Avocado Brownies- Recipe

Ingredients:

1/3 cup dark chocolate chips

1 tbsp. coconut oil

1 avocado

1 ripe banana

1/4 cup zero calorie sugar substitute

1 tbsp. sugar

1 tsp. vanilla extract

1/4 tsp. baking powder

1/4 tsp. salt

1/4 cup flour

1/2 cup whole wheat flour

Directions:

  1. Melt the dark chocolate chips and coconut oil either in the microwave or over a double boiler. Set aside.
  2. In a large bowl, smash the avocado and banana. Add the sugar substitute, sugar and vanilla and beat on medium speed for 1 minute. Add the melted chocolate and beat on medium for 1 more minute.
  3. In a medium bowl, combine the baking powder, salt, flour and whole wheat flour.
  4. Add the flour mixture to the chocolate mixture in three batches while continually beating until fully incorporated.
  5. Pour batter into a lined square tin and bake at 180 c for 22-25 minutes (brownies will be stickier than normal).
  6. Serve warm (maybe even add a little Halo Top ice cream if you’re feeling special:).

Avocado brownies on the bottom (the darker ones) and regular brownies on the top.

12 Days of Christmas Day 11- The Ultimate Christmas Dinner

We’re almost there! If you are anything like me, the food during Christmas is one of the best part about celebrating. Whether you have your big meal on Christmas Eve or on Christmas Day, here is the guide to planning the ultimate Christmas dinner.

*If there’s a particular recipe I use I’ll link it in parentheses:

Munchies:

Mains:

Desserts:

Drinks:

YUM RECIPES!

Garlic Cauliflower “Mac” & Cheese:

1/4 head of Cauliflower

3 tablespoons of butter

4 cloves of garlic

dollop of cream

1 1/2 cup of any type of cheese

Cut the cauliflower into bite sized pieces and boil until just a little soft. Now put the garlic in a pot with 1 tablespoon of the butter. Once the butter is infused with the garlic, add the cauliflower and the rest of the butter. Let the cauliflower brown a little bit for extra crunch. Now add the cream and cheese and stir on med-high heat until the cheese is all melty and incorporated. Top with some chives and grated parmesan if desired. Eat while hot for an easy, low-carb meal!

4f79f4feda130.preview-620

Mexican Veggie Salad:

Decide on the quantities for each according to your liking

corn kernels

red and yellow peppers, diced

broccoli florets

chicken breasts, cut into cubes

garlic

cajun seasoning

jalapeno hot sauce

Put the garlic (diced up) in a pan with some olive oil until garlic is infused. Add the peppers and corn and stir on high heat until nice and roasty. Move to medium heat and add the chicken and broccoli. Sprinkle as much or as little cajun seasoning as you want. Continue to cook until all the veggies are a little brown and the chicken is cooked. Serve with a little bit of fresh mozzarella and some sliced, wholewheat flatbread for a hearty, easy meal.

mexican-corn-salad-22-650x436

Strawberry, Avocado, Bacon and Mozzarella Sandwich:

sliced strawberries

balsamic vinegar

avocado

jalapeno sauce

bacon- cooked crispy

fresh mozzarella

Lightly cook the strawberries covered in a little bit of balsamic vinegar in a pan, then put them off to the side. Mash the avocado slightly with some jalapeno sauce. Get a piece of bread or flat bread and put one side on the pan with a little bit of olive oil. Put the mozzarella on the bread until melted, then take it off. Slather some avocado and strawberries, then finish my adding a couple pieces of crispy bacon. Keep the sandwich open-faced or put another piece of bread on top. This is a delicious, healthy meal option for a light lunch.

DSC05836

Healthy Muffin Tops?

You hear “muffin top” and you immediately think of the unwanted fat that sticks out of people’s too-tight jeans. But here’s a fun baking ‘toy’ to have fun with and help lose your muffin top. These silicon shapes are placed on top of a muffin before going in the oven to give it a fun muffin top shape including diamond shaped tops, bundt shaped tops and simple circular shaped tops. The best thing about this is that the baking mold forms a little crevice in the middle of the top which you can stuff with anything from fresh cream to fruit. I have started using these and am now OBSESSED! My two favorite muffins to make are banana-chocolate muffins, and blueberry muffins.

To make the banana chocolate muffins:

1 1/2 cup of oats

3/4 cups of flour (all-purpose of whole grain)

1/4 cup of unsweetened cocoa powder

2-3 bananas

1 tablespoon of baking powder

a pinch of salt

1/2 cup of milk

1 egg

blueberries

cinnamon (if desired)

Mix the oats, flour, unsweetened cocoa powder, bananas, baking powder, salt, milk and the egg, then bake in the oven at 180 degrees celsius for 18- 20 minutes. For blueberry muffins, mix 1 1/2 cups of oats, 3/4 cups of flour (all-purpose or whole grain), 1 cup of milk, 1 egg, 1 tablespoon of baking powder, and as many blueberries as you want, then bake in the oven at 180 degrees celsius for 18- 20 minutes. If you want a little bit of a spiciness, sprinkle a bit of cinnamon on top before sticking them in the oven.

Both these muffin recipes are healthy, easy, and delicious options for a quick and healthy breakfast on the go; plus, who doesn’t love fun shaped muffin tops?!