Good Food Made Better: October 2011

"Good Food Made Better"

I have really enjoyed cooking lately. After years and years of a “love-hate” relationship with food, I began my quest to modify favorite foods and recipes to yield healthier results. In the past, at times when I felt the need to drop extra pounds, I would turn to those specialty food products, guaranteed to be so disgusting you’d lose weight simply because you couldn’t stand to eat them… The alternative was to eat a deprived and boring diet – with the occasional splurge which left me feeling guilty.

I felt there had to b a better way! There must be a way to incorporate those foods I love so much into a healthy way of eating. I set about tinkering with recipes to develop healthier alternatives – lower fat, higher protein, less sugar/carbs, more fiber, etc… But without sacrificing flavor.

It has been a journey of much trial and error. Many times I’ll go through a recipe 3 or 4 times, each flop improving on the last, until I have a perfected recipe. At times, it has been more “science experiment” than anything! But I have had some great success, and I’m so happy to share.

No more “forbidden foods”, no more guilt…

Thursday, October 27, 2011

Black Bean Chocolate Cake

*adapted from recipe found at www.healthyindulgences.net

Ingredients:
1 can of black beans, well-drained (make sure they are unseasoned, salt ok, but no garlic!)
1 cup unsweetened cocoa powder
4 eggs
3/4 cup Whey Low sweetener (or sweetener of choice)
1/2 cup half and half (or heavy whipping cream or butter)
1Tablespoon Vanilla extract
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Directions:
Blend beans in blender until smooth
Add eggs and continue to blend
Add remaining ingredients and blend well

Pour into greased 8x8 pan
Bake for 40-50 min at 325

Nutrition Info (1/12th of cake)
145 calories
7g fat
20g carbs
7g fiber
8g protein

**actual pic of bean cake, but not my pic**