Sunday, March 8, 2015

RAW PALEO STRAWBERRY CHEESECAKE.





i LOVE making healthy treats,
because i have a perpetual sweet tooth.
i had a good excuse to try a new healthy recipe,
because it was my father-in-law's birthday,
and he hasn't eaten sugar in years.

one of my favorite blogs for healthy recipes is called
delighted momma. they had a fun recipe
for raw strawberry cheesecake bites (paleo).

i made it as a regular size cheesecake,
in a springform pan, and loved how it turned out!
everyone loved the cheesecake!
the texture was perfect, and the flavor was so tart!
and you won't believe how easy it is to make.
you just use a food processor!
so i thought i would share the recipe here,
along with the adaptations i made.

as usual, please forgive the iphone photos.
i don't live my life with the intention of blogging...
it's always more of an afterthought.
but i really wish i had taken better photos!
next time, perhaps.



RAW PALEO STRAWBERRY CHEESECAKE


CRUST INGREDIENTS:

1 cup dried pitted dates
(visually inspect to make sure you didn't get any pits!)

2 cups of almonds (or your favorite nuts)

1/2 cup of shredded coconut (unsweetened)

juice from half a lemon


FILLING INGREDIENTS:

3 cups raw cashews, soaked
(soak in water at least 4 hours, or overnight, and then drain)
(if short on time, pour boiling hot water on cashews, soak 1 hour, then drain)

juice from 2 lemons

1/2 cup of honey or agave

1/2 cup of coconut oil (at room temperature)

1 tbsp of vanilla


TOPPING INGREDIENTS:

2-3 cups of fresh or frozen strawberries

1/4 cup of coconut oil, melted

1 tbsp of honey

a few additional fresh strawberries to decorate the top


INSTRUCTIONS:

1. make sure to soak your cashews, if you haven't already.

2. prepare your pan(s). i used a springform cheesecake pan,
lined the bottom with parchment paper,
and sprayed the sides with coconut oil spray.
you could also use a 8x8 or 9x9 pan with parchment paper,
or use muffin tins with muffin liners.

3. put all crust ingredients into food processor or blender,
and process until the nuts are in very small bits. press into
bottom of your pan. if you are using a cheesecake pan or
a square pan, you can press the crust up the sides too.

4. put all filling ingredients into food processor or blender,
and process until you get a creamy texture. pour and spread
on top of your crust.

5. put all topping ingredients into food processor or blender,
and process until it turns into liquid. pour on top of the filling.

6. decorate with a few sliced or diced strawberries.

next time i make this, i'm going to make some
paleo coconut whipped cream for topping!
it's so easy...you just put coconut milk in the fridge,
and after a few hours, scoop off the top cream!
and wouldn't it be fun to experiment with topping flavors!
just swap out the strawberries with your favorite fruit!

Thursday, January 22, 2015

IVY GOLD - 5 & 6 MONTH UPDATE.

wow, so she just keeps getting older!
it's like she is in some kind of a hurry!
i need to stop and document...

5 months...

and 6 months!
scooting everywhere and sitting up!


we love her to pieces.

Thursday, January 8, 2015

HOMEMADE PEANUT BUTTER CHOCOLATE CHIP LARABARS.


one of my favorite snacks are peanut butter chocolate chip larabars!


they are incredibly tasty and filling,
but also gluten-free, dairy-free, vegan,
non-gmo, and full of vitamins. 

they aren't cheap, though.
so let's make our own, shall we?

INGREDIENTS:

2 cups dried pitted dates
(visually inspect to make sure you didn't get any pits!)

1 cup peanuts
(healthier to use raw unsalted, but roasted & salted work too)

1/2 cup of chocolate chips
(healthiest to use a broken up dark chocolate bar)

INSTRUCTIONS:

1. place all ingredients in your food processor.

2. process for 1-3 minutes until combined.

3. add a few sprinkles of water if you want it stickier,
and process for a few more seconds.

4. press firmly into a large rectangle shape on cutting board.
cut into 10-12 bars.

5. wrap each bar in plastic wrap,
or place in reusable snack bags.
store in refrigerator.

you can change out the fruit, nut, and topping to make any flavor of larabars!
i can't wait to experiment with other flavors.

Wednesday, November 5, 2014

FAMILY SHOOT AT THE BEACH.

when ivy was only 6 weeks old, we had the opportunity to model for
sloan photographers (some of our besties) for a lifestyle session at the beach.
i know, we're the luckiest, right?! their work seriously blows me away!



disclaimer: in a swimsuit 6 weeks after having a baby.
but i couldn't say no to this shoot!


found this amazing silver jacket at a garage sale in big bear.
i thought this would be a fun chance to wear it :)

thank you thank you thank you to the sloans :)

Tuesday, September 30, 2014

IVY GOLD UPDATE.



you guys...being a mama to 2 is seriously kicking my butt.
we have been busy with preschool, play doh, legos,
weekly outings to disneyland, playdates with friends,
swimming in the pool, taking walks around the neighborhood,
and just trying to keep up with the kiddos.

i started teaching again in august,
but have been turning down photography.
i used to be the person who never said no.
i always had my foot in a million doors.
lately i've been trying to keep both feet
in my own door, to really be present
as i have my house full of little ones.

violet was a first child...
so she had monthly blog posts,
to help me document all her milestones.

oh, poor little ivy, the second child.
at least i have been trying my hardest
to keep up with taking her monthly photos, right?
we do what we can :)

3 months


4 months

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