Trying to eat healthy again

 

I have started eating a bit healthy again since I can’t go to the gym because I had a little accident and hurt my left knee 3 weeks ago. It will take a while for it to heal, I also started to walk more during my lunch break at work.  My work is very un-healthy, I sat on my desk in front of a computer coding for 8 hours.

I am also allergic to some fruit (apple, cherries, plums and peaches), so my choices are limited. Nuts are a no no for me.

Anyway below are some of the healthy food that I have been trying and I seem to have lost a Kilo in 5 days.

1. Avocado Milkshake for breakfast (half of avocado and 150ml soya milk).
2. Tropical Juice with Kale from M&S (I drink 100ml of this once a day).
3. Porridge, chia seeds and blueberries. (I eat this on my lunch time at work).
4. I added a piece of croissant as a treat for the weekend.
5. Salad with humous, feta cheese and coleslaw (shop bought).
6. Drink plenty of herbal tea.

I reduced the amount of chocolate I eat, small chunks for 100 cal. each day doesn’t hurt.

I love the Avocado Milkshake, I even tried it with full-fat milk, it was so yummy and filling esp. for breakfast.

I have been avoiding, bacon, sausages, french fries (chips as we call it in the UK), crisps and anything deep fried.

As you probably all noticed that I love baking cakes, I eat this in moderation too.
I make them for my family and friends. As long as they like what I bake for them, I don’t need to eat a huge slice of it.  But I am looking forward to eat a full slice of the goodies that I made.

Thanks for reading.
~Lisa

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Blueberry & White Chocolate Baked Cheesecake

One of my favourite Baked Cheesecake to make is Blueberry & White Chocolate cheesecake. The white chocolate can make such a difference with the taste even if you only need to drizzle the chocolate on top of blueberry toppings.  Below is the recipe that I have been using for years. Enjoy!

BASE 

250g digestive biscuits
80g butter (melted)

CHEESECAKE

400g Philadelphia cream cheese (full fat)
120g Caster Sugar
1 large egg
1 egg yolk
1 tsp Madagascan vanilla flavour
340g sour cream
3 tbsp cornflour

BLUEBERRY FILLING

200g blueberries (tinned or fresh)
20g sugar

TO DECORATE

1 tbsp of Apricot Jam
90g blueberries (fresh or cooked)
50g Melted White Chocolate

METHOD

Pre-heat the oven to 130C.

Crush the biscuits in a food processor (or put in a plastic bag and bash with rolling pin).
Mix with the melted butter. Press into an 8 inch springform tin.

Prepare blueberry filling – add blueberries and sugar to a saucepan and heat until mix is thick and glossy. Leave to cool slightly.

To make the cheesecake, beat the cream cheese and sour cream until smooth. Pre mix the sugar and cornflour and beat into the cheese cream mix on a slow speed (you can use a wooden spoon to mix it up). Slowly mix in the remaining ingredients (vanilla, eggs, yolk) until smooth. Pour into the tin.

Fill a piping bag with the blueberry mix and cut a 1cm opening at the end of the bag. Insert the bag into the cheesecake and whilst applying firm pressure swirl in a spiral pattern working from the outside in.

Bake for 50-60 minutes, it should be set slightly, the centre will be a bit wobbly. Leave in the tin to cool.

Brush the surface of the cooled cheesecake with warmed apricot jam, sprinkle over the blueberries and drizzle with melted white chocolate to decorate.

Chill in the fridge for a few hours before serving. I leave the cake in the fridge overnight.

I have done this cheesecake so many times and the cake is delish everytime. Enjoy with a cup of tea or coffee.

Thanks for reading,
~Lisa