May 27, 2018
-1 medium carrot- shredded in food processor to make it easy
-1/3 cup cashews
-1/3 cup of shredded coconut (I used Bob's Red Mill)
-1/4 cup coconut sugar
-1/2 cup oats
-3/4 cup gluten-free flour blend
-3 dried figs
-1/4 tsp baking soda
-1 tsp ground cinnamon
-1/4 tsp of ground nutmeg
-pinch of sea salt
Mix all those ingredients in the food processor until they resemble wet sand. Add in 1/2 cup of unsweetened applesauce until the mixture is coarse and clumps together well
Press about 2/3 of the mixture into a 9x9 parchment paper-lined baking pan and bake at 325 for 5 minutes. Remove and set aside while working on the cheesecake filling.
-6oz of grass-fed yogurt (can sub for dairy-free yogurt as well!) I used a maple ginger flavor for more flavor
-6 oz Neufchatel cheese (can sub for dairy-free cream cheese!)
-1 scoop of your favorite protein powder (i used pe science snickerdoodle)
-1 egg (or Bob's Red Mill egg replacer: 1tbsp + 3 tbsp water - flaxseed instead of the egg replacer also should work!)
-1 tsp vanilla extract
-1/4 cup almond milk
-1/4 tsp nutmeg
-1/2 tsp cinnamon
-pinch of sea salt
Mix the filling ingredients together in a large bowl with an electric mixer until smooth. Once the crust is cooled, add filling on top of the crust. Bake at 325 for 25 minutes. Remove and reduce the temperature to 300.
To remaining 3rd of the crust, mince up 1 Cashew Fig Carrot bar and incorporate well. top the cheesecake with the topping and bake for another hour at 300. Remove, allow cool to room temp and then refrigerate at least 2 hours- preferably overnight!
Enjoy for breakfast, lunch, or dinner!
May 26, 2021
As a college student, it is oftentimes easy to forget about eating healthily. Eating healthy even when your time is limited can definitely be achieved as long as you follow the right steps. Here are some easy tips and tricks you can follow to build your healthy eating habits as a college student.