Green is My Favorite Color

Daniel decided to go green this week. Or should I say, "drink green." For breakfast, lunch, and dinner, oh my.
We loaded up our fridge with spinach, kale, cilantro, celery, cucumbers, avocados and the like. And shoot dang, these smoothies are giving Jamba Juice a run for their money.
{except the carrot one I invented that magically transformed into applesauce}


{Note: I would join in the all-green festivities if I wasn't such a ravenous {breastfeeding} carnivore, who occasionally can be spotted in the kitchen at 4AM with a chocolate chip scone in one hand and a turkey sandwich in the other}

So, in my effort to be supportive and encouraging and fake-ishly super healthy,

I made these...

And now you're wondering what the big deal is.
And what does healthy have to do with it.

They look like brownies.
They taste like brownies.

oh yeah,

andddddd they have blackbeansandspinachandavocado mixed in.

ding ding ding.

there's the health!


We've gobbled up almost an entire pan in the past two days.
It's ok though.
Cause they're healthy?

My favorite is having someone take a few bites before I tell them what's inside.

But, as my father-in-law pointed out, "The Help" has made people a bit wary about eating something with surprise ingredients.

"Eat my beans" just doesn't quite have the same wow factor.


Seriously though. eat these.

xoxo

{Bon Bon}

Black Bean Brownies

1 15-ounce can unsalted black beans

2 large eggs

1/3 cup unsweetened cocoa powder

3/4 cup granulated sugar

1/2 tablespoon vanilla extract

1/2 tablespoon instant coffee

Pinch salt

{I like to add spinach and avocado}

Preheat the oven to 350°F and coat an 8×8-inch baking dish with non-stick cooking spray. Set aside.

Combine all ingredients in a blender and pulse until completely smooth. Pour the batter into the pan and bake until the top and sides of brownies are set, although the insides will still be a bit soft, about 40 to 45 minutes. Let cool then slice into 16 brownies. Refrigerate until ready to serve.