Breakfasts and Black Bean Brownies

I just finished my last week of classes for my undergrad degree.  All I have left to finish are my finals, which are going to be a lot of work but I am not really worrying about it because I am finally at the end.  I’m going to graduate from college in two weeks.  I have so many options for what I can do with my life, and I am so grateful to have such opportunity.

Right now I am overwhelmed and completely unsure of what to do next.  I want to go on to graduate school, but have no idea what I should study.  I want to travel, have adventures; take risks.   I want to do something important and meaningful.  I want to help.  I want to be part of a community.

In the meantime, I’ll make breakfast.

Tom’s plate.

Almond-coconut wheat-cornmeal pancakes topped with strawberry Stonyfield yogurt, organic applesauce, and bananas. Plus a sprinkle of (unsweetened) coconut. I love the combo of yogurt and applesauce on top of pancakes!

My plate:

Another day, another green monster:

Looks like a swamp.

Tastes like banana-peanut buttery goodness.

1 c. plain ricemilk, 1 Tbsp. PB, 1 banana, 1 packet chocolate rice protein powder, and about 3 cups of spinach.

I love getting in a serving of veggies at breakfast!

Yesterday I finally tried making Black Bean Brownies.  I’ve been wanting to make these for a couple of months and I finally got the ingredients together for them.  Tom was VERY skeptical.

I used a recipe from Have Cake, Will Travel and adapted it just a bit based on the ingredients I had on hand.   This blog has lots of amazing vegan recipes.

My Black Bean Brownies:

1/2 c. oats

1/2 c. unsweetened flaked coconut

1/4 c. organic sugar

1/4 c. cocoa powder

1/2 c. sunflower seeds/flax seeds mixed

15 oz. can of black beans

8 dates, chopped

2 medium-sized bananas

Approx. 1/3 cup rice milk

• Blend the oats, coconut and sugar in a food processor until finely ground.

• Add the rest of the ingredients and blend well.  <- This step took me awhile since I guess I have a tiny food processor.  I had to scrape the stuff down the sides and mix it all up until it would really all blend together.  I added a bit more milk to help this process along.  It took a couple of tries until it finally blended together.

• Spread mixture into 8 x 8 pan, sprayed with cooking spray.  Bake for 27 minutes at 350.

• Allow the brownies to cool, them pop them in the fridge to chill for a few hours before eating. Store in the refrigerator.

I LOVE these, and will definitely be making this recipe again.  Bananas, dates, nuts and seeds in my brownies?  Yes please.

Tom didn’t go crazy for these, but he calmly admitted that he thought they were pretty good.

I used to crave brownies and they would be my favorite treat when I would go for dessert, but these days I don’t really care for them.  But these I can go for.  You could eat them for breakfast, and they are definitely a healthy treat.

Enjoy your Saturday!

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