Day 22/30 - I did it for the girl who was pictured on the top 3 pictures. That girl was the old me. It's been a journey but I will not stop here. I'm down 20 ⬇️ lbs and wouldn't trade it for anything! I'm excited about waking up to have my shake and tea everyday. I feel more energized than the energizer bunny! Implementing two shakes a day as a part of my meal plan has me stocked to get even better results. I want to ask you, the person who is reading this if you'd be interested in joining my team ! Comment "interested" and I'll personally message you! We can get started today and it doesn't matter where you are located; I'll take care of you! #joinmyteam#fitforlife#freefitcamps#imabusinesslady#bossbabe#teammates#mindovermatter#turncantsintocans#icandoanything#iwilldothis#sanfordnutritionclub#sanfordfl
Who needs weights when you have toddlers? And she kept saying "again, again mommy!"😅 For awhile, I have felt awful because I haven't been able to wake up early to workout. If I did, the girls would be glued on the iPad and I'd feel awful not paying attention to them. Lately, they've become my workout buddies and I do what I can.
Day 186 🍫🍫🍫 Vegan Dark Chocolate Tofu Cheesecake with Peanut Butter Pretzel Crust
For the peanut butter pretzel crust:
100 pretzels, gluten free if desired (about 4 heaping cups)
1/2 cup creamy natural peanut butter
2 tablespoons coconut oil (or vegan buttery stick), melted
1 tablespoon coconut palm syrup or maple syrup
For the filling:
1 package (1 pound) organic silken tofu
12 ounces vegan dark chocolate (72% is great)
1 teaspoon vanilla extract
2 tablespoons of fresh coffee (to enhance chocolate flavor)
Optional: 1-2 tablespoons pure maple syrup, to enhance sweetness, if desired
1. Preheat oven to 350 degrees.In the bowl of a food processor, add in pretzels and pulse until they are finely ground and resemble a crumbly flour, about 1 minute.
2. Next add in creamy peanut butter, melted coconut oil and coconut palm syrup. Pulse again for 30 seconds until well combined. Dump into a 9-inch spring foam pan and use your hands to spread crust evenly towards the sides, pressing firmly as you go.
3. Once your crust is ready, bake for 10 minutes. Allow crust to cool while you make the filling.
4. First melt the chocolate in a small saucepan over low heat, stirring frequently until smooth and completely melted. Set aside.
5. Make the filling by adding silken tofu, melted chocolate, vanilla and coffee to a clean bowl of a food processor or high powdered blender. Blend until creamy and smooth. Taste and add maple syrup if necessary to enhance the sweetness.
6. Pour over crust, spread evenly towards the sides and smooth the top. Cover and refrigerate for 1-2 hours, or overnight. Cut into 12 slices. Enjoy with fresh berries and coconut whipped cream! 😙👌🍴