Healthy Fudgy Brownies – You Won’t Believe the Secret Ingredients

And the secret ingredients in these brownies are…. avocados and black beans!

Don’t leave just yet! Hear me out and you won’t regret getting in on the healthy little secret that makes these chocolatey brownies oh so tasty and good for you too. These are the perfect snack when you’re looking for a quick fix for your sweet tooth cravings, especially when you’re working hard to achieve or maintain your gorgeous muscles and/or curves. These little brownie bites can be worked into almost any diet, regardless your fitness goals. Check out my very first baking tutorial video below:

Ingredients:

  • 1 can of black beans, rinsed and drained
  • 1 large extra ripe avocado
  • 2 tbs applesauce
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/3 cup brown sugar or stevia or honey (your choice of sweetener)
  • dark chocolate chips
Instructions:
  1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
  2. Use a blender or food processor to blend black beans and avocado into a puree consistency. Carefully add in the remaining ingredients except for the chocolate chips.
  3. Pour that black bean avocado mixture into prepared pan and fold in the chocolate chips.
  4. Bake for 25-35 minutes or until knife inserted in center comes out mostly clean.

I originally found this recipe on whatkatiesbaking.com, but she appears to have migrated the recipe somewhere else. I modified my original recipe with some of these adjustments mentioned by Ambitious Kitchen. Yum! Bon Appetit 🙂

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6 Ingredient Chickpea Blondies, Chicka-Wow!

Here’s a sweet valentines treat that won’t give you diabetes. No flour, no eggs, no problem! You definitely don’t need a valentine to share these with. They say peanut butter fills the cracks of the heart so these blondies will seal your heart right up. I absolutely encourage you to self-medicate whatever ails you with these bean-y blondies. I modified this recipe after stumbling upon Ambitious Kitchen and there was no turning back.

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These little babies contain exactly 6 ingredients, but I encourage experimentation! When I first started trying healthy recipes, I thought there was only one way to get the expected results. Now I’m a little bit older, not necessarily wiser, I realize I was absolutely right. If you don’t follow this recipe exactly to the T it will be a big frackin fail. Just kidding. Satisfy your sweet tooth with the sweetener of your choice. I used sugar-free maple syrup and a dash of vanilla.

chickpea blondie ingredients

However, you cannot make these without the main ingredient: Chickpeas! also known as garbanzo beans, also known as hummus to the cultured folks who like to dip fancy veggies and pretzels in that garlic-y goodness with the little pinky up -you know who you are. Guilty. Grab your blender or food-processor and add:

1/4 c maple sugar (can sub honey or agave syrup) brown sugar or stevia etc will also work!

2 tsp of vanilla

1/3 c natural, unsweetened applesauce

1/4 c peanut butter (can sub with nut butter of  your choice)

Combine all 4 ingredients and then slowly blend in a can of drained and rinsed garbanzo beans. I cannot emphasize “rinsed beans” enough. If you don’t rinse your beans, the end result may come out tasting, well, a little beany. I added a handful to my mini blender, blend until smooth, add a few more beans, blend again. The mixture should be a smooth hummus-like consistency. If it’s too chunky or thick, add an extra spoonful of applesauce. I don’t have a food processor, so this entire process took extra patience to blend, stir to smooth out the clumps, blend in more chick peas, repeat, repeat, repeat.

Finally pour the mixture into a greased 8X8 pan. Top with dark chocolate chips and bake for 20-25 minutes at 350 degrees fahrenheit. Your blondies are done when they pass the toothpick test. When the toothpick comes out clean, you’re almost ready to eat this tasty twist on baked beans. Let them cool for 10-15 minutes and you’re ready to rumble.IMG_1255

These pair nicely with a big glass of milk. Or wine. Or an entire box of chocolates because cupid is stupid. Kidding! But who needs boys when you have blondies. What are your valentines day plans? What are you guys doing on Valentine’s day?! I don’t know about you, but I’m doing legs…Valentines leg day meme

Pumpkin Face!

All my pumpkin people unite! Fall is the best time to eat everything pumpkin flavored. We don’t even have to feel bad because it’s a vegetable.

So I needed to find a healthy pie, and Chocolate Covered Katie holds all the answers to the dessert universe. I found this healthy crustless pumpkin pie recipe and you can imagine my reaction>>>

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Just kidding! That was my reaction when the pumpkin puree spattered all over my face, shirt and the kitchen because I had to pry it open as a result of a wacky can opener.

Did I mention I love pumpkin?image-1

Anyways, I used this amazing recipe with a few modifications (blended up some rolled oats to make oat flour, brown sugar because I can’t afford the expensive substitutes, and extra milk instead of oil).

So here’s what goes into this tasty treat:

  • 1 tsp pumpkin pie spice ( I added extra cinnamon because I didn’t have any pumpkin pie spice)
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup flour (You can sub your favorite version of flour but Coconut flour won’t work according to Katie)
  • 1/3 cup brown sugar (You can also sub this for your sugar substitute of choice including agave, stevia, honey, ect.)
  • 2 nunaturals stevia packs, or 2 extra tablespoons brown sugar
  • 1 can pumpkin puree (pure pumpkin not pumpkin pie filling!)
  • 3/4 cup of milk (1 cup if you leave out the oil like I did)
  • 2 tbsp oil
  • 1 tsp ground flax/cornstarch (I completely omitted this one)
  • 2 1/2 tsp pure vanilla extract

Preheat the oven to 400 degrees fahrenheit and blend all your dry ingredients and pumpkin puree in a large bowl. Add the milk, oil and vanilla extract and stir until smooth. Pour the mixture into your greased pie pan and pop it in the oven for about 35 minutes!

pumpy piePull it out to cool. post bake

After it’s cool, put it in the fridge to set for an additional 6 hours for the best consistency.

You really can have your pie and eat it too! Share your favorite fall recipe in the comments below so I can try it out 🙂

These COOKIES are BANANAS! B-A-N-A-N-A-S, literally

‘Twas the night before Dad’s day and all through the house, I had not a single present, not even a new man blouse… I may not be the best at rhyming, but this tasty treat is too good to be true. I made it with love and a banana or two.

I’m super proud of these lines so don’t tell me they’re whack. Just make some of these easy cookies while you’re trying to get jacked!

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COONANAS, noun (ko͝o-na-na) definition: a cookie that is made from bananas

INGREDIENTS:

  • 2 ripe bananas
  • 1 cup quick cook oats
  • cinnamon or brown sugar (amount depends on personal preference)

DIRECTIONS

  1. Preheat your oven to 350 degrees F
  2. In a medium/large bowl mash up two ripe bananas
  3. Add 1 cup of quick cook oats (you can add an egg white or a splash of milk if your mixture is too dry, or sprinkle in more oats if it’s too wet)
  4. Optional*** (you can add cinnamon, brown sugar, walnuts, almonds, dark chocolate chips etc. to boost your flavor depending on your sweetness and diet preferences)
  5. Drop and slightly flatten spoonfuls of banana dough onto a greased cookie sheet, Cook for 8-10 minutes until golden brown at the edges and voila! (makes about 12 cookies)
  6. Serve on a large plate in the shape of a smile face, for optimum enjoyment and cheer 🙂

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Don’t forget to test out your COONANAS before gifting them to someone else. Nothing says “I care and respect your healthy lifestyle, and you deserve the happiness of this tasty and nutritious treat,” like a COONANA

How was everyone’s Father’s Day? Did you do anything special, or give your dad something that tops my healthy and delicious COONANAS?Image

No-Bake Peanut Butter Protein Bars

It’s Peanut Butter Belly Time!

I’m in whey over my head here! This recipe tantalizes the taste buds and I can’t get enough of it’s chocolate and peanut buttery goodness. It’s super simple, like four ingredients simple. These no-bake protein bars will power you through any workout and are great for repairing your fatigued muscles after an exhausting session of trying to outpace the person on the cardio machine next to you. (Who runs 7.5 mph on an 11 degree incline anyway?!)

Here’s what you’ll need:Image

  1. 16 oz of peanut butter (preferably natural)
  2. 8 tbsp of honey (half a Pooh-bear in my case)
  3. 1 cup of oatmeal (not cooked)
  4. 6 scoops of chocolate flavored WHEY protein powder

Now what?

  • Pour the Pooh! Put the 8 tbsp of honey in a medium sized bowl with your 16 oz of peanut butter (which is the equivalent of a small jar like the one pictured)Image
  • Put that bowl full of honey and peanut butter into the microwave for a minute, stopping it every 20 seconds to mix it up so you don’t burn the goods, or start the microwave on fire. Repeat if your ingredients are not smooth enough; they should be a medium, easy stir consistencyImage
  • Transfer your ingredients into a large bowl and add your six scoops of protein and 1 cup of oats. It’s best to have someone stir the mixture constantly while another person adds these two ingredients in slowly. If your dry ingredients clump up and are not blending well, add a splash of water to reach a thick, moldable batterImage
  • The batter above is TOO crumbly and chunky! Add small splashes of water until…Image
  • Voila! Pour that beautiful batter into a lightly greased 9×9 pan (thick and hefty bars) or 9×13 pan (skinny minnie bars) and press it down into a flat even layer that covers your entire pan- Sidenote: Yes, my hand model is hirable, look at that technique-Image
  • Stick it in the freezer for an hour, take it out and cut it up, and you know what to do next. The rest is history, my friendsImage
  • In order for optimal protection, wrap your protein bars up in tin foil, store in a lock box, label the lock box with your name and a note saying that you have a hornets’ next inside the lock box and if anyone touches it…you will eat all of their groceries and blame it on the cat, put the lock box in the freezer, enjoy at will.

WARNING! These bars are intended for those who are highly active to use in preparation for exercise or recovery and to aid in healthy weight gain (they are very calorie dense, so eat in reasonable portions to your specific goals)

If you have an irresistible sweet tooth, make sure to check out Chocolate Covered Katie’s website for some delicious desserts that won’t destroy your diet.

What are some of your favorite healthy recipes or go-to recipe websites?