Low Carb Chocolate Fudge Avocado Brownies

Low Carb Chocolate Fudge Avocado Brownies

Hey hey all! Soooooo I have finally found my cooking mojo! I lost it there for a bit, but I’m back in action and loving it. Today I decided to make a recipe for my “Find Your Balance” Community members who are doing an intermittent fasting challenge. Many of them are struggling to eat enough fat in their last meal, so I thought this would be a great healthy dessert option for their last meal. These low carb chocolate avocado brownies are low in sugar and extremely high in fiber. So much bang for your buck in every bite, and soooooo yummy! Ok, Lets get down to business now… Preheat oven to 350 degrees. Gather all ingredients, a food processor or blender, spoon, an 8 x 8in or 9 x 9in baking dish. Add the raw almonds to the food processor/blender and process until a flour like texture. If you have almond flour, skip this step obviously.  Next, add all ingredients in the blender, except the stevia, cocoa powder, and baking soda. Blend well until the avocado mixture is smooth. Then add the remaining ingredients and blend until smooth. After spraying your baking dish with cooking spray, pour in the chocolate avocado brownie batter. Smooth batter to a level amount and then bake on 350 degrees for 18-20 minutes. While the low carb chocolate fudge avocado brownies are baking, make the peanut butter protein icing. Add all ingredients to a mixing bowl and mix well with a spoon. If desired, blend in a blender. Remove brownies from oven after 18 minutes and let cool for at least 10 minutes...
Healthy Protein Nutella Mousse

Healthy Protein Nutella Mousse

A friend of mine asked me to create a healthy Nutella recipe, so of course I accepted the challenge. As much as I love nut butter and eat it daily, I have actually never even tried Nutella spread! I know this spread is not the healthiest of spreads, but had to taste test it before I embarked on a healthy copycat recipe. The only thing I would say about this homemade recipe is that the hazelnut “skin peeling” part of the process is a bit of a pain. If you can find hazelnuts that have already been shelled and skinned, that would be the way to go for sure! Leaving the majority of the skin on will not change the taste, but will simply change the texture from creamy to gritty. I actually prefer a more gritty texture, similar to my natural peanut butter, so I didn’t mind leaving some of the hazelnut skin on. I took this recipe one step further and added additional protein to make it much creamier and delicious…not to mention even healthier than the original “Healthy Nutella Spread” recipe! This Healthy Protein Nutella can be used in many recipes, such as on toast, as a trifle layer, and as a healthy dessert icing. The possibilities are endless…and very scrumptious!!!! Gather all ingredients, a cookie  sheet, a spoon,  a nut cracker, and preheat oven to 400 degrees. Remove the hazelnuts from their shells (by cracking them). Throw away the shells and place the hazelnuts on the cookie sheet and roast for 6-8 minutes in the oven at 400 degrees. Remove the roasted hazelnuts from the...
Chocolate Peanut Butter Protein Brownies

Chocolate Peanut Butter Protein Brownies

My first attempt at black bean brownies was such a success, that I decided to try out different flavor combinations. I am obsessed with nut butter, so it was only natural to do a chocolate and peanut butter combination for these protein brownies. I basically took my original chocolate fudge black bean brownies recipe and just tweaked it. I know the idea of adding beans to a dessert seemed very strange and possibly disgusting to some people,  but I promise you that you will be missing out on a delicious dessert if you do not try these! Not only do these chocolate peanut butter protein brownies taste delicious, but you can not taste the beans in the slightest and they are a low glycemic/low sugar/high protein dessert. The prep time is under 5 minutes and the recipe is fool-proof! Preheat the oven to 350 degrees. Gather all ingredients, a baking pan, a blender/food processor, and a large spoon. Drain the water from the black beans and rinse well with water. Add all ingredients, except the chocolate chips and 1 1/2 tbsp peanut butter, into the food processor and blend together for at least 1 minute. Make sure you scrape the sides of the processor and blend until all ingredients are very smooth. Spray a pan with pam cooking spray (I used 13 x 9, but use 8 x 8 for thick brownies) and pour the brownie batter into the baking pan. If you want to add a little more chocolate to the brownies, sprinkle 2-3 tbsp of dark or milk-chocolate chips over the batter. Put remaining 1 1/2 tbsp peanut...
Healthy Nutella Spread

Healthy Nutella Spread

A friend of mine asked me to create a healthy Nutella recipe, so of course I accepted the challenge. As much as I love nut butter and eat it daily, I have actually never even tried Nutella spread! I know this spread is not the healthiest of spreads, but had to taste test it before I embarked on a healthy copycat recipe. The only thing I would say about this homemade recipe is that the hazelnut “skin peeling” part of the process is a bit of a pain. If you can find hazelnuts that have already been shelled and skinned, that would be the way to go for sure! Leaving the majority of the skin on will not change the taste, but will simply change the texture from creamy to gritty. I actually prefer a more gritty texture, similar to my natural peanut butter, so I didn’t mind leaving some of the hazelnut skin on. Gather all ingredients, a cookie  sheet, a spoon,  a nut cracker, and preheat oven to 400 degrees. Remove the hazelnuts from their shells (by cracking them). Throw away the shells and place the hazelnuts on the cookie sheet and roast for 6-8 minutes in the oven at 400 degrees. Remove the roasted hazelnuts from the oven and roll the hazelnuts in paper towels in order to remove the skins. This was the step that I failed miserably at, but I assure you, it doesn’t make much of a difference in the taste department. If you are a sucker for the creamy texture of the Nutella Spread, try to remove as much skin as possible....
Chocolate Peanut Butter Tofu Pudding Dessert

Chocolate Peanut Butter Tofu Pudding Dessert

Craving a low sugar pudding dessert that is packed with protein…but you have no protein powder? My client called this the perfect decadent dessert and she could not believe it was made with Tofu! I am on a mission to make Tofu likers/lovers out of you people!!! lol Throw all “Tofu Pudding Ingredients” into a blender and blend well until all ingredients are a smooth texture. You will need to scrape the sides of the blender a few times in order to mix thoroughly. Scrape 1/6 of the pudding into 3 small dishes. Top the pudding with a few thin slices of banana. Top the banana slices (immediately to ensure they do not brown) with a dollop of cool whip followed with a sprinkle of mini chocolate chips. Add another layer of the Tofu pudding over the chocolate chips and repeat layers…toping with a few more mini chocolate chips. Chill for at least 10 minutes and...
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