For the crust

1 1/4 cups gluten free graham cracker crumbs 

5 tablespoons unsalted butter, melted

For the filling

¼ cup freshly-squeezed lemon juice

1 2/3 teaspoons unflavored powdered gelatin

2 8-ounce packages (16 ounces total) cream cheese, at room temperature (light-style cream cheese works fine, too)

1 cup sour cream, at room temperature

1/8 teaspoon kosher salt

1 to 1½ cups (115 g to 175 g) confectioners’ sugar

Finely grated zest of 1 lemon


  • Line the wells of a standard 12-cup muffin tin. In a medium-size bowl, place the graham cracker crumbs and butter, and mix until all of the crumbs are moistened. Divide the mixture evenly among the wells of the muffin tin, and press the crust evenly and firmly into the bottom of each liner. Moistened fingers work well, and so does the moistened bottom of a juice glass. Set the pan aside.
  • In a small, heat-safe bowl, place the lemon juice and sprinkle the gelatin on top in an even layer. Allow the mixture to sit for a few minutes until the gelatin swells. Heat the mixture over low heat or in the microwave (or a small saucepan over low heat) for about 20 seconds or until the gelatin is dissolved and the mixture has liquefied. Allow it to cool until no longer hot to the touch.

  • In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the cream cheese, sour cream, and salt and beat until light and fluffy. Toss all but about 1/4 teaspoon of the lemon zest in 1 cup of the confectioners’ sugar, breaking up any lumps in the zest, and then add the sugar to the cream cheese mixture. Beat until well-combined. Taste the mixture, and add more confectioners’ sugar to taste. Then, while continuing to beat slowly, add the dissolved gelatin mixture in a slow drizzle and continue to beat until the mixture begins to thicken (about 5 minutes). 

  • Pour the filling on top of the crust in each of the wells of the muffin tin, dividing it evenly among them. Sprinkle the reserved lemon zest lightly and evenly on top of each of the fillings.

  • Place the muffin tin in the freezer for about 2 hours or until very firm. Remove the mini cheesecakes from the muffin tin and store in a freezer-safe zip-top bag. Allow to sit at room temperature for about 10 minutes before serving, chilled.


1 Tbsp olive oil
1 cup sliced mushrooms
2 cups spinach
1 egg


Add half the olive oil to a heated pan, saute mushrooms and spinach, and remove to a plate.

Add remaining olive oil to the skillet. Crack egg into the pan, and cook sunny-side up. Add egg to vegetables.

Serve Hot.

  • 1½ cup Dried Plums (Prunes) (200g)
  • ½ cup Dates (80g)
  • 1 cup Almonds (120g)
  • ¼ cup Mixed Seeds (Sunflower,flax,chia or any seed of your choice) (35g)
  • ½ cup Cranberries (50g)


  1. Place dried plums, dates and half of the almonds in a food processor and pulse until you get sticky paste. This will only take a few seconds.
  2. Transfer this paste into a bowl, add seeds, cranberries and the other half of almonds (roughly chopped). Mix well.
  3. Spoon this mixture into a rectangular/square cake pan that is lined with baking paper. Press it down as firmly as possible. This step is important – it will prevent the bars from falling apart.
  4. Place in the freezer for at least 1 hour before slicing.
  5. When sliced, wrap each bar in a grease-proof paper or cling film and place them in a zip-lock bag.