Sunday, January 30, 2011
I realized with all of the mixed emotions I was having all I could think about was eating. First I had waited to long to eat, so I was starving, but I wanted to have an eating frenzy. In my own way I did, but not the way the Becky from 2 weeks ago would have. All in all, I went 350 calories over my limit. At the "moment in time" I felt like I was eating thousands of calories, but when I tracked it, it wasn't bad. And it was all within the realm of our healthy food list. That tells me a little something about myself. That through this process I am growing, and little by little I am changing.
While change is not easy, it is worth it.
Food has always been my comfort in one way or another, food wouldn't molest me, food didn't make fun of me, food was always there for me.
Food is not there for my entertainment, food is there to fuel my body. I can't tell you how many things I am noticing about my body's reaction to the good things that are going into it. My tastes are changing, I can taste the sweet in foods, that I would have thought bland or bitter before. I am actually tasting my food! unsweetened coconut, is awesome! it's the little things, lol.
I am starting to appreciate my food, and what it does for me. WOW!
I feel like I woke up to a fresh start, and looking at things through new eyes. haha, well at least for today ;) One day at a time.. Looking forward to the week ahead! No excuses!
Saturday, January 29, 2011
Friday, January 28, 2011
Amazing Black Bean Brownie Recipe
For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.