Tag Archives: mostly clean eating

Clean(er) flourless brownies with fudge frosting.

Gluten-free | Mostly clean eating | Soy-free | Nut-free | Egg-free | Dairy-free option | Vegan option

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If you’re looking for a healthier treat (maybe for Valentine’s Day?) that still tastes just as rich as sinful, these might just be it. They’re moist and fudgy (especially with the fudge frosting!), without all the butter, flour and (most of the) refined sugar (depending on which brand of yogurt you use; more on that later).

Now, I will say that these are not something I would make when I’m having a spur-of-the-moment chocolate craving because they require a lot more planning and time than my one-bowl delicious brownies, but when you’ve got a chocolate craving AND you’re trying to work around dietary restrictions, the little bit of extra work makes it worth it. Plus I don’t feel like a total blob after eating a couple of these–and it’s much easier to stop at one or two with these than with my usual go-to recipe because they’re so much richer. So wins all around!

As for the brand of yogurt, this is important: You need to find a vanilla Greek yogurt that’s pretty thick. I like Oikos Triple Zero, but wound up using an organic variety that happened to have refined sugar in it instead of the stevia because I wanted a truer flavor; either way, you usually need two of the small cups to make this recipe. If you’re going dairy-free, you can try a coconut yogurt, but your ordinarily-very-thick batter will be thinner, which may affect baking time, so keep an eye on it. Borderline underdone is better than the alternative. If you do try the coconut yogurt, please let me know how it goes! I just couldn’t do coconut yogurt when I was dairy-free: not enough protein to warrant the expense and all the sugars. But when that’s what you’ve got to work with, I totally get it, and I would love nothing more than for these to work for you!

Cleaner Flourless Brownies

Adapted from here

  • 1 1/2 cups Enjoy Life semisweet mini chocolate chips, or similar, divided
  • 3 fl oz (1/4 cup plus 2 Tbsp) melted virgin coconut oil (measure after melting)
  • 1 cup vanilla Greek yogurt or coconut yogurt (see note above about brand)
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cups oat flour (blend or process regular oats in a blender or food processor until fine)
  • Fudge Frosting (below)
  1. Preheat oven to 350 and line a square baking dish–8×8 or 9×9–with parchment, then lightly spray with soy-free cooking spray.
  2. Place melted coconut oil and 1 cup of the chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring in between, until chips are melted. (Should take only 2 or 3 rounds in the microwave.)
  3. Pour melted chocolate into a medium mixing bowl and add yogurt; mix well. Stir in vanilla, salt, and baking soda.
  4. Stir in oat flour until incorporated, then fold in remaining 1/2 cup chocolate chips.
  5. Spread mixture (it will be quite thick) evenly in prepared pan, then bake 28 minutes or until a toothpick inserted in the center comes out mostly clean.
  6. Remove from oven and allow to cool completely in pan, then frost with Fudge Frosting (below).
  7. Frosted brownies will keep on the counter in a sealed container up to a week.

Fudge Frosting

Adapted from the more time-intensive version I made here

  • 1/2 bag Enjoy Life semisweet mini chocolate chips
  • 2-4 Tbsp coconut cream,* or similar amount of yogurt used above, or combination

*Coconut cream: refrigerate a can of coconut milk several hours, until it separates. Remove the can very carefully, without shaking it, and open it without disturbing the cream. Carefully spoon the cream from the top of the can, reserving the coconut water at the bottom for later use in a smoothie or something.

  1. Place chips and coconut cream or yogurt in a small saucepan over medium-low heat. Heat while stirring constantly, until melted and incorporated.
  2. Add more cream or yogurt until the mixture reaches a smooth, medium consistency. You want it to be not too thin but still spreadable. I started with a couple tablespoons of coconut cream because that’s all I had, then added yogurt a tablespoon at a time.
  3. Pour into a bowl and chill in the refrigerator a few minutes until just set, then remove, stir, and spread evenly over the cooled brownies.
  4. Allow to set–may take up to an hour–and then cut brownies into 16 squares and enjoy!

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Wurst und Kartoffeln (Brats and Potatoes).

Dairy-free | Soy-free | Nut-free | Clean eating option

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Meet one of our favorite meals from our time in Switzerland. It’s easy–one-pot!–it’s dairy-free, and it’s full of great flavor and memories. Over there, they have an entire aisle for varieties of Wurst (sausages), and another whole aisle for mustard, so Stateside we have to try a bit harder to get just the right stuff. Good-quality Dijon mustard, waxy European-style potatoes such as Yukon or Dutch potatoes, and sausages that are as unprocessed as possible, help a lot. Here’s what we’re using (with the addition of Publix Greenwise Dijon):

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The girls prefer the Hofmann ones because they remind them of the more hot-dog-like Wienerli, which they like with ketchup. They never really developed a taste for mustard. You can have yours with whatever you like!

Wurst und Kartoffeln

Adapted from here

  • 2-3 Tbsp high-heat oil, such as grapeseed or canola
  • 1 small to medium onion, halved and sliced
  • 2-3 cloves garlic, crushed and roughly chopped
  • 2-3 lbs waxy European-style potatoes (however much will fit in your pan)
  • 2 packages bratwurst of choice (preferably unflavored)
  • salt & pepper to taste
  1. Preheat your oven to 425F (~218C).
  2. Cut your potatoes into bite-sized pieces. I quarter the very small ones; for the larger ones, I cut them into 1/2-inch slices.
  3. In a wide shallow pot on the stove, heat the oil over medium heat. Add the onion and garlic, stirring occasionally, 3-4 minutes, until softened.
  4. Stir in the potatoes, add a little more oil if necessary, and cover for 3-4 minutes. Uncover, stir again, season with salt and pepper, and recover for another 3-4 minutes, until the potatoes have begun to soften.
  5. Place the Wurst on top of the potatoes and put in the oven. img_1546
  6. Bake 30 minutes or until potatoes are fork-tender, turning the sausages halfway through the baking time.
  7. Enjoy!

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(Mostly clean) Honey Greek Yogurt Blueberry Muffins.

Soy-free | Nut-free | Mostly clean

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It’s blueberry season in Florida! We went picking on Wednesday at a farm just 15 minutes up the road. We were there less than an hour and came home with 4 pounds of blueberries, 2 pounds of the season’s first peaches and nectarines, and a pint of blackberries for good measure. So much amazing local fruit!

So needless to say, there will be some blueberry recipes popping up in the near future.

loooove blueberry muffins. They’ve always been my favorite, but usually they are so laden with butter and refined carbs that they can hardly be called breakfast. So I was so excited to find this recipe! I love the added protein from the Greek yogurt and whole-wheat flour. It still does have some refined sugar, but after much testing it’s really the only way to keep them both palatable and the right consistency.

Honey Greek Yogurt Blueberry Muffins

Original recipe here

  • 3 cups whole-wheat pastry flour*
  • 1/2 cup plus 3 Tbsp. brown sugar**
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • heaping 1/2 tsp. cinnamon
  • 1 cup lowfat Greek yogurt
  • 1/2 cup milk (any percentage but skim)
  • 1 tsp. vanilla
  • 2 large eggs, room temp
  • 1/4 cup honey
  • 1/2 cup mild-tasting olive oil (or melted coconut oil)
  • 1 cup fresh blueberries, rinsed and dried well
  • optional: cinnamon-sugar for sprinkling

*Whole-wheat pastry flour is more finely sifted than regular whole-wheat flour, so it more closely approximates all-purpose flour in texture. You can sub in up to a cup of regular whole-wheat flour, but more than that and your muffins will end up too dense.
**I did sub in coconut sugar for those extra 3 Tbsp. and it didn’t affect the taste.

  1. Preheat oven to 375 (400 if you’re using a silicone muffin tin) and line your tin(s) with about 18 paper liners.
  2. In a large bowl, whisk together dry ingredients.
  3. In a medium bowl, whisk together liquid ingredients until well blended.
  4. Using a rubber spatula, stir the wet ingredients into the dry until just incorporated.
  5. Fold in blueberries.
  6. Scoop 1/4 cupfuls into each well of the muffin tin. Optional: sprinkle each with a little cinnamon-sugar.
  7. Bake 18 minutes. (For a silicone pan, decrease oven temp to 375 after 9 minutes of baking.)
  8. Let cool a few minutes in the pan before transferring to wire rack to cool completely.

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