2014 in review


Thank you for helping make this a good blog year for me. I couldn’t have done this with you the readers. I hope I can keep continue to bring interesting blogs to guys that you can continue to enjoy.

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 560 times in 2014. If it were a cable car, it would take about 9 trips to carry that many people.

Click here to see the complete report.

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My Lip Color Obsession


lipsticks

Today, I will share with you my favorite lipstick obsession. According to Vogue, the 7 matte lip colors obsessing over this season include NARs audacious Lipstick in Rita. This is of the favorite lipstick I own. I also love the one in Jeanne. I am so glad that the Sephora representative recommended this color for this. I received so many complement on this color. I also love NARs lipstick in Fast Ride. Vogue also recommends Clinique Long Last Soft Matte Lipstick in Mandarin that can be found in Sephora, and MAC Cosmetics Matte Lipstick in Heroine.  I love the MAC lipstick color. My other favorite MAC lipstick includes Viva Glam lipstick in Viva Glam VI and Matte lipstick in Living Legend. I also love MAC Cosmetics Patentpolish Lipstick in Sultana, which is a beautiful matte color. I own similar colors from Bite, including Bite Beauty Luminous Crème Lipstick in Cassis.  One thing I love about Bite lipsticks is that they are so soft. One thing I also found really lovely this reason is the Bite Beauty Mix n’ Mingle Lip Minis in Lipstick Duo of Violet/Palomino and  Duo of Poppy/Scarlet. One of my favorite Bite Beauty is Bite Beauty Best Bite Remix. It’s a gift box has four small size beautiful color lip pencil in pomegranate, sable, rhubarb, and winterberry.

The other names in the Vogue list include, Maybelline Color Sensational Creamy Matte Lip Color in Faint for Fuchsia, Revlon Color Burst Matte Balm in Sultry, Tom Ford Beauty Lip Color Matte in First Time, Surratt Automatique Lip Crayon in Blood Orange. My lip color obsessions include, Kat Von D Everlasting Liquid Lipstick Lolita and Bachelorette. I also have in my collection Kat Von D Studded Kissed Lipstick in in Homegirl. This is a dark matte lip color for one those days I am into dark colors. These two are long lasting matte lip color that I love and definitely can be added in this season’s color selections. Rimmel Kate Moss Lipstick 08 is another beautiful color that is not great for this season does not break one’s wallet.  My other lip obsession includes Marc Jacobs Lust for Lacquer Lip Vinyl Sheer in Kissability, Sephora Collection in 24 Cocoa Passion, Smashbox Be Legendary Lipstick in Primrose, and Buxom Full on Lip Polish in Jasmine.

Hope, you enjoy my lip color obsession. I enjoy my lip colors and I keep adding more to the collection. Happy reading.

 

Healthy Chicken Tikka Masala


chickentikka

Today, I will share with a healthier recipe of a dish that is very close to my heart. I have enjoyed this many times at the dad’s old restaurant and I have made this dish few times myself. I am talking about my favorite Chicken Tikka Masala. The traditional recipe is rich and creamy. Today, I will share both a healthy diary version and a diary free paleo version. Hope you enjoy make your favorite version. I look forward to hearing your comments. Happy reading.

Ingredients for Diary Version:

For the chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total) but into cubes
  • 1/4 cup plain whole-milk Greek-style yogurt
  • 2 tablespoons peanut oil (I used sesame oil since I am allergic to peanut)
  • 2 teaspoons fresh lime or lemon juice
  • 1 large clove garlic, minced

For the sauce:

  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg (I omitted it)
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
  • 4 tablespoons (1/2 stick) I Cannot Believe It’s Not Butter
  • 1 large white onion, finely chopped
  • 1 1/2 cups canned tomato purée
  • 3/4 cup water
  • 1/2 cup fat free half & half
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

For serving:

  • Naan (Indian flatbread) and/or cooked Basmati Rice
  • Equipment: Meat mallet or rolling pin, Microplane

Instructions For Diary Version:

  1. Marinate the chicken: Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness. Cut the chicken into cubes. In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil (I use sesame oil), lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  2. Make the sauce: In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, half & half, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  3. While sauce is simmering, cook chicken: Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
  4. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.
  5. To serve: Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired with Basmati Rice.

Ingredients for diary free version:

  • 1 pound boneless skinless chicken breasts or thighs, cut into bite sized pieces
  • 7 tablespoons light olive oil, divided
  • 2 T minced garlic, divided
  • 2 tablespoons lime juice
  • 1 teaspoon coriander, divided
  • 2 teaspoons Hungarian paprika, divided
  • 1¾ teaspoons sea salt, divided
  • 3 tablespoons dairy free plain coconut milk yogurt (or any allowed)
  • 2 teaspoons finely grated or minced ginger (dried is not the same!)
  • 1 medium onion, diced
  • 1 cup cherry tomatoes, halved (or other tomato is fine)
  • ½ cup full fat canned coconut milk
  • ¾ teaspoon cumin
  • 1 teaspoon honey, or a few drops liquid stevia (to taste)
  • 2 tablespoons ghee or allowed vegan butter
  • 1 tablespoon lime juice

Instructions for diary free version:

  1. Mix your marinade together in a container large enough to accommodate all the chicken: 4 tablespoons olive oil, 1T garlic, 2T lime juice, ½ t coriander, 1t paprika, 1t sea salt and the yogurt. Marinate your chicken for at least 12 hours or better still, 24 hours!
  2. Preheat a grill to high heat. Place all the chicken in a grill basket, and cook, until very slightly charred. Toss around and cook chicken all the way through. Set aside.
  3. Make your masala paste.
  4. In a medium saute pan, heat 3 tablespoons light olive oil or coconut oil over medium heat.
  5. When the oil is hot, add in the ginger, garlic, and onion. Cook until the onion if softened, a few minutes.
  6. Stir in the tomato. Cook to soften the tomato skins: about 3-4 minutes.
  7. Shovel the mixture into a blender along with all the remaining ingredients. Puree the whole mixture to pulverize the tomato skins.
  8. Heat the sauce gently over low heat along with the chicken to warm. Taste and adjust seasoning as needed!

Hope you enjoy making your healthy version of my favorite dish. Let me know if you made any changes that worked for you. I always marinate my chicken overnight in the refrigerator just to give it the extra flavor. I know that a lot of people don’t have that patients, but that is out the chef use to do it at my dad’s restaurant at well and the result was mouth watering.  Again, I can’t wait to hear your version. Enjoy.

Vegetarian Chickpeas Burger


chickpea_burger

My sister loves burger. However, as a family we wanted to cut down on red meat so I have been looking for some healthy and tasty vegetarian alternative for us to try. Through my search I came across this diabetic friendly chickpeas burger at Diabetes Forecast Magazine. This came out to be even better because my parents are diabetic, so I can make it for them as well. Hope you enjoy this healthy vegan recipe. The recipe makes 4 burgers with 15 minutes preparation time and 15 minutes cooking time. Happy reading.

Ingredients:

  • 2 tablespoon of olive oil, divided
  • 1 small onion, diced
  • 3 tablespoon of minced celery
  • 2 tablespoon of minced red bell pepper
  • 2 garlic cloves, minced
  • 2 teaspoon of curry powder
  • ½ teaspoon of kosher salt
  • ¼ teaspoon of ground cumin
  • Pinch of ground cayenne pepper
  • 2 cups of canned chickpeas, drained and rinsed
  • 1 ½ cups of bread crumbs

Instructions:

  1. In a skillet, heat 1 tablespoon of the oil over medium heat.
  2. Add the onion and sauté for 3 minutes.
  3. Add the celery, red pepper, parsley, and garlic and sauté for 2 minutes.
  4. Stir in the curry powder, salt, cumin, black pepper, and cayenne and remove the skillet from the heat.
  5. Puree the chickpeas in a food processor or blender. Pulse until you have a coarse puree, adding a little water if necessary. In a mixing bowl, combine the chickpea puree, the vegetable mixture, and the bread crumbs and mix well.
  6. Form the chickpea mixture into 4 patties. Heat the remaining oil in a heavy skillet, preferably cast iron, over medium-high heat. Add the patties to the skillet and cook for 5 to 6 minutes per side.
  7. Serve the burger patties as you prefer.
  8. Enjoy.

Each patty has 225 calories with 8 g of total fats (1.2 g saturated fat), 33 g of carbohydrate, 5 g fiber, 5 g sugar, 0 mg of cholesterol, 345 mg sodium, 230 mg potassium, 6 g protein, and 105 mg phosphorous. This is a great, healthy meal to serve to kids as well. Please let me know much you love much this vegan, burger.

Home Remedies For Skin


Today I want to bring to you some simple at home things you can do to make your skin healthier and treat every day skin problems. I came across this article at Women’s Magazine and I will share this with you today.  “Many of these over the counter treatments contain harsh chemicals that could be doing you and your skin more harm than good,” says New York-based dermatologist David Bank, M.D. “Studies have shown that you can take care of your skin with natural ingredients found at home.” Solve all of your skincare needs with these DIY fixes. Hope you start the year with beautiful glowing skin. Happy reading.

homemade-face-mask-for-oil-skin

  1. For oily skin we have Banana and Honey mask. Excess oil in our face can lead to blemishes and pimples. Bananas are among the most widely consumed fruits on the planet and, according to the US. Department of Agriculture, Americans’ favorite fresh fruit. It is high in potassium, magnesium, vitamin C, and B6. It is also high in anti-oxidants, which can protect us from free radicals that are roaming around every day.   Moreover, according to Dr. Banks, “Banana contains zinc and vitamin C, which help fight and treat acne and control your skin’s natural oils.” The mask serves as the perfect acne prevention. Hence, in order to make this mask, mash one fully ripe banana, two tablespoons honey, and a few drops lemon juice together in a bowl. Apply to the face, and leave on for 15 to 20 minutes. Remove with a warm washcloth, and pat dry.
  2. pumpkinPumpkin Cream and Raw Honey Mask: “This mask is an amazing way to gently exfoliate your skin,” says Kimberly Smith, an aesthetician at Rejuvena Health and Aesthetics in Scottsdale, Arizona. The honey is anti-inflammatory and a great moisturizer as well. Because raw honey has anti-inflammatory benefits, it calms inflamed blemishes. In order to make this mask, mix one tablespoon organic canned pumpkin (not to be confused with pumpkin pie filling), a half-teaspoon organic full-fat cream or buttermilk, and one teaspoon raw honey. I use organic raw honey. Let the mixture sit for 15 minutes, and then rinse with warm water.
  3. DIY-HONEY-ASPRIN-FACE MASKThe next mask is Aspirin Face Mask. I myself have used this mask for blemished. According to Dr. Banks, this mask is great for treating specially meant for treating pimples or for soothing irritation caused by them. In order to make this mask crush one to three aspirin pills (or more if you need more coverage; I use uncoated aspirin) in a small dish, and mix in just enough water to turn the powder into a paste. Add a few drops of warmed honey (again I use raw organic honey). Apply the mixture to your face, and let it sit until it dries (about 10 minutes), then wash of
  4. plumRevitalizing Plum Mask: According to Smith, this mask is not only great mask for acne prone skin but also great for revitalizing all type of skin. On top of being a great source of vitamins A, C, E, K and B complex, it is also rich is beta carotene, iron, potassium, and magnesium as per Smith. When applied topically, plums “protect our cells from inflammation caused by free radicals and decrease the loss of elasticity that makes skin sag. People who suffer from acne also benefit because it helps to normalize oil production and revitalize dull, uneven-looking skin” says Smith. Hence, in order to make this make, puree three to four ripe plums, and mix with a half-teaspoon turmeric, one tablespoon raw honey, and one tablespoon organic Greek yogurt. Massage onto the skin, and leave on for 10 to 15 minutes. Rinse with warm
  5. avocadoAloe Vera and Avocado Face Mask: According to Banks, avocadoes are filled with fatty acids and vitamins, which hydrates skin’s cells, locks its moisture, and heal dry and flaky skin, while aloe vera is known for its soothing and anti-inflammatory properties. Hence in order to make this mask, mash half an avocado in a bowl. Mix in two tablespoons aloe vera gel, one tablespoon dry oatmeal, and one tablespoon warmed honey. Apply the mixture to clean, dry skin, and let sit for 15 minutes. Rinse with warm water and a warm washcloth.
  6. lotionHoney Spiked Lotion: This is a simple process, just a little raw organic honey to moisturizer. According to Smith “It will make it hydrate better because honey is a natural humectant.” Humectants are key ingredients in many creams and cleansers because they hold onto moisture. Just make that you do not add too much honey because it can make the moisture too sticky. Hence, just mix couple of drop of raw organic honey to your regular moisturizer before applying.
  7. 11-cucumber-oatCucumber and Oatmeal Face Mask: According to Dr. Banks, these two ingredients can significantly reduce inflammation in your face. Hence, in order to make this mask, just mix together one cup oatmeal with a finely chopped cucumber. Apply the mixture to you face for 20 minutes, and then rinse with a warm washcloth.

I would love to hear if any of these home remedies worked for you. If you have any home remedies of you own I would love to hear that as well.

No Bake Chocolate Fudge


eatmore-bars

 

Hope you guys had a wonderful and marry Christmas. Today, I as usual, I want to share with another no bake easy to make treat, with vegan, gluten free and healthy as well. I came across this wonderful treat at Chocolate-covered Katie blog site. Happy readings.

Ingredients:

  • 1 cup pitted dates
  • 1/2 cup almonds, unsalted
  • 1/4 cup walnuts, unsalted
  • 1/4 cup unsweetened cocoa powder
  • 2 ripe bananas
  • 4 tbsp natural almond butter
  • 1/4 cup more unsweetened cocoa powder
  • 4 tbsp Organic unpasteurized honey (Note: strict vegans can use agave)

Instructions:

  1. Add dates in a bowl with warm water and allow them to soak for 30 minutes, then drain.
  2. Mix together dates, almonds, walnuts, and 1/4 cup cocoa powder in a food processor until well blended.
  3. Spread mixture in a 9×5 baking pan (or an 8×8 is okay) until evenly distributed, and press down gently with a spoon.
  4. Mix together bananas, almond butter, honey, and other 1/4 cup cocoa powder in the food processor until well blended.
  5. Spread mixture over bottom layer until evenly distributed.
  6. Place in freezer for 30 minutes.
  7. Cut into 16 squares.
  8. Re-freeze whatever you don’t eat, and enjoy at another time!

Hope you enjoy this sweet, healthy, vegan, gluten free, and tasty no bake treat. Enjoy.

Diary Free Cream Cheese


Vegan-Cream-Cheese-Intro

With all the cream cheese recipe I posted so fat I thought that, it is time for me to post a diary free, vegan, soy free, sugar free, gluten free, homemade recipe for my vegan, lactose intolerant friends out there. I came across this recipe at Health Pursuit blog site, offered by an holistic nutritionist.

Ingredients:
  • 1½ cups raw cashew, soaked for 12-24 hours
  • ¼ cup raw organic apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons water
Instructions:
  1. Place raw cashew in a glass dish and fill with filtered water. Cover and place in the fridge to soak for 24 hours.
  2. Then, drain and rinse the cashews with water.
  3. Drop cashews in a blender or food processor and add remaining ingredients. Begin with 2 tablespoons of water and work up to 3 tablespoons if needed. The water is in the recipe just to help the mixture get as smooth as possible in the blender.
  4. Blend for 2 minutes or so, until it’s as smooth as smooth can be. Set aside for a couple of hours.
  5. Drape a tall plastic container with cheesecloth. For thinner, more creamy cream cheese, double up the cloth. For a firmer cheese, use 1-ply. I chose to double up.
  6. Spoon the cream cheese mixture onto the cheesecloth.
  7. Pull up the sides of cheesecloth and tie with a piece of string or twine.
  8. Hang the cheese bag on a kitchen utensil and rest it inside a vase or juice pitcher. It just has to be extended in the air so that the extra liquids can drain from it.
  9. Leave in a warm place for at least 24 hours. Then, remove from the hanging setup you’ve created, remove cheesecloth and serve as is or add flavors such as herbs, vanilla or a touch of sugar.
  10. Enjoy.

You can use these vegan, diary free cream cheese to make vegan, diary free versions of Santa Hat Cream Cheese Bites, Cream Cheese Mints, Chocolate Delight, Chocolate Cheesecake, and No Bake Mini Pumpkin Cheesecake. Hope you enjoy these vegan friendly versions of the wonderful treats, thanks to the wonderful homemade healthy diary free cream cheese recipe. I would love to hear your comments on how any of these treats comes out with the homemade cream cheese. Happy reading.

Beginner Ab Workout


During the holidays, we all crave sweets and then comes the regret part. I for one loose my motivation for ab workout due to strain in my back and neck due to crunches. Today, I will share beginner crunchless ab workout with you from Fitness Blender which is easy to and do and is easy on your back and neck. The exercises require little space and no equipments. Hope you enjoy it. Happy Reading.

Workout Details:

This crunch free abs routine is a great combination of light cardio and core toning moves that won’t have your neck or back aching. It’s a great place for beginners to start.

None of these exercises require any equipment at all, and they require minimal space, making this a workout that you could easily do in a hotel room, dorm room, or office.

There are nine different standing abs exercises in this routine. We are going to be doing each for a total of 50 seconds, for a routine that comes in at just around ten minutes total. There is a very short rest period in between each move (roughly 10 seconds).

The exercises in this routine are low impact enough that you don’t really need a warm up before you start this video. In fact, this Standing Abs Workout could serve as light warm up cardio to get your body ready for a more difficult routine.

Crunch Free Abs Exercises – 50 Seconds of each
Double Chop Knee Pulls – Starting with both arms overhead, pull down and across the body, twice, before resetting & repeating on the opposite side. This one is for the abdominals, obliques, hip flexors, shoulders and quads.

Torso Twist Jabs – Go into a shallow squat, and twist at the torso to push each fist out diagonally across your body. Maintain the bend in your knees during the entire interval, going deeper if you want to make it more challenging. Glutes, hamstrings, quads, obliques, chest, rhomboid & biceps are the focus of this one.

Standing Toe Touches – Just like it sounds; keep a straight back and lift one leg straight out in front of your body, bringing the opposite hand down to touch that toe. Lower the leg, bring the arm back up above your head, and then repeat with the opposite limbs. Make sure that you don’t use any jerking motions or momentum to get any additional range of motion out of the kick; it is okay if you can’t get your leg very high. You will feel this in your abs, obliques, hip flexors, and quads.

Four Twist Knee Ups – Four torso rotations with a diagonal knee up on the fifth twist, maintaining a shallow knee bend the entire time. Think of it in this rhythm; twist, twist, twist, twist, knee up. This is an awesome obliques exercise. Hip flexors and thighs also have to pitch in.

Crossover Toe Touches – Extend arms straight out from your shoulders, and in a smooth & controlled motion, twist at the torso & bend to touch the toes of the opposite foot. Come back up, and repeat on the opposite side. The target of this standing abs exercise is your lower back, abdominals, and obliques.

Side Squat + Knee + Side Squat – With hands behind your head, squat to one side. When you push up from that squat, bring one knee up to the opposite elbow, before dropping back into a side squat, and then repeating the entire sequence on the entire side. Glutes, thighs, obliques, hip flexors and abs are the used during this motion.

Slow-Mo Rotations – Extend arms straight out from shoulders, slowly and deliberately twisting at the torso as far as is possible in each direction. The more focus you put into the rotations, the better it targets your obliques.

Tap Jacks – In a movement similar to a slow motion jumping jack, step side to side while tapping one foot behind you. Really focus on deliberate motions & you will feel this in your core and especially obliques.

Side Bends – Extend your arms straight out and slowly bend from side to side. You will feel this especially in your obliques.

How many calories does this Fitness Blender routine burn?
We estimate that this 10 minute workout video burns between 5-7 calories a minute, or 50-70 total.

Hope you enjoy doing this easy workout that address your core and is a great combination of light cardio and core toning moves. Happy Holidays.

Santa Hat Cheesecake Bites


santahat

Today being Christmas Eve I wanted to share this special treat with you that I hope you will enjoy. The recipe yields 25 bite size treats.

Ingredients for Chocolate Crumb Crusts:

  • 1  Stick Butter (I used I believe It’s Not Butter for healthy substitution)
  • 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
  • 2 tablespoons Splenda
  • 6 tablespoons Hershey’s Unsweetened Cocoa

Cheesecake Ingredients:

  • 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
  • 2 (8 oz) pkg fat free cream cheese, softened
  • 1/8 cup + 1 Tbsp Splenda
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/3 cups white chocolate chips
  • 1/3 cup fat free half & half, divided

Topping Ingredients:

  • 25 fairly small, fresh strawberries (or more if cutting more squares)
  • 1 (16 oz) pkg fat free cool whip

Instructions for Crust:

  1. Preheat oven to 325 degrees. Line an 8 by 8-inch baking dish with two large sheets of tinfoil (one going horizontally and one over the top of the other vertically. Make sure your sheets are long enough that you’ll have an overhang of foil over the edges of the pan. Also, be sure to mold it well to the pan).
  2. Brush foil with 1/2 Tbsp melted butter.
  3. In a mixing bowl, using a fork blend together crushed wafers and  melted butter until mixture is well combined and evenly moistened.
  4. Press mixture firmly into the bottom of the prepared baking dish (the bottom of a flat measuring cup or glass works well for pressing crust), set aside.

Instructions for Cheese Cake:

  1. In a large mixing bowl, using an electric hand mixer set on medium-low speed, blend together cream cheese and splenda until mixture is smooth, about 30 seconds.
  2. Add in eggs and vanilla extract and mix until well blended. In a separate microwave safe bowl, heat white chocolate chips with 1/3 cup half & half on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate mixture into cream cheese mixture and blend on low speed until combined. Tap bowl against counter top about 30 times to release some of the air bubbles then pour mixture over prepared crust in baking dish.
  3. Bake in preheated oven for 40 minutes then turn oven off and without opening oven door allow cheesecake to rest in warm oven for 15 minutes. Remove from oven and let rest at room temperature for 30 minutes, then cover with plastic wrap and freeze for 3 hours or refrigerate for 6 hours.
  4. Once cheesecake is fully chilled and set, remove from freezer or refrigerator and lift cheesecake out of pan using the foil overhang. Cut cheesecake into squares (I’d recommend cutting them just a bit larger the the width of your strawberries. Also it’s nice to keep some clean paper towels close by to clean your knife while cutting squares).

Instructions for Topping:

  1. To assemble: cut a flat top off of each strawberry and lay flat side down over top of cheesecake. Fill a pastry bag (or Ziploc bag and cut a small tip of corner) with fat free whipped cream and pipe around strawberry then finish with a small amount over the top of the “hat”. Serve immediately (for do ahead- you can make cheesecake the day before then assemble within an hour of serving the following day). Store in refrigerator in an airtight container.
  2. I processed the wafer in a food processor but if you don’t have one you can place them in a large Ziploc bag, seal bag and finely crush with a rolling pin .
  3. Recipe Source: cheesecake bites – I adopted the recipe from Cooking Classy, Santa hat inspired by – daisy’s world who adapted it from Erica’s Sweet Tooth.

Hope you have a wonderful and peaceful holiday with your loved ones. Please check out  and like my Facebook Page. Beside link to my blogs, I also share links from Vogue, Style, Elle, Health Magazine, Women’s Health, American Heart Association and much more. Happy Reading.

No Bake Coconut Delight


Well I though I would bring I more treat to share with you today that I came across. It is a very easy to make treat and require no baking. I hope you like it. Please share if you enjoy. I found this wonderful recipe at Whole New Mom Site.  Happy Reading.

Makes approximately 25 treats

Ingredients

  • 3 cups unsweetened, shredded coconut
  • 3/8 cup (6 Tablespoons) coconut oil
  • 1/2 cup sweetener
  • 2 teaspoon vanilla (I recommend alcohol free vanilla since you will not be baking these)
  • 3/8 teaspoon sea salt

Optional Toppings:

  • Hershey’s Sugar Free Semi-Sweet Baking Chips melted, for drizzle
  • shredded coconut

Methods:

  1. Put all ingredients in a food processor or blender.
  2. Combine until the mixture is blended and sticks together.  (Note: if you are using a high-powered blender like a Vitamix, do not turn your machine on high.  You will likely end up with Coconut Butter.  While it will be delicious, it won’t be these no bake cookies :-)!)
  3. Remove the mixture from the blender / food processor and form into desired shape.  I really like the cute little shapes I was able to make with this little cookie scoop.  If you have a little trouble with the “balls” falling apart but just gently press them back into the desired shape.
  4. Decorate with shredded coconut, cocoa or carob powder,  or melted chocolate (I love mine with melted chocolate chip, piped from a plastic baggie with a tiny hole cut in the corner) as desired.  Or leave them plain.  They are great just as is (but I do think a little coconut sprinkled on top adds a nice touch.
  5.  Leave to firm up on a plate.  They will firm up at room temperature.
  6. You really don’t need to store these in the fridge but I think they taste a tad bit better cold.
  7. Enjoy