Bootcamp finale is approaching! This means many things, including:
- Final weigh-ins and new pictures!
- Lots of bootcampers trying to figure out their next steps!
- Potential for a return to “how you used to eat” - use my blog for support to keep you going!
- I have more flexibility in what I blog!
During bootcamps I post recipes that fit well for the upcoming week’s food plan. A lot of the recipes I share will fit on any plan or day, maybe with a bit of tweaking. No promises but I’m thinking this may be a chocolate-filled month. Now’s the time I can post things that I wouldn’t necessarily recommend during bootcamps due to extra ingredients or the potential for overeating (even approved desserts should be in moderation!). So current bootcampers, make a note to check this out after Sunday!
Fudge Daddy Brownies http://chocolatecoveredkatie.com/2011/06/10/im-obsessed-with-this-dessert/
- ¼ cup unsweetened cocoa powder
- ½ cup almond flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup Splenda
- 3 tbsp soft tofu or firm or lite firm (don’t let this deter you – see below!)
- 1/3 cup pumpkin***
- 2 tbsp coconut oil
- 2 tbsp almond milk
- 1 tsp pure vanilla extract
Combine dry ingredients (all through Splenda), and mix very well. In a blender, combine wet ingredients and blend until smooth. Pour wet ingredients over dry and stir, then pour into a 4×6 oiled pan for regular brownies or mini muffin tins for brownie bites. Cook for 12-18 min at 325 F. The blogger recommended not eating them for at least an hour after baking as they’ll taste sweeter in time and added this note…Fudgy variation: If you want them extremely fudgey (as in “so gooey you need a fork to eat them”) cook batter for 8-10 min. Then put pan in fridge to cool for 3+ hrs. Makes 3 fats (consider eating it as 6 half fat portions to limit the Splenda and extras).
Tofu – I’ve been experimenting with tofu recipes lately so having a few tbsp on hand wasn’t too hard for me, but I honestly wonder if it’s necessary or could be subbed with water or almond milk. It’s a pretty small amount and I don’t know why it’s in there other than perhaps to add a smidge of protein?
*** This recipe called for applesauce which I subbed with canned pumpkin because while pumpkin is a carbier veggie best eaten at a carb meal, it’s technically a veggie, so my swap makes this L2-4 friendly. However, as someone who’s just starting to tolerate the taste of pumpkin, this was WAY too pumpkin-y for me so I tried it again with applesauce. If you love pumpkin you’ll probably thank me for this swap! If you’re in a program (bootcamp, individual meltdown, Accel program, etc.) and use applesauce, best to have this at L1’s protein/carb/fat meal after a protein/veg main dish and you could add perhaps a half carb more like ¼ cup of fruit or brown rice. For those wondering why on earth this recipe has applesauce or pumpkin in the first place: these items are often swapped in recipes in place of butter or oil to lighten their fat content significantly! This particular recipe has plenty of fat as it is made with almond flour and still has some oil, but these fats are the healthier types and better for the bod!
Ok my melting buddies, that’s it for today. Give this recipe a whirl and maybe you’ll find your own spin to put on it! Until next week, feast with pumpkin, feast with applesauce, and as always…FEAST ON!!!
~Coach Lauren
