Almond Butter STUFFED Brownie Bites {Recipe ReDux}

Happy Mother’s Day!

I have a chocolate-y treat for you today that you won’t want to pass up. They’re gluten-free, paleo, and sweetened with fruit! Dried plums, to be specific. But don’t go running!

Chocolate Peanut Butter Frosted Brownie Bites | Barr & Table

When was the last time you tried a dried plum? They’re delicious! A little sweet, a little tart, and chewy like candy. Not to mention, each serving is just 100 calories, provides 3g of fiber, 293mg of potassium, 16mg of magnesium, and more vitamin K than any other fresh or dried fruit. And in honor of May’s National Osteoporosis Month, why not give them a try?

Almond Butter STUFFED Brownie Bites

Makes 16 brownie bites
Almond Butter Stuffed Brownie Bites | Barr & Table

Ingredients

  • 3oz. California Dried Plums [about 12-15 dried plums]
  • 2 tsp vanilla extract
  • 2 tbsp milk [I used cashew milk]
  • 2 tbsp unsweetened applesauce
  • 2 tbsp coconut oil; melted
  • 1/4 cup + 1 tbsp almomd butter; divided
  • 1 egg
  • 1/4 cup coconut flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

For the Frosting

  • 1/4 cup chocolate nut butter*
  • 2-4 tbsp milk

*If you don’t have chocolate nut butter, you can sub regular nut butter and add cocoa powder. You will need to increase the amount of milk if you do this.

Directions

  1. Preheat oven to 350°F.
  2. Place the dried plums in a food processor and process into a paste. You may need to stop and scrape the sides down a few times.
  3. Add the vanilla, milk, applesauce, coconut oil, and 1/4 cup almond butter to the bowl and process until smooth.
  4. Add in the egg and pulse a few times until just incorporated.
  5. Add the remaining dry ingredients to the bowl, pulse a few times to get it started, and finish incorporating completely by hand.
  6. Using a 1/2 tbsp, scoop the mix into 16 mini muffin tins.
  7. With a 1/2 tsp, scoop almond butter on top of the brownie bite base.
  8. Finish off with another 1/2 tbsp of the mix to cover the almond butter and place in the oven for 8-9 minutes.
  9. While baking, make your frosting. Add the ingredients to a microwave safe bowl and microwave for 30 seconds. Stir together until smooth.
  10. Remove the bites from the oven and let cool completely before frosting.

Nutritional Information
75 Calories / 5g Fat / 6g Carbs / 2g Fiber / 3g Sugar / 2g Protein

Now who wouldn’t want to snack on that today?! And because I can’t make these for my mom today, you should!

Don’t miss out an all of the California Dried Plum recipes from all of the other ReDux-ers!

And, of course, happy mother’s day to my mom! I wish I could be with you today to celebrate how awesome you’ve always been and always are for me. But hey, if you want to come out here again, I have some brownie bites waiting for you!
Mom Brittany Barre

Mom Dad Brittany Baker Beach Golden Gate Bridge

Food for Thought

Are you a dried plum fan?
How are you celebrating your mother’s day?

Disclosure: I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.

Winter Vegetable & Quinoa Soup {Recipe ReDux}

I love cookbooks. Especially when they have wonderful pictures to go with the recipes. Although, I guess that’s why I love food blogs so much too, huh? Unfortunately, since my love affair with food blogs and Pinterest has grown, my cookbook collection has grown a bit of dust. This month’s Recipe Redux made me wipe off that dust and flip through so real pages.

It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.

I found my way to this bad boy..
500 Best Quinoa Recipes Camilla Saulsbury

There are some really fun recipes in there, like cashew energy quinoa bites, that I will definitely be trying soon. In the meantime, I was quite pleased when I flipped to page 142.
Belgian Winter Vegetable Bisque

Even in California, it’s been getting a little chilly lately so I couldn’t wait to make a nice, creamy soup. I had also just picked up a Butterkin Squash from Trader Joe’s that I wanted to break into. Side note: I was telling my mom it tastes like a combo of butternut squash and pumpkin.. and subsequently figured out the name, Butterkin. Genius! She and Nathan were both laughing at me. Anywho, into the pot it went!

Winter Vegetable & Quinoa Soup

Makes eleven 1-cup servings

Winter Vegetable & Quinoa Soup | Barr & Table
Ingredients
– 1 medium Butterkin Squash; about 2-3 cups [Can use butternut squash or sugar pumpkin instead]
– 2 tbsp EVOO; divided
– 1 medium yellow onion; diced
– 1 large sweet potato; diced
– 1 medium golden beet; diced
– 1/2 – 1 tsp red pepper flake
– 3 – 4 cups chicken stock [Make it vegetarian/vegan by swapping out for vegetable stock!]
– 1/2 cup quinoa flakes
– 1/2 tsp ground nutmeg
– 12 oz. beer; I used Sierra Nevada Pale Ale, but a lesser hopped beer would be good too
– Salt & pepper to taste

Directions
Preheat your oven to 400°F. Cut your squash in half, scoop out the seeds, drizzle with 1 tbsp EVOO and place in the oven. Roast until you can easily scoop the flesh out; about 30 minutes.

Heat a large pot over medium heat and drizzle with the remaining tbsp EVOO. Add in the diced onion and cook 5-7 minutes until translucent. Sprinkle in the red pepper flake and cook another minute until it becomes fragrant. Add in the diced sweet potato, beet, and 3 cups of chicken stock. Reduce heat to low, cover the pot, and let simmer for about 10 minutes or until the sweet potato and beet are tender.

At the point, the squash should be ready to come out of the oven and cool. After the squash has cooled for a couple of minutes, scoop the flesh out and add it to the pot in addition to the quinoa flakes and nutmeg. Using an immersion blender [a regular blender would work as well, in a few batches], blend until the soup is smooth and creamy. If needed, add the 4th cup of chicken stock, but remember you’re also adding beer at the end!

Add salt and pepper to taste and pour in the beer, stirring slowly to incorporate. Scoop out a big bowl and enjoy!

Nutritional Information

98 Calories / 3g Fat / 14g Carbs / 2g Fiber / 3g Sugar / 3g Protein

Weekly Meal Plan

Sunday – Leftovers with winter veggie & quinoa soup
Monday – Roast turkey breast with roasted potatoes & carrots
TuesdayPomegranate sesame chicken with ginger rice
Wednesday – Leftovers
ThursdayMoroccan lemon & cardamom meatballs, naan, & side salad
Friday – Out!
Saturday – Leftovers

Sprint 2 the Table

Food for Thought

Have you ever tried quinoa flakes?

Foodie Friday: Sesame Carrot Noodles with Beef, Broccoli, & Asparagus

Do you ever look quickly at a recipe and think it says one thing and when you go back and take another look, realize it’s actually something else? And then sometimes what you originally think turns out to be an even better idea.

Ok, let me break it down for you. When I was meal planning last week, I chose this sesame carrot noodles with grilled asparagus recipe. Any kind of Asian-style recipe is always a go in this house, so a sesame sauce on carrot noodles sounded like an awesome idea, right? I lie. It was actually soba noodles with a sesame carrot sauce. Still sounds awesome [and honestly, something that Nathan would go for over carrot noodles] but I was totally stuck on the carrot noodle idea. My version of this recipe was born.

Sesame Carrot Noodles with Beef, Broccoli, & Asparagus

Adapted from Clean Wellness
Serves 4

Sesame Carrot Noodles with Asparagus Broccoli and Beef

Ingredients

Carrot Dressing
– 1 cup carrots; chopped
– 1 tbsp fresh ginger; chopped
– 1/4 cup rice wine vinegar
– 2 tbsp soy sauce [can sub tamari, liquid aminos, or coconut aminos to make gluten-free]
– 2 tbsp tahini
– 1 tbsp maple syrup
– 1 tbsp toasted sesame oil
– 1/4 tsp chili flakes

Noodle Bowl
– 1 lbs asparagus
– 1 bunch broccoli
– 2-3 medium carrots; spiralized
– 2 oz. black bean noodles [can sub soba noodles]
– 1 lb london broil; sliced thinly
– 2 tbsp soy sauce
– 1 tbsp toasted sesame oil
– 1/2 tbsp extra virgin olive oil
– 2 green onions; chopped
– Toasted sesame seeds [Optional for serving]

Directions
Combine all dressing ingredients in a high-powered blender or food processor. Blend until smooth and set aside.

Cook your noodles according to the directions, drain, and set aside.

While your noodles are cooking, heat a large nonstick skillet over medium high heat. Toss the sliced beef with the soy sauce and sesame oil, then add to the hot pan. Quickly sear on each side, about 2 minutes per side. Remove from the pan and set aside. Add 1/2 tbsp EVOO to the pan and toss the carrot noodles in. Cook them until soft, about 5-7 minutes, and add the broccoli. Saute for 2-3 minutes before adding the asparagus. Cook for another 2-3 minutes and add the black bean noodles into the pan.

Toss about 2/3 of the carrot dressing into the pan and mix the noodles together with the veggies. Once everything comes together, add in the beef and most of the rest of the dressing, saving about 1 tbsp per serving to drizzle on top. When the beef is warmed through, divide between 4 bowls, sprinkle with green onion and sesame seeds, and serve!

Nutritional Information
Per 1/4 recipe

390 Calories / 15g Fat / 22g Carbs / 6g Fiber / 10g Sugar / 34g Protein

The best part of this recipe is that it is equally as delicious without the added beef and because we’re using black bean pasta, it has a whopping 17g protein before adding any extra protein on top! I’m kind of in love with the black bean pasta; it really doesn’t have any distinct flavor so it’s perfect for adding any kind of delicious sauces. And it turns out it’s husband-approved too 😉

Sprint 2 the Table

Food for Thought

Have you ever tried black bean pasta before?
Would you swap the beef for another protein?