Recipe post: Baked Bean Brownies

Baked Bean Brownie

One of my joys in life is indulging myself with sweets. This definitely counters with the other side of me, where I try to stay healthy and fit. So in the past few years, I've been researching substitution baking. This is where I attempt to substitute everything possible In a recipe. Most of it are experiments. I get my inspiration from recipes online and I try to make edits to them to make them a little more healthy. I have made banana cakes, protein pancakes, tofu cheesecake etc. Now I'll share some of these bad boys to you. Try if you dare.

When it's near that time of the month, my greatest craving is chocolate. I just want to eat all the chocolate in the world. So I made brownies... But minus most of the carbs

They still look like brownies right?

But surprise surprise, no sugar was added in to this recipe, nor flour. So what's the secret? Beans! These guys make excellent substitutes in dense cakes and cookies! Plus using baked beans adds a hint of sweetness to the brownies. 

Here's how I made it

Ingredients 

1 can of baked beans

1 cup of cacao powder 

1/3 cup of peanut butter

1/3 cut of grated coconut

Half a banana

1 cup of dark chocolate chips

Optional: nuts for texture and taste

1. Preheat oven to 375F 

2. Blend all ingredients minus chocolate chips and nuts in a food processor

3. Stir in half the chocolate chips and nuts

4. Pour in a 8 x 8 baking pan

5. Bake for 15-20 mins. Enjoy!

Quick, simple and easy. Perfect for a post work-out protein filled snack.

Recipe: Avocado Shrimp Salad

Avocado and Scallop Salad (modified version of Jean Carper's recipe)

So I've been trying a few recipes that included a combination of my favorite food and low calories. My secret to staying skinny is eating my favorite food, but keep count of my calorie. It's a tad obsessing, but hey it works. I have this current obsession of reading labels now, and I have this secret feeling that everyone is judging me. 

Ingredients

For 2 servings

16 - 20 Scallops

1 Tomato (diced to cubes)

1/2 Avocado (diced to cubes)

1/2 cup Cilantro

1/2 cup Parsley 

1 Green Onion

1/2 a lemon (juice only)

1 tsp Extra Virgin Olive Oil

salt and pepper to taste

The recipe is super simple. In a small pan, heat up some water. When the water begins to boil, throw your scallops in and let them sit there for roughly 2 minutes. After the 2 minutes, let the water drain out and place them in the fridge. While waiting for the scallops to cool, cut all your other ingredients (cilantro, parsley, avocado and tomato). Next combine the scallops and your diced ingredients. Mix in your lemon juice and olive oil and serve it. Bon appetit! This simple salad yields less than 200 calories, so eat all you can! :)