Healthier Brownies for a Lazy Sunday

Today I found myself in a very unique position for a Sunday: I was at home/in town and had absolutely no plans (save for a much needed morning yoga class). Even more, the man was out all day working on a consulting project, so not only did I have the day to myself, I had the abode to myself.


The morning started off well. I got up in time to get to yoga (and find a place for my mat) and got my sweat on. After that, it was time to grocery shop. Grocery shopping solo is far different than grocery shopping with my partner, let me tell you. Suddenly I had so much TIME! Time to look at the shelves. Check out special and new products. Compare labels. Heck, get (almost) everything on my list. It was wonderful. Continue reading “Healthier Brownies for a Lazy Sunday”

A Delicious (but not quite so healthy…) Pumpkin Roll

I will be the first to say this is NOT a healthy recipe, but it is OH SO delicious! I did make some modifications to make it slightly healthier, but sometimes, you have to make those delicious things every once in a while. My hope is to experiment with ways to make it healthier in the next couple of week, so stay tuned! I did however make sure this was corn free, which is a lot of times hard to do.

Beautiful and delicious.

Continue reading “A Delicious (but not quite so healthy…) Pumpkin Roll”

Gluten Free Zucchini Brownies

I love zucchini brownies… love them.  So I decided to make them last weekend, but since my roomie is gluten free I was a little adventurous.  I started with this recipe is a base and modified it from there. They were delicious and I will definitely be making these brownies again!frameShareFile (1)

Of course, I’m terrible and measuring and writing down my changes, but below is an approximation of what I think will work. When in doubt, add more chocolate chips, right? And serve with a cold scoop of your favorite ice cream.

Gluten Free Zucchini Brownies


  • 1 cup almond flour
  • 1 cup brown rice flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup raw sugar
  • 1/2 cup vegetable oil ( I use Smart Balance)
  • 1 teaspoons vanilla extract (I use the kind from the Dominican Republic so it is extra strong)
  • 2 cups shredded zucchini, squeezed really well to remove moisture
  • 3/4 cup water
  • 1/2 cup unsweetened applesauce
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat your oven to 375°F and spray an 8" by 8" glass baking dish with nonstick cooking spray. Set aside.
  2. In a large bowl, combine almond flour, brown rice flour, cocoa powder, baking soda and salt.
  3. In a separate large bowl, beat together oil, sugar and vanilla. Stir in zucchini, water and applesauce.
  4. Slowly incorporate dry ingredients to the wet ingredients, stirring until just combined (a few lumps are ok).
  5. Pour the batter into the prepared baking dish and tap the dish on the counter a few times (not too hard!) and sprinkle the top with chocolate chips.
  6. Place in the oven and bake 45-55 minutes, or until middle is cooked thoroughly. Remove from oven and allow to cool for ten minutes before serving. Enjoy!

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