Flourless Peanut Butter Brownies

I’ve generally been of the opinion that if you want dessert, just eat dessert.  But recently, I’ve been interested in trying out healthier dessert options, because it sounds sort of fun.  So to get started on that track I turned to Pinterest.

I can’t really take credit for this recipe.  I made a few changes to the original but for the most part, I need to give credit where credit is due (aka thanks Skinny Taste).  I’m still learning the ropes of healthy baking (which I used to do all the time, but apparently have completely forgotten), so I’m relying on some awesome recipes out there.

Now that I’ve tried a few successful ones, I can start experimenting with my own concoctions.

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Sometimes when I look at healthy recipes, I worry the finished product is going to be gross.  Don’t lie. I know you worry about this too.

The reality is we need to adjust our expectations.  Most of the time, a recipe that includes no butter and sugar and calls itself dessert will NOT be the same as a traditional dessert recipe.  So if you’re looking to make these brownies and expecting the gooey, chewy deliciousness of Ghiradelli Box Mix, you will be disappointed.

(Side note: These Caramel Pretzel Brownies will not disappoint)

These Flourless Peanut Butter Brownies are tasty, but let’s be real.  They’re not like those awesome and chewy box mix brownies.  The texture is more spongey. That said, they’re pretty great considering they are completely flourless and low in sugar.   If you’re wondering about the nutrition for 1 piece (and I cut this into 12 pieces), each serving is under 100 calories and has 5g of protein and 9g of sugar.

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I found this idea of using powdered peanut butter instead of flour and thought it was perfect since Peanut Butter & Co. sent me some of their new Mighty Nut Powdered Peanut Butter to try.   Why hadn’t I thought of that before?  I’ll definitely be giving this a try again and making new recipes with powdered peanut butter.

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Flourless Peanut Butter Brownies

adapted from Skinny Taste

1 egg
1 egg white
1 cup chocolate powdered peanut butter (I used Chocolate Mighty Nut)
1/2 cup cocoa powder
1 tsp baking soda
1/2 cup + 1 tbsp coffee (or water)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup chocolate chips

Pre-heat oven to 325F.  Grease and line a 9×9 inch square pan with parchment paper. Set aside.

In a medium bowl, beat together egg and egg white.  Add powdered peanut butter, cocoa powder, baking and start to mix in.  Add water, maple syrup and vanilla extract and mix until combined.  Fold in chocolate chips.  Spread batter into prepared pan.  The batter will be thick, mine didn’t actually fill the whole 9×9 inch pan, but it worked.

Bake 25 minutes.  Allow to cool completely and cut into 12 squares.  Serve and enjoy!

FlourlessPBBrownies1I was pretty surprised at how tasty these were.  I’m not sure if it’s because it was the first dessert I had in about a week or if they really were good.  I’m going to give some to some friends later to see if they think they’re awesome too.  Remember, it’s all about expectations right?

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The other expectation is that you enjoy these while binge-watching House of Cards on Netflix.  I finally got around to season 3 and destroyed it this weekend while Jesse was away backpacking.

How was your weekend? Do you love healthy desserts or prefer to stick to regular ones in moderation?

 

 

 

 

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Gluten Free Carrot Cake

I have a hard time with this whole gluten-free movement that’s been happening the past few years.  I get that some people have genuine intolerances, but for the most part I’m a non-believer.  When someone tells me they don’t eat gluten, I roll my eyes.  Yes. I am that person.  I am a jerk.

Karma is a thing.  Let me tell you why…

You might have noticed that I fell off the face of the Earth a while (err 2 weeks).  Really it’s because I’ve been having major stomach issues and the last thing I want to do is cook and eat food.  Don’t worry.  This isn’t a blog post to tell you that I suddenly am going gluten-free.  No no.  But this post is about exploring new ways of eating, because I’ve come to the realization that having stomach issues sucks.  Right now, I would eat (or not eat) anything to make the discomfort go away.

Because now I understand how much it sucks, I have a little more sympathy for those with food sensitivities.  I have no idea if I have food sensitivities.  I’m currently trying to figure out what the heck is causing my stomach to implode on me.  I’m starting by avoiding dairy for a while.  Jury is still out.  We’ll see.

But in the meantime, let me tell you about my first experience with a gluten-free cake.

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Isn’t it beautiful?  By the looks of it, you wouldn’t even know it’s gluten-free, but it is.  And it came about because my good friend Allison (check our her blog Sweet Potato Bites) has a lot of food allergies.  I wanted to make a cake that would fit her allergy needs for a surprise birthday gathering.  Her husband sent me a list of Allison-approved cake recipes.  After a few days of back and forth, we decided he would make a gluten free cake and I would make a cake that everyone else could have.  Nice compromise for guests not into the gluten-free thing. So I went ahead and made a chocolate cake with raspberry whipped cream filling and frosting.  

But after that night, I still had a curiosity for how a gluten-free taste would be like.  I’ve never really eaten one, other than flourless chocolate cake.   So I went with it and made a cake anyway, because there’s never a wrong time to make a cake. I used a recipe for Carrot Cake from Elana’s Pantry, because having never made a gluten free cake, I couldn’t really wing it on my first try.  

But that said, I made a few adjustments to make 1 smaller (6-inch) cake.  Here’s my attempt:

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Gluten Free Carrot Cake

adapted from Elana’s Pantry

1 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
pinch of mace
2 eggs + 1 egg white
1/4 cup maple syrup
2 tbsp canola oil
1 1/2 cups grated carrot
1/2 cup whipping cream
2-3 tbsp maple syrup

Preheat the oven to 325F.  Grease and line 2 (6-inch) cake pans with parchment paper

I used my vitamix to chop up the carrots instead of grating, but you can grate them if you’d like .  Then I throw all the ingredients into the blender and blended until combine.  It’s really that easy.  Pour batter into 2 prepared cake pans.

Bake about 20 mins or until a toothpick comes out clean.  While your cake is baking, make your frosting.  It’s easy.  Whip the cream.  Once the cream starts forming peaks, stream in maple syrup.  Taste it.  If you want it sweeter, add more maple syrup.  If it’s too sweet, oops!  (JK, add a bit at a time, and try to get your desired sweetness.  I didn’t want mine too sweet I only added about 2 tbsp).

Allow to cool completely.  Then lather with maple whipped cream and serve.  Store leftovers in the fridge.

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Confession: I actually think it tastes better cold.

2nd Confession: I meant to take Allison a piece of this cake but Jesse dug into.  Fail.  But really I can’t complain if he liked it.  That means it was tasty.

 

Overall: I thought this was tasty.

Does it taste like cake? Not really.

Does it have the texture of a cake? Not really.

Is it worth trying? Absolutely.

 

While I don’t have any food allergies or sensitivities that I know of, the point of all this is that I will stop being a hater, because stomach issues suck.

Are you a fan of gluten-free foods?  

Moroccan Spice Blend

As we’ve previously discussed, dinner is a struggle for me.  Waking up at 5:15am to workout, then going to work all day leaves me little motivation to make a meal when 5:30pm rolls around, especially if it’s just for me.  I’m one of those people that prefers to cook for others.  Cooking for myself is extremely unappealing.

When Jesse has dinner with me, it’s awesome.  I tend to make an actual meal, but most days, on my own, I tend to snack.  So I’m trying to come up with better solutions.  My number one solution right now is to keep it simple.

So in my quest to keep things simple, yet flavorful, I discovered a Moroccan Spice Blend that is so versatile you can basically kick up any plain dish without adding fat.  The best part is you can control how much salt goes in it.

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Moroccan Spice Blend

Adapted from Epicurious

1 tsp  cumin
1 tsp ground ginger
1/2 tsp salt (or less if you’d like)*
1/2 tsp black pepper
1/2 tsp  cinnamon
1/2 tsp  coriander
1/2 tsp cayenne
1/2 tsp mace

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Combine all ingredients until well blended.  Store in an air tight container until ready to use.

*Feel free to adjust the amount of salt.  You can completely omit it, if you’re trying to go low sodium.  You can also add more if you like things salty (the original recipe calls for 1 tsp of salt, but I tried that and thought it was too much.  1/2 tsp was more to my liking).

I mixed up a bunch to keep on hand for easy meals.  So far using this blend I’ve made: Moroccan Spiced Chicken Thighs and Moroccan Spice Tilapia.

Super easy! In both cases, I sprinkled the chicken (bone-in thighs, skin and excess fat removed) or fish generously with the spice blend and baked.  Both times it turned out awesome! I can’t wait to keep making this. If you’re interested, I can do a full recipe post on either of these.  Let me know if you’re interested.

Tonight, the ultimate quick dinner for 1:  I took a piece of tilapia, covered it in moroccan spice blend, then roasted it along side some asparagus for 17 minutes at 400F.  Done in less than 20 minutes, and easy clean up.  I like it.

Give this Moroccan Spice Blend a try! It’s a great way to add a ton of flavor while still keeping things healthy.

What’s your favorite quick and easy weeknight meal?

Healthy Baked Turkey Meatballs

This past weekend was a very Italian weekend for me.  I went to the Getty Villa.

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If you’re in Southern California and haven’t been to the Getty Villa, you should go.  I grew up here and had never been.  It’s a beautiful museum built to look like a villa you would around Pompeii or Herculanum around 30 AD.  It’s seriously beautiful, not to mention the exhibits are awesome.

To add to the Southern Italian-ness of the weekend, Jesse and I also saw Pompeii.  While I question the historical accuracy, I must say I thoroughly enjoyed it.  It’s as if Titanic and Gladiator came together to make one ridiculous film.

If there’s one thing Pompeii taught me, it’s that Jon Snow is hot in a skirt.  After leaving the theatre, the one thing both Jesse and I had to comment on was Jon Snow‘s abs (because Kit Harington will forever be known as Jon Snow to me).

Image source: Torontosun.com

First we thought, those have to be digitally enhanced or airbrushed.  No one can have abs like that.  Of course then the conversation transitioned to: how does one get those abs?

I did some research.  Basically, if you want abs you have to lose fat and build muscle (no surprises here). Vanity Fair confirmed with an interview by the actors of the movie:

The four-hour workout: two hours of fight training with weapons, an hour of weight lifting, an hour of cardio, and an 1,800-calorie diet “designed specifically for our bodies to be attuned to lose fat and pop out muscles,” Akinnuoye-Agbaje told us.

Great.

So for the rest of us that aren’t working out for four hours a day or consuming a diet “designed specifically for our bodies to be attuned to lose fat and pop out muscles,” we should probably just stick to eating clean and maybe increasing our protein.

I’m not really in the market for Jon Snow abs (yep, that’s what I’m calling them now), but getting fit is always a good idea.  So to help you in that direction, I made you dinner:

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Healthy Baked Turkey Meatballs

1 lb lean ground turkey (from 1 package in the meat section)
1/2 red bell pepper, diced
1/2 cup red onion, diced
1 tbsp fresh chopped mint
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped cilantro
2 cloves of garlic, minced
1 egg
salt and pepper to taste

Preheat oven to 400F.

Combine all ingredients in a bowl.  Using your hands work together all ingredients and form into golf-ball sized meat balls.  Place on a parchment paper lined baking sheet and bake for 25-30 minutes, or until cooked through (note: this might vary depending of the size of your meatballs and your oven). healthyturkeymeatballs2

Serve over cauliflower puree, on spaghetti squash or with your vegetable of choice and enjoy!  This recipe will make about 20 meatballs.

This low carb (paleo, gluten-free) meal will get you in the right direction to getting those Jon Snow abs.  Or if you’re like me and you just want to be a little bit healthy, to balance out an enormous piece of cake, this meal is great for that too.

Anyone else see Jon Snow’s abs in Pompeii and have their jaw drop?

Dark Chocolate Dreams Flourless Chocolate Cake + A Giveaway!

I love peanut butter.  We all know this.  I eat it by the spoonful.  It’s a problem I’m working on.

Last year, Allison and I threw a Peanut Butter Throwdown (aka an awesome party where we made crazy peanut butter sandwiches sponsored by Peanut Butter & Co.).  So to say I’m a fan of Peanut Butter & Co. is kind of an understatement.  A few weeks ago, they sent me and a few bloggers their new 31 Days of Dark Chocolate Dream cookbook, full of recipes featuring Dark Chocolate Dreams.

So after having the cookbook for a few weeks, eating spoonfuls of Dark Chocolate Dreams and mulling over which recipe to make, I finally decided on the flourless chocolate cake.

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Valentine’s Day is right around the corner and this is the perfect treat for you special peanut-butter-loving someone.

Dark Chocolate Dreams Flourless Chocolate Cake

from 31 Days of Dark Chocolate Dream

Nonstick Cooking Spray
Unsweetened Cocoa Powder, for dusting
1 cup (2 sticks) unsalted butter
2 cups Dark Chocolate Dreams Peanut Butter
1/4 tsp salt 1 (12 oz) bag Semisweet Chocolate Chips
8 large eggs, at room temperature

Pre-heat oven to 350F. Generously spray 10 inch round cake pan with nonstick cooking spray and dust with unsweetened cocoa powder.

Make a double boiled by filling a medium-sized saucepan half way with water and placing a large glass bowl on the top of the pan.  Bring the water to ta boil and add the butter, peanut butter, and salt to the bowl.  Mix until well incorporated and turn off the heat.  Add chocolate chips and stir until the chocolate is completely melted.  Remove the glass bowl from the double boiler.

Use an electric mixer to whisk eggs for 3-5 minutes or until the volume doubles.  Fold 1/3 of whipped eggs into the chocolate-peanut butter mixture and gradually add the rest of the eggs until mixture is well combined.

Pour mixture into the prepared cake pan and bake for 20-25 minutes, or until the edges of the cake separate from the pan and the center is springy.  Cut and serve immediately with vanilla ice cream.

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So in real life, I halved this recipe and put it in a 6 inch cake pan.  I still baked it for 20 minutes, and it turned out perfect.  I topped it with whipped cream and a cherry, because cherries make everything a little more special.  So if you’re looking to downsize this recipe, that’s a great option!

Ok so are you ready to try this now?

Peanut Butter and Co. is being super awesome and giving away a 31 Days of Dark Chocolate Dreams Cookbook and a 28oz Jar of Dark Chocolate Dreams to a Foodologie reader!

To enter, head over to Facebook and enter the giveaway on my Facebook page click the Giveaway tab at the top.  The giveaway is open to US Residents and will end on February 14th at midnight!

You can enter by:

You know you want some free peanut butter, especially to make this cake, because it’s delicious.  Head over to Facebook now and enter. You’ve got nothing to lose 🙂

Cauliflower Pizza Crust

I’m thinking of changing my blog subtitle to:  A blog about balancing health with a constant desire to eat cake.

Because that’s really what it’s about.  I love baking and making deliciously fatty food, but I spend the better portion of my life trying to figure out how to be healthy and fit.  It seems like the two just don’t go together, but I think I’m making it work and this is a prime example.

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It’s not “skinny” anything.  It’s Cauliflower Pizza.

I’ve been seeing Cauliflower Pizza crusts all over the internet for a while.  Cauliflower is slowly becoming the new Kale.   You know, the healthy thing that we all need to be eating all the time.  I still eat kale all the time, but I’m seriously enjoying finding new ways to cook with cauliflower.  Let’s let this food trend continue!

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Cauliflower Pizza

12 oz cauliflower (1 bag from Trader Joe’s), grated
1/2 cup percorino romano cheese, finely grated
2 eggs
salt and pepper to taste1/3-1/2 cup pizza/pasta sauce
1 cup Monterrey Jack Cheese, grated
Toppings: Caramelized Onions, Sausage, Any other toppings

Pre-heat oven to 425F.

In a bowl, mix together grated cauliflower, percorino romano, eggs salt and pepper.  Press onto a parchment paper-lined baking sheet.  Try to get it as thin as you can so the pizza turns out nice and crisp.  Bake about 15-20 minutes or until lightly golden.

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Remove from oven, spread with pasta sauce, then sprinkle with cheese and desired toppings.  I used pre-cooked sausage, caramelized onions, and artichokes.  Put back in the oven for another 10-15 minutes or until your pizza is nice and crispy and golden!

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Allow to cool a few minutes.  Then serve and enjoy! This recipe makes one large pizza.

I was a fan of this.  But let’s be clear.  Just like the two-ingredient paleo pancake DOESN’T actually taste like a pancake, this isn’t REALLY like pizza.  That said, it’s still super tasty!

Jesse and I agreed it really does taste like cauliflower and egg, which we were pleased with.  I think if I had pressed it more thinly throughout, it would have tasted better because the crispy edges were awesome!

So be sure to press it really thin when you try this!

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I definitely want to try making this again.  Next time I think I’ll do caramelized onions, goat cheese with prosciutto and arugula.  Sounds awesome right?  This is a good template recipe that you can adapt to fit basically any flavor profile, while staying a little bit healthier.

What would you put on your cauliflower pizza?