There was an error in this gadget

Tuesday, November 22, 2016

Thanksgiving Recipe-"Cheesecake Cuties"

Thanksgiving is typically the portal to guilty holiday overeating, resulting in New Year's resolutions which are routinely broken by January 15th. Sound familiar? It's a vicious cycle. Moreover, for those of us with food allergies, these types of holidays are landmines. We are constantly surrounded by string beans almondine, pecan pie, walnut brownies, stuffing with egg, and the list goes on. 

As a writer about nutrition, a recently appointed trainer at ThePerfectWorkout, and a mom with children suffering from multiple food allergies, I am trying to balance holiday consumption and safety-not always an easy thing to juggle especially when it comes to dessert.

This Thanksgiving, try this recipe for "Cheesecake Cuties." They are nut, dairy, egg and gluten free. They are petite,creamy and incredibly easy to make. They won't break your calorie bank (unless you eat all 24) they are safe for those allergy challenged, and they really taste great. There is no reason why you can't have dessert (for diet and allergy reasons) and these will definitely fill both those needs. 


Enjoy your holiday. Be grateful for family. Don't sweat the small stuff. Try to get in at least one workout -you will be glad you did! 



"Cheescake Cuties"
(adapted from The Sweet Spot)

Ingredients
1 cup nut butter ( I used WOW Butter-soy nut butter-you can use any kind of      nut butter)

2 overripe medium sized bananas(I had one so I use about 1/3 cup of pumpkin with 1 banana)

2 "eggs"- I used 3 tsp. Ener-G Egg replacer+4 TBSP water (make this in advance and let it sit for a few minutes before putting in food processor)**

2 TBSP pure maple syrup

1/2 TBSP pure vanilla extract

1/2 tsp baking soda

1 tsp. apple cider vinegar

1 tsp. cinnamon

mini chocolate chips

Instructions
1. Preheat oven to 400 degrees. Place muffin liners in pan (these make 24 minis or 10-12 full size muffins)
2. Place all ingredients in a  food processor.
3. Blend until well mixed
4. Scoop batter (use small scooper) into muffin tin
5. Sprinkle mini chips on top
6. Bake 10-12 min. for minis- 15 min. for full size. 
7. Remove from oven and cool for a few minutes and then place on baking rack. They need a few minutes to cool and come together. 

**Notes on Egg replacer-you can use regular eggs, or if you don't have Ener-G, you can use a flax egg-1 tbsp golden flaxseed, 3 TBSP water (mix well and let sit for 5 minutes before adding).



PS-Looking for an amazing workout? 

Go to www.theperfectworkout.com-you will be amazed what you can accomplish in only 20 minutes, twice a week with NO CARDIO!  

No comments:

Post a Comment