Recipe: Breakfast Cheesecake w/ Fresh Strawberries

I haven’t posted a recipe since HALLOWEEN?!

It seems kind of silly in hindsight but I just haven’t been in the mood to write. I’ve been reading a whole heckuva lot, and going hiking with my new guy and our respective pups, and doing some cooking, but the effort it takes to write recipes has eluded me until now.

I’ve been tweaking this recipe for a while now. It began with a breakfast ricotta cake I found online, has evolved into this current state, and no doubt will continue to evolve as I make it! I even have plans to make a savory version that includes cheddar cheese. For now, though, here is the simple but delicious and quite high protein Breakfast Cheesecake recipe!

This is a one bowl recipe, and the ingredients are simple: cottage cheese, sweetener, eggs, coconut flour and your favorite extract for flavoring. I used lemon because it helps mimic the tartness of cream cheese. You can either blend all of these things together in a food processor, which gives it a finer texture more like a dense New York style cheesecake, or you can mix it by hand, which will give it more of a crumb. For this recipe I’ve done it by hand, but I personally prefer the texture of the food processor (plus it takes like 60 seconds that way).

I stirred things together in steps to make sure it was blended properly:

Then spooned and pressed it into a large loaf pan sprayed with non-stick cooking spray before placing it into a 350 degree oven for about an hour.

Just before baking.

This definitely need to cool completely and be refrigerated before you’ll be able to slice it, but it’s so worth it!

Here’s the full recipe:

Breakfast Cheesecake w/ Fresh Strawberries

  • Servings: 6
  • Difficulty: easy
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Cheesecake for breakfast that's loaded with protein?! Yes please!

Ingredients

  • 2 containers no salt added cottage cheese
  • 4 large eggs
  • 2 tsp lemon extract
  • 3/4 cup coconut flour
  • 1/2 cup sucralose/Splenda

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a large loaf pan with non-stick cooking spray.
  3. In a food processor (smoother texture) or by hand (crumblier texture), mix together all of the ingredients.
  4. Spoon into the prepared loaf pan and smooth the top.
  5. Bake for 50-60 minutes, or until the center seems set.
  6. Allow to cool completely and refrigerate for a minimum of 2 hours before slicing. Served topped with fresh berries.

Recipe: Greek-Style Cauliflower Steaks Over Black Lentils

It’s been a while since I’ve felt truly inventive.

Late summer and early autumn have had me swimming against the tide of my own emotions. I’ve been treading water for weeks, just trying to keep up with day to day life, and my creativity has suffered. Food has briefly become the enemy as my emotional energy has lowered and my desire to spend hours in the kitchen has fallen to almost nil.

water-2725337_640To give you an idea of how hard it’s been for me to get up the energy to write this blog entry, I had planned to cook this meal on Monday. I had dropped my car off for some minor repairs on Sunday and they couldn’t finish it before close, so I couldn’t pick up my car until almost noon on Monday. I missed my favorite class at the gym. I managed to pick up groceries, get to my therapy appointment and do my laundry, but all I had the energy for at dinner was some pasta. I managed to make my cauliflower steaks on Tuesday night and I took the photos but was too tired to edit them or write.

Halloween was Wednesday and I’m training new employees at work and I came home, ate some leftover pot roast in marinara on a nice Italian roll and treated myself to the best donut ever: a vanilla cut cream from Deluxe bakery. And then I promptly fell asleep watching Cable Girls on Netflix. Because I’m the coolest chick on the block. 😉 It even took me two days to write this out. But I did it!

My plasma donations have contributed to the lack of desire to cook a bit, as my protein is almost always so close to being too low for donation that I’ve just been eating meat meat MEAT, and truth be told, it’s been tedious for me. After the third month in a row with a low protein deferral, I decided to give myself an extra bit of time off to relax my need to so much protein and go back to the vegetarian meals I used to love.

Autumn brings dark and cold (although today it was a lovely sunny 75 degree day) and I want warm, comforting, hearty food that sticks to my ribs without feeling unhealthy. A year or so ago was the first time I tried making cauliflower steaks with lentils, but this time I wanted to try something different: Greek flavors!

The key to a near-perfect cauliflower steak is buying two heads of cauliflower.  You’re never going to get four evenly sized cauliflower steaks from a single head of cauliflower. Your best bet for getting nice thick steaks is to cut the head in half down the center, then to slice one inch steaks off from the cut ends. Don’t throw away the leftover cauliflower! Save it for cauli-rice or cauliflower chowder.

Liberally brush olive oil on a rimmed sheet pan covered in foil, and lay the cauliflower steaks flat. Brush the other side with olive oil too, then pop into a 400 degree oven for 20 minutes. In the meantime, make the basting liquid:

In a small bowl, combine olive oil, lemon juice, garlic, salt, oregano and red pepper flakes.

Stir to combine and use half of the dressing to baste the cauliflower steaks and bake for another 20 minutes.

To serve, lay each steak down on a bed of black lentils (I cooked mine until very soft and seasoned only with salt), baste with the remaining basting liquid, and top with feta cheese and fresh parsley. Doesn’t that look gorgeous?!

IMG_4323The salty feta works perfectly with the toothsome cauliflower and creamy lentils, and all of that is brought together perfectly by the garlicky lemony basting liquid. A hearty, filling vegetarian meal for a cool autumn night. ❤

Greek-Style Cauliflower Steaks Over Black Lentils

  • Servings: 4
  • Difficulty: easy
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Stick to your ribs vegetarian meal with Mediterranean flavors.

Ingredients

  • 2 large heads cauliflower
  • 4 tbsp. olive oil, divided
  • 2 oz. lemon juice (about 2 lemons)
  • 3 cloves garlic
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. kosher salt
  • 4 oz. feta, crumbled
  • 4 tbsp. minced parsley
  • 2 cups black urad lentils, cooked according to package directions, and salted to taste

Directions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with aluminum foil and brush with 1 tbsp. olive oil.
  3. Slice each cauliflower in half down the center, then slice off a 1″ steak off of each side. Save the leftover cauliflower for later.
  4. Lay the four steaks on the oiled baking sheet, and brush with another tbsp. of oil. Roast for 20 minutes.
  5. While the steaks are roasting, combine the remaining olive oil, lemon juice, garlic, oregano, red pepper flakes and kosher salt. When the 20 minutes is up, use half of the mixture to baste the cauliflower steaks, and roast for an additional 20 minutes.
  6. To serve, lay down a base of lentils and top with a cauliflower steak. Brush with the remaining basting liquid and top with a sprinkle of parsley and feta cheese.

Recipe: Protein Coconut Breakfast Cake

HEY LOOK, GUYS, A RECIPE. I know I’ve been quiet lately. I’ve moved into a new apartment and I’m still kinda figuring out my personal schedule and getting back on track. But I know I owed you a delicious recipe so here it is!

I’ve been obsessing over coconut cake lately. It haunts my dreams: a light, fluffy white cake with a thick, ultra sweet frosting studded with sweetened shredded coconut.

Pure. Sugar. And. Carbs. SO GOOD.

But I can’t really indulge in those things too often anymore, and now that I’m living alone, me baking a whole cake is a dangerous idea. And of course I need new breakfast ideas full of protein all the time! I recently made some delicious banana protein muffins and figured I could adapt the recipe to a coconut cake! It’s even pretty easy.

The ingredients list is short: egg whites, plain Greek yogurt, coconut extract, unflavored whey protein, whole wheat flour, baking sugar substitute, baking powder and unsweetened coconut flakes.

You need to whip the egg whites into stiff peaks. It should take less than 10 minutes with a hand mixer, and egg whites whip better when they’re room temperature.

Next you fold in the Greek yogurt, being gentle so as not to break up all of the bubbles in the egg whites. Carefully stir in the dry ingredients, mixing until it’s *just* blended. If you overblend it the bubbles will disappear.

Pour the batter into a pan coated with cooking spray and make sure it’s evenly spread. Sprinkle the coconut on top in an even layer, then pop into a 325 degree oven. It’s going to rise a LOT, so you may want to put it on a baking sheet to catch any rogue flakes of coconut that might fall off. It’s going to take about 35-40 minutes, and will be done when a toothpick inserted into the center comes out clean.

Look at that amazing golden brown deliciousness!!! Allow me to even give you a CLOSE UP. Mmmm. Allow it to cool thoroughly then slice into four generous pieces. This is really good reheated gently in the toaster oven in the morning too.

 

Protein Coconut Breakfast Cake

  • Servings: 4
  • Difficulty: easy
  • Print

A mildly sweet, protein rich cake with the flavors of coconut.

NUTRITION PER SERVING: 230 cals, 10.3g fat, 271.3mg sodium, 14.1g carbs, 22.2g protein.

Ingredients

  • 6 egg whites
  • 1 tsp coconut extract
  • 1 cup plain Greek yogurt
  • – 42g Isopure unflavored whey isolate protein powder (or 1 1/2 servings of your brand)
  • 1/4 cup whole wheat flour
  • 12 tsp sucralose
  • 1/2 tsp baking powder
  • 1/2 cup unsweetened coconut flakes

Directions

  1. Preheat the oven to 375 degrees and spray a loaf pan with non-stick cooking spray.
  2. In a medium bowl, whisk egg whites and coconut extract until stiff peaks then fold in yogurt. Add in the Whey Protein Powder, flour, baking powder and Splenda and mix gently until just combined.
  3. Spread the batter into the prepared loaf pan. Sprinkle the coconut evenly on top and bake for 35 – 40 minutes, or until a toothpick comes out clean. The cake will rise considerably, so you might want to set a baking sheet underneath to catch any spills.
  4. Allow the cake to cool thoroughly (it will lose volume as it cools). Slice and serve!

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