Last week was cold and rainy. Look our raining gear!
I remembered to take pics of my lunch twice last week. YEY~
Indian roasted root vegetables, fried okra and raisin bread.
6 vegetable tart with buckwheat crust at Le Pain Quotidien. Although the tart was delicious, it was too little food, I was starving an hour later and had to run to the cafeteria for a gigantic bagel.😦
Chocolate protein cake with sunflower seed butter paired with green juice.
grilled cheese with avocado and egg sammie with a new-to-me bread (see below)
This week’s groceries hall from WF and Tj’s
some new products that I’m excited to try:
We went to the outlet on Saturday. Sofia had great time walking around
she knows how to entertain herself
look how cute she is: looking at the price tag in kids section
we found something for all of us. A very productive 3 hrs spent!🙂
On Sunday: I made pumpkin gnocchi using chickpea flour.
the harvest salad was so amazing that after I finished the leftovers, I made some more😯
Last but not least, I finally made black bean brownies! Let me tell you, this thing is MUCH better than brownies!!! It’s like eating a decadent chocolate fudge cake! When I was eating, I kept saying: I can’t believe this, this is surreal, why I waited so long to make it!!!!!
Of course you want the recipe, right? yes, you MUST make this!!!
Decadent vegan black bean brownies (I didn’t follow any recipe but looked severals and came up with my own)
- 2 cups black bean cooked
- 2 large flax eggs (3 T flaxseed meal + 6 T water)
- 1/4 C coconut oil (melted)
- 1/2 C pumpkin puree
- 1 C cocoa powder
- 1/4 C oats
- 1/4 t salt
- 1.5 t baking powder
- 1/3 sugar or stevia baking blend
- prepared the flax egg
- blend all the ingredients in the food processor
- grease 8*8 baking pan
- bake at 350F for an hour (the stick will not come out totally dry but it is fine, all the ingredients are cooked)
- cook before cutting
Serve it with greek yogurt or ice cream. ENJOY~