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Black Bean Chocolate Cake

Who knew… a chocolate cake that’s HEALTHY! This recipe makes 1 cake.

Ingredients:

  1. 1 cup cooked black beans (or 1400g/14oz can of black beans, drained)

  2. 3 large eggs

  3. 1/2 cup sugar

  1. 3 heaping tablespoons of cocoa powder

  2. 1/2 cup dark chocolate and chocolate liquor(70%)

  3. 1 teaspoon instant coffee or 1 espresso shot

  4. 1/2 vanilla pod, scraped

  5. 1 teaspoon baking soda

  6. Juice and zest from 1/2 orange

  7. a pinch of salt

Directions:

  1. Preheat the oven to 350 degrees, or 275 Celcius

  2. in a blender, combine all of the ingredients, except the dark chocolate. Blend until it is smooth and free of any lumps.

  3. Pour the batter into a parchment lined laof pan. And yes the batter is very liquid0y. Chop the dark chocolate and spread it across the surface. Some of the chunks should fall into the batter, or else help it with a spoon, in order to get the chocolate inside the cake as well.

  4. Bake the cake for approximately 35 minutes, and set a side to cool completely before removing it from the pan.

Fun Fact: if you cut the loaf into 13 pieces, every piece is only 100 kcal!  Or, you can simply add some berries of your choice to the top… yumm!

Stir Fried Rice Noodles

Ingredients:

  1. 2 garlic cloves, finely chopped

  2. 2 tablespoons vegetable oil

  3. 2 tablespoons soy sauce

  4. 1 tablespoon thai fish sauce

  5. 1 tablespoon sake

  6. 1/2 teaspoon tobanjan

  7. 1 teaspoon sesame oil

  8. 1/2 medium onion, finely chopped

  9. about 10 shiitake mushrooms, sliced

  10. 4 scallions, roughly chopped

  11. 2 small carrots, cut into small strips

  12. 2 cups (full), spinach, roughly chopped

  13. 1 teaspoon sesame seeds

  14. 1 box thin rice noodles  (8.8oz/250grams

Directions:

  1. Bring a pot of water to boil. When the water is boiling, turn off the heat and add the rice noodles. Cover and leave for 5 minutes. Drain the noodles and rinse with cold water.  Brain well and put them in a large bowl. Add sesame oil and mic with your hands a few times. Grab a pain or scissors and cut the noodles into shorter pieces.

  2. In a small bowl, mix soy sauce, fish sauce, sake, and tobanjan together. Set aside.

  3. In a wok or deep skilletover high heat, add vegetable oil, garlic, onions and carrots. Cook for a few minutes until onions are clear and sogt. Then add mushrooms, scallions and spinach. Cook for 2 minutes, pour the sauce and add rice noodles and sesame seeds. Cook for another minute, until the noodles are hot. Serve immediately.

Turkey and Quinoa Stuffed Bell Peppers

Stuffed with nutrition, these turkey and quinoa filled bell peppers provide vegetables, lean protein, and healthy grains all in one nice little package. Plus, if you keep the tops to the peppers and serve with them on top, they look like pumpkins! Perfect fro Halloween!

Ingredients:

  1. 3/4 cup (140grams) quinoa

  2. 4 large bell peppers, preferably red or orange

  3. 1 tablespoon olive oil

  4. 1 cup (133 grams) chopped onion

  5. 2 large garlic cloves, finely chopped

  6. 12 ounces (340 grams) lean ground turkey

  7. 2 teaspoons ground cumin

  8. 1 teaspoon finely grated fresh ginger

  9. a few good pinches of kosher or sea salt

  10. a small pinch of ground black pepper

  11. 1-14ounce (411) grams) can of petite diced tomatoes (not drained)

  12. 2 tablespoons (20 grams) dried currants

  13. 4 ounces (113 grams) feta cheese, crumbles or cubed very small

  14. 1/4 cup (13 grams) finely chopped parsley

Directions:

  1. start by cooking your quinoa. For 3/4 of a cup dry quinoa, it will take 1 1/2 cups (355mL) of water. Be sure to rinse quinoa well under cold running water if it is not pre-rinsed. Bring it to a boil, then cover and turn heat down to low. Cook 18 minutes. Remove from the heat and allow to finish by steaming 5-10 minutes more. Fluff with a fork and set aside.

  2. Prepare your peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.

  3. Heat oil in a medium saute pan or skillet over medium heat. Add the onion and cook, stirring until it is soft and translucent. Turn heat down to medium low if it starts to brown. Add the garlic and cook 1 minute, stirring. Add turkey, cumin, ginger, salt and pepper. Cook, stirring to break up the turkey and until the pink is just gone.  Stir in the tomatoes with their juice, currants and quinoa.

  4. Fill peppers firmly with the turkey-quinoa mixture. Mound it a little on top. Place peppers in a shallow casserole or baking dish, cover with foil and bake at 350 degrees (177C) oven until hot all of the way through, or until the internal temperature reaches 165 degrees (74C). This will take about 35-40 minutes. Serve as soon as possible. Alternatively, cool completely and cover the peppers and refrigerate. To serve the next day, heat covered in a 350 degree oven until hot.

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