What I Ate Wednesday – Blueberry Lemon Cheesecake Bar Recipe!

Good morning and Happy Wednesday! I hope you are having an amazing week so far. We are officially mid-week status and on Wednesday’s – we chat about food!  For this week’s What I Ate Wednesday, here is a peek at some of favorite eats and treats from last week!


Breakfast: Raspberry and Lemon Stack’D pancakes.  Lemon is one of my favorite spring and summer flavors! You can mix and match it with raspberry and blueberry for a sweet and tart combination!











Morning Snack: For my morning snack, I tried one of the Blueberry Lemon Cheesecake Bars I made over the weekend! I lightly drizzled my bar with My Coconut Kitchen’s Lemon Kiss coconut butter. This bar would also be amazing with a scoop of vanilla ice cream on top!  Try out this recipe- you will not be disappointed!

Blueberry Lemon Cheesecake Bars







Blueberry Lemon Cheesecake Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12 bars
  • ¾ cup low fat cottage cheese
  • ⅔ cup lemon or plain fat free yogurt
  • 1 TBS WEDO banana flour or coconut flour
  • 3 packets stevia
  • ¼ tsp salt
  • 4 egg whites
  • 1 tsp vanilla extract
  • Juice from ½ a lemon
  • ½ cup fresh blueberries
  1. Add all ingredients except for egg whites into your food processor. Whip until the batter is smooth.
  2. Add your egg whites and pulse gently.
  3. Gently stir your blueberries into the batter
  4. Liberally grease a bar pan.
  5. Pour your batter evenly into all 12 wells.
  6. Bake at 350 degrees for 25-30 minutes.
  7. Check bars frequently as you do not want them to dry out.
  8. Allow to cool and serve chilled.
  9. Suggested toppings; I used My Coconut Kitchen Lemon Kiss Coconut Butter which I melted in the microwave.


Lunch:  Lunch was delicious! Salmon Burger topped with a Daiya Mozarella Cheese slice and Alterna BBQ Sauce.  I had my favorite kale and brussels sprout salad that I picked up at Costco  with roasted purple sweet potatoes! Yep- slightly obsessed with Stokes purple sweet potatoes!

Lunch WIAW 5 20 15








Dinner: Cracked Pepper Crusted Salmon over Cashew Infused Jasmine Rice and roasted asparagus.  For those that follow me, you know I LOVE my salmon and eat at minimum twice a week!  I boiled my jasmine rice in So Delicious Cashew Milk to enhance the flavor a bit! This would also work great with coconut or almond milk too!









Evening Snack: Salted caramel waffle topped with Chocolate Peanut Butter Arctic Zero ice cream and some melted You Fresh Naturals Chocolate Chip Almond Coconut Butter(AKA CRACK IN A JAR)😳😳 on top . 

Salted Caramel Waffle WIAW 5 13 15









My goal these next few weeks is to enjoy more variety! I want to make sure I am fueling my body the best way I can!


What are some of your favorite food combinations right now? What are you loving lately? Please share- I would love to hear from you!

2 Responses to What I Ate Wednesday – Blueberry Lemon Cheesecake Bar Recipe!

    • Hi Hayley! Thanks so much for checking out the blog! That salad kit is amazing! Let me know if you try the bar recipe! xo

Wendy Moore
(610) 573-8494

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