Healthy Fudgy Brownies *Fix Approved*

These were a go to for me for my refeed days last year when I was following the 80 Day Obsession timed nutrition and fitness program. They are the perfect sweetness for me and there is no guilt what so ever. There shouldn't be any guilt when enjoying your food to begin with but that is a whole other topic :p 

I have this love hate relationship with dairy. I love it but it hates me ... anyone else? I lost so much weight when I was living daily free after we found out my son was having problems with dairy through my breastmilk and now that he can have it again I was pumped to eat all the cheese again but my body keeps rejecting it. So here I am trying my dangedest to stick to a dairy free plan. 

Ingredients:

1 15oz can of chickpeas (drained and rinsed)

1/4c Earth Balance Vegan butter 

2 Large Eggs

1/2C Coconut sugar 

2tsp pure vanilla 

1/2C unsweetened cocoa powder

1/2t baking powder

dash sea salt

1/3C dairy free dark chocolate chips/chunks

Directions: 

Add everything to a blender (except chocolate chips) and blend about 3 mins until smooth. 

Add chocolate into the batter after or place on top.

Transfer batter to a greased 8x8 or 9x9 baking dish and bake at 350 for 28 mins or until tooth pick comes out clean.

If you melted your chocolate chips on top once it comes out of the oven you can spread the chocolate out to almost make an icing . (Thats how I do it )

 Cut into 16 squares . 1 square = 1Yellow 

Let me know if you try them by tagging me on social media and using the hashtag #KristieSeredaFitFood

Be sure to click the pic and pin the recipe to share! Sharing is caring right? 

Veggie Loaded Egg Muffins

For breakfast I seriously LOVE scrambled eggs or a good and loaded omelette but sometimes it can take too long after make my toddlers breakfast and getting the babies food ready. I needed to figure out short cuts to allow me to get everything done in the day! You feelin me mamas? 

I have seen multiple recipes for these egg muffins floating around the interweb and decided just to make some to MY liking. 

Here is what I did: 

Makes 18 Muffins (12 if you don't add in the milk) 

Ingredients:

12 Eggs or 24oz of Egg whites

1/2C Almond Milk*

1 Garlic Clove

1T Dried Oregano

1t Red Pepper Sansel (from epicure)*

1C Mixed Bell Peppers

1/3C Diced Red Onion

1C Spinach chopped

1/2C Mushrooms chopped

Directions:

Whisk together eggs, milk and spices 

Mix together all the veggies

Spray muffin tray with coconut oil or evoo 

Divide the veggie mix among the nuffin tins

Pour the egg mix over top

Pop in oven and bake for 30 mins or until no longer liquidy

Let cool in pan then pop out. You can store in a container in the fridge for up to 7 Days or portion them into baggies and freeze. 

*Almond milk is optional I add it to fluff up the eggs but it is totally up to you. If you opt out of using the milk then it will make about 12 muffins and also cut back your cooking time by 5-10 mins

* Red pepper sansal is optional you can really add whatever spices you want. 

** 2 Muffins is equal to 1 Red and 1 Green container for all you fixers 

** This recipe complies with 80 Day Obsession as well.

Learn more about 80 Day Obsession--->> HERE

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