Last week I shared my favorite, Black Bean Brownie recipe with you. These brownies are incredibly delicious, full of protein, are low glycemic and are full of fiber!!!
Here is quick cooking demo for this recipe that’ll show you everything: step by step. I hope that you enjoy them!
Also, make sure to tag me on my new Instagram account (@happy.healing.eating) if you make this recipe.
It is a cold and rainy day here in San Diego, which makes it perfect for baking brownies! Who am I kidding….any day is great for brownies 🙂
My favorite brownie recipe comes from my dear friend, Lacey. I am sharing this recipe with her permission, and I highly recommend following her on Instagram for food inspiration (@sweetleifcafe).
We have tested these brownies on everyone, from kids to football coaches, and they always get a thumbs up. Just don’t tell anyone that they are actually healthy and packed full of protein and fiber.
Black Bean Brownies
- 1 1/2 cups cooked black beans; or 1 (15 oz.) can drained and rinsed
- 1/4 cup creamy raw nut butter
- 5-6 tablespoons raw cacao powder
- 2 tablespoons ground flax seeds
- 2 teaspoon vanilla extract
- 1 cup coconut sugar
- 2 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/2 tsp baking soda
- 3/4 cup dark chocolate chips (dairy free)
- Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In a large food processor fitted with an S-blade, process the black beans until smooth.
- To the pureed black beans, add in the almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda. Process until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed.
- Add the chocolate chips to the batter and pulse a few times to mix them in. Use a spatula to scoop the batter into the lined 9-inch baking dish. The batter will be rather thick, so you’ll need to use the spatula to spread it evenly into the pan.
- Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares, as they are very fragile when warm.
- Serve at room temperature, and store any leftovers in an airtight container in the fridge for up to a week. Enjoy!
Cooking Demo for this recipe coming next week!
I am so excited to share with you that my first ebook has officially been published and is now online! Ahhhhh (Imagine me jumping for joy!)!
I receive numerous messages from people every day who are suffering from Lyme Disease and who want to know how I improved my health. So, I thought that I would put my entire journey into one, short ebook. It truly makes me sad that many people suffer from this disease and have no one to turn to. I truly hope that I can help people through my story and through my failed attempts to heal.
Note: this ebook is not just for those who are suffering from Lyme. It may be beneficial for anyone with a chronic illness, or even for those who just want to live a healthier life.
What’s Included in My Ebook:
- My Personal Lyme Story: from my diagnosis to remission
- My Lyme Symptoms
- The Failed Treatments that I Tried
- What Treatment Finally Worked
- How I Healed Naturally
- Tips for Living a Healthy Life
- My Lyme Diet
- My Favorite Resources
- And So Much More………
I truly hope that you will check it out. Please click here for more information and please share with any family/friends who may be interested.
Thank you SO much for your support! ❤
I hope that you are having an incredible weekend! It is cold and rainy here in San Diego, which means it’s the perfect time for a warm meal….maybe Mac and cheese?!
Here is a recipe for our favorite, dairy-free (and warm) “cheese” sauce. This recipe was originally found on a blog called Vegan Yumminess and we have modified it slightly. I hope that you enjoy it.
Dairy-Free Cheese Sauce
- 1 cup chopped yellow potatoes
- 1/4 cup chopped carrots
- 1/3 cup chopped yellow onion
- 3/4 cup water (use the warm water from the pot of boiled veggies)
- 1/2 cup raw cashews
- 1/4 cup coconut milk
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt (or to taste)
- 1 garlic clove
- 1/8 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- a few drops of Sriracha (optional, this will kick up the spice!)
- Wash and chop veggies.
- Bring a medium to large pot of water to a boil. Add the chopped potatoes, carrots and onions. Cook for about 10 minutes or until vegetables are soft enough to blend.
- In the meantime, put the remaining ingredients into a blender or Vitamix.
- When the veggies are done, drain the water (leaving 3/4 cup water to add to the blender).
- Add the soft veggies and water to the blender or Vitamix.
- Blend all of the ingredients until smooth.
- Pour the warm sauce over pasta for Mac and cheese or use it as a sauce for baked potatoes. The sauce is also great for dipping veggies or on a sandwich.
- Enjoy…and make sure to tag me on Instagram if you make this recipe :). I would love to see your creations.
Happy Wellness Wednesday!
I just realized today that it has been almost two years since I went vegan. Honestly, it has been one of the best decisions I have ever made. Here are some of the health transformations that I have had since making the switch:
I healed from Lyme disease.
I no longer need to take thyroid medication (which I had been on for almost 17 years!).
My skin has improved greatly.
My bloating has decreased and my digestion has improved.
My joints no longer hurt.
My periods are no longer debilitating.
I look forward to cooking (before I went vegan I couldn’t even boil water!) and love that I have found passion in my life!
There is absolutely no turning back!!! I cannot wait to see what my vegan future holds…
Have you had any health transformations since going vegan?
I would love to hear them!
Or are you ready to make the vegan transition for your health? I am here to help you anytime you are ready!