The Essential Flax

When one begins a low carb journey, one comes face to face with words or terms that one never knew existed. "Ketosis". "Stevia". "Critical Carbohydrate Limit". "Induction". "Flax." If you mention any of these to someone who's not on a low carb diet, you might get a blank stare. I would have to admit that before doing Atkins I've never heard of any of these words including flax.

But the more I read about flax, about its benefits and how using it as in ingredient can make something akin to bread, the more I wanted it. So I did what anyone would do, Google it. I looked into buying it from the US but the shipping cost alone would be more than the price of the flax itself. Then I stumbled onto FlaxAsia where more benefits of flax are posted and most of all the company is based right here in the Philippines! It's more convenient and definitely cheaper to get flax from them.

Flax is not just for low carbers like myself but it also helps in lowering blood sugar and preventing heart disease. I strongly suggest you visit their site to read all about the numerous benefits from this highly nutritious plant. The good people at FlaxAsia sent me a sample of their product complete with reading material that would further educate me about The Essential Flax. I received the package yesterday and I have already made three different variations of a low carb recipe using flax. I will post these recipes in a little bit but because I am a tease, here are a couple pictures of what I've made so far.


Cheeseburger with Flax Seed Bun: Look ma! I can hold my burger now! No need for fork and knife!


Cinnamon Flax Seed Muffins with Cream Cheese Frosting

Didn't those pictures make you drool just a little bit? The best thing about flax is it's okay for Induction and helps in "regularity". Now, I have a secret I want to share. For both those recipes, I did not use any flour. Not even a little bit!

But don't fret. I will have separate entries for both recipes but let me just reiterate how wonderful flax is and how I am so amazed by the taste and texture. This is the closest to "real bread" I've ever been. Thanks to the wonderful people at FlaxAsia and I will be ordering more soon as my bag is already half gone!

The Ugliest Cheesecake Ever

Wrinkles give these cheesecakes personality



For the longest time I have avoided making cheesecake. Don't get me wrong, I love it. So much. That's why I didn't wanna mess it up. That and the fact that an 8 oz block of cream cheese costs well over PhP 100 (that's just a local brand, not even Philadelphia!). So the thought of fudging it up and wasting money at the same time was enough to make me step away from all the delicious cheesecake recipes online.

Recently, I stumbled upon a recipe that really tempted me. It didn't have a lot of ingredients and instead of using a springform pan (which I've never seen in real life) made use of a muffin pan. I figured making cheesecake muffins would be a far lesser task. The recipe was a success. I made it a few more times, dressing it up with strawberries and whipped cream, eating it plain. It was just that good.


This is NOT low carb

When I decided to go low carb, I looked at that recipe and just by simply removing the crust turned it into something I could enjoy - albeit in small portions - and still stay on plan. Even better news is it's allowed on Induction! Magic words, right?

Now you can definitely make this prettier but unless you want other people to steal it, DON'T. Who cares about those wrinkles anyway? Or the fact that sometimes the middle part sinks? It might not be pretty but damnit it's good! AND LEGAL! Again, the magic word!

The Ugliest Cheesecake Ever
*Adapted from various cheesecake recipes and inspired by Chocolate Kiss' Sour Cream Cheesecake
serves 12

Ingredients
16 oz cream cheese
1 C Splenda (NOT sugar blend but granular)
2 t vanilla
4 T lemon juice
3 T sour cream
2 eggs


Forgot to take a pic with the cream cheese. Sorry!


1. Preheat oven at 325. Prepare 12 cup muffin pan.

2. With a mixer, beat the cream cheese until there are no more lumps. Slowly add the Splenda, incorporating both ingredients well.


Beat the cr*p out of that cheese!

3. Add vanilla, lemon juice and sour cream. Blend but make sure not to over mix.

4. Add eggs one at a time, gently mixing after each one.

5. Divide the batter evenly between the 12 muffin cups. I used an ice cream scooper to divide them equally.


Invest on an icecream scooper. It's convenient and not that messy to use.


6. Bake at 325 for 12 to 15 minutes depending on your oven. Check at 12 minutes and the tops should be set but not hard. I actually like to underbake this because the center has that ooey gooey cream cheesy filling that I love.

7. Let cool for at least 30 minutes. Put in the fridge for at least 2 hours. This is best eaten cold.

Carb count 3.7 per serving

Notes
If you want to make prettier cheesecakes, check this out.
If you're past Induction (woohoo!) you may add fresh strawberries on top or even do a nut crust.