Chocolate Sunbutter Swirl Cheesecake Bites

Life is funny sometimes. For months I was going full force at 110% with working out and accounting for every piece of food that I ate to make sure I was in top shape for my figure competition. After the competition I let myself have a few indulgences before I was ready to get right back to it for another show in June. Then a series of unfortunate circumstances set me back to a point that I haven't been able to work out for 3 weeks and might not be able to for another couple weeks. On one hand I am relieved that my body has been able to rest, but on the other I feel like I need to be going going going!

One good thing that has come out of my extra time is that I am able to write and test recipes! I have missed this so much!

My co-worker and friend, Megzilla, had a birthday recently so I decided to make her a little treat and this is what I came up with. I hope you enjoy them as much as she did :)

Ingredients:

For the crust

• 6 Sweet Potato Biscuits
• 4 Tbsp Stevia in the Raw
• 2 Tbsp grassfed butter, melted

For the filling

• 1 package cream cheese, softened
• 2 egg yolks
• 1/2 cup unsweetened coconut milk
• 1 tsp vanilla extract
• 1/2 cup Stevia in the Raw
• 2 heaping Tbsp Sunbutter
• 2 heaping Tbsp unsweetened cocoa

Directions:

1. Prepare the sweet potato biscuits as normal (link is above).
2. Keep the oven on at 350F.
3. After biscuits are cooled, crumble 6 of them unto a bowl with the melted butter and stevia. Combine until thick and crumbly.
4. Line a muffin tin with cupcake liners and ration the crust evenly (should make 12). Then press the crust firmly into the bottom of the liner with a spoon or shot glass.
5. Place the crust in the oven and bake for 20 minutes until it starts to brown on top.
6. While the crust is baking, cream the cream cheese with a hand mixer, then add in the yolks, coconut milk, vanilla, and stevia. Blend until very smooth, at least 2 minutes.
7. Scoop out 1/2 cup of the filling and place in a separate bowl.
8. In the original bowl, add the sunbutter and mix with the hand mixer until smooth.
9. In the other bowl, add the cocoa and mix until smooth.
10. Take the crust out of the oven when finished and let cool slightly but not all the way, about 5-10 minutes.
11. Divide the sunbutter filling evenly between the 12 cups and spread to cover the crust.
12. Dollop the chocolate filling on top of the sunbutter filling and create swirls with a butter knife.
13. Place back in the oven for 10 minutes.
14. Let cool before serving and store in the refrigerator.

Scrambled Cheesecake

What the heck is that you ask? Well, it's my way of having dessert for breakfast and not feeling guilty about it. As you know, I've been experimenting with ways to eat eggs and not get bored with it so here is a sweeter side of eggs.

Pretty soon I won't be able to have cream cheese so I might as well enjoy it while I can, right?! It isn't extremely conducive to fat loss and I have two more weeks of bulking before I start cutting back and losing fat.

What does that mean for you? It means that the recipes will start getting much healthier and less complicated... Maybe a little more boring but in my experience, the boring ones will get the fat off of you faster.

I am getting excited about meeting with the figure coach and I'm hoping she tells me I can compete in the figure class but I will still be willing to do the bikini class if I didn't gain enough muscle the past few months. I will just need to strive for a little softer look than I was invisioning. There is always a next time :)

Makes 1 serving

Ingredients:

• 3 eggs
• 1 tablespoon cream cheese
• 1/2 teaspoon cinnamon
• Stevia to taste (I used about half a dropper full of the liquid Now brand)
• 1 teaspoon coconut oil for frying

Directions:

1. Melt coconut oil in a frying pan over medium heat.
2. In a bowl, whisk the eggs with the cinnamon and stevia then pour into the heated pan.
3. Cut the cream cheese into small pieces and stir in with the cooking eggs and stir until scrambled and the eggs are cooked through.
4. Serve!

Nutrition Information:
Calories- 265
Fat- 19.41 g
Net carbs- 1.66 g
Protein- 19.87 g

Super Woman Pancakes

Ahhh pancakes, usually your stomach and thighs worst enemy. But alas I have found a way to make them healthy and taste good too! I know I don't usually post recipes with dairy but I have found that cream cheese doesn't make me feel bad, so I'm going to go with it.

This is a very hearty recipe and fills you up fast, especially when you eat it with bacon, mmmm bacon. This is the closest I have come to mocking the taste and texture of wheat pancakes.

Makes 2 servings (Or you can be a piggy and eat the whole thing like I did, don't judge!)

Ingredients:

• 3 eggs
• 1 scoop Pro Whey protein powder, vanilla (32g)
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup cream cheese
• 1/4 teaspoon cinnamon
• 1 tablespoon coconut flour
• dash of salt
• Coconut oil for cooking

Directions:

1. Melt about a teaspoon coconut oil in a pan over medium heat.
2. Combine all ingredients (except coconut oil) in a blender and blend until smooth. (I know most people say to combine wet then dry then put them together, but I haven't noticed it makes a difference in a blender and I like to make things easy)
3. Pour half of the mixture into pan, cover with lid, and cook until little bubbles appear in the batter, then flip and cook another minute. 
4. Repeat step 3 for the remainder.
5. Top with some grass-fed butter and eat up!