Tag Archives: beans

Peanut Butter Protein Cookies

28 Jun

On a whim, I made these. They are delicious and light, but also chocolatey and rich. And who doesn’t like a peanut butter cookie?!


  • 1 can garbanzo beans, drained and rinsed
  • 1/2 c peanut butter (I used smooth)
  • 2 tsp vanilla
  • 1/4 c honey
  • 2 tsp baking powder
  • 1/2 c chocolate chips


  • Preheat to 350
  • Pour everything except choco chips into a food processor and mix until smooth and blended through. Add in the chips, but just stir them in (I like the chips intact– if you like them itty bitty, then pulse a few times).
  • With a large soup spoon, spoon out balls of the dough and place onto a silpat or parchment paper on a baking sheet. This recipe made ~16 balls for me. Since they don’t flatten out on their own, you may want to flatten them down a bit to have a more regular shape
  • Bake for about 15 minutes or until they become slightly cracked.

Beet Cheese Burger

28 Jun

This might be the healthiest burger in the world. It also might be the one you make with all the leftovers in your fridge… This was basically a stone soup kind of burger, but it turned out delicious. We would definitely repeat this!

And so we continue Zucchini Week 2012, in which we attempt to finish eating about 10 zucchinis in one go.


  • 3 small/medium beets (either roasted, peeled, and chopped OR peeled and grated raw)
  • 1 1/2 c grated zucchini (keep peel on)
  • 1 c canned black beans
  • 1 c bread crumbs
  • 1 tsp salt
  • optional- 1/2 c chopped walnuts/pecans
  • Cheese and lettuce for topping
  • BBQ sauce or ketchup


  • Mash up the beats with a fork in a large bowl– breaking up most of the larger chunks.
  • Add in the grated zucchini, chopped/grated beets, salt, and bread crumbs (and chopped nuts if you want a little crunchy texture). The consistency should be dry enough that you can form balls with it.
  • Heat a non-stick fry pan with Pam on high. Form balls with your beet meat, and flatten into burger shapes. Place on the fry pan and reduce heat to med-high. Cook until crispy and flip. Cook until crispy again, and then if you want to make it a cheese burger, add cheddar on top and reduce heat even more to low, covering the pan (so the cheese melts).
  • Serve with lettuce and sauce!

Sweet Potato and Black Bean Cakes

6 Apr


Haven’t been feeling so hot since I got back from a short work conference earlier this week… Kind of run-down, not sleeping so much or so well, etc. And basically, we have so few things in the kitchen, I’m not sure how we’re going to make it to the weekend. Yikes.

So I whipped up a stone-soup of sorts for dinner… Sweet potato and black bean cakes. And it was delicious, so much so, that I had leftovers for lunch today. Ta-da! Super healthy and very easy.


  • 1/2 can of black beans, rinsed and drained
  • 1/2 sweet potato, peeled and grated using a box grater
  • 1/3 c cooked quinoa (or just add more beans or sweet potato if you’re not like me and have cooked quinoa in the fridge)
  • 1 egg
  • liberal dashes of salt & pepper
  • 1-2 tsp curry powder
  • 3 tbsp corn meal
  • 3 tbsp bread crumbs


  • Preheat to 400/425.
  • Put bean in a bowl, lightly mashing about half of them– leave some unmashed for a little bit of texture. Add sweet potato, egg, and spices.
  • Stir in corn meal and bread crumbs, adding slightly more dry ingredients until it is a thick enough consistency.
  • Grab about a handful of the mixture, and roll into a disk, placing on baking sheet and flattening down a bit. Continue until you have a bunch of little balls…
  • Bake ~5 min, flip and then bake for another 3-5 min, or until golden and crisp.
  • Serve hot, with lime yogurt (just take plain yogurt and add the juice of a lime) or homemade bbq sauce (mix ketchup, Worcestershire sauce, vinegar, and some curry powder) or both sauces.

Healthy Enchilada Lasagna

8 Mar


I actually managed to get home before 7pm last night! [As an aside, I guess getting home by 7pm isn’t a huge accomplishment when you get to work at 6:15am.] I wanted to surprise Rafe and actually have dinner ready before he got home, which basically never happens these days.

Enchilada lasagna is just about the easiest thing you can make. Most of the ingredients come out of a can, and those that don’t are super duper easy to prep as well. This recipe made both one large rectangular and one regular square glass pan’s worth. With the lean turkey, you’ve got lean protein and with the beans, it’s just darned good for you. And it makes for great leftovers.

If you want, you can skimp on the cheese, and add more yogurt after the fact instead.


  • 20 oz ground turkey (I used the 93/7 lean kind)
  • 1 large can of peeled whole tomatoes
  • 2 cans black beans
  • 1 small can sliced black olives
  • 1 zucchini, grated
  • 2 carrots, peeled and grated
  • salt and pepper
  • 1 small can of green enchilada sauce
  • dash of Sriracha or hot sauce if you’re game
  • corn tortillas– probably about 12
  • 1/2 to 3/4 c grated cheese (cheddar and/or jack)
  • toppings: non-fat Greek yogurt, sliced green onions, and cilantro


  • Pan fry turkey in a non-stick fry pan (or regular fry pan with a spritz of Pam) until cooked through and brown. Break up the big chunks as you cook it.
  • Throw everything into a large bowl– tomatoes, beans, olives, zucchini, carrots, and cooked (and drained) turkey. Salt, pepper, and Sriracha as needed.
  • Pre-heat oven to 375. Start with a thin layer of enchilada sauce on the bottom of the glass dish. Next lay down a layer of corn tortillas (cut them to make sure each part of the glass dish has some coverage). Then put a layer of the bean/meat mixture on, covering evenly. Pour a bit of enchilada sauce on top, and then start the next layer of corn tortillas. Continue like this (tortilla, meat, sauce, and so on).
  • Once you reach the top, put on one last layer of tortilla and cover with enchilada sauce and cheese.
  • Bake for ~15 min, or until the top is melty. Then broil for ~3 min or until top is crispy as well.
  • Top with toppings– Greek yogurt, green onions, and cilantro.

Black Bean Cakes

7 Mar


Last Friday night was a catch up night. I had to catch up on a week’s worth of drilling engineering lectures online (lame), and we both caught up with work outs in the evening.
By the time we were done with all the catching up, it was already 9pm and we had nothing in the fridge! We also wanted to eat fairly healthy since we were running a 5K race the next morning (which we both ended up scoring Personal Bests at!).
Rafe had the bold idea of making black bean cakes with some steamed broccoli. They were crispy and delicious and full of protein. And so darned easy. It was sort of like making stone soup– I bet you could whip a bean cake together with just about anything you have around the house.


  • one can of black beans
  • 1 c corn meal flour (you could do all corn meal or all bread crumbs, but we had both)
  • 1/2 c bread crumbs
  • 1 egg
  • few dashes Sriracha
  • salt and pepper
  • BBQ sauce to top


  • Preheat to 400. Drain the can of beans with a strainer for a few minutes
  • Mix everything together. And don’t be afraid of Sriracha
  • Keep adding the corn flour or bread crumbs until the consistency is dry enough to hold a ball shape. Roll into balls and pat down onto a non-stick baking sheet.
  • Bake for ~5-10 min or until crispy on top. Flip. Then pour some bbq sauce on top to prevent it from drying out and bake for another few minutes.
  • Eat with more bbq sauce…

Chocolate Coconut Cookie Cake

11 Jan

Made a variation on the other sneaky protein cookie a few days ago… this time with chickpeas and coconut. Way better with coconut! I’ve been bringing this to work in little tupperwares and microwaving in the middle of the afternoon for a chocolatey, proteiny snack.


  • 1 can chickpeas (garbanzos) (15 oz)
  • 3 tbsp apple sauce
  • 1 c quick oats
  • 1/2 c. coconut flake
  • 1.5 tbsp canola oil
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • dash salt
  • 1 tsp baking powder
  • 1/4 c brown sugar
  • 1/2 c choco chips


  • Preheat to 350
  • Blend everything (but choco chips) in food processor, very well. Stir in choco chips afterwards.
  • Pour into PAM-ed round baking pan (or square and bake like brownies maybe?). Bake for ~30 min or until golden brown and sort of cracking on top.

Chocolate Oatmeal Cookie Cake

4 Dec

So I had been eyeing this recipe (this is adapted from there) and others that similarly used a sneaky, secretly healthy ingredient in cakes… How excellent! A cookie-cake with extra protein!! Love the extra protein.

Made it this morning as Danielle came over and we chowed down after a run around downtown. Best served warm and with a dollop of Cool Whip on top.


  • 1 can white kidney beans (15 oz)
  • 3 tbsp apple sauce
  • 3/4 c quick oats
  • 1.5 tbsp canola oil
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • dash salt
  • 1 tsp baking powder
  • 1/2 c brown sugar
  • 1/2 c choco chips


  • Preheat to 350
  • Blend everything (but choco chips) in food processor, very well. Stir in choco chips afterwards.
  • Pour into nonstick or PAM-ed baking pan. Bake for ~20 min.

This could definitely also work with raisins… I was thinking about making this with raisins and choco chips together. Mmmm.