Chocolate Chip Blondies

From Chocolate-Covered Katie


  • 1 1/2 cups chickpeas or white beans (1 can, drained and rinsed) (250g after draining)
  • 3/4 tsp baking powder
  • 1/8 tsp baking soda
  • level 1/4 tsp salt
  • 3/4 cup brown sugar or coconut sugar
  • 2 tsp vanilla extract
  • 1/4 cup ground flax or quick oats (20g)
  • 2 tbsp nut butter
  • 2 tbsp applesauce
  • optional: 1/2 cup chocolate chips


Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth in a food processor (not a blender). Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Optional: for “prettiness” you can stick some chocolate chips on top of the batter as well. Bake for around 30 minutes. They’ll look a little undercooked when you take them out, but they firm up as they cool, and you don’t want them to get hard.


Butter(nut) me up Fries

From Chocolate-Covered Katie


  • 1 Butternut Squash
  • a sprinkle of salt
  • cinnamon (optional, but awesome)
  • Cut the squash into fry shapes (use a fry cutter or a knife)
  • Preheat the oven to 425 degrees F
  • Put the fries and spices into a big Ziploc-type bag and mix
  • Line a baking sheet with tin foil, then spray with a tiny bit of Pam. (Wipe with a paper towel so it’s even on the foil.) Spread your fries on the baking sheet and shove ‘em in the oven
  • Bake for 30-40 minutes, depending on how crispy you like your fries, and depending on how many fries you put on the baking sheet.

How to prepare a butternut squash courtesy of Hungry Girl

Mint-Chocolate Smoathie

From Heather Eats Almond Butter


  • 1/2 cup rolled oats
  • 1 cup non-dairy milk
  • 1/2 avocado
  • handful spinach
  • 1 packet stevia
  • 1/2 tsp vanilla
  • 2 to 3 drops peppermint extract
  • pinch of sea salt
  • 1 chopped square unsweetened Baker’s chocolate or 2 TBSP chocolate chips


  • Blend rolled oats together with coconut milk and refrigerate several hours or overnight.
  • Remove thickened oats from fridge and blend with remaining ingredients on high except chocolate.
  • Stir in 1/2 chocolate and use the remaining as topping.

WW Chocolate Fix



3 cups kellogs all-bran cereal
2 1/2 cups water
1 (20 ounce) box low-fat brownie mix
1/2 cup cocoa
3 tablespoons chocolate chips
1 1/2 teaspoons baking powder


Preheat oven to 350°F.

Spray 30 muffin tins.

Place bran in water and let stand for 5 minutes.

Add the remaining ingredients and mix well with a spoon.

Fill muffin tins evenly (a scant 1/4 cup per muffin).

Bake for 16-20 minutes – don’t overbake!

Nutritional Information (serves 30)

Fat: 0.7g
Carbs: 6.1g
Fibre: 2.1g
Protein: 1.1g
Calories: 26.6
WW Points+: 1

Flourless Black Bean Brownies

From Chocolate-Covered Katie


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tbsp cocoa powder- dutch or regular (add a little extra if desired)
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or agave (honey will work)
  • 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation


Preheat oven to 350 F.

Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.

Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.

Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut.

Nutritional Information (9 brownies)

Fat: 5.5g
Carbs: 15g
Fiber: 3g
Protein: 2.5g
Calories: 115
WW Points+: 3


Cookie Dough Smoathie for Breakfast

From Heather Eats Almond Butter


  • 1/2 cup rolled oats
  • 1/2 cup milk + 1/2 cup
  • 1 TBSP chia seeds
  • 1 TBSP nutritional yeast
  • 1 TBSP peanut butter
  • 2 TBSP chocolate chips (I used one square unsweetened Baker’s Chocolate)
  • 1 packet stevia
  • 1 tsp vanilla
  • pinch of salt
  • pinch of cinnamon


  • Blend 1/2 cup milk with rolled oats and chia seeds & refrigerate overnight.
  • The next morning, place thickened oats back in blender with additional 1/2 cup milk, stevia, vanilla, salt, and cinnamon. Blend on high.
  • Turn blender speed to low and add nutritional yeast and 1 TBSP chocolate chips. You don’t want the nooch to get completely obliterated b/c it adds that gritty cookie dough-like texture.
  • Top with remaining chocolate and peanut butter


How to Cook Oat Bran

From Heather Eats Almond Butter and Heather Eats Almond Butter (again!)

Basic Recipe

Add 1 cup water to 1/2 cup oat bran in a pot on the stovetop and bring it to a boil.

Once boiling, reduce the heat to medium and then stir until it reaches desired consistency – usually only takes about a minute or two. Top as desired.

Creamier Recipe

Soak 1/2 cup rolled oats with 1/4 cup oat bran in 1 1/2 cups water for 15 to 20 minutes.

Bring the oats to a boil, reduce heat to medium, and cook until most of the water is absorbed.

Add 3/4 cup milk of choice and cook until oats reach desired consistency. Top as desired.