I had a party and only needed 8 ingredients

Well, 8 ingredients without the beer. So 9 ingredients.

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This was really a wonderful get-together. I was missing the fall activities my family would sometimes partake in, so I decided to invite some friends over to carve pumpkins and drink pumpkin beer. In spirit of the season I also wanted to have pumpkin flavored snacks, which brought me to this wonder of a recipe: Three Ingredient Cookies. Technically they could be two ingredient cookies, since you don’t need to add chocolate chips or mix-ins. BUT WHY NOT?? 🙂 

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I was already planning to make seasoned pretzels, and needed something sweet. These cookies are awesome! They’re a bit thicker consistency than cake, so great as handheld snacks.  They take on the taste of whatever mix you buy, and the pumpkin shines through in all its glory. 

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The pretzels turned out pretty wonderful as well. They’re salty and spicy; perfect with pumpkin beer! Feel free to cut the recipe in half or even less. It makes a LOT of pretzels. (I’ve heard the left overs make great bread crumbs though…)

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I’m planning to post again after this weekend. I’ll be making a vegan chili for a chili cook-off. Here’s wishing me good luck! I will post the recipe after the contest. Also, maybe, a picture of my halloween costume!!

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Three Ingredient Cookies:

Ingredients:

  • 1 Box of cake mix
  • 1 Can of pumpkin (NOT pie filling, pumpkin puree!)
  • Mix-ins (I used Rolos for one batch and chocolate chips for the other)

Directions:

  • Preheat oven to 350 degrees.
  • Mix pumpkin and cake mix until smooth. 
  • Blend in mix in (I did about ¾ cup of chocolate chips) or save until after baking to put Rolos or chocolate kisses on top.
  • Drop by spoonful onto baking sheet lined with parchment paper. 
  • Bake 8-10 minutes.
  • Resist urge to eat all while steaming hot.

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Pretzels:

Ingredients:

  • 3 bags pretzel bites
  • 2 packets ranch seasoning mix
  • 1 TBS lemon pepper
  • 2 tsp cayenne (more or less depending on spice needs-for us 2 tsp was perfect and had kick)
  • ¾ cup vegetable oil (or canola, or evoo)

Directions:

  • Preheat oven to 350 degrees.
  • Mix everything except pretzels in a bowl until consistent.
  • Pour over pretzels and mix up.
  • Spread in baking pan and cook for 10 minutes, stirring once at 5 minutes. I had to do two batches (this makes a LOT of pretzels-look at the picture!)

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Across the country, my wonderful puppy was on a hike, so here’s the obligatory puppy picture!! Happiness!

COOPER

Cookie dough doesn’t always have to be raw…

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Every morning I wake up at 6am to workout. Today, I decided to forgo that venture in order to post this recipe. It’s. Just. That. Good. In the span of four days, I have made these twice for birthdays (the first time was mine!), and gotten rave reviews. Some of you may know that I love unusual recipes and ingredients, especially in baked goods, which rank as my favorite food in general. For example: Black Bean Chocolate Cookies and Raw Dark Chocolate Brownies. And if that strange ingredient allows my recipe to have few total ingredients, I love that even more. Like Peanut Butter and Banana Oat Cookies or Power Pancakes. So when I stumbled across Texanerin’s Cookie Dough bites, I had to make a version of my own!

Just like my Black Bean Chocolate Cookies, these use beans as a flour alternative. Except this time it’s chickpeas (garbanzo beans). They leave the cookies incredibly moist, which gives the impression that you’re eating slightly undercooked dough-which is THE BEST! I know I’m not the only one who loves cookie dough-which is why this must be shared!!

 Even a couple days after I made them, they were still super moist and flavorful. But let’s be honest, they won’t last more than a couple days anyway!

I ended up using maple syrup instead of honey-but you get the idea.

I ended up using maple syrup instead of honey-but you get the idea.

The original post had a few helpful tips. Make sure you use natural peanut butter, so that your cookies don’t end up overly oily. Because, ew. You could try honey, maple syrup, or agave as a sweetener. I just love the taste of maple, and I was low on honey.

Chickpea wash!

Chickpea wash!

You won’t quite use a whole can of chickpeas, so you will have some yummy protein to snack on while you bake!

Processed dough

Processed dough

The original post said this dough isn’t good uncooked-and I totally disagree. I loved it! When you are rolling it into balls, you will probably get some on your fingers. Lick clean, please! (As long as you aren’t going back into the dough..unless this is a batch just for you!)

Chocolate PB love

Chocolate PB love

The consistency of the dough is a bit on the soft/stick side compared to typical cookie dough. Hence the need to wet your hands when shaping the balls.

Ready to bake!

Ready to bake!

Finished cookies

Finished cookies

Peanut Butter Chocolate Chip Cookie Dough Bites

Ingredients:

  • 1 1/4 cup chickpeas, rinsed and drained, and paper towel dried
  • 1/2 cup + 2 TBS natural peanut butter
  • 1/4 cup maple syrup (or honey, or agave)
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • dash of cinnamon
  • 1/2 cup bitter or semisweet chocolate chips

Directions:

  • Preheat oven to 350 degrees.
  • Put all ingredients but chocolate chips in food processor, blend until smooth. Make sure to scrape sides a few times, to avoid leaving whole beans.
  • If dough warmed during process, put in fridge for a few minutes. This will avoid melting chocolate.
  • Fold in chocolate chips.
  • Wet hands and shape into small balls, place on cookie sheet. You can flatten them down if you wish, they won’t change shape much during cooking.
  • Bake for about 8-10 minutes (you can really cook as long as you like, there’s nothing in them that would make you sick if raw!).
  • Enjoy!
Snack time.

Snack time.

My patient, ever-watching companion. (I'm only half in the kitchen! Can't get mad!)

My patient, ever-watching companion. (I’m only half in the kitchen! Can’t get mad!)

Cookouts, puppies and blueberries with chocolate

Last weekend I took Cooper on a walk at a nearby park. It’s a great park that allows off-leash dogs, which gives me the perfect way to tire out the pup when I don’t feel like running! We had just gotten to the park when Cooper met an adorable hound mix named Ferris. Ferris is just 3 months old, and Cooper will be 1 year on Monday, but he plays really well with puppies. They rolled around, chased each other and acted crazy for about 15 minutes, giving Ferris’ mom and I time to chat and exchange numbers, to set up “play dates”. I swear-getting around to asking for the phone number of another woman is way more stressful then going out and meeting guys was when I was single. It’s like you need an excuse to ask for their number, you can’t just say, “I like you, I feel like we could get along mostly-we should hang out, as friends. Can I get yo digits?”

Cooper and Ferris

Cooper and Ferris

So Ferris’ mom texted me this last week and asked if we (Cooper, Tim and I) would like to come over for a Saturday afternoon cook-out. They have a fenced in yard and all dogs are welcome, she said. I asked what we could bring, her suggestion was something green, but I immediately began thinking of baked items I could make. 

I think this is the third or fourth recipe for brownies I have added to this blog-but this is by far my favorite for summer. I love blueberries and chocolate, and decided to experiment by adding these delicious berries to a brownie recipe. I actually found inspiration in a whole wheat brownie recipe, so these are actually a healthier version too!! I mean, they’re still a bit sinful (butter and sugar…come on!), but slightly less than most options. And who wants something really healthy at a Saturday afternoon cookout anyway?? So I made up this pile of brownies and walked down with Tim and Cooper yesterday. The drink of the afternoon turned out to be Blueberry Dirty Arnies (blueberry lemonade and sweet tea vodka) so it was a blueberry themed afternoon! These were really popular too-which is always a great feeling. Hope you enjoy as much as I did!

Butter and Sugar

Creaming the butter and sugar

Adding the eggs

Adding the eggs-how yellow!

Double chocolate time

Double chocolate time

Time for the blueberries

Time for the blueberries

Exercising my patience and waiting for it to cool...

Exercising my patience and waiting for it to cool…

Sample for me (gotta make sure they're good enough for the bbq!!)

Sample for me (gotta make sure they’re good enough for the bbq!!)

Blueberry Wheat Double Chocolate Brownies

Ingredients:

  • 4 TBS melted salted butter
  • 1 cup white sugar
  • 2 TBS warmed coconut oil (warmed just enough to pour)
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup whole wheat flour
  • ½ cup unsweetened cocoa powder
  • ½ cup semisweet chocolate chips
  • 1 cup blueberries

Directions:

  • Preheat oven to 350 degrees.
  • Grease a 9×9 pan.
  • Use a kitchen aid mixer if you have one, or beaters to cream butter and sugar for 3 minutes.
  • Add coconut oil and continue to cream for 2 more minutes.
  • Add vanilla and eggs one at a time, beating for a minute after each. 
  • Lower the mixer speed and add the flour and powder, mixing just until combined.
  • Using a spoon, stir in the chocolate chips first, and then the blueberries (carefully as to not break them up).
  • Spread batter in pan, and bake for 30 minutes. Check at 25 minutes. 
  • Let cool for 10-15 minutes, slice and enjoy!
Brownie Mountain!!

Brownie Mountain!!

Power Pancakes

**Thanks for all the shares! This post has just hit 300 shares on Pinterest. If you like this one, check out Peach and Blueberry Whole Wheat Muffin Bread, another great breakfast option for the health-and flavor-conscious. If you’re all about simple recipes, check out my post on 3 ingredient cookies and simple seasoned pretzels here.

***Check out my absolute favorite recipe here – Peanut Butter Chocolate Chip Cookie Dough Bites. Made without flour, actually good for you and soooo delicious!

OK, now back to the pancake recipe you came here for! 🙂

I love pancakes, but I hate the sugar/fat/carb load that goes along with them. This morning I was planning to take Cooper on a long trail run, and knew I needed some good energy before. I have written before about the blender/food processor I bought, and I love how it turns oats into oat flour, makes me healthy frozen yogurt out of bananas and strawberries, and purees any ingredient into smooth silkiness. 

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So I decided I would try to mimic all those “two ingredient” pancake recipes out there (bananas and egg, usually) but give them a bit more kick.

You see, oats are great for you. They reduce bad cholesterol. They are one of the highest on the satiety index (keep you full longer). They help with blood pressure. Basically, they are awesome.

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So I figured, why waste a meal on something that won’t keep me full (a banana and an egg??)? Why not add some filling ingredients, and make something that is DELICIOUS, keeps me full until lunch, and gives me all the power I need to run Cooper ragged on the trail? Behold: Power Pancakes. Egg whites, oats, banana. Topped, of course, with blueberries and just a bit of peanut butter and maple syrup (feel free to add or top with whatever-these are even great alone!!). These are seriously some of the most delicious, dairy free, naturally sweetened pancakes I’ve ever made!

PS. If you haven’t tried Earth Balance Coconut & Peanut Spread, PLEASE do. It will change your world.

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Power Pancakes

Ingredients:

  • ½ cup rolled oats
  • ¼ cup egg whites
  • 1 ripe banana
  • cinnamon (if you like)
  • frozen or fresh blueberries, peanut butter and/or maple syrup to top

Directions:

  • Begin heating skillet over medium – medium/high heat.
  • Blend oats in food processor or blender until fine.
  • Add banana and eggs, blend until smooth. 
  • Blend in a dash of cinnamon, if you like!
  • Let sit while skillet continues to heat. It will be ready when a drop of water immediately begins to evaporate upon hitting the surface.
  • Pour on by the ½ cup full. Cook until the batter begins to set/bubble a bit.
  • Sprinkle with blueberries, and flip. Cook on other side for 2-3 minutes.
  • Repeat with remaining batter.
  • Layer pancakes and top with a spread of peanut butter (try the coconut peanut butter-it’s amazing!!) and syrup
  • Pour yourself a cup of coffee and enjoy!
  • **Best eaten at least an hour before a work out. Provides long lasting energy and keeps you truly sated until lunch!

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Gotta love the blueberries!

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Perfectly browned on the first side.

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And I only used 1TBS of peanut butter and 1 TBS of syrup…that’s all you need!!

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I might have to make these for dessert now…

Light and Refreshing

It’s officially summer. OK, not officially in the solstice sort of way, but in the “I’m going to lay out in the backyard with a Coors Light in my hand and probably sweat a lot” sort of way. In three days we celebrate Memorial Day and honor our vets and military, and run in the annual BolderBoulder 10K. It was 85 degrees out today. I can’t really comprehend it; It’s been winter for eight months here and I’d nearly forgotten what warm weather even felt like!

This morning we went on a beautiful hike through Green Mountain, just west of Boulder. It was a strenuous and satisfying two hour hike, and after we had salad and pizza at a local joint called Beau jo’s. After lunch I was craving something sweet. Not just anything, but a summery sweet something. Being a long time resident of the south, the first thing to come to my mind was Key Lime PieI had never made it myself, so I decided to look into a few recipes and attempt to create something straddling the southern goodness / healthy light line. Which is difficult. If you need to eat pie, this is probably one of the lighter options. Unfortunately so many of the recipes I came across had sugar as an ingredient, or heavy cream…I wanted to cut back a bit!

The result was the recipe you’ll find below. It was the perfect compliment to our dinner of grilled brats and beans. And so refreshing!! Needless to say, by the end, we had consumed ⅓ of the pie between the two of us after dinner. Hey-it’s worth it. Happy summer!!

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Key Lime Pie (“Light”)

Ingredients:

  • 1 ½ cups graham cracker crumbs
  • 2 tbs melted butter
  • 1 egg white
  • 1 tbs water
  • 1 14 oz can fat free condensed milk
  • ¾ cup egg whites
  • zest of two regular limes, or 3-4 key limes
  • ½ cup fresh squeezed lime juice
  • whipped cream to garnish

Directions:

  • Preheat oven to 350 degrees.
  • In medium bowl, whip single egg white with whisk until frothy. 
  • Mix in graham cracker crumbs until evenly coated.
  • Add tablespoon water and mix.
  • Add melted butter and combine. 
  • Press mixture into greased pie pan, coating bottom and up sides (wetting fingertips for this step will help form crust).
  • Bake for 8 minutes, remove to cool while preparing filling (leave oven set to 350).
  • In blender, combine condensed milk, lime zest, juice, and egg whites. Blend until smooth (about a minute).
  • Pour into prepared crust.
  • Bake for 10-12 minutes at 350 degrees.. The pie will still be jiggly in the center, but will set as it cools.
  • Let cool on counter for 45 minutes, chill in fridge for 1 hour. Serve cold, topped with whipped cream!

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Pizza night and Mother’s Day

Tim’s mother and granny are visiting us from Virginia. They have graced us since Wednesday, and unfortunately have to fly back tomorrow. Luckily we are spending Mother’s Day with them currently, which is a treat! Since they have gotten to spend a few night with us, we have had some fun cooking for 4 rather than 2. Last night we were talking about ordering pizza, when I realized we should just make our own! I had gotten a new bread cookbook yesterday morning at one of the many garage sales we visited, and was anxious to adapt a recipe to my own.

The crusts on these pizzas are part whole wheat, part white flour. All high-altitude flour, which is a great thing for us! We decided on chicken as a meat topping, but couldn’t agree on what kind-so we made two different ones! The first is sweet italian chicken sausage, portabello and green pepper with a tomato sauce base. The second is barbecue chicken with barbecue and olive oil base. Both were amazing, though I was personally partial to the sausage. I adapted a version of an “in a rush” pizza crust, which turned out beautifully when slowed down a bit (the rushed version calls for the oven to be preheated to 250 for 5 minutes, and the dough rises in the previously warmed oven for 30 minutes-I just left it on the counter for an hour). 

I also have been off dairy now since February, so I put Daiya cheese on the slices I planned to eat!!

Oh, and Happy Mother’s Day!!

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The Sweet-Italian Sausage, Portabello and Pepper Pizza

Half-Wheat Pizza Crust, “In a Hurry”

(makes 2 pizza crusts)

Ingredients:

  • 1 cup warm (110-115 degree) water 
  • 2 ½ tsp active dry yeast
  • 1 ½ cups all-purpose flour
  • 1 ½ cups whole wheat flour (plus a dash more for kneading/correct consistency)
  • 2 tsp salt

Directions:

  • You can either do this by hand or with a mixer and bread hook. If using mixer, place yeast and water in mixing bowl off the start. If using hands, just use a large bowl.
  • Put the warm water in bowl, sprinkle yeast over top and let sit for 5 minutes.
  • Add flour and salt, either mix with hands or turn to moderate speed on mixer.
  • Once the mix becomes roughly incorporated, either mix by hand or on low setting for 5 minutes until smooth. 
  • At this point I added a bit of water because my dough was dry, but that might not be necessary for you!
  • Form into two balls, let rise about 1-1 ½ hours until doubled.
  • Use as directed below!
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Sweet Italian Chicken Sausage, Portobello and Pepper Pizza

Two Variations of Chicken Pizza

Ingredients:

  • Full recipe of Half-Wheat Pizza Crust.
  • Corn Meal for dusting pan
  • One small can tomato sauce
  • .5 lb Sweet Italian Chicken Sausage, out of casing and cooked to brown
  • Sautéed portobello and green pepper (we used two small portobello caps and ½ a green pepper)
  • .5 lb chicken breast or cutlets, cubed and cooked through
  • Mozzarella cheese (mozzarella style daiya cheese for me!

OR

  • Any toppings you like!

Directions:

  • Preheat oven to 500 degrees.
  • Sprinkle two baking sheets with corn meal.
  • Take your risen dough and use a rolling pin to spread just under the length and width of the pan. Mine was an inch from the sides of an average cookie sheet.
  • Spread tomato sauce on one dough, all the way around but leave ¼ inch on rim to act as crust.
  • Mix a ratio of 1:3 olive oil:barbecue sauce for the second dough. Spread in same was as before.
  • On the tomato based pizza, spread the chicken sausage evenly, then the portobello, then the green pepper. Top generously with cheese.
  • On the barbecue based pizza, first mix the cooked chicken with enough barbecue sauce to coat generously then spread the chicken on the pizza. Top with cheese.
  • Place pizzas in oven for 7-11 minutes, or until bubbly and beginning to brown!

OR

  • Follow first few steps and top with whatever you want, and bake at same temp for same time!

YAY!

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My daiya cheese slices!

 

Peanut Butter + Banana = Bliss

As I’m sure many of you do, I often find myself having a banana with a bit of peanut butter as an afternoon snack. Or as a breakfast option. Or between some whole wheat bread with honey and toasted. Or for dessert. 

You probably get it, I love the combination of peanut butter and bananas. 

Tonight I was craving this combination, but not in the normal direct-peanut butter to banana-banana to mouth sort of way. I wanted cookies. I wanted peanut butter and banana cookies. I wanted, healthy peanut butter and banana cookies.

I scoured pinterest for the perfect recipe but only got inspiration. So many recipes included refined sugars, or too much brown sugar/honey as a replacement for white sugar (somehow we have gotten to a place where anything brown trumps and becomes healthy compared to anything white-how did that happen?). I didn’t want a whole lot of sugar, or honey, or butter, or dulce de leche added to my cookies. We’re talking peanut butter and bananas after all, they’re perfect as is and could anyone argue that they’re sweet enough? 

So I made up my own recipe, and I’m quite content with the results. And guess what? I can share them with almost all of my friends because they are: gluten and dairy free! Sweet. Literally. 

These cookies have home ground oat flour (super easy with a blender or food processor), bananas, peanut butter, coconut oil, honey, cinnamon, baking soda, salt and corn starch. Cornstarch may take you by surprise-but it really softens the dough and allows for a super fluffy, melt in your mouth delicious cookie. I also added a few blue berries to half of the batch, which was a wonderful idea. 

Coconut oil: it’s rich, it’s lucious, it’s satisfying. And if you only use a little bit-it’s really not all that bad. Moderation, people. I wouldn’t recommend taking a tablespoon of it to the face, but I LOVE what it adds to these cookies. Because it’s only 2 tablespoons, it adds a nice aroma without interfering with the taste of the PB, banana and oats. But don’t take my word for it-whip up a batch of these babies yourself. It only takes 20 minutes (prep, bake and cleanup!!). 

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Blending the oat flour.

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Ready to bake!

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Out of the oven and oh so tempting.

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Yum. I’ll take them all, thanks.

Peanut Butter and Banana Oat Cookies

Ingredients:

  • 2 ripe bananas
  • 3 TBS peanut butter 
  • 2 TBS coconut oil (make sure it is the consistency of butter-you don’t want it too hard or runny)
  • 1 TBS honey
  • 1 ½ cups rolled oats
  • 2 tsp corn starch
  • ¼ tsp salt
  • ½ tsp cinnamon
  • Optional blueberries (or chocolate chips)

Directions:

  • Heat oven to 375 degrees.
  • Mash ripe bananas with a fork. Add PB, coconut oil and honey and blend with fork.
  • Using food processor, turn oats into fine flour consistency (takes just a minute).
  • Add in remaining dry ingredients and blend until combined (do not add blueberries or other topping yet).
  • Add oat mixture to banana mixture and mix to combine.
  • Spoon by heaping tablespoons onto ungreased cookie sheet. 
  • Press in blueberries or chocolate chips.
  • Bake for 10 minutes.
  • Say, “YUM!”

Black Bean Chocolate Cookies

Seriously.

I should probably rename this blog My Mile High Chocolate Pie because… I. Love. Chocolate.

Today, I decided to be exceptionally weird with my cookie baking experiments. I found a recipe that incorporates black beans into the batter! Yes, black beans, as an alternative to the flour you typically see in cookie recipes. Best part about this recipe is the strange main ingredient. Second best part: they can be made vegan (use carob chips in place of chocolate chips) and healthy! At only 120 calories a cookie (or so), I had two. But let’s be honest, I had to hold myself back. After all, I baked them for a healthy work potluck and it wouldn’t look too good if I showed up with just 4 cookies for everyone, now would it?

A couple of days ago I got a new hand blender from Bed Bath and Beyond. Clearly from the Beyond section. It’s made by Calphalon and has two options: “blending wand” and a mini food processor! (They call it a chopper… but it works just as well as a processor for small batches). Anyway this is worth mentioning because I have never owned a food processor, and this was my first baby step towards the real thing. And let me tell you, I can do SO MUCH MORE with this puppy! This recipe requires you to whip the ingredients into a mousse like consistency, which can really only be done with a food processor. You need to be patient as it take a couple minutes of blending the beans, oil, milk and nut butter to get them smooth.

I had to pry the bowl out of my boyfriend’s hands, or he would have eaten all the batter before it met the oven. Great success all around-can’t wait to share at the potluck tomorrow!

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I use Hungarian Whole Wheat Flour, designed for high altitude. The coconut oil I picked up at Target, surprisingly, for just $6. For you Target fans-I was only surprised because the grocery selection is typically limited, so finding organic coconut oil felt like a score.

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Pre-processor joy.

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Post.

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One of the finalists. These little guys are so soft, it’s almost a crime.

Black Bean Chocolate Cookies:

Ingredients:

  • 1 can no-salt-added black beans, drained and rinsed
  • 2 TBS peanut or other nut butter
  • 2 TBS coconut oil
  • 2 TBS coconut milk
  • 3 TBS whole wheat flour
  • ⅓ cup + 1 TBS packed brown sugar
  • 1 tsp baking powder
  • ¼ cup unsweetened cocoa powder
  • dash cinnamon
  • dash salt
  • ½ cup chocolate or carob chips/chunks

Directions:

  • Preheat oven to 375, line baking sheet with parchment paper.
  • Put beans, nut butter, oil and milk in food processor. Blend on high setting until smooth.
  • Add all remaining ingredients but chocolate chunks. Blend until mousse-like in texture.
  • Fold in chocolate chunks.
  • Spoon by rounded tablespoon onto cookie sheet (will make 16 cookies).
  • Bake for 10 to 12 minutes.
  • Marvel in what beans can do.

Raw – Chocolate – Yum

I wanted to make this a separate post from my earlier soup recipe, because these brownies deserve a page to themselves. This recipe is entirely raw, vegan, and gluten free. And AMAZING. There is no butter, white or brown sugar, eggs or flour in them. The ganache is made with avocado. Seriously…can it get better than healthy that tastes guilty as can be? I submit that it cannot. I dare you to make these and give them to a bunch of guys watching NASCAR, and see if any of them think they’re healthy for a minute. I doubt they will!

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Raw Dark Chocolate Brownies with Ganache

For the brownies:

  • 2 1/2 cups medjool dates, pitted
  • 1 cup cocoa powder
  • 2 cups walnut pieces
  • 1 TBSP honey or agave
  • 1 tsp cinnamon
  • 1/2 tsp chipotle powder
  • 1 tsp vanilla
  • pinch kosher salt

For the ganache:

  • 2 ripe avocados, cut into pieces
  • 1 cup cocoa powder
  • Slightly more than 1/2 cup honey or agave
  • 1 tsp vanilla
  • 1/2 tsp chipotle powder

Directions

  • Begin with the brownie base.
  • Using food processor, pulse walnuts to fine crumbs.
  • Add cocoa powder and honey and blend.
  • Add dates, 1/2 cup at a time, scraping down sides as you go.
  • Mix in remaining ingredients until smooth.
  • Spread evenly in 8X8 pan.
  • Clean out food processor to use for ganache.
  • Place all ganache ingredients in food processor, blend on high setting until smooth. Check for avocado lumps and reblend if necessary.
  • Spread over top of brownie base.
  • Chill in refrigerator for an hour, and cut into pieces and serve!

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Last call for winter soup

Today is daylight savings-and I couldn’t be more excited to have that extra hour of light after work. It’s no fun trying to motivate yourself to work out after 5pm when it’s already getting dark. I find myself going to the gym and aimlessly wandering around the machines; using this one for a minute…then that one for a minute…then determining I deserve frozen yogurt for working out. Go me!

But with the sun being out a little longer each day now, I’m sure to get out with the puppy and go for more evening runs. We’re also approaching race season in my neck of the woods-and training for a 10k will begin in a week. You will likely hear occasional groans from that coming up.

But through all this exercise, or attempts at, a girl’s still gotta eat! And I still love my vegetarian recipes now and again. The way I see it, you know you’ve hit the jackpot on a vegetarian soup recipe when your self proclaimed carnivore boyfriend asks for it regularly, and you still use veggie sausage long after you’ve reincorporated meat into your diet. With daylight savings comes the end of soup season as well-so I need to get my fix in while I can. I love kale or spinach wilted into soup, and this sweet potato kale soup recipe is just what I need (every other week or so).

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Sweet Potato and Kale Soup

Ingredients:

  • 2 TBS Extra Virgin Olive Oil, divided
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 lbs sweet potatoes, washed and cubed into 1/4 inch pieces (I keep the skin on-can be peeled if you don’t like the skin)
  • 1 lb white potatoes, washed and cubed into 1/4 inch pieces (same with skin)
  • 1 (14 oz) package vegetarian sausage, sliced (I like Tofurkey Italian Style)
  • 6 cups veggie broth
  • 1 can white beans, rinsed (navy or white kidney-not garbanzo)
  • 1 small head kale, chard or spinach, rinsed and chopped

Directions:

  • Heat 1 TBSP EVOO over medium heat. Add onions and garlic, cook about 5 minutes until softening. Add potatoes and heat for 15 minutes, until beginning to soften.
  • Add broth, bring to boil and continue to cook over medium-low temp, covered, until potatoes are done (about 20 minutes).
  • Add remaining TBSP oil, veggie sausage and white beans, cook additional 5 minutes until heated through.
  • Stir in greens until wilted, serve and enjoy!

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Thanks for stopping by!

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