Easy Cheesecake

This past weekend we celebrated my big brother’s birthday, HAPPY BIRTHDAY Justin!

I made a no-bake cheesecake that I thought was super tasty and thought I would share the recipe with you here.


I decided to make the crust myself by combining 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter (I also added a little cinnamon, but that is optional).

Press the mixture into a 9-inch pie plate and bake for 8 minutes in a preheated 350°F oven. Cool completely.


  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 cup sour cream
  • 2 teaspoons pure vanilla extract
  • 8 ounces prepared whipped topping, thawed
  • 1 prepared graham cracker crust (6 ounces)
  • 1 pound fresh berries for decoration

Traveling Ramen.


I saw this recipe on a website the other day and I wanted to make sure I had it saved in my personal favorites.

I have tried this recipe a couple of times and it never disappoints.

What you will need:

*A pot with a lid

*1 handful of dried noodles

*1 handful of mixed asian veg

*1 handful of left-over cooked chicken / cooked prawns / tofu

*Half handful of bean sprouts

*1 spring onion

*1tsp fresh or dried coriander

*1tsp hot sauce (I like Sriacha)

*1tsp miso paste

*1tsp bouillon/stock powder (I use half the packet of stock that comes with my Ramen noodles)

*1tsp tom yum paste (I couldn’t find this, so I used Red Curry paste instead)

*1tbsp soy sauce

*I always add a generous amount of fresh sliced ginger for an immune boost.


Cook your noodles according to the package.

When they’re done, place them into the bottom of your pot.

While the noodles cool, make your taste paste:

In a small bowl mix together your miso, bouillon, soy, tom yum paste, as much hot sauce as you like. Even if you don’t like spicy, add a little as it gives the soup a great bite and boosts your metabolism.

When your pots are nice and chilled, add your sauce.

Pile in your chosen meat. (make sure it’s cooked)

Pack in a handful of sliced veg and bean sprouts.

Bean sprouts are warriors in the nutrition world! Bursting with vitamin C & B and protein. So be generous!

Top with sliced spring onion.


Sprinkle in your coriander

And you’re done!

Place the lid on your pot and place in the fridge until you are ready to eat. These are great to make the night before and take to work.

When you’re ready to eat, boil the kettle and open your pot.

Pour boiling water in, until the top veggies are swimming.

Seal the pot and leave it for a couple of minutes.

When you can’t wait anymore, mix it up and chow down.


Healthy coconut popcorn.

I stumbled on this healthy coconut popcorn snack recipe and feel it is a MUST share.
If you have been to the movies in the past, I don’t know…EVER, you have most likely been suckered into buying a big, salty, buttery bag of bright yellow popcorn. Why? because popcorn is delicious, simple!
I also heard, and don’t quote me on this, but I heard that a medium bag of popcorn and a medium soda have the same number of calories as three Big Macs. WHAT? I can’t wrap my mind around how that is possible, but I have chosen to make my own.
  • For the Popcorn:
  • ½ cup melted coconut oil
  • 1 cup popcorn kernels
  • For the Sauce:
  • 6 tablespoons melted coconut oil
  • 1 tablespoon raw honey
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon ground/grated nutmeg
  • ½ teaspoon Himalaya pink salt
  • ¼ teaspoon ground black pepper
  • 1 cup dried cherries or cranberries
  • ⅓ cup pumpkin seeds or sunflower seeds
  1. Pop the popcorn kernels in the melted coconut oil.
  2. Meanwhile, heat the remaining coconut oil and raw honey over medium-low heat in a small saucepan, until the honey has melted and is fully incorporated into the oil.
  3. Stir the spices into the oil and honey mixture.
  4. Working in handfuls, put the popcorn in a large mixing bowl and pour the spice mixture over the top a little at a time (You can pour the spice mixture directly over all of the popcorn, but doing it in small batches will ensure that it’s fully incorporated.). Mix to combine. Continue until you have used all of the popcorn and spice mixture.
  5. Stir in the pumpkin seeds and cherries.
This popcorn is best served immediately, but will last stored in an airtight container, in a cool, dry, place for up to 2 days.
Himalayan Pink Salt is purer and higher in mineral content than table salt, so the flavor is stronger. If you use a different variety of salt, you may want to add more.