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Berries a Plenty
If happiness is a bowl of fresh berries on a hot summer’s day, then nirvana must be berry-laced cheesecake in the cool of air conditioning. I’m not going to complain about the two days a year that it creeps into the 90’s, but I will bake up a storm with the heat as an excuse. These creamy double layers, believe it or not, are made of raw cashews soaked overnight and coconut milk. The crust is made of naturally sweet dates and almonds for a vegan cheesecake that will have you saying, wait, no cheese in the cheesecake? Tasting is believing. Find the dEATs below!
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HIIT Me Up
Ready to tear up Tuesday like, HIIT me with your best shot! Fire away. If you’re a real tough cookie (or a softy searching for those abs – no judgment), here’s the lowdown on a few of my favorite (and new) HIIT classes in Chicago (and elsewhere), including the new FlyFit class at Flywheel, Barry’s Bootcamp, Studio Three, Shred415 and Sweat Fitness. With so many classes, it’s hard to choose. I can’t pick a favorite, so I do them all and let you decide! Check out my recap of all things HIIT below.
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A Veggie Lover’s Take On Parm
Healthy spins on classic dishes is my jam. And this veggie-filled bowl takes on the king of Italian dishes: chicken parm. This parm inspired veggie bowl is next level with Parmesan-crusted portobello mushrooms, pesto-infused quinoa, peppery arugula and fresh tomatoes drizzled with EVOO and shreds of fresh Parmesan cheese. I may never look at chicken (or eggplant) parm the same way. Get the dEATs for this Parmesan-Crusted Mushroom Bowl below!
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You’re the corn to my chowder
The corn to my chowder, the peanut butter to my jelly. This paleo cornbread may be the sidekick to this creamy vegan corn chowder, but it could easily be the star of the show. It might be a tad early for sweet corn season, but patience has never been my forte. If you’re equally impatient, dig into the dEATs below to get your sweet corn fix.
Food, Fitness, Fashion and my Furbaby
