From Clean Eating Magazine
INGREDIENTS:
Olive oil cooking spray
1 oz dark organic chocolate (70% cocoa or greater)
1 1/2 cups soft-cooked black beans, rinsed and drained
2 eggs
1 egg white
2 tbsp olive oil
1/4 heaped cup unsweetened cocoa powder
1 tsp baking powder
1 tsp pure vanilla extract
1/4 cup unsweetened applesauce
1/2 cup raw organic honey
1/4 to 1/2 cup unsalted walnuts, chopped
INSTRUCTIONS:
Preheat oven to 350°F. Mist 8 individual ramekins or 1 8-inch square baking dish with cooking spray.
Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in. Combine melted chocolate, beans, eggs, egg white, oil, cocoa powder, baking powder, vanilla, applesauce and honey in a food processor; process until smooth. Stir in walnuts and pour mixture into prepared ramekins or baking dish.
Bake in preheated oven until the tops are dry and the edges start to pull away from the sides, about 20 minutes for ramekins and 30 minutes for baking dish. Garnish each piece with a dollop of nonfat Greek yogurt, if desired.
Nutrients per serving: Calories: 230, Total Fat: 12 g, Sat. Fat: 2 g, Carbs: 28 g, Fiber: 4 g, Sugars: 19 g, Protein: 5 g, Sodium: 120 mg, Cholesterol: 45 mg
This recipe comes from Clean Eating Magazine.
INGREDIENTS:
1 cup unsalted almond butter, stirred well
3/4 cup Sucanat (maybe substitute brown rice syrup?)
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz dark chocolate (70% cocoa or greater), broken into small pieces
INSTRUCTIONS:
Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.
Nutrients per cookie: Calories: 110, Total Fat: 8 g, Sat. Fat: 1.5 g, Carbs: 10 g, Fiber: 1 g, Sugars: 3 g, Protein: 2 g, Sodium: 55 mg, Cholesterol: 10 mg
Serves 4
INGREDIENTS
2 large russet potatoes (2/3 lb each), peeled
2 tablespoons olive oil
3/4 teaspoon coarse sea salt
PREPARATION
Heat oven to 450°. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.
Adapted from Food Network! This is so good.
Ingredients
2 teaspoons dijon mustard
Grated zest and juice of 1 lemon
1/3 cup extra-virgin olive oil, plus more for brushing
1/4 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 12-ounce can solid white tuna in water, drained and flaked
1 14-ounce can chickpeas, drained and rinsed
1 Kirby cucumber, seeded and chopped
1 bunch scallions, sliced
1 pint cherry or grape tomatoes, halved
spring greens
Directions
Make the dressing: Whisk the mustard, lemon zest and lemon juice in a small bowl. Slowly whisk in the olive oil until well blended. Whisk in the dill, 1/2 teaspoon salt, and pepper to taste.
Toss the tuna, chickpeas, cucumber, scallions and tomatoes with 1/4 cup of the dressing in a medium bowl.
Toss the spring greens with the remaining dressing and divide among bowls. Top with the tuna salad.
faux foodie 