Black Bean Mint Brownies

Black beans in brownies? Do not be afraid my fellow foodies. These brownies are so moist and delicious. You will not be able to taste the beans at all and they add fiber and protein to your chocolate fix. What could be better than that?

Ingredients:
1 Box store bought brownie mix
1 can black beans
1/2 package Andes Mint Chocolates, chopped

Directions: 
1. Drain and rinse black beans. Put back  in the can and fill with water until the beans are just covered.
2. Puree the black beans and water.
3. Combine black bean puree and the brownie mix
4. Pour into a 9x13 pan and sprinkle the mint candies over top
5. Bake according to package directions. Mine said 24 to 26 minutes but they were done(toothpick came out clean) in 22 so keep an eye on them.

Taco Seasoning

Put down the packets! Here is a simple recipe that trumps those seasoning packets filled with unnecessary sodium and msg that tastes waaay better than the packets.

Ingredients:
1 Tbs chili powder
2 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1/8 tsp red pepper flakes (this is optional and you can also add more for a spicier mix)
2 tsp flour
S&PTT (I add the salt and pepper to the pan of ground meat as its cooking, not to the mix)

Directions:
1. Stir together all of the spices in a small bowl.
2. Add the flour right before you plan on using the taco seasoning. This will thicken the tacos so you don't have a watery mess.

Oven Fries

French fries are one of my favorite guilty pleasure, but they do not always fit into a healthy diet. This is why I came up with these oven fries. They are not actually fried and only call for 2 tablespoons of olive oil total. Plus, they are absolutely delicious. 

Ingredients: 

2 Russet Potatoes 

2 Tbs olive oil 

1 tsp garlic powder 

S&PTT 

Directions:

1. Preheat oven to 400. Wash potatoes thoroughly and cut into fries. (As shown above)

2. Toss potatoes in olive oil and seasonings 

3. Bake for 25 minutes, flip and bake for 20 more. 

4. Enjoy! 

*When you go to flip the fries, do not force them. They will release themselves from the pan when they are brown and crispy. If you force them you will end up with a mess of broken and mashed fries. 

Spoon bread!

One of my favorite things about going out to tex-mex restaurants is the spoon bread. It's like a richer, creamier cornbread. It's never dry or crumbly. I would pick a restaurant based on this side dish alone. I always thought that it was impossible to make this dish without copious amounts of cream and butter, but I have found the secret. Get this, only two ingredients and you will have this delicious side dish on the table in less than 20 minutes. It is budget friendly(I only paid a dollar for the entire recipe) and you can add anything you want. I have made it with green chilies and cheddar cheese and it was fabulous. 

Someone dug into this one before I could take a picture!

Ingredients:

1 can creamed corn

1 box Jiffy Corn Muffin Mix 

Directions:

1.Mix corn and jiffy mix together.

2. pour into a baking dish sprayed with cooking spray

3. Bake according to package directions (12-14 minutes at 400)  

Granola

Sometimes the best recipes come straight out of your pantry, using staple items. This granola recipe is so simple and do not be limited by the mix ins I use! This is the type of recipe I love because there is a technique, but you can change it up any way you want. You can use peanuts, raisins, m&ms, coconut, almonds, dried cherries, pecans, flax seeds... the list goes on and on! Today, I am using dried cherries, almonds and coconut!

                                      

Ingredients:

3 cups oats

1/3 cup juice or water

1/4 cup honey
1/4 cup packed light brown sugar 

2 tsp cinnamon 

pinch salt
1 tbs vanilla extract
2 tsp vegetable oil

Mix ins! 

1/2 cup almonds, chopped

1 cup dried cherries, chopped 

1/2 cup coconut

Directions:

1. Preheat oven to 300. In a saucepan, melt together juice, sugar, and honey over low heat, stirring until the honey is dissolved. Take off heat

2. Stir in vanilla and oil to the honey mixture
3.Pour honey mixture over oats, nuts, cinnamon, coconut and cherries. Stir gently to coat 

4. pour onto foil lined cookie sheet and bake for 20-30 minutes (until golden brown) stirring a couple of times 

*Make sure not to stir too much and be gentle! If not, you won't get those clusters of granola, which I love. 

Pumpkin Roll

I absolutely LOVE everything pumpkin. Pumpkin spice lattes, pumpkin pie, pumpkin carving, Southern Tier Pumking ...and pumpkin roll. My only problem with the pumpkin roll is the filling. Don't get me wrong, I love it, but I hate that it is made of a stick of butter and an 8 oz block of cream cheese, fattening up the whole dessert. I have tweaked the original recipe in order to make this pumpkin treat a little more waistline friendly.

Ingredients:
1 can pumpkin puree
3/4 cup flour
3 eggs
1 tsp vanilla
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 tbs lemon juice
3/4 cup sugar
2 tbs. baking soda

1 block neufchatel cheese (At room temperature)
2 cups powdered sugar
1 tsp vanilla extract
1 tbs unsalted butter

Directions:
1. Combine the flour, baking soda, cinnamon, ginger and nutmeg
2. Mix pumpkin, eggs, vanilla, sugar and lemon juice in a large bowl
3. In small batches combine the flour mixture to the pumpkin mixture.
4. Add the batter to a cookie sheet that has been lined with foil or parchment and sprayed with cooking spray
5. Bake 15 minutes
6. Allow to cool for 5 minutes. Transfer the cake onto a CLEAN kitchen towel. (the parchment/ foil make it easy to flip the whole pan onto the towel and then peel off the Parchment) Roll the cake up with the towel and place in the fridge for about 15 to 20 minutes.
7. Mix together the cream cheese, butter and vanilla
8. Slowly add the powdered sugar. You can use more or less depending on how sweet you like the filling.
9. Unroll the cake and spread with filling. Roll back up. Enjoy!

Beauty Recipes

When it comes to beauty and glamor, a good base is key. Here are some of my all time favorite all natural DIY beauty recipes. These are items I keep in my pantry at all times for cooking and they work just as well for beauty products.

Calming Oatmeal Face Mask
This mask is best for relieving redness and smoothing out your skin!

Ingredients 

• 1/2 cup oats

• water

Directions
Grind up the oats using a food processor. (I've used my hands before, too) Add enough water to make a paste. Apply to a clean face. You may need to add more water as you go because the oats will absorb it quickly. Leave on until dry, about 15 to 20 minutes. Rinse! I always plug up my sink and fill it with a little water, this way I can rinse off my mask without clogging up the sink.

Lemon and Baking Soda Teeth Whitener
Forget about those expensive whitening strips and products! This works so well and I love that it is all natural.

Ingredients

• 1 tbs Baking soda

• Splash of Lemon Juice

Directions
Mix together the baking soda and lemon juice to make a loose paste. Gently apply to teeth using a toothbrush or your finger. Do not let this sit for long! Only for about 1 to 2 minutes. Rinse well with water.

Brown Sugar Body Scrub
You can also substitute sea salt or regular sugar for the brown sugar. Just keep in mind the salt can be aggressive on sensitive skin so do a patch test first if you are unsure. 

Ingredients

• 1/4 cup Extra Virgin Olive Oil

• 1 cup Brown Sugar

• Optional: A few drops Essential Oil of Your Choice

Directions 
Mix Oil and brown sugar. Apply to skin and gently massage in small circles to slough off dead skin cells. Rinse with warm water.

Pore Refining Egg White Mask
I used to love those peel off masks that make your face feel tight and clean, but those would cause too much drying for my skin. This mask will give you that same feeling, without all of the nasty drying effects.

Ingredients

• 1 egg

Directions
Separate the egg white from the yolk. Whip up the egg white with a whisk or a hand mixer until fluffy. Apply to a clean, dry face. Wait until dry and rinse with lukewarm water. 

Turkey Chili

Although I love to cook, sometimes after a long day of work and school I want to come home with dinner ready and waiting for me. Which brings me to one of my all time favorite kitchen tools... the crock pot! This little baby is highly underrated. You can literally make anything in a crock pot. I have seen recipes for everything from cakes to soup to bread.
Today, I went with a fall favorite, one of my stand by recipes...Chili. Now, chili may not be the most gourmet recipe in the world, but it's easy, hearty, and in this case super healthy! That's more than enough for me!

Ingredients

• 1 lb ground turkey
• 1 onion, chopped 
• 1 green bell pepper, chopped 
• 1 large or 2 small cloves of garlic, minced 
• 1 can tomatoes with green chilies 
• 2 cans chopped tomatoes 
• 1 can stewed tomatoes 
• 2 cans corn 
• 1 can black beans 
• 2 cans red kidney beans 
• 2 tbs chili powder 
• 1 tbs cumin 
• 1/4 tsp red chili flakes (add more if you like it spicier!) 
• Salt and Pepper to taste(S&PTT)   
• 1 tbs olive oil 
• water

Directions

1. heat a large saute pan to medium-high heat, add olive oil, add turkey and brown (To ensure good carmelization, do not crowd the pan!)
2. Drain turkey if you are not using lean, then add the onions and bell peppers to the saute pan with a pinch of salt(it brings out the sugars/moisture in the veggies) Saute until translucent. 
3. Add the dried spices to the veggies. (When they hit the oil, the flavors are heightened) 
4. Deglaze the pan with 1/2 cup water. Make sure to scrape up all of the fond (brown bits), which is where the flavor is.
5. Transfer to a slow cooker or large pot.
6. Add the canned veggies, water to the consistency you like, and S&PTT *Don't forget to drain and rinse the beans
7. If using a large pot, bring to boil and reduce to simmer. Cook on low for 45 minutes to an hour. 
8. Serve with shredded cheddar, green onions, sour cream... whatever you prefer!