Sunday Mornings with Tracey

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Every once in a while I think about giving up social media and taking myself off the grid for a while. In a world where we are inundated with updates on everyone else’s lives, it’s easy to get caught up in the competition of it all. We have become a culture of one-upping each other on a constant basis. Pictures of trips around the world, nights out with friends, new clothes, new cars, new houses, weddings, babies, the list goes on. We put our best face forward and pose just right for that picture because it was “the best night ever!!!” What we want people to think is that our life is perfect and it’s easy when we see things via Facebook, Twitter, Instagram, blogs, Pinterest, etc. to actually fall into that trap. Suddenly your life doesn’t seem as great and your struggles and imperfections become magnified as you compare yourself to what you should only be taking for face value.

I don’t want to completely hate on everything about social networking because as someone who manages social media platforms as part of her job, I do definitely see some value in it. This is just a friendly reminder that everything is not as it seems, so when it comes to your personal life, do not let it determine your value.

Do please use social networking for delicious recipes. Like this one! And to contradict myself a little more, in some cases it’s okay to be fake.

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Memorial Day Weekend Cheese”fake”
Ingredients:
Crust:
2 cups roasted almonds
5 pitted dates
1/4 cup coconut oil, melted
pinch of salt (omit if your almonds were already roasted and salted)

Cheese”fake”:
2 cups nonfat plain Greek yogurt
1 can (14 oz) coconut cream (I get mine from Trader Joe’s)
2 tsp unflavored gelatin
juice of 2 lemons
2/3 cup agave nectar or honey
2 tsp vanilla extract
pinch of salt

Berry topping:
2 cups frozen mixed berries
1 Tbsp honey
1 Tbsp cornstarch

Directions:
1. Spray 8×8 baking pan and set aside.
2. Pull out your food processor, add to it the almonds and dates. Pulse until a fine meal results. Add salt if using and coconut oil and pulse until well combined. Press evenly and firmly into the bottom of your pan and refrigerate.
3. To make the cheese”fake” filling, combine the unflavored gelatin and lemon juice in a small bowl. Heat for 20-30 seconds in the microwave to heat mixture just enough to melt the gelatin. Set aside.
4. Add Greek yogurt and coconut cream to the food processor and pulse until combined. Add agave nectar, vanilla and salt and continue to process. With the machine running, pour in the gelatin mixture and let run for another 30 seconds.
5. Pour mixture over crust, spread evenly and refrigerate for two hours before adding berry topping.
6. For berry topping, combine frozen berries, honey and cornstarch in a small saucepan and simmer for 5-10 minutes, stirring occasionally until mixture thickens slightly.
7. Let mixture cool for a few minutes and pour over top set-up cheese”fake”. Refrigerate for two hours or freeze.
8. Cut, serve, enjoy! Store in refrigerator or freezer.

I had high hopes for this recipe, but it blew away my expectations. I will definitely be utilizing this one throughout the summer. Enjoy the long weekend everyone!

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