Blueberry Cheesecake

Serves 6.

Preheat oven at 325 F.

In a large bowl, mix together until smooth and creamy:

- 1 package (500g) pressed cottage cheese

- 1 cup plain yogurt

and then add and mix well:

- 1/3 cup agave syrup

- 1/4 cup whole wheat flour

- pure vanilla extract

- cinnamon

- 2 eggs

Pour batter into a butter and lined 9 in (23 cm) round cake pan.

Bake for ~ 45 min. When done, remove from oven and let cool completely in pan.

Blueberry topping:

In a sauce-pan over medium-heat, bring to boil:

- 1/2 package (300 g) frozen blueberries

- 1/4 cup agave syrup

Cook until a thick syrup is formed.

Let cool and then spread blueberry topping over top of cake.

Refrigerate at least 4 hours before serving.

Nutrients per 1 slice: Calories: 259, Total Fat: 4.1g, Saturated Fat: 2g, Trans Fat: 0g, Cholesterol: 74mg, Sodium: 57mg, Total Carb: 36.8g, Dietary Fiber: 1.3g, Sugars: 6.8g, Protein: 20.3g,

Vitamin A: 9%, Vitamin C: 2%, Calcium:8%, Iron: 1%

*** For the low-carb version of the blueberry cheesecake:

- use Stevia extract instead of agave syrup

- use almond or chickpea flour instead whole wheat flour

Apple Cranberry Loaf (Whole Wheat)

Light and fruity. Makes 16 slices.

Preheat oven at 350 F.

To a large bowl add in this order and mix well after each ingredient:

- 2 eggs (whole)

- 1/2 cup agave syrup

- pure vanilla extract

- cinnamon

- 1/4 cup plain yogurt (Balkan or Greek style)

- 1/4 cup oil

- 1 apple, cored, with skin, thinly diced
- 1/2 cup dried cranberries

- 1 & 1/4 cup whole wheat flour

- 1 tsp magic powder

Pour the batter into a parchment paper lined loaf pan.

Bake for ~ 50 min, until the top is golden.

Nutrients per 1 of the 16 slices: Calories: 123, Total Fat: 4.6g, Saturated Fat: 0.8g, Trans Fat: 0g, Cholesterol: 31mg, Sodium: 12mg, Total Carb: 19.5g, Dietary Fiber: 1.6g, Sugars: 3.5g, Protein: 2.3g

Vitamin A: 1%, Vitamin C: 2%, Calcium: 1%, Iron: 3%

Berry Rye Tart

Serves 6.

Preheat oven at 350 F.

In a bowl, mix together:

- 1 & 1/4 cup dark rye flour

- 1/4 cup oil (such as olive, grapeseed, etc)

- 1 tbsp agave syrup

Add 3-4 tbsp ice cold water and mix into a dough.

Shape dough into a ball and place in the middle of a tart pan.

Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.

Set aside.

In a pan, over the stove top, mix together:

- 1 cup frozen blueberries

- 3 cups frozen raspberries

- 1/2 cup dried cranberries

- 1/3 cup agave syrup

- pure vanilla extract

Bring to a boil and stirr well; cook until a thick syrup is formed.

Remove from heat and place the berry mixture over the tart dough.

Bake in the oven for 30 min.

When done, remove from oven and let stand for ~ 15 min before cutting.

Nutrients per 1 of the 6 servings: Calories: 314, Total Fat: 9.8g, Saturated Fat: 1.3g, Trans Fat: 0g, Sodium: 1mg, Cholesterol: 0mg, Total Carb: 59.5g, Dietary Fiber: 10.6g, Sugars: 14g, Protein: 4.3g

Vitamin C: 20%RDV, Calcium: 3% RDV, Iron: 11% RDV

Vegan; gluten free; high in fiber; carb bomb!

Brownies (plain) - Whole Wheat

Classic brownie recipe - used whole wheat flour instead of white flour and agave syrup instead of sugar.

Makes 16.
Preheat oven at 350 F.

In a large bowl, melt

- 5 oz (140g) semisweet or sugar-free chocolate
- 1/2 cup unsalted butter, cut into pieces

When completely melted, remove from pan, add in this order and mix well after each addition:

- 2 tbsp cocoa powder (unsweetened)
- 1/2 cup agave syrup
- pure vanilla extract
- 3 large eggs
- 3/4 cup whole wheat flour mixed with 1 tsp baking powder


Pour the batter into a parchment paper lined 8 in. (20 cm) square pan.

Bake for ~ 30 min.

Nutrients per 1 of 16 servings: Calories: 164, Total Fat: 10.2g, Saturated Fat: 5.8g, Trans Fat: 0g, Cholesterol: 62mg, Sodium: 16mg, Total Carb: 17.9g, Dietary Fiber: 1.4g, Sugars: 3.9g, Protein: 3g
Vitamin A: 5%, Calcium: 1%, Iron: 5%


*** For the vegan version of this brownie use:

- 1/4 cup unsweetened applesauce for each egg (so 3/4 cup applesauce for this recipe)
- 1/2 cup vegetable oil (such as grape seed, light olive oil, etc) instead of butter

Baked Kale Chips

Preheat oven to 350F.

Needed:

- 1 bunch kale leaves

- olive oil (or other kind of oil)

- seasoned salt

Remove kale leaves from thick stems and cut into bite size pieces.

Place kale leaves pieces onto a parchment paper lined cookie sheet.

Drizzle with olive oil and sprinkle with seasoned salt.

Bake for 10-12 minutes, until edges brown.