These delicious morsels are a cross between fudge and a brownie, hence the name Fudgy Brownies. They are so rich and sinful tasting, it’s amazing they are low-fat, contain very little flour, no refined sugar, and BLACK BEANS. That’s right, black beans. A whole can. I know it’s weird, just work with me. And be sure not to tell anybody until AFTER they tell you how awesome the brownies taste. 🙂
Spicy Butternut Squash Soup with Lemon-Maple Brussels Sprouts
Most butternut squash soups are a little sweet for me. Honestly, I’ve got a major sweet tooth but some things, like my soups, I want to be more on the savory side. So, this soup is still sweet of course, but the jalapeño and cooking sherry (or white wine) create some interesting flavors that help offset the sweetness. And, while I don’t generally cook with oil, I added a tiny drizzle of truffle oil before serving – YUM. Since I was a little heavy-handed with the jalapeño (by my definition – remember, I’m a spice wimp), I dumped my Lemon-Maple Brussels Sprouts in the soup to offset the heat. Delicious! In the future I will leave the seeds out of the jalapeño – this time I used half of the seeds and the soup was really spicy.
These muffins are very similar to my Sunshine Muffins, with a few small changes, and the addition of blueberries and poppy seeds – yummy. I have only used fresh blueberries in this recipe but frozen (thawed) would work too. These go VERY quickly in my house.
These muffins are an excellent way to use those overly ripe bananas sitting on your counter. The flavor of banana and sunflower seed butter is a delightful combination. The texture is dense and very similar to banana bread (yum!). In addition to being tasty and satisfying, they are also healthy, void of gluten, dairy, eggs, oil or sugar. What’s left, you ask? Healthy and delicious whole foods, including dates as a sweetener, which are chock full of vitamins, minerals and fiber.
