Sprint 2 the Table

Appetites and Adventures

Tofu Noodle Stir Fry with Spicy Peanut Sauce

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The leftover gods smiled upon me.

I still had Moroccan Carrot Salad leftover and I was anxious to use more of the delicious peanut flour I ordered.  Then I spotted a red jalapeño about to go bad in the fridge.  In the same drawer was the end of a red onion.  Right next to the shiitake mushrooms I forgot I purchased.  This could only lead to a peanut sauce stir-fry.

Side note: Did you know that once jalapeños turn red they become more sweet and less spicy?  It still had a kick, but I could eat a raw piece without needing to chug a glass of milk.

This was one of the best quickie meals I’ve done in a while.  I love the way peanuts pair with spicy ingredients, and the way a creamy sauce coats noodles.  The crunch of the raw carrots and almonds made the texture, and the earthiness of the mushrooms was perfect with the nutty, amino-laced sauce.

I wrote the recipe below without detailing the Moroccan part of the carrots (that recipe can be found by clicking here).  You can easily make this without the spices I used there – the peanut sauce is plenty flavorful!

There are also substitution suggestions for the hard(er)-to-find tofu noodles (my Publix carries them), peanut flour (order online), and liquid aminos (Whole Foods carries it in a nifty spray bottle).

It’s a stir fry… a great opportunity to get creative!  This would be great with snow peas, sesame seeds, and/or red pepper.

Leftover leftovers make for a tasty next-day lunch at work! 🙂

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Tofu Noodle Stir Fry with Spicy Peanut Sauce

  • 1 package Shirataki tofu noodles (can use regular pasta)
  • 1/2 C shredded carrots
  • 5 shiitake mushrooms
  • 1/4 C red onion
  • 1 jalapeño
  • S+P, to taste
  • Garnish with fresh cilantro and sliced almonds (optional)

For the Sauce

  • 2 T peanut flour (can use peanut butter)
  • 2 T unsweetened almond milk
  • 1 tsp garlic sriracha
  • 1/2 tsp liquid aminos (or soy sauce)

Prepare tofu noodles according to package instructions.

Meanwhile, sauté mushrooms, onion, and jalapeño in a pan with a bit of oil over med-high heat until tender (about 7-8 mins).  Add noodles and carrots, stirring briefly to mix (~1 min).

In a small bowl, mix together all ingredients for peanut sauce, adjusting aminos or soy sauce as needed.

Add sauce to the pan and and toss together briefly.  Add salt and pepper as needed, plate, and garnish with fresh cilantro.

Enjoy!

Serves 2.

***

I’ve been really bad about using up leftovers in the past – this creation has inspired me to try harder!  

Do you re-purpose leftovers?

What has been you biggest leftover success?

Coconut Milk Greek Yogurt + WIAW

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Jen’s WIAW is becoming my favorite weekly feature.

 

 

I get SO many great ideas reading other people’s posts!  Head over Peas & Crayons to check them out.

 

Breakfast

I was fortunate enough to receive samples of the new So Delicious Greek-style yogurt.  The flavors include blueberry, raspberry, chocolate, and plain.  Made with coconut milk, the Greek-sytle yogurt is VEGAN.

 

The nutritional information overall is good.  The fiber contect is awesome – 8g!  For those who prefer flavored yogurt, it only has 11g of sugar.  That’s a lot for my taste, but it is pretty low compared to others on the market.  It also have a ton of Calcium, Vitamin D, Vitamin B12, and Magnesium.

Admittedly, I was a bit disappointed with protein.  One of the reasons I love Greek yogurt so much is the high protein content.  This coconut version only contains 2g.

 

I tried the blueberry version first.  While I did like it… it was very different than Greek yogurt.  The texture wasn’t as creamy and it didn’t have the tartness.

Recognizing that this may be a plus for some of you (especially if you don’t like/have never had Greek yogurt), I like the “real” thing better.

 

Had I tried it expecting a traditional yogurt, I would have been happier.  I think it’s better than “regular” yogurt!  (Disclaimer: I don’t like regular yogurt.)

 

I gave it some more “oomph” with my new love: Peanut Flour.  Why didn’t you guys beat me over the head to order this sooner?!  It’s life-changing!!!

 

It’s incredible.  Just add a little liquid and salt and you have a protein and fiber-rich peanut butter substance with less fat.  Did I mention it’s also gluten-free?!  I cannot wait to make pancakes and cookies with this.

I’m not sharing – order your own here: Protein Peanut Flour (woo hoo for this hometown Georgia company!)

From a galaxy far, far away...

 

PBJ Vegan Yogurt Deliciousness

  • 2 T Peanut flour
  • 2 T So Delicious unsweetened vanilla coconut milk
  • Pinch of salt
  • 1 container So Delicious Blueberry Greek-style yogurt

 

In small bowl, mix together first 3 ingredients to form a peanut butter-like substance.  Swirl in yogurt.  Inhale bowl of deliciousness.

 

 

Lunch

Moroccan Carrot Salad is even better a day or 2 later!  I made some extra so I could eat it through0ut the week and I thoroughly enjoyed it in a wrap today.  I used a Rudi’s spelt tortilla and stuffed it with hummus, carrot salad, cucumber, celery, spinach, and green pepper.

With lots of water throughout the day in my Georgia Tech glass.  (16 days until the beginning of the GT football season!!!)

Insert 4 mile, music-less run here.  Silly Shuffle was out of juice. 🙁

Do you see that sweat?!  It was so flipping hot.  No music.  630pm.  I think I ran fast just to get ‘er done.

I fantasized thought about dinner the WHOLE way.

Dinner

More carrots!  This time with Shirataki tofu noodles and peanut sauce (yes, more peanut flour!).

Tomorrow you get more details on this!  This post is getting loooong… it was a fantastic throw-together-meal.  You should check back.  Everybody’s doing it.

Snacks

I cannot believe I FORGOT to take a pic of my snack today.

 

Pinkberry yogurt.  Sheer deliciousness.  I got the watermelon (only in stores until August 19th!) with mango and toasted almonds on top.

I also sampled the Salted Caramel.  It was good, but I prefer yogurts in fruity flavors.  “Dessert” flavors (like chocolate and caramel) are reserved for ice cream treats.  Clearly I don’t mind a fruity tart!  (That’s what she said.)

 

My nighttime snack doubled as dessert – a chocolate-peanut butter protein shake.  With spinach, of course.

Almost forgot the pic.  Lucky me – I was chatting with the famous Jen while drinking it and remembered just in time.

In my shake:

  • 1 scoop chocolate casein protein powder
  • 1/2 C spinach (I ran out!)
  • 1/2 C unsweetened vanilla almond milk
  • 1 T crunchy peanut butter
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • Pinch of guar gum (helps to make the texture more shake-like)
  • Ice + Water, to taste

***

I have dinner plans tonight and it’s making the day dragggggg.

Do you have dessert preferences in terms of what you like fruity vs. chocolate-y?

What is the best thing you’ve eaten so far this week?

 

Apple-Fennel Salad + WIAW

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Cheers to another WIAW!

This one is more of a “what I ate in preparation for and while on the road this week.”  One day life will slow down… right?!

Who am I kidding – I totally thrive on running around with my hair on fire.

Anywho… it’s a quickie because 7am meeting are a bad idea for night owls.  That does NOT mean that you should discount my Apple-Fennel Salad.  I actually surprised myself with this one.

Breakfast

Like warm… err… cool apple pie

Post-Run Apple Pie Smoothie

  •  1/4 Gala apple
  • 1 C spinach
  • 1 C unsweetened vanilla almond milk
  • 1 scoop vanilla whey protein powder
  • 1 tsp Maca powder
  • 10 drops vanilla NuNaurals Stevia
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Sprinkle guar gum
  • Ice + Water, to taste

Lunch 

An exercise in using what’s left in my fridge before jumping on a plane turned out pretty damn good!  Loved the licorice crunch of the fennel with the sweet apple and the punch from the chili pepper.  (Scroll to bottom for the recipe.)

Insert power walk through the Atlanta airport.

We have a lot of African sculptures in the ATL airport. I don’t know why…

Snacks

Biscoff Cookie Dough Ball

Not pictured: Think Thin bar, peanuts, and a kombucha.

Insert arrival in Charlotte and pleasantly brief wait in taxi line.

The gym was nice in my hotel – they provide foam rollers (I won’t think about how many sweaty, hairy legs rolled on that thing before me) and post workouts on the walls to inspire!

Dinner

Dinner out with family in Charlotte.  I didn’t want to take pics and the lighting was terrible… but I did take a pic of the guy rocking a ‘hawk in the kitchen.

Good Food (creative name, right?!) in Charlotte, NC is worth a stop!

Small plates not-to-miss:

  • Sauteed Mushrooms with herb and garlic
  • Steamed Bun with five spice rubbed pork belly, hoisin & pickled vegetables
  • Braised Duck Fettuccini pancetta, peas & sweet onion cream
  • Macademia Nut Pie with banana ice cream

Apple-Fennel Salad

  • 1/2 medium Gala apple, diced
  • 1/2 medium fennel bulb, thinly sliced
  • 1/2 small shallot, minced (~1/2 tsp)
  • 1/4 C celery, thinly sliced
  • 1/4 fresh cayenne pepper, minced (~1/4 tsp)
  • 1 tsp lime juice
  • 1 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar 
  • 1/2 tsp tarragon
  • S+P, to taste

Mix all of the veggies together to combine.

Whisk together the remaining 5 ingredients.  Toss with veggies until just coated.

Enjoy!

Serves 1 main or 2 as sides.

***

 I’m off to Chicago tonight!  Look forward to a thought-provoking guest post by another of my favs tomorrow!

Do you travel for business?

What are some of your favorite “use everything in the fridge” dishes?

Indian-Inspired Tofu Scramble

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Impromptu dinner parties are the best.

My friend Jessica stopped over to share a bottle of wine and dinner.  She’s pretty brave, as I was trying a new recipe.

How I’ve never made a tofu scramble before, I do not know.  What I do know is that I’ll be doing these a lot more in the future!  Much like scrambled eggs, you can throw basically anything into them.

 My first scramble had a decidedly Indian flare (surprise, surprise… it’s a little bit of an obsession).  

Garam masala with sautéed onion, fennel, and garlic were my starting points and I amped it fom there.

Red pepper flakes, turmeric, cumin, paprika… I’m hoping I remember it all!  Despite all of the spices, for once I didn’t add so much that Jessica’s mouth caught fire.

It turned out really well!  I loved the Indian flavors and the texture of the scrambled tofu against the crunch of the fennel.

She was an awesome guest and brought over some Whole Foods mango-pineapple salsa (if you haven’t had it, I highly recommend!), as well as dessert!

Red cherries and American Grafrutti Coconut-Chocolate balls!

Side note: American Gra-frutti is a great local gluten-free bakery with items that can be found at Whole Foods.  Try out their pimento cheese too – and my mini-review here!

The wine we shared was a 2008 Bodegas Ateca Garnacha “Atteca“ from Calatayud, Spain.

It was a great bottle, especially after it had a few minutes to open up.  Very drinkable, even with the spicier food.  The long finish was especially pleasing and I loved how the rich, berry flavor stood out when paired with the cherries for dessert.

Indian-Inspired Tofu Scramble

  • 1/2 T EVOO
  • 1/2 red onion, thinly sliced
  • 1/2 medium fennel bulb, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp coriander
  • 1 (14 oz) package extra firm tofu
  • 1/4 C cilantro
  • S+P, to taste
Add olive oil to large skillet over med-high heat.  Stir in the spices, then quickly add onions and fennel.  Saute until onions soften (3-4 mins).  Stir in garlic, cooking until just before then brown (~1-2 mins).
Add crumbled tofu, stirring to combine.  Cook until warmed through (~5-6 mins).  Taste and adjust seasonings as necessary.  Remove from the heat and stir in cilantro.

Plate and enjoy!

Makes: 2 mains or 4 sides.

***

What’s your favorite scramble?

Have you ever scrambled tofu?

Eggplant Shirataki + WIAW

By

In honor of my crazy work week(s)…

I’m copying the growing wordless WIAW* trend.  Does good food really need words?  I think not.

*As usual (except for last week), Wednesday = Tuesday eats.

But first, a run.  I don’t know why I stopped posting these breakdowns… I like to look back at them.  Nevermind the fact that you have to suffer through them. 😉

Stats:

  • Distance – 4 miles
  • Time – 32:37 mins
  • Pace – 8:09 mins

___________________________________________________________________________________

Breakfast

I did say it is almost worldess WIAW, right?

The delicious Chocolate Breakfast Pudding.  So.  Good.

Lunch

Salad topped with carrots, celery, Purple Haze goat cheese, a Lightlife Chick’n Cutlet.  A bit chewy, but it wasn’t bad!

Snack

Cottage cheese tastes really, really good with peanut butter.  Someone call Intervention.

Not pictured: celery and hummus, Think Thin bar, and random handfuls of cereal.

Dinner

Big.  Win.

Mom recently told me about Shirataki Noodles – apparently it is just tofu pressed into noodles.  It’s gluten-free, vegan, low-cal, and – most importantly – a QUICK-FIX.

The only downside is the smell when you first remove them from the package, but that does go away once you rinse them (thoroughly) and pop them in the microwave for a minute.

To go with my noodles, I roasted some eggplant, red onion, and garlic in a quick vinaigrette.  Then tossed it all with an heirloom tomato (because I didn’t get enough at the tomato festival) and more Purple Haze goat cheese.

Perfect light dinner for a summer day!!!

…followed by a little something I like to call…

Dessert

____________________________________________________________________________________

Roasted Eggplant with Tofu Noodles

  • 1 medium eggplant, sliced
  • 1/2 red onion, sliced
  • 5 cloves garlic
  • 1T EVOO
  • 1T marsala wine
  • 1/2 tsp white wine vinegar
  • 1 tsp herbes de provence
  • 1 tsp red pepper flakes (reduce to 1/2 if you are sensitive to spicy foods)
  • 1 package Shirataki noodles (or 2 servings of pasta)
  • S+P, to taste
  • Optional toppings: fresh tomato, cheese (I used goat)

Preheat oven to 425.  

Cut eggplants into 1/2 inch slices.  Generously salt the slices, allowing them to sit for 15-20 mins.  Wiping away the beads of water that form (this process removes excess moisture – which makes ggplant “slimey” – and bitterness).

Meanwhile, whisk together the oil, marsala, vineger, herbs, and pepper flakes.

Cut the eggplant slices into 1/2 inch cubes and toss in a large bowl with the garlic, red onion, and vinaigrette.  Spread eggplant onto foil-lined baking sheet and roast for ~3o minutes, tossing once halfway through.

Prepare noodles as instructed on package.

Divide among two plates, adding extra toppings as desired (I loved how the goat cheese melted and clung to mine!).

Makes 2 servings (or 4 sides).

***

I’ve taken to working from Starbucks lately.  They have a the bar where I can stand and a constant supply of caffine… perfection.

Do you find you get more work done from a “third-party” location?

What’s the best thing you’ve eaten today?

My Birthday Banana Bars

By

Today I am 28.

 

Just 2 years away from the dreaded age of 30.  Surprisingly, I don’t really care about turning 30.  In fact, I am looking forward to it.

It seems like a solid age.  One where you’re more established in your career and people take you seriously.   This should be fun to look back at in 2 years… 🙂

 

But I digress (progress?).  Today I am only 28.

 

I was going to pontificate on 28 things I’ve learned or do some equally inspiring; however, I was up most the night working.  

Kidding, kidding... I still love my job. Now pass the caffeine.

(Lesson learned #1: the “real” world doesn’t care that it’s your birthday – you still have to get yer shizz done.)

 

Instead, I’ll share with you a special delivery I got last night right when I was about to have a nervous breakdown around 11pm:

Sea salt and olive oil on the side

 

This is my favorite cake.  Sweet, salty, fudgy deliciousness.  Midnight snack worthy, fo’ sho’.

 

Part 2 of the delivery is the book you see in the background – Vino Italiano.  I cannot WAIT to devour this one.

Did I mention I’m going to a wine/food trip to Italy this fall?!  More on that later. 🙂

 

So what if I spent the beginning of my 28th year up all night working?  

 

This year the July 15th is under a Capricorn full moon (insert Twilight Zone music here) and that apparently means abundance, career, and money.  I can get on board with that.

 

Tomorrow my awesome mom throwing me a birthday party at her house.  Think: pool, corn hole, grilling Big Green Egg-style, and mas cerveza y vino and 30+ friends.  There may not be any photo evidence.

_________________________________________________________________________________

 

On top of all that, I invented my new favorite granola bar (which I’m munching on as I write – ‘scuse the crumbs).

 

It’s bananas.  Nutty.  No sugar added.  Crunchy and almost raw.  (Almost = “dehydrated” in the oven at 170 degrees.)

 

Try it out with your favorite nuts and seeds.  I used Brazil nuts, sunflower seeds, and cashews.

 

For a little bit of added sweetness, I used NuNatural Pure Liquid Vanilla Stevia (yes, they sent me samples… no, I wouldn’t lie to you).

I love how the vanilla scent it added went with the banana flavor!  (B-A-N-A-N-A-S!  I was trying realllly hard not to do that – blame Gwen Stephani.)

Vegan and gluten-free, ya’ll.

______________________________________________________________________

 

Banana Nut Bars

  • 1 ripe banana
  • 25 drops NuNaturals Pure Liquid Vanilla Stevia
  • 1 T nut butter (I used PB)
  • 1/2 tsp cinnamon
  • 2T chia seeds
  • 1/4 C sunflower seeds
  • 1/4 C cashews
  • 10 Brazil nuts 

 

Preheat oven to 170 degrees.  

Place first 4 ingredients in blender and blend until smooth.  Add seeds and nuts, pulsing until seeds are beginning to break up and incorporate into the banana paste.  

Spread batter onto parchment-lined baking sheet to desired thickness (mine was about 1/4 inch thick).  

Place in oven for 6-8 hours, flipping 2-3 times after first 3-4 hours.  Turn oven off and allow to continue drying out overnight (~7 hours).  

Break into pieces/bars and enjoy!

***


EXCEPT I will post the winner of the awesome earbud giveaway!  If you’re a runner/walker, you should especially check these out – they won’t wiggle out and the music quality rocks.  

You have until midnight tonight to enter – good luck!!!

What’s your favorite way to celebrate your birthday?

Are you a big party-type of person or an intimate dinner?  Somewhere in between?

 

Coconut Banana Chocolate Chip Cookies

By

How in the world was I exhausted at 10 pm last night?

I’m a night person!  Then I remembered I left the house at 730am to play in a softball tournament and only came home long enough to shower and shovel one of these in my mouth.

My team didn’t win the tournament, but the game we lost was one of the most memorable I’ve had.  We went into overtime and lost… but the adrenaline and the plays made by my team were over the top.

We were down by 5 with 2 outs.  One girl got hit in the nose with the ball, bled a lot, and then came back into the game to bat so we didn’t have to take an out for her spot in the lineup… and she got a great hit!  Sadly, we still lost by 1. 🙁

In keeping with my new weekly recap tradition, here’s was last week looked like:

Workout Recap (7/4-7/9)

  • Monday – Peachtree Road Race – 10K – 51:08 mins
  • Tuesday – Yoga for Runners, stationary bike 30 mins, 84 push-ups
  • Wednesday – Biceps/Back, 5K run, 84 push-ups
  • Thursday – Intervals (2 mile treadmill, 1 mile elliptical), 84 push-ups
  • Friday – Tris/Chest, P90X Ab Ripper X, 84 push-ups
  • Saturday – 5 mile run (in 40 mins!!!)
  • Sunday – Softball tournament, 84 push-ups

NuNaturals was nice enough to send me some goodies to test out.

The package came with recipes, but I’ve had my eye on these Coconut Banana Chocolate Chip Cookies from Gracie @ Girl Meets Life.

It’s not often something so good for you tastes so decadent.

These are gluten-free and vegan.  The added bonus is that they are low-sugar.  If you omitted the chocolate chips, they would be sugar-free – you could do that and thrown in come walnuts for banana bread cookies.

NuNaturals Pure Liquid Vanilla Stevia drops worked like a charm.  My cookies were appropriately sweet and I didn’t notice an aftertaste.

Coconut flour has been a recent addition to my pantry.  I’m loving it.  You have to be careful as it has a different feel than “regular” flour, but it adds a smooth, almost silky texture to baked goods.

Some benefits of coconut flour:

  • Good source of fiber – At 58% insoluble fiber, it has the highest percentage found in any flour
  • Guilt-free baking (nearly… the other ingredients are your business 😉 ) – Insoluble fiber means your body doesn’t digest it (translation: your body can’t derive calories from it); these fibers basically magic eraser their way through you intestines doing what fiber should do to keep your digestive system healthy
  • Gluten-free and hypoallergenic – Many people without a serious gluten allergy and moving towards a low-gluten diet.  Subbing coconut for some of your regular flour is another way to cut down on gluten intake.  For those that do have an allergy, you can use this with rice flour to improve textures.

Be warned that coconut flour is very dry and doesn’t bond well.  Remedy this by adding binders like bananas or eggs to your batter.  This can also be accounted for by using subbing in place of just 1/4 to 1/2 with a “regular flour.”
Keeping that in mind… welcome to cookies so silky and light you won’t be able to stop eating them.  Which is fine, as they are pure doughy deliciousness at only 86 calories a pop.

 

Coconut Banana Chocolate Chip Cookies

  • 3/4 cup coconut flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 medium banana, well-mashed
  • 14 drops NuNaturals Pure Liquid vanilla stevia
  • 1/2 T coconut oil
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract
  • 1 C unsweetened coconut milk (So Delicious-style)
  • 1/3 C dark chocolate chips

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

In a large bowl, combine dry ingredients.  Set aside.  
 
In a medium bowl, whisk together wet ingredients.  Slowly add the wet mixture to the dry, stirring as you go.  Fold in chocolate chips.
 
Scoop out 2 T of dough on lined baking sheet, pressing down lightly.
 
Bake for 25 mins, until cookies begin to brown.  Allow them to cool completely (they are crumbly!).
 
Makes 11 cookies.

Approximate nutritional info: 86 calories, 4.2g fat, 11.1g carbohydrates, 3.8g fiber, 4.9g sugar, 2.1g protein.

***

Important Announcement: it’s my BIRTHDAY WEEK!!!!  Woot!

What is new to your kitchen as of late?

Surprise Blondies

By

Last night’s was another Screen on the Green in the park across from my condo.

One of the reasons I love Atlanta

The showing was 16 Candles.  My group was enthusiastic about re-living the 80s on the lawn with bottles of wine.

This is Kathleen’s enthusiastic face. Really.

Our wine of choice was a Malbec (one of my favorite varieties).  I was gifted a bottle of a 2008 Antigal Uno from Mendoza, Argentina.  It was perfect of the slightly crisp evening.

We enjoyed it with crackers and Cypress Grove Lamb Chopper (a creatively-named sheep’s milk cheese).  It was a great pairing!  I could also see this wine being wonderful with pizza or lamb.

Name: 2008 Antigal Uno

Tasting Notes: Lingering juicy blackberry taste, followed with end notes of chocolate.  As it opened up, a hint of spice in the middle.  Satisfyingly smooth ending.

Price: ~$15

Added bonus: the bottle is really neat

One the friends is gluten-free, so I thought this was the perfect time to try out a special recipe for her!  Sadly, she isn’t eating any carbs right now.  Happily, that meant more for me!

I gave her one in a baggie to take home and freeze for when she’s eating carbs again. 🙂

She should have had a bite… ’cause they were really friggin’ good.

Blondie had a bite.

Leggo my Blondie!

For my friends’ benefit, I referred to these as “Surprise Blondies” due to the secret ingredient.

Katie @ Chocolate-Covered Katie shared these “Genius Blondies” a while ago and I’ve had them bookmarked ever since.

Bloggers were raving about how good they are… but sometimes these “trends” turn out to be all hype.  I’ve tried a few and they weren’t realllly all that good (microwave protein muffins down right suck).

Katie’s Blondies? They live up to the hype.

Blondies have more fun

 Katie’s were originally made in a brownie pan.  I would use mini-muffin tins.  That way they’re easier to serve and you don’t need to cook them very long (the faster I can get to my dessert, the better).  You can fill each hole nearly to the top with dough – they aren’t going to puff up a lot (i.e. they aren’t going to turn into muffins).

I used a square “bar” pan.  This pan rocks, btw.

 I made adjustments to 90% of the ingredient amounts and added a couple items, so I’m re-posting the entire thing for ease.  Know that they originated here with Katie.

Surprise Blondies

  • 1.5 C chickpeas (drained and rinsed with skins removed)
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 C brown sugar
  • 1/2 packet Stevia
  • 2 tsp vanilla extract
  • 1/4 C ground flax
  • 1/4 C peanut butter
  • 1/4 C chocolate chips

Preheat oven to 350 degrees.

In a food processor, blend all ingredients (except chocolate chips) until completely smooth.  Hand mix in chips, and scoop into a greased mini-muffin tins.

Bake 15 mins.  You want them a teensy bit under-done so they remain moist and doughy when cooled.

Note: You don’t HAVE to remove the skins from the chickpeas, but it will make the batter much more smooth.  (Same goes for using them in hummus, FYI.)

***

What’s your favorite way to sneak in veggies?

Mine is now Zucchini Oatmeal.  Or these brownies.  And, of course I’m now a Blondie-believer.

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