1 tsp cinnamon 

1/4 cup of brown sugar, unpacked 

One container of keebler ready crust mini’s


In a large bowl, whip together the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar, whip until fluffy. Spoon evenly into your 6 ready to go keebler graham cracker crusts, cover and refridgerate for a couple hours. Once chilled, I topped mine with non fat whip cream and a sprinkle of cinnamon. If you want to add some additonal protein to this recipe, you could add a scoop of vanilla protein powder when whipping together the other ingredients. 


Serving size:

One mini pie

Macros per serving:

12.5 fat

24.5 carbs

4 protein


If you’re looking for something you can enjoy with your family on the holidays while still staying within your numbers, this is a great option! Its easy to make, easy for transport and eliminates having to weigh and measure your dessert while celebrating the holidays with loved ones. These cheesecakes are rich and tasty and will not disapoint! I hope you enjoy! 


From one pumpkin lover to another, 



Quick and easy cucumber salad

With football season here, we have a lot of football sunday’s spent with friends enjoying the game and company. This refreshing salad is a great option you can make and take with you that is not only macro friendly, but will also be a hit on game day. The receipe below is for one serving to make it easy for those of you tracking macros, if you’re wanting a bigger batch just double or tripple these ingredients.

3 oz. raw cherry tomato’s( I used Glory’s nature sweet)

125 grams of cucumber

1 oz white onion

1/4 TBL of olive oil

1 TBL of apple cider vinegar

Dash of sea salt

Dash of dill seasoning

Peel cucumber and dice in quarters. Slice tomatoes in half and slice up your onion, throw it all in a bowl. Add your vinegar, olive oil and seasonings, and stir altogether, then cover and refridgerate for an hour. I didn’t refridgerate mine the first time I made this because I wanted to eat it for lunch and it was just as tasty but letting it set for an hour does help the flavors set it a little more. Easy as that!

I hope you like it,


Cauliflower rice stuffing

Hope you all had a wonderful Thanksgiving! My family celebrated today and I made this recipe from The Healthy Maven, cauliflower rice stuffing. It.was.bomb. My family is all about the traditional side dishes and they passed up the bread stuffing for this healthier version. I forgot to grab pecans from the store so we went without and I omitted the olive oil, it was still delicious. Try it out, you won’t be disappointed! 


2 medium heads of cauliflower

1 T olive oil

1 large yellow onion, diced

1 garlic clove, minced

4 stalks of celery, sliced thinly

3 cups of mushrooms, sliced

1/2 cup pecans, roughly chopped

2 1/2 tsp dried sage

1 T poultry seasoning

1 tsp red wine vinegar

1 tsp sea salt

1/4 tsp black pepper


-Pulse cauliflower in a food processor until “rice” consistency is reached.-

-Add olive oil to a large skillet over medium-high heat.

-Add onions, garlic and celery and sauté for 5 mins

-Add in cauliflower and cook for about 10 minutes, or until fully cooked.

-Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins)

Top with pecans, spices and vinegar and cook for 1 min.

I made 10 servings and for each serving there is 9C/4P/0F(again without the pecans or the use of olive oil). The macros will differ from recipe to recipe depending how much you use of each ingredient. 



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