Andes Peppermint Brownies w/ a Twist!

These were.....wait for it...

AMAZING!

Once the fudgy, gooey, minty, bliss enters your mouth you're enjoying a little slice of heaven. 

 After reading that you probably are thinking to yourself, "Man, I can't enjoy those (all though I really really want to) because fudgy, gooey, minty, bliss comes with too much guilt (approx 300 cals worth of guilt) which is not worth an extra half hour-plus at the gym."

 Well my pessimistic friend, 

I have some good news

 EAT AWAY. 

Because these amazing, friends, I mean AMAZING brownies are made with.....

 wait for it.... (Name that show)

 not oil, not butter, not eggs.....

 So what????? 

 BLACK BEANS!

 Gahhhh I know!

 "WHAT" you shout out loud.

 "YES" I say.

 Fibrous, delicious, healthy black beans. 

With the serving size of 10 *see picture below,
These brownies,without mint topping, run ~139 cals per brownie square, and 219 cals with mint topping.

I cut them  even  smaller and got ~20 brownies (108 cals with mint topping!!!!) because I was feeding a large group.

So with all that awesomeness being said: 

 Bake and be amazed.

Ingredients: 

Brownies 
1/2 cup white whole wheat flour
1/2 tsp baking powder 
1/2 cup cocoa powder 
1 cup granulated sugar 
1 can reduced sodium black beans (with liquid) 

Mint topping 
1/2 package of Andes Creme de Menthe baking chips 

Directions:

Preheat  350 F.
Line a 7x11 baking pan with parchment paper with enough parchment hanging over the edges to grab at--helps with removal.

In a food processor, first blend 1 can of beans with liquid, sugar, and cocoa powder until a creamy dark liquid. Then pulse in flour,salt, and baking powder.

Pour batter into lined baking pan and bake for 25 min. or until knife comes out fudgy not runny. (you'll know). 

As soon as the brownies come out of the oven cut them to the size you desire. Then, evenly pour mint chips over hot brownies. As they begin to melt, take a knife or spatula and swirl around to make cool, minty designs. Then run your knife through the pre-cut slices again  to keep the brownies separate as they cool and the chocolate hardens:

Let cool for 10 min before placing in the fridge to harden chocolate more. 

To serve, let sit out for an hour or so to help cut through the harden chocolate layer--no cracks. ( I did think about per-slicing while the chocolate was still hot and that might do the trick to help prevent cracks...try it out and let me know what you think)

ENJOY!!!!

 

Deep Dish Apple Pie

I am so excited to be sharing this recipe with you!
My husband and I perfected it this year, and my oh my is it good.
What makes it so good? The compote!
Sugary, sweet, and thick sauce that smothers your apples and bakes that pie to perfection.

The second best part? The crust!
We wanted to keep it whole wheat but this time we used white whole wheat flour which truly made all the difference.

I hope you enjoy!
Adapted by Eatingwell.com and Inside BruCrew Life

Ingredients: 
Crust

2 1/2 cups white whole flour
2 tbs sugar
1/2 tsp salt
1/4 cup plain Greek yogurt
3 tbs canola oil
4tbs butter, unsalted, cubed
1/4cup cold water
Compote
1/2 cup brown sugar
1/8 cup white sugar
1/4 cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2cups water
Filling
5 cups apples, cubed
1tbs lemon juice
1/4 tsp cinnamon

Directions: 
Start with the crust:  In a large bowl, whisk flour, salt, and sugar together. With pastry blender or hands mix in cubed butter until dough starts to become crumbly.  Then, fold in Greek yogurt and slowly pour cold water in as your are kneading the dough together. Turn out the dough and knead on a lightly floured surface until dough is just holding together. Divide dough in half and shape into 5inch wide disks. Wrap the disks in plastic wrap and refrigerate for and hour.
Filling: Peel and chop up the apples to small cubes. Fold in lemon juice and cinnamon and set aside.
Compote: Add sugars, cinnamon, nutmeg, salt, and water to a small pot. Bring to a boil, and let boil for 2min, constantly stirring.Fold in apple mixture, reduce heat to medium low and let simmer covered for 10-12min. Remove from heat.

Preheat oven 425 degrees F. Place a baking rack on the bottom shelf.

Let refrigerated dough sit out for 5min to get to room temperature. Place  parchment paper over disks and roll each out to ~13inch. Carefully lay one rolled-out dough into a 9 1/2-10inch pie pan. Trim over hanging edges. Evenly add apple compote mixture and then carefully lay the other rolled-out dough on top and gently tuck top dough into bottom. You can then make or pinch any pie decorations  would like. Add at least 4 holes or slices to the top of the dough for ventilation.

*Optional:Whisk an egg white with 1/4 tsp cinnamon together and glaze top of dough for a shinny finish.

Bake pie at 425 for 20 min (you may want to cover with aluminum foil to keep the top from browning too much). Then reduce heat to 375 degrees and bake for another 20-30min until top is a light golden brown (remove aluminum foil during this stage).

 Let cool for 20 min.

ENJOY!!!!

Mug Chocolate Protein Cake

The post-workout dessert is my favorite. 

I have to workout after work which puts my dinner and/or my 6th meal( snack) after the fact.
Now, I am trying my best to stick the the rule of "no starchy carbs after 7 pm" ~3 hours before I go to bed,  and it's hard, until I found this! 

Packed full of protein, I can now have my cake and eat it too!!! 

Chocolate cake, on a bed of greek yogurt surrounded by sweet slices of banana. Yummy. 

Oh and bonus, it only takes about 2 minutes to make. 

Adapted from Sprint to the Table

Ingredients: 
3 tbs egg whites
1/4 cup oats (blended)*
1 truvia packet
1/2 tbs ground flaxseed
2 tsp cocoa powder

1/4 cup greed yogurt
1/2 tsp vanilla
1 truvia packet
cinnamon to taste
chopped banana

*I took 1/4 cup rolled oats and pulse blended them until they became a powder.

Directions: 
Thoroughly mix blended oats, flaxseed, egg whites, truvia packet, and cocoa powder in a mug.

Microwave for ~1 min until cooked. 

Stir together greek yogurt, vanilla, truvia, and cinnamon in a small bowl . 
Gently remove cake from mug and place on top of greek yogurt. garnish with chopped banana. 

ENJOY!!!!

Nutritional Information:

222 cal * 31 carbs * 5g fat * 18g protein* 6 fiber*

Chocolate Avo Pudding

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Are you ready for this? 

Avocado pudding.

I know, sounds insane, and little off, but truly this foodie experiment creates a rich, mouse-like, pudding that is hard to believe it is healthy.

This is a no joke chocolate recipe too. If you have a deep chocolate urge that no, kit-kat can fix, dive into a serving of this and you'll be fully satisfied.

Also, don't let the green turn you or others away make it, serve it to others, and they'll beg you for your secret.

Ingredients:
makes 2  servings
1 medium ripe avocado
1/4 cup almond milk
1/2 tbs agave
2 tbs unsweetened cocoa powder 
1/16 tsp of salt-a pinch!
2 packets truvia (or 3 tbs agave)
1 1/2 tbs semi-sweet chocolate chips

Directions:
Blend avocado and milk in a food processor/cup blender/high power blender until silky smooth. Add in everything else except chocolate chips, blend until smooth.

take a tsp of the the pudding and add it to the chocolate chips and microwave it in 15-30 sec intervals, stirring until melted. Add chocolate mixture to pudding and blend until well combined.

Pour into two ramekins or small dishes.

ENJOY!!!

Nutrition Information

194cal * 23 carbs* 4g sat fat * 3g protein* 2g fiber

Pop-able Black Bean Brownies

 

I love small, pop-able, treats. My mind works in the sense that if I can have more of one thing it's more satisfied. So mini versions of food are a go-to thing. 

Pop-able brownies are hard to resist. One thinks, "hey, they are the smaller than a regular brownies so it can't hurt to have a few." Well unfortunately that is not the case.
Costco's Kirkland brand brownie bites run you 130 calories a brownie bite and Trader Joe's Brownie bites will cost you 190 calories for 2!

So those adorable little treats turn into a healthy foodie's nightmare.
But have no fear, the black bean is here. 
I was overjoyed when the foodie world discovered a way to make brownies--along with many other treats--healthy by subbing in black beans.

My first attempt were Andes Peppermint Black Bean brownies, and my oh my, were they fudgey, chocolate, minty bliss.

Yet, they still contained flour (still not edible for my gluten free friends), and quite a bit of sugar.
So I did some foodie experimenting and created these delectable, pop-able, 29 cal a piece, brownie bites.

 So go ahead, laugh in Trader Joe's face and eat 4-- you'll only be at 116 cal...

(Gluten free, Dairy Free)

Ingredients:
1 can black beans, drained and rinsed (~1 1/2 cups)
1/4 cup unsweetened applesauce
1/2 cup cocoa powder
3 packets truvia (1/4 cup sugar or honey/agave)
1/4 cup honey or agave
1/4 tsp salt
1/2 tsp baking powder* updated!
1 tsp vanilla

Directions:
Preheat oven 350 F.
Blend all ingredients in a food processor or high powered blender until smooth and creamy.
Non stick a mini muffin tin.
Fill each compartment with  1 tbs of mixture.
Bake for 8 min.
Let cool in pan for 3 min. 
Pop them out of pan by gently tapping back of pan or scooping out with a spoon.

Let cool for another 5 min to allow them to firm up in the center.

Sprinkle with a bit of powdered sugar if desired.

ENJOY!!!!

 Nutrition Information

 Serving: 1 cookie

29 cal * 7 carbs * 0g sat fat * 1g protein *1g fiber

Heavenly Chocolate Coconut Quick Cake

So this past week I discovered this amazing, seriously the fastest single serving mug cake, recipe and I have been over the moon with joy knowing that I can whip up a cake in 3 easy steps, using only 3 easy ingredients. (Click HERE to see how!)
Oh yeah, and not worry about it because its only 105 calories per cake.

So once I calmed down from my healthy sugar rush, I got to thinking of things I could add to this cake.
Since making it was so easy why not spend that extra time creating a decadent topping to pair with it.

Thus, Chocolate Coconut Cake. oh yeah.

Ingredients:
Cake
3 tbs of blended cake mix
2 tbs water
Frosting
3 tbs plain greek yogurt
1 packet truvia
1/2 tsp pure vanilla exact
2 tbs shredded coconut

Directions:
Make the frosting first--since the cake part is so fast!
Blend greek yogurt, truvia, and vanilla extract in a small bowl.

Place 3 tbs blended cake mix and 2 tbs of water in  a large mug and microwave for 1 min.

Gently pull out cake from mug and cut in half--I used a serrated knife since the cake is sponge-like.
Gently spread 1/2 of the greek yogurt frosting onto the bottom half of the cake and top with 1 tbs of shredded coconut. Place top half on cake on top of the frosted half and gently frost it and sprinkle with the other tbs of coconut.

 Feel free to add  anything else you want. I added a few pieces of chopped chocolate just for fun.

ENJOY!!!!

Nutritional Information

1 cake

109 cal * 24 carbs* 0 sat fat * 2 g protein * 0 fiber

Heavenly Chocolate Quick Cake

Alright my friends, stop everything.
This dessert, as the original Pinterest post stated, is genius, pure genius.
I give many hugs and thank you's to the amazing person who decided to put a box of angel food cake and a box of any other flavor cake mix together and microwave it. Genius, I say.

So yes that is what this quick cake is. Angle food cake, regular cake, and water.
Easy, delicious.......oh and did I mention...HEALTHY!
Yup, 105 calories a cake :)


Gahh. I can't get enough of this stuff. I love making those microwave, single serving cakes since my husband never has a sweet tooth--and I always do. They're perfect.

Now, the chocolate single serving cake I've made is delectable and healthy;
But this one, blows it and all microwave mug cakes out of the water for easiness sake.

 

3 steps. 3 ingredients. Really that's it.

Ingredients:
1 box of angle food cake (has to be angle food cake because it comes with egg whites, the leavening for this recipe)
1 box of dark chocolate cake mix (or any flavor of cake you want!)
2 tbs of water

Directions:
Mix the 2 boxes of cake mixes together.
Scoop out 3 tbs mixed cake powder and place in a large mug.
Add 2 tbs of water to powder and mix well.
Microwave for 1 min.

 DONE!
AMAZING!
YES. YOU CAN EAT THE WHOLE THING.

Top with anything you want: fruit, ice cream, whipped cream, more chocolate (my fave)

ENJOY!!!!

Nutritional Information

 Mix makes 35 cakes; 

serving size: 1 cake

 105 cal * 24 cabs * 0 sat fat * 2 protein * 0 fiber

Brownie Bits: For your Ice Cream!

Ice cream can really hit the spot when you have sweet craving but don't want to feel weighed down by the cakes, cookies, and bakes. 

And now days, you can buy healthy ice cream, or better yet, frozen yogurt, with half the sugar/fat and never feel the guilt (just look out for the fake additives in some of them).

BUT, I also love ice cream with other dessert things in them...brownie bites, cookie dough, gummy bears...okay, I add those in myself...but really, having something to nibble on while you swivel cold creamy sweet ice in mouth is a wonderful experience.

But alas, those fillings come with a heavy calorie price that add up REALLY fast--No matter how healthy you try to buy your ice cream.

So I made an alternative.

This delectable alternative came when I was craving chocolate and ice cream at the same time (yes, it can happen). 
In my freezer I had all natural strawberry and slow churned vanilla bean: two great combos for chocolate. However, I didn't have any chocolate sauce to drizzle and really wanted some more "bite" to my dessert.

So I made my bites, swirled them into a cup of the two ice creams and enjoyed each bite with a bit of chocolate brownie bliss.

Mhmm.

Ingredients
1-2 tbs cocoa powder (More powder equals larger bits)
1 tsp + more almond milk
1 tsp coconut oil


Directions:
Place all ingredients in a small bowl or cup and mix very well. The mixture will clump up but should still be gooey.
I popped mine in the microwave for ~20 sec.
Add more milk if you want it more runny.
Then plop mixture on top of ice cream.
Mix well.
The brownie mixture will harden upon contact with ice cream making each bite full of delicious brownie bits for you to enjoy.

                                                            ENJOY!!!!

                                       up next: cookie dough bites! oh yeah.

Iced Whipped Cream Sandwiches

Love ice cream sandwiches? 

Hate the calories that come with the decadent dessert?

Well make these instead!

Ingredients:

2 graham cracker sheets

6 tbs cool whip

Directions:

Break the graham crackers sheets into 4 squares

Dollop 3 tbs on 2 of the squares and place the remaining two on top. 

Freeze for 20-30 min. 

ENJOY!!!!

Chocolate Cake-Single Serving

All right chocolate lovers

This one's for you. 

Seriously, 

only for you. 

Single serving chocolate bliss  that you don't have to feel guilty about, because it's healthy in the best chocolaty way.

Cake Ingredients
2 tbs whole wheat flour
1 tbs all purpose flour
1 tbs Cocoa powder
3 tsp brown sugar
1 packet Truvia sugar
1/4 tsp baking soda
1/8 tsp salt
2 tbs unsweetened applesauce
2 tbs almond milk
1 tsp vanilla 

Directions:
Mix all dry ingredients in a mug or small baking dish (ramekin) very, very well. Add wet ingredients and mix very, very well. 
Microwave for 50-75 sec. (All microwaves differ. Stop occasionally and check to see if cake is formed and no longer runny)


Chocolate Drizzle
1 tsp chocolate chips
1 tsp cocoa powder
2 tsp coconut oil
2 tsp almond milk

Place all ingredients in a small microwave save bowl. Microwave for 20-30 sec. Watch carefully, you do not want to burn chocolate chips. It is okay if not all the chocolate chips are melted the mix should be warm enough that when you stir it they should melt. 

Drizzle over cake....

It's okay to lick your fingers....and the fork...and the plate.... no judgement here. 

 Enjoy!!!!

Nutrition Information:

Cake Only 

96 cal * 26 carb * 0 Sat Fat * 2 g protein * 4 g Fiber

Drizzle Only

Recipe above makes 2 servings.

43 cal * 1 carb * 4 Sat Fat * 0 g protein * 1 g Fiber

Healthy Carrot Cake (with Homemade Frosting!)

I made this for my brother's birthday. He didn't know it was healthy until after he took a huge bite, grinned with a mouth full of cake, mumbled out "this is delicious!", and dove in to take another bite when I announced it. 

Everyone was pretty impressed. 

So make it, and enjoy every last bite!

Homemade Healthy Carrot Cake:

• 2 cup flour 
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 cup applesauce
• 1/2 cup vegetable oil
• 4 eggs
• 3 cups shredded carrots (Note: Use big carrots and grate on small part of cheese grater)
• 2 tsp vanilla

Preheat oven 350
Mix dry ingredients together and wet (wet includes carrot shreds), then blend together; slowly mixing them till fully combined.
Pour in two 8inch pans or one 13x9. 
Bake 35 min for 8 inc, 40-45 in 13x9 or until no longer wet in center.
Cheesecake Flavor Frosting:

• 8 oz 1/3 less fat cream cheese

• 1/4 cup softened unsalted butter (you can't really get around this, you need the fat to create the whipped texture)

• 2 tsp vanilla
• Powdered sugar

Mix together and add in 1/4 cup of powdered sugar at a time until desired texture is reached.

ENJOY!!!!

Nutrition Information
Serving 15 slices
175 Cal * 9g Fat  *  1 Sat Fat  *  22 carbs *  9 sugar  * 250 sodium

Single Serving Apple Crisp

Have a microwave?

Have 60 sec?

Want an EASY dessert?

Make this!  

Ingredients:

• 1 small apple

• 2 tbs brown sugar

• 2 tbs oats

• 1  tbs flour

• 1/4 tsp. cinnamon

• 1 tbs butter (I used apple sauce!)  

 

Directions:
 Dice apple into small pieces and place in a small bowl. Mix 1 tbs of brown sugar and 1/2 tbs flour and 1/8 of cinnamon with apples. 
Mix oats, 1/8 cinnamon, butter (or apple sauce), rest of flour and brown sugar in another small bowl. Place apple mixture in a small baking dish and top with oat mixture.
Place in microwave for 60 sec. (all microwaves are different so adjust accordingly) 

*Note: I split this mixture between two small ramekins so I could share with my husband...but feel free to eat it all, no judgment here. 

 
Top with a dollop of vanilla ice cream. 

Enjoy!!!! 

you could trying baking it too: @325 5-10 min!

  

Lemon Zucchini Loaf

It all started with a zucchini. It came into my possession one Saturday morning while roaming the vendor aisles of the farmers market. I thought to myself, "Hey, its zucchini season and I've seen a LOT of Pinterest posts that use the stuff so why don't I buy one large one and make something fantastic". 

Well the sad part of the story is I couldn't make up my mind. There were TOO MANY options such as: Zucchini chips, zucchini bites, normal delicious zucchini bread or muffins...the list is endless. Unfortunately,  my inability to decide led to the ends of the large zucchini to go mushy. :( So when it came down to it I had about 1 cup's worth of grated zucchini and we all know the main ingredient in zucchini bread (besides the flour) is the zucchini (I mean, it named after it!) 
So that was out, so were the bites, and the chips would have only been about a handful. So I looked for other options....and thus I found this recipe! It called for ONE CUP of GRATED ZUCCHINI. 
I know, I know, the stars were aligned in my favor. 
So now I am going to share it with you!

Lemon Zucchini Loaf with Lemon Glaze
 slightly adapted from nancycreative.com

Ingredients: 
Makes one 9×5″ loaf

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup canola oil
• 1/4 cup plain greek yogurt
• 2/3 cup sugar
• 1/2 cup buttermilk (I didn't have butter milk, but I did THIS and it turned our just fine!)
• Juice of 1 lemon (or 2 Tablespoons lemon juice)
• Zest of 1 lemon (Since I used lemon juice I didn't do this. Turned out lemon-y enough for me!)
• 1 cup grated zucchini (you don’t need to peel the zucchini before grating it) 

 Lemon Glaze

• 1 cup powdered sugar
• 2 tbs lemon juice

Directions:

Preheat oven to 350 degrees.
Non-stick a 9x5" pan with whatever you'd like; set aside.
In a large bowl mix flour, baking powder, and salt.
In a smaller bowl mix eggs, sugar, yogurt and oil. Then mix in butter milk, and lemon juice until well combined. 
Slowly mix in wet ingredients into dry and stir till well combined. 
Gently fold in zucchini, but don't over mix.

Pour batter evenly into pan and bake for 45 min or until toothpick comes out clean.

Take out of pan and place on a cooling rack. Now make the glaze.

whisk powdered sugar and lemon juice in a small bowl. 

Once loaf has cooled to touch pour over loaf. let sit or refrigerate for best "hardening" results. 

Slice, Serve, and ENJOY!!!!

No Bake AMAZE BALLS! (or bites)

"They" say these give your energy...
"They" say these are healthy...
"They" say they are easy to make...

I say they are bites of delicious splendor that explode with flavor in your mouth! So make them and enjoy. 

Ingredients:

• 1 cup old fashioned oats
• 1/2 cup shredded coconut
• 1/2 cup PB2 (or you choice of nut butter)
• 1/2 ground flaxseed ( I grind my own, its easier and cheaper
• 1/3 cup agave (or honey)
• 1 tsp vanilla
• 1/4-1/2 cup chocolate chips (you choose your chocolate addiction, no judgment here!)    

Directions:

Place everything in a large bowl

 Mix together

And roll into balls!








Now, two options: 

1) Eat right away because I know you cant contain yourself
  
2) or place in the fridge to cool,set,and harden into perfectness that you will be thankful for in the end.  

(Choose option 2!)

ENJOY!!!

 

Chocolate Espresso Milkshake

It's been really hot at night here in the mid-west so a cold, chocolate, milk shake sounded phenomenal; So here is what I created. 

Note to everyone: If you freeze your bananas make sure you peel and cut your bananas before you freeze them. I had the "cut into thirds" part but the peeling I forgot and trying to "peel" a frozen banana is messy, mushy, hand freezing adventure in-and-of itself and I do not wish it upon anyone. 

So make this healthy milk shake and think happy thoughts!

Ingredients: 

• 1/2 frozen banana (precut and peeled before frozen)

• 4 frozen coffee ice cubes  or 2 tbs instant coffee granules (I froze coffee in an ice cube tray)

•  8oz unsweetened vanilla almond milk (or any milk of your choice!)

•  1 ½ tbs cocoa powder

• 2 packets Truvia or any sweetener of your choice!

• 1-2 tbs Chocolate chips or 5 dolci frutta pieces (if you don't know what these are, FIND THEM!)

Directions:

Place milk, banana, ice cubes, cocoa powder, Truvia and chocolate of choice--in that order--in a single cup blender (I use a GE Rocket Blender) till smooth and creamy. 

Enjoy with a bendy-straw—oh yes, it makes it that much more enjoyable. 

Enjoy!!!!