Wednesday, July 31, 2013

Flourless Avocado Brownies

Growing up in California I was a natural born avocado lover. I eat them plain, on eggs, as guacamole, on tacos or a sandwich. The old saying that opposites attract could not have been more true for my love of avocados because my husband hates them. I came across this recipe via the DIY Natural Facebook page and as soon as I saw it I went to my kitchen to make sure I had all of the ingredients.
Dinner was in the oven and I set out all of my ingredients for the brownies. My husband walks into the kitchen as I am mashing the avocado and makes a funny face at the bowl of green mush and then says," I see sugar, you must be making dessert!" I chuckled inside and said yes. He had no idea the bowl of green mush was about to be his dessert.
After we finished dinner he asked about the brownies that were cooling. My husband is serious about dessert. To be on the safe side I told him they were a little different and to eat them with an open mind. I had no idea how avocado tasting they were going to be. His comment was, "these are not some lame Paleo experiment are they?" I know that sounds horrible but we have had a handful of epic fails in the Paleo department. However we have had more positive Paleo experiences that negative. Long story short, we both loved the brownies and you could not taste the slightest hint of avocado. They were warm, moist, fudgy and everything a chocolate brownie should be. Now I just need a recipe to disguise broccoli which I happen to love and he happens to hate.

 Here is a picture of one of the epic fails, but I choose not to share those recipes:) They were suppose to be coconut/almond flour cookies and they completely went flat and were hard as a rock. That cookie sheet was super fun to clean......not!
1 avocado 
1/4 cup melted butter (I always bake with salted butter)
1/4 cup creamy nut butter (I used peanut)
1 egg
1 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla
3/4 cup cocoa powder
1/3 cup chocolate chips
1/2 cup walnuts (optional)
Preheat your oven to 350 degrees. Spray a 8x11 pan with all natural cooking spray
Mash your avocado until it is a cream consistency
Add your nut butter, melted butter, egg, sugar, brown sugar, vanilla. Stir.
Add your cocoa powder and chocolate chips. Stir until all ingredients are mixed.
Pour into pan, bake
Cook for 30-35 minutes or until your toothpick comes out clean

I hope you enjoy these as much as we did. We stored them in the refrigerator because I was not sure if the avocado would start to make the brownies taste bad from sitting out even though they were cooked.


Thursday, July 18, 2013

Margherita Pizza-Zucchini Style

Two weeks ago I was so very blessed to receive two bags full of beautiful veggies from a friends garden. She gave me an assortment of peppers, zucchini, eggplant, squash and tomatoes. As soon as I got home I washed everything up and started to brainstorm what I was going to make. The first thing that came to mind was an appetizer I had seen on none other than Pinterest for zucchini pizza bites. I am not a pork or beef eater so I modified the toppings and made my very own margherita pizzas.

I used a half of one zucchini, two tomatoes, fresh basil from my garden, pasta sauce of your choice and mozzarella cheese. You can add or remove any toppings to make it suit your taste buds.

Slice the zucchini about 1/4-1/2 thick depending on how think you like your veggies. Add 1-2 tablespoons of pasta sauce and top with 1 tablespoon of cheese per slice.

Add fresh basil and tomatoes followed by a tiny bit more cheese :)

Bake at 350 degrees F for about 15-20 minutes

These were a delicious low calorie treat that took my mind off of the Mellow Mushroom pizza that I had been craving all week. Great as a meal, mid day snack or a party appetizer if served fresh.

Leave a comment if you have any questions. Happy Eating!