Hodge, Podge Dinner
Last night I was starving and convinced there was nothing to eat in the house and husband wasn’t home, so it seemed like the just the right opportunity to go to New Season’s salad/ hot. However, I seem to find that very same opportunity on way too many nights. It is becoming a wee bit of a problem. Instead of caving into my New Season’s longing I put my cooking pants and wrangled up some random ingredients and it turned out dang good, better than New Season’s hot bar good. I wish I could take full credit for random creation, but it is heavily based on a meal my husband makes often. In lieu of our different eating habits, the man and moi cook separate dishes for dinner, so I had not had the true pleasure of experiencing his creation until last night. I made a few tweaks to his masterpiece and here is what my version looked like…. Oh, one more thing this “recipe” does not really need to follow any specific measurements because I literally just through everything together last night. I swear I don’t mean that in a I-am-just-that-good-in-the-kitchen-that-I-can-just-toss-together-whatever-I-have-on-a-hand-and-it-tastes-divine kinda way, it is more like this recipe is incredibly difficult to screw up kinda way. Got it? Good. Now back to the “recipe”
The Goods:
- 2-3c brussel sprouts (halved)
- 2-3c broccoli (chopped)- I used the pre cut one from Trader Joe’s. Super simple.
- 1c broccoli slaw- can omit this one and just use more of the broc or b.sprouts
- 1/2 red onion (chopped)
- 1/2 zucchini (chopped)
- 2 cloves of garlic (minced)
- 1/2 can of chickpeas
- 1/2 jar of pasta sauce
- dash of hot sauce- to taste (optional)
- 1 can of wild salmon
- 2t cumin
- 1/4t sea salt
- dash of fresh ground black pepper
- 1.5T olive oil
How To:
- Heat oil on low to med heat in large sauce pan or medium size dutch oven
- Add onions and sauté until translucent
- Add garlic, spices, sea salt and hot sauce- stir
- Add all veggies and 2T water, stir and put lid on and steam veggies for 2min on low-medium heat
- Add pasta sauce & chicpeas, stir, put lid on and let simmer for 10-15min
- At the very end stir in canned salmon
- Pat yourself on the back, because you just cleaned out the fridge, ate healthy and did not spend money on takeout. Word.
I put this medley over some coked quinoa and mixed it all together, but it definitely does not need the quinoa, so that step could be omitted.
I also enjoyed with this adult beverage:
1shot of organic, local gin + 2T lime juice + 3/4c sparkling water = a cocktail that made me feel good in the moment and not like garbage in the morning. #nailedit.
And with that, I leave you this….
#random
Happy Friday!!
Hassle-Free, Healthy Eats
This post is for those people out there who think that eating healthy is only reserved for the few disciplined beings who make it in to the very secret, very elite club of healthy eaters. Or maybe this post is for people who already know the secret code and they could use a few simple eats to add to their repertoire. On any note, allow me to grant you access (whether you want it or not) into this exclusive club.
Allow me to start with my healthy eating manifesto:
1. Healthy eating does not equal punishment inducing food. I assure you there are oodles of healthy eats that taste real good. damn good.
2. Healthy eating does not equal hours slaving away in the kitchen and food preparation. I rarely create a meal that takes longer than 10 minutes. I realize this blog could lead you to believe otherwise, when I do spend a good amount of time in the kitchen I feel the need to document it and present it to the world, so it is very convenient that I have this blog.
3. Healthy eating does not equal a dogmatic set of rules in which there are no indulgences. In fact indulgences are a must.
Without Further adieu, here are list hassle-free healthy eats that I consume on a regular basis:
I always begin my day with lemon water:
I cheat and use pre squeezed lemon juice- it is way easier and a wee bit less expensive than buying 7 lemons. Keep in mind this pre-sqeezed lemon juice is not the same as concentrate. This lemon juice is the real deal.
Why start the day with lemon juice? Well… It is a tastier way to drink water and it offers a few health benefits like alkalizing the body and promoting digestion as well as boosting a good amount of vitamin C.
Breakfast:
I generally bounce between:
Perfect Foods Bar and Coffee w/ a dash of nut milk of choice.
or 1/2 Ezekiel tortilla w/ 1T nut butter, 1/2 banana and a wee bit of honey.
Both of these breakfasts take under 5 minutes to prepare and leave me full for a good 2-3 hours. Woot!
Lunch:
every lunch includes a green drink
My current green drink obsession: Super Easy. Super Tasty. Super Nutritious.
- 1/2c organic orange juice
- 1/2c coconut water
- 1 small hunk of fresh ginger
- 1/4 of a frozen banana
- 3-4c mixed kale & spinach combo
- 2t Douglas Laboratories Detox Powder (optional)
- 1/2t matcha (optional)
- dash of cinnamon
- 3-5 ice cubes
With my green drink I usually eat 2 Energy Giving, Hormone Balancing Protein balls. I usually make a batch of these once every 1.5 weeks. They take about 5 minutes to create.
or I eat a plant powered protein wrap
1/2 ezekiel wrap w/ a few beans, 1/4 of avocado, a few hemp seeds & topped with hot sauce, nutritional yeast and and garlic salt.
With either of these meals, I am in and out of the kitchen in under 15 minutes.
Snack:
Snacks are kinda all over the place, but I try to make them more protein based, so I am not famished for dinner. Sometimes this works, sometimes it doesn’t
Vanilla Siggi’s with 1T dark chocolate chips or 1T ground flaxseed
My other go to snack is the avocado & egg mash:
Avocado & egg salad = 1/4 medium avocado, 1 hard boiled egg, small scoop of honey mustard (approx 1t), dash of sea salt, fresh ground pepper, & curry powder.
Sometimes I have a few crackers on the side, or if I am really on top of my game I have a few pieces of roasted squash.
Dinner:
is almost always some version of a bowls of steamed greens
I usually take my pick from one these guys:
I then top with, nut or seeds, sometimes a little seaweed, raisins or cranberries, beans, canned salmon or a veggie burger, & hot sauce nutritional yeast, garlic salt and spicy vegan cashew sauce (I make batch of this stuff once a week)
Ta da:
one of many bowls. More often than not, my husband and moi get home late from work, so we need something that we can throw together fast and these bowls are fast, satisfying and nutritious. Who says you need to spend hours in the kitchen to create healthy eats?!
Dessert:
oh how I love dessert. Dessert is usually one (or more) of the fellas below followed by a glass of vino. yumsicles.
On a really good day:
During the week, I really do not set aside a lot of time for cooking, but I still want to eat well, enjoy the heck out of it and not dish out oodles of money to do so. I really believe you can eat healthy with out slaving away, going broke or compromising taste. I hope these ideas help you out in a pinch.
Loves,
Kelli
What I Ate Wednesday
It has been a minute since I have done a WIAW.
Thank you Miss Jenn for hosting da food porn party.
I finally remembered to snap pictures of nearly all of my eats yesterday. I am starting to try to do this more to bring a little mindfulness back into my eating. So far, I have gone to the freezer out of frustration to grab “just a few” dark chocolate covered almonds and realized that I really didn’t feel like taking a picture of them, so I refrained from consumption. However, there are times when a few chips or bites of a cookie fall into my mouth and I simply can not take a photo. I am a victim.
Anyway, here are the majority of yesterday’s eats minus the bites of cookie and chips I am referring to above.
Breakfast:
My favorite breakfast of all time. I took a break from these delights, but I am back on the PFB train.
Lunch/ Post Workout Eats:
My favorite green smoothie creation as of late:
- 3/4c carrot juice
- 1/4c apple juice
- 1-3T lime juice (I love sour, so I tend to go more for 3T)
- 3C mixed greens (usually baby romaine, spinach & kale)
- a small hunk of fresh ginger (note the ginger in the pic is not the size I used)
- 1/2t matcha
- 2t Douglas Laboratories Ultra Tox (detox powder)
- dash of cinnamon
- 3-5 frozen mango hunks
- 3-5 ice cubes
Sometimes You Just Gotta Cook
It is Wednesday and you know what that means…. another WIAW. Woot! Jenn thank you for hosting! If you want to see more eats, pop over to Peas & Crayons.
And for this What I ate Wednesday- here are my Tuesday eats.
I have this funky relationship with Tuesdays. I don’t like them. I don’t see clients on Tuesdays and as a result I save all of the not-so-fun paper work and other catch up activities for Tuesdays and my motivation mojo is always super low on these days, so I basically want to throw a temper tantrum all day long. I realize I am ridiculous. Yesterday instead of throwing a temper tantrum, I decided to stay in my PJ’s, light some candles, plug in the Chirstmas tree throw on the Michael Buble holiday station on Pandora and cook my heart out.
Burt was thrilled about this:
On the menu:
crockpot, vegan apple crisp:
Honestly, I did not love this, so I am not going to post the recipe. It needs tweaking.
I ended up using it as a little topping on some Greek Yogurt.
Next up was Sir Tempeh. I love tempeh from the restaurants, but I can never nail it at home. I think I nailed it yesterday.
I cubed an 8oz packet of organic tempeh, put in a bowl with the marinade below and let sit for 20 minutes.
Coconut Marinade:
- 1/4c lite coconut milk
- 1/4c tamari
- 1t raw honey
- 1T brown rice vinegar
- 1T shredded coconut
- sprinkling of ginger powder (optional)
- squirt of Siracha (optional- could use red pepper flakes if you want a little heat, but don’t have Siracha on hand)
Kale & Avocado Salad:
And for dessert…. Gluten-Free, Vegan Sorta Sugar Cookies
I followed this recipe except I used two flax “eggs” instead of the Ener-G “eggs” and I used sucant instead of sugar. I also used part of Pamela’s GF pancake mix for some of the GF flour because I ran out of flour. oops. I did not frost these bad boys, instead I rolled them into balls then dipped them in a bowl of sugar crystals. I also baked for 9-11 minutes because they are more dense than the flat cookies the original recipe calls for.
These are pretty good, but they almost taste more like scones than sugar cookies.
And today the kitchen is closed. I have work to catch up on, but it was nice to spend an unexpected day in the kitchen.
Happy Wednesday!
Three Things
I just discovered Hilary’s veggie burgers and they are too good to not give a shout out to. They are GMO free, Dairy free, Gluten Free, Corn Free, Yeast Free and they are simply delish. Nailed it. They are sold throughout the U.S.of A, so check their website or your grocery store to see if you can get your mitts on these fellas.
Please forgive the photo. I wasn’t planning on blogging about these gems, but they are just that good.
The fella in this photo is the adzuki bean burger smothered in ketchup & dijion mustard
Another food I am loving is avocado toast. I don’t why it took me so long to try this duo, but I am so tickled that I did.
Ezekiel toast, 1/2 of an avocado, 2t hemp hearts, a bit of garlic salt & red pepper flakes. So. Dang. Good.
And my final thought for the day, is my love affair with Medicine Mama’s Sweet Bee Magic Bee Balm. I am fairly certain that I have mentioned this product before on my site, but it really deserves another shout out. I swear by this product. I use it to remove make-up, on cuts, it is my lip balm and my go to product for any sort of dry skin issue. It is also my secret weapon in getting my skin to look extra glow-y. After I have put on my tinted SPF and my under eye concealer I dab the balm around my orbital bone (the circular area around your eyes).
Exhibit A
Exibit B
good lord that is a photo.
This balm is safe for those battling blemishes as the olive oil in it matches your skin’s on sebum (oil) and the propolis and honey are anti-microbial. However, I wouldn’t slather your skin in this balm if you are not exfoliating appropriately and you are acne prone- this product could be too much oil if the right about of exfoliation is not occurring. This wonder balm can be purchased from their site and some Whole Foods carry it- it is generally near the bandaids.
It looks like this, but I think their packaging has changed a wee bit.
While we are on the topic of acne, if you are battling it, please do not hesitate to contact me. I am all too familiar with sir acne, as I wrestled with him a few times in my years, and I know a thing or two about ridding skin of him.
Here is a recent testimonial I got from one of my clients. I am not sharing this with you to toot my horn, but to offer a resource to any body out there struggling with not-so-clear-skin.
I cannot begin to describe how wonderful Kelli is at Skinspot. My acne was pretty bad when I first visited Kelli, but from my very first facial, I was able to see obvious results from each visit. I can’t reiterate enough, how methodical and progressive each visit is. Kelli is knowledgeable, honest, and gives great practical advice. Above that, though, she is so kind, personable, and understanding about having skin insecurities.
I used to wake up each morning and look in the mirror, desperately searching for any improvement in my acne. Those days seem far away now, as I don’t have to wear make-up constantly and deal with the pain and embarrassment that comes with acne. I was the person who tried every type of facial and every face wash known to mankind, but to no avail. I was never rid of my acne until I saw Kelli, and so to anyone who is looking to clear up their skin or who just wants to know how to take care of themselves, I highly recommend Kelli at Skinspot. She’s a fantastic esthetician , but also such a great gal in general. – Maia R.
If you do not live in my neck of the woods, fear not, we can go through a strategy session to determine the best course of action to get you to clear skin. Honestly, home care is where the results are at, so if you are using the right products for your skin condition & type you will reach your clear skin goal.
To learn more about what I do go to skinspot’s website.
And with that, I am out. Happy Weekend!
WIAW & Tone It UP
It is that time again….
Another What I ate Wednesday is upon us. This time it really is what I ate/ will be eating on this very fine Wednesday.
Breakfast:
Perfect food bar & coffee w/ whole milk
Side note: I tried to break myself of both the bars and coffee, but neither were successful. Obviously.
Pre Workout Snack:
1 Coco-Roon & handful of kale chips
Both of these were an impulse purchase that were way too expensive, but I was starving and no where near home. I am a victim.
Side note: love the kale chips, not so impressed with the Coco-Roons. Deep thoughts.
Post Workout eats:
Cold Buster Green Smoothie (recipe below) & the cleanest cottage I can get my mitts on. What does that mean exactly, well they get their goods from grass-fed moos (this equals more omega 3′s and less saturated fat), they make their delights in small batches, so all the goods get a good amount of TLC, they use celtic sea salt instead of the other stuff and it is organic. Woot!
In this medley= 1/2c cottage cheese, 2T homemade applesauce (color me Martha), a few drops of stevia, and a dash of pumpkin pie spice. Perfect for refueling after a rather arnold-esque lifting sesh.
After consuming the above creation, I was craving OJ and we had actually had some, so I bring you my latest obsession, THE COLD BUSTING SMOOTHIE. Honestly, no idea if it will bust a cold, but it made me feel dynamite.
The Goods:
- 1c organic, fresh pressed OJ
- 1/3 frozen small banana
- 2-3c spinach
- 2t Douglas Laboratories Detox Powder (totally optional)
- 3-4 ice cubes
- dash of sea salt & cinnamon
How To:
put all of the above goods in a blender, push start.
Onward….
later today I packed some goods to eat at work:
1 hard boiled egg + 1T hummus+ dash of curry & sea salt+a wee bit of honey mustard. Mix them all together and you have a high protein, tasty baby food-esque medley. hmmmm
Also packed some, new to me, Flackers w/ raw almond butter & raw honey
A word about Flackers, they are kinda blah, but the ingredient dec is so superb and they make a tremendous nut butter vehicle, so I would say I am a fan. On another note, please excuse the crusty pics. My camera is having a moment.
I am thinkin’ dinner is going to be a repeat of last night’s delight:
Shredded kale, with roasted root veggies, a drizzle of homemade OJ & EVOO salad dressing then topped with Dr. Praeger’s California Veggie burger & bbq sauce.
A word about Dr. P and his veggie burgers: they taste amazing, but the ingredient dec needs some work. Why does everybody insist on using canola oil. Why?!!
For Dessert: I imagine I will be hitting up my not-so-secret stash of Trader Joe’s dark chocolate covered cherries. If past behavior is any indicator for future behavior this will most definitely be the case.
Now a word about Tone It Up.
If you do not know what tone it up is, you should go here. The ladies that are leading this crusade seem really sweet and dedicated to getting young women to feel their best in their bods and they definitely lead by example. I recently purchased their Beach Babe DVD and I really like it. The workouts integrate yoga, strength training and cardio and they can be done in the comfort of your humble abode. Yesterday, I got on Lance for a solid 35 minutes and did their bikini sculpt workout. I feel like I got a really good stretch and workout in. I also didn’t hate every second of it and I think it really can work with any fitness level. Keep in mind, I am not a fitness expert, so take my words with caution.
And with all of that life altering information, I am out.
Happy Wednesday and if you want to oogle at more eats or participate in WIAW, go here.
Tuna Quinoa Black Bean Casserole
On Wednesday night we were both sick of eating the veggie chili I made on Monday, so I started sleuthing the web for recipes that included ingredients we had on hand. We are really giving this whole spending less on groceries the old college try. However, I had a major fail yesterday when I spent $13 on two packages on kale chips. While purchasing those gems, I confessed my spending sins to the cashier. The cashier lovingly replied that she understood and that the folks who make these expensive delights are really nice people, so my spending slip doesn’t count. No? Anyway, back to dinner. I really had my heart set on a casserole. I have never made one, but I am from the Mid West, so I am extremely familiar with them. One of my favorite casseroles growing up was the infamous tuna noodle casserole. I found oodles of tuna noodle casserole recipes, but few with any redeeming qualities in the health department. Cream of mushroom soup loves to make an appearance in every recipe. I knew there had to be a way to enjoy my old friend without putting myself and my hubs in cardiac arrest, so I got a wee bit creative and combined Ashley’s Quinoa Broccoli Recipe (Side note: even though Ashley has no idea of my existence we are on a first name basis) with my hankering for the chicken of the sea. The end to result to the marriage of old and new equals Tuna Quinoa Black Bean Casserole. Ta Da…
This is a really good marriage. I have been having a lot of fails in kitchen as of late, but this guy is a winner.
Tuna Quinoa Black Bean Casserole
The Goods:
- 1c uncooked quinoa
- 4 oz tuna (drained)
- 1 can 15oz black beans (drained)
- 4 oz sharp cheddar (I used a block of cheese and shredded my own per Ashley’s suggestion. It is worth it)
- 2 cups veggie or chicken stock (I used Organic Gourmet’s Vegetable Bouillon Cube. Love these)
- 2c torn spinach (loosely packed)
- 2c torn kale (loosely packed)
- 1 large egg
- 3/4 large red onion (chopped)
- 2 garlic gloves (minced)
- 1t butter (I used Kerry Gold. Big fan)
- 1.5t cumin
- 1 red pepper flakes (optional)
- 1/2t fresh ground black pepper
- 1/2t sea salt
- 1-2T water
- 2 pieces of bread (I used Gluten Free and GF bread tends to be smaller, so if using regular bread you may be able to get away with one piece)
- 1/2t garlic salt
- 1/4t ground black pepper
- 2 oz sharp cheddar cheese (shredded)
- Open & drain can of beans & tuna, prep veggies, & shred cheese
- Preheat your oven to 400* F.
- Prepare Quinoa according to package directions
- While the quinoa is cooking, put butter in large sauté pan. After pan is warm add onion and garlic. Sauté until onion is translucent (about 3-5 min)
- Add spices, greens and 1T-2T of water to steam the greens. Stir until green become wilted (about 1-3 min)
- In a large bowl or if the pan you cooked the quinoa in is large enough, combine quinoa, sautéed veggies, black beans and tuna
- In a small bowl whisk the egg and mix in the grated cheese, reserving 1/4c of the cheese for the breadcrumb topping.
- Mix the cheese + egg mixture with the quinoa mixture and spread in a 7×10.5 baking dish.
- Bake uncovered for 25-30min, until the top is starting to brown.
- For the breadcrumb topping, If using frozen bread (as most GF breads are) then make sure to lightly toast first.
- Grind bread into crumbs in a food processor then mix with garlic salt, pepper & 1/4 grated cheese in a medium size bowl.
- Set your oven to broil.
- After the 25-30 min, remove casserole and spread the breadcrumb mixture on top.
- Broil for 2-4 minutes (keep your peepers on this as it burns quick).
- Remove, allow to cool and serve.
What I Ate Wednesday
Happy Halloween!!!
Pardon my blog hiatus, I was celebrating my besties upcoming nuptials in Phoenix and work has been a little cray cray. Nonetheless, I did remember to snap the majority of my eats yesterday, so without further adieu, I bring you my latest WIAW:
Go Here For More Info.
Breakfast:
supplements & lemon water
pumpkin parfait.
In this delight:
1/4c Swiss Museli, 2/3c Organic Whole Milk Yogurt, 1T Chia seeds, 2T organic pumpkin Pie filling, & 2T unsweetened almond milk
How To: combine all ingredients the night before consumption and store in fridge.
Next Up:
Coffee & whole Milk
Lunch:
Egg Scramble on Ezekeil Wrap with a few orange pepper slices and hummus.
Post Lunch, I decided to pull this bag out from the back of the cupboard
big mistake. I kept going back for just a few more bites…
A few hours later, my appetite came back, so I munched on a few veggies w/ hummus while warming up last night’s veggie chili for dinner
Dinner:
Veggie Chili. I almost followed this recipe to a tee. Except I used butternut squash instead of sweet potatoes and used 1t of chipotle powder instead of 1T. I put this batch on a bed of spinach and topped with avocado, Siracha & nutritional yeast.
Honestly, the best part of this meal was sir cornbread
I used Bob’s Red Mil’s GF cornbread mix. Super easy & pretty darn tasty.
Dessert:
A medley of chocolate
1T white chic chips, 1T dark chic chips & 1T of Trader Joe’s dark chocolate covered ginger= yumsicles.
If you want to partake in this eating soiree or just get your fill of food porn, stop by Jen’s blog Peas and Crayons for more WIAW madness.
Have a safe and happy Halloween!
I will leave you with a pug mug:
What I ate Wednesday
It is time for another WIAW! If you want more information in partaking in this eating soiree, click on the picture below.
I remembered to snap my eats yesterday. I also realized that my eats are rather redundant. If you are bored to tears, my apologies.
Supplements & lemon water concoction.
lemon water concoction= fresh squeezed lemon, warm water, dash of cinnamon & cayenne pepper. It gets you feelin’ all warm and fuzzy inside.
Breakfast:
Perfect Foods Bar & Coffee w/ whole milk. I have tried to break myself of these bars, but it is a worthless endeavor. We are meant to be together.
Post Workout Snack:
Peanut Butter Protein Cookie. I made a batch of these on Sunday. I rarely make things twice and I have made these at least 4 times. That is big time. They are so good!
Lunch:
My favorite green smoothie to date.
some of the star components in this fella
Actual recipe =
- 1c coco water
- 1container of vanilla siggi’s yogurt
- 1T vanilla vegilite
- 1/3 of a frozen medium banana
- 2-3c spinach
- 2t maca
- 2t ultra tox
- dash of sea salt & cinnamon
- 4-7 ice cubes
Afternoon Snack:
avocado & egg salad with a few pieces of roasted delicate squash
followed by a sugar free, chocolate mint mocha
In this gem:
Actual recipe=
- 1c unsweetened almond milk
- a few drops of liquid stevia
- 1T raw cacao (unsweetened cocoa works too)
- 1/2t peppermint oil
And with that, I am off. Happy Wednesday!
Paleo Pad Thai, Gluten Free Brownies and Coconut Whipped Cream…. Oh My
Last night I went a little hog wild in the kitchen. I was planning on making the Paleo Pad Thai from the book Well Fed (I got the recipe off of Carrot-n-Cake here). I thought this would be an easy, peasy recipe. It was a wee bit more labor intensive than I thought. However, it is really good and it made a ton of left overs. I basically followed Tina’s post on the recipe, but I doubled the recipe and added about 2 more cups of spaghetti squash. I also used broccolini instead of pea pods. The sunshine sauce in this recipe is kinda amazing. Deep thoughts…
I threw a little of it over mixed greens for din-din. So good!
After dinner, I got a wild hair up my fanny and decided I needed to make a brownie recipe that I pulled out of Oxygen magazine months ago
Some of the goods used in the operation:
I basically followed their recipe, except I used Xyla instead of Stevia, cacao powder instead of unsweetened chocolate and coffee grounds instead of expresso powder. This recipe is a keeper and really simple. Side note: this is the first time I have ever baked with Xyla and I really like it. Xyla is xylitol -According to iherb it is a low glycemic sugar that is processed from natural xylan-rich sources. Xylitol is metabolized independently of insulin and is safe for diabetics and anyone seeking a healthier lifestyle. {source} Basically it is a sugar substitute that is not full of carcinogens and it doesn’t leave the funky after taste that stevia can leave. Big fan. To learn more about the benefits of this darling, go here.
Here is the recipe I used, which is heavily adapted from Oxygen Magazine’s Sugar Free, Gluten-Free Brownie Recipe
The Goods:
- 12 T of raw cacao or 60z unsweetened chocolate
- 3/4c butter ( they called for unsalted butter, but I didn’t have any, so I just went with regular)
- 3/4c Xyla or powdered Stevia or if you want to go the sugar route- 1.5c sugar
- 3 large eggs
- 1t vanilla extract
- 1/4c + 2T gluten-free all purpose flour (I used Bob’s Red Mill)
- 1/2t salt
- 3t of ground up coffee or 3t of instant expresso powder
- Pre Heat oven to 325
- grease 8inch square baking pan.
- In a small saucepan dissolve the chocolate with the butter over low heat- whisk until both are completely melted
- Remove from heat and stir in Xyla (or whatever sugar you are using)
- Transfer to medium bowl and beat in the eggs one at a time with an electric mixer then add the vanilla
- Mix in the Flour, salt and expresso powder
- Flod batter into prepared pan and spread evenly
- Bake for 21-24 minutes- brownies may still appear moist on the surface
- allow to cool
On a different note, did anybody see Parenthood last night? Love. That. Show.
I am out… Happy Wednesday!
