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.

black-bean-brownies

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:

beanbrownies

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

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Running links I liked this week…

The inspiration Pic:

I love this because I started running to lose weight, but the more I run the stronger I feel. Now I run to stay strong and to push myself to see what I can accomplish next.

The gear:
Base-runner-long-sleeve
Lululemon Base Runner Long sleeve

I’m loving the Base Runner long sleeve running top by Lululemon. I have this one in the blue stripe (got it on right now). It’s so soft and comfortable, a great layering piece and so cute! (check out the little ruffle details and thumb holes – you must have thumbholes)

The Race Link:


5 Peaks Trail Running Series

This is a goal for me someday. Registration just opened for this great series. I like the idea of mixing up my 10k and half marathons with some challenging trail races.

The healthy recipe:
black-bean-brownies
Fudge Black Bean Brownies recipe

Okay – it’s always good to have a good gluten free recipe for when you have company with gluten issues. She says these don’t taste healthy – I’m skeptical, but I’m going to give this recipe a try this week. (I hope it turns out better than my Quinoa Mac n’ Cheese…)

The not-so-healthy recipe:
:crab-mac-n-cheese
Crab Mac n Cheese recipe

Because that’s also why I run. (And because there is no Quinoa in it 😉 )

And finally – a good idea to try: (my feet need some attention)


Five ways to show your feet some love!

Energy Balls with coconut, sunflower seeds, dark chocolate and dried cranberries

I love eating junk food. Well, I just love eating in general, but I love snacking, and sometimes I just need that little something to eat with my coffee, finish a meal or snack on before a run. (sigh – my 14 year old son just read the title of this post over my shoulder and started giggling about the name Energy Balls.) Anyway, I’ve been attempting to find some healthy snack alternatives lately and this recipe caught my eye on Pinterest.
(Okay, now my lovely husband just read the title and started laughing – there are too many boys in this house)

Energy Balls with coconut, sunflower seeds, dark chocolate and dried cranberries

http://www.primallyinspired.com/energy-balls-with-coconut-sunflower-seeds-dark-chocolate-and-dried-cranberries-vegan-paleo/

The picture looked awesome and they sounded good so I tried them. The recipe says to make 10 pieces but I made 14. I would recommend you make more and make them small, because it is nice to have bite-sized pieces. It tastes best when you get all the flavors together.

I figured out the nutrition information using http://www.myfitnesspal.com.

Formed into 14 pieces:                         Formed into 10 pieces:
71 calories                                                99 cal
12g carbs                                                 17g carbs
1g protein                                                2g protein
6g fat                                                        8g fat
2g fiber                                                    3g fiber

I really enjoyed this recipe, it was pretty quick and easy to make and they are filling and yummy. I think they’d make a good alternative to energy bars too. Check out the recipe website and enjoy! http://www.primallyinspired.com/energy-balls-with-coconut-sunflower-seeds-dark-chocolate-and-dried-cranberries-vegan-paleo/

Jackie

Mandy’s Broccoli Kale-slaw

Up close

I love salads!  Not just any salads. I love hearty, “everything but the kitchen sink” salads.  This one is guilty of consisting of the leftover veggies from my fridge and everything I was craving tonight.  Because it is more of a coleslaw than a salad, it will make perfect leftovers for lunch this week.  Bonus: Eating kale has been known to guarantee PRs.  After all, it is a superfood.

Ingredients

Salad:

1/2 pkg Broccoli Slaw

1/2 head of kale, chopped into tiny pieces (stalks removed)

1 stalk of celery, chopped into slivers

1/2 red pepper, julienned

2 stalks of green onion, diced

1/2 pkg of shelled edamame, cooked and cooled

Ingredients

Dressing:

3/4 cup plain Greek yogurt

1/4 cup mayonnaise

1/4 apple cider vinegar

2 tsp mustard

2 tsp white sugar

1/2 tsp cumin

pepper to taste

Toppings: (optional)

Craisons

Pumpkin seeds

Raw sliced almonds

Steps

1. Mix together all the salad ingredients in a large bowl.  (This makes a lot.  Use a BIG bowl!)

2. Mix together dressing ingredients.  (This also makes a lot of dressing.  You may not want to use all the dressing.  Mix it in gradually.)  You can refrigerate the salad for a bit to bring on the flavors, but it’s not necessary.

3.  Serve it with the toppings.  Yum!

Brocolli Kaleslaw