Ran 14 miles with pickups, all the while obsessing over the fun challenge by M from Read Eat Write Run to make a yummy gluten free cheesecake with goat cheese. Um, yes please! After my run, and my mentally sketched out recipe for the cheesecake, I heated up a piece of the Quiche Lorraine I made yesterday in culinary school. I paired it with a quick kale salad dressed in a simple honey mustard mix (mustard, honey, olive oil, salt) and some almonds. *Cook’s Note: brush your blind baked pie crust with a good Dijon mustard before adding your egg custard. Wowza! Flavor bonanza!
Now, onto the cheesecake!