Black Bean & Avocado Brownies

Ingredients:
1 can black beans, rinsed and drained
1/2 cup unsweetened cocoa powder
3 eggs
1/4 cup coconut oil, melted
2/3 cup coconut sugar or
substitute with brown sugar
1/4 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
1 medium avocado
Dark chocolate chips, enough to
cover top of batter when in pan,
about 1/2 cup-3/4 cup

Directions:
Preheat oven to 350 degrees F. Mix all ingredients in a food processor (except the chocolate chips) until smooth.
Grease an 8×8 inch baking pan with nonstick spray or oil and scoop brownie batter into pan. You can mix in some chocolate chips in at this point too. Sprinkle enough chocolate chips to cover the top of batter.
Cook for 38-40 minutes or until you poke the brownies with a toothpick and it comes out clean.
Let sit for 20 minutes before you cut. Store in fridge and enjoy!

Notes:
Flourless + Gluten Free
Drizzle with peanut butter if desired

Festive Fruit Kabobs

Ingredients:
A variety of seasonal fruit:
kiwi, star fruit, persimmon, oranges, pears, apples, pineapple
Mini skewers
1 cup low fat plain yogurt
2-3 Tbsp. honey
1/2 tsp. vanilla
Pinch cinnamon

Directions:
1. Cut the fruit into equal sized pieces and thread onto skewers.
2. Whisk together the yogurt, honey, vanilla and cinnamon.
3. Serve skewers with the yogurt sauce.

Notes:
Nutrition facts vary depending on type of fruit and yogurt used.

Pumpkin Pie Parfaits

Ingredients:
10 oz. pumpkin yogurt
1 cup 100% Pumpkin Pie Puree
1 Tbsp. honey
1 cup heavy cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
15 Ginger Snap Cookies
garnish: sprinkle of cinnamon and white chocolate shreds

Directions:
In a small bowl, whisk together the pumpkin, yogurt and honey. In a food processor, pulse the cookies until well blended and turn into a crumb.
In a stand mixer, add the heavy cream. Using the whip attachment, beat the cream until stiff peaks form. Blend in the sugar and vanilla extract. (You will have extra whipped cream)
In a glass of choice for the parfaits, layer the pumpkin mixture first followed by 1 tablespoon ginger snap crumbs and then 2 tablespoons whipped cream. Layer until glass is full or desired amount is added. You can serve with a sprinkle of cinnamon on top and shaved white chocolate. Enjoy immediately—if you try to make this too far in advance, the crumb layer may get soggy!

Chickpea Sunflower Sandwich

Prep Time: 30 minutes

Serves: 3

Ingredients

1 15-ounce can chickpeas, rinsed and drained

1/4 cup roasted unsalted sunflower seeds (if salted, scale back on added salt)

3 Tbsp vegan mayo (sub tahini for a more earthy, nutty flavor)

1/2 tsp dijon or spicy mustard (if using tahini instead of mayo, use 1/4 tsp)

1 Tbsp maple syrup (or sub agave or honey if not vegan)

1/4 cup chopped red onion

2 Tbsp fresh (or 1 Tbsp dried) dill, finely chopped

healthy pinch each salt and pepper (to taste)

4 pieces rustic bread, lightly toasted (gluten-free for GF eaters)

optional: Sliced avocado, onion, tomato, and or lettuce for serving

 

Garlic Herb Sauce (optional)

1/4 cup hummus

juice of 1/2 lemon (~1 Tbsp)

3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)

2 cloves garlic, minced

Water or unsweetened almond milk to thin

 

Instructions

  1. Prepare garlic herb sauce and set aside.
  2. Add chickpeas to a mixing bowl and lightly mash with a fork for texture. Then add sunflower seeds, mayo, mustard, maple syrup, red onion, dill, salt, and pepper and mix with a spoon. Taste and adjust seasonings as needed.
  3. Toast bread (if desired) and prepare any other sandwich toppings you desire (tomato, onion, lettuce).
  4. Scoop a healthy amount of filling onto two of the pieces of bread, add desired toppings and sauce, and top with other two slices of bread.
  5. Sunflower-chickpea mixture will keep covered in the fridge for up to a few days, making it great for quick weekday lunches!

Nutrition Information (without sauce, bread or toppings)

Serving size: 1/3 of recipe Calories: 311 Fat: 16g Saturated fat: 1.7g Carbohydrates: 26g Sugar: 7.3g Sodium: 107mg Fiber: 9g Protein: 11.5g

Peanut Dipping Sauce

Prep Time: 5 mins

Total Time: 5 mins

Yield: 1 ⅔ cup

You can serve this healthy peanut sauce recipe as a dip or drizzle over Asian dishes! You can toss this savory peanut sauce with noodles, too. It’s good every which way! Recipe yields about 1 ⅔ cup sauce.

Ingredients

¾ cup creamy peanut butter

¼ cup rice vinegar

¼ cup water

⅓ cup reduced sodium tamari or reduced-sodium soy sauce

3 tablespoons honey or agave nectar

1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger

1 to 2 medium cloves garlic, pressed or minced, to taste

¼ teaspoon red pepper flakes, plus more for sprinkling

Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes

Instructions

In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to add a bit more water to thin out the mixture (adding water will mellow out the flavor as well).

Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.

If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

Watch how to make this sauce on our Facebook Page!