I think you're going to like this... ;)

Literally ever single ingredient is high-quality and GOOD for you...
even the icing!

This recipe was put together by my friend Elena, who is an aspiring fitness/
bodybuilding competitor. And I have to say, she is just plain GIFTED in the
kitchen...plus, everything she makes is with health and fitness in mind. You'll
see that in the ingredient list.

And if you like this one, here's something cool... she just finished putting
together a complete "real world" food guide for my Metabolic Surge - Rapid
Fat Loss program that includes recipes just like this. I'll keep you posted on
when that's ready to roll (it's coming soon and will be a FREE download
for everybody who already has a copy of the Surge program).

In the meantime, try this one out!

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Thanksgiving Pumpkin Rum Cheese Cake

Ingredients

Crust:
- 1 cup pecan, finely chopped (you can use walnuts or any other nuts of your preference)
- ½ cup almond flour
- 1 egg yolk (you will use the egg-white in a filling so save it)
- 2 tb.sp. of coconut oil (melted)

Filling:
- 3 eggs and 1 egg white beatten together
- 1/3 cup organic xylitol* (or stevia to taste)
- 2 cups pumpkin puree
- 3 tb.sp of organic shredded coconut
- 2 tb.sp organic coconut flour
- 1 tsp. cinnamon
- 1 tbsp of natural vanilla extract
- 3 Tbsp. dark rum (or you could use whiskey, cognac, or anything else you might prefer)
- 500 mg pressed cottage cheese (fat-free)
- 3 tb.sp of Greek yogurt (fat-free)

Icing:
- ½ cup of Greek yougurt
- ½ scoop of French-vanilla Casein (mik) protein powder (or any other vanilla protein you have)
- 1tb.sp xylitol (or stevia to taste)
- 1 tst. of vanilla extract to taste
- ½ cup sliced almonds

Directions:

Crust:
1. Preheat oven to 350 F
2. Butter baking form with coconut oil (I used a rectangular glass Pyrex dish,
but a 9" cake form will work)
3. Combine the pecans, almond flour, egg yolk, and melted coconut oil together
in a bowl. Spread the mixture evenly and press it onto the bottom of your
baking dish. Bake for 10-12 minutes. Set aside to cool.

Filling:
4. Combine all the ingredients together and pour the mixture into crust.
5. Bake for approximately an hour or a bit longer. Set aside to cool just a bit.

Icing:
6. Turn oven to broil
7. Combine the icing ingredients together and spread the mixture over the cheesecake
8. Broil the cake till almonds golden a bit
9. Remove from the oven and let it cool down. Refrigerate until chilled
10. Slice and enjoy!

*Note: Xylitol is a sugar alcohol. It is as sweet as sugar, but it has 60% fewer
calories than sugar. I use the one that is derived from North American wood
only; there are many varieties of Xylitol that are derived from GMO corn.
Erythritol is a better option as a sugar substitute, as it has zero calories and
no insulin response; however, non-GMO kind is very hard to find. Natural
non-blend stevia (with no fillers) would be an excellent choice.

---

She just sent it to me today, so I haven't actually tried but it looks (and sounds!) awesome.

Enjoy!

Nick Nilsson
The "Mad Scientist of Muscle"



P.S. If you know anybody else who might benefit from this
information, feel free to forward this email to them!