WELP. What a morning!

Lately I've developed this uncanny knack for waking up at 1 and then 3 a.m.  Usually my stomach is growling and I do this stilted zombiewalk to the kitchen where  I make sleep deprived decisions like eating peanut butter spread on bananas or bowls of roasted chick peas or worse vacuuming which sends my normally docile old man into these ferocious fits of barking rage.

Fast forward three hours.

I wake up 'for real this time' and head to the gym to lift weights and also almost importantly wear my cute new puma shorts.  In rapid succession the following things happened:

• My garbage disposal clogged up and the draining water from my dishwasher filled the sink to overflowing.
• My ten year old can opener broke half way through a can of beans which inspired me to get all
  John Wayne and pry them open with a butter knife.  This would have been really rewarding had all of the beans and bean sludge not come shooting out at me like some kind of can exorcist when the lid was finally jimmied open.
• My dog peed all over his leash.
• When I finally got to the gym I noticed that my cute new Puma shorts allow anyone and everyone to see my purple granny panties while I bench press.

What I am going to tell you is this.

All of these events seemed OK after I had the most perfectly perfect bowl of baked oats out on the patio. It was creamy and chewy and peach cobblery and like how I imagine the oats in Heaven taste.  Possibly. Except maybe with more Sucanot.  

Peach Cobbler Baked Oats

• 2 T steel cut oats
• 3 T buckwheat groats
• 1 T chia seeds
• 1 c almond milk
• 1/4 cup greek yogurt
• 1/2 t pumpkin pie spice
• 1/2 scoop vanilla whey isolate
• 1 T sucanot or brown sugar or agave or maple syrup
• 1 peach, slice

Mix together all ingredients except peach in bowl and refrigerate overnight. Slice peach and mix in or place on top in the morning and bake at 350 for 30 minutes.  

I ate it with a big glob of Greek yogurt on top and it was- The. Most. Satisfying. Breakfast. Ever.

Super Yum Vegan Onion and Garlic Dip

For three days and nights, I have been imagining eating a tub of onion dip.   I can no longer be denied and after coming up with this- I can't think of a single reason  I would ever abstain again!

onion dip

• 1 container of silken lite tofu 
• 1 tbsp apple cider vinegar
• 1 cube vegetable bouillon
• 1 tbsp veganaise
• 4 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 c chopped vidalia onion
• 2 cloves crushed garlic

Slice and cook onions and garlic together until onions begin to caramelize.  Set aside to cool.
In a food processor add together all other ingredients and process until smooth.  Stir in caramelized onions and garlic.  I ate it with a plate of roasted cauliflower and broccoli and it was so dang good.

Low Carb Black Soybean Mocha Fudge Brownies... oh my!

For the last three days,  I've been fantasizing about brownies.  Imagining making them, the way my house would smell like chocolate heaven while they baked, and eating them while they are still gooey and hot.  


Since there are so many great recipes utilizing beans for baking and I am currently on a carb restricted diet, I thought I'd take a go at making a bean based brownie using Black Soybeans and Splenda to have a treat that isn't a cheat on a Keto diet.


And... this was what I ended up eating half a pan of today!

Low Carb Black Soybean Mocha Fudge Brownies

• 4 ounces unsweetened chocolate
• 1/4 cup coconut oil
• 1 can black soybeans, drained and rinsed
• 1 cup walnuts, chopped
• 1 tablespoon vanilla extract 
• 1/4 cup instant coffee
• 1/4 teaspoon sea salt
• 3 large eggs
• 1 cup Splenda

Preheat oven to 325F.  Lightly oil 9x13 baking pan.  


Melt chocolate and coconut oil together in microwave by stirring every 30 seconds until completely melted.  


With mixer combines eggs, Splenda, salt, and vanilla until pale yellow and fluffy.


Slowly add melted chocolate to egg mixture until completely incorporated.  


Process can of beans in blender or food processor with instant coffee until completely smooth.  


Fold together the beans, with the other wet ingredients and walnuts and then smooth into the baking dish,


Bake for 30-35 minutes and allow brownies to cool completely prior to cutting.  


They will be rich and fudgey but not too sweet.  They taste best if served refrigerated.