This was previously posted on my old blog, but I figured that I’d bring it here so that I can collect all of my posts in one place making it easier on all of us!
I present to you this vegan blueberry cheesecake.
I used the cheesecake base recipe from the genius Chocolate Covered Katie. But I made the crust.
I’m anti butter/margarine for the most part and use it as little as possible and most of the graham cracker crusts that I’ve used in the past involve butter. When all else fails, create your own!
Graham Cracker Crust Recipe
8 graham cracker sheets (1 1/2 cup crushed)
2 teaspoons turbinado sugar (can be omitted)
3 heaping tablespoons greek yogurt
Mix together ingredients until well blended.
Place into a 9 inch pie pan and spread out evenly.
Bake at 350 degrees for about 5 minutes
Nutritional Info: 70 calories, 12.5g carbs, 92mg sodium, 4.5g sugar, 2.25g protein
After your crust is out of the oven you can add your cheesecake mix and bake approximately 45 minutes.
While my cheesecake was baking I was doing this..
Creating! I’m trying really hard to create new recipes and craft new things to share with you guys. I have a lot of new things to try and hopefully a lot of new things to introduce to you guy soon!
It was chilly out today so I decided to do some yoga in the house. (Which isn’t nearly as fun as doing it outside) But here’s some shots from that.
I really hope to get certified to teach sometime within the next year! I’d love to do it in Hawaii just because, but we’ll see when the time comes. Until then I’ll just be here spending lots of time upside down. 😉
Have any of you gotten your certification to teach yoga? If so where did you do it and what did you think of your experience?