Toasted Coconut Protein Brownies (Powder and Flour FREE!)


I know I need to develop a new recipe when I start searching for something I want and can’t find the right recipe online. Yes, I get frustrated. Then start destroying the kitchen – turning it into a crazy test kitchen and making everyone in my family the test subjects. I don’t think they mind too much…

The goal was to find a HEALTHY yet TASTY brownie recipe that did NOT include protein powder or flour. but still had around 5g of protein per brownie like all the recipes that DO include protein powder. I’m not totally against whole wheat flour, but I like to avoid all flour products as much as possible. Also, I’m not really into cooking with protein powder. I drink Shakeology once a day and just don’t feel like I need to add more powders to my diet.

What I found out that worked was a recipe from Yet, hers just didn’t have enough protein for my fitness goals – clocking in a 2.5g. So I added some egg and some unsweetened coconut flakes and decided not to add the chocolate chips on top.

I only got to eat one of these because my “testers” (AKA crazy minion kids) ate them all!!! Hey, can’t feel bad knowing they are eating a bunch of beans right? Fiber anyone??


  • 1 15-oz can black beans, drained and rinsed very well
    2 tbsp cocoa powder
    1/2 cup Whole Rolled Oats
    1/4 tsp salt
    1/2 cup pure maple syrup or agave (or brown sugar)
    1/4 cup coconut or vegetable oil
    2 tsp pure vanilla extract
    1/2 tsp baking powder
    1/2 cup semi sweet chocolate chips (YES you need these!!! )
  • 1/2 cup Bob’s Red Mill Unsweetened Coconut Flakes
  • 1 egg medium + 1 egg white (OR 1 LARGE Egg)


“Preheat oven to 350 F. Combine all ingredients except chips and coconut in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Top with coconut flakes and bake 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9 brownies.”

(adapted from 


  • Calories: 146
  • Fat: 8.2g
  • Carbs: 17g
  • Protein: 4.5g


One of these and my 3pm Skinny Coffee and I’m one happy lady.


BTW – I took all of these photos with an old iPhone 4. If you are thinking of starting a blog but feel like you maybe don’t have the money for a fancy camera…. the secret is – you don’t need one!

(Not saying I don’t want one though… just saying that there are a lot of people out there with fancy cameras taking mediocre photos)


Sunny California Chicken Salad


The sun was seriously shining today with not a cloud in the sky, which inspired me to make a light and colorful lunch. I already had prepped chicken the day before in the crock pot – part of my weekly meal prep as well as some tomatoes and avocado. This time, I just decided to wing it because I didn’t want to sit around trying to look at recipes. What came out of it – was amazing and just plain beautiful!

If using 21 Day Fix Containers this equals 1 Red, 2 Green, 1 Blue and 1 Orange container for 2 wraps. 


(DOUBLE This to make lunch for 2 people for 2 days. This will feed 1 person for 2 lunches. )

  1. 1 1/2 Pre-cooked chicken breasts, chopped
  2. 2 small-med. red tomato, chopped (squeeze out the gooey seeds into the trash or dog bowl – you don’t want that in the chicken salad. Gooey is NOT a good texture!)
  3. 1/2 Avocado, chopped
  4. 2 TBS finely chopped red onion (don’t over do it on the onion!!)
  5. Sprinkle of Flax Seed
  6. Green Leaf Lettuce (or other lettuce to make cups. Try butter or bib)


  1. 1/2 TBS Olive Oil
  2. 1/2 TBS Vinegar (BRAGGS Apple Cider or Red Wine)
  3. Squeeze 1/4 Naval Orange (approx. 2-3 TBS)
  4. 1/2 TBS Dijon Mustard
  5. 1 tsp honey
  6. sprinkle of salt and pepper
  7. 1/2 tsp Herbs de Province (get a big bag of it from World Market for 2.99!


Combine first 4 ingredients.

Whisk the Dressing ingredients in a separate bowl until smooth. Taste!

Pour Dressing over Chicken Salad mixture and toss to coat.

Spoon into lettuce cups and serve!

Store extra in tupperware for tomorrow!



Even pretty on a paper plate.