Smoothstyle Dance Studio

These brownies are SO delicious, and relatively nutritious as well, although they do contain sugar.

They are gluten-free and if you use egg substitute, they can be Vegan as well.

Makes 26 brownies in mini muffin tins.

Ingredients:

15 oz. can black beans, drained and rinsed [~1/2 cup]
3 eggs [ or 3 flax eggs 1 Tbsp. flaxseed meal, 2.5 Tbsp. water each]
3 T coconut oil [or sub canola, vegetable, etc.]
Scant 3/4 c cocoa powder
1/8 t salt
1.5 t vanilla extract
3/4 c granulated sugar
1.5 t baking powder
A heaping 1.5 t  of finely ground espresso powder or instant coffee granules
3/4 c semisweet chocolate chips [non-dairy for vegan]

Method:

1. Preheat oven to 350 degrees. Lightly grease mini muffin tins.
2. If using flax eggs, prepare flax with water and let rest for 10  minutes
3. Combine all ingredients except chocolate chips in a food processor [sift in sugar if clumpy] and puree. Then stir in chocolate chips.
4. Spoon batter evenly into miniature muffin tins (fill to the top) and smooth the tops with a spoon.
5. Bake for 17 minutes or until tops are dry and starting to pull away from the sides.
6. Let cool for 15-30 minutes before removing from pan.

Thanks to Maria’s personal trainer, Stacey Segstro, for this delicious chili recipe!

Lentil Chili

Ingredients

• 1 tsp. olive oil
• 1cup each, diced: onions, celery, bell peppers, carrots
• 1 clove garlic, minced
• 1 Tbsp. chili powder
• 2 tsp. dried cumin
• 1.5 tsp. dried oregano
• 1/4 tsp. cinnamon
• 1 can diced tomatoes, undrained
• 1 can cooked lentils, drained and rinsed
• 1 cup tomato sauce
• 1/2 cup unsweetened pineapple juice
• 1/4 cup chili sauce (makes it spicy!) or another sauce of your choice – e.g. BBQ, salsa, etc.
• 1 tbsp. brown sugar
• 1/2 cup fresh, chopped cilantro (optional)

Method

1. Heat olive oil in large pot over medium heat. Add onions, celery, bell pepper, carrots and garlic. Cook and stir for 5 minutes until veggies begin to soften.
2. Add all dry spices. Cook and stir for another 1 minute.
3. Add all remaining ingredients, except the cilantro. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
4. Stir in cilantro, if using. Remove from heat and serve hot. Top with a dollop of sour cream or plain yogurt if desired.

Maria has this granola every morning for breakfast, with plain yogurt and green tea. Enjoy!

Gluten-Free Morning Granola

Yield: about 7 cups

Ingredients

• 1.5 cups nuts of choice, roasted and chopped.
• (I use pecans & almonds)
• 1.5 cups mixed dried fruits (I like raisins and cranberries)
• 1/2 cup of other good things, mixed – I use flax seeds, pine nuts, sunflower seeds, pumpkin seeds, etc.

4 cups gluten-free rolled oats and/or other rolled grains (I mix the oats with rolled rye flakes when I can find them)

• 1/2 stick (4 Tablespoons) unsalted butter, melted
• 1/3 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg

Method

1. Preheat oven to 275 degrees F.
2. Line a large pan with high sides with parchment paper (I use a large roasting pan).
3. Roast and chop nuts. Set aside with dried fruit and “other good things”.
4. Place oats in large mixing bolw.
5. In small bowl, melt butter and whisk in maple syrup, salt and vanilla. Pour over oats and stir to combine well.
6. Add spices and stir well.
7. Spread oat mixture into large pan with high sides lined with parchment paper. Bake for 20 minutes, then stir/turnover oats and bake for 20 minutes more.
8. Let cool, then combine with nuts, fruits, etc.
9. Store in an airtight container in fridge for up to one month, or freeze it.