Fudgy Walnut Brownies

MORE BROWNIES!!  :)

Last time, I shared my Moist Black Bean Brownie recipe made with, as the name says, pureed black beans.  Today's is a new brownie, still super moist but with an almost fudge like texture.  Paired with a tall glass of almond milk, and that is HEAVEN if you ask me!  these brownies remind me a little of grandma mistake bars... anyone remember those?

I went out and bought some raw walnuts this weekend to use in a cookie recipe someone emailed to me.  (Hint: It was for a chocolate cookie that has white frosting sandwiched in between...  :]  Recipe coming SOON!)  I had some walnuts leftover, and decided that brownies topped with walnuts have always tasted so good.  And this recipe was born!  I was out of eggs, so made do by substituting with chia seed meal.  You could forgo the chia seed meal and apple cider vinegar and instead use one large egg.

Let me know what you think about this brownie, and compare it to the black bean brownie.  I think I like this one a little more???  But really, they're both so good!  How can you pick a favorite?!

Fudgy Walnut Brownies
Makes 9 Squares

1-2 cups raw walnuts
1 16oz can navy beans (can substitute black beans)
1 tsp chia seed meal (ground in coffee grinder)
1/4 cup coconut oil, melted
1/3 cup unsweetened cocoa powder
30 drops pure liquid stevia
1/3 cup powdered xylitol
1/4 cup organic full fat coconut milk
1/8 tsp sea salt
1/2 tsp baking soda
2 tsp Bragg apple cider vinegar
a couple handfuls of chocolate chips (optional)

1.)  Preheat oven to 325 degrees F.  Grease a 8 inch x 8 inch square pan with coconut oil and line the bottom with unbleached parchment paper.  Pulse the walnuts in your food processor to make a fine ground walnut meal.  Measure out 1/2 cup meal for the batter, plus 1/2 cup for an optional topping.  [Note: You can also substitute almond flour in the batter if you wish.]

2.)  To your blender or food processor, add navy beans, chia seed meal, melted coconut oil, stevia, xylitol, coconut milk, sea salt, baking soda, and apple cider vinegar.  Puree until very smooth.  Add 1/2 cup walnut meal and cocoa powder to the blender.  Puree until just combined.

3.)  Scrape into greased square baking dish.  Top with chocolate chips and leftover walnut meal (OPTIONAL).  Bake for 25-35 minutes, until knife comes out clean from the center.  Remove from oven and cool before slicing.  Store in airtight container in fridge.

Update & Black Bean Burgers

Fellow moms, it's happening.  Teething!  Ah!  I have been so quiet on the blog because I have been tending to my little dude.  Last week was okay, a little fussiness here and there.  I think I was in denial about what was coming.  Monday thru Friday of this week have been horror days, particularly today.  Austin just turned 6 months, and he's ringing it in with his two bottom teeth.  I feel so bad for him, but I know he has to go through this.  He has been awake since 12midnight when he couldn't stay asleep from the gum pain.  I shouldn't say he's been awake that entire time, he'll get at most 10 minutes in here and there, but snaps back awake when he rests his gums against each other.  I had to email Dave this morning to tell him our son was a sad little mess today and needed some daddy time.  Thankfully, daddy came home and snuggled with Austin for a little while, and finally he and daddy are snoozing in bed going on 30 minutes now.  :)

So far, here is what we are doing for natural teething relief: amber necklace, lots of chilled wash clothes to chew on, chilled spoons, Thieves oil for his gums (1 drop to 10 drops olive oil), Hyland's homeopathic teething tablets, and night time foot rubs with Young Living's Calming oil blend.  It's all been working well so far, but his teeth are really shooting up today.  Any other natural tips out there?  Let me know what worked for your babes!

So while my boys are resting, I wanted to get on here and post a recipe!  I literally have like 30 recipes I need to post.  I just snap pictures at meal time as a memory to post them when I get time.  How do other mom-bloggers do this??  It's amazing to me how life can change so drastically after having a baby, especially following the attachment-parenting lifestyle as we try to.  Six months in and I'm still trying to get the hang of it.  Maybe by 5 years it'll sort itself out....

We like our burgers pretty spicy and with a kick of smokey cumin.  Feel free to adjust the seasonings however you like!  I thought these would also be yummy with a handful of fresh cilantro blended in.

Black Bean Burgers
Makes 8-10

2 cans black beans, drained and rinsed
1 bell pepper, roughly chopped
1 small onion, roughly chopped
4 cloves garlic, smashed (more/less to taste)
2 free range eggs
2 Tbsp chili powder (more/less to taste)
2 Tbsp cumin powder (more/less to taste)
2 tsp hot sauce (more/less to taste)
1 1/2 cups almond flour or meal

1.)  Preheat oven to 375 degrees F.  Lightly grease a large baking sheet with coconut oil.  Set aside.

2.)  In food processor, pulse together the beans, onion, bell pepper, and garlic until almost smooth.  (You want to leave the beans mostly pureed but with a little bit of meatiness left to them.)  Transfer mixture to a large bowl.

3.)  In a small bowl, whisk together the eggs with a fork.  By hand, stir the eggs into the bean mixture.  Add the chili and cumin powders, hot sauce, and almond meal.  [You may need to add a little more almond meal until the mixture turns sticky and holds together well.  If too thick, add a little bit of water, 1 Tbsp at a time, to thin.]

4.)  Divide mixture into 8 equal portions and form into patties.  Place on baking sheet and bake for about 30 minutes, until crunchy on the outside and warmed through the center.  Serve any way you'd like, we love them over salad with tangy chipotle mayonnaise.  (You can grill these for 10 minutes on each side.)

Picnic Week: Spicy Turkey Bean Salad

Picnic Week continues...  This salad is pretty darn yummy!  In my testing stages, I've also tried with chicken instead of turkey which was still really good, but tastes the best with roasted turkey!  Also replaced the olives with diced zucchini and that was good as well, for a different taste.

Spicy Turkey Bean Salad
Makes 8 Servings

DRESSING
1/3 cup Bragg's apple cider vinegar
1/2 tsp sea salt
a little less than 1/2 tsp pure liquid stevia
1/2 tsp dried oregano
1/2 tsp ground cumin
1 large clove garlic, minced
1/2 tsp organic Tabasco sauce, or to taste
1 1/2 cups olive oil

6 handfuls of organic mixed salad greens, rinsed and dried
2 cups organic black beans, rinsed and drained
1 cup organic olives, sliced (I used black and red)
2 cups free-range turkey, cooked and shredded
1 organic avocado, diced
1 Tbsp fresh lemon juice
2 tsp fresh lemon zest
1 Tbsp organic jalapeno pepper, minced
1/3 cup red onion, chopped
1/2 cup raw cheddar cheese, grated

1.)  In blender, add apple cider vinegar, sea salt, stevia, oregano, cumin, garlic, and Tabasco sauce.  Blend on Medium speed until smooth.  While running blender on Medium-Low, drizzle in olive oil until emulsified.

2.)  In a large bowl, add all remaining salad ingredients, tossing to combine.  Pour dressing over the salad and toss until well coated.  Chill for 1-2 hours, then serve immediately.

Black Bean Confetti Salad

Salads, salads, salads... I've been eating so many lately and got myself into a rut!  Finding I'm wanting a week's break from spinach and kale.  So here is what I came up with for lunch today.  Thought it was very delicious, and although a salad, a great change from the usual greens!  But, you could even toss this with salad greens to make it more substantial!

Black Bean Confetti Salad
Makes 4 Servings

2 15-ounce cans organic black beans, drained and rinsed
4 organic bell peppers, a mix of colors, diced
1 organic cucumber, diced
1 organic jalapeno pepper, minced (optional)
1 white onion, diced
Juice of one large lime
3 Tbsp olive oil
1 clove garlic, pressed
1 tsp ground cumin
3/4 tsp sea salt
1/8 tsp cayenne
Handful of fresh cilantro, chopped (optional)
A few spoonfuls of organic Greek yogurt (optional)

Mix beans, bell peppers, cucumber, jalapeno, and onion in a large bowl.  In a separate, smaller bowl, whisk lime juice, olive oil, garlic, cumin, sea salt, cayenne and cilantro into a vinaigrette.  Pour vinaigrette over the bean mixture, toss well to coat, and adjust seasonings to taste.  Spoon into bowl and top with spoonful of Greek yogurt.

And that's what's for lunch today!

Questions Answered: Gooey Moist Brownies

By looks and taste, you'll never guess what is in these brownies.  But if you read the name of today's recipe, you know black beans are my secret ingredient for an Advanced Plan gooey moist brownie.  Julia wrote me an email confessing she (too) is a brownie lover and needs a satisfying healthy alternative.  Well here you go, Julia!  Hope this recipe satisfies your craving.  :)

What's great is these brownies a protein packed and make a very healthy snack.  And I don't feel bad eating one (or two) of these for breakfast or early morning treat if the chocolate craving so desires to strike.

Black Bean Brownies

16oz organic black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
4 Tbsp coconut oil, melted
1/3 cup xylitol
1 1/2 tsp spoonable stevia
2 tsp pure vanilla extract
3 organic free range eggs (large)
1/2 cup almond flour, fine ground and sifted
1 1/2 tsp baking soda
3 Tbsp flax meal (optional)
1/4 tsp sea salt
1/4 cup water

1.)  Preheat oven to 350 degrees F.  Puree the black beans in a food processor or blender until completely smooth (may need to add a couple Tablespoons of water to help this along, but you don't want the beans to get soupy).

2.)  Mix all ingredients together in a large bowl until just combined.  Grease 9x9 inch glass pan with about 1 teaspoon of coconut oil.  Pour batter evenly in pan and bake for 40-50 minutes, watching that the edges don't burn.  Cool for at least 1 hour, or they may be too gooey to slice.  ENJOY!

You can stir in any of your favorite additions.  We love unsweetened coconut flakes and dark chocolate chips!  Other ideas: chopped almonds, chopped macadamia nuts, swirl in almond butter, chopped walnuts, 2 Tablespoons espresso, or almond extract.

Hope you love, Julia!!

Sweet Potato Chicken Burrito

This is a delicious new spin on the burrito, one of the recipes Dave and I concocted while formulating our gluten-free tortillas recipe.

I think it would have been fabulous to add a Tablespoon or two of fresh cilantro in with the avocado puree, but we didn't have any on hand.  Give it a try!  You might need to add a tad bit of water/olive oil to allow it to blend well in your blender.

Sweet Potato Chicken Burrito
Makes 8 Burritos

2 boneless free range chicken breasts
2 medium sweet potatoes
1/2 red onion, diced
1 jalapeno, seeded, veined and diced
1 Tbsp coconut oil
1 1/2 c black beans
1/2 Granny Smith apple, diced
2 tsp cumin powder
2 tsp garlic powder
1 Tbsp chili powder
1/4 tsp ground cayenne pepper (to taste)
1 Romaine heart, shredded
1 avocado, pureed smooth (like sour cream)
8 gluten free, grain free, sugar free tortillas

1.)  Peel and dice two sweet potatoes and steam or roast until tender.

2.)  Rinse, dry and cook the chicken (either grill, pan fry or bake).  Season it with a little garlic powder, sea salt and pepper.  Shred chicken when cooked thru.

2.)  In a separate skillet, add coconut oil over Medium heat and saute the onions and jalapeno until softened.  Add the black beans, diced apple, and seasonings.  Stir well to combine and cook until apples are soft. (May need to add a little more coconut oil, 1-2 teaspoons.)

4.)  Once the potatoes are done, gently stir them into the skillet being careful not to mash.  Fold in the chicken and heat the mixture thru.

5.)  Prepare the tortillas, topping the mixture with chopped Romain lettuce and avocado puree.  Wrap the burritos, folding the bottom edge up and rolling the left edge in and around to the right.  Serve and enjoy!

Healing Cuisine Chili

This chili was a great addition to the party spread.  There were many complements on it, and I loved having this super-easy-to-prepare dish that filled people up!  Let's face it, good grass fed meat is expensive.   Lessen the cost by throwing in beans for protein and using less meat.

Healing Cuisine Chili
Serves 6  (Multiplied by 8 for the party.  *TIP* Use a super large ceramic crock pot or electric roaster and simmer for 6-8 hours.)

1 1/2 lbs organic grass fed ground beef or turkey
1 Tbsp coconut oil
1/2 c onion, chopped
1/2 c celery, chopped
3 cloves garlic, minced or crushed
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
16 oz black beans, rinsed (I also use kidney beans sometimes)
16 oz organic crushed tomatoes (from a glass jar is best)
16 oz organic salsa (you pick your heat preference, I use Medium)
1 Tbsp Bragg apple cider vinegar
1 Tbsp chili powder (more/less to taste)
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp cayenne pepper (to taste)
1 tsp sea salt
A few cracks of black pepper

1.)  Heat large skillet over Medium heat.  Add ground meat and heat until cooked thru (no pink), stirring often to break up large chunks.  Drain meat and transfer to large sauce pan and set aside (no heat for now).

2.)  In same skillet, heat coconut oil over Medium heat.  Add veggies and saute until translucent and aromatic.  Transfer to large sauce pan with the meat and heat over Medium-High heat.

3.)  Add beans, salsa, cider vinegar and spices to pot, stir well to combine.  Bring to a boil then reduce heat to Low. Simmer for 1-2 hours, stirring occasionally.   Serve with a spoonful of organic plain Greek yogurt or Fage (optional).

Tex-Mex Summer Squash Bake

A great use for the abundant summer squash!

Tex-Mex Summer Squash Bake

Makes 8 Servings (I multiplied by 6 for the party.  It was a hit!)

1 pound ground beef
1/4 c coconut oil, divided
3 organic medium zucchini, cut into 1/2 inch cubes
2 organic medium yellow squash, cut into 1/2 inch cubes
1 organic red bell pepper, chopped
1 organic jalapeno pepper, seeded and chopped
4 cloves garlic, minced
4 organic green onions, chopped -- white and green ends separated
Sea salt and pepper to taste
3 Tbsp organic tomato paste (from a glass jar, not a can -- BPA plastic)
1 Tbsp chili powder
2 tsp ground cumin
4 c black beans, rinsed and drained
1/2 c raw Parmesan cheese, grated and divided
1/4 c chopped fresh cilantro (from the herb garden!)

1.)  Cook the ground beef in a stainless steel or cast iron skillet over Medium heat until brown, about 10 minutes.  Drain off excess grease.  Set aside.

2.)  Preheat oven to 350 degrees F.  Spread the bottom of a 9x13-inch baking dish with about 2 teaspoons of coconut oil.

3.)  Pour the remaining coconut oil into a large stainless steel or cast iron skillet over Medium-High heat.  Cook and stir the zucchini, yellow squash, bell pepper, jalapeno pepper, garlic, and the white parts of the green onions until the vegetables begin to soften, 5-8 minutes.  Sprinkle with sea salt and black pepper.  Stir in the tomato paste, chili powder, and cumin.  Allow the mixture to simmer until the spices are fragrant, about 1 minute.  Remove from heat.

4.)  Stir in the browned ground beef, black beans and 1/4 cup of Parmesan cheese until well combined. Adjust salt and pepper if necessary, and spread the mixture into the prepared baking dish.  Sprinkle the top with remaining 1/4 cup of Parmesan cheese.

5.)  Bake in the preheated oven until bubbling in the center and cheese is browned, 20 to 25 minutes.  Sprinkle the remaining green onions (green tops) and cilantro over the top and serve.

Turkey Strawberry and Blackberry Salad with Fresh Peach Dressing

I got kind of fancy plating this for Dave's lunch last week, so we decided to take a picture and post it.  ALSO because of the dressing, it was SO FABULOUS!  Dave was on a No Fat week prepping for his gallbladder flush this past weekend.  So, that meant no oil in his dressing.  Well, I didn't want him to have to taste only vinegar, so I somehow got the idea to Magic Bullet half of a peach with some red wine vinegar.  Voila!  A masterpiece was born!  Try it and be pleasantly surprised.  I'm sure it would be even better with a little oil oil blended in!

Turkey Strawberry and Blackberry Salad with Fresh Peach Dressing
1 Serving

Toss together:
1/2 c shredded organic free-range turkey breast
1/3 c organic black beans, rinsed
4-6 organic strawberries, rinsed, hulled and sliced.
A handful of organic blackberries, rinsed
Two handfuls of fresh organic spring greens and spinach, rinsed and dried


Peach Dressing
1/2 of an organic peach, rinsed (I left the peel on)
1/4 c red wine vinegar
1/4 c olive oil (optional)

Blend until smooth then drizzle over salad.

Nine Layer Taco Dip

We love this dish as a snack, as lunch or a great addition to any party spread!  The picture is a little off -- we forgot to add the olives until after we devoured half of the dish.  It's great even with a layer missing!  :)


Also, a little note on the cheese, cream cheese and sour cream -- we get these organic and raw from our local farmer.  If you don't have access to an organic farm, the next best thing is to choose the organic dairy options in the grocery aisle.  It's very important for your health to keep the hormones, antibiotics and other nasty stuff out of your food!

Nine Layer Taco Dip

TACO SEASONING MIX:
3 Tbsp chili powder
1 tsp garlic powder
3 tsp ground cumin
1 1/2 tsp paprika
2 tsp oregano
1 tsp onion powder
1/2 tsp cayenne pepper (more or less to taste)
1/2 tsp sea salt
2 tsp black pepper

THE LAYERS:
1 can organic refried black beans
8oz organic cream cheese, softened
16oz organic sour cream
16oz organic salsa
1 large organic tomato, chopped
1 organic green bell pepper, chopped
1 bunch organic green onions, chopped
1 heart organic romaine lettuce, shredded
6oz sliced black olives
2 avocados, diced
Squeeze of lime juice
2 cups raw cheddar cheese, shredded

In a medium bowl, blend the taco seasoning mix and refried beans together.  Spread the mixture onto a large serving platter.  Mix the sour cream and cream cheese in a medium bowl.  Spread over the refried beans.  Top the layers with salsa.  Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese.  In a small bowl, mix the diced avocado with lime juice.  Garnish the layers with black olives and avocado.  Serve with organic flaxseed chips and vegetables.

Gluten FREE Chicken Chili Wraps

Gluten FREE Chicken Chili Wraps

Makes 4 Servings

1 can organic refried black beans (Garden of Eden uses BPA-Free cans)

2 free-range raw chicken breasts, sliced

1 red onion, sliced

1 red pepper, sliced

1 green pepper, sliced

3 garlic cloves, diced

1 c organic/homemade salsa

1 Tbsp chili powder

2 tsp cumin

1 avocado, sliced

4 whole lettuce leaves, rinsed

1.)  In a small saucepan, add the refried black beans, chili powder and cumin and heat over Low, stirring occasionally.

2.)  Meanwhile, in a skillet over Medium heat, add 2 tsp coconut oil to coat pan.  Add chicken strips and cook until white.  Add peppers, garlic and onion and saute about 4 minutes until softened.  Stir in salsa and simmer a few minutes until salsa liquid is reduced.

3.)  To serve, place lettuce leaves in plates.  Layer the bean mixture, chicken/pepper mixture, and avocado slices to make a delicious, gluten-free way to enjoy these wraps.  Add extra salsa for an added kick!

Black Bean & Chicken Wraps

2  lbs skinless, boneless, hormone-free/organic chicken
2  Tbsp coconut oil
1  organic green bell pepper
1  organic red bell pepper
1  white onion
2  cloves garlic
1  tsp sea salt
1  tsp cumin
1  tsp chili powder
1  pkg organic whole wheat tortillas (these will be hard to find at a regular grocery store, so save yourself the trouble and just go to your local co-op or Whole Foods store.  Still no luck? Substitute with a lettuce wrap!  Yum!)
1  15oz can black beans

1.)  On a medium setting, heat coconut oil and a little water in a large skillet, add chicken breast.  Sprinkle with half of sea salt and garlic and cook until white throughout.

2.)  Remove chicken and let cool.  Using knife and fork, pull apart the chicken breast until shredded.  Slice bell peppers and onion into strips.

3.)  In same skillet, add enough water to cover the bottom.  Add sliced bell peppers and onion, remaining garlic and sea salt.  Cook for 10-15 minutes.  Add chicken.  Add cumin and chili powders.  Cook until veggies are tender.

4.)  Wrap fajita mixture inside wheat tortilla once veggies are soft.  Serve with cooked black beans.

Serves 4.