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Getting healthy, clean vegan protein to fuel your day without all the "other" junk can be a real challenge. That's why we created Nourify PLUS!
20g of vegan protein (pea & brown rice)
No added sugar or artifical sweetners
Gluten free, soy free & dairy free
✔ Balanced & healthy forms of protein, carbs & fat
⤵ Low glycemic
Healthy fat from coconut & sesame oil
This one is for all the beef tendon lovers out there .
Gyu-suji steakie don - grilled steak and braised beef tendon with onions on rice, with egg added. The tendon was such melt-in-your-mouth fatty goodness, and I was happily surprised to find this on a menu outside of a dim sum joint .
Bonus was that I got to spend some quality time with my awesome mommy friend (you know who you are) who made the journey all the way from Richmond Hill for our little food crawl .
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Suda suda sutta paniyaaram!
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My favorite thing about springtime is definitely Easter. Pastels, flowers, Easter bunnies… aaaand did I mention the sweets? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
My family always does a potluck-style Easter dinner and for every holiday gathering, they always expect dessert from me. Every year I try to one-up myself from the previous year with something new but still a crowd-pleaser. So this year, my family is getting this Citrus Coconut Crust Cheesecake
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I topped it with Citrus Glazed Strawberries, but honestly any fruit you can’t go wrong! I can’t wait to see their reaction when they take their first bite
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Prep time: 30 mins + 1 hour or overnight
Cook time: 75 minutes
Serving: 1/8 of cake
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Crust: 4 cups shredded coconut
1/4 cup coconut sugar, or dark brown sugar
1/4 cup white sugar
zest of 1 mandarin or 1/2 orange
2 egg whites
3 TB butter or coconut oil
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Filling
4 packages (8 ounces each) cream cheese, softened
1 cups sugar
4 large eggs
1/8 tsp salt
1 teaspoons coconut extract or 1 TB coconut flavored rum
1 teaspoon vanilla extract
zest of 1/2 orange or 1/2 lemon
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Tear off enough foil to cover the crust on the rim to protect from over browning,
while still allowing the base and side to brown. Bake on bottom shelf of oven for
20 minutes or until lightly golden. Cool.
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To Make Filling:
In a large bowl, beat cream cheese, sugar and salt until smooth. Beat in zest and extracts. Add eggs in one at a time, fully incorporating before adding the next egg. Pour over cooled crust +
bake at 325 for about 75 minutes, or until center is just set and top appears dull.
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Cool cheesecake for 1 hour in oven with door cracked open. Remove from oven, and run a knife around the edges to of the pan and cheesecake the cheesecake to make it easier to take out of the springform pan. Cool completely out of the oven for 1 hour. Refrigerate overnight, then top with fruit, toasted coconut, chocolate shavings, or whatever else you fancy! #ad #easterwithphilly #itmustbethephilly #recipeshare #yellaletseat