I know everyone experiences those days where you can’t kick that craving for your
favorite comfort food. And usually, accompanying that comfort food is loads of
saturated fats, oils and refined sugars.
Today, I’m here to share with you my favorite comfort food alternatives that feature a
whole lot more nutrition without sacrificing those familiar, comforting tastes!
Black Bean Brownies
I don’t know about you, but my absolute weakness is a gooey, soft fudgy chocolate
brownie. Well, really, anything soft, fudgy or chocolatey. A few weeks ago, I was on the
prowl for a delicious recipe that granted me my chocolate fix but without the
unnecessary calories. This one was my favorite. They’re incredibly soft, delicious and
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder (10g)
1/2 cup quick oats (40g)
1/4 tsp salt
1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
2 tsp organic cane sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor,
and blend until completely smooth. Pour into a greased 8×8 pan. Sprinkle chocolate
chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least
10 minutes before trying to cut. If they still look a bit under cooked, you can place them
in the fridge overnight and they will magically firm up! Makes 9-12 brownies.
Read more at http://chocolatecoveredkatie.com/2012/09/06/no-flour- black-bean-
This is one of my favorite recipes that I have been using for years. It’s extremely
versatile; you can add anything your heart (or sweet tooth) desires to this one. I love it
because it tastes so similar to ice cream but is so much healthier. For the basic “ice
cream” foundation, omit protein and nut butter and add desired ingredients.
1 frozen banana
1/2 cup milk: regular, soy or almond. (may need to add more or less depending on what you add)
1 scoop chocolate protein powder
1 tablespoon of nut butter
Carefully slice the banana into small wheels or chunks. Place in food processor. Add
milk, protein powder and nut butter. Blend until creamy.
This recipe is great as an alternative to frostings and icings that are notoriously high in
refined sugar, butter or hydrogenated oils. It’s slightly thinner than a typical frosting, but
just as delicious. It goes great on pancakes, cupcakes, brownies (or those days when
you just want to sneak a spoonful out of the container).
1 cup unsweetened cocoa powder
½ cup honey or agave
2 tsp pure vanilla extract
3 tablespoons of skim milk (or any type)
In a medium bowl, add cocoa powder, honey or agave, vanilla and milk. Stir until
smooth. If mixture is too thick for your liking, add in a splash more of milk and stir.