- Try to keep your food to as few ingredients as possible (example, gardenburger has 40some ingredients - there is another portland brand that has 4! LOOK for it at New Seasons!!). Its just BETTER for your bod - more true to the source, more natural, is better for your body, your health!
- For protein, shoot for RICE protein over WHEY protein (easier to digest - am going to look for that in the drinks).
So speaking of food & simple ingredients.... We had friends visit last night & got to mingle over Gorgonzola Cheesecake - its DREAMY (thank you Teresa, my Demarle Guru - PS: use a demarle mold for easy maneuvering!):
Blue Cheese Walnut Cheesecake (I actually use Gorgonzola cheese and don't use walnuts.)
2 8 oz. pkg. cream cheese, softened
8 oz. (I actually double this) crumbled blue cheese
2 1/4 cups sour cream, divided (I use less than this, see below)
1/8 tsp. pepper
1/2 cup chopped walnuts
sliced star fruit
Preparation time: 15 minutes (needs to refrigerate overnight)
Cooking Time: 35-40 minutes
Place Sponge Cake Mold (you can use any mold) on Perforated Baking Sheet. Set aside.
In a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup sour cream and stir until blended. Add eggs; beat on low speed just until combined. Stir in pepper.
Pour into Sponge cake mold. Bake at 325 degrees for 25-30 minutes., or until center is almost set (top may crack).
Let stand on a wire rack for 5 minutes; spread with remaining sour cream (I have skipped this step the last few times and I like it better without the extra sour cream). Bake 5 minutes longer. Cool on wire rack for 10 minutes. Run cake server knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Unmold cheesecake and sprinkle with walnuts (I don't use nuts). Garnish with grapes, star fruit and herbs if desired. Serve with crackers.