Thursday, May 26, 2011

I decided to pull out the dehydrator that hubby used to make his beef jerky in and try my hand and dehydrating fruit.  I have some apples decided to cut up some kiwis that we had laying around.  

Wish me luck!

Wednesday, May 25, 2011

Little Man and I have a playdate to go to tomorrow and I've been wanting to do some baking lately, so I pulled out my copy of The Best of Clean Eating Magazine and decided that today would be the day I make Almond Butter Chocolate Chip Cookies.  Holy Moly.  They are i.n.c.r.e.d.i.b.l.e.  

Almond Butter Chocolate Chip Cookies from The Best of Clean Eating Magazine


  • 1 cup unsalted almond butter, stirred well
  • 3/4 cup Sucanat
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 oz dark chocolate (70% cocoa or greater), broken into small pieces


ONE: Preheat oven to 350°F. In a medium bowl, stir together first 5 ingredients until blended. Stir in chocolate.

TWO: Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

Another photo to tempt you...

Try these!!! I think I like them more than regular Chocolate Chip Cookies.
Sooooooo - After taking the winter off of running, I finally got my butt up off of the sofa and started going again.

Just finished week 1 of Couch to 5K and today was able to do 9 of 9 runs for a total of 9 minutes of running!

I've fallen off of the clean eating wagon for the past couple of days.  Hubby brought home some ice cream and if anything is my weakness, it's ice cream.  Especially Chocolate Peanut Butter flavored ice cream.

Okay - Need to stay on track this week.

Tuesday, May 17, 2011

I did it.  After one lazy-ass winter, I have started to do Couch to 5K again.

It gave me a reality check on how incredibly unfit I am.  I was able to do four of of the nine 1 minute runs.  I have a lot of work to do if I want to do some 5K's or my ultimate goal of a Half Marathon.

Tuesday, May 10, 2011

I've been craving sweets lately.  I'd do anything for an endless supply of Salted Caramel Budino from Mercatto:

but I know deep down inside that it would truly botch all of the hard work I've done in the past 9 months.

So, rather than destroy all of my efforts, I pulled out my Best of Clean Eating Cookbook and decided to try my hand at Black Bean Fudge Cakes.  I love a really good fudge brownie.  These are definitely fudgey.

I didn't follow the directions to a T.  I did it in a 13x9" pan (I just got a new Le Creuset pan this morning) - this resulted in really thin brownies, and I would absolutely make them in a smaller pan next time to ensure optimal fudgeiness. I also opted to not add walnuts.  I prefer a nut-free brownie, I don't love chunks in my food, and wanted to cut down on the fat in the brownies as well.

The finished product with, um, a row missing... I blame the toddler. He loved them!

They had a sort of springy texture... once you get past this, they're really quite delicious.  And I wonder if doing them in a smaller pan would change this at all.

Up close:

Black Bean Fudge Cakes from The Best of Clean Eating Magazine


  • Olive oil cooking spray
  • 1 oz dark organic chocolate (70% cocoa or greater)
  • 1 1/2 cups soft-cooked black beans, rinsed and drained
  • 2 eggs
  • 1 egg white
  • 2 tbsp olive oil
  • 1/4 heaped cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/4 cup unsweetened applesauce
  • 1/2 cup raw organic honey
  • 1/4 to 1/2 cup unsalted walnuts, chopped


ONE: Preheat oven to 350°F. Mist 8 individual ramekins or 1 8-inch square baking dish with cooking spray.

TWO: Melt dark chocolate in a small saucepan over low heat with 1 tbsp water mixed in.

THREE: Combine melted chocolate, beans, eggs, egg white, oil, cocoa powder, baking powder, vanilla, applesauce and honey in a food processor; process until smooth. Stir in walnuts and pour mixture into prepared ramekins or baking dish.

FOUR: Bake in preheated oven until the tops are dry and the edges start to pull away from the sides, about 20 minutes for ramekins and 30 minutes for baking dish.