Where does the time go? Summer is coming to a close, the kids have headed back to school and my precious baby boy is almost four months old (Wow!) Meanwhile, I feel like I’m still trying to figure out a day-to- day routine. Despite my grand plans of jumping “back in the saddle” and shrinking back to my pre-pregnancy weight as quickly as possible, I have barely begun. I know, I know, “it’s only been four months,” you say, but it’s discouraging when you look in the mirror and the person looking back isn’t who you remember.
Finding the motivation, time and energy to start a new routine (or return to an old one) can seem like a mountain looming ahead. Some days I feel strong, empowered and ready to go! “Tomorrow,” I think. “Tomorrow will be the perfect day to start getting back into shape!” And then tomorrow comes and despite my optimism, it doesn’t go as planned and before I know it, another week has passed without so much as a single crunch, lunge or cardio routine. DRAT. I’ve decided to use the headache of back to school as my motivator!
I have to get up early to get my 6th grader to school on time, (6th grader ?!?) Getting up an extra 20 minutes early to get in a little cardio or do a quick ab routine while she gets ready and the little ones (and Hubby) sleep is the perfect “window” for me. It’s not a lot of time, but that little bit allows me to feel a sense of accomplishment (no matter how small) and gives me hope that I will soon be able to get the rest of my day moving a little more smoothly! To coin a phrase, “Just do it!”
Oh, and a brownie at the end of the day doesn’t hurt either! While not as “gooey” or “dense” as the classic, these chocolate-y treats have been a hit with the whole family, so here’s the recipe to reward you for getting the ball rolling!
Andrea’s “Fudgy” Black Bean Brownies 
2 scoops Designer Whey Chocolate protein powder
Nonstick cooking spray
1 can black beans, rinsed and drained
½ cup unsweetened cocoa powder
1 tablespoon espresso powder or instant coffee (single-serve packets work great here)
¾ cup egg substitute
½ cup non-fat yogurt, any flavor
¼ cup granulated Splenda or Stevia in the Raw
1 teaspoon vanilla extract
Frosting
¼ cup fat-free cream cheese, room-temperature
2 tablespoons cocoa powder
2 tablespoons Splenda (or Stevia in the Raw)
Preheat the oven to 350°F. Spray an 8×8-inch glass baking dish with cooking spray.
Combine the beans, cocoa powder, espresso powder, protein powder and egg substitute and yogurt in the bowl of a food processor (or heavy-duty blender.) Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
Add the Splenda (or stevia) and vanilla. Process until all ingredients are combined, about 1 minute.
Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it. (The trick is to slightly under-bake.)
For the frosting, whip cream cheese, splenda (or stevia) and cocoa-powder until combined and fluffy.
Let the brownies cool completely in the baking dish on a wire rack. Cut into twelve squares. Frost using a Ziploc baggie with a corner trimmed off and make “kiss” sized dollops (see pic) and serve. Refrigerate any leftovers.
Posted in Andrea M. | 1 Comment
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