• Flourless Brownie Cupcakes With Peanut Butter Frosting

    Everyone deserves dessert now and again. But with these brownie cupcakes you’re actually having a treat that is PACKED full of healthy goodness. Rather than using flour, chickpeas are the secret weapon of these yummy cupcakes. And you may think that the frosting is full of sugars, but it only has four ingredients…with one of them being Shakeology! Give these a try…you’ll be surprised at how delicious they are!

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    Flourless Brownie Cupcakes With Peanut Butter Frosting

    Ingredients
    1 (15-oz.) can chickpeas (garbanzo beans), drained, rinsed
    3 large eggs
    ⅓ cup + ¼ cup pure maple syrup, divided use
    ⅓ cup unsweetened cocoa powder
    1 tsp. baking soda
    3 Tbsp. coconut oil, melted
    1 tsp. pure vanilla extract
    ¼ cup all-natural peanut butter
    ¼ cup unsweetened almond milk
    ⅔ cup Vanilla Shakeology

    Preparation
    1. Preheat oven to 350° F.
    2. Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
    3. Place chickpeas, eggs, ⅓ cup maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
    4. Divide batter among 12 prepared muffin cups.
    5. Top each cupcake with about four chocolate chips; push into batter.
    6. Bake for 17 to 20 minutes, or until toothpick inserted in center comes out clean.
    7. Cool completely and enjoy!
    8. To make frosting while cupcakes are baking, whip peanut butter in a medium bowl; beat on medium speed for 1 to 2 minutes, or until creamy.
    9. Add almond milk; beat until well blended.
    10. Add Shakeology; beat until well blended, scraping bowl occasionally.
    11. Slowly add remaining ¼ cup maple syrup while beating on medium speed. (If frosting is too stiff, add 1 to 2 tbsp. additional almond milk.) Set aside.
    12. Once cupcakes are cool, evenly spread with frosting.

    NutritionalData-FlourlessBrownieCupcake

     

    *recipe adapted from TeamBeachbody.com

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  • Sweet Potato Tacos

    I tried these this weekend and LOVED them! So easy, filling and everyone gobbled them up!

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    INGREDIENTS:

    • 1 very large sweet potato (about 1 pound)
    • ½ small red onion, cut into ¼-inch dice (about 1/2 cup)
    • 2 small garlic cloves, minced (about 1 teaspoon)
    • 1 (15-ounce) can pinto or black beans, rinsed and drained (about 1½ cups)
    • ½ cup frozen sweet corn kernels, rinsed
    • ½ teaspoon ground cumin
    • ½ teaspoon groun ancho chile, or to taste
    • Sea salt
    • 12 to 16 corn tortillas
    • 1 ripe Hass avocado, pitted and peeled
    • 2 Roma (plum) tomatoes, cored and cut into ¼-inch dice (about 1 cup)
    • 3 scallions, white and green parts, thinly sliced (about 3/4 cup)
    • ¼ cup finely chopped fresh cilantro
    • 2 tablespoons fresh lime juice (from 1 lime)

    Instructions:
    1. Cut the sweet potato lengthwise into 1/2 to 3/4-inch thick sticks.

    2. Place a steamer basket in a sauté pan, and add 1 to 2 inches of water to the pan. Cover and bring to a simmer. Place the sweet potato wedges in the steamer, cover, and steam until the sweet potato is cooked through but not too soft, 7 to 10 minutes, making sure not to overcook. Remove the sweet potato from the pot and set aside.

    3. In a large skillet, place the onion, garlic, and 2 tablespoons water. Cover and cook over low heat until the onion is translucent, about 10 minutes.

    4. Add the reserved sweet potato, beans, corn, cumin, ancho chile, and salt to taste. Gently fold to coat the sweet potato with the spices. Cook over medium-low heat until heated through, 5 to 7 minutes. Remove from the heat.

    5. Line a plate with a damp large, clean dish towel. Warm the tortillas one at a time for about 20 seconds on each side in a dry skillet set over medium heat. Or, if you have a gas stove, place a tortilla straight over the flame for a few seconds on each side. As you heat the tortillas, stack them on the damp towel and cover the tops of them with the towel to retain moisture.

    6. Place the avocado in a small bowl and use a fork to gently mash it.

    7. To form the taco, spread some avocado on half of each tortilla. Spoon some beans and sweet potato on top, and then add the tomato, scallions, and cilantro. Drizzle with some lime juice. Fold each tortilla in half. Serve at once.

    Recipe adapted from Forks over Knives Family

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