Fat free brownies and chocolate avocado icing

(I promise they taste better than they look with my iphone photography skills)

I know the title of this entry may sound a little crazy, but trust me... it is delicious.

A few days ago I made chocolate cookies using prunes and flaxseed, which allowed me to remove the oil and eggs. The only problem was I went a little overboard adding prunes...my cookies ended up tasting like prunes alone. They were not exactly what I was hoping for, but my mom loved them. These interesting cookies gave my friend, who also has a food blog, and I an idea to make brownies instead. For the brownies we decided to use silken tofu instead of the prunes, but we would keep the flaxseed in the recipe. A few hours later we had created these delicious brownies.

The next day I was at the grocery store buying more ingredients to make another batch. I told the cashier what I was making and he mentioned using avocados to make icing, so I decided to try it. Once again a few hours later, we have the brownies displayed above in this picture. Sorry to ramble, but here is the recipe. If you are on a diet or if you are just curious. Make these brownies and I promise you will not be dissapointed.

Ingredients
Brownies
1/2 tbsp flaxseed
1 1/2 tbsp hot water
1 cup unbleached sugar, or use a sugar substitute like Stevia
3/4 cup unbleached white flour- (if you use self rising flour, do not add baking powder and salt)
1/2 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp xanthum gum
3/4 cup silken tofu (either shelf stable or refrigerated)
1/2 cup of water
1/2 cup maple syrup
1/2 cup + 1 tbsp unsweetened cocoa powder
2.5 teaspoons vanilla extract

Icing
1 avocados
1/3 cup honey
3 tbsp powdered sugar
1/2 tsp vanilla extract
1/4 cup cocoa powder

Recipe
Brownies
       1. Preheat the oven to 375. Grease a 18 cm x 28 cm (or a similar size like 8" x 8") baking dish
       2.Mix the flaxseed and the hot water, set aside. The mixture will thicken slightly so it can be used as our subsitute for oil
       3. Dry mixture: Combine the sugar through xanthum gum in a bowl, mix
       4. Wet mixture: Crumble the tofu, then mix it with the water, maple syrup, cocoa powder, and vanilla extract. Use a blender to mix the ingredients until they are completely smooth.
       5. Combine the wet and dry mixtures  (Be careful not to overmix because it causes the baked goods to become too tough. This is due to excessive gluten production)
       6. Pour the batter into the baking dish and place in the oven. Cook for approximatly 35 minutes in the oven. Continue checking the brownies after 35 minutes. (My oven took 45, but my friends took 40 min.)

While the brownies are cooking, prepare the frosting.
      7. Blend or mash the avocado until completely smooth
      8. Combine all the ingredients with the mashed avocado. Mix well and add powdered sugar, vanilla, cocoa or honey to taste. (I added extra honey and vanilla because I like those flavors so much)
      9. When the brownies are done, pull them out of the oven, wait until they cool. Then frost

Look at my friends blog if you like eating healthy, it's http://agawenectar.wordpress.com/
In the meanwhile, I need to learn how to take better food pictures.

Fresh Summer Salad

One of my absolutely favorite things to keep in the fridge is this vegetable and fruit summer salad. It is the perfect healthy snack because I can eat as much or as little as I want without feeling unhealthy. I like to eat it by itself with different dressings or throw it on top of lettuce for a fresh salad. There are many ways to mix up this salad by changing the types of apples, changing cheeses, adding other veggies like asparagus or even adding beans like chickpeas and black beans. There are many ways to jazz this salad up,  but that’s what makes it so great.

Ingredients

1 cup bowtie pasta
edamame

1 cucumber

1 carrot

1 bell pepper

Tomato

Apple

Avocado

Kalamata olives

Lemon juice

Balsamic vinegar

Extra virgin olive oil

Salt/pepper/salad supreme

Recipe

1.       Cook the edamame and the bowtie pasta according to their package instructions, the amount is completely up to you

2.       Slice the cucumber, carrot

3.       Dice the bell pepper, tomato and apple.

4.       Cut up the avocado and slice each olive in half

5.       Combine all the lingredients through the kalamata olives and sprinkle the lemon juice on top. Add salt, pepper, and salad supreme to taste

6.       Serve with balsamic vinegar and extra virgin olive oil

*don’t forget all the variations you can create for this salad if you eat it several days in a row. This is a great salad to keep in the fridge, but be careful because eventually the cucumbers will become soggy.

Best Ever Vegetarian or Meat Enchiladas

I think these are some of the best enchiladas I have ever have if I do say so myself. They are good because they are full of vegetables hidden in pepper jack cheese, tortillas and enchilada sauce. They taste good with meat as well so I can trick my non veggie loving friends into eating the things I prefer to eat. Seasonal ingredients can be exchanged giving the enchiladas a different taste.

Ingredients

8 tortillas (preferably wheat or whole grain)

Sliced carrots

Zucchini-diced or julienned

Onion (sliced)

Corn

Black Beans

Sliced Bell Pepper

Spinach

2 cups of freshly shredded Pepper Jack Cheese

Enchilada Sauce (you can make it or buy a can from the store)

Meat (if desired)

Meat seasoning, like taco seasoning (if you are using meat)

Salt/pepper/cumin/chipotle powder/hot sauce

Recipe

1.       Preheat the oven to 350 degree F

2.       Mix the carrots, zucchini, onion, corn, black beans, and slice bell pepper in a large bowl.

3.       Add 1 cup of the pepper jack cheese to the mixture

4.       Wilt the spinach using warm water, you can either steam it or microwave it between wetted paper towels

5.       Add the spinach and any of the preferred seasonings to the mixture. I personally like a dash of cumin, pepper and hot sauce. Mix well.

This is what it should look like, although this batch doesn't have cheese in it.

6.       Cook the meat, preferably chicken or ground beef, until done in a frying pan with taco seasoning.

7.       Place each tortilla between wetted paper towels and microwave the set for 25 seconds. The tortillas need to be heated until they are flexible enough to roll up without causing problems because they are too stiff (i.e. cracking).

8.       Spoon a little of the meat and vegetable/cheese mixture into each tortilla. Fold each tortilla over the filling and place seam side down in a pan.  Place each rolled tortilla next to the others until the pan is full.

9.       Top the enchiladas with the enchilada sauce and remaining cheese.

10.   Bake for approximately 15 minutes, until the cheese is melted.

11.   If chosen, garnish with scallions, sour cream or chopped tomatoes and serve

Pesto, Parmesan Panini

This is one of my favorite things to eat as a late night snack or for a quick lunch. I love this sandwich because the pesto and parmesan give it tremendous flavor, and it gives the American grilled cheese a little pizzazz.  It’s easy to make and any novice chef can do it. It taste great by itself or dipped in a tomato soup. One more reason this is a great sandwich is that in contains parmesan cheese. Parmesan cheese has the greatest amount of calcium per serving size of any cheese, so it is very nutrient dense for the quantity.

Ingredients

Pesto

Arugula

Shredded Fresh Parmesan cheese

Artisan Bread (I like rosemary)

Fresh or Sundried tomato (if desired)

Recipe

1.       Liberally smear the pesto on either side of the bread

2.       Add the cheese, arugula, and fresh/sundried tomatoes if you choose to add them (I’m not a big fun of sundried tomatoes, but my mom is so it depends on your preference. I also think this sandwich has enough flavor as it is, I’m not sure it needs the addition of the tomatoes. Fresh tomatoes would make it a little less dry)

3.       Heat the Panini maker to medium heat then add the sandwich. Allow to heat until the crust has lightly browned ridges in it (approximately 3 minutes)

4.       Remove from heat and serve

Broiled Grapefruit

Ingredients

1 grapefruit

2 tablespoon of brown sugar

Ground Cinnamon

2 tablespoon of Butter (if desired)

Recipe

1.       Preheat the oven’s broiler

2.       Cut the grapefruit in half, then run a knife around each slice so they will be easier to remove after cooking

3.       Sprinkle the cinnamon and half the brown sugar over each grapefruit half (add 1 tbsp of butter to each if so desired. Try to spread it a little bit so that all the grapefruit slices gets to share the love of butter)

4.       Place in the oven for approximately 3 to 6 minutes.

5.       Remove and let it cool enough to handle, then enjoy

Root Veggies with Quinoa

Last weekend it snowed in Virginia, so I guess it is basically root vegetable season. Here is a quick, easy recipe that allows you to use these delicious seasonal tastes. 

Ingredients

As many root/winter vegetables as you wish. I used the following, but it is up to you and your taste buds with this recipe.

1 Turnip

1 Parsnip

1 carrot

½ butternut squash

Shallots or a white onion

Potato or sweet potato

Kale

1 cup of quinoa

1 vegetable bouillon cube (1st recipe)
Soy sauce (2nd recipe)

Salt, pepper
Shredded Fresh Parmesan Cheese

1st version of the Recipe (bouillon cube, no soy sauce)

1.       Cook the quinoa according to the package instructions

2.       Slice the parsnip, carrot, and onion/shallot. Cut the turnip, squash, potato into small cubes

3.       Put a little bit of water in a frying pan and bring to a simmer, mix in the bouillon cube (if bouillon cubes are not enough flavor for you then add a seasoning like Emeril’s Essence)

4.       Add the first six ingredients to the water, along with salt and pepper. When these ingredients are soft and almost done, add the kale to the pan. (By this time all the water should be evaporated)

5.       Place the vegetables on top of the quinoa, sprinkle on some Parmesan cheese and serve

*once again this recipe tastes good as leftovers and it is easy to make.

I have a variance on this recipe that I also enjoy. My mom use to make it a lot; it was one of my favorite meals.

2nd version of the Recipe (no bouillon cube but with soy sauce)

1.       Cook the quinoa according to the package instructions

2.       Slice the parsnip, carrot, and onion/shallot. Cut the turnip, squash, potato into small cubes

3.       Steam the first six ingredients (minus the shallots if being used)

4.       When these ingredients are soft, add the kale until it becomes wilted

5.       Place the vegetables on top of the quinoa, sprinkle on the grated cheese, add some fresh grated pepper

6.       Add soy sauce until desired taste and serve

*if you save the leftovers from this recipe, then wait to add the soy sauce. The vegetables will become soggy if they are kept with the sauce already on.

Quinoa Salad with Edamame and Craisins

I like to make things in advance and keep them in the fridge for later snacking or meals. I love cooking but sometimes I’m in a hurry so this allows me to have a delicious homemade meal at any time.

Ingredients

1 cup of quinoa

Dried cranberries or cherries

Slivered almonds

Unsalted edamame

Mint

Shallots

Fresh lemon juice

Extra Virgin Olive oil

Salt/pepper/salad supreme
Shredded Fresh Parmesan Cheese

Recipe

1.       Cook the unsalted edamame and the quinoa according to the package instructions for each

2.       Slice the shallots and trim the mint

3.       Combine first six ingredients (as much as desired of each)

4.       Sprinkle some parmesan cheese, lemon juice, olive oil, salt, pepper and salad supreme (if you have it) onto the mixture and combine

5.       Serve the mixture with salad dressing on a bed of arugula or as a side

6.       Mix it up by adding asparagus, sliced apples, or sliced peppers to the mixture. Switch out the type of dried fruit or change the nuts. There are many variances to this salad, but that is what makes it great!

*make a big batch of the mixture so you can keep it in the fridge.