I think I am mentally on vacation. It was SO hard to wake up this morning but I knew I had to fit in my LAST workout at the gym for the next week since I will be leaving for Colorado tomorrow! Do you now understand why my head is in vacation mode? 🙂 Either way, I scooted my behind into the gym for a rigorous weights and strength training class with one of my favorite instructors. She is yound and is studying at MSU but she kicks it!
After a few mishaps this morning, I finally got to make my perhaps last real green smoothie. I have yet to ask my friend if she has a blender but either way, I am taking Garden of Life’s Perfect Food with me so that I can at least mix it up with something and still get my greens on, you know?
This morning’s smoothie was different for sure. I cleaned 4 cups worth of fresh kale and figured I would only do 2 cups because it IS strong stuff. I placed the rest in the freezer for when I come back. I blended the kale in my Vitamix with a WHOLE pomegranate, well you know, peeled and seeded.
I added the promegranate jewels with some shredded coconut and coconut milk and blended away. It was a great combination! Score! I have yet to be truly disgusted with any of my combinations, thanks to God. Enjoy.
POMegranate Coconut Smoothie
- 1 pomegranate, peeled and seeded (use arils)
- 2 cups loosely packed kale
- 1/2 cup SO Delicious Coconut Milk
- 1/2 cup water
- 1/2 cup shredded unsweetened coconut
- 1 Tablespoon maple syrup
- 1 teaspoon raw maca powder
- 1 Tablespoon flaxseed oil
Babycakes’ Brownies {Gluten-free}
makes 36 mini muffins or 14 regular size muffins
found on Healthy Bitch Daily and slightly adapted
Print recipe
1 cup garbanzo–fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup unsweetened cocoa powder
3/4 cup evaporated cane sugar (original recipe called for 1 cup)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the tins
1/2 cup homemade applesauce or unsweetened store-bought applesauce
2 tablespoons pure vanilla extract
1/2 cup hot water
1 cup vegan chocolate chips
Preheat the oven to 325F. Lightly grease three 12-cup mini-muffin tins with oil.
In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.
Using a melon baller, scoop the batter into each prepared mini-muffin cup or use a measuring cup to pour batter into large muffin tins.
For mini muffin pans: Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes. (For a fudgier cake, bake for only 8 minutes total)
For regular muffin tin pan: Bake for 15-20 minutes, rotating the tray 180 degees after 10 minutes.
The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean. Cool them on a wire rack and serve while warm.
