Hope Wissel

Tasty Tuesday – Fudge Brownies

Today’s recipe is courtesy of Hungry Girl. The actual name of the brownie is “secret-ingredient” fudge brownie BUT I figured you would’t check it out if you knew there was a secret ingredient. LOL.  I’m trying to get back on track but I do love my sweets.  I never remember craving them this much but lately it has been really bad!  The best part about this recipe is I can make it gluten free with almond flour.

NUTRITION FACTS:  1/9th of pan (1 brownie): 107 calories, 2g total fat (1g sat fat), 190mg sodium, 23g carbs, 5.5g fiber, 4g sugars, 5.5g protein

FreestyleSmartPoints® value 2*  MAKES: 9 servings

Prep: 10 minutes     Cook: 30 minutes    Cool: 1 hour

Ingredients:

  • One 15-oz. can cannellini (white kidney) beans, drained and rinsed
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup unsweetened applesauce
  • 1/4 cup canned pure pumpkin
  • 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
  • 1/4 cup whole-wheat flour
  • 1/4 cup Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
  • 1 tsp. vanilla extract
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3 tbsp. mini semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees. Spray an 8” X 8” baking pan with nonstick spray.
  2. Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
  3. Fold in 1 tbsp. chocolate chips. Spread mixture into the baking pan, and smooth out the top.
  4. Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.
  5. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 25 – 30 minutes.
  6. Let cool completely, about 1 hour.

Want to take these yummy treats on the road?  What better way than with a Thirty One thermal.  First up is the Cool Zip Snacker a perfect size to keep one of these yummy brownies from melting in the summer heat.  The best part is they are in the Summer Sale-a-bration and are only $8 (while they last).  Kids love snacks, and the Cool Zip Snacker makes it fun for them to enjoy their favorites! Available in two-themed characters, our snacker is food safe and reusable. The water-resistant thermal lining and polyester shell are hand-washable and easy to care for.

Looking for something a little bigger?  Why not try the Thermal Tote?  This is one of our most popular items, the Thermal Tote is the perfect-sized lunch bag for work, school, play dates, sporting events, golf outings, fishing trips or travel. The thermal lining and zipper closure help keep your food cool or warm, while an exterior pocket is the perfect place to keep your cell phone, wallet or other important small items. Also makes a great gift for your kids’ teachers, tutors and babysitters, or your coworkers, neighbors and friends!

Share a recipe with us and if I post it, you will get some AWESOME happy mail from me.  Let’s us know what you think about this recipe.

Have a ThirtyOne-derful day!

Tasty Tuesday Recipes

Tasty Tuesday: Gluten Free Waffles

I will admit I have been using the gluten free “baking mixes” to make pancakes.  I have wanted to try waffles but have been hesitant.  First, it means finding and pulling out the waffle iron and honestly, frozen seems so much easier…

So, I’m going to give this a try…. I mean waffles aren’t just for breakfast, right?  You can have them as a dessert or whenever you feel like a tasty snack! They are low in carbohydrates, and contain lots of healthy protein and fats to keep your energy levels high.

The recipe has no added sugars or gluten, and uses coconut instead of regular flour.  You can top them off with some organic butter or some homemade Granny Smith Applesauce (the recipe is also here)

Prep time: 10 minutes      Cook time: 15 minutes       Total time: 25 minutes
Yield: Two 8-inch waffles

INGREDIENTS

4 egg whites
4 egg yolks
⅓ cup canned coconut milk
2 Tbsp. coconut oil, melted
1 tsp. alcohol free vanilla
½ tsp. or 1 packet Stevia
½ cup coconut flour
½ tsp. baking soda
Pinch of salt

DIRECTIONS

  • Preheat waffle iron according to manufacturer’s instructions.
  • In a medium bowl beat egg whites until soft peaks form, set aside. In a small bowl whisk egg yolks, coconut milk, coconut oil, alcohol free vanilla and stevia, set aside.
  • In a large bowl, add coconut flour, baking soda and salt, stir to combine. Add egg whites and egg yolk mixture to the coconut flour mixture, stir gently to combine, then let batter rest for 1 to 2 minutes. Pour half of the waffle batter onto a preheated waffle iron. Repeat with remaining batter.
  • Serve waffles topped with a little butter. If you are on the later stages of the diet, try the Granny Smith Applesauce below!

INGREDIENTS FOR GRANNY SMITH APPLESAUCE

4 Granny Smith apples, peeled, seeded and quartered
1 cup water
2 tbsp. lemon juice
Stevia, to taste
Cinnamon, to taste

DIRECTIONS FOR GRANNY SMITH APPLESAUCE

  • In a medium saucepan, combine apples, water and lemon juice. Simmer over medium heat, stirring occasionally, until apples become very soft and are falling apart, about 25 to 30 minutes.
  • Remove from heat, mash with a potato masher or pulse in a food processor for a smoother texture.
  • Add stevia and cinnamon to taste. Applesauce can be stored in covered containers in refrigerator for 1 to 2 weeks.

Looking for more gluten-free, sugar-free recipes? Check out My Ultimate Candida Diet.  This is the program, I have been following for the last three months.  I am feeling so much better….

Have a recipe you want to share?  Be sure to send me a email at HopeWs31@gmail.com.

Have a ThirtyOne-derful day!