Happy Family Day Everyone! Hope today is a day full of family fun! And what better to way to enjoy a day off then to bake up some sweet goodness! Inexpensive sweet goodness that will take you 30mins! Now…before we get into ooey gooey details, I must explain that when I bake…I bake from scratch! All ingredients as natural and organic as possible, the best flours, I try to omit as many common food allergens as possible, and still manage to produce a delicious sweet treat that is damn good! HOWEVER….I’ve been hearing all about a pre packaged chocolate brownie mix that is gluten free, corn free, GMO free AND made in Canada. I just HAD to try it! And let me tell you sweet friends o’mine…it was AmAZiNg! So, I can’t take full credit for this recipe, as most of it was done for me, but I did add my own nutritionista flair to the mix 😉 Onto the recipes…………
Ooey Gooey Chocolate Fudge Walnut Brownies
Ingredients:
Entire bag of Purest chocolate fudge brownie mix
2 large eggs
1/2 cup melted butter (I used 1/2 cup coconut oil instead)
1 tsp vanilla extract
I added – 1/3 cup chopped raw walnuts
Directions:
Preheat oven to 350. Lightly grease a 8×8 inch pan. In a large mixing bowl, beat the eggs and vanilla extract together, slowly add melted coconut oil and continue to beat for one minute. Add entire bag of brownie mix to the wet ingredients and beat until
combined into thick batter. Add chopped nuts and mix. Spread batter over prepared pan and bake for 30 mins. Remove from heat and completely cool. Freezes well!
Rice Noodles with Mixed Greens (adapted from 30 Minute Vegan)
This is the perfect dish for sneaking in those calcium rich liver loving greens!
Ingredients:
4 ounces uncooked rice stick noodles
2 tbsp brown rice vinegar
2 tbsp agave nectar
1 tbsp peeled and minced ginger
2 cloves garlic, minced
1/4 cup tamari
1 tbsp diced red chile, or tsp cayenne (optional)
3 cups thinly sliced organic mixed greens (swiss chard, kale)
1 medium sized carrot, grated (1 cup)
1/4 large cucumber, cut into half moon
handful sunflower or mung bean sprouts
2 tbsp thinly sliced green onion
1/2 cup minced fresh cilantro
1/2 cup minced fresh Italian parsley
1/4 cup minced fresh mint
sea salt
Directions:
Cook rice noodles according to package directions. Combine vinegar, agave, ginger, garlic, tamari, and chile. Whisk well. Place greens, carrots, cucumbers, sprouts, green onion, all herbs and salt in a bowl and toss with half the vinegar mixture. Toss the rice noodles in the remaining mixture. Layer the noodles down on a plate or bowl first and top with the veggies. *If you are storing this dish for later, it would be a good idea to add only enough dressing to the noodles as needed to keep them moist, so they won’t get sticky. The rest should be stored separately from the vegetables, or the greens will become soggy and wilted.
** Top this dish with chopped toasted almonds, or toasted sesame seeds
** Experiment with other veggies- mushrooms, eggplant, zucchini
** Freshly squeezed lime juice could work in place of brown rice vinegar
Happy Healthy Fun Family Day!
Health & Abundance,
Samantha 🙂
