I made zucchini brownies for work and everyone loved them!
Fitness Minutes: (1,590)
6/13/13 10:28 P
Oh and also chocolate zucchini cake. You can add zucchini to pretty much any cake and it just makes it moister. You can add one cup, or go over board like I do and add 2-3... just decrease some of your liquids. I have actually made a chocolate cinnamon zucchini cake that came out soggy because I used about 4 cups. http://bakingbites.com/2011/09/great-ide as-for-baking-with-zucchini/
Fitness Minutes: (1,590)
6/13/13 10:27 P
BROWNIES! Black bean brownies, wait what? Check out Chocolate Covered Katie, she has a healthy vegan food blog. She doesn't have a sweet tooth, so sometimes you may want to taste test and add a little extra splenda.
You can add a can of pure pumpkin to most chocolate or spice cake mixes. Mix and bake as directed. Yummy! You can also add the pumpkin to brownies to make them very yummy as well. Cuts out all of the oil and eggs!
2 cans chick peas (garbanzos, drained) (yesm really: beans!) 1 cup oats 1/4 cup applesauce 3 tablespoons oil, i used coconut 2 tsp vanilla 2 tsp baking powder 1/2 tsp. baking soda 1/2 tsp salt 1 1/2 cups brown sugar (I sued a half cup brown sugar and a half cup stevia) 1 cup choclate chips
1. Whip all but chips in the food processor 2. Stir in chips. 3. Bake in greased pan at 350 for 40-45 minutes -- mine took significantly longer, depends on the beans du jour 4. Let stand 10 minutes before cutting.
we loved, loved this
I can't see a light at the end of the tunnel....yet.
Let your friends help you out on Pinterest! Happy baking!
"There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results."
I like to bake a lot too, I sub some ingredients with egg whites, egg substitute, yogurt, applesauce, lowfat milk, etc. I like skinnytaste.com regular recipes though I have not tried any of the desserts there yet.
Christian, Daughter, Wife, Mom.
I'm ready for a lifestyle change to better health. I have a long way to go but am ready to get there.
Philippians 4:13 "I can do all this through him who gives me strength." (NIV)
5/16/13 7:47 A
This is my favorite recipes for chocolate muffins. They are so moist and flavorful.
Here is a muffin recipe, peanut butter balls, and coconut cupcakes. I haven't tried the cupcakes yet, saving up for when I reach my goal on that one. The muffins I eat everyday after my workout and I drink 1/2 cup non-fat milk with 1/2 scoop protein powder with them. The peanut butter balls are to die for and I roll them in coconut, but be careful to not eat them all. Just use as a treat.
Muffins I made with bananas, nuts, and dates today. I added 1 tsp vanilla and omitted the spices. The pumpkin ones are good too. I add nuts and dates to them too. I use regular sugar since I don't use any sugar substitues and I used about 1/2 cup white on the banana muffins and 1/2 cup mix of white and brown on the pumpkin ones.
"Our lives are not determined by what happens to us but by how we react to what happens, not by what life brings to us, but by the attitude we bring to life. A positive attitude causes a chain reaction of positive thoughts, events, and outcomes. It is a catalyst, a spark that creates extraordinary results. "
Fitness Minutes: (5,830)
2,597 5/5/13 8:00 A
akes 12 servings
Any specific item you are trying to healthify? Maybe you could post some of your faves.
Recipe Ingredients for Low-Fat, Flourless, Chocolate Truffle Cake 3/4 cup chocolate chips, finely chopped 1 large egg white 1/8 tsp cream of tartar 3/4 cup unsweetened cocoa powder 2/3 cup fructose or table sugar (sucrose) 3/4 cup low-fat milk 1 cup egg whites or liquid egg substitute 1 tsp pure vanilla extract Recipe Directions for Low-Fat, Flourless, Chocolate Truffle Cake
Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with vegetable oil spray. Place chopped chocolate chips in a large bowl; set aside. In a small bowl, beat 1 egg white with cream of tartar until stiff peaks form; set aside.
In a medium saucepan, heat cocoa, fructose, and milk until simmering, stirring constantly. Remove from heat and pour over chocolate chips. Whisk in 1 cup egg whites, then fold in beaten egg white.
Pour batter into prepared pan and set in another pan at least 2 inches wider and deeper. Add enough water to bottom pan to come two-thirds up the side of the cake pan. (This is so edges won't burn.) Bake 30 minutes. Chill in refrigerator 8 hours before serving.
"For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life." John 3:16
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