And another thing.

Tonight as I was using the food processor, it occurred to me that I left out yet another detail from my recipe tips.

(If you don’t know which recipe I’m referring to, just read my last 2 posts. 😉 )

In addition to watching the amount of beans that you use, you may find that you’ll want to reduce the amount of sugar as well.


I read Katie’s comments. Folks mentioned using less sugar than what she suggested.

Over the weekend I used about a cup. I have a huge sweet tooth and it was beyond adequate.

Honestly, if you’re worried about the dish being sweet enough, the chocolate chips more than make up for any lack of sugar.


My Latest Semi-Healthy Treat

I know that recently I wrote about wanting to keep off of sugar. Well…I finally gave in to temptation.

Last night I made this:

If it looks like a giant cookie, that’s pretty much what it is. But it’s vegan.  And made with beans.

Except for not adding salt, I followed this recipe to the letter.

(Note: Chocolate-Covered Katie is the blog I turn to when I feel like lusting after healthy-but-sinful sweets. Her Deep-Dish Cookie Pie did not disappoint.)

I made mine with white kidney beans.  Now…If you’re afraid of baking with beans, please don’t be. Just be sure to have realistic expectations. I’ve made black bean brownies exactly two times. Hence, when I blended the ingredients for this pie, I remembered a saying I came up with during my brownie adventures:

“This’ll taste better in the morning.”

I don’t know what it is. But in my opinion bean-based desserts taste 1000 times better the day after they’re made.

Otherwise, if you try to eat them a few minutes out of the oven, they tend to taste…BlehHealthy.

As I write this, it’s been nearly 24 hours, and there’s only one piece of my dessert left. Maybe it was the chocolate chips that pulled everything together. But I swear on everything I own, it tastes exactly like a large chocolate chip cookie.


Freestyle Food: The Oats’ Accompaniment

Have you ever made something and thought, “Lord, if I’m gonna keep eating this, I’m going to need help”?

That was me with steel cut oats.

I should have known something was amiss when I used water instead of milk. (I never make porridge with water.)

And then to top it all off…I didn’t useg my head and divide the recipe. Like a good little zombie, I followed the instructions on the side of the package to the letter.

This would have worked if I was feeding a family of five. However, it’s kind of bad if you only want one serving for yourself.

On the plus side, my main breakfast dish for the week is DONE.

So, yeah…

After I made my oats, I knew I wanted to sweeten them up. But I didn’t want to add any sugar. Immediately, my mind went to a healthy compromise. I found myself wishing that I’d picked up some date sugar.

And then it occurred to me. We had dates.


2 apples
Cinnamon to taste
Water – Maybe about scant ¼ cup
3 pitted dates
2 tablespoons of dried cranberries*

This is my before photo:

This is my mixture after about 10-15 minutes:


1. The dates dissolved completely.
2. I put in way, WAY too much cinnamon. I kind of eyeballed it. If I had to guess, I figure there was at least 1½-2 teaspoons in there.
3. Forget apple sauce. On its own, my dish tasted like I was biting into apple-tinged cinnamon sauce.

And with the oats?


Nevertheless, the kitchen smelled phenomenal. 😀

If you’re not trying to forgo sweets, have at it. I’m confident that my sauce would be better with brown sugar, but I’m really not trying to go there. For now I’ll say that I think I’ve come up with an excellent healthy option for breakfast.

*More on those later


Freestyle Food: Chocolate Greek Yogurt…Something.

Confession: One of the reasons that I’m suddenly on an exercise kick is that I’ve decided once and for all to eliminate my muffin top. Every now and then for inspiration I look up different images on Pinterest.

This morning I found a photo featuring a comment that mentioned Muffin-Topless. I don’t know if it was her site, or her Tumblr page, but I could’ve sworn that somewhere along the line, I saw a picture of Greek yogurt, stevia, and cocoa powder. (Mind you, from what I’ve seen of her, in hindsight I realize it was probably chocolate protein powder.)

I got excited. I thought to myself,”OMG, is that a THING?!? Because I could totally go for some chocolate yogurt pudding!”

Fact: I used to bake almost every week, but I haven’t in ages. And after I recently won* a box of cookies, I started to eat them, but decided to throw them out.

Anyways. Moments ago I went to the store.

I bought my ingredients.

And I decided to see what I could create.

I used

1/2 cup of plain Greek yogurt
2 heaping tablespoons of raw cacao powder
3 packets of stevia

I mixed these items together in a small bowl.

At this point, my mother was present.

Mom: What is it that you’re making?

Me: I. don’t. know.

I tasted my treat. Then, I furrowed my brow and added 2 tablespoons of agave nectar.


Fact: Healthy alterna-foods almost never taste as good as their sinful counterparts.

According to this web page, Greek yogurt “pudding” really is a thing.

But my gosh. This might just take some getting used to.

Back to the kitchen…

*Last week at a store I spent over a certain amount on groceries. My reward was a box of cookies.