Happy Food Friday!! If you are looking for a delicious dish to make this weekend, look no further. This recipe is dairy free, gluten free, vegan and is comforting!
Please click on the video below for the full cooking demonstration on how to make potato nachos.
I hope that you enjoy and have a great weekend!
I hope that you are having an amazing week! I am so sorry that it has been so long but I was having some issues with my website. The problem has been resolved and I am back!!
During my absence, I did some experimenting with a diet called Raw Till 4. Although I was feeling pretty good prior to this challenge, I was also feeling a bit sluggish. I had heard that this way of eating increased your energy, so I thought that I would give it a go.
Anyway, here is my video that documents my journey with Raw Till 4. I explain why I took on this challenge, what I ate and how I felt after 5 days on this plan. You may be surprised.
Please make sure to subscribe while you are there and let me know what you think. Have you ever tried eating a raw diet? I would love to hear from you! ❤
The question that I get asked the most is, “What do you eat on a vegan and gluten free diet?” In today’s video, I will show you just that.
I am starting a mini-series on easy to make breakfasts: food for real, busy people! Today’s video is the first in this collection.
Please check it out when you have a chance….there may even be a small cameo from my dog 🙂
Have a great rest of your week and I will be back with even more food next week!
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 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.