As Promised

I mentioned hubby's daily work snack last week.

It is a different black bean brownie recipe.

I make at least one 8 x 8 pan a week cut into 9 pieces.

Two pieces go to work each day to be devoured mid morning.

They are a good source of proteint (beans and eggs)

and use honey as a sweetener (a win in our book).

For me they are are a win because they mix up in the VITAMIX

and quickly dump in the pan.

Here's the recipe from our friend Dr. Axe (He specializes in fixing "gut" issues.)

Black Bean Brownies

1 can 15 ounce black beans, drained

½ cup cacao powder

4 tablespoon coconut oil, melted

¾ cup raw honey

1 teaspoon vanilla extract

3 eggs

½ cup gluten-free flour (you can use regular all purpose as well)

¼ teaspoon sea salt

¼ cup water

DIRECTIONS:

Blend all ingredients together.
(I add the ingredients from bottom to top for ease of blending)

Grease 8 x 8 pan.

Bake for 40 min. at 350 degrees.

Today, we are feeling minor effects of Tropical Storm Irma.

A lot of rain and occasional wind gusts.

I have seen a few broken branches so far ...

Weather in the 60's today,

so I made a warm pot of chili and some corn bread muffins for dinner ...

 will also be good in hubby's lunch tomorrow.

A Little Celebration

It is Labor Day.

Are you celebrating the ability to work?

Work was never meant to be a curse.

Work is one of God's means of providing for us.

Today we are thankful for jobs that God has provided to meet our needs.

I have been a book shelver, a nanny, a cashier, a phone operator, a teacher ...

Hubby has worked fast food, at a hardware store, as a nuclear mechanic,

as a farm hand, as a stocker, as a tractor mechanic ...

God has always met our needs.

Today hubby has the day off.

While we enjoyed celebrating our anniversary last month with family,

we are enjoying celebrating again today.

We enjoyed some extra rest this morning,

enjoyed a four mile walk/run,

exercised for another hour at home,

grilled lunch outside,

studied our Bibles for over an hour in our sweet little front yard,

are looking forward to French Dip Sandwiches and Watermelon for supper,

Breyers almond milk peanut butter ice cream for a treat,

and a four mile walk to finish with a bang.

Just the perfect day together celebrating 15 years and looking forward to another 15+ as the Lord allows.

Last week for our baked good breakfast on Friday and Saturday,

I made some Morning Glory muffins.

I made them with a little fear and trepidation ...

they are one of my favorites,

but the last time I made them,

hubby was not impressed.

I had not been shopping and the recipe just suited what I had on hand.

This time, hubby raved ...

not only are we to keep the recipe,

but it might also become a lunch box snack

(it takes a lot to overthrow the favored black bean brownie).
 ** I was going to create a link to the latest black bean brownie recipe,

but I guess I haven't posted it yet ... maybe next Monday. **

While there are many recipes out there,

this is the one that I am using right now.

Paleo Morning Glory Muffins

2 large eggs

8 T. pure maple syrup

¼ c. coconut oil

½ c. shredded carrots

8 oz. crushed pineapple, drained

2 tsp. vanilla extract

2 c. almond flour

¼ c. coconut flour

½ tsp. baking soda

½ tsp. kosher salt

2 tsp. cinnamon

¼ tsp. nutmeg

⅓ c. raisins

⅓ c. coconut

¾ c. chopped walnuts

Directions:

Preheat oven to 350 degrees.

Whisk together the eggs, maple syrup, coconut oil, carrots, pineapple, coconut and vanilla in a small bowl until combined. Set aside.

Toss the flours, baking soda, salt, cinnamon, nutmeg, raisins and walnuts in a medium bowl.

Pour the wet ingredients into the dry and mix until well combined. Do not overmix.

Scoop batter into 12 cupcake wells and place into preheated oven for about 20 minutes or until inserted toothpick comes out clean.

Allow muffins to cool in the pan for at least 5 minutes before removing.