Thanks to everyone who entered the giveaway and who filled out the feedback form. I was surprised at how many people responded. I’m basically super surprised anyone reads this ever. I thought you might be somewhat interested in hearing why other people read the blog. I did a pretty bad job at asking questions (and double posting them, too) so sorry if you felt like I was asking the same question over and over. I kind of was. I’ve also realized I’m becoming more and more of a nerd. Metrics! Graphs! Data! Stats! Who knew these things could be so helpful?
And now for the part that you’ve been waiting for: the winners. There were considerably less entries this time than last giveaway so your chances of winning were quite high. If your name is below, please email me your address so I can hook you up with your prize.
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If you want to go check out Zevia for yourself, here’s where you can find it in Canada and the US.
My husband and I are away from home so frequently that I have learned to become pretty adaptable wherever I am. I’m rarely home-sick for our apartment or even Montreal, anymore. When we were in the US this summer for four weeks, I did get home sick for Canada. As soon as we were across the border, I was fine. Four weeks seems to be the max I can endure away from my country.
The one thing that happens every time I’m away from home, is that I get home-sick for the food we love. The wheat-free and sugar-free food we love. Both our sets of parents are always very accommodating when they cook for us, but finding sugar-free things is not easy, which is why I always end up making things from scratch.
While we were visiting my in-laws for Christmas my mother-in-law made a No-Bake Chocolate Cheesecake that looked so yummy. I’ve been looking for a good no-bake cheesecake recipe, so I gave this one a shot. It calls for bitter-sweet Bakers chocolate squares, so I knew it would be easy to sub in unsweetened chocolate and then add more natural sweeteners.
Last night I gave it a try. I’m very glad I did! It was glorious. I haven’t had a cheesecake in 10 months?
So if one of your goals for the new year was to eat healthier or you’ve finally resolved to go sugar-free, then here’s a recipe to try. I use NuNaturals powdered stevia, xylitol and agave (you can use honey instead, but if you’re concerned about glycemic index impact, then use more xylitol or stevia).
- 1/3c chopped almonds, toasted, or use a graham cracker/butter crust like I did.
- 2 packages (250g each) cream cheese softened,
- 1t powdered stevia
- 1/4c and 2T agave nectar
- 1/4c and 1T xylitol
- 6 squares unsweetened bakers chocolate
- 1 envelop unflavoured gelatin, or 1/4t tapioca starch
- 1c whipping cream, whipped
- Grease an 8 1/2″ springform pan.
- Sprinkle with almonds or press your graham base in the bottom
- Beat the cream cheese in your mixer until smooth. Add 1/2t of the stevia, 1/4c of agave and 1/4 xylitol.
- Melt chocolate in a microwave safe bowl in the microwave starting with 1 minute, then reduce to 30 seconds. Once there are smaller chunks, just stir until it is smooth. Add the 2T agave, 1T xylitol, and 1/2t stevia. If the chocolate isn’t sweet enough for you, keep adding sweetener until it is in small amounts.
- Sprinkle the tapioca starch in 1/4c cold water in a microwave safe dish. Let sit 5 minutes, stir a few times to incorporate.
- Put tapioca water into the microwave. Cook for 10 seconds, stir, then 10 seconds again, stir, then 5 seconds. Mixture should turn clear and glue-like. Let sit to cool.
- Mix chocolate with cream cheese until fully incorporated.
- When tapioca is warm, mix thoroughly into the cream cheese mixture.
- Whip the whip cream, then fold into the cream cheese until fully incorporated. Pour into the pan and put in the fridge for 2-3 hours.
Tip: if you use the gelatin instead of the tapioca, it will be less firm.