BLACK BEAN… cookies??

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I am always into trying new things and when I find a raved about HEALTHY dessert recipe, I jump on it! So, when I came across a recipe that uses virtually no sugar, no flour, and the main ingredient was black beans, you could understand that I was a little skeptical of all the amazing reviews it was getting! BUT, after making them, I can safely say these Black Bean Chocolate Chip Cookies are even better than how the reviews portrayed them!

**WARNING** My brother, (the pickiest eater known to man) who only eats cheerios and plain bagels and who’s lips have never touched a vegetable, spoon ate the batter to these cookies and ate a good majority of them once they were baked. So its fair to say these cookies aren’t just “good for being healthy” but JUST  straight up delicious. YOU MAY BECOME ADDICTED.

Here the recipe to these gloriously healthy cookies!

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Would you believe this is mostly black beans??

Tips & Hints:

  • This recipe is bases off another recipe that uses honey instead or sugar, it links to the original which gives you a choice depending on your preference.  I followed this recipe, but used less sugar (1/3 cup) and the cookies came out just sweet enough.
  •  I used semi-sweet chocolate chips, which worked well with the flavor of the cookie, but you could use milk or dark chocolate!
  • The batter  is very similar to brownie batter. Next time I make these, I’m going to experiment into making them in the form of brownies instead!

There really isn’t anything else I can say about these cookies, BUT GO MAKES THEM RIGHT NOW!! If you like chocolate, these cookies will fulfill all your chocolate cravings and more. Plus, the fact that they are healthy is an added bonus!!  

 

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Not Your Grandma’s Lasagna

In my earlier post Proactive “Pizza”, I expressed my experience turning the classic pizza, into a delicious healthy alternative with the use of cauliflower crust. That definitely put me on a kick to try and use veggies as alternative ingredients in my favorite dishes! This week, I took on one of my all time favorites: lasagna, BUT definitely not your grandma’s lasagna, a Zucchini Lasagna.

As you can see from my this and my other posts, for not being even a little bit Italian, I REALLY LOVE ITALIAN FOOD.

Lasagna has been a staple in my house growing up. It was dish that my mom and I would make on a Sunday afternoon and  the left overs would last for the entire week.  Although there are several different elements, from boiling the pasta, making the ricotta mixture, slicing the cheese, and finally assembling it all together and cooking, the somewhat tedious process of making the dish always reminds me of home.

What is great about this dish is that zucchini does not have a pungent flavor and when cooked, it’s consistency allows it to perfectly act as the pasta for the dish. Therefore, cutting out some calories and carbohydrates, while adding a veggie to the dish, who could ask for more?

I came across this recipe on Pinterest (obviously! ) and based my own meal off of it, altering it a little and making it my own, of course!

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Top: My finished product right out of the oven!
Bottom: The first slice of my Zucchini Lasagna with a sprinkle of cracked pepper.

HINTS & TIPS:

  • I am not a fan of ground meat, so I did not include it my version. You could totally use ground turkey, beef, or even tofu to customize the dish to your taste!
  • Tip: Cut the Zucchini a little bit thicker then suggested to give it more of a pasta feel.
  • Hint: Zucchini is made up with a lot of water and when cooked in the lasagna has the ability to make the dish a bit runny if you do not let it sit! So make you follow the directions to salt your zucchini’s after cutting them.
  • Tip: LET IT SIT FOR AT LEAST 15 MINUTES BEFORE SERVING.  This will let the lasagna cool and allow for all the cheesy goodness to set together.
  • Hint: If you do not have time to make the sauce or simply do not want to, jarred sauce works well with this dish. Personally I used half jar sauce and half the crush tomato sauce adding different textures to the dish, which I really enjoyed! 
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Another picture of the lasagna with a stamp of approval!

Review of the Recipe: I. LOVED. THIS. RECIPE.  5 stars!! Although it was time consuming, it was totally worth it! Being a college student, I now have dinner for the entire week. I might actually like this better than traditional  lasagna (Yes, you read correctly!) because you get all the great flavor, but it isn’t as heavy. This is also a dish that you can customize and make your own, which I love. I will definitely be making this again, and I even sent the recipe to my mom recommending that she try it!