http://homecooking.about.com/od/chickenrecipes/r/blchicken34.htm

½ cup packed soft, pitted dates Warm water ⅓ cup non-hydrogenated vegetable     shortening, like Spectrum, or virgin-     pressed coconut oil 3 ounces semisweet chocolate, coarsely     chopped 1 teaspoon instant coffee flakes or espresso     powder, optional ⅓ cup honey ⅓ cup sweet brown rice flour or sorghum flour     or combination [Read More...]]]>  

MAKES 16 BROWNIES

½ cup packed soft, pitted dates
Warm water
⅓ cup non-hydrogenated vegetable
    shortening, like Spectrum, or virgin-
    pressed coconut oil
3 ounces semisweet chocolate, coarsely
    chopped
1 teaspoon instant coffee flakes or espresso
    powder, optional
⅓ cup honey
⅓ cup sweet brown rice flour or sorghum flour
    or combination
2 tablespoons arrowroot starch or potato starch
⅓ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon xanthan gum
¼ teaspoon sea salt
2 eggs*
2 teaspoons pure vanilla extract

1. Place dates in a bowl. Add warm water to cover dates by an inch. Let soak for 2 hours. Drain dates and set aside.

2. Preheat oven to 350 degrees. Generously grease an 8-inch springform pan, an 8-inch square pan or a 9-inch round pan. Line with oiled parchment paper, if desired.

3. Combine vegetable shortening or coconut oil, chocolate and optional coffee flakes in a small saucepan over very low heat. Stir occasionally with a whisk until smooth. When almost melted, add honey. Stir and remove from heat. Set aside to cool.

4. In a medium bowl, whisk together flour, arrowroot, cocoa powder, baking powder, xanthan gum and salt until well combined.

5. Combine dates, eggs and vanilla in a blender or food processor, processing until smooth and creamy. Add melted chocolate mixture and blend.

6. Add dry ingredients. Mix until well combined. Do not over-mix. Batter will be stiffer than conventional brownie batter. Scrape batter into prepared pan. Smooth top with a damp spatula.

7. Bake in preheated oven on center rack until edges begin to pull away from the pan and a toothpick inserted into center comes out clean, about 20 to 24 minutes. Do not over-bake. The center may seem unset but will firm up as it cools. Place pan on a rack to cool.

8. When cool, run a knife around pan edges. Invert brownies and turn onto a cutting board. Cut into 16 squares. Store covered for up to a week.

Each brownie contains 208 calories, 15g total fat, 6g saturated fat, 0g trans fat, 34mg cholesterol, 18g carbohydrate, 64mg sodium, 2g fiber, 2g protein.

*TIP Can’t eat eggs? Replace eggs in this recipe with ¼ cup + 2 tablespoons unsweetened applesauce; increase baking powder to 2 teaspoons. Or click here for more Substitution Solutions.

Looking for some healthy soups to round a clients menu this week, found this one and a great site. Not only did one catch my eye, they had some great info on chocolates and it’s nutrition value. http://my.clevelandclinic.org/heart/prevention/nutrition/chocolate.aspx,  chocolate nutritional values unveiled. 

Greens with Strawberries and wild berries with Chocolate Balsamic Dressing

Yields 6 servings, dressing 2 tbsp per serving

Salad:

1 [Read More...]]]> A beautiful Spring salad that combines fresh berries, and sliced almonds over mixed greens, drizzled with chocolate balsamic vinaigrette.  Easy and healthy.  It’s a elegant first course to any meal. 

Greens with Strawberries and wild berries with Chocolate Balsamic Dressing

Yields 6 servings, dressing 2 tbsp per serving

Salad:

1 cup greens

5 leaves fresh basil

5 mandarin orange segments

10 blueberries

4 raspberries

4 blackberries

3 fresh strawberries

Dressing

3 tbsp chocolate balsamic dressing

4 oz olive oil

1 tsp minced shallots

½ teaspoonDijonmustard

Pinch of salt

Prep

1. mix all of the dressing ingredients together well and set aside
2.  Combine all salad ingredients evenly on the greens and top with almonds
3. Drizzle salad with dressing and serve immediately

Nutritional Information:

Calories 246, Fat 20g, Sat fat 1g, Cholesterol 0, Sodium 56 mg, Carbs 18g, Protein 2g, fiber

All Clad is what I recommend in all my classes. I hope you join me, I will serving up a treat to share.