Ahh, yes, I know that I have incorrectly used the word BEAN instead of BEEN. It is my silly way to talk about how we have all been/bean home for a while now. I have a yummy way for you to use those cans of black beans you have stocked up on. I thought that you’d like to have another way to eat them. I have also included a recipe to use peanut butter in something other than a sandwich.
As you may have heard, Governor Baker has extended the stay-at-home order to May 18. I have decided to cancel all appointments for the whole month of May. I look forward to being guided and educated by the information of how the state will phase openings of businesses. The decision to remain closed will be determined by these guidelines. I will also be following all guidelines set by the Gleason Y.
This Friday, May 1, I will be listening to a state virtual meeting for massage therapists. I am hoping this meeting will give helpful information about what the best practices and recommendations will need to be. I look forward to implementing these guidelines to keep you and I safe when it is appropriate for massage again.
It has been a while and I miss you. Enjoy!!!
Rocco DiSpirito’s Black Bean Brownies
(as seen in Women’s Running, 2011)
- 15 oz. Black beans, drained & rinsed
- 1/2 Cup unsweetened cocoa powder
- 1 tsp espresso
- 3/4 Cup egg substitute
- 3 TBLS whole wheat pastry flour
- 3/4 Cup Agave
- 1 TBLS unsalted butter – melted
- 1 tsp vanilla
DIRECTIONS:
Preheat the oven to 350°F. Spray an 8×8-inch baking dish with cooking spray. Combine the beans, cocoa powder, espresso powder, egg substitute and pour in the bowl of a food processor. Process until the mixture is smooth, about two minutes, scraping down the bowl halfway through. Add the agave, butter and vanilla. Process until all of the ingredients are combined (about one minute).
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the dish halfway through the baking time. Then turn the temperature of the oven down to 300°F and bake for another five to eight minutes, or until a toothpick inserted in the center comes out with little bit of soft batter clinging to it. It should not come out clean, if it does it’s overcooked. Let the bars cool completely at room temperature in the baking dish on a wire rack. Then put them in the fridge for at least three hours. When they’re cold, cut them into 12 squares and serve. Refrigerate any leftovers.
Nutritional info per serving:
110 calories, 1.5g fat, 24g carbohydrate, 3g fiber, 4g protein, 103mg sodium
Spicy Peanut Stew
(taken from BodyRock.tv)
Makes 4 servings
Calories: 250 Fat: 10g, Carb; 38 Protein: 10g
- 1 tsp olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 red pepper, diced
- 1 jalapeno, seeded and diced
- 2 medium sweet potatoes, peeled and chopped
- 1, 28oz can diced tomatoes
- salt and pepper, to taste
- 1/2 cup natural peanut butter
- 4 cups vegetable broth
- 2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1, 15 oz can chickpeas, rinses and drained
- 2 handfuls of spinach or kale
- ½ cup natural peanut butter
- 4 cups vegetable broth
- 2 tsp chili powder
- ¼ tsp cayenne pepper
- 1, 15 ounce can chickpeas, rinsed and drained
- 2 handfuls of spinach or kale
DIRECTIONS:
- In a large saucepan, heat oil over medium heat, add onion and garlic and saute until translucent.
- Add red pepper, jalapeno pepper, sweet potato and canned tomato. Raise heat to medium-high and simmer for 5 minutes. Add salt and pepper to taste.
- In a medium bowl, whisk peanut butter with 1 cup of stock until no clumps remain. Stir into the above and add remaining broth, chili powder and cayenne. Cover and simmer for 10-20 minutes or until sweet potato is tender.
- Stir in chickpeas and spinach or kale. Cook until spinach or kale is wilted