Farm and Oven……
We are only a week into the new year and I am sure that some of you made hard core resolutions involving radical diet restrictions, cleanses, and fad diets. You are still going strong because it is fresh, it is new, but I can guarantee you a month, or maybe three, down the road you are going to start feeling food resentment. You are going to feel like you are can’t eat anything you want, and jealousy will start to set in when you see other people eating your favorite foods. You will put it off, and stay strong, until one day you give in and you will eat everything in sight and then you will have serious food guilt. And you will want to punish yourself for eating those things that you promised you wouldn’t, but then the vicious cycle begins. I have been there, I have done it many times, and I see people that I have trained fight the fight repeatedly. I am here to tell you, this doesn’t have to happen. There is a simple solution, and you won’t believe it when you hear it. No one does, until they try it.
Here is the answer. Don’t “give up” anything. If you like certain foods, find healthier versions. You don’t have to eat salad without dressing and sit and be sad. You want a burger? Eat a smaller version of your favorite, use ground chicken or turkey instead of beef, or opt for a veggie burger. Think you must give up dessert? Oh, no, no, no my friend. It is more harmful to give something up and be sad, and dwell on it, and resent the fact that you can’t eat it instead of just eating it. But there are so many healthy versions of the desserts you love you can still love dessert, you can still reduce your sugar, and you can be happy. Being happy with the foods you eat actually plays a huge role in meeting your food goals. That is why you need attainable goals, a LIFESTYLE not a diet, no resolutions. Today, I am bringing you a dessert you can feel good about eating, and your body will love you that much more for “indulging” while being healthy, and keeping it real.
Let’s compare a traditional cheesecake mini to mine. You will feel guilt free when you read this!
Traditional Cheesecake Mini
21 grams Fat
18 grams Carbs
1 grams Fiber
14 grams Sugar
4 grams Protein
My Cheesecake Mini
8 grams Fat
20 grams carbs (You must remember the cheese is made with almonds and there are veggies in the crust)
7 grams Fiber
8 grams Sugar
3 grams Protein
See, something as simple as changing a few ingredients creates magic. I have to confess, part of what makes these cheesecakes are the bites from Farm and Oven. These perfect little yummies are filled with TWO servings of veggies per package and probiotics. Plus, they are completely organic and Non-GMO. For those of you who may be freaking out about the carbs, don’t. Carbs aren’t the culprit to weight gain. It is how you eat them, and what kind they are. Eating a handful of nuts, or a potato, is going to be completely different then eating a slice or two of white bread. Moderation is key, mindful eating, eat when you are hungry, stop when you are full. Don’t cut out entire food groups, enjoy your food. I can’t stress that enough. If you put your body under stress when you are unhappy with what you are eating it is going to make it difficult to reach your food goals in so many areas. Allow yourself some treats, along with your soups, salad, lean meats, and bread (Whatever kind you can eat that isn’t white. 😉 ) Sit back, relax, and enjoy!
PS. This isn’t the only amazing flavor they have. They were also inspired to create Beet Dark Chocolate Bakery Bites, Zucchini Lemon Poppy Seed Bakery Bites, and Carrot Cinnamon Bakery Bites. My kids love the Beet Bites and my all time favorite are the Zucchini Lemon Poppy Seed.
Guilt Free Mini Cheesecakes with Pumpkin Maple Pecan Crust
By Angie Gouchenour
4 teaspoons coconut oil – melted
1 cup Kite Hill almond cream cheese
2/3 cup Sugar 2.0
2 teaspoons vanilla flavoring
2 Tablespoons unsweetened cocoa powder (optional)
In a food processor pulse your Farm and Oven Pumpkin Maple Pecan Bites until they are crumbs
Press into 10 tins prepped with cupcake papers (Just use your fingers. Press firmly.)
Toss the cupcake tin into the freezer
In a medium bowl cream together your melted coconut oil, Kite Hill cream cheese, Sugar 2.0, and vanilla flavoring, until combined
You can add your cocoa powder, or split the batter in half ( ½ cup plain batter and ½ cup mixed with 1 Tablespoon of unsweetened cocoa powder)
Spoon filling equally into chilled crusts
For a soft serve (Which I prefer the taste of) chill in the refrigerator for at least 30 minutes. For a firm serve chill in the freezer for 30 minutes. This is good for presentation, or if you need to let them sit out.
This blog has not been compensated for this post. I received the above products from Farm and Oven to try for free. I only endorse products that I truly believe in.