Amazing Beans!

MMM More Deliciousness from our Balanced Habits Nutrition Programs!

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Ingredients:
2 x 15 oz. cans Great Northern
Beans or same Cannellini Beans
rinsed, drained
1 Tbsp. Unsalted Butter
1 Tbsp. EVOO
½ cup LS *Chicken Broth, divided
1 Tbsp. Fresh Sage, finely diced
½ Tbsp. Fresh Thyme
½ Tbsp. Fresh Chives, snipped
½ tsp. Kosher Salt
¾ cup Butternut Squash (frozen is easy!), small cubes
¼ cup Sun Dried Tomatoes, chopped
2 Tbsp. Toasted Pine Nuts
2 Tbsp. Fresh Finely Grated
Parmesan Cheese


Directions:
Step 1: Place rinsed beans in a
medium pot. Add butter and EVOO.
Heat over medium-high until butter
melts. Add 1/3 cup chicken broth,
all herbs and salt. Cook for about
10 minutes.
Step 2: Add butternut, sun dried
tomatoes and remaining chicken
broth. Lower heat to med-low and
cook for 15 minutes.
Step 3: Reduce heat to low. Add
Pine Nuts and Parmesan. Cook for
3 minutes; until Parmesan is
melted. Remove from heat and
serve.
*You can use LS Vegetable Broth if
preferred

Portions:
•Carbs only!
2 Unit Portion:
½ cup Amazing Beans
3 Unit Portion:
¾ cup Amazing Beans
4 Unit Portion:
1 cup Amazing Beans
5 Unit Portion:
1 heaping cup Amazing Beans

Gluten Free Brownie Bran Cookies

 
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Bran Fudge Cookies

Using the Gluten Free Brownie Cake Batter recipe. LINK: https://www.anotherlevel.fitness/bh-recipies/2018/3/23/m6pscnpfonquagi54gxd2ybj8mdcw9

 

Yields about 3 1/2 dozen cookies
Ingredients:
Brownie Cake Batter
2 cups Fiber One® Cereal
or other grainy-bran cereal
1/3 cup water
1 Large whole egg
1 Tbsp. Canola Oil
2 tsp. Vanilla Extract
1/8 tsp. Cinnamon
2 Tbsp. Mini Semi-Sweet Chocolate
Chips


Directions: Pre heat oven to 350F.
Spray baking sheet with Canola Oil
spray, or line with parchment paper


Step 1: Prepare Gluten Free
Brownie Cake batter as directed on
that recipe (from this month)
Add the remaining ingredients to
brownie batter with a spatula until
combined. Do not over-mix.


Step 2: Use a Tbsp. and drop
batter onto prepared baking sheet
about 2” apart.


Step 3: Bake in pre heated oven for
10 – 12 minutes; until set. Cool 2
minutes on baking sheet on a wire
rack. Remove cookies from baking
sheet to wire rack. Cool completely;
about 30 minutes.
Store in a tightly sealed container.


Tip: Don’t add new cookie batter
to a warm baking sheet, as this
causes the cookie to spread out flat.
Use more than one baking sheet if
possible.
Each cookie is about
1.5 units carbs
Remember that they’re bran!

Balanced Habits™ 2018 All Rights Reserved

 

Gluten Free Brownie Cake

 
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Gluten Free Brownie Cake

Ingredients:
2/3 cup EVOO
Olive Oil Cooking Spray
6 Tbsp. Unsweetened Cocoa Powder
1/2 cup boiling water
2 tsp. Vanilla Extract
1 1/2 cups Almond Flour
1/2 tsp. Baking Soda
Finger pinch Salt
1/2 cup Splenda Sugar Blend
or
1 cup Superfine Baking Sugar
3 Large Eggs


Directions: Pre-heat oven to 325F.
Lightly spray a 9” round spring form
cake pan with olive oil and line
bottom with parchment paper.


Step 1: Sift cocoa powder into a
medium bowl and whisk in boiling
water until it is smooth. Whisk in
vanilla. Set aside to cool.


Step 2: In a small bowl, combine
almond meal with baking soda and salt.


Step 3: Using a free-standing
mixing bowl or a bowl for a hand
mixer; add sugar, EVOO and eggs.
Beat on med-high for 3 minutes.
Mixture should be thick and creamy.
Reduce speed of mixer to medium.
Add cocoa mixture with a spatula.
Reduce speed of mixer to low.
Slowly add almond meal mixture.


Step 4: Turn off mixture. Scrape
down all sides of bowl and stir a bit
with spatula. Pour batter into
prepared cake pan. Bake in center
of oven until all sides of cake are set
and the center-top looks slightly
damp. Should be about 40 – 45
minutes. Check center of cake with
a tooth pick. Should come out
mostly clean with a few little
crumbs. Let cake cool in the pan on
a wire rack for 10 minutes. Loosen
edges before inverting with a knife
or metal spatula.


-If cutting 12 slices of this
cake, each slice = approx. 272 calories (with sugar)
-If cutting 12 slices of this cake, each slice = approx. 215 calories (with Splenda)