Healthy Flourless Dark Chocolate Brownies {Gluten & Dairy Free}

Healthy Flourless Dark Chocolate Brownies

{Gluten & Dairy Free}

Healhty Brownie 3You know those annoying “ads” on Facebook that are so misleading? Like the picture of a banana with the title “10 foods that are slowly killing you”. Yeah, you totally know the ones. They’re a buzzkill. Sometimes I’m deceived and click on them and read the craziest things and always wonder…what are these sites that only have that stuff? Who’s making money from this? How is this a real thing? Who writes that stuff? Do people believe this stuff? I probably spend too much time thinking about it to be honest.

What does that have to do with brownies? Ummmm not much.

I think I saw one one time about being addicted to sugar and how sugar is the devil. Totally agree…sort of. Too people people eat too much sugar and sugar is unnecessarily added to so many things. While I struggle um, try really hard um, attempt to keep processed sugars to a minimum in our diet, natural sugars are fair game! Honey, syrup, all fruits, molasses, rapadura, yes please, sign me up.

Inappropriate side note: if you love black and sweet coffee,  honey in coffee is delicious.

Focus. Back to the brownies!  These puppies are made with beans and nuts  (last time made dessert with beans it turned out great too) cocao powder and sweetness from maple syrup. They’re too good to be true! But it is true. +Plus+ if you add chocolate or carob chips you gets extra special gooey spots, which lets face it, just make the world a better place. Healthy Brownie 9Healthy Grain Free Brownie Recipe100% disclosure here…. I’m having a hard time not making these every day and eating them and rationalizing it as healthy for me. So far only the one batch of them, but I can feel another one coming on. I mean c’mon you guys….like, how could you not?Healthy Brownie 11Healthy Brownie 8Healthy Brownie 4Healthy Brownie 7Healthy Brownie 5You’re hungry for them now, right? Make them. You’ll love them. *pinkey swear promise*

xoxo

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Healthy Brownies Pinterest

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*Gluten Free* Coffee Cake

*Gluten Free* Coffee Cake

Best

Please don’t fall of your chairs and die when I tell you what this cake is made of ………………….. beans.

Yes, beans.

Don’t make that face! It’s delicious! Seriously, I was really skeptical too but Kelly @ the SpunkyCoconut really proved me wrong.

This past weekend my little ‘baby’ sister graduated from college!

Syds Graduation Family shot

photo 1Awwww she’s so cute! 🙂

So all the kids were at home and it was Mother’s day on Sunday. I wanted to treat my mom to a breakfast that she didn’t have to lift one finger to make. My sister is SUPER gluten intolerant and I try to eliminate it from my diet most of the time as it just makes me feel bloated and gross. Anyway, so I made the entire breakfast Gluten Free (GF). I came across this recipe for GF coffee cake and HAD to try it.

I’ll admit I was picturing like “health” food cake, weirdo texture, not great taste etc…. but in all honestly (sorry family) I thought they’d be a good group to test it out on and would understand if it tasted like yarn 🙂

But low and behold, it did not taste like yarn it tasted AMAZING!! Moist and delicious and didn’t taste like a ‘sacrifice’ at all. Just as good (if not better) than ANY coffee cake I’ve had.  Everyone loved it.

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*Gluten Free Coffee Cake*
Cake
Add to food processor:
2 cups white beans (canned or cooked yourself- make sure they’re room temperature)
6 eggs
1 tbsp agave nectar
1 tbsp vanilla extract
1/3 cup honey

Puree well.

Then Add:
1/4 cup coconut oil, liquified/melted
1/3 cup coconut flour
1/2 tsp sea salt
3/4 tsp baking soda
1.5 tsp baking powder

Puree well.

Pour batter into large rectangular greased pan.

Crumble Topping
Puree the following:
3 cups of walnuts
2 tbsp butter, ghee, or coconut oil
1/3 to 1/2 cup coconut sugar (depending how sweet you like)
1 tbsp cinnamon

Spread the crumble over the top of the batter.
Using a fork or knife, really swirl and press the topping into the batter.
Then pat the topping down.

Bake at 325 degrees for about 25-30 minutes until just starting to brown on top and batter isn’t “wiggly”

There you have it! Delicious and healthy coffee cake. I promise you’ll like it! I served with my rendition of THIS & a fruit salad. Yummmmm-O.

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See- not a whole lot of it left 🙂

This weekend is my bachelorette party with all my bestest friends in the whole wide world ❤  so hopefully I’ll be able to share some fun shenannigans with you next week 🙂 🙂 Have a great weekend!

xoxo

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Potato Leek Soup

Potato Leek Soup

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{HAPPY SAINT PATRICK’S DAY}

I am Irish- like super Irish. My paternal grandma was actually born and raised in Ireland and my maternal side is just as equally sprinkled with Irishness.  I love it and am proud of my heritage.

Last year for the beloved Saint Patricks Day, I had THE worst head cold of my life. seriously. the worst. I didn’t cook a thing. I was couch ridden for like 2 days…. BUT this year I was debating between all the classics, such as my beloved late grandmothers authentic Irish Stew, or corned beef, or soda bread, or cabbage or potatoes, the list goes on and on!  But since the temperature took a dip this week here in Wisco, I opted for made this do.die.for. potato leek soup.

My mom used to make this for us when I was going up, and for some reason I didn’t really like it much until a little later on in my life. This was a little varied from the potato leek soup I grew up on, but equally delicious. Here is my recipe for a small little tribute to my wonderful, wonderful heritage. Slainte!

Ingredients:

8 potatoes (5 roughly chopped and 3 chopped into bite site pieces)
2 medium leeks
1 onion, diced
1 clove garlic, minced
4 cups of chicken or vegetable broth
3 stalks of celery, diced
3 carrots, diced
Thyme (fresh or dried)
½ – 1 cup of water
3 tbsp. of olive oil
Salt and pepper to taste

Directions:

Half the leeks lengthwise and rinse, then thinly slice. Reserve about ¼ of the leek for later. Chop your onion and potatoes and mince the garlic. Heat 2 tbsp of olive oil in a large pot. Once heated sauté the onion, leek, and garlic until softened. Add the potatoes and 4 cups of vegetable broth. Bring to a boil and let cook until the potatoes are soft (about 15 minutes).

Meanwhile, chop the rest of your potatoes and the celery and carrots. Sauté those in a separate pan with a the remaining 1 tbsp of olive oil and some fresh(or dried) thyme.

Once the potatoes in the broth are cooked through and are soft, use an immersion blender (immersion is the way to go for this in my opinion) and puree/blend the broth mixture. However if need be, you could transfer the pot contents to a blender and do it that way, but be careful!). Blend until all chunks are gone and everything is blended thoroughly. This should create a creamy texture.

Now throw in your additional potato pieces, reserved sliced leeks,  the sautéed vegetables, and the additional water to the pot. I found I needed about ¾ of a cup of water, but really the water is just to get the soup to a consistency you are happy with, so this amount can vary. Just add water until it looks good 🙂

Bring it all to a boil and reduce heat. Cook for about 20-30 minutes. Make sure to stir occasionally! Season with salt and pepper and ENJOY!!

Yummmmmmm.

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This soup is very low fat and chocked full of nutrients. I’m not sure if this would work, but I got the idea to do a sweet potato version of this. Not Irish at all but also maybe put a little mexican flare like adding corn, black beans, cilantro….? Sounds good to me! I’ll let you know if I get around to it 🙂

As always, thanks for stopping by! And I hope you all had a great St. Paddy’s Day!

xoxo

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Roasted Veggie & Black Bean Burritos

Roasted Veggie & Black Bean Burritos

 

Heyyy-o! It’s fridayyyy friiiidaaay (you’re welcome that song is now stuck in your head). But seriously I pretty pumped that it’s the weekend! The weather is starting to look up around here (high of 66 today!) and I am visiting a old roomie from my college days tonight. Life is good.

I was browsing through my dashboard (basically like the settings portal of my blog) here on WordPress and saw that I didn’t ever publish this recipe! I made a quite a while ago and it was deeelcious but must have spaced on the publishing part.

This would also work great as a gluten free option to just make the “stuffing” part of the burrito and put it over rice or or quinoa or any grain you want etc…

Hope you enjoy this tasty meal and also the helpful burrito rolling tip below 🙂

INGREDIENTS:
2 whole Sweet Potatoes, peeled And cubed small
2 whole Jalapenos diced
1 whole Red Pepper, diced
1 whole Red Onion, diced
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
2 cups cooked Black Beans (or 1 15 oz can rinsed and drained)
½ cups Fresh Cilantro, chopped
2 teaspoons Fresh Lime Juice
1 cup Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count) but really any tortilla will work.

INSTRUCTIONS:
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
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Let cool. Add your roasted veggies to a cans worth of rinsed black beans. Add cilantro and squirt of fresh lime juice. Combine gently. At this point, mixture can be stored for later use if want to make this part ahead of time.

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Warm your tortillas of choice in microwave for about 30 seconds (so they are easier to handle and roll). Spray a casserole dish with nonstick spray or olive oil spray.
Add few heaping spoonfuls of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold in sides, and then roll up to complete(see pic below).Place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. It’s up to you if you want to sprinkle with cheese or not, I just thought it would look a little ‘prettier’.

** Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!

Burrito Rolling 101:

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This is how my mom taught us to roll up our tortillas. I have been doing it this way since before I can remember. It blows my mind to see people do it any other way. I mean your “stuffing” is falling out all over the place and you, more likely than not, end up with food all over you! All I do is fold in the sides of the burrito like the the top left picture and then roll up(tucking in the ‘insides’ while you go) to complete it! Super simple and it all stays inside.

Hope you guys enjoy this one. It is a healthy, filling, tasty dinner!

xoxo

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