Flourless Chocolate Cake

I must admit, I stand slightly amazed at how chocolaty and satisfying this truly is! I have been playing with the Bean Brownie recipe listed below...and have found a way to adjust it and make it more like a flourless Chocolate cake. Serve this with homemade whipped Cream (sweetened with Agave Nectar of course) and you have yourself an impressive dessert that won't throw your blood sugar off! So...here it is!


WHAT YOU WILL NEED:

1 Can Black Beans, rinsed
2 Squares of unsweetened Chocolate plus 1/4 cup unsweetened Cocoa Powder
2 Tbsp Strong brewed Coffee and 1 Tbsp finely ground Coffee ( I use both but you don't have to)
1/2 Stick Butter
1/2 Cup unsweetened Applesauce
2/3 Cup Agave Necatar
2 Eggs
1/2 Cup Walnuts (can use almond flour..but if you do, decrease amount slightly)
1-2 Tbsp Vanilla (your preference...i use two and get raves!)
1 pinch of Sea Salt

DIRECTIONS:

Preheat Oven to 325 degrees. In a double boiler or sauce pan on low heat, Melt chocolate and butter together. Add the coffee and cocoa and mix well. In a food Processor or Blender, place the black beans, vanilla, walnuts and a little bit of the chocolate mixture and blend until smooth...about 2 minutes. While this is blending, in a separate bowl, mix the eggs on high until light and fluffy. Add the agave nectar and continue to mix until well incorporated. Add the bean mixture and the remaining chocolate mixture together and stir well. Lastly, Add the egg mixture to your batter. Pour into a 9 inch prepared pan. I use a tart pan that gives the cake beautiful scalloped edges, but any pan will do. Bake for 35-40 minutes. Cool and then refrigerate. This is also best when served cold, as the texture really settles in. Top with homemade whipped Cream...or nothing! Enjoy!

Cheesecake Made With Agave Nectar With Sweet Sour Cream Topping

Some seriously yummy cheesecake! I just made this for Thanksgiving and it was a big hit! Especially after everyone found out there were virtually no carbs involved. So...if you are like me and can't stand life with no cheesecake...feel free to indulge here and there with this concoction. The Crust is amazing and made with nuts...no flour!

WHAT YOU WILL NEED:

For The Filling:

4 ~ 8 oz. Packages of Cream Cheese at room temperature ( I used 2 cream cheese and 2 Neufachetal to cut the fat just a tad)

3/4 cup Agave Nectar

1 Tbsp Lemon Zest

2 Tbsp Fresh Squeezed Lemon Juice

4 Eggs at room temperature (critical)

1/4 Cup Sour Cream (optional but really makes this!)

1/4 Cup Heavy Cream (again...optional but really makes this!)

Pinch Of Sea Salt

For The Crust:

You may choose the nuts you like best, but for my recipe, I had almonds and walnuts and it wow'd me!

1 Cup Almond Meal (you can make your own by grinding almonds in food processor..making sure not to make "almond butter" by pulsing too long!)

1/2 Cup Chopped Walnuts

1/2 Cup Chopped Almonds

1/4 Cup Agave Nectar

1/2 Tsp Cinnamon

Pinch Of Sea Salt

1 Stick of Butter (you could probably get away with 3/4 but hey...what the heck!)

For The Topping:

1 Cup Sour Cream

1 Tsp Vanilla

2-4 Tbsp of Agave Nectar (taste for your sweetness preferance and adjust accordingly)

Pinch Of Sea Salt

DIRECTIONS:

Prepare the crust first so it can cool while you mix the filling. Preheat Oven to 350 Degrees. Combine the almond meal, chopped nuts, agave nectar, cinnamon and salt in a mizing bowl. Add melted butter. Mix well with spoon and be prepared to add almond meal if necessary to ensure you get a nice texture that will be "pressable" but not too wet. Press Mixture into the bottom and 1/4 way up the sides of a prepared springform pan. Bake for 12 minutes or until lightly browned. Nuts burn easily so be aware of time! They do not have to turn black to taste burnt! Cool Completely before filling. ( I throw it in the freezer while I prepare the filling)

FILLING: Using an electric or Stand Mixer, Cream the Cheese together until very smooth. Add the Agave Nectar, Lemon Zest and Lemon Juice and Sea Salt until well incorporated. Add the eggs one at a time making sure each is well mixed in. Pour into the pan over the crust. Bake at 350 degrees for 1 hour and 20 minutes. Then, open the oven door and allow cake to cool in the oven. Make sure you have a shallow pan of water in the bottome of the oven or your cake will crack on the top! (see my pic...lol! But the good news is that the topping covers that up!)

For The Topping:

Preheat oven to 425 Degrees. Combine all ingredients well and spread on the top of the cheesecake. Bake for 5 minutes to allow the topping to set. Cool and Refrigerate for 6-12 hours for best results!

ENJOY!!!!

Chocolate Mocha Ice Cream

Wow!! Who knew that you could actually eat ice cream without guilt or nasty chemical additives...and be totally satisfied? Well, it is another truth that needs to be told...and there is simply no end to what you can add to this recipe to make it whatever your craving!

What You Will Need:

1 Cup Lowfat or Whole Milk ( I prefer organic)
1 Cup Half and Half
1/2 Cup Agave Nectar
1/2 Cup Unsweetened Cocoa
1 oz Unsweetened Bakers Chocolate (if you have it)
1/4 Strong Brewed Coffee ( I use Dark Roast)
1 Tablespoon Vanilla
2 Egg Yolks
Pinch Sea Salt

DIRECTIONS:
Melt Chocolate on low heat in medium saucepan. Add remaining ingredients and heat slowly until milk bubbles on sides. Stir while bubbling to continue to combine ingredients well (About 5 minutes total). Pour into a metal mixing bowl and cool completely ( you can cradle in an ice bath to speed up this process..just add ice and water to a larger bowl and place smaller bowl on top). This will take about 30 minutes. Then, pour into ice cream maker and mix according to it's directions. If you would like to add additional ingredients to this such as Peanut butter chunks, Chocolate Chips, Perppermints etc., do so during the last 5 minutes of mixing so that they remain in their own form and do not break down into the body of the ice cream. IF you do not have an ice cream maker...have no fear...you can hand churn...as long as you have absolutely nothing else to do for 4-6 hours. ( I actually did this a few weeks ago...which is why I now have an ice cream maker)

Hand Churning Directions:
Follow directions above but after you are finished cooling the mixture, place in freezer and Stir vigorously every 1/2 hour making sure you are breaking up all of the ice crystals that have formed.

Enjoy!!!

AMAZING BLACK BEAN BROWNIES

Ok so I never thought it was possible to eat a brownie again while living the low glycemic lifestyle...but wow!! And this is even good for you in small doses of course. I wish I could take credit for this recipe...and the innovation it took to figure it out..but I cannot!! It came from here: http://paperalaarte.typepad.com/but_weight_i_can_eat_it/2008/08/black-beans-brownies.html
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 actual french roast coffee grounds..unbrewed of course.

What You Will Need:

4 ounces unsweetened chocolate

1 cup unsalted butter

2 cups canned black beans, drained well

1 cup walnuts, chopped

1 tablespoon vanilla extract

¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive..or grounds )

¼ teaspoon sea salt

4 large eggs

1½ cups light agave nectar

Directions:

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, if using instant coffee add it to the warm mixture. 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, 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. Mix well. Pour the batter into the prepared pan. 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.

I froze mine and they were excellent that way too. Enjoy!!

Parmesan Chicken with Roasted Garlic Cream Sauce and Green Beans

Decadant flavors and Low Glycemic and Phase one South Beach Friendly too!!

What You Will Need:

4 Chicken Breasts
1 Tblsp Soy Sauce
1 Egg
1/2 cup Parmesan Cheese
1/4 cup Whole Grain Bread Crumbs (eliminate of on phase one of South Beach Diet)
1/2 tsp Sea Salt
2 Heads of Garlic
1 Cup of Half and Half
1 Pound Green Beans
Olive Oil
1 Clove Minced Garlic

Directions:

Preheat Oven to 350 degrees. Wrap one head of garlic in foil after cutting the end off. Take apart other head and leave skin on. Place all garlic on Cookie sheet and roast until soft. About 25 minutes. Meanwhile, Rinse and trim Chicken Breasts. combine Soy sauce, egg and sea salt in bowl and whisk together. In a seperate bowl, mis together parmesan cheese and bread crumbs. Dip each breast into egg mixture and then into dry mixture to coat. Place in shallow baking dish and bake for 30 minutes or until no longer pink. I like to turn the oven up to 400 degrees for the last 5 minutes to further brown the cheese.

CREAM SAUCE:
Pour half and half into saucepan on medium heat. Take foiled head of garlic out and squeeze out the softened garlic into the pan. Add a pinch of sea salt. Gently whisk the mixture together and continually stir until sauce begins to thicken.
GREEN BEANS:
In a saute' pan, pour enough oil to barely cover bottom. Add 1 clove of miced garlic and a pinch of sea salt. Saute garlic until it begins to brown. Add green beans. Continue to cook until very green in color and slightly firm. Add the roasted garlic cloves that were seperated from each other (they should be slightly browned from seperating). Add additional olive oil if needed.

When chicken is finished, assemble on plate with green beans and drizzle Cream Sauce over the top. Enjoy!

Serves 4

SPICY BLACK EYED PEAS AND COLLARD GREENS

What better than a little New Orleans Style kick to warm you up on a cool fall day? I found this recipe on a gluten free website http://glutenfreebay.blogspot.com/2008/01/spicy-black-eyed-peas-and-collard.html and it is wonderful. It is Phase one South Beach Friendly as well as Gluten free and Vegan. Yum!

What you will need:

5 cups collard greens, rinsed and chopped or shredded
2 15-oz. cans of black eyed peas, rinsed and drained
1/3 cup extra virgin olive oil1 large onion, diced
5 cloves garlic, minced
1 1/2 tsp red pepper flakes
1/2 tsp cumin seeds
3 bay leaves
2 tsp chili powder
2 tsp smoked sweet paprika
1/4 tsp sea salt
1 large poblano or anaheim chili pepper, seeds removed, minced
1/3 cup wine (red or white)
2/3 cups tomato sauce
1/2 cup water or vegetable broth

DIRECTIONS:


In a large, heavy-bottomed pot or deep frying pan, heat the olive oil over medium heat. Add the onions and sautee until translucent. Add the garlic and pepper and all of the herbs and spices except the salt. Stirring frequently, cook the spices in the oil for several minutes. Add the collard greens and saute, coating the greens thoroughly in the spices and oil. Sautee for 5 minutes or until the greens begin to wilt. Add all of the remaining ingredients and cover. Turn heat to medium-low and simmer for 30 minutes or until the greens are tender. Stir regularly to make sure ingredients don't stick to the bottom of the pan. Serve hot, as a main dish or a side dish. Can be topped with sour cream.

Black Bean Chicken Chipotle Soup

This soup satisfies many cravings and adds a little kick to your mealtimes! Easy prep with a sophisticated taste.

What you will need:


2 Cans Goya Black Beans
2 Cans Goya White Beans
1 Can Diced Tomatoes (fire roasted or with Green Chilis)
One Yellow Onion ~ Diced
4 cloves Garlic ~ Chopped
Cilantro ~ Fresh, chopped or dried to taste
Cumin Powder~ a Teaspoon or more to taste
Chipotle Powder ~ grind a dried Chipotle and use to taste
Sea Salt ~ 1/2 Teaspoon or more to taste
Pepper ~ to taste
Olive oil ~ enough to cover bottom of a stock or soup pot slightly
Chicken Buillion ~ 1 or 2 cubes, or 8 oz Chicken Stock
1 Large Chicken Breast, shredded (boil the breast in small amount of water with sea salt and cumin for about 15 minutes, then shred by hand)
Avocado for garnish
Cheese for garnish (optional)
Sour Cream for garnish(optional)

DIRECTIONS:

Sauté Onions and garlic in olive oil in stock pot. Meanwhile, Rinse beans in colander to remove liquid and excess salt. In a food processor or blender, combine half of the beans and half of the tomatoes along with Cumin and Sea Salt. Puree until almost smooth. Transfer to stock pot and add remaining Beans and tomatoes. Add Buillion or Stock. Bring to simmer. Add shredded chicken, Chipotle powder and Cilantro. Add enough filtered water to get a thick soup consistency, keeping in mind that it will reduce and thicken a bit. Let simmer at least 15 minutes. Top with Avocado slices. You may also top with Lowfat Cheddar and lowfat Sour Cream if desired.