Beans in my Brownies?

This mornings I made carrot cake oatmeal, I came across this on another blog and had to try it! It was so so so I am going to make it for tomorrow!

Combine in a saucepan:

• 1/2 cup rolled oats
• 1/2 cup skim milk (or other milky substance)
• 1/2 cup water
• 50 grams of shredded carrot (about half of a SMALL carrot – maybe 1/4 a cup?)
• Half a mango, diced (could also use pineapple, as Liz suggested)
• Pinch of salt

Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in

• 1 tsp vanilla extract
• 1 tsp brown sugar (optional)

Toppings:

While oats are cooking:

• Make “icing” by blending 1 oz (about 2 tbsp) of non-fat plain greek yogurt with 1 tsp maple syrup.
• Toast about 1 tbsp chopped pecans in the microwave.

Assembly:

1. Pour oats into bowl.
2. Top with 1 tbsp shredded unsweetened coconut (you could use sweetened, but I’d use a little bit less if so)
3. Sprinkle on pecans.
4. Drizzle icing on top…..

DROOL!

Each bowl was about 450 kcal, 9 grams fiber and 18 grams of protein. You could cut it down a bit by using less pecans, omiting the tsp of brown sugar and halving the mango/pineapple amount.

Serves 1

* I added chicken cooked on the skillet and mixed it into the pot, it tastes sooo good :)

1/3 cup arborio (risotto) rice

1 cup all natural chicken broth

tiny splash of white wine (optional, but I always do this)

5 pitted, chopped kalamata olives

1 portobella mushroom cap, chopped

1 tbsp “real” (when I say real I DO NOT mean Kraft) parmesan cheese

1 clove garlic, minced

1/2 tbsp extra virgin olive oil

1/2 tbsp unsalted butter

about 1/2 cup water, if you need it

1. Mince the garlic and cook in the olive oil in a saucepan until it starts to smell like garlic heaven. Add the rice and mix around until you think every kernel is coated with the oil.

2. Add the chicken stock, mushroom pieces and olives and simmer for about 20 minutes or until it starts to get nice and thick. I don’t really think there’s an absolute need to stir this continuously–just occasionally if you think it’s starting to stick to the bottom.

3. When its all creamy, remove from heat and season with sea salt. Add the butter and cheese and stir to combine.

4. Eat and enjoy every single last bite.

398 calories

Recipe from:   http://eatliverun.com/breakfast-recipes/mushroom-olive-risotto/

I have just recently been adding coffe to my hot chocolate and i love it, you can just add how ever much you want depending on how strong you like it :)

FETTUCCINE ALFREDO 1 lb fettucine 1/2 cup butter 2 cloves garlic, chopped 2 1/2 cups light cream or half and half 1 1/2 cups grated Parmesan cheese 1/2 teaspoon pepper pinch of salt Bring 4 quarts of water to a boil. Add 1 teaspoon salt when water is boiling. Add fettucine. Cook uncovered 10-12 minutes (or according to package directions). Drain; cover and set aside. IN a large skillet, melt butter. Saute chopped garlic over medium heat for 1 minute. Stir in 1 1/2 cups cream or half and half (half and half = half milk/half cream). Cook over medium heat 3-4 minutes, stirring constantly. When hot, stir in fettucine. Add remaining cream or half and half, Parmesan cheese, and salt and pepper. Stir to mix well. After 1-2 minutes, when pasta is hot, serve accompanied by extra cheese for sprinkling, if desired. * You can also add some grilled chiken and sun dried tomatoes to the pasta for even more flavor

Banana Pudding 10 servings Hands on: 25 minutes Total time: 1 hour, 25 minutes or more for cooling Feel free to use the full-fat versions of the sweetened condensed milk, if you prefer. The pudding can also be served in individual 1-cup ramekins. 1/3 cup all-purpose flour Dash of salt 2 1/2 cups 1 percent low-fat milk 1 (14-ounce) can fat-free sweetened condensed milk 2 egg yolks, lightly beaten 2 teaspoons vanilla extract 3 cups sliced ripe bananas (about 5 to 6) 45 reduced-fat vanilla wafers 4 egg whites 1/4 cup granulated sugar Preheat oven to 325 degrees. Combine flour and salt in medium saucepan. Gradually stir in low-fat and condensed milks and yolks, and cook over medium heat, stirring constantly, for 8 minutes or until thickened. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in a 2-quart baking dish. Spoon 1/3 pudding mixture over bananas; top with 15 vanilla wafers. Repeat layers once; top with remaining bananas and pudding. Arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding. Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes) Spread meringue over pudding, sealing to edge of dish. Bake for 25 minutes or until golden. Let cool at least 30 minutes. Per serving: 334 calories (percent of calories from fat, 16), 9 grams protein, 61 grams carbohydrates, 2 grams fiber, 6 grams fat (2 grams saturated), 45 milligrams cholesterol, 186 milligrams sodium.

coffee meringues 5 large egg whites, room temperature 1 teaspoonful vanilla extract 1/4 teaspoonful cream of tartar 1 cup granulated or superfine (recommended) sugar 2 teaspoonfuls powdered instant espresso or instant coffee (if you use instant coffee, adjust to taste, 1/2-1 teaspoonful more) preheat oven to 175˚F. in a large mixing bowl, beat the egg whites and vanilla extract until frothy. add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar. add coffee powder. Continue beating until stiff peaks form and mixture is glossy. pipe out meringues into desired shape, or plop even teaspoonfuls onto a parchment/silicone mat lined baking sheet, leaving about an inch between meringues. bake until dry to the touch; i tend to bake them overnight, but you can bake them for 3 hours, then just leave them in the oven with the door closed (or is it held slightly ajar with a wooden spoon? i think that works in drier climates) for several more hours. transfer to a wire rack to cool completely. store in an airtight container.

ngredients DOUGH 2 cups flour 2 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 3 tablespoons butter 3/4 cup milk FILLING 4 tablespoons butter 1 cup brown sugar 3 teaspoons cinnamon GLAZE 1/2 cup powdered sugar 1/4 cup milk Directions 1.For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture 2.Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan. 3.In a large bowl mix together flour, sugar, baking powder, and salt. 4.Cut in softened butter (sometimes your hands are the best tools). 5.Stir in milk to form a soft dough. 6.Roll out dough on a lightly floured into a rectangle about 1/4 inch thick. 7.Spread the remaining filling on the rolled out dough. 8.Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger). 9.Bake for 20-25 min at 400°F. 10.For glaze, combine powdered sugar and milk in a small bowl and stir until smooth. 11.Once rolls are finished, drizzle on glaze and serve warm.