Super Powered Coconut Fudge Brownies (That Conquers PMS)

Time: 10 minutes to prepare + 20 minutes in the oven

Its coconut flavored fudge, but its so healthy you can legit use it a pre-workout snack.  Its allergy friendly, and everything free (dairy-free, grain-free, gluten-free, egg-free, nut-free, soy-free, and refined sugar-free) 

It also happens to be paleo-friendly, passover-friendly, vegan-friendly and solves PMS woes. 

Fast Tips:

The big secret in all of this are the black beans.  But they're not just any black bean brownie.  I've been scouring the internet for a black bean brownie recipe that was just as healthy as it was yummy.  Some that i've made have seriously disappointed, while others called for sugar or maple syrup.  In other news, I've broken 5, yes 5, Blendtec Blenders trying to make previous versions of black bean brownies from other sources.  (You can blend an iPhone in a Blendtec, but apparently black bean brownies are unblendable?!) These were easy peasy and the Blendtec offices did not have to be called in a for a replacement blender jar.  

What makes these brownies super-powered is their delicious ability to conquer the toughest PMS (even on passover)! The combination of beans + dates + chocolate solves nearly every PMS issue.  The chocolate part is pretty obvious.  The dates and the beans provide the much needed iron you need in the midst of your PMS. So goodbye fatigue, hello chocolate fudge.....:)

Ingredients

• 1/2 cup of plant based milk
• 1 can of black beans, drained and rinsed (<---secret weapon that you won't taste)
• 1/3 cup of cocoa (use the best quality you have
• 8 dates (my dates weren't that sweet so I used 8 of them.  Adjust according to your sweetness preference 
• 1/2 of a banana
• 1/2 teaspoon instant coffee
• 1 tablespoon coconut oil
• 1 tablespoon psylium husk (or 1.5 if you like it marshmellow-like)
• Optional Toppings: Coconut Shreds, chopped nuts, chocolate chips

Method

1. Pre-heat convection oven to 350 degrees F.
2. Put beans and milk in a high speed blender and blend till smooth. (will be liquidy)
3. Add all other ingredients except psylium husk. (optional: add only half of the dates to test for sweetness, blend and taste batter then adjust accordingly)
4. Add psylium husk and blend again until smooth. 
5. Place batter in an 8 inch brownie pan lined with parchment paper. Add toppings of choice.
6. Bake in oven at 350 for 20 minutes. When done the inside will be gooey and marshmellow like. (Its vegan, so gooey is OK!)
7. Enjoy!

Thanks for making this! I would love it see how it turns out. Snap a pic and tag me on Instagram so I can see! Any questions on it? Message me on Snapchat.  

Xx, SS

Happy Hearts: Chocolate Chip Cookies

This might be the simplest cookie recipe you've ever experienced.  It also happens to taste incredibly sinful and yet is actually really good for you and your heart.  Its chock full of soluble fiber which not only helps to keep you regular, but it binds to toxins and kicks them out of your body.  You'll find this recipe super sticky, be happy about that. That's the fiber in action.  

The sticky fiber also eliminates the need for eggs and the hazelnuts eliminate the need for butter. Which makes this a ZERO cholesterol cookie!  Moreover, the soluble fiber will actually lower your cholesterol! So make, eat, repeat!       

Ingredients:

• 1/2 cup roasted organic hazelnuts
• 2 cups organic oatbran
• 4 dates
• 1 cup unsweetened vanilla almond or cashew milk
• Chocolate chips of choice. (I used Lily's stevia sweetened, vegan dark choc. chips)

Method

1. Preheat oven to 350 degrees. 
2. In a high-speed blender, blend the hazelnuts until you get a creamy hazelnut butter.  Depending on your blender, you'll may need to use a rubber spatula to scrape the sides down and then re-blend until you get the proper consistency.  (Alternatively, you could just buy hazelnut butter, but where's the fun in that?)
3. Dump all the other ingredients except the chocolate chips and blend until everything is evenly incorporated. 
4. Taste the batter.  Make sure it is to your liking.  If you prefer life on the sweeter side, add another date.  
5. Transfer to a bowl and throw some chocolate chips on it.  Feel free to use as much as you'd like.  (Note - when using a high-speed blender, the batter may warm up a bit which is fine, but you may want to bring it back to room temp. before adding chocolate chips, unless you like the chocolate a bit runny through the batter like I do) 
6. Line a baking tray with parchment paper or silicone liner.  Grab a tablespoon and create cookie shapes onto tray.  Your dough will be incredibly sticky, but this is totally normal.  Wait 30 seconds after you place the dough on the tray and then use your fingers to even out the dough into smooth cookie shapes. 
7. Pop cookies in the oven at 350 for 20 minutes. 
8. Enjoy! 

Thanks for making this! I would love it see how it turns out. Snap a pic and tag me on Instagram @fastbeets so I can see your #fastbeetsapproved healthy creation! Any questions on it? Message me on Snapchat.  

Xx, SS

Pumpkin Breakfast Bites

THE LOW DOWN:

If you like to run out the door in the morning with your cup of coffee and on-the-go breakfast bar, this might be your next replacement.  If you're the type who prefers muffins and scones to hot oatmeal, this might be your next replacement.

They have the consistency of a muffin, with the beneficial fiber of oatmeal or oatbran cereal (which is my nutritional hero), the good for you fats and protein from almonds and the vitamins of dates and pumpkin.  So say goodbye to muffins and their accompanying "muffin tops", and say hello to nutrition.

The ceylon cinnamon in these bars makes all the difference.  A little bit goes such a long way.  When buying cinnamon, refer to this: http://nutritionfacts.org/video/the-safer-cinnamon/

I omitted traditional pumpkin spice for two reasons: 1. I didn't have any and 2. the Ceylon cinnamon combined with the pumpkin and the dates were enough for my taste buds.  Feel free to play around with your own taste buds and add nutmeg or pumpkin spice mix of your choice.  Or play it simple like I did.  You won't go wrong either way.  

INGREDIENTS:

• 4 dates
• 1 cup almonds
• 1/2 cup steel cut oats (if you don't have this, you can totally just use all oat bran or oatmeal)
• 1 cup oat bran
• 1/2 organic pumpkin puree 
• one cup flax milk or non-dairy unsweetened milk
• 1 teaspoon ceylon cinnamon and extra to sprinkle on top
• pinch of himalayan salt or sea salt
• 1/2 teaspoon baking powder

METHOD:

1. Blend almonds until powdered or until it turns into almond butter

2. Blend everything in a high powered blender. 

3. Optional: Top with a bit of cinnamon, sliced almonds, raisins or currants. 

4. Place batter in a parchment paper lined brownie tray

4. Bake at 350 for about 20 - 30 minutes

5. When cool, cut into bars and enjoy!

NOTE: The batter will be much sweeter than the baked result.  If its borderline sweet in the batter, add another date or two.  The baked bites will be sweeter as a result.  

NOTE: This is great toasted on day 2 with some peanut or almond butter.