Pumpkin Cheesecake with Honey, and Almond Crust

 

As I noted in my Thanksgiving Dinner Survival Guide, personal happiness at Thanksgiving means having a fabulous dessert which I can eat -- meaning, no flour, no grain, and no sugar. Seems impossible I know! When faced with a challenge, I try to make the best of the situation. This led me to my new love -- Cheesecake! There are so many cheescake variations it's really endless. And cheesecake can be made succesfully, and awesomely, without sugar or grain. I must say, it's not necessarily quick or cheap, but for me it's well worth the payoff to have a great dessert at Thanksgiving (or really anytime.) Here's what I do...

For the crust, instead of the typical graham cracker recipe, I make a crust using chopped Almonds or Almond Meal. Trader Joe's has Almond Meal for a good price, but I prefer to chop whole Almonds in the Cuisinart Food Processor because it makes the crust crunchier. Either works well. For sweetener, instead of sugar I use honey. Pretty simple switches! Here is a cheesecake recipe I found on Food Network, which I modified to be hypothyroid friendly:

Ingredients

Crust:

• 1 3/4 cups ground almond and/or almond meal
• 3 tablespoons honey (optional)
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 - 2 cups honey
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine almond meal, honey and cinnamon. Add melted butter. Mix well. (If the crust seems too dense, just add a little more almond meal). Press mixture down flat into a 9-inch springform pan**. Set aside. 

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, honey and the spices. If it needs more honey add more as needed. Add vanilla. Beat together until well combined. Note: The batter may seem sweet but it loses some sweetness in the baking. So better to add a little more honey to be safe.) 

Pour batter into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

** I divide my cheesecakes into pie and muffins, mainly because I want to try the cheesecake right when it's done! So I use a 6" springform cheesecake pan, and a muffin tin with 6 cups. I line both with crust and batter. The mini-muffin cheesecakes take less time to cook.

Thanksgiving Dinner Survival Guide

Vermont CremeryThanksgiving is one of those holidays that's all about carbs and sweets -- pretty much the foods which make me feel bleh because of hypothyroidism. That's why I developed my own way of eating with the Miss Lizzy Diet.

At Thanksgiving everyone is eating what they want, so I wanted to find a way to survive Thanksgiving where I felt great and totally satisfied with foods (as well as not gaining weight!). Here's what I do:

1. Thanksgiving morning, eat a good breakfast with protein and veggies (this really helps with carb cravings and holds me over until dinnertime)

2. Bring an appetizer that makes me happy and that I can eat -- like cheese! -- have I mentioned I really love cheese? Cheese really helps with my carb and sugar cravings because its rich and satisfying. Pretty much anything from Vermont Cremery is heaven for me. I skip the crackes and just eat the cheese straight.

3. At mealtime, I fill my plate with any food that don't have carbs (a little breadcrumbs or flour in the gravy won't hurt) I am always suprised that there's a lot of non-carb dishes to choose from -- like salads, vegetable side dishes, Turkey, gravy, even some potatoes. I'll have seconds if I am still hungry, but again avoiding all carbs. Maybe at the end I'll try a little stuffing, but at this point I am usually full I can have a little carb without overeating.

4. For dessert, bring a super awesome treat specifically for me (I am going to post my special cheesecake recipe shortly!)

So that's pretty much it. Eating this way on Thanksgiving helps me avoid the brain fog and lethargy of carbs, but still enjoy the day, feel great, and not gain weight (!)

xxoo

Lizzy

The Real Story About Salt

According to James Wilson author of Adrenal Fatigue, salt craving is a common symptom for all stages of adrenal fatique.  Sadly our salt-phobic society has deprived millions of people the very nutrient needed to decrease adrenal fatigue symptoms and increase recovery.  For people with high blood pressure salt can be an issue but since low blood pressure is one of the common symptoms of adrenal fatigue salt may greatly benefit adrenal sufferers. Wilson says unless you are one of the rare people with adrenal fatigue and high blood pressure, go ahead and salt your food.

But salt is not created equally.  On Stop the Thyroid Madness, they say sea salt contains important trace minerals, that are mostly removed from table salt. Recom mended daily amounts of sea salt are 1/4 to 1/2 tsp in water twice a day for Aldosterone and Adrenal Fatigue.

Health reasons aside, sea salt just tastes better. After following a very specific eating program, the HypoT Girl's Diet, it's really important to me that my food tastes good. And for me that means good salt!  To understand the difference, take the taste test challenge. Buy some sea salt (I like Real Sea Salt and Celtic Sea Salt) and compare to regular table salt. If you're like me, you will never go back to plain table salt. 

One important note, real sea salt is not iodized so I supplement my iodine intake separately with J.Crow's® Lugol's Solution of Iodine.

Shepherd's Pie

This is a variation on Gordon Ramsey's Shepherd's Pie recipe. It's a great winter or rainy day meal. It has potato which is a carb treat sometimes. And I increase the carrots for flavor and to get more vegetables in the base. The recipe takes time but makes plenty for leftovers.

Cook Time: 1 hr 30 mins partly unattended

Serves 6

Ingredients

• 2 tablespoons olive oil
• 2 lbs ground lamb, or combo of lamb and buffalo (only if its good tasting)
• fresh ground black pepper
• 2 cups onions, peeled and finely chopped
• 2 carrots shredded or finely chopped
• 2 sprigs fresh thyme, chopped
• 2 garlic cloves
• 1 ounce butter
• 2 tablespoons tomato puree
• 2 tablespoons flour
• 7 ounces red wine
• 2 1/2 ounces Worcestershire sauce
• 1 cup chicken stock
• 2 lbs boiled potatoes
• 2 ounces butter
• 5 ounces milk
• 1/2 cup parmesan (more or less as desired)
• fresh ground pepper
• salt

Directions

1. In a large frying pan over medium heat, heat oil until hot. Add half the meat, season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Drain excess fat from pan.
2. Add butter wait until it foams, then add the onion and carrots. Cook until soft and translucent. Add the thyme and garlic cook for 203 minutes more. Add the meat and tomato purée and stir.
3. Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 20-30 minutes (less time if the mix is thick, more time if it needs to boil down). The mixture should be thick and glossy. While the meat mix is simmering prepare the potatoes.
4. Preheat oven to 400 degrees.
5. Peel potatoes, cut into quarters and boil in a larger pot.  When potatoes split easily with a fork, drain. Mash potatoes to break apart or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Warm milk and butter in microwave until its hot to the touch. Pour over the potatoes and beat well, season with salt and white pepper.
6. Put the meat mixture into a large baking dish, then top with the creamed potato. Use a fork to rough up the top. Sprinkle with shredded parmesan.
7. Cook in preheated oven for 30 minutes or until bubbling and golden brown in color.

Sauteed Apples, Pears or Peaches

Many fruits can be sauteed in butter for a delicious dessert.  In particular pears, apples, and peaches are great.

Cook time: 10 minutes

Serves: 1 (multiply as desired)

Ingredients

1 Pear, Apple, or Peach

1 Tbs Butter

Dash of Cinnamon, Nutmeg or Chili Powder

Truvia or Stevia Liquid Sweetener

Sour Cream or Yogurt (Full fat variety)

Directions

Heat butter in pan on medium heat until foam subsides.  Cut fruit into cubes or slices, saute in butter. Cook about 5-7 minutes until fruit softens to desired tenderness. Add spices, stir and removed from heat.  Add sweeter, stir.  Top with Sour Cream or Yogurt.