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Mini pumpkin no bake cheesecake

Mini-pumpkin-cheesecake.jpg

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, 

Mallory

 

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,

Mallory