BEET/CARROT BROWNIE #PULP GOODNESS

I admit; sometimes I have a ‘sweet-tooth’. Wanted to find somewhat of a healthy way to enjoy the sweet side of things without feeling guilty. Made my staple beet/carrot drink to last me throughout the week. Hence, I reserved the pulp of this refreshing combination drink. I reckon carrot/beet cake was on my mind as I whipped up this healthy and sweet goodness.

BEET ROOT AND CARROT PULP
BEET ROOT AND CARROT PULP

Decided to make a batch of brownie from same. With additional ingredients of:

  • Mashed ripe bananas (for natural sweetness)
  • Sugar (2 teaspoon)
  • Eggs (2 med)
  • Oats (1 cup)
  • Olive oil (1/2 cup)
  • Whole-wheat flour (1/2 teaspoon)
  • Baking soda (1/2 teaspoon)
  • Cranberries (1/2 cup)
  • Powdered ginger (1/4 teaspoon)
  • Cinnamon (1 teaspoon)
  • Salt (1/4 teaspoon)
BATTER READY FOR OVEN
BATTER READY FOR OVEN

Baking pan was lined with parchment paper for easy retrieval and clean-up. After spraying with a little Pam oil, brownie batter was baked in pre-heated 375 degrees fahrenheit for about 25 minutes. After cooling, brownie was sliced in small portions.

Each bite was a sweet delight.

 

POTASSIUM-FILLED BREAKFAST #RIPE BANANA PANCAKES

It’s that time of the year. A time when dark clouds gather and the temperatures plummet and fewer life-forms in sight. I needed to perk my spirits and start my day just right. It didn’t take me long to grasp a little control.

First, I did a few much-needed  pivotal moves to garner some happy hormones within.

A DOWNWARD DOG MOVE WITH LEG UP
A DOWNWARD DOG MOVE WITH LEG UP
ATTEMPTING A PLANK
ATTEMPTING A PLANK

Then, it was time to seek out something comforting to warm my spirits and my stomach. I reached for a couple wilted/speckled ripe bananas. Pancakes came to mind. So, I used my fork to smash those potassium-filled foods and transformed them into a batter.

All a needed were a beaten egg, a splash of vanilla, a generous sprinkle of cinnamon and powdered ginger, a pinch of salt, a pat of melted butter, a drizzle of oil, and a sprinkle of  whole-wheat flour. And I could help myself; it was breakfast, so I added a little old-fashioned oats for added fiber.

With a splash of milk I combined all ingredients in a bowl in a lumpy and imperfect batter. Lumpy is good because I didn’t wish to over-mix my batter.

BATTER FOR RIPE BANANA PANCAKES
BATTER FOR RIPE BANANA PANCAKES

In a hot and sturdy skillet, I made my cakes. I served them with fresh strawberries I had on hand. I devoured my pancakes and watched the sun peaked out just in time. I was on cloud-nine.