We made it home last night after a whirl-wind trip down to FL to see our 2Lt. He’s been gone since the end of September, he won’t be home for Thanksgiving (the first time ever to miss it), and his December schedule will have him home before Christmas, but not on Christmas day. I’m thankful to have had the opportunity to go see him!
I checked the weather before packing and really thought that I had packed the proper clothing. However, the weather forecasts did not tell me that the wind would blow the entire time we were there! That wind made it feel colder than it really was, and I nearly froze on Friday afternoon and evening! We did have a great time, though, getting to see quite a few planes (even go up inside some), spending time in the Navy museum, the lighthouse and museum, the fort, and the beach! Sunset on the beach was breath-taking!
I have been greatly enjoying the new Trim Healthy Mama cookbook! The recipes are so good, and I am working hard at getting the hubby and me back on track to healthy eating.
The other day I had an opened can of black beans that I needed to use. I remembered a recipe in the new cookbook and thought that maybe I could use the beans instead of the okra that is called for. They turned out great! Even my picky son thought they were pretty good…for diet food! Ha! They tasted even better after being in the fridge overnight.
4 oz. unsweetened baking chocolate
3/4 c. butter
3/4 c. low-carb sweetener blend
2 pinches salt
1/2 c. oat flour
1/2 c. ground pecans
1 c. black beans
1 tsp. vanilla
Lightly coat a 9×9 pan with coconut oil. Melt the chocolate and butter in a small saucepan. Combine sweetener, salt, flour, and pecans in a large mixing bowl. Combine the beans, eggs, and vanilla in a blender and puree until smooth. Add the chocolate/butter mix and the puree to the dry ingredients. Stir well by hand. Pour into pan and bake at 350 degrees for about 30 minutes. Let cool in pan. Cut into bars and serve, or refrigerate overnight for a fudgier brownie!