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Black Bean Brownies

When I started looking for healthy desserts that would satisfy my chocolate craving I really didn’t find as much as I’d hope I would! Then I came across many brownie recipes that called for black beans!!! My first reaction was probably the same as yours…. that’s so gross! To my surprise, they were actually amazing! I tried two different recipes, and they were both just as good. I tried another one that called for coconut oil which gave it that chocolate coconut taste, whereas these ones were all focused on the chocolate. Most recipes I found called for a half cup of chocolate chips, I found they had enough with the 1/4 cup but feel free to add more!


  • 1 can or 15oz of black beans
  • 1/4 cup butter
  • 2 eggs
  • 2 egg whites
  • 2/3 cup of apple sauce
  • 1/4 cup plus 1tbsp of cocoa powder
  • 1 tsp. baking powder
  • 1/4 cup chocolate chips sprinkled on top (do not put in processor)


If you’re going to make black beans from a bag, start by soaking the beans overnight with approximately 5cm of water over the beans. In the morning rinse them; place them in a pot of cold water, again covered in about 5cm of water. Bring to a boil and then reduce to a simmer for 60-75 minutes or until beans are tender. Strain beans and move to another container to let cool. I like a flat surface so they cool faster.

Let the beans cool for at least a half hour and then place them in your food processor. Preheat oven to 350 degrees. Once well pureed, add the rest of the ingredients. Once all mixed together place in an 8X8 greased pan and bake for 28-35 minutes depending on your oven!

Let cool for a bit and then enjoy! You’d never know there is no sugar or flour!

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Protein Crepes

I love recipes I can add protein powder too. It’s an extra way for me to sneak more protein into my diet! As much as I try to eat meat, I’m not particularly a meat lover. I also find that when I use protein powder it keeps me fuller for longer.  My recipe yielded 3 large crepes, but you could definitely make them smaller and get at least 6 medium size crepes.


  • 6 large or x-large egg whites
  • 1/2 cup cottage cheese
  • 1/2 cup of vanilla protein powder
  • 1/2 cup whole wheat flour (For gluten-free use buckwheat flour, or rolled oats)
  • 1 teaspoon cinnamon
  • A pinch of two of nutmeg


Take all ingredients and place in blender or food processor. Blend until smooth. If you used rolled oats it will have a bit of a different texture. Lightly grease the pan with avocado oil and cook crepe. Flip when the center of the crepe begins to bubble, flip and cook till lightly browned on the other side.


Margarita Cupcake (Made with Tequila)

Would you care for a Margarita cupcake? These are to die for! They’re not too sweet & have a great light, low calorie icing!

I found a recipe I sort of liked. Decided to add things I thought were missing and removed some stuff I didn’t like. This is what I came up with. If you have kids and don’t want to use the tequila you can substitute it for more margarita mix.


  • 1 box of white cake mix
  • 1/2 cup nonalcoholic margarita mix
  • 1/4 cup of tequila
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 2 teaspoons grated lime peel
  • 4 egg whites

For icing:

  • 1/2 container of low fat cool whip
  • 1/2 container of key lime yogurt (I like to use Greek yogurt cause it’s a bit thicker and has more protein)


Put it all in your mixer bowl and whisk on low for 30 seconds then on medium speed for two minutes. Scrapping down the bowl occasionally. Divide into 18 cupcake liners (2/3 of the way full) & bake at 350 degrees for 17-20 minutes.

In a medium bowl whisk together cool whip & key lime yogurt. Ice cupcakes garnish with a bit of lime zest and a slice of lime, and voila! Tasty cupcakes that will impress everyone!

Oreo Cheesecake Cupcakes

This recipe is from the Martha Stewart cupcake cookbook. We made these cupcakes instead of making a cheesecake. We felt they would be easier to serve opposed to making a full cheesecake.  They are a little sweet, so if you’re looking to crunch a sweet tooth these are a great choice cause you won’t need much! I ended up having too many so I froze them and was able to just let them thaw on the counter before serving.


  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt


Preheat oven to 275 degrees. Line muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, & beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating & scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake until filling is set or approximately about 22 minutes, rotating the pan halfway through. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Healthy Quinoa Cookies! (made with applesauce)

I’m always looking for healthy substitutes so I can still indulge my sweet tooth! These cookies really did just that! I found this recipe on a blog and thought I would give it a try! I halved the recipe cause I didn’t need 3 dozen cookies! At first, I was a little skeptical of what these cookies would taste like, and if I could best describe it I would say that were like soft oatmeal cookies.

Here’s the recipe I used and you can see the original link below!

Original Link: http://www.twopeasandtheirpod.com/quinoa-cookies/


1 cup whole-wheat flour
1/4 teaspoon salt
1 teaspoons cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1 large egg
1/2 cup applesauce
1 tablespoons vanilla extract
1/2 cup raisins
1 1/4 cups old-fashioned oats
1/4 cup cooked and cooled quinoa
1/2cup semi-sweet chocolate chips


Preheat oven to 375 degrees F. Lightly grease pan. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. (Approx.3 minutes.) Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips. Spoon about a tablespoon of dough onto a large baking sheet.  Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.