If you’ve never heard of the slow carb diet, well, I’m not sure whether to say that’s a good thing or not, (because eating is so much easier when you don’t have all the diet theories tumbling around in your brain) but here it is in a nutshell: you don’t eat anything that’s white, or that can turn white, with the exception of cruciferous vegetables and beans.
To get the comprehensive instructions and scientific research, you need to read The Four Hour Body (disclaimer: I have only read the parts of the book pertaining to diet and exercise, and can’t vouch for other sections. ALSO, the author has quite the foul mouth (keyboard?), and pagan perspective), but the result of the diet is balanced blood sugar, and loss of excess weight.
The problem is, beans, chicken, and cruciferous veggies don’t satiate my chocolate addiction, ya know?
Which leads me to… these brownies!
I’m sure that by now you have heard of black bean brownies, that magical combination of black beans, chocolate, and honey.
This recipe takes the concept of healthy brownies a bit further by replacing the honey with a zero calorie sweetener, and eliminates the insulin reaction.
What does that mean for you? Simply that you can eat your brownies without fear of an insulin spike triggering your body to store fat.
Slow Carb Brownies
Slow Carb Brownies
- *If using canned beans, be sure that they’re unsalted.
- **Can also use melted butter or light olive oil.
- Preheat oven to 350º
- Blend all ingredients except add-in in a blender or food processor.
- Pour batter into a greased, 8×8 inch baking dish
- Sprinkle add-ins on top, using a for to stir them in if desired.
- Place in oven and bake for 30 minutes, or until center begins to firm.
- Let cool five minutes before cutting.
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