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Love Cheesecake?

11/30/2022

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It might be the holiday season, but that doesn’t mean we throw our nutrition goals out the window! I love being on the lookout for healthier, plant based alternatives to some of my family's favorite dishes, and this one was a true standout. It’s beautifully red and green for the holiday season, it’s plant based, and it requires NO baking!

Try it and let me know what you think.

Vegan No Bake Matcha Cheesecake, from Running on Real Food

If you’re a matcha-lover or have some matcha powder you don’t know what to do with, this matcha cheesecake is such a fun way to use it! You can use ceremonial or culinary grade matcha but you’ll get the best color with a bright green powder, usually what you’d find in a good quality ceremonial grade matcha.

This simple cake is gorgeous, perfectly zesty, and lightly sweetened with a hint of earthy matcha flavor. It’s like a matcha latte in cheesecake form!

Enjoy this beautiful dessert for a special occasion this holiday season or–let’s be honest– store it in the freezer so you can pull a slice or two anytime you need one!

INGREDIENTS

For the Crust

1 cup almond flour (112 g)
1 cup pecans (100 g)
4 tablespoons of maple syrup (70 g)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon (optional)

For the Cream Filling

1 ½ cups raw cashews, soaked in water for 6–12 hours) (200 g )
1/3 cup of melted coconut oil (50 g)
1 cup of coconut cream (215 g)
1/2 cup maple syrup (115 g)
⅓ cup lemon juice (50 g)
2 tbsp matcha powder
2 teaspoons vanilla extract
1 teaspoon soy lecithin (optional, for better emulsion. Buy online or in well stocked grocery stores)

INSTRUCTIONS
  1. Soak Cashews: Soak the cashews for at least 6 hours up to overnight in a bowl of water. When you’re ready to make the cake drain and rinse.
  2. Make Crust: Add the ingredients for the crust to a food processor and blend into a moldable dough. Use your hands to firmly press the dough into an 8-inch springform pan until you have a smooth, even layer.
  3. Blend Filling: Add the drained cashews to a high-speed blender with the rest of the cream ingredients and blend into a very smooth consistency.
  4. Add Filling to Crust: Pour the cream over the crust in the pan. Smooth with a spatula if needed.
  5. Freeze: Place the cake in the freezer for 2 hours up to overnight.
  6. Serve: Let thaw briefly at room temperature or in the fridge for 30-60 minutes before serving.
If you try it out, let me know what you think!

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Top Fall Seasonal Produce to Stock Your Pantry

11/2/2022

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For many people, fall is the season of turning leaves, cozy sweaters, and all things warm and cozy. But for farmers it’s also the time of harvest, and this brings an abundance of fresh foods that grew all summer to our grocery store shelves. 

Thanks to a growing global supply chain, most fruits and vegetables are available in supermarkets year round. So why should you seek out seasonal produce? Seasonal fruits and vegetables are:

-Better for your health: When fruits and veggies are eaten in their proper season, they are more nutrient dense because they have matured on the plant, rather than being picked early and made to ripen in a truck with chemicals.
-Better for the environment-  Seasonal produce more often comes from local farms, which means less emissions from airplanes and trucks necessary to bring us produce from all over the world. Eating local also reduces water use, land use, soil degradation, and pollution
-Better for your taste buds: An apple freshly plucked from a tree will be much tastier than one shipped thousands of miles or left in cold storage for months.
-Better for your budget: Fruits and vegetables are likely to be at their best price in the fall, so you’ll save money by sticking to what’s in season.

So what's in Season this Fall? Check it out:
1. Sweet potatoes
2. Beets
3. Pumpkin
4. Butternut squash
5. Brussel sprouts
6. Apples
7. Cranberries
8. Kale
9. Eggplant
10. Broccoli

Not a big fan of the raw veggie? All of the above veggies taste WONDERFUL when you roast them in the oven. Just cut up your chosen one, toss it lightly in olive oil, and spread on a baking sheet. Season with salt and pepper. Bake in the oven at 400 degrees until browned. Simple and your body will thank you!  What is your favorite fall recipe?
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    Heather Gradke

    I'm a BASI Certified Pilates Instructor by day, somewhat competent housewife by night. I used to have hobbies but then CHILDRENS. I am married to the love of my life and somewhat charismatic Rustin Gradke. I have 4 kids that are wonderful sometimes but mostly they just eat a lot. I'm a lover of God and movement and the occasional bowl of queso.

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