Healthy Brownies

Had a great day with my mum today hanging out with James and baking wheat-free brownies. I know it sounds crazy, but these brownies are made with black beans. I was VERY skeptical about it...but surprisingly they are delicious, nutritious, and not fictitious! Okay that last one was a little ambitious... what can I say! I'm just excited to find a dessert with hidden legumes! By the way, black beans are packed with goodness. For more information on black beans click here

Black Bean Brownies

Ingredients

• 2 cups black beans
• 3 eggs, lightly beaten
• 1/3 cup melted butter (or coconut oil)
• 1/4 cup cocoa powder
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 tsp peppermint extract (OPTIONAL)
  
• 1/3 cup agave or other sweetener
  
• 1/2 cup chopped semi-sweet chocolate (or bittersweet, which may need extra sweetener)
  
• 1/3 cup finely chopped walnuts

Directions

Preheat oven to 350°. In a blender or food processor, blend all ingredients (except for chocolate and walnuts) until smooth. Fold in chocolate and walnuts. Pour into greased 8x8 pan. Bake for 30 minutes.

Asian Stir Fry with baby bok Choy

My first blogged recipe! I made this tonight after I bought fresh ginger, cilantro, and baby bok choy. I absolutely LOVE baby bok choy. I wasn't sure what Matt would think of it, but this one has the husband seal of approval (and I quote: "This is one of the best meals I've ever had in my life"). So how can I not share this! The cilantro is very mild, but it adds a nice colour & flavour to the dish. Sorry, I have no photos to accompany this one! The recipe is adapted from one I found at epicurious

Asian Stir Fry with Baby Bok Choy

Ingredients

• 4 skinless boneless chicken breast halves
  
• 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
• 1 onion, chopped
• 1 7-ounce package snap peas
• 3 baby bok choy, sliced lengthwise
• 1 red bell pepper, sliced thinly
• 1 small can water chestnuts, drained
  
• 1 zucchini, quartered lengthwise, thinly sliced crosswise
• 1/2 tablespoon sesame oil
• 1 tablespoon orange juice
• 2 tablespoons low-sodium soy sauce
• 4 tablespoons seasoned rice vinegar
• 3 1/2 tablespoons grape seed oil
• 1 tablespoon minced peeled fresh ginger (I grated it, squeezed out liquid & just used the pulp)

Directions

Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and chopped onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Drain skillet, discard onion & cilantro sprigs. Add 1 tablespoon grape seed oil to skillet and heat over medium-high. Add snap peas, bok choy, water chestnuts, zucchini and red pepper to skillet; increase heat to high, stir and cook until crisp-tender, about 2-3 minutes.

Remove vegetables from heat and put in large bowl. Add the chicken and chopped cilantro.

In a small bowl, whisk vinegar, remaining grape seed oil, ginger, soy sauce, orange juice, and sesame oil. Pour over veggies & chicken.

This is great with brown rice!! Enjoy!

Welcome to my blog!

The idea of blogging never really appealed to me. I read others from time to time, but have never felt inspired to start my own. However, today as I was smelling fresh herbs in the famers market, and buying bags and bags of produce, I realized just how much I love cooking. Making dinner is a highlight in my day. As I was cooking tonight, it occurred to me how often I wish I could share a new recipe with friends and family. Then I thought of how much easier it would be to just send it out as a blog and anyone could access tried & tested recipes at any time. I will include pictures with every meal I prepare. So please enjoy what I share with you! Oh yeah, and don't forget to comment and let me know what you thought about recipes or any changes you made if you tried it!