Cook’s notes: I adapted this recipe to use a brownie pan from Wilton. I like the way it makes individual brownies with edges. If you don’t have one, use a 9-inch square pan. I was surprised by the divots in these brownies, but a friend pointed out it was perfect for whipped cream. The flavor is amazing. The maple syrup seems to deepen the chocolate flavor. I may not go back to traditional brownies after tasting these gems.
8 oz. semisweet chocolate chips (by weight)
1/2 cup virgin coconut oil
1/4 cup pure maple syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups almond flour
Preheat oven to 350F. Lightly coat a brownie baking pan (with individual wells) with cooking spray.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30 seconds on High. Stir after heating. Repeat two more times. Stir constantly until completed melted.
In the bowl of a stand mixer, beat eggs completely. Beat in maple syrup, salt, and baking soda. Blend well, then beat in almond flour. Add the melted chocolate mixture to the egg mixture and combine completely.
Scoop the brownie batter into the prepared pan. Bake at 350 for 20 minutes. Check for doneness with a toothpick.
Cool the brownies in the pan on a rack for a few minutes. Let cool on a rack for about 1 hour.
Source: Adapted from PCOS Health Coach
Cook’s notes: Sometimes guacamole with a lot of garlic and jalapeno is tough to digest. Lime juice is more authentic, but we only had lemon juice, and it still turned out well. This perfectly mild version is delicious and easy.
- 4 ripe Hass avocados, halved and pitted
- 4 teaspoons lemon juice
- 1.5 teaspoons dried cilantro
- 1/2 tsp kosher salt
Scoop the avocados and place in a medium bowl. Sprinkle the lemon juice over the avocado halves. Toss to coat with lemon juice. Sprinkle the dried cilantro and salt over the avocados. Using a fork, mash until a smooth consistency is achieved. Taste the guacamole “(over and over)” and adjust seasoning if necessary. Store leftovers in a covered container in the refrigerator. Stir before serving.
The next day, you can use the guacamole as part of an “Ultimate Babe Bowl” (balanced macro bowl) from Megan Kober, who is a registered dietician. “The whole purpose of a Babe Bowl is being able to pack loads of vegetables, fiber-packed starchy vegetables or grains, healthy fats and lots of protein into one meal,” Kober says.
Southwest Babe Bowl
Place the ingredients in a bowl, mix, and eat.
- Protein | 4 oz. rotisserie chicken, skin and bones removed and meat cut into chunks
- Healthy Fats | 1/4 cup mild guacamole
- Vegetables | 2 cups baby spinach
- Starchy Carbohydrates | 1/2 cup black beans (rinsed and drained) and 1/2 cup corn kernels
- Bonus Bites | 1 to 2 Tablespoons homemade salad dressing, such as Small Batch Italian Dressing
Adapted from Chipotle — The Not-So-Secret Guac Recipe and The Nutrition Addiction
Cook’s notes: Inspired the claim that “A true Arnold Palmer isn’t made with equal parts iced tea and lemonade; in fact, it’s three parts iced tea to one part lemonade” (link). The lemonade in this recipe is made with reduced sugar.
Combine the following in a 2-quart pitcher:
- 6 cups strong tea, brewed with 6 tea bags in 6 cups hot water
- 1/4 cup lemon juice
- 1/4 cup sugar dissolved in 1.5 cups hot water
Cook’s notes: I made this salad recently for a Grilled Cheese Housewarming Party. The hosts asked everyone to bring a kind of grilled cheese sandwich or a compatible dish. It’s a pretty salad … and it goes well with grilled cheese. The recipe is easily cut in half.
6 cups mixed green lettuce
6 cups butter lettuce
1 Braeburn apple, cored and diced
1 Granny smith apple, cored and diced
1/2 cup shredded carrots
1/2 cup toasted almonds
1/2 cup sunflower seeds
1 cup olive oil
6 Tablespoons balsamic vinegar
6 Tablespoons maple syrup
2 Tablespoons mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
Combine the salad ingredients in a bowl and stir to combine.
Put all the dressing ingredients in a jar with a tight-sealing lid. Close the lid firmly and shake vigorously to combine.
Cook’s notes: Another wonderful spiralized zucchini recipe inspired by Two Peas and Their Pod. We sauteed the cherry tomatoes with the zucchini.
2 Tablespoons (1 oz) olive oil
16 oz cherry tomatoes
3 to 4 zucchinis, ends trimmed and spiralized (or cut into thin strips)
Olive oil for sautéing
Salt and freshly ground black pepper
Basil pesto, to taste
Heat a large skillet over a medium-high burner. Add the oil and tomatoes, stirring frequently, until the tomato skins start to split and release their juices. Add the zucchini and gently cook until zucchini is tender, about 2 to 3 minutes. Season with salt and freshly ground black pepper, to taste. Toss with pesto (about 1/4 cup, stir and add more if desired).
Cook’s notes: I had a small package of mint from the grocery store and found a drinkable way to use it. Very refreshing on a hot day. Keeps in the refrigerator for about a week.
Add 1 package (~18g) mint leaves, diced and stems removed, to a jar. Cover with water.
Refrigerate water mixture, stirring once per day, until flavors have infused, about 2 to 3 days. Strain before drinking.
“Squashetti” noodles served with brown rice and teriyaki meatballs
Cook’s notes: Make the vegetable “noodles” with a spiralizer device (I use a KitchenAid attachment) or a julienne peeler. Saute lightly in olive oil for a few minutes until tender. Season to taste with salt and pepper.
You can serve spiralized veggie noodles with any sauce you would put on regular pasta.
The Slender Kitchen site describes 3 ways to make these noodles with different tools. The about Southern Food site has a lovely recipe for these noodles with garlic and parmesan.
Cook’s notes: I posted a version of this recipe several years ago that used two kinds of syrup (Peppermint Hot Cocoa, Syrup Version). This version includes two kinds of chocolate. The maple syrup seems to intensify the chocolate flavor. If you don’t have maple syrup, use either 1 Tablespoon honey or 4 teaspoons white sugar (you need to use 1/3 more sugar than maple syrup). Guittard does not add milk to their chips, but if you need certified vegan chips, I recommend the Enjoy Life brand.
1 cup almond milk
1 Tablespoon unsweetened cocoa powder (Droste Dutch Processed Cocoa)
1.5 Tablespoons extra dark chocolate chips (such as Guittard)
1/8 teaspoon salt
1 Tablespoon maple syrup
1/8 teaspoon peppermint extract
Microwave the almond milk in a glass measuring cup for 2 minutes on High.
Place the cocoa powder, chocolate chips, and salt in a mug. Add a splash of hot almond milk; stir until chocolate chips are melted and the chocolate mixture is thick and smooth.
Add the remaining hot milk, maple syrup, and peppermint extract. Stir to combine.
Top with whipped cream and serve hot.
Cookies like muffin tops
The recipe makes exactly 12 cookies. These cookies do take 30 minutes to bake and have a damp, heavy texture similar to muffin tops. One critique I have is that the ingredients are not listed in the order they are used. I ended up mixing the canned pumpkin in with the dry ingredients. This did not harm the cookies at all.
I would make these again: they are gluten free, vegan when made with maple syrup, and quite tasty.
Cooks in the US, note that 180C is about 350F for your oven temperature.
Recipe is from the blog The Big Man’s World.
The Minimalist Baker has a terrific recipe for no-bake cookies.
I made these for a Star Wars-themed birthday party and called them “Wookie Cookies”. They were quickly dubbed “Chewbacca Balls” by the other guests.
Either way, one is quite rich. I’d recommend using a teaspoon scoop next time.
This recipe is both vegan and gluten-free. However, these do have nuts, due to the peanut butter. But the cookies are very tasty, no matter what they are called!