i’m very upset right now.
i wrote this entire post, and then i accidentally pressed the home button and it didn’t save.
an entire post.
anyway, let’s write this again.
before i tell you all about the healthy brownie i made this morning and posted on instagram (@michellesfoodlog), i want to quickly talk about my gym session this morning.
i’m going to tell you about my encounter with the dreaded leg press. i call this dreaded because yes, it’s fun at first, but after several reps, you just know you won’t be able to walk tomorrow. when i first started my fitness journey, i wasn’t very strong. i could only press around 60-70lbs. of course, i worked on that. eventually, i got to 80lbs, then 90lbs, and eventually 100lbs. once i hit the big three digits, i was scared to try to do more. but, today, i challenged myself to do 110lbs. and i did! i was very proud of myself, especially since over the past few moths, i’ve been able to double the weight i could do on the leg press and double the reps. so, that is my achievement of the day.
anyways, let’s move on to brownies. nomnomnom.
you know how they have the “i-cant-believe-it’s-not-butter” butter? well, i did something similar. but with brownies. but sort of the other way around? i call it the “i-cant-believe-it-was-supposed-to-be-a-brownie” brownie.
they tasted pretty good. my dad really liked them. but, i do need to work on it. i think maybe i’ll swap out the stevia with something else because now, two hours later, i still have that nasty, acetous, bitter aftertaste in my mouth. (bleargh) also, i won’t add the chocolate-almond sauce next time because the brownie was good enough without it. anyway, without further adieu. i present to you…
the “i-cant-believe-it-was-supposed-to-be-a-brownie” brownie!
•3/4 tbsp low fat yogurt
•1 + 1/2 tbsp nut butter (i used homemade cashew butter)
•5 tbsp cup-for-cup stevia (possible replacement: 2+1/2 tbsp light maple syrup/honey & 2 1/2 tbsp cup-for-cup stevia)
•3 tbsp cocoa powder
•1 tbsp water
•1/4 tsp vanilla extract
•1 + 1/2 tbsp beaten egg (around 1/2 whole egg)
•1 + 1/2 tbsp wholemeal flour
1. preheat oven to 175ºC (350ºF)
2. heat nut butter in microwave until its softened. with a fork, beat in sugar, cocoa, water, and vanilla. then, let it cool a little bit
3. add in egg and mix very well. fold in flour and optional stir-ins.
4. dollop half of the batter into a lined cupcake tin. you can also put it inside a mini loaf pan, in this case, you can use the foil overhang method to line it.
5. bake for 12-15 minutes or until brownie is cooked through. no, the brownie will not rise, or else it’d be a chocolate cupcake :-)
for sauce (though i prefer for you not to have this because it doesn’t complement the brownie well)
•1 + 3/4 tbsp ground almonds
•1 tbsp maple syrup
•1 + 1/2 tbsp water
•1 + 1/2 tbsp cocoa powder
1. in a small sauce pan (very small), heat water and syrup. whisk in cocoa powder.
2. remove from heat and fold in ground almonds. mix well and pour on top of “brownie”
*brownie recipe has been adapted from here