Low Calorie Brownie (gluten free?)

So there I was reading through facebook and on my friend Katherine’s timeline I see a recipe for 37 calorie brownies!!!! Well it started a huge chain reaction on her timeline and so I had to make them then and there to see whether they were real and any good.

Below is the full recipe as it appears however I did change one or two things (hence my title “low calorie” versus 37 calorie). I also didn’t see gluten in anything but I wasn’t sure which is why I have a question mark by the title.

First the recipe and then the pictures. I have to say they were actually quite delicious.  Very very moist and somehow they held together too which when you read the ingredients you will wonder how. They were super quick and easy to make.  All done in about 40 minutes.

3/4 cup nonfat Greek yogurt  (original recipe used vanilla flavoured)

1/4 cup skim milk

1/2 cup Cocoa powder

1/2 cup Old fashioned rolled oats (like Quaker)

1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar) – I used mostly organic real sugar and topped it up with Splenda (I am not that crazy about artificial sweeteners – hence the more than 37 calories – but not high calorie by any means)

1 egg

1/3 cup applesauce

1 teaspoon baking powder

1 pinch salt

* I added some chopped pecans to the mixture and blended and then topped with some chopped pecans when finished)

Preheat the oven to 400°F. Grease a square baking dish (I used 8″x8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes (I baked mine for 25 minutes as they were still wet at 15 minutes). Allow to cool completely before cutting into 9 large squares.

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brownies

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Enjoy!

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Chicks in Charge Retreat

I just love that name!  We just had our annual Chicks in Charge (women running their own businesses) retreat at Sheryls country home.  I always come back exhausted, stuffed with good food, invigorated and enlightened! This year was no exception.  Food always seems to be the key to getting everyone connecting – we eat like royalty when we are there starting with Sheryls initial lunch which was once again outstanding.

We had poached salmon, roasted green beans, mushrooms, walnuts and baby potatoes, pesto marinated tiny heirloom tomatoes and a kale and mango salad. That was just lunch!

poahed salmon

Kale salad

roast veg

tomatoes

Snack time (as though we needed more food….) Amy made an incredible flourless, sugarless chocolate cake (sugar was in the chocolate only – it was divine).

cake

Dinner was my turkey chilli (click for link to recipe) with toppings that included guacamole, shredded old cheddar cheese and low fat sour cream along side a great mixed green salad and home baked oatmeal cookies made by Victoria.

Breakfast the next day was a fabulous frittata with peppers, onion, mushrooms and zucchini (I forgot to take pictures again – forgive me,  we just dove into the meal) made by Nancy. We also had Eloise’s home made granola (click for recipe) and yogurt along with regular and gluten free muffins.

Lunch was leftovers of the day before but the main course was Mariannes fabulous coconut curry chicken – so so good. Below is the recipe. Well worth trying it was devoured by the chicks.

Coconut Curry Chicken

I usually DOUBLE this recipe, and freeze the extra portions.  Can be served hot or cold.

Ingredients                                                                           Substitute

¼ cup coconut oil                                                                Canola oil

¼ cup (or less) Dijon mustard

2 tbsps.  regular mustard (e.g., French’s)

½ cup coconut nectar                                                        Honey

½ tbsp. or more Curry Powder

1 tsp.  lime juice AND grated rind

1 tsp. salt

Garlic

1-1.5 lbs. boneless chicken thighs (~12)                        Boneless chicken breasts,                                                                                                             sliced

Bring all ingredients to a boil in a stainless steel saucepan.  Pour over chicken.  Cook for 45 mins. at 350 degrees.   Enjoy!

Believe it or not, we also managed to have a great guest speaker (Wendy) and business and life discussions from morning till night and then again the next day.  Now you understand why we leave feeling exhausted, stuffed with good food, invigorated and enlightened!

Till next year!

Gluten Free – Food Processor Chocolate Cake

This recipe comes from my friend Victoria again. She has some great ideas and I am always ready to blog about them! This particular cake is ready in under an hour (photo from istock)
stock-photo-10279373-flowerless-chocolate-cake
Ingredients
• 1 1/2 cups semisweet chocolate chips
• 1- 19 ounce can chick peas (aka garbanzo beans) drained and rinsed
• 4 eggs
• 3/4 cup sugar
• 1/2 teaspoon baking powder
Directions
Melt chocolate chips.  In the food processor combine peas/beans with eggs.  Process.  Add sugar and baking powder.  Process.  Pour in the melted chocolate.  Process.
Pour into a greased 9 inch round pan or pie plate.  Bake at 350 degrees for 35 to 40 minutes.  Cool 15 minutes, or longer.
Dust with icing sugar, or serve with ice cream or whipped cream or slather with icing.  A few berries on the side make for a very colourful addition.

Dinner at AquaTerra Restaubistro in Kingston Ontario

I should say the name of this restaurant properly “AquaTerra by Clark Restaubistro”. I say this because Clark Day (the owner) really does make the restaurant.  The address is 1 Johnson Street, Kingston Ontario 613-549-6243 or go online to www.aquaterrabyclark.com.

I spent the last few days in Kingston Ontario visiting my cousins at their new house (wonderful place) and celebrating my birthday.  They took me out for dinner to the above mentioned restaurant where we had a truly wonderful meal for a very reasonable price I might add.

Tim and I ordered from the Prix Fixe menu which was $30 and included the following:

A Clark Day original – Amuse Bouche (a single, bite-sized hors d’œuvre) which is a signature element of his – this time we had a grilled cheese bite with a smokey ketchup.  Delightful!

amuse bouche

Next we had our starter – a baby frisée salad with puy lentils, goat cheese infused with maple syrup, toasted parsnip slices and squash.  Oh my is all I can say – the frisée was like butter  – I am normally not a big fan of frisée lettuce, I find it bitter and the sharp fronds bother me but this was so so tender it almost melted in your mouth. The goat cheese with the maple as delicious.

Starter

Next up was our main course – I had the Chicken Coq au Vin served over a mushroom jus and a whipped polenta that tasted like mashed potatoes with a light cheese added.  Chicken was perfectly cooked and all tasted wonderful.  My only small issue here, and it is because I don’t cook with much salt if any, is that I thought the jus was a bit salty.

chicken coqo van

To finish off a wonderful meal we had a dessert called “Triple Tower”.  Just as the name suggests it was very decadent but don’t think we didn’t dig into it.  The bottom “threat” was a chocolate brownie with white chocolate chips, the middle “threat”, a dark chocolate mousse, and the upper “threat”, a white chocolate mousse with a drizzling of raspberry.

dessert

Great company, a glass of Cava and wonderful food – what a great way to spend an evening!  I highly recommend this restaurant.  Clark Day knows what he is doing.  And he is a great conversationalist too!  He joined us several times during the meal with great anecdotes of his restaurant career.  Great night all around!

Check out tomorrows blog for lunch the next day in Kingston!