Black Bean Brownies (Gluten-free)

I’m a lover of desserts and I’m not afraid of delicious, full-fat, disgusting brownies. But I figured it couldn’t hurt to find some healthier recipes. Most of us have friends or family who are gluten-free, so it’s great to have a tasty recipe. (One that you can all eat and you don’t have to force them to take the leftovers home with them. )

I decided to try this Black Bean Brownie recipe.


Right away I liked that it was simple to make and that I had all the ingredients on hand. I left out the stevia packs and increased the maple syrup like the recipe suggested and I did use extra chocolate chips on top for presentation. I baked mine for 18 minutes and they turned out like this:


The recipe said to cool the brownies for at least 10 minutes before trying to cut. Since I can’t be in a room with a pan of brownies and not dig in, I got my running gear on and went for a quick 3k run. ( got day 4 done of my 31 Day Run Through December challenge).  When I got back they had sat for a little over 15 minutes but they were still far too gooey to cut and I ended up refrigerating them and having a bowl of pasta.  🙂

When I was able to cut into them, I found the texture a bit softer perhaps than a regular brownie, but pretty good for gluten free. I found them a little less sweet than a normal brownie, but very tasty. It totally satisfied my chocolate craving and surprisingly eating just one brownie was enough. I got one of my sons to try it and he said he liked it and it just tasted not as sweet as the usual brownie, but that he’d eat them.

I would definitely make these again – for my gluten-free company, or even for snacks for when I’m training for half and full marathons. It’s also vegan friendly. Nutrition Information.

Verdict: Black Bean Brownies – success!


– Jackie – Jackie


Jackie’s Rapini, Potato and Tomato Soup

I have a hard time eating healthy and I love comfort food. Generally my idea of a tasty soup involves large amounts of cream and cheese. This is a recipe that I have put my own spin on that is healthy and low in calories yet very filling and enjoyable. I can feed this soup to my husband, who doesn’t consider soup to be a meal, and he is satisfied(ish). This is also a vegetarian friendly recipe that is hearty enough to please meat eaters (like me).

Jackie’s Rapini, Potato and Tomato Soup


1 cup of chopped onion
1 clove minced garlic
2 tablespoons olive oil
8 cups of water (broth can be substituted for the water and vegetable seasoning mix)
3 tablespoons Epicure vegetable bouillion seasoning mix (I like the Epicure seasoning because there is no msg or artificial ingredients – you can substitute another vegetable seasoning to taste)
3 pounds of thinly sliced or chopped potatoes
1 bunch of coarsely chopped rapini (broccoli-rabe)
1 28oz (796ml) can of diced tomatoes
Salt to taste (you’ll likely need at least 2 tsps)
Grated Romano cheese for garnish


Cook the onion and garlic in oil until soft. Add water and vegetable bouillion and bring to a boil. Add potatoes and cook for about 15-20 minutes until potatoes are soft. Stir in the canned tomatoes and chopped rapini and bring to a boil. Add salt to taste. Reduce heat a little and cook until the rapini softens a bit to your liking – 5 to 10 minutes. Ladle into bowls and garnish with Romano cheese.


Makes 4 large and filling servings
Calories per serving 190 (cheese garnish extra)
Nutrition information (without Romano Cheese)
Calories per serving: 190
Carbs 32g
Potassium 61mg
Protein 6g
Fat 7g
Fiber 6g

(nutrition information based on the calorie calculator at