http://thefamilyfeed.com/2012/10/05/black-bean-brownies-with-creamy-avocado-frosting/

Avacado Frosting: http://www.howsweeteats.com/2012/08/fudgy-avocado-brownies/
Black Bean Brownies: http://allrecipes.com/recipe/black-bean-brownies/#

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 square baking dish. Yields: 16 (small) brownies and enough frosting to cover the same. You have enough frosting for two batches so either cut the measures in half or save the rest in an airtight container, in the refrigerator for up to one week. It will not turn brown. Or, freeze for up to two months in an airtight container or freezer bag.

Ingredients:

Avocado Frosting:
1 large ripe, organic avocado
2 1/2 Cups powdered sugar
1/4 teaspoon pure vanilla extract

Black Bean Brownies:
1 (15.5 ounce) can organic black beans, rinsed and drained
3 eggs
3 Tbsp extra virgin olive oil
1/4 cup dutch-process cocoa powder
Pinch of Kosher salt
1 tsp. pure vanilla extract
3/4 cup organic granulated sugar
1 Tbsp espresso or 1 tsp. instant coffee (optional but suggested)
1/2 Cup bittersweet chocolate, chopped (optional)

Directions:

Avocado Frosting:
In the bowl of an electric mixer, fitted with a paddle attachment, beat the avocado at medium speed until creamy. Stop and scrape the sides of the bowl as needed. With the mixer on low speed, add in the vanilla then slowly add the powdered sugar, again stopping to scrape down the sides of the bowl as needed, until a smooth frosting forms. Wait for the brownies to completely cool to room temperature before frosting.

Black Bean Brownies:
Combine all ingredients into a food processor and process until completely smooth and creamy. Pour into the prepared baking dish and, if you choose, sprinkle the chopped chocolate over the top of the mixture. Bake until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

 

http://greatist.com/print/5470

Try cutting a zucchini or whatever veggie you are choosing to replace your pasta with one of these:

Veggetti Spiral Vegetable Slicer/Cutter:

Spiral Slicer

http://www.surlatable.com/product/PRO-1749316/Sur+La+Table+Vegetable+and+Fruit+Spiral+Slicer

 

Few things are more comforting than a huge bowl of classic pasta with marinara sauce. But who wants to down all those carbs?! This “pasta” casserole replaces the classic pasta with waistline-friendly spaghetti squash to fill those cravings without the extra calories and carbs. Serve with a salad for the perfect healthy comfort food dinner.

Spaghetti Squash and Tomato Casserole

Adapted from Dr. Weil

What You’ll Need: 

1 spaghetti squash
2 large carrots, diced
1 large yellow onion, diced
1 large can (28oz) crushed tomatoes
1 teaspoon basil (dried or fresh)
½ teaspoon dried oregano
3 cloves garlic, chopped
¼ pound low-fat or part-skim mozzarella, grated
2 tablespoons extra-virgin olive oil
½ cup grated Parmesan cheese (optional)

Pro-tip: To make grating the mozzarella easier, freeze the cheese for about 10-20 minutes— the frozen cheese will be much easier to grate!

What To Do: 

1. Cut squash lengthwise and place the halves skin-side down in a baking dish with 1 inch of water. Cover the dish with foil and bake at 350 for about 45 minutes, or until the squash can be easily pierced with a knife.

2. While the squash is cooking, heat olive oil in a large frying pan and sauté the onion and carrot until tender, about 10 minutes. Season with a bit of salt and pepper.

3. Add crushed tomatoes, basil, oregano, and garlic. Simmer uncovered for 15 minutes.

4. While the sauce is simmering, remove the squash from the oven and allow to cool enough so it’s easy to handle. Remove the seeds with a spoon.

5. Here’s the fun part: using a fork, scrape the inside flesh of the squash. It should come off in strands (that look like spaghetti pasta!).

6. Turn off the heat, add the squash to the sauce pan and mix well.

7. Now for the baking: Place half of the squash and tomato mixture in the bottom of a baking dish. Top with half of the mozzarella (and a sprinkle of Parmesan, if desired). Add the rest of the squash mixture and cheese to the top (layered like a Lasagna, basically).

8. Bake for 30 minutes, or until cheese is bubbly and slightly browned. Let cool 15-20 minutes before serving to let the dish set (and to avoid some seriously scalding burns!).

by Iowa Girl Eats

Recipe Index

---

Shepherd’s Pie topped with healthier mashed potatoes that actually taste good!

Ingredients (serves 6-8)

For the Healthier Mashed Potatoes:

• 2 large potatoes
• 1 head cauliflower
• 2/3 cup 2% milk (could use skim or 1%)
• 3 Tablespoons butter, divided
• salt & pepper

For the Shepherd’s Pie filling:

• 1lb ground beef
• 1/3 cup onion, chopped
• 2 garlic cloves, minced
• salt & pepper
• 3 Tablespoons flour
• 1 Tablespoon tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon soy sauce
• 1 can (14.5oz) chicken broth

Instructions For the Healthier Mashed Potatoes:

• Wash and chop potatoes into 2″ pieces, then steam in a steamer basket fitted into a large pot for 5 minutes.
• Chop cauliflower into roughly the same sized pieces. Add on top of the potatoes and cook for an additional 10 minutes, or until potatoes and cauliflower are very tender. Pour into a large food processor fitted with a whipping blade, or a large bowl if using a handheld mixer.
• Melt butter and warm milk in a saucepan or in the microwave, and add to the potatoes and cauliflower. Add salt & pepper to taste, then process until very smooth.

For the Shepherd’s Pie filling:

• Pre-heat oven to 400 degrees. Brown ground beef, onions, garlic, salt, and pepper in a large skillet over medium-high heat. Drain, then return to the skillet. Sprinkle in flour, stir well and cook for 1 minute.
• Add tomato paste, worcestershire sauce, soy sauce and chicken broth to the skillet. Bring to a boil, then lower heat and simmer for 5-6 minutes, or until sauce is thick. Add frozen vegetables and more salt and pepper, to taste.
• Pour mixture into a large, oven-proof casserole dish. Top with healthified mashed potatoes and dot the top with remaining butter, salt, and pepper.
• Place casserole dish on a foil-lined sheet pan (in case the sauce overflows) and bake for 20-30 minutes, or until top is golden brown.