Fudgy Black Bean Brownies

Last week I gave you guys my five ways to practice self-care. My #5 favorite way was to try a new recipe. There are tons of recipes out there, but this one is a must-try this week! If you’ve stocked up on canned goods, this is one recipe that will utilize them. Already gluten-free, full of protein and fiber and easily transformed into a vegan dessert, if needed!

Fudgy Black Bean Brownies

  • Servings: 8 Brownies
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  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 3 eggs or 3 flax eggs (1 flax egg= 1 tablespoon flax, 3 tablespoons water)
  • 3 tablespoons coconut oil
  • ¼ cup unsweetened cocoa powder
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla
  • ½ teaspoon baking powder
  • 1 pinch salt
  • ½ cup chocolate chips


  1. Preheat oven to 350° F. Grease 8×8” baking pan.
  2. Put all ingredients into food processor or blender.
  3. Blend until smooth, scraping sides of blender with spatula, if needed.
  4. Pour into pan and bake for 30 minutes.
  5. 5-10 minutes before finished, pull out of oven and top with additional chocolate chips.
  6. Cool before serving.
  7. Store in fridge for up to 5 days.

I’ve even set up a cost analysis for you guys to see how cheap this yummy treat can be!

Ingredient:Cost of item:Cost for recipe:
Black Beans0.580.58
Coconut Sugar3.981.00
Coconut oil6.640.71
Cocoa powder2.480.62
Baking powder1.580.02
Chocolate Chips6.980.78
Total Cost to make recipe: $3.98

I can’t wait for you guys to try this recipe and practice some self-care this week! Check out my insta post for my other 5 favorite ways to practice self-care.

Blueberry + Banana Muffins

Growing up, my mom always cooked. I remember going out to restaurants and literally making myself think I was sick, just because it wasn’t my mother’s cooking. And honestly, when I think back, it’s not even the home-cooked dinners that I remember the most. It’s the weekend breakfasts! Every weekend, we woke up to a home-made breakfast. Whether it be pancakes, waffles, eggs and biscuits ‘n gravy or muffins. We always knew that weekends were for lazy mornings and good breakfasts with the family.

One of my all-time favorite breakfasts are muffins. When we were young, my mom would make up a big batch and we would eat them throughout the week too! We even had a mini muffin maker that would make five tiny muffins and it always cooked them to the perfect temp where they had a nice crisp breading on the outside, but a moist cake-y inside.

I try to continue this tradition, regardless of living alone, because it is something that I continue to look forward to on the weekends and it is not only my way of satisfying a craving for those yummy breakfast foods, but also a piece of home to me.

The fun thing about muffins, is that you can always mix them up! There are so many variations that you can make and I love explore with that. So instead of making my typical banana nut or banana chocolate chip muffins, I had been craving a good ole blueberry muffin.

Blueberry + Banana Muffins

  • Servings: 12 muffins
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  • 1/2 cup coconut oil
  • 1/2 cup coconut sugar
  • 2 eggs
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups blueberries (I used frozen and thawed them and smashed them in the bag)


  1. Preheat oven to 350 degrees and oil a 12 set muffin tin.
  2. Melt the coconut oil in the microwave for 30 seconds.
  3. If using frozen blueberries – measure out two cups and place in ziplock bag in hot water to thaw. Once thawed, use hands to mash the blueberries.
  4. If using fresh blueberries – wash and drain and then smash with a fork on a plate.
  5. Mash the bananas on a plate until they are pureed consistency.
  6. Mix in a large bowl the melted coconut oil, coconut sugar, eggs, mashed bananas and vanilla extract.
  7. Mix in a medium sized bowl the flours, salt and baking powder.
  8. Slowly add the dry ingredients into the wet ingredients and mix until just combined.
  9. Fold in blueberries.
  10. Scoop muffin mix into muffin tin and bake for 35-40 minutes.



Rosemary chicken salad 

This is seriously the easiest recipe I’ve ever made. I always make the chicken up ahead of time during meal prep. So all I have to do is make my salad up, throw the chicken on, and head out the door! It takes less than five minutes to throw it all together and I never get tired of it.

This is a perfect meal for anyone who needs a quick, healthy lunch for work. 👍🏼  Continue reading “Rosemary chicken salad “