Bikini Brownies

We get it, it’s summer so no one can really indulge like they do in the winter. However, that doesn’t mean cravings for some soft and scrumptious chocolate brownies don’t arise. This is a low calorie, protein filled, and gluten-free way to make a brownie. It’s quite good paired with some berries and fresh whipped cream as well. Its a nice way to satiate the desire for dessert without packing on the bathing suit nightmare’s love handles. This is a perfect addition to a BBQ menu since it will cater to all types of food restrictions and diets.

  • 1 can of black beans (15.5 oz.)
  • 3 eggs
  • 3 tbsp. vegetable oil
  • 1/4 cup cocoa powder
  • pinch of salt
  • 1 tsp. vanilla extract
  • 1 tsp. instant coffee (really makes things more chocolate-y but feel free to leave out)
  • 3/4 cup white sugar

Combine all ingredients in a food processor or blender until smooth (batter like consistency) Then pour into a non stick pan and bake at 350 degrees for 15 minutes. I baked mine in a muffin pan so that I could portion out 160 calorie size/serving.

brownies

Happy Eating (and swimming), XO.

 

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Crab Mushroom Caps

I can’t even begin to tell you how much fun I am having researching Super bowl snack ideas. I wanted to be different, fancy, yet still healthy. I’d rather waste my caloric intake on beers vs. food for a change. I have a pot luck party to go to so why not show off a little instead of bringing the blasé, typical healthy option of veggies and dip?! This recipe is just as good for you, I mean 5 mushrooms are only 79 calories!!! AND as if you needed more convincing, it takes 10 whole minutes to throw together. How much more fab can these get? Comment below on your thoughts, twists, ideas.
  • 20 large white button or cremini mushrooms with the stems pulled out
  • 3 oz. lump crab meat (I upped it to 4 oz. because I ADORE crab).
  • 1 stick low-fat string cheese (shred through the garlic press)
  • 1/4 cup plain chobani yogurt (I used 0% fat)
  • 2 tbsp. cream cheese (you can use low-fat or fat-free but I refuse to)
  • 2 cloves of fresh minced garlic
  • pinch of black pepper
  • 1 tsp. of tony cacere’s (no salt since the seasoning already has salt).
  • pinch of dried parsley flakes (again I love the freshness a little green adds to a dish).
Mix all ingredients well and pop off the stems to the mushrooms. Fill caps and bake at 375 degrees for 15-20 min or until tops are crisped brown.
Happy Eating, XO.