3 in 1

3 recipes in 1 post!

Amazing!

Aren't you excited??

Well... you should be!

I am.

Yesterday I whipped up a batch of Ultra Fudgy Brownies from Angela's Oh She Glows blog that she got from Sweet Freedom.

I swtiched up some of the ingredients though. The recipe calls for spelt flour, sucanat sugar, ground chia seeds or flax, and Himalayan sea salt.

Instead of spelt flour, I used 1 1/4 cup of gluten free All Purpose Baking Flour (Bob Red's Mill), brown sugar instead of sucanat, ground flax and just plain ol' salt.

For the complete recipe go HERE.

One word to describe these brownies--- AMAZING!!

I ate one today along with my lunch which was a bowl of Chia Cherry Pudding.

Yup, fat kid status.

Super delish though! I topped it with a tablespoon of equal parts almond butter to almond milk blended together and a drizzle of pure maple syrup.

Chia Cherry Pudding

Ingredients:

• 5-6 cherries, pitted
• 1 tbs. chia seeds
• 1/4-1/3 cup almond milk
• 1 tbs. blended almond butter (or regular)
• 1/2 tsp. pure maple syrup (optional)

Directions:

In a bowl add the cherries and lightly mash them up. Next add the chia seeds and milk, stir to combine. Cover and let sit overnight (if you are making these the night before) in the refrigerator or for 2-3 hours. Remove from fridge, stir the chia and cherry mixture to loosen up, if it's too thick add just about 1 tbs. worth of milk or water. Top with more cherries and the almond butter. Enjoy!

For the blended almond butter:

3/4 cup almond butter

3/4 cup vanilla almond milk (I used unsweetened)

Combine in a blender and blend until smooth. Pour into a container or the empty almond butter jar and store in refrigerator. 

**If you have more than a 3/4 of almond butter just make sure it's equal part ratio of almond milk to almond butter. 

I crumbled my brownie on top of my chia cherry pudding. YUM!

Lunch and dessert all in one! Score!

After enjoying my lunch outside, I walked around my backyard and took a few pictures.

It's FINALLY nice and sunny out! It's starting to finally feel and look like summer.

Tomato plant

Jack coming to see me

My baby booboos!

Today is a good friend of mine birthday, so I am saving the rest of my appetite for sushi dinner tonight! I can't wait to see everyone.

Oh and one last recipe!

Last night for dinner I made roasted balsamic eggplant and asparagus with quinoa. It's super easy to throw together and not to mention seriously good eats.

Roasted Balsamic Eggplant and Asparagus with Quinoa

Serves: 1

Ingredients:

• 1 small-medium eggplant 
• 5 stalks of Asparagus 
• 1/2 cup COOKED quinoa 
• Balsmaic 
• 1-2 tbs. extra virgin olive oil 
• salt and pepper to taste 
• garlic powder to taste 
• Small handful of spinach 

Directions: 
Preheat oven to 450 degrees and line a baking sheet with foil. Set aside. Cut the egg plant into 3-4 slices, and 1/4 those slices and cut up the asparagus. Put into a medium bowl, drizzle with the olive oil, add the salt, pepper and garlic powder to taste, mix to combine. Add the eggplant and asparagus to the baking sheet and bake in the oven for about 15-20 minutes. Heat a medium size pan and add the 1/2 cup quinoa and spinach to heat through. Once heated through remove from stove and place the quinoa and spinach either on a plate or bowl. Once veggies are done cooking, remove from oven and add them to the quinoa and spinach mixture. Drizzle some balsamic over the top and garnish with some parmesan cheese (optional). Enjoy!