Sweet Potato Brownies

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Got my thinking cap on for these beauties! @pbeechie on Instagram is running a recipe contest for her ebook reserving one space for one of her lovely followers recipes as long as it fits the sweet, healthy and under 300 calorie theme … these fit that theme perfectly! Really hoping I get that spot #30under300

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So moist and guilt free!

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Here is the recipe:

Sweet Potato Brownies with Protein Frosting

Brownie batter:
•1 Cup sweet potato or yam, cooked and pureed
•1 ripe avocado
•½ Cup unsweetened applesauce
•2 Whole eggs
•1 tsp pure vanilla extract
•¼ Cup Xylitol
•½ Cup oat flour
•½ Cup raw cacao powder
•1 Tbsp baking powder
•¼ tsp pink Himalayan salt
•½ Cup walnut pieces

Frosting:
•¾ Cup plain 0% greek yogurt
•¼ Cup natural peanut butter
•2 Tbsp raw honey
•¼ Cup raw cacao powder
•¾ Cup chocolate whey protein powder (I used @KaizenNaturals)

Method:
Preheat oven to 375ºF. Line 8×8 dish with parchment paper and set aside. In food processor combine sweet potato puree, avocado, applesauce, eggs, vanilla and xylitol. Process until smooth and creamy.  In separate large bowl combine oat flour, cacao powder, baking powder and salt. Mix until all well incorporated.  Add sweet potato ingredients to dry ingredients and fold together until well incorporated, fold in walnut pieces. Pour into prepared baking dish and bake for approximately 25-28 minutes or until toothpick comes clean. Remove from oven and let cool for couple hours.  Prepare frosting by combining all ingredients in food processor until nice and creamy, spread over cooled brownies and refrigerate for hour before slicing. Slice into 12 squares and enjoy!

Macros per serving (serves 12):
Calories: 226 | Carb: 21g | Fat: 11g | Protein: 13g

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They couldn’t have turned out any better!

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See how long the last in this house…

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Homemade Chili

I whipped up this chili by my boyfriends request. He is usually the one that makes the chili in the slow cooker but we only had about an hour to cook so I did it the traditional stovetop way. Turned out delicious, didn’t take many pictures sorry.

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Recipe:

Homemade Chili

Ingredients:
•2-3 pounds ground bison (can use beef, turkey or veggie ground round)
•2tsp Extra virgin olive oil
•4 Celery stalks, chopped
•1 medium Onion, chopped
•2 medium Carrots, chopped
•6 Large Mushrooms, sliced
•1 medium Zucchini, chopped
•2 medium Bell peppers, chopped
•1 Jalapeño, diced (remove seeds if you don’t want spicy or omit)
•4 Garlic cloves, minced
•1 28oz can kidney beans, drained and rinsed
•1 28oz can crushed tomatoes
•1 6oz can tomato paste
•1 cup (1/2 jar) marinara sauce
•1/4 cup chili powder
•2 tsp cumin powder
•1 tsp coconut sugar or choice
•2 tsp onion powder
•2 tsp dried oregano
•1 tsp dried basil
•1/4 tsp cayenne pepper
•1 tsp pink Himalayan salt
•1 tsp fresh ground pepper

Method:
In large soup pot fry oil and ground bison over medium heat until just done (it’s ok for a little pink as you will be cooking more). While bison is cooking chop all your veggies up and then add all prepped veggies to cooked bison  and fry for about 5-10 minutes more until somewhat soft. Add all your seasonings and stir well. Add crushed tomatoes, kidney beans, tomato paste and marinara sauce, stir until well combined. Lower heat and simmer for at least 30-40minutes stirring occasionally. Serve. Makes about 12× 1Cup servings.

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I had leftovers for lunch the next day with ryvita crackers, avocado and cherry tomatoes.

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