Archives for posts with tag: chocolate

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I’ve been mixing chocolate with other ingredients in my bean bakes, but last week I decided to aim for pure chocolate decadence—within dietary and nutritional limits, of course.

I had two pieces for breakfast this morning. The result was that my Chocolate Monster was purring contentedly and, hence, I was very happy. As some of you may know, there’s nothing more aggravating than having a Chocolate Monster nipping away at you.

This bake, which has the taste and texture of a brownie made with flour, extends well beyond breakfast and makes a terrific snack and dessert. In fact, it’s so good, so healthy, and so good for dieters, I posted it on my Food Refashionista site as well.

Note: I used carob chips in this bake because I’m lactose-intolerant, but feel free to substitute regular chocolate chips, if you can.

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Yes, you read the title correctly. 

I intended to make a savoury bean bake because I had leftover, cooked cauliflower that had to be used up.

But my chocolate craving just happened to be in the stratosphere.

What to do?

Use both chocolate and cauliflower in the bean bake, of course. The result? Amazingly delicious and brownie-like without a hint of healthy vegetable lurking in the depths!

Try it on your family and see if they can guess the secret ingredient? The spouse couldn’t and just rolled his eyes when I told him.

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Are you a serious choco-alcoholic? Me too. Very…very…serious.

I don’t even care about all the good nutrition in chocolate; I just go into a supremely happy-taste place when I have some.

Which is why I am absolutely delighted to be able to feed my addiction with this delicious, rich, and more chocolate-y bean bake than the Chocolate-Orange Bean Bake.

Why, you may be wondering, did I bother making two chocolate bean bakes in the first place? Good question!

And the answer is twofold:

  • The Chocolate-Orange Bean Bake is lower in calories because it has only cocoa powder and oranges.
  • This one is higher in calories because of the banana and the carob chips.

It’s helpful, I find, to have a choice when the chocolate urge hits hits. If it’s a good diet day, the decision will go one way; a bad day, the other.

Also, this bake also has a great texture—somewhat like a brownie.  And I do mean “great” because I am battling texture problems with a kiwi bean bake (more on that later), and I know of what I speak.

So…enjoy!

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This bean bake has…

  • A light chocolate flavour.
  • A hint of orange.
  • A cake-like texture.

It’s delicious, and I’ve been eating it for breakfast. Yes, that’s right. One of the nicest things about sweet bean bakes is that they make a first-class breakfast because they are loaded with protein. I need protein and when it comes in the guise of chocolate, I’m a happy camper!

Even the spouse, who is not fond of chocolate (how is that possible?), likes this bean bake—although he did say that it would probably be better if it were topped with whipped cream.

Well, what wouldn’t??!!

I’m a dieter, and I know very well that everything I can eat would taste much more exciting if it were fried, blended, mixed, chopped, or topped with the foods I can’t eat.

And I told him so in no uncertain terms, thank you very much!

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