I’m so happy!! Usually when I make paleo-esque brownies, they turn out rather underwhelming, and they’re often dry. These ones are MOIST and GOOEY and CHOCOLATEY, everything a brownie should be. Success!!
-2 medium sweet potatoes, baked and cooled
-1/2 c melted butter
-1/4 c grapeseed oil
-3 tbsp coconut sugar (a little splurge that cancels out some of the bitterness of the cocoa powder)
-12 packets of Truvia or stevia in the raw
-3/4 c monkfruit
-1 tsp vanilla
-1/2 c cocoa powder
-1/4 c coconut flour
-1/4 c garbanzo flour
-1 tsp baking soda
Scoop out the sweet potato flesh and put it in a bowl. Blend until smooth. Add melted butter, oil, and sweeteners. Blend. Next, add vanilla and eggs.
In a separate bowl, combine cocoa powder, flours, and baking soda. Add this mixture to the sweet potato mixture and blend until combined.
Preheat oven to 350 degrees. Grease an 8′ x 8′ baking pan. Pour brownie batter into the pan and bake for 35 min.
Allow to cool for 10 minutes before serving. Enjoy the chocolatey gooey goodness!!
Made this salad with a few alterations. I omitted the grapes, added apple-sweetened cranberries, and mixed in baby kale with the spinach. For the dressing, I committed the sour cream and salt, and added a pinch of stevia. I also discovered that I prefer this salad without the avocado. It was really good and I’ll make it again!
I saw these adorable little eggplants, 8 for $1, at Sprouts and couldn’t pass them up! I concocted my own eggplant parmesan recipe that is low-carb and tasty and dippable. Yum!
-6 mini eggplants
-2 egg whites
-1 c. parmesan cheese from container
-1/2 tsp. Italian seasonings
Preheat oven to 325 degrees (I used a convection oven). Slice eggplants into medallions. Beat two egg whites until their foamy. Combine the parmesan cheese and herbs in a shallow dish. Dip each medallion in the egg whites, then into the parmesan cheese on both sides, then place on a nonstick baking sheet. Tip: use one fork to dip the medallions into the egg wash, and a separate fork to coat them with the cheese and place them on the baking sheet. That way the eggs don’t get dirty from the cheese. I baked the eggplant bites for 30 min, turning the over halfway through. I figured cooking them low and slow would ensure that they were fully cooked and not still firm without burning the cheese. I may experiment in the future to see if I can cook them at 350 degrees for 20 minutes and see if they come out okay. But this first batch I made came out superbly!
Serve the eggplant parm bites with hot marinara sauce for dipping.
My dad won an award once for his chili recipe, and I basically copycatted it with two major alterations. First, I used lentils instead of ground beef and sausage, and second, I added a secret ingredient–sweet potato! The idea was to reduce the amount of tomato sauce needed so the chili would be less acidic, but it also has the added benefit of giving a subtle sweetness to this chili that complements really well with the smokey paprika and the warmth of the cumin. This recipe was fantastic! And except for the cheese on top, it’s vegan.
-2 c. red lentils
-1 can tomato paste
-1 small/medium sweet potato, baked
-1 can southwest chili beans
-3 cloves garlic
-1 tbsp onion powder
-1/2 tsp garlic powder
-1 tbsp cumin
-1 1/2 tsp. paprika
-1/2 tsp. ceyenne
-1 1/2 tsp chili powder
-1/4 tsp red pepper flakes
-1 tsp oregano
-1 1/2 tsp salt
-dash of black pepper
-2 tbsp butter or oil
Melt butter (or oil) in the bottom of a pot. Mince garlic and sauté in the butter for one minute. Add the can of southwest chili beans with sauce and the tomato paste. Puree sweet potato in a blender with a cup and a half of water, then pour that into the pot. Add in all of the seasonings. Add 4 or 5 cups of water and the lentils. Cook on medium low for 30-40 minutes, stirring frequently, until the lentils are fully cooked. Add some cheese and sour cream, and enjoy!