Healthified Chocolate Cake

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Published: Monday, 24 February 2014 21:42

 

Who doesn't love a big piece of chocolate cake every once and a while?

With this recipe, you can have your cake and eat it too! It is a gluten-free, low carb cake with a secret ingredient...

That's right...black beans!

This tiny superfood makes the cake super moist, not to mention nutrient-dense, too! And trust me, you would never know there are beans in it!

Ingredients (for cake):

  • 1 & 1/2 cups cooked beans (you can really use any color)
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 6 tablespoons coconut oil
  • 1/2 cup & 2 tablespoons honey
  • 1/2 teaspoon pure stevia extract 
  • 6 tablespoons unsweetened cocoa powder 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Ingredients (for dairy-free frosting):

  • 1 stick unsalted organic butter, softened
  • 1/4 cup powdered stevia
  • 5-6 tablespoons unsweetened cocoa powder 
  • 2 tablespoons coconut milk
  • 1 teaspoon pure vanilla extract
  • Pinch of sea salt 
  • Pure stevia extract, to taste 

Directions (for cake):

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Spray a 9″ cake pan with extra virgin olive oil cooking spray.
  3. Dust cocoa all over the inside of the pan, tapping to evenly distribute.
  4. Cut a round of parchment paper and line the bottom of the pan, grease the parchment lightly.
  5. Drain and rinse the beans in a colander. Shake off excess water.
  6. Place beans, 3 eggs, vanilla, stevia, and salt into a blender.
  7. Blend on high until the beans are completely liquefied. Make sure it is not lumpy.
  8. Whisk together the cocoa powder, baking soda, and baking powder.
  9. In a bowl, use a mixer to cream the coconut oil with honey until light and fluffy.
  10. Mix in the two remaining eggs, beating for a minute after each one is added.
  11. Beat the bean mixture the the rest of the batter.
  12. Finally, stir in the cocoa powder, and beat the batter on high for one minute, until smooth.
  13. Scrape the batter into the pan and smooth the top.
  14. Grip the pan by the edges and tap it on the counter a few times to pop any air bubbles.
  15. Bake the cake for 40-45 minutes (25 minutes if made into cupcakes). It is done when the top springs back when you press on it.
  16. Remove the cake to a cooling rack and let it cool for 10 minutes.
  17. Remove the cake from the pan onto a cooling rack.
  18. Let it cool, then cover in plastic wrap. *For the best flavor, let cake sit over night!
  19. Frost the cake (directions below), once cooled completely.

Directions (for frosting):

  1. Cream the butter in a small bowl, until fluffy.
  2. Powder sweetener using a coffee grinder or Magic Bullet for 1-2 minutes, until extremely fine in texture.
  3. Stir powdered sweetener into butter with a spatula, then beat until smooth.
  4. Slowly blend in the cocoa powder, vanilla, and sea salt.
  5. Beat in the coconut milk.
  6. Add stevia, starting with 1/16 teaspoon and use no more than 1/4 teaspoon - keep tasting and adjusting the sweetness to your liking.

ENJOY :)

*This recipe was adapted from Healthy Indulgences.

Can't taste the black beans, right?! Tell us what you thought in the comments below, and share more of your favorite healthy baking ideas!

Love,

 

 

 

 

Pita Pocket Pizza

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Published: Monday, 10 February 2014 03:20

 

We all love steaming hot, melt in your mouth, cheesy pizza, don't we?

While it's definitely okay to indulge in the real deal every once in a while, all that dough and cheese (never mind the toppings) may not be the best idea for a daily meal.

But no one said we have to give up that delicious taste we love. Here is my favorite way to eat pizza any day I want! This is a healthy alternative to the high calorie, greasy delivery or pizzeria variety. Believe it or not, you may even like this one better!

These are customizable, so feel free to use any of your favorite veggies!

Serves: 1

Ingredients:

  • 1 small whole wheat pita (6 inch diameter) 
  • 1 tsp olive oil
  • 1/2 cup sliced mushrooms
  • 1/2 small onion, chopped
  • 1/4 cup chopped red or green bell pepper 
  • 1/2 bag (3 oz) baby spinach 
  • 1/4 tsp dried basil 
  • salt, to taste
  • ground black pepper, to taste 
  • 1/4 cup fresh salsa
  • 2 tbsp reduced-fat feta cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Place the unopened pita on a baking sheet.
  3. In a large nonstick skillet over medium heat, warm the oil.
  4. Add mushrooms, onion, and bell pepper, and cook, stirring often for about 8 minutes, or until tender.
  5. Add the spinach in batches, stirring until wilted. Season with the basil, salt, and pepper to taste.
  6. Spread the pita with the salsa and top with the veggies.
  7. Sprinkle evenly with the feta.
  8. Bake for about 8 minutes, or until the cheese has warmed and is lightly browned.
  9. Dig in!

*This recipe was adapted from Women's Health Mag.

Click here to gain access to all my ymmy recipes (plus so much more!) by becoming a Fit Strong and Sexy member today :)

Be sure to let me know what you think of this one, and post your favorite pizza recipes in the comments below!

 

Love,

 

 

 

Strawberry Hearts

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Published: Monday, 10 February 2014 02:29

 

February usually means an inundation of red, heart shaped recipes, am I right?
 
Well, I'd like to add just a few more of those to your list of fun, love-themed recipes that you can make this month, or any time of year that you're feeling festive, or just feel like having a delicious snack!
 
 
These can be made for breakfast or snack, or even given as a gift if you throw them in a pretty box.
 
They're super healthy, and couldn't be easier to make!
 
Ingredients:
 

 
Directions:
 
  • Carve a hole into the top of all the strawberries.
  • Spoon greek yogurt into the hole.
  • Dip the yogurt side into the granola.
  • Place in the freezer to harden, or eat right on the spot!

 

Enjoy :) And be sure to let me know what you think of them in the comments below!

 

Love,

 
 
 
 
 

Red Velvet "Soup"

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Published: Sunday, 02 February 2014 23:57

 

It's finally February, which means the build up to Valentine's Day has begun!

For some of you, this may make you role your eyes, while others may get super excited thinking about spending some quality time with a significant other.

Regardless of your plans for the 14th, this richly colored, cold "soup" is the perfect dish to make anytime of year, but it's especially festive for February ;)

Ingredients:

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 sweet red peppers, peeled, seeded, and chopped
  • 1 lb. mushrooms, finely chopped
  • 3 cups chicken or vegetable stock
  • ¼ cup light butter
  • 2 tsp. paprika
  • 1 tsp. sugar
  • 2 tsp. fresh lemon juice
  • ¼ tsp. cayenne
  • salt & pepper

 Directions:

  1. In a large saucepan, melt butter over medium-low heat.
  2. Add vegetables and cook, stirring often, until softened (about 10 minutes).
  3. Stir in stock, paprika and sugar, and bring to a boil.
  4. Reduce heat and simmer uncovered for 20 minutes.
  5. Purée in batches in a blender.
  6. Strain through a sieve or pass through a food mill into a large bowl to remove any remaining bits of pepper skin.
  7. Stir in lemon juice, cayenne, and salt & pepper to taste.
  8. Cover and chill for 4 hours (or overnight).
  9. Taste and add more seasoning if desired.
  10. Feel free to add beet chips in the shape of hearts for presentation <3
  11. ENJOY :)

*This recipe is from Epicurious. Check out more of their fabulous recipes here!

Well, what did you think? Let me know in the comments below!

Love,

 

 

 

Summertime Anytime Gelato

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Published: Monday, 20 January 2014 01:39

 

No matter what season it is, this quick and easy recipe is perfect for those days when you just need a little ice cold treat to satisfy your sweet tooth!

This healthified Italian classic has only 55 calories per serving, so you can enjoy it any time, with zero guilt!

Ingredients

  • 6 packets Stevia (or other natural, zero calorie sweetener of your choice)
  • 2 tbsp agave nectar
  • 1.5 tbsp lime juice
  • 1 tbsp water
  • .5 tsp xantham gum (for thickening)
  • 2 cups frozen unsweetened raspberries (don't thaw)

Directions

  1. Mix the sweetener and xantham gum in a small bowl and set aside.
  2. Pour the agave nectar, lime juice, and water into a high-powered blender.
  3. Cover and blend until well mixed.
  4. Add the sweetener and xantham mixture to the blender.
  5. Cover and blend on low until the mixture is well mixed  (about 10 seconds).
  6. Add the still-frozen raspberries to the blender.
  7. Cover and blend on high while pushing the raspberries down into the blade, until the mixture is smooth but still frozen (about 5 to 10 seconds).
  8. Spoon the raspberry ice into paper cups or chilled bowls and serve immediately.
  9. Enjoy!

*This "gelato" will stay fresh for up to a month if tightly covered and frozen. If it's too hard, defrost it in the refrigerator for about 30 minutes before serving, or place in the microwave on high for 5 to 10 seconds until it's soft enough to scoop.

Well, what did you think of this 'summertime-anytime' snack? Let me know in the comments below, I love hearing from you guys! :)

Love,

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