Tag Archives: Brownies

Whole wheat pasta and shrimp tossed with wasabi sweet potato & ginger sauce

Happy Saturday everyone! The week really flew by. Between class, lab, internship, meetings, baking up a storm, and my car breaking down, I finally feel like I can breathe again! The car issue was pretty embarrassing. It has been making screeching noises for months now, but I haven’t quite had the time to take it in (mhmm). Finally, late on Wednesday night I drove to a friend’s house (whom I don’t know all that well) to return a jacket he lent me on a blustery night downtown when my car started going nuts. The screen and dashboard went black, the lights went out, and the radio went out while I was driving. I pulled into his driveway as it puttered – puttered – died. Dead. Kaput. I awkwardly knocked on his door with his jacket, a “thank you” crystallized ginger & wasabi brownie, and a dead car behind me. We tried to jump start the car, but it couldn’t even hold a charge so we pushed it out onto the street to be dealt with later. I had it towed the next day and as it turns out, one of the necessary belts was completely missing. I am pretty sure I ran it into the ground until the belt snapped and fell off… Woops. At least I learned my lesson! Don’t put car repairs off. 

Anywho, these crystallized ginger and wasabi brownies are the best brownies I have ever tasted and one of my favorite recipes. Joanne is a genius. I would never have thought to combine spicy wasabi with chocolate! MAKE THEM. 

Do you see the chunks of crystallized ginger?!

Since making these, I have had the ginger wasabi combination on the brain. I have been eating it on everything! For example, I brought lunch to school yesterday and the main course was grilled chicken and asaparagus tossed in a teriyaki-wasabi-ginger sauce.

plus wasabi peanuts, roasted peanuts, an apple, and a homemade protein bar

And for dinner last night?

Wasabi Sweet Potato & Ginger Pasta with Shrimp

Incredible.

Recipe: Serves 1

For the sauce:

1 cup light coconut milk

1/4 cup baked sweet potato

1 tsp ginger

1-2 tsp wasabi  (to your taste)

1 tsp crystallized ginger, chopped  + extra for garnish

pinch cayenne pepper   (optional)

Directions – Heat the coconut milk in a pan on the stove on medium low heat. Whisk in the rest of the ingredients and let simmer until it is a thick consistency. Once the desired consistency and flavor has been reached, remove from heat.

For the pasta:

1/3 cup whole wheat pasta, cooked

1/2 cup spaghetti squash, cooked

~12 shrimp, raw

~1 tbsp wasabi peanuts

Directions – Cook the pasta and spaghetti squash according to directions, I recommend making extra. Place the shrimp in a pan on the stove with 2 tbsp water. Cook on medium low heat until opaque, flipping after ~2 minutes. Once cooked, remove from heat, drain if necessary, and toss with some of the pasta sauce. In a bowl, combine the cooked pasta and squash and toss with the rest of the pasta sauce. Transfer to a plate. Garnish with shrimp, crystallized ginger, and wasabi peanuts. Enjoy!

Benefits:

Shrimp * extremely high in protein and low in fat! Contains selenium, tryptophan, vitamin D (key for bone health), B12, iron (needed for a healthy thyroid), phosphorous, B3, and zinc. The fat that shrimp does contain is the healthy monounsaturated kind.

Ginger * contains gingerol which relaxes blood vessels and thus improves circulation. It also aids in digestion and can soothe the stomach. Contains TONS of compounds that fight cancer!

Spaghetti squash * contains vitamin C, thiamin, niacin, B6, and lots of fiber!

Whole wheat pasta * unlike refined white flour, whole wheat flour has more B vitamins, fiber, folic acid, calcium, zinc, phosphorous, copper, and iron. Whole grains reduce your risk for diabetes and have also been linked to weight loss and maintaining a lower BMI.

Irish mint double chocolate chunk brownies with peppermint frosting!

Happy St. Patricks day!

I am baking brownies right now for the senior center. DG requires that all the girls do at least 4 hours of community service per quarter and I cant imagine a better way to fulfill that than baking for cute grandmas and grandpas. :) It always bugs me when people bring super unhealthy desserts to people in the hospital or the elderly. Obviously dessert should taste really good, but you can still bake in a health conscious manner. These brownies do have a fair amount of sugar, but they are made with whole wheat flour and cocoa powder instead of pure solid chocolate. They also have grapeseed oil and eggs instead of vegetable oil. Vegetable oil often has trans fats and doesn’t have any outstanding health benefits. Grapeseed oil has a very high unsaturated fat content, which has been shown to improve LDL and HDL levels! I also used reduced fat cream cheese for the frosting. Ordinarily, I am all about full fat, but this recipe already had plenty of healthy fats in it!

Irish mint-double chocolate chunk brownies with peppermint frosting


Recipe: Makes ~30 brownies

Dry ingredients –

1 cup sugar

1 1/2 cup mint cocoa powder

1 cup whole wheat white flour

1 tsp baking powder (or less if you want it less cakey!)

Optional: 1/2 cup chocolate chips

Wet ingredients –

5 eggs

2 tbsp grapeseed oil

2 tbsp butter

1/3 cup milk

1 tsp vanilla

5 drops peppermint extract

Reduced fat cream cheese icing –

8 drops mint

green food coloring

1/2 cup sugar

8-oz reduced fat cream cheese

Directions – Preheat the oven to 350. Combine all the wet ingredients in one bowl and mix well.  Combine all the dry ingredients in another bowl and mix well. Pour the wet over the dry and combine with a spatula. Pour into a greased brownie pan and bake for 28 minutes (or until passes the toothpick test). Let cool. Whip all the frosting ingredients together and spread over the brownies. Slices and enjoy!

So tasty!

I loved that these were fluffier like cake but still dense enough to be a brownie. They are chocolately with just the right amount of peppermint!

No time for benefits today!

A whole new level

You guysss! I got a new camera!

Remember how my old camera got destroyed on what was supposed to be a relaxing hike? No? Thats okay. The point of the story is I treated myself to an upgrade…

It even has a food setting!

Courtney and I made vegan cream cheese swirled pumpkin squares! It was supposed to be cake-like,  but the consistency was that of a very moist brownie. Still, they are tasty. If you want the recipe, I am happy to give it out, but they definitely need perfecting.