Flourless Chocolate Brownie

Photo credit: Julia Gomelaky

Ingredients:

• 1 1/4 cups semi sweet chocolate chips

• 1/2 cup butter (grass fed preferred)

• 3 whole eggs

  • If you can’t eat eggs you can substitute

    • Duck eggs, often tolerated by those that can’t tolerate chicken eggs

    • Chia seeds or flax seeds

      • Use 3 tablespoon of chia seeds, OR ground flax seeds mixed with 6 tablespoons of water and let the mixture sit for 15 to 20 minutes or you can prepare it the night before

        • The rule is 1 tablespoon of chia seeds or ground flax seeds mixed with 3 tablespoons of water is equal to 1 egg for baking

Add-ins are fun! Chocolate chips, peanut butter chips, white chocolate chips, your favorite nuts, etc. are all options.

Instructions:

1. Melt the butter and chocolate together (about 2-3 minutes in the microwave), stir until well blended and smooth

2. Beat eggs and add (or add egg substitute) to butter and chocolate mixture

3. Stir until well blended and smooth (keep going and trust me, you’ll know when)

4. Optional - mx in your add-ins

5. Pour mixture into a greased baking pan or muffin tin.

6. Bake at 350 degrees for 25-30 minutes. It's done when you stick a knife in the center and it comes out clean. 

7. Let cool and serve!

This is a major crowd pleaser, you WILL want to double the recipe!

Photo credit: Jennifer Brand

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.

Roasted Nuts and Seeds

Perfectly Roasted Nuts and Seeds

I made these in a pinch when I needed an emergency snack that still was up to nutritional snuff.

You can use any combination of your favorite nuts and seeds. This batch included what I had on hand, almonds and pumpkin seeds.

Almonds are full of healthy fats, and contain fiber, protein, and magnesium (among other nutrients).

Pumpkin seeds are high in antioxidants, magnesium and fiber, and have anti-fungal properties!

Ingredients:

• Nuts and seeds of choice

• Avocado oil

• Salt and/or other spices and seasonings as desired

  • Turmeric, chili powder, paprika, garlic powder, and/or crushed red pepper flakes are some ideas to give them a kick

  • Cinnamon, nutmeg, and cacao powder are some ideas if you’re looking for something on the sweeter side

Instructions:

• Add avocado oil to a fry pan and turn on heat to medium

• Add nuts and seeds, and seasonings of choice (I just do salt usually)

• Stir as they brown for a few minutes, it goes fast so stay on top on it!

• Let cool and enjoy

You can snack on these, and even add them to salads.

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.

Flourless Chocolate Cake

Because…

Chocolate Cake!

This cake is a twist on my flourless chocolate brownie recipe that never fails to be the hit of every party.

The secret ingredient in this cake is… Avocado!

Why avocado? Avocados are …

Healthy fats.

Rich in fiber.

A good source of potassium, vitamin A, vitamin K, folate, vitamin C, B vitamins, vitamin E, magnesium, copper, iron, and zinc.

And because they add richness and creaminess to recipes, yes even cake!

It deserves mentioning that nothing about this cake ends up tasting like avocado.

Let’s do this.

Ingredients:

• 1 1/4 cups dark chocolate/semi sweet chocolate chips (the darker the better)

• 1/2 cup grass fed butter

• 1 ripe avocado

• 4 whole eggs (for egg substitute options click here)

Whole, real food ingredients

Instructions:

1. Melt the butter and chocolate together (about 2-3 minutes in the microwave), stir until well blended and smooth

2. Beat eggs and add to butter and chocolate mixture

3. Stir until well blended and smooth

4. Mash avocado and add to mixture, stir until well blended and smooth

5. Pour mixture into a greased baking pan or muffin tin. You can grease with butter or oil. I typically use avocado oil, but coconut oil or butter works well too.

6. Bake at 350 degrees for 25-30 minutes. It's done when you stick a knife in the center and it comes out clean. 

7. Let cool and serve

Enjoy!

Jennifer Brand, MPH, MS, CNS is a clinical nutritionist helping children with dry, flaky, weepy, red, itchy, painful rashes navigate the journey to healthy skin and enjoy a childhood free from disruptive skin symptoms.