Green Onion Rice (GF)

In my health journey, like others, I’m always looking for ways to get additional veggies and nutrients into my meals without tasting like I’m doing that! One of my favorites is my cauli rice/rice trick. The ratio is 2:1 cauli rice to white rice ratio. This way, you get the nutrients of the cauli rice and the texture of the white rice, in addition to the visual aspect!

Green Onion Rice

Green Onion Rice
Makes 4 servings

1/2 cup white rice
1 cup chicken stock (use homemade or make sure it’s GF)
1/2 large cauliflower
salt and pepper to taste
1/4 cup green onions, sliced

  1. Prepare the rice as the package directs in a medium saucepan, substituting the stock for the water.
  2. Meanwhile, trim the cauliflower into florets and trimming away all greens. Place the florets into a food processor and process until the size or rice.
  3. When the rice is finished cooking, add the cauliflower rice to the saucepan with the rice and stir until combined and heated through. Add salt and pepper to taste.
  4. Mix in the green onions and serve.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.


Blackout Brownies (GF)

Blackout Brownies

I’ve been working for a while to perfect my black bean brownies and today it finally happened! The others I have made have just tasted a bit off. Today when I made these and asked Bill to taste them, he immediately said, “What’s in them? Kale or some other $%@* like that? Wait… don’t even tell me.” So I didn’t!

Bill’s review came back saying they are the best brownies I’ve made to date! Wahoo!

With the addition of the black beans they are high in Vitamin D, iron and potassium and have a great boost of protein as well. Win!

These can be made as is or in a brownie pan or brownie bite pan (which I’m excited to try next!). And this recipe can be used as a base for other recipes too so stay tuned!

Blackout Brownies
Makes 16

1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
3/4 cup butter, melted
3 eggs
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt
1 cup mini chocolate chips (I use these)

  1. Heat the oven to 350˚F. Line a 9×9 metal baking pan with parchment paper.
  2. In a food processor, process the beans, water and vanilla until smooth and no chunks remain. Transfer the bean mixture to a mixing bowl.
  3. Stir in the melted butter and eggs. Mix until well combined.
  4. Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
  5. Mix in the mini chocolate chips just until combined. The batter will be very thick.
  6. Transfer the batter to the prepared pan and smooth to the corners and into an even layer.
  7. Bake 30-35 minutes or until a cake tester comes out clean.
  8. Remove from the oven and cool completely before cutting.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.