Black Bean Brownies

Black Bean Brownies

 

black-bean-brownies

INGREDIENTS:
– 1 (15-oz.) can black beans, drained and rinsed
– 3 large eggs
– 3 Tbsp. canola oil
– 3/4 C. granulated sugar
– 3/4 C. semi-sweet chocolate chips
– 1/2 C. unsweetened cocoa powder
– 1 tsp. vanilla extract
– 1/2 tsp baking powder
– Pinch salt
– 1/2 tsp. coconut or peppermint extract, optional

 

DIRECTIONS:
Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla extract, coconut/peppermint extract as desired, baking powder, and salt and process until smooth.  Add 1/2 cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining 1/4 cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Zucchini Chips

Zucchini ChipsZucchini Chips

Ingredients:

  • 1 cup sliced zucchini
  • 1 tablespoon olive oil
  • Garlic salt
  • Grated Parmesan cheese
Directions:

Preheat oven to 400°F. Spread zucchini on baking sheet. Drizzle with olive oil. Sprinkle with garlic salt and Parmesan cheese. Bake in preheated oven for 15 to 20 minutes or until crisp-tender. Serves 2.

Zucchini Chips

Protein Hot Chocolate

Protein Hot Chocolate

hot-chocolate-protein

Ingredients:

1 C. Water

2 Tbsp. chocolate protein powder*

1 tsp. unsweetened cocoa powder

 

Directions:

Heat water until boiling. Mix in protein powder and cocoa. Pour in mug and garnish with milk froth and dark chocolate shavings.

*I used Shakeology protein powder, with 9g. of sugar and 18 g. of protein

Tasty Bran Muffins

Tasty Bran Muffins

all-bran-muffinsINGREDIENTS:

1 1/2 C. Kellog’s All-Bran cereal

1 C. carrots

1/2 C. almonds, roughly chopped

1 1/4 C. milk

1 egg

1/3 C. pumpkin puree

1 1/4 C. flour

1/2 C. sugar

1 Tbsp. baking powder

1/2 tsp. salt

Yields 12 muffins

DIRECTIONS:

  1. Preheat oven to 400 degrees
  2. Stir together flour, sugar, baking powder and salt. Set aside.
  3. In large mixing bowl, combine All Bran and milk. Let stand about 6 minutes until cereal softens. Add egg and pumpkin. Beat well.
  4. Add flour mixture, stir only until combined.
  5. Portion batter evenly into twelve 2 1/2-inch muffin-pan cubs coated with cooking spray.
  6. Cook at 400 degrees for 20 minutes

Protein Hot Chocolate

Protein Hot Chocolate

hot-chocolate-protein

Ingredients:

1 C. Water

2 Tbsp. chocolate protein powder*

1 tsp. unsweetened cocoa powder

 

Directions:

Heat water until boiling. Mix in protein powder and cocoa. Pour in mug and garnish with milk froth and dark chocolate shavings.

*I used Shakeology protein powder, with 9g. of sugar and 18 g. of protein

Warming Weight Loss Soup

Warming Weight Loss Soup

 

Winter warming weight loss soup

INGREDIENTS:

4 leeks (white and light green parts)
3 C. kale (chopped)
1 Tbsp. olive oil
28 oz. can whole tomatoes (I prefer fire-roasted in this recipe)
8 C. water
2 sweet potatoes, peeled and cut into 1/2″ dice
1/2 C. Lentils (brown or green)
2 Tbsp. fresh thyme leaves
12 fresh basil leaves
2 tsp. salt
1/4 tsp. pepper
1/4 C. (1 oz.) grated parmesan
DIRECTIONS:
  1. Slice each leek in half lengthwise, and then slice each half into 1/4″ thigh half-moons (px. 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry.
  2. Remove the stems from the kale, stack the leaves on top of one another and slice them crosswise into 1/4″ wide strips.
  3. Heat oil in a saucepan over medium heat. Add the leeks and cook for 3 mins. Add the tomatoes and cook, breaking them apart with a spoon for 5 mins. Add the water and bring to a boil. Stir in kale, sweet potatoes, lentils, thyme, salt, pepper and basil. Simmer until lentils are tender, about 30-40 mins.
  4. Spoon into bowls and sprinkle with parmesan.

Serves 8.