When I was pregnant with ‘Cupcakes’, I wanted all things strawberry; trifles, smoothies, cupcakes, frosting…..yum! For her first birthday it only made sense to create a strawberry cupcake, and I wanted it refined sugar free, 100% natural and delicious. I created these for her little party and have sense made them whenever the strawberry craving hits!
I don’t want to take credit for this idea, as there are tons of black bean brownie/cookie recipes floating around online. I just tweaked it to my liking and took some to a gluten-free friend as a ‘Thank You’, another batch to a girls spa party with a bunch of my work-out buddies, a meeting with an unsuspecting average eating ‘Joe’ and the hubby and my parents who all exclaimed “Wow! These are good!”. They aren’t too sweet (you can adjust to your liking), and work as either brownies or cookies. I’ve baked them in a muffin tins, mini cake pans and a brownie dish. They also are a breeze to whip together in the blender or food processor, no other bowls, mixers or spoons needed.
P.S. The batter is deeeelish and some of my batches may or may not have made it to the oven….
The first batch I made with our old squirrely oven got baked at 500 degrees in muffin tins...but my husband liked how crunchy the outside were. The other batches were more brownie like at lower temp and in pans. You can also tweak this recipe easily by tasting and adding more cocoa, sweetener etc before you add the optional chips and or nuts.
1¾ cup drained black beans (I used dried beans and prepared them or about 1 can)
¾ cup oats (make sure certified GF for your friends 🙂 )
¼ cup cocoa powder
¼ cup coconut oil
¼ tsp salt
2 tsp vanilla
½-3/4 cup sweetener- start on low-end, you can add more later(I used a mix of honey or maple syrup and coconut sugar)
1 tsp baking powder
Few tbl chia seeds
chocolate chips, pecans or walnuts
coconut or almond milk
Preheat oven to 350
Add everything except chips/nuts/milk to blender and blend until smooth like brownie batter. (thick and scoop-able, on the verge of pour-able) If too thick, add few tsp of milk at a time.
TASTE. Try not to eat half.
Adjust by adding more sweetener etc.
Add chocolate chips and or nuts.
Bake in sprayed muffin tin, 8 inch brownie pan or 6 inch cake pan about 15-20 min. Use a toothpick to see when centers are done.
I made these quick muffins and recovery drink to have on hand after my intense MommiesRfit Bootcamp workouts and after my training runs. (As Tony says, “The recovery drinks, that’s why I do the workouts.”) The muffins are about 50% carbs and 20% protein, the drink 100% carbs, (49 g carbs, plus sodium,potassium, and vitamins). A serving of the drink and one muffin total just about 300 calories.
A scrumptious eggy (or tofu) chili relleno casserole topped with a sweet corn masa tamale crust.
I had some beautiful Anaheim and Poblano peppers and thought about chili rellenos…after brainstorming on Chowhound and some recipe sites, I decided to go the casserole route (like a cheesy egg breakfast casserole on Pioneer Woman) , but make it more of a tamale/rellenos casserole, including a layer of sweet corn masa, and dairy free of course.We eat (certified cruelty free or local free range) eggs but this could be made vegan by substituting the eggs for a block of firm tofu, just give it a whiz with the milk in a food processor or blender.
A scrumptious eggy (or tofu) chili rellenos casserole topped with a sweet corn masa tamale crust. Masa is a fine cornmeal treated with lime used for tamale filling. It's found in the Hispanic/Ethnic food section near Goya products. You can sub cornmeal if needed. You can also sub a block of tofu for the eggs.
6-10 peppers (Anaheim are mild, Poblano are smokey and have a slight heat)
5 eggs (or 1 block tofu)
2 cups almond milk
Salt & Pepper
Cayenne/Red Pepper Flakes (optional)
½ Bag of Daiya non-dairy cheese (pepperjack)
Sweet Corn Masa Layer
1 cup masa (you can sub cornmeal)
1 cup flour
2 cups liquid (water/non dairy milk)
2 tsp baking powder
1-2 tbl honey/sugar
2 cups frozen sweet corn
½ bag Daiya (mozzarella or more pepperjack)
Hot Sauce (Texas Pete)
Cut off tops, remove seeds, wash.
Slice in half, lay skin side up on broiler pan.
Broil until skin is blackened, about 15-20 min.
Remove, place in paper or plastic bag for about 10-15 min. (This will steam them and make removing the blackened skin super simple).
Preheat oven to 425
Layer roasted pepper slices in bottom of a large baking dish.
Whisk eggs, milk, S&P and spices. Pour mixture over peppers, sprinkle cheese evenly.
Bake about 15-20 min or until egg mixture is beginning to set.
Sweet Corn Masa Layer
Mix masa, flour, baking powder, sugar/honey and liquid. You may have to add more liquid, you want it to look like wet cornbread batter- thick but able to pour. Add frozen corn.
Pull out casserole, pour masa mixture over egg layer and bake about 45-60 minutes.
About 15-20 minutes left, sprinkle other half bag of Daiya cheese over top.
Check doneness by inserting a cake tester or toothpick into the center of the masa dough, should be clean when pulled out.
Drizzle hot sauce.
Cut into wedges or bars and serve with spinach salad with avocado and salsa.
One thing I love about my best friend is our constant texts throughout the day…dogs, horses, sometimes our men, (Mars/Venus!) and of course, food. “Whatcha makin tonight?” is a common one. In the winter we can both eat our weight in roasted Brussels Sprouts so when I answered the standard question with “I’m not sure yet…something with Brussels?” She said add the Quinoa and with the idea sparked, this super simple, delicious winter recipe was made. I’m thankful for the ideas we bounce off of each other and especially being able to stay in touch across the country through something we both love, food.
Our Eastern shore heritage had us craving crab cakes this summer. So we created these zucchini & chickpea cakes to satisfy our Old Bay tooth. If you pan fry them at the end they get the yummy crust and keep a moist interior just like the real deal.
2 large zucchinis (about 4 cups) shredded
2 cups cooked garbazno beans, mashed
2 scallions/green onions
11/2-2 cups whole wheat panko bread crumbs
1½ tbl dijon mustard
1 tsp vegan worcestershire sauce
5 tsp Old Bay seasoning
3 tbl vegan mayo (vegenaise etc)
juice of 1 lemon
Preheat oven to 450 degrees.
Fold together your shredded zucchini, mashed beans, chopped scallions, 1/1/2 cup bread crumbs, mustard, worcestershire, Old Bay, mayo and juice of a lemon.
If too wet to form patties, add a little more bread crumbs.
Pour more breadcrumbs in a dish.
Form mixture into patties (8-10), and coat sides in panko breadcrumbs from dish.
Place on lightly sprayed cookie sheet, bake about 15 minutes to remove some of the moisture.
Pan fry in a little oil until golden brown.
Drain on paper towel, serve with pickles, toasted bun or on a salad and "tartar-cocktail sauce"
I created these for a picnic at one of our favorite local parks. We loaded up the picnic basket with Quinoa salad, veggie straws, spicy hummus and sweet peppers for dipping. And loaded up the car with friends and dogs and a few of these delicious summery bars in the basket to enjoy by the lake. The leftover bars were reminiscent of a strawberry crumble when we added a scoop of vanilla coconut ice cream on top.
I would love to take the credit for this one, but I found the base for this recipe in the magazine “Extraordinary Health”. So so yummy. I have a hard time not eating this one right out of the serving bowl…
To celebrate what feels like the start of Summer in VA, I whipped this up in the blender after a balmy 85 degree morning in the sun. Yummy and refreshing, it gets a whipped froth on top from the canned coconut milk.