I have a confession to make...
A friend of mine once told me she had the most amazing recipe for black bean brownies and I totally disregarded her! It wasn't personal... and it was probably a bit subconscious come to think of it. It's just that- well, black bean brownies have never impressed me. And I've had my fair share of them.
Fastforward to five months later when she made a batch for a holiday party.
These literally are THE BEST HEALTHY GRAIN FREE BROWNIES EVER.
So the moral of the story is: do not judge or dismiss said brownies simply because they contain black beans, and do not compare them to other black bean brownies because there truly is no comparison.
These brownies are so super fudgy that they really should be called "Super Fudge Brownies" but because it's not my recipe, we'll stick to the original title.
Bean dips are so very easy to make and are much more economical than purchasing them premade at the store. I recommend keeping a dip in the fridge, weekly, with some cut veggies for easy snacking!
Literally all you have to do is throw this stuff into a crock-pot and wait, how amazing is that? And at the end of it you'll have a rich, creamy black bean soup worth writing home about. You can really elevate this dish with the garnishes as well- a little avocado and a squeeze of lime (which I did), but you could also add a sprig of cilantro, a diced tomato, or anything else your heart desires. Regardless of the garnishes, this soup is insanely easy to make and delicious.
Do you know what my favorite meals are? The kind that take 10 minutes to prep and 2 minutes to clean up. Don't get me wrong, I adore being in the kitchen- but there is just something so satisfying about spending less than 30 minutes on dinner and having it come out amazingly. Round of applause for me, I survived another crazy day and still managed to have dinner fit for a king! This burger is bold in flavor, damn delicious, and a little southern. I served it alongside with some simmered collard greens (recipe to come) and roasted organic corn and it was just perfect.
Last week I was so cold. Ice cold. My finger tips were frozen and I just wanted a big bowl of warm hearty soup, this soup in particular. It's a modification of the Pesto Soup that Isa Chandler has up on her website, but I omitted the gnocchi and doubled the beans. To each her own, I do my absolute best to limit my gluten intake for when I am absolutely craving it (like that one time two weeks ago I was literally dying for pizza). Like I always say: everything in moderation! Do your best to make the healthiest daily choices without being too hard on yourself for when you occasionally indulge. Anyways, I'm drifting here. This soup was really delightful and I think you should give it a try.
Oh, we had a cold front this past week! Yes, a cold front! It was so glorious. No, it wasn't sweater weather by any means but I wasn't sweating in leggings and flats- it's the little victories, really. I think it dipped to 74°F and so of course I made chili. And to-die-for corn bread but we'll get to that later. This chili, as you may have guessed, is Autumn themed- basically it has pumpkin and cinnamon in it. Yes, I know, I don't really like pumpkin, but I swear to you it doesn't make it pumpkiny at all. It just makes it thick and creamy and magical. Plus pumpkin is rich in vitamin A (a precursor for rhodopsin, the pigment needed for us to see at night)...gotta protect those eyes, yuh know what I mean? Anyways, I made a huge pot of this and then proceeded to eat it for breakfast, lunch and dinner for several days in a row until it ran out, and truthfully each bowl was equally as delicious as the first.
For inquiries please feel free to contact me below:
Search by Ingredient: