The Fly Wheel...

"When you regularly take continuous action toward your most important goals, you activate the Momentum Principle of Success. This principle says that although it may take tremendous amounts of energy to overcome inertia and get started initially, it then takes far less energy to keep going." ~ Brian Tracy, author Eat That Frog!

I have always thought of that as a "fly wheel" concept.  It take an incredible amount of energy to get spinning but once in motion it tends to take on a momentum of its own.  It seems all good things come from putting the right "fly wheel" into motion.  Pick a great cause, clean up your diet, dedicate yourself to an exercise program, take a class, learn a hobby, invest in your family time, deepen your faith walk, start a side line business.  I have a great suggestion!  Start a Watkins Business on the side when you don't really need it, so it is there when you do!  Check it out here!

If you are into a better - sugar free, flour free diet (get rid of the basic whites - sugar - flour - salt) try the first cheese cake recipe.  If you are taking a class or some other "fly wheel" and are keeping the sugar...try the second recipe!  Enjoy!

Healthier Version of Cheesecake! (sugar free)
4 packages of organic cream cheese, softened (8 oz)
1 cup organic sour cream
4 eggs, organic
1 T. stevia (organic section and sugar substitute section of baking aisle. Read the labels for additives - you want pure stevia if possible)
3/4 cup Xylitol (find in Organic Section or Whole Earth Health Food Stores)
1 T. Watkins Organic Vanilla

Beat cream cheese until smooth.  Mix in sour cream, eggs, stevia, xylitol and vanilla.

Crust
1 bag pecans (about 2 to 3 cups when ground depending on how thick of a crust you desire-I have also used hazelnut mill/flour when I don't have time to grind up pecans-delicious)
1/4 cup melted organic butter or 1/4 cup Watkins Cooking Spray, original flavor
1/4 cup xylitol

Mix crust ingredients and press into the bottom of a 13 x 9 inch pan.  Pour the cream cheese mixture on top.  Bake at 350 degrees F for 45 to 60 minutes until center is nearly set.  Cool 30 minutes.  Refrigerate 4 hours. (Many people like to put the cheese cake pan into a large pan of hot water 1/2 way up side of pan when placing into the oven during the baking process-I have done it both ways with good results)

Blueberry Sauce Topping
12 oz frozen organic blueberries
1/3 cup xylitol
1 T. arrowroot powder (could use another starch such as tapioca flour or cornstarch - organic section of stores)
1/2 tsp. lemon juice
1/2 tsp. Watkins All Natural Pure Almond Extract
Combine all ingredients in small saucepan.  Heat until thickened.  Cool.
Peppermint Patty Cheese Cake
1 cup chocolate graham crack crumbs (about 5 whole crackers)
2 T. butter
3 packages (8 oz) cream cheese
1 can sweetened condensed milk
3/4 tsp. Watkins Peppermint Extract
2 egg, lightly beaten
12 chocolate -covered peppermint patties
1 tsp. all-purpose flour

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9 inch spring form pan coated with Watkins Cooking Spray. Place on a baking sheet. Bake at 325 degrees for 8 to 10 minutes or until set. Cool on a wire rack.

In a large mixing bowl, beat cream cheese until smooth; beat in milk and extract. Add eggs' beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. stir into batter. Pour over crust.

Bake at 325 degrees for 30 to 40 minutes or until center is almost set. Cool on a wire rack for10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Cut remaining peppermint patties into quarter; arrange on top of cheesecake. remove sides of pan before cutting.