Seattle Personal Training and Health Blog

Blackberry Cheesecake

7/31/2025

It's blackberry season! This one is a crowd pleaser, and I replaced the sugar with monk fruit (no one even knew).

Ingredients

Blackberry swirl
12 ounces Driscoll’s blackberries
2 tablespoons granulated sugar

Crust
1 1/4 cups graham cracker crumbs from about 8 to 10 graham cracker sheets
6 tablespoons unsalted butter melted
3 tablespoons granulated sugar
1/2 teaspoon cinnamon (optional)
1/8 teaspoon salt

Cheesecake
3 packages (8 oz each) full-fat cream cheese, at room temperature
1 cup granulated sugar
1 cup full-fat sour cream
1 teaspoon vanilla extract
finely grated zest of 1 lemon
1/8 teaspoon salt
3 large eggs

Topping
3/4 cup cold heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
additional blackberries for decoration

Instructions
Blackberry swirl

Place the blackberries in the bowl of a food processor and process until fully pureed; scrape down the bowl of the food processor as necessary.
Pour the puree into a fine mesh sieve set over a mixing bowl and use a rubber spatula to press as much liquid out as possible. (Don’t worry about it if a few seeds sneak into the liquid; you just don’t want all the seeds.)
You should have about 1 cup of liquid; if you don’t, puree and strain a few more berries. Discard solids.
Stir in the sugar into the puree and set aside.

Crust

Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside.
Combine the graham cracker crumbs, butter, sugar, cinnamon (if using), and salt in a small bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and about 1 inch up the sides of the prepared pan.
Place in the freezer while you work on the filling.

Filling

Combine the cream cheese and sugar in a large mixing bowl and beat on medium with an electric mixer until smooth.
Beat in the sour cream, vanilla, lemon zest, and salt to combine.
Beat in the eggs 1 at a time, mixing on low speed until just combined. Scrape down the sides and bottom of the bowl, then beat about 1 minute more to ensure everything is mixed together well.
Pour half of the filling into the crust. Dollop half of the blackberry puree over that and use a butter knife to swirl the two together a bit. TAKE CARE NOT TO DISTURB THE GRAHAM CRACKER CRUST while you’re swirling!
Repeat this process with the remaining filling and the remaining puree. Set the cheesecake on a rimmed baking sheet to catch any butter that might leak out and make a mess in the oven.
Bake for 55 to 65 minutes, until the center barely jiggles when you tap the side of the pan.
Cool your cheesecake to room temperature, then cover loosely with plastic wrap and refrigerate overnight.

Topping

Once your cheesecake has chilled overnight, make the whipped cream topping.
Place a mixing bowl and the beaters for an electric mixer in the fridge to chill for 20 to 30 minutes (so your whipped cream will be extra stiff for piping).
Beat the heavy cream until it thickens, then add the powdered sugar and vanilla and beat until the cream holds stiff peaks. (It’s at stiff peaks when you can remove the beaters from the whipped cream and the cream holds its shape rather than folding in on itself.)
Pipe the whipped cream around the perimeter of the cheesecake. (If you prefer, you can just spread or dollop the whipped cream on top.)
Top with blackberries, then slice and serve.
Uneaten cheesecake can be stored, covered, in the fridge for 3 or 4 days or in the freezer, tightly wrapped, for about a month.

Recipe Notes:

The cinnamon in the crust is totally optional but its flavor really complements the blackberries, so I strongly recommend it.
Be sure your cream cheese is at room temperature before you make your filling. If it’s too cold, it won’t mix properly with the other ingredients and you could end up with chunks of cream cheese in the final product.
Be sure your cheesecake cools completely to room temperature before you cover it and refrigerate it; if you cover it while it’s warm the cheesecake will sweat and get soggy.
Run your knife around the cheesecake to loosen it before you remove it from the pan when you’re ready to serve.
See the body of this post for instructions on freezing your cheesecake whole (or in slices).
I strongly recommend using heavy cream rather than whipping cream to top your cheesecake because heavy cream holds its shape better than whipping cream does.
I used monk fruit for the sugar and skipped the whipped cream- it was delicious!

itsybitsykitchen.com/blackberry-cheesecake/

Entrenando las Piernas!

7/12/2025

Aquí les dejo unas ideas para entrenar las piernas y la nalga!🍑 porque haciendo el músculo más grande del cuerpo necesita más atención!💪🏾 #piernas

Healthy Family Dinners

7/12/2025

If your kids are as picky as mine, you know how tough it can be to keep meals both healthy and family-approved. I’m always on the lookout for nutritious recipes that I can tweak to fit our active lifestyle — and still get a thumbs up at the dinner table. These two were a hit, so I’m excited to share them with you!

Homemade air fried chicken nuggets with kale crunch salad.

For ultimate flavor let the chicken tenders, sliced chicken breasts, or thighs marinate in pickle or artichoke juice overnight, or at least an hour. It will make it much more tender.

I started by massaging the kale with 1 tbsp oil, then I made the dressing and started the chicken nuggets while the kale was softening.

Homemade Kale Crunch Salad:
This kale crunch salad with toasted almonds, feta, and crisp apples is a hit, even for the biggest kale skeptics. It’s my go-to homemade version of the popular Chick-fil-A kale salad — only fresher, more flavorful, and packed with wholesome goodness.

Prep Time: 20 minutes, Cook Time 5 min
Total Time: 25 mins
Servings: 6

Ingredients

Dijon apple cider vinaigrette:

¼ cup olive oil
3 ½ tablespoon apple cider vinegar
2 ½ tablespoon maple syrup (I used 2
1 ½ tablespoon dijon mustard (used whole grain)
½ teaspoon black pepper
½ teaspoon salt
½ teaspoon garlic powder

Kale salad:

6 cups curly kale thinly sliced -about 1 large bunch.
2 tablespoons olive oil, divided
2 cups green cabbage, thinly sliced (about ½ of a medium head of cabbage) I doubled this as well 4 cups
1 cup almonds, I used 1/2 cups
½ teaspoon salt

Optional:

1 cup feta cheese, crumbled
2 apples, diced

Instructions

In a large mixing bowl, add kale and drizzle with 1 tablespoon of olive oil. Use your hands to massage the oil into the kale. Continue until kale is soft and tender (about 3-4 minutes). Add cabbage to the bowl and set aside.
Add 1 tbsp olive oil to a small pan over medium heat. Once hot, add almonds and salt. Toast the almonds, stirring frequently for 3-5 minutes. Once almonds are cool, use a sharp knife to chop them up into small pieces.
Top kale and cabbage with almonds, feta cheese and diced apples (if using).
Combine all vinaigrette ingredients in a mason jar or container with a lid. Close the lid and shake to combine. Adjust spices to meet desired taste preferences!
Drizzle with vinaigrette and toss to combine.

Notes
For an easier option: green cabbage can be replaced with an equal amount of coleslaw mix or kale-slaw mix!
I doubled the amount of kale and cabbage and did not use more dressing. Adjust to suit your taste.
nourishedbynic.com/homemade-kale-crunch-salad-chick-fil-a/

Homemade Crispy Air Fryer Chicken Nuggets

Prep Time: 15 minutes Cook Time 10 minutes Total Time 25 minutes
Servings: 4 servings
Author: Rachel Kochlin

Equipment

air fryer

Ingredients

1 pound chicken breasts, cut into 2 inch pieces (I used tenders)
2 cups panko breadcrumbs (I used trader joes brand)
¼ cup all-purpose flour (I used gluten free)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 eggs
¼ cup milk
olive oil cooking spray (I used a mister with avocado oil)

Instructions

In a small bowl, combine the panko, flour, salt, pepper, paprika, onion powder, garlic powder, and cayenne pepper. Set aside.
In a separate bowl, whisk together the eggs and milk. Set aside.
Working with one piece of chicken at a time, dip a piece of chicken in the egg mixture until coated. Use a fork to transfer to the breadcrumb mixture and toss until coated, pressing to adhere. For thicker breading, dip the piece of chicken back into the egg mixture, then toss again in the breadcrumb mixture.
Spray the air fryer tray with olive oil, and as you bread each piece of chicken, place into the air fryer. Don't overcrowd the air fryer or overlap the chicken pieces. Depending on the size of your air fryer, you'll likely need to cook the chicken in two batches. Once the air fryer is full, spray the tops of the chicken with olive oil.
Air fry at 400 degrees F for 8-10 minutes, or until fully cooked through. Flip the chicken halfway through the cook time.

https://www.modernfarmhouseeats.com/homemade-air-fryer-chicken-nuggets/#recipe

What are you training for?

7/8/2025

After biking 200 miles to Vancouver, BC and backpacking for three days in North Cascades National Park last year, I realized how much I love these kinds of adventures. They take me outdoors, including to parts of the city I haven’t seen in a while and deep into the forests and parks of my state. It’s cardio and strength training with a view, and I get to catch up with friends along the way.

These challenges push me to train with intention. If I didn’t sign up for them, I probably wouldn’t be getting out there nearly as much. I am motivated because I don’t want to get stuck out in the middle of nowhere. I also train with friends who’ve been doing this longer than I have, so I have to keep up! Just like when I prepped for bodybuilding competitions, I rise to the occasion because I love working toward a goal.

Yoga and dance are just as important to me. They strengthen different parts of my body, as well as my spirit. Yoga grounds me, while dancing reminds me to laugh and let go. Together, they help me feel whole.

More than anything, staying active helps me connect with my daughter. I don’t just chase her around. I bike, hike, and paddle with her. It a very important part of our relationship. We go places I never got to go with my own parents. That kind of freedom and connection is everything.

Audre Lorde said, “Self-care is a form of resistance.” For me, strength is not just physical—it’s a way of claiming joy, energy, and control over my life.

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Blackberry Cheesecake

Entrenando las Piernas!

Healthy Family Dinners

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Health Blog

Blackberry Cheesecake

Entrenando las Piernas!

Healthy Family Dinners

What are you training for?

Brought to You by Adriana

Categories

Archives

Hours

TRAINING PROGRAMS

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