I love cheesecake (who doesn't right?) so in my endeavor to find a (healthy) cheesecake recipe, I found a gem.  I made the conventional, and a paleo(ish) recipe for one of my besties.  The first one is a variation if found in a cookbook called The Sneaky Chef.  If you run across this gem, snap it up.  I promise that it doesn't disappoint.  I only have a picture of the paleo version, but both come out equally delicious.  Trust me, the husband even ate it :)

Crust: 

6  tbs whole wheat flour

6  tbs ground walnuts

6  tbs oat bran

1/4  tsp salt

3  tbs sugar

3  tbs canola oil

Preheat the oven to 350 degrees.  Spray the pie pan, or springform pan with cooking spray. 

In a medium bowl, combine all dry ingredients.  Mix in the oil.  Press the mixture into the pan, make holes with a fork (about 5 times should be fine), and bake for about 15 minutes (until golden brown).

Cheesecake:

14 ounces of firm tofu

8 ounces of light/fat free cream cheese

1 large egg

3 egg whites

1 1/2  c of plain yogurt (you can use lofat/nonfat)

1 tsp vanilla

3/4  c sugar

1/2  tsp salt

Preheat the oven to 350 degrees.

Cube the tofu and the cream cheese.  Puree them in a food processor until smooth.  In a separate bowl, mix egg, egg whites, yogurt, vanilla, sugar, and salt.  Add the tofu/cream cheese mixture.  Mix until a smooth consistency is achieved.  Pour the mixture into the prepared crust.  Bake for an hour.  Check the edges and the center for firmness.  If the center is not firm, then continue to bake for 15 more minutes.  Once the center is firm, let the cake cool for 15 minutes.  Refridgerate for 3 hours before serving.  Top with chocolate syrup, or fresh berries.

Jackie's Paleo Cheesecake

Crust:

3 tbs ground walnuts

3 tbs ground flax meal

12 tbs coconut flour

1/4 tsp salt

1 tbs sugar

3 tbs coconut oil

In a medium bowl, combine all dry ingredients. Mix in the oil. Press the mixture into the pan, make holes with a fork (about 5 times should be fine).  Do not prebake this crust! If you do, it will come out over done :(

Cheesecake:

14 oz firm tofu

8 oz light/fat free cream cheese

1 large egg

3 egg whites

1 1/2 c coconut/milk yogurt (your choice)

1 tsp vanilla

1/3 c honey

1/3 c sugar

1/2 tsp salt

Cube the tofu and the cream cheese. Puree them in a food processor until smooth. In a separate bowl, mix egg, egg whites, yogurt, vanilla, sugar, honey, and salt. Add the tofu/cream cheese mixture. Mix until a smooth consistency is achieved. Pour the mixture into the prepared crust. Bake for an hour. Check the edges and the center for firmness. If the center is not firm, then continue to bake for 15 more minutes. Once the center is firm, let the cake cool for 15 minutes. Refridgerate for 3 hours before serving. Top with fresh berries.

so my kid is "special," what's your point?

My darling first born, a beautiful, energetic boy, was diagnosed with Sensory Processing Disorder about a year ago.  The days are filled with trying to prevent/decrease behaviors, redirecting, sensory breaks, and just trying to maintain my sanity.  With two kids under 5, it seems like I am the only person in the entire world dealing with this.  Well, I should count it as me plus one.  Plus one. My wonderful husband got more than he ever bargained for.  With the diagnosis came something more real.  The realization that our first born son was not "normal." The ideas of simple games of baseball and playing make believe were replaced by unexplainable tantrums and some kind of aggressive play-ninja stunts that could only be compared to Bruce Lee.  Nope. Not us.  We were in for a ride of loud noises, over stimulation, too tight clothes, and hugs that would pop your head off.  It was love.  Love that would rise above it all.  The days of cleaning up his room and tears rolling down your face for the realization that was to come.  Therapy. IEP meetings.  Trying to explain to family and friends that you had to approach him just a little bit different.  At the end of the day, he is ours.  His beautiful mind and warm heart was given to us...just for a little while. 

My New Favorite Peanut Butter Cookies

Ingredients

1/2 cup sugar

1/2 cup brown sugar

1/2 cup butter, softened
1 egg
1/2 cup peanut butter
1/2 cup all purpose flour
1/2 cup whole wheat all purpose flour
1/4 cup flax seed meal
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice

Instructions

Preheat the oven to 375 degrees.  Cream butter, sugar, and brown sugar into a medium sized bowl.  Add the egg and peanut butter, mix until combined.  In a separate bowl, combine dry ingredients and gently mix.  Combine wet and dry ingredients, and mix until just combined.  Form 1 inch balls of dough onto an ungreased baking sheet.  Gently press down the dough with your fingers.  With a fork (plastic works best), press a criss-cross pattern into the center of each cookie.  Bake the cookies for 15-17 minutes (depending on how crunchy you want them).  Enjoy! This recipe makes about 2 dozen 2 inch cookies.