Baked Blackberry Cheesecake

3/4 cup fat-free cottage cheese
2/3 cup plain non-fat yogurt
1 tbsp whole-wheat flour
2 tbsp sugar (it could use more, so next time I'll add one extra tbsp)
1 egg
1 egg white
juice and rind (finely grated) of a half lemon
2 cups blackberries, raspberries, or strawberries (must be fresh) (reserve a few for decoration)

Wash the berries and let them dry on paper towels.

Preheat the oven to 350F. Line (the base) and lightly grease a 7in round cake pan.

Using a blender, whizz the cottage cheese until smooth (it will look like sour cream). Add the yogurt, flour, sugar, and lemon, and mix well. Add the berries. Pour the batter into the pan and bake for about 45 minutes or until the cake is just set. Turn off the oven and let it set inside for 30 minutes. Decorate with berries and serve warm.

Original from Low Fat Low Cholesterol

A year later....

A year has passed since I got sick and the doctors found my pseudo-cyst... Exactly a year ago I celebrated Thanksgiving at home in Bloomington (instead of Colorado, as originally planned) weighing 125 lbs after being in the hospital for a week. This year I celebrated Thanksgiving at 138 lbs and I've never felt stronger or healthier!

My normal weight was 131 lbs, always careful not to go over and always trying to loose a few pounds... Since I started yoga 10 months ago, and after practicing an average of 5 days a week, I've gained 7 lbs and I'm ok with it. I am finally at peace with my body and this is huge, after torturing myself about it since I can remember. We really are too hard on ourselves being bombarded with ads and images of what we should look like and nobody looks like that (unless you have photoshop or surgery).

I choose to have an actual ass, strong legs, and no boobs. That's how I've always been.  And I choose to practice yoga to look, feel, and be strong and I choose to not compare my body to others'. We are, thank goddess, built differently, and this is who I am, so deal with it. I have.

Cranberry Sauce

Even the people who aren't big cranberry sauce fans loved this!

16oz fresh cranberries
1 cup sugar
1 cup orange juice

In a pan, heat up the OJ and sugar, stirring, until the sugar dissolves. Add the cranberries, lower the heat and cook for about 10 minutes. The cranberries will start to pop. Turn off the stove and cover. Sauce will thicken as it cools down.

Original from allrecipes.com

Thanksgiving Turkey

2 tbsp dried parsley

2 tbsp dried rosemary

2 tbsp rubbed dried sage

2 tbsp dried thyme leaves

1 tbsp lemon pepper

1 tbsp salt

1 whole turkey, neck and giblets removed

2 stalks celery, chopped

1 orange, cut into wedges

1 onion, chopped

1 carrot, chopped

15 oz chicken broth

1 (750 mml) bottle champagne

Preheat the oven to 350F. If you're using a turkey roaster, line it with sheets of aluminum foil that will be long enough to wrap the turkey.

Stir the herbs together with the salt in a bowl. Rub the herb mixture on the turkey and inside the cavity, then stuff with the celery, carrot, and orange. Place the turkey in the pan. Pour the broth and champagne over the turkey, making sure you put some into the cavity too. Cover the turkey with aluminum foil (make sure it is not touching the turkey.

Bake for 4-5 hours until it is no longer pink near the bone and the juices run clear. Uncover the turkey and continue baking until the skin is brown (about 30min-1 hr longer). A thermometer inserted in the thickest part of the thigh should read 180F.

adapted from allrecipes.com

Vegetable Tagin

ONE

1 onion, chopped

3 cloves garlic, pressed or minced

1 tsp olive oil

TWO

1/2 butternut squash, peeled and cubed

1 sweet potato, chopped

2 carrots, chopped

15oz chopped tomatoes

15oz vegetable broth (or water)

2 cans garbanzo beans, drained and rinsed

salt, to taste

t tbsp sugar

1 tsp ground coriander

1 tbsp lemon juice

dash cayenne pepper

fresh or frozen spinach (optional)

Sauté the ingredients in ONE until the onions are translucent. Add the ingredients in TWO and simmer, covered, for 30 minutes or until vegetables are tender. Serve with couscous.

Adapted from allrecipies.com

Indian Cauliflower

1 cauliflower

1 tsp olive oil

1/2 tsp turmeric

1 onion, minced

1 tsp olive oil

2 large tomatoes, chopped (or canned tomatoes)

3 tbsp garam masala

1 tsp garlic powder

Cut the cauliflower in large florets. In a small bowl, mix the olive oil and turmeric, and brush the florets with the mixture. Place the cauliflower in a steaming basket and steam until tender but firm. In a saucepan, sauté the onions, covered, over low heat until translucent. Add the rest of the ingredients and simmer for about 10 minutes. Serve the cauliflower over rice and pour some of the sauce on top. Yum!

Adapted from allrecipies.com

Thai Pineapple Curry

1 onion, chopped

1 tsp olive oil

ONE

2 cups sweet potatoes, cubed

2 cups eggplant, peeled and cubed

3 tbsp thai curry paste

TWO

1 small cauliflower, cut in florets

1 cup green beans

1 1/2 cups pineapple juice

1/2 cup water

THREE

1 tomato, chopped

1 red bell pepper, chopped

3 tbsp lemon or lime juice

fresh chopped cilantro

salt, to taste

Sauté the onion, covered, on low heat, until translucent. Add the ingredients in ONE and cook, covered, for 5 minutes. Add the ingredients in TWO and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the ingredients in THREE and cook, covered, until all vegetables are tender, about 10 minutes.

Serve with rice.

Original in Moosewood Low-Fat favorites

Thai "Fried" Rice

1 cup chopped onions

3 garlic cloves, minced or pressed

3 tbsp Thai curry paste

1 tsp olive oil

1 cup carrots, chopped

2 cups cabbage, finely chopped

1 red bell pepper, chopped

5 cups cooked rice

1/2 diced tomatoes

1 cup bean sprouts

3 tbsp soy sauce

2 tbsp fresh mint, minced

2 tbsp fresh chopped cilantro

Sauté the onions, garlic, and curry paste, covered, for about 5 min. Add carrots and cabbage, cover, and cook for 5 min, stirring occasionally. Add peppers, cover, and cook till vegetables are just tender. Stir in the rice, tomatoes, sprouts, and soy sauce, stirring constantly until the rice is heated through. Add the mint and cilantro.

Original in Moosewood Low-Fat favorites