We have definitely tricked a few people with this recipe before because these brownies look, smell, and taste just like the ones your grandma use to make with butter and flour. Laura found the recipe on Instagram for the brownies and we are drawing a blank on where she found it otherwise we definitely give props to you. So if this looks like your recipe shoot us a message and we will give you shout out.
So we technically made up this dessert for our #weirdvegwednesday but there isn’t really any veggies in it. I’m going to modify and call it weird produce Wednesday because of the avocados in the frosting. If you try this recipe out on unknowing subjects we would love to hear what their response was when you told them what was actually in these. The pan I made was a double batch, so the ingredients listed below are for just a single batch. So don’t follow my directions below and put them in a 9″ x 13″ like my pic otherwise you will be a brownie flatbread. Ooh I might be on to something with that…
So we’ve had a couple of busy days but we did try out a new Weird Veg on Wednesday this week. We chose tomatillos which I guess we have used before but mainly in salsas. Tomatillos if you have never had them are an interesting flavor. Although they look like a small green tomato, they have more of a citrus type flavor. It really added a nice little zing to this dish.
Tomatillos are a great source of Vitamin C and potassium. For their calorie content they also have a decent amount of fiber. When buying tomatillos I like to try to find ones that still have some of the husk on them and they should have a nice firm texture. Sometimes when you are buying veggies that aren’t mainstream you need to check them to make sure they haven’t been sitting there for too long. Once you get them home, peel the husks and give them a good wash, the outer flesh tends to have a sticky residue on them. Enjoy this delicious and fun Veg!
For the blackened cod that was just simply, 8 oz cod fillets drizzled with a little olive and coated generously with blackening seasoning. Depending on thickness you will need to cook between 10-15 minutes at 400 degrees.
#weirdvegwednesday this week we decided to both honor our weird vegetable choice and the fact that yesterday was National Pancake Day. Why wouldn’t we use a vegetable to make pancakes??? So if you don’t like squash don’t go near this one but if you love it, you have to try it. Kabocha squash has a very similar flavor to butternut squash but with fewer calories and similar health benefits. YES PLEASE!!! I needed to go to a smaller local grocery store in order to find one, your big chain stores probably aren’t going to carry this variety, even Whole Foods. The sauce will take 15-20 minutes to make so plan accordingly when you are timing out your pancakes.
So, I hear a lot of time about how people don’t have the time to eat healthy and make the meals that I post. I know things change with kids involved and days get busy but honestly it just comes down to planning and your priorities. I would rather spend an hour in the kitchen making a nice meal that is good for me than an hour in front of the television. I’m probably a little strange because my days begin and end with food, that is all I can think about. I know that isn’t the case for everyone but it can be, you can change your habits, you can do things to make healthy cooking easier. I would love to help you if you are interested.
So in full disclosure, I need to come clean on this recipe. I am guilty of concocting this in my head while in the middle of church last night instead of focusing wholeheartedly on the message. I would like to think I have a healthy obsession with food, but I’ll try to get my priorities straightened out. The good news is that I didn’t spend that time brainstorming this recipe and to have it be a dud. The steak was delicious but the quinoa risotto was the best I’ve ever made, no lie. It had a sweet and creamy factor to it that made it seem like there was a ton of butter and cream in it.
Steak Roulade with Balsamic Mushroom Sauce
Acorn Squash Quinoa Risotto
The Cook & The Coach
Healthy is a LIFESTYLE.