Cannellini Bean Brownies

If you have spent any time with me at all, you know that I LOVE chocolate.  In particular, I LOVE brownies, they hold a special place in my heart (but that is another story).  I needed a healthier option than the boxed brownies you can pick up at the store – but it still had to be easy.  This recipe actually has some nutrients, can be made with stuff I keep in my pantry, and takes care of my brownie cravings. You may recognize this recipe from the Dessert Competition.  A version of this recipe submitted by Upstate BirthNetwork, from Chocolate Covered Katie, tied for second place.  I found out by necessity (my craving for brownies crept up on me) that you can swap out the black beans for cannellini beans with nearly identical results.  So here, you go brownie lovers! Ingredients: 1 1/2C cannellini beans (1 15-oz can, drained and rinsed very well) (250g after draining) 2T cocoa powder- dutch or regular (10g) (add a little extra if desired) 1/2C quick oats (40g) 1/4t salt 1/3C pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g) 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup) 1/4C coconut or vegetable oil (40g) 2t pure vanilla extract 1/2t baking powder 1/2C to 2/3C chocolate chips (115-140g) (Not optional. Omit at your own risk.) Optional: more chips, for presentation Instructions: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 GLUTEN-FREE brownies. Notes: The original recipe from Chocolate Covered Katie, and the one that earned second place in the Dessert Competition calls for black beans rather than cannellini beans.  I didn’t have enough black beans to make black bean burgers for dinner AND make the brownies last week so I had to substitute cannellini beans in the brownies.  Terrific results! I have used rolled oats when I didn’t have any quick oats.  You will probably not get as smooth of...
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Banana-Blueberry-Almond Butter Pancakes

This recipe was adapted from 1,000 Vegan Recipes (1,000 Recipes) and is easy to make.  Be sure to tell me what your favorite toppings for pancakes are in the comment section! Ingredients: 1 ripe banana, mashed 2 Cups soy milk (we use Almond Milk, but dairy would also work) 2 Tablespoons melted butter or vegan margarine (we usually use Earth Balance) 1 teaspoon pure vanilla extract 2-3 Tablespoons of fresh ground almond butter (or other nut butter, omit if allergies are a concern) 1 1/2 Cups all-purpose flour (we usually do a mix of all-purpose and whole wheat) 1/2 Cup quick-cooking oats 2 Tablespoons sugar 3 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/2 teaspoon salt (we usually omit this) 1 Cup fresh blueberries Oil for high heat to coat your griddle so the pancakes don’t stick Instructions: In a large bowl, combine the banana, milk, melted butter, almond butter, and vanilla, mixing well.  Set aside. In a separate large bowl, combine remaining ingredients EXCEPT the blueberries. Add the wet ingredients to the dry ingredients and stir until just mixed. Gently fold in the blueberries. Heat a griddle or large skillet to medium-high, coat with oil. Pour 1/4 to 1/3 Cup of batter onto hot cooking surface.  Flip the pancakes when small bubbles appear, this usually takes about 3 minutes.  Cook on the second side until browned, about another 2-3 minutes. Top with your favorite maple syrup and enjoy! Notes: The recipe is obviously only vegan if you use a non-dairy milk and a non-dairy margarine.  If you don’t mind including animal products in your foods, by all means use the dairy products you have on hand. We like to double the recipe and freeze the pancakes in sets of two or three.  This is an easy and quick weekday breakfast packed with nutrients. This is a great recipe to let kids help with.  It doesn’t matter if they eat the raw batter – there is nothing in there to potentially make them sick 🙂 My very picky, um I mean discerning toddler LOVES these.  He will even eat them frozen straight out of the freezer! Easy to whip up and doesn’t require any special ingredients.  If you don’t have fresh blueberries on hand, just thaw some frozen ones, drain, and mix the drained blueberries in to the batter. (Link posted...
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Typical Meals in the Hanna Household

As a health coach I pay a lot of attention to what we eat in our house.  The old adage, “Practice what you preach” is alive and well in our family.  We try our best to live a healthy lifestyle, but don’t always succeed and we certainly have times of indulgences.  So what do we plan for dinners in our house?  Take a look below for most of the dinners we have eaten in the last month: Warm Quinoa Salad with roasted shallots and butternut squash (vegan) Ziti with red pepper and walnut sauce (vegan) Brazilian black bean stew (vegan) Roasted Tomato Garlic Soup (vegan) Black bean quesadillas and avocado (vegetarian) Homemade veggie pizza with whole wheat crust (vegetarian) Mushroom and Asparagus Barley Risotto (vegan) Mushroom-Spinach Stuffed Shells with Salad (vegetarian) Veggie Calzones (vegetarian) Pesto Roasted Salmon with Israeli CousCous Seared Scallops and barley pilaf with dried cranberries and pecans Salmon Florentine Orange Salmon with Apricot Horseradish Salsa Proscuitto Wrapped Cod with Wild Rice and Edamame Tortellini-Spinach Soup Wheat berry salad with grilled chicken Rotisserie chicken with peas and wild rice Panzanella with Chicken Sausage Chicken, Apple, and Caramelized Onion Sandwiches with Parsnip Fries BBQ Chicken with sweet potatoes and grilled corn Turkey Pot Pie Turkey Meatloaf with mashed potatoes and green beans Turkey-And-Rice Stuffed Peppers Fillet Mignon and salad with goat cheese and caramelized onions Homemade bolognese sauce with whole wheat spaghetti and salad French Onion Soup Lentil Soup with Peas and...
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