Those of you in the U.S. are well into your Memorial Day preparations, but if you’re still stumped, well, you’ve got a problem there, haven’t you? I’m still away from home, but I’m going to celebrate Memorial Day vicariously through you, so get moving! I’ve dug into the archives to bring you a few ideas to give you a bit of a kick start, and I’m going to go in order of what you need to do early, as opposed to the actual meal plan. Ready? Set? Go!

You need some burger buns and maybe some hot dog rolls. This one comes from one of my previous posts on the Healthy Bread in 5 Minutes a Day baking book by Dr. Jeff Hertzberg and Zoe François, posted here. For the first time, I’m going to give you my adaptation (changes noted in red) of the the Soft Whole Wheat Sandwich Bread recipe that I used to make these burger buns a little lighter and healthier. But you have to start right now!

Soft Whole Wheat Sandwich Loaf (and Burger Buns)
(liberally adapted from Healthy Bread in 5 Minutes a Day)

Ingredients:

5 cups whole wheat flour (I substituted half of this with white whole wheat flour)
2-1/2 cups unbleached AP flour
1-1/2 Tbs yeast
1/4 cup vital wheat gluten
(1/4 cup flax seed meal)
1 Tbs. salt
2-1/2 cups lukewarm water (120ºF)
1/2 cup honey (I used agave nectar)
5 large eggs (I used an 8 oz carton of Egg Beaters, which approximates 4 eggs)
2/3 cup melted butter (I substituted canola oil or melted Smart Balance Light Spread)

Mix the dry ingredients together first, then add the liquid ingredients, using the paddle attachment of your mixer, or by hand, and allow to rise for 4 hours on countertop, loosely covered in a very large bowl or container, then refrigerate for several hours before using. (Overnight is best, but you don’t have time for that!) You’re not kneading this dough, so be prepared for it to be very soft and loose – more like a muffin batter than a bread dough.

Preheat the oven to 350ºF.

Sprinkle flour over the top of the chilled dough, and start pulling out roll-sized pieces (you may need or want the assistance of kitchen shears – I also suggest wearing latex or nitrile gloves, as this is going to be sticky!). I like to weigh mine out to about 4 oz. per roll, but you can make them smaller, if you’d like. Form the dough balls into rolls by stretching the edges out and tucking them under, until you get a nice, smooth ball. If you’re making hot dog rolls, give ‘em a bit of a stretch at this point, until they resemble fat logs. Place on a baking pan lined with parchment paper or silicone baking liner, cover loosely with plastic wrap, and allow to rest for about an hour.

Brush the tops of the rolls with water and sprinkle on sesame seeds, if desired. Bake for about 20 mins. or till golden brown.

Let’s move on to dessert. And when I say dessert, I can only mean one thing: Cheesecake! I’ve made several versions of cheesecake for this blog, and there’s something here for everyone – even if you or your guests are watching their weight for health reasons:

Here’s my classic Guilt-Free Cheesecake

For ease of serving, nothing beats Mini Coffee Chocolate Chip Cheesecakes or Mini Nutella Cheesecakes, which I adapted from Abby Dodge’s Desserts 4 Today.

For the grill, try this Coffee & Chipotle Crusted London Broil – you can adapt it to brisket or steaks, too!

For a refreshing side dish, you might like this Endive, Avocado, Tarragon & Grapefruit Salad recipe that I just picked up at CulinAire Cooking School in Washington, DC, while I attended the Eat Write Retreat conference.

I’m even reprising some of a Memorial Day post I wrote back in 2009. It’s every bit as appropriate today:

Popularly, we’ve all come to think of Memorial Day as the beginning of Summer – when you can bring out your white shoes and sundresses. And there’s nothing wrong with any of that. But I ask you, while you’re standing over your barbecue or puttering in your garden, to Stop. For just a moment. Look around you. Take in the day and your surroundings. Inhale deeply. And Remember.

Remember the men and women in uniform – both military and those we now refer to as “first responders” – who gave their lives in defense of our freedoms. Whatever we feel about war, these brave souls responded to their country’s call and made the ultimate sacrifice in our names. But for them, many of us would not have gardens to putter in or barbecues to stand over, or the food to put on those picnic tables. But for them, some of us wouldn’t even be here today, including me.

We are free and we are safe. Remember. And say Thank You. Even if it’s just a moment to yourself.

Have a beautiful, safe, and delicious day!

Last Monday I posted the basic recipe for the low(er) fat, low(er) sugar cheesecake. One of the things I love about cheesecake is it’s versatility. There are so many different flavors that work on this backdrop, that there’s no reason to deny yourself a favorite, even if you’re watching your diet for your health or your waistline.

Let’s talk crusts: For some reason, graham cracker crusts have become the traditional bases for creamy pies and cheesecakes. I don’t know why. Maybe to keep us buying graham crackers long after we’re past the milk and cookie stage of life (wait! when did that happen?). Frankly, I’m over the graham cracker crust. Use one if you must, but truth be told, I find that strong flavor conflicts jarringly with things like Key Lime Pie, and yes, cheesecake. Just about any plain cookie (no raisins or chocolate chips – honestly, you people are just incorrigible!) can become pie crust – oatmeal, chocolate, or my favorites, vanilla wafers and lady fingers. I have a plastic zip bag into which I’ve tossed vanilla wafers and lady fingers that we didn’t finish before they went past their prime. Need a crust? Grab a handful of those and toss ‘em in the food processor. Et Voila! Crust. And nowadays, there are a number of sugar-free versions of many of them. I used sugar-free oatmeal cookies for the basic cheesecake.

My favorite crust for cheesecake, though, is made from ground nuts. Pecans, almonds, macadamias, and hazelnuts all work particularly well, because their natural oil contents make them hold together nicely when ground and pressed firmly. And they’re so healthy! No added sweeteners are necessary, and nuts (eaten 1-2 ounces a day), with their mono- and polyunsaturated fats, have been scientifically shown to help lower the bad LDL cholesterol, lower blood pressure, and boost immunity. So unless there’s an evil nut allergy preventing it, use them as you would a cookie crust, just be careful not to over-process. We’re making crust, not nut butter, here!

So, what do we have here? Why a Chocolate Marble Cheesecake in a Hazelnut Crust. Oh, Baby! Want one? Here’s how:

Prepare a cheesecake batter using the basic recipe, omitting the grated lemon rind. In a glass measuring cup (only so you can actually see what you’re doing) spoon about 1/2 cup of the batter. Add 1 Tbsp. of unsweetened cocoa powder and 1 Tbsp. of the Splenda Blend for Baking. Stir together very well, making sure that it’s completely blended. Pour the plain batter into your prepared springform pan. Pour the chocolate mixture into the plain batter, using a roughly circular motion. Got extra? Just pour it in the middle.

Take a thin-bladed knife and run it through both batters, swirling as you go. Don’t worry about being artistic – it’s gonna be awesome!

Continue with the regular baking instructions, chill, and serve!

Don’t feel like chocolate? What kind of a freak are you?!? Sorry. Anyway, maybe you’d like Amaretto. Use ground almonds for your crust, prepare the basic recipe, omit the grated lemon rind, and add 1 tsp. of almond extract. You can even give it a flavor boost by changing out the plain soy creamer for a flavored one!

The point is, baking your own cheesecake is fun, easy, and doesn’t have to sabotage your diet. You can do it!