Beanie Baby Brownies

No… I’m not talking about these guys baked in brownies!


But all us, 90s kids, remember Beanies Babies! Oh my goodness, they were, like totally rad.

Anywho, I’m talking about these guys, hidden in a delicious brownie treat.

I know, I know. Black beans in brownies? Hmm, no thank you! But wait! These brownies actually taste rich, chocolatey, and amazing (!). Seriously, you cannot even tell there’s beans in them.

Beans are a good source of protein and fiber, so you can feel good about eating this dessert as a healthy treat.

Be adventurous and try these Beanie Baby Brownies! Yum!

beanie baby brownies


1 can black beans, rinsed

1/2 cup sugar (I used brown sugar)

3 tsp water

1/2 cinnamon

1/2 tsp salt

2 eggs

1/2 tsp vanilla extract


Preheat your oven to 350 degrees F. Lightly grease a 8 x 8 baking pan. Place all ingredients in a blender, Magic Bullet, or food processor and blend until completely mixed. You don’t actually want to find whole beans or bean chunks in your brownies. Pour the batter into the prepared baking pan. Place in the oven for 25-30 minutes, or until slightly firm in the center. Remove from oven and cut into squares, any size you’d like. Technically, this should make at least 8 brownies, but you can cut smaller pieces.

Now, share with all your friends and family! Bask in the goodness!




Spiced Chocolate Protein Spread


It’s the first day of the year and what better way to start it then finding delicious ways to incorporate chocolate into your day? Oh, wait… you have New Year’s Resolutions to eat healthier, exercise more and lose weight, right? Those are the BIG goals of lots of folks and it’s no surprise, considering the state of health in America. While it’s admirable to make healthy choices, if we’re too restrictive with ourselves and eat bland foods, we are only setting ourselves up for failure. What we should try to do is make healthy stuff taste good, which is exactly what this recipe is about.

There’s a little secret ingredient in this spread: chickpeas! I know! I know! Crazy, right? But trust me on this one. Make it, take a whiff and taste it and you’ll find chocolaty goodness that is just as good as any commercially made chocolate spread. And bonus: it’s guilt-free, protein-packed and can find it’s way into any New Year’s Resolution diets.

You won’t regret it!



1 15 ounce can chickpeas

1 tablespoon peanut butter

2 tablespoons oil

1/2 cup Dutch-processed cocoa powder

1/2 cup sugar

1 teaspoon instant coffee powder

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground ginger

4-6 tablespoons water


Put all the ingredients in a blender or food processer, starting with only 4 tablespoons of water and adding more as necessary, scraping the sides of the blender/ processor. Blend until well incorporated and the desired consistency has been reached.

Easy-peasy. Now you can spread this on apple slices, rice cakes, multigrain toasts… the sky is┬áthe limit!

Sweet Banana Cake

IMG_5622Last weekend was my little pups birthday, she’s now 8 years old! Man, how time flies. She’s been with me through my high school years, my college years, through the terrible sad times and wonderfully happy times. I wanted to make a special treat for her that would be easy on her tummy and something that us humans could enjoy as well. I was happy to find a recipe for a banana cake with a minimum amount of ingredients on The Detoxinista blog, this is a recipe adapted from that recipe. It was quick to make, easy and let’s just say the birthday girl enjoyed each bite of her piece thoroughly! Hmm hmm good!


4 bananas, very ripe, mashed

3 eggs, beaten

6 tablespoons peanut butter

dash of cinnamon

dash of salt

1 tsp vanilla

1/8 cup sugar, optional


In a bowl, mix all the ingredients together until well blended. Grease a microwave safe glass baking pan, or you can divide into microwave safe mugs. Zap in the microwave for about 6 minutes for one loaf, about 1.5 minutes if doing individual servings, making sure to keep an eye on it while it cooks. Each microwave is different and the cooking time may vary. Remove from microwave and allow to cook for a minute or two. Now, it’s ready to eat! May you and your doggy friends enjoy this one!

Have your cake and veggies too!

It’s no secret, I’m a self proclaimed carrot hater. There’s just something about them that I don’t like, the only carrots I semi-like are baby carrots but once they hit adulthood… which might be one of the reasons I wear glasses, but oh well. In a effort to perhaps come to tolerate carrots, I started searching recipes using carrots that seemed interesting. I’d already discovered that shredding carrots and “hiding” them in my food was acceptable but I wanted something more interesting to make. When I found a recipe for a carrot cake milkshake I was very intrigued and also a bit worried, carrots in a milkshake? Yes, carrots in a milkshake and guess what? It was pretty darn tasty! Couldn’t really even taste the carrot much! Try it and be pleasantly surprised, it’s sweet and you’ll only feel like you’re having a really indulgent treat. It really is like having your cake and veggies too!


3/4 cup milk

1 ripe frozen banana

sugar, to taste

1 medium steamed carrot, cooled

1/2 tsp cinnamon

1/2 tsp vanilla extract


Put all the ingredients in the blender and blend it until smooth, you can add ice if you want to make this colder or thicker, or you can add more milk to thin it out. Pour in a cool glass ( I used a mason jar) and add some whipped topping, pop a straw in there and you’ve got yourself a yummy drink. And you can say “Look ma! I’m drinking my carrots!” Won’t she be proud!