Looking to feed your hungry family some pizza that is something other than ordinary? This Extreme Pizza review will tell you how can achieve that with some fun and exciting pizza flavors that this pizza chain has. The whole entire "does pineapple belong on pizza" movement can move over and step aside because at Extreme Pizza they are bold enough to put mandarin oranges on pizza! Yes, I said mandarin oranges, and those can be found on one of their signature gourmet pizzas The Paia Pie. Ok so I know you might be thinking that oranges on pizza does not sound very appealing but guess what... if you allow yourself to eat freely and with a very open mind you will see that yes, mandarin oranges do belong on pizza! Keep reading this Extreme Pizza review to find out what else this place has to offer for your next lunch or dinner!
Today I am sharing my top 10 picks for protein bars that are available on Amazon. These have all been taste tested by yours truly and I love each brand that is represented here in this Healthy Hot List. If you are on the lookout for gluten-free, vegan snacks chances are you will find some here that appeal to you!
What I love about the protein bars that are in this top 10 list is that they really truly do satisfy my sweet-tooth. These bars are all available in fun flavors that will trick your brain.
They taste so indulgent but you can enjoy them without all the guilt! All of the protein bars that are mentioned in this Top 10 list are gluten-free, vegan, and packed with protein. Some of these bars can even be incorporated into your keto diet and lifestyle (just look for the zero or low sugar labels).
Today I would love to share my experience with you that I recently had with my new blender in this MengK blender review. This blender is quite simple to use and it is built like a professional blender. When I received my blender I was astonished by how professional the model looked and I was excited to give it a whirl with a dragon fruit smoothie bowl recipe. My hopes for this blender were that it would be capable of blending up frozen fruit because I am a huge smoothie fan and every blender I have ever owned prior was a big letdown to me. Keep reading this MengK blender review to find out how it performed in my test.
This Maple Pecan Energy Balls recipe features a new product that is available from Justin’s. I used the Maple Cashew Butter to create these addictive little snack balls. This is a simple and easy-to-do no-bake recipe and anyone could create this! This maple pecan energy balls recipe is also gluten-free, and vegan… woohoo!
When that afternoon fatigue and hunger pang hits me, I need something to recharge myself with. If you are looking for a good, clean source of energy, look no further than to Redd Bar Superfood Energy Bars. Today I am sharing my Redd Bar review with you on the blog for Tried It Out Tuesday. These snack bars are gluten-free, vegan, non-GMO, and contain 35mg of caffeine per bar. These bars will give you the jolt that you need without any jitters. What I love about these snack bars is that they only use pure and natural ingredients in their bar. You will not find anything strange lurking inside these. They also taste fantastic!
Today I am sharing with you a recipe that I recently came up with for a paleo, vegan, no-bake cranberry cheesecake. This gluten-free (and no refined sugars) recipe features my homemade cranberry sauce as the star of the show. I just recently posted the recipe for my paleo cranberry sauce on my blog and I used those cranberries to come up with this holiday dessert. This faux cheesecake is not only scrumptious and delicious but you can enjoy this cheesecake without all of the guilt! If you like a dessert that is a bit on the tart side then this cheesecake might just be for you.
THIS GIVEAWAY HAS CONCLUDED. Thank you all for your participation. More giveaways soon!
I would love to wish all of my readers happy holidays and a huge thank you to all who take a moment out of their day to read my blog. I just recently hit the 6-month mark of blogging so YIPPEE and HOORAY! As a thank you I would love to gift one person ten pieces of gluten-free, organic chocolate from a wide variety of different brands. I am hosting this chocolate giveaway as a thank you to my loyal readers that have followed along on my blogging journey.
Here is a look at my dinner plate from Thanksgiving! I have a little bit of everything on my plate: roasted turkey, redskin mashed potatoes with French butter, Brussels sprouts, wild rice stuffing with mushrooms and cranberries, White Castle stuffing, Clean Bean (green bean) Casserole, ambrosia, sweet potato casserole, and my favorite~ Everything But The Kitchen Sink Cranberry Sauce! I am hoping to do a recipe post soon for my famous cranberry sauce. I can turn any cranberry-sauce-hater into a lover! So far it has worked with two haters in my family.
Today I will be discussing Thanksgiving and how we pulled it off. I could not have possibly made this day possible without the help and support of my family. My mom, Kathie, was a huge help. She purchased the turkey and a great majority of the food that was served. Money is super tight right now with my family so I was very grateful that she pitched in (big time) to help me create this feast.
My mom bought the 19-pound turkey and an electric roaster to cook the turkey in. I spotted the roaster when we took a trip over the Costco and I thought it would be a great idea to cook the turkey in there so we could free up the oven space for the side dishes that needed to be warmed up. Turned out to be the best idea ever!
My stepmom, Evelyn, was also a huge help. She came over early on Thanksgiving to help my mom and I prep. Evelyn brought over an appetizer and a side dish to pass as well. The appetizer that she brought was unique. They were bacon-wrapped water chestnuts. Sounds strange, doesn’t it? Well, they were delicious. These got gobbled up pretty quick. For a side dish, she brought her famous sweet potato casserole. My stepmom was incredibly helpful with the kitchen clean up as well. That helped me tremendously.
Prepping for the Thanksgiving holiday
Paleo & Vegan (Gluten-Free) Pumpkin Spice Cheesecake
The day before Thanksgiving, I did what I could to prep for the big day. The first thing that I did was I created my Pumpkin Spice Cheesecake. This is my favorite fall dessert at the moment. I wanted to get that done early because the cheesecake needs to set for at least six hours. I gave it plenty of time to set by creating it the morning before the holiday. I have a recipe for this paleo/vegan cheesecake on my blog. I did modify the recipe just a tad bit. Obviously, I did something different for the topping. Instead of creating a whipped cream with coconut cream I topped this cheesecake with a ton of walnuts and pecans. I wanted to make it extra nutty. I purchased a can of non-dairy, almond milk whipped cream to top it with. Instead of using the spices individually I used a jar of pumpkin pie spice.
Paleo cranberry sauce
I also busted out my slow-cooker the day before Thanksgiving to make my paleo cranberry sauce in advance. This is one of those set-it-and-forget-it recipes. I love cranberry sauce and my cranberries have the power to turn cranberry sauce haters into lovers! My husband never eats cranberry sauce. Guess what? This year he did! And I know that he enjoyed it because he helped himself to some for his leftover plate. This cranberry sauce is simple to make. I call it my Everything But The Kitchen Sink Cranberry Sauce! There are many ingredients that go into it but it is very easy to create. There are no refined sugars in this cranberry sauce. I use an entire bottle of pure maple syrup to sweeten it. I also use fresh-squeezed orange juice, orange zest, two ambrosia apples, walnuts, and pecans to create the sauce. The apples are a nice, welcome addition and the nuts give it a great texture. The sauce is heavily seasoned with pumpkin pie spice. I picked up a bottle of the Spice Hunter’s Pumpkin Pie Spice at Nino Salvaggio’s in St Clair Shores. This pumpkin pie spice seemed like a wonderful blend of spices. It worked out well in my Pumpkin Spice Cheesecake too, so the funds I spent on it was a great investment.
Ingredients Cinnamon, ginger, lemon peel, nutmeg, cloves, cardamom, star anise, fennel, black pepper
You can pick up a bottle of this awesome pumpkin spice seasoning on Amazon. I highly recommend using this Spice Hunter blend for all of your fall flavored foods.
This list is chock ful of birthday cake flavored items that focus on protein. I sure could use a boost in my protein and these items make it convenient to get in your daily recommended intake.
I just had to go ahead and put one of my favorite birthday cake flavor items here at the top of the Healthy Hot List. I love these little bite-sized tasty morsels from Optimum Nutrition. Each package contains 3 Cake Bites and each 3-piece serving is going to give you a generous 20 grams of protein. If birthday cake flavor is not your jam you probably won’t be into this list but Optimum Nutrition has some other flavor offerings: Chocolate Dipped Cherry, Red Velvet, New Chocolate Frosted Donut, Mint Chocolate, Peanut Butter, Fruity Cereal, and Blueberry Cheesecake.
This is a 12 pack of birthday cake flavored whey protein bars. These are packed with that cake flavor that you crave in not just one layer, but 6 layers! These birthday cake protein bars come in at 30 grams of protein and only 6 grams of sugar. If you are following a gluten-free diet, you are in luck because these bars are also gluten-free! There is also a variety pack available with four different Fit Crunch flavors.
Kudos to Buff Bake for creating a soft baked birthday cake flavor protein cookie. I absolutely love these as a quick snack. These are some giant cookies and sometimes I only eat half and save the other half for later. Each cookie has 16 grams of protein. They are also a great source of fiber with 15 grams per serving. These are great cookies for those who are gluten-free.
Buff Bake also has an incredible Birthday Flavor Cake Protein Almond Spread. This nut butter is low in sugar and high in protein. There are 11 grams of protein per 2 tablespoon serving.
It is pretty obvious and clear that Buff Bake loves to represent that birthday cake flavor! Here are some Protein Sandwich Cookies from Buff Bake.
Grenade Carb Killa Protein Bars, Triple-Layered Deliciously Crunchy High Protein Bar -Birthday Cake Flavor, 2.12 Ounce (Pack of 12)
I think that it is a universal idea that raw cookie dough is the bomb! When I was a little girl and my mom whipped up a batch of cookies I always had to have a taste of the cookie dough on the spatula. I would give it a good lick and the taste of raw cookie dough is pure, straight up comfort food! Am I right?
Raw cookie dough almost always has eggs in it, and let’s face it… raw eggs can get you sick with salmonella nowadays and that is the last thing in the world that anyone needs. This recipe is perfect for those that admire that taste of raw cookie dough. If you don’t feel like creating an entire cheesecake with this recipe, go ahead and just create the filling and indulge in that with a spoon or use something to dip in it. The filling on its own makes a great dip!
Creating the Chocolate Chip Cookie Dough Cheesecake
This cheesecake has a very rich taste thanks to the 4th & Heart ghee that I used. If you are able to get hour hands on the 4th & Heart vanilla ghee I am sure that would be fantastic in this recipe as well. In my cheesecakes, I always go with coconut oil but for this one, I swapped that out for ghee since chocolate chip cookies are full of butter. The ghee turned out the be a wise choice. When I took that first bite of this cheesecake I knew that using ghee in this recipe was a smart decision. I used coconut oil a couple months ago to make a cookie dough cheesecake, and while it was delicious this recipe with the ghee knocked it out of the park!
It may seem as though this recipe has a lot of ingredients. If you have a well-stocked pantry, chances are you already have most of the items on the ingredient list. There are also some kitchen items, such as a good-sized food processor, that you will need. A springform pan is essential as well in order to create a cheesecake. A standard 8-inch size will do. If you use anything larger you will have to increase the amount of the ingredients in the chocolate ganache topping.
Chocolate Chip Cookie Dough Cheesecake crust
The first step of this recipe is to create the crust of the cheesecake. For the crust of this cookie dough cheesecake, I used a mix of Medjool dates, raw almonds, almond flour, finely shredded coconut, maple syrup, cacao powder, ghee, and some pure vanilla extract. This results in a chocolatey crust due to the added cacao powder. If you do not want a chocolate crust, simply just omit the cacao powder. The crust is gluten and grain-free. The crust has a nutty texture (from the almonds) and the perfect amount of chocolate flavor.
Chocolate Chip Cookie Dough Cheesecake filling
The filling is composed of raw cashews, almond flour, coconut flour, ghee, maple syrup, lemon juice, coconut sugar, and vegan dark chocolate chips. This is the part of cheesecake that is all about that edible cookie dough flavor. The soaked cashews mixed with that little bit of lemon juice, believe it or not, are going to imitate a cheesecake. This type of formula with the cashews and lemon juice is very versatile and you can totally get creative here with your non-dairy, vegan cheesecake. I posted some other recipes for cheesecakes at the bottom of this post.
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Chocolate Chip Cookie Dough Cheesecake topping
For this Chocolate Chip Cookie Dough Cheesecake, we are going to top it off with a simple chocolate ganache that is only 2 ingredients: vegan dark chocolate chips (from Enjoy Life Foods) and just a dab of coconut oil to smooth it all out. This is my daughter’s favorite part of any cheesecake that I create. Gee, I wonder why? Could it be because she is a chocolate lover like myself? This is the first part that she always goes for when I cut her a slice.
A Vitamix blender has been the most wanted item on my wishlist for some time now, at least a couple of years now. These are professional grade machines that are known for getting the job done. These dream machines will help you whip up your next smoothie bowl, soup, nut butter, or nice-cream with ease. I think a good blender is a necessity in the kitchen if you want to create healthy food and the Vitamix blender would be a great place to start.
LILY’S Chocolate – Super Variety – 1 Of Each Flavor Creamy Milk, Almond, Coconut, Salted Almond Milk, Original, Crispy Rice – 3 Oz
I have yet to try Lily’s Chocolate but I have been curious about it for some time now. This variety pack contains the following flavors: Creamy Milk, Almond, Coconut, Salted Almond Milk, Original, Crispy Rice. A variety pack seems like the way to go for a newbie like myself. Lily’s Chocolate is sweetened with Stevia and contains fewer calories than your regular chocolate bar. These chocolate bars contain only, non-GMO products. Sign me up for some of that healthy chocolate!
TRUWOMEN Plant-Based Protein Bars, Daydreaming About Donuts (12 Count) | Non-GMO, Vegan, Gluten Free, Kosher, Soy Free, Dairy Free, Healthy Snack Bar, Natural Ingredients | 12g Protein
TRUWOMENÂ is one of my favorite brands of protein bars and this Daydreaming About Donuts bar ranks pretty high on my list of faves. I don’t know about you but I sure do crave junk food sometimes and this bar satisfies my craving. These bars are vegan and only contain natural ingredients (cassava flour, brown rice protein, roasted almond butter and lightly sweetened with organic cane sugar). Be sure to also check out I Scream For Orange Cream, Oh Oh Cookie Dough, Smother Fudger,
Saltyicious Almond Love
It all starts with a chocolate crust for this dark chocolate raspberry cheesecake
The base of this vegan dark chocolate raspberry cheesecake is going to be a chocolate crust made mostly with pitted dates, cacao powder, ground up almonds. There are a few other ingredients in the crust that you will need. This recipe calls specifically for cacao powder, not cocoa powder. There is a notable difference between the two. I did do a little write-up about the benefits of cacao powder awhile ago on my blog. Chocolate in its purest state (cacao) actually has numerous health benefits. The darker the chocolate, the better health-wise!
I use the cacao powder by LivFit. A one-pound bag goes for around $8.00 on Amazon and this bag will last a long time and come in handy for many other recipes. I have been using this bag of cacao powder for months now and still have a decent amount left. A little bit of cacao powder goes a long way!
To make the chocolate crust you will also need some raw unsalted almonds. These almonds do not get completely ground up in my food processor and the almonds give the vegan dark chocolate raspberry cheesecake a great texture.
The chocolate crust of this vegan and paleo dark chocolate raspberry cheesecake will also need some pitted dates. The pitted dates will not only sweeten your crust naturally but will also help keep all of the ingredients together (dates are very sticky). I suggest soaking your dates in some hot water for a few minutes and chopping them up before proceeding with putting them in the food processor.
The raspberry filling… the heart of the cheesecake
The main component of the filling of this vegan dark chocolate raspberry cheesecake is actually raw cashews! Say what?!?!? Yes, I said cashews and you heard me properly. You will be using an entire pound of raw cashews for the filling that are soaked overnight to soften them up. You can get away with using more affordable, lightly-salted cashews but please steer clear of the regular salted ones or you will make an ugly face when you take the first bite of your salty (ugh) cheesecake! This is a sweet cheesecake so please do avoid making it a salty one or else you will be sorely disappointed.
Obviously, you will be using a bunch of raspberries as well. I actually went with a bag of Kroger’s Simple Truth Organic Raspberries for the filling and it turned out to be a great choice. So, I used frozen raspberries for the filling and I used a pint of fresh for the topping. I don’t know about you, but I sure go crazy for anything that is dark chocolate raspberry. To me, those two ingredients when married together, result in a match made in heaven. I feel pure bliss and I feel like I am on Cloud 9 while consuming this combination.
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Thick chocolate ganache to top it all off
For the topping of this vegan dark chocolate raspberry cheesecake, I used my favorite brand of dark chocolate chips from Enjoy Life Foods. Not only are their dark chocolate chips vegan-friendly but they are also free from several common food allergens. I always play it safe and use this brand in my recipes and their chocolate chips are a family fave. My daughter and I are actually known to just snack on them straight out of the bag, they are that great!
The ganache turned out pretty thick from using one cup of chips combined and melted down with a tablespoon of coconut oil. I used an 8-inch springform pan for the cheesecake and I believe you can cut down and use 3/4 of a cup for a thinner chocolate shell. That is just my presumption and guess though. You can always try that and add more if needed.
Ahhhh fall! It is definitely feeling like fall over here in Michigan and I have the perfect Pumpkin Spice Cheesecake to make your heart and soul happy. Attention all pumpkin spice lovers... you will love the paleo and vegan cheesecake that I created. I honestly do love and prefer this over your average pumpkin pie. This cheesecake is chockful of healthy ingredients and does not contain any added sugars. In this recipe, you will be using almonds and cashews. Believe it or not, this method works to make a dairy-free cheesecake. That little bit of lemon juice that you add will magically transform these ingredients into cheesecake heaven!