La vie est belle

Yesterday I bought Jillian Michaels: Yoga Meltdown DVD and of course I had to try it  this morning :) It’s been a while since I did any sort of yoga. My last one (hot yoga) was months ago.

Overall, I enjoyed this DVD. I definitely broke a lot of sweat and my muscles felt it. I especially felt the burn while doing the low push up position! I could not hold it long. I only tried level 1 which is 30 minutes long. Level 2 is only 20 minutes. I see myself doing yoga a few times a week, preferably in the morning. I need to get a yoga mat because doing it on the carpet isn’t comfortable.

After yoga, I had a banana muffin – I baked some muffins yesterday and the second batch was a little burnt.

Yesterday dinner: Instant mashed potato (milk + salt + pepper + nutritional yeast) + instant bolognese sauce  + egg. I call this a lazy dinner :)

Method: Prepare the mashed potato according to package directions. Pour some instant bolognese sauce over the mashed potato and crack an egg on top. Place the bowl into the microwave. Dinner is ready within a few minutes!

***

Now onto the Japanese Soufflé Cheesecake. Found the recipe via Evan’s Kitchen. I’ve always been a fan of Japanese cheesecakes because they are light, spongy and not so cheesy (and fattening).

Ingredients: (makes two 20cm oval pans) – I halved mine. Edit: I also used a smaller springform pan (12 cm).

• 160g cream cheese (I used low-fat Philadelphia cream cheese)
• 25g butter
• 120ml milk
• 40g flour
• 30g corn flour
• 4 eggs, separated
• 100g caster sugar
• pinch of salt

Directions: Grease and line the bottom of two 20cm oval pans and wrap the outside of the pans with foil. Place cream cheese, butter and milk in a double boiler (bain-marie) and stir until melted and thick.R emove and set aside. Add in flour and corn flour to the above mixture, followed by egg yolks and mix well. Whisk egg whites until foamy then add in sugar gradually then whisk until soft peaks. Add 1/3 egg whites into the yolk/flour mixture, followed by the rest of the whites. Fold in gently. Pour mixture into pans and bake in a water bath in a preheated oven of 160C for 45-50 mins until the top is golden brown and a skewer inserted into the center of the cake comes out clean. Cool completely before refrigerating.

See how spongy they look?

Off to watching some TV. Goodnight all!

Tags: cheesecake, muffins, working out, yoga

This entry was posted on Monday, March 29th, 2010 at 9:02 pm and is filed under Food, Health, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.