Gluten Free Brownies
Going Gluten Free-ish – the long road to healthy with Roasted Vegetables & MahiMahi and Chocolate Quinoa Brownies
When I told Melissa I was attempting to go gluten free to try and take control of my health, she immediately asked me to do a blog post about it. Of course I said yes. If you’ve visited my blog Trilogy Edibles, you probably know about my journey with severe back issues. In 2013 I went through two lower back surgeries and four epidurals to try and get me back walking without pain. As we entered 2014, not yet 100%, I decided that it was my turn to take control of my health, even with all the restrictions.
Now I knew going completely gluten free was crazy. I’m a baker after all. I need to taste test everything. Even after years of using these recipes and knowing them better than anything, you just never know when you make a bad batch. I’m proud to say that’s never happened.
The first week was the easiest so far in the month. You know that feeling after you decide to do something and you go full guns. Then there are a few cheats the second week, then you don’t notice the cheats in week three. And then there you have it, back to your old habits. Now I’d like to say, I didn’t slide completely into my old habits, I stayed at the few cheats.
I also used MyFitnessPal.com to help me track what I ate. I wanted to keep between 1200-1400 calories per day. It’s not a lot but when you can’t really exercise, you can’t just eat whatever you want.
My menus for breakfast and lunch didn’t vary much each week. I stuck with either a protein shake or eggs for breakfast and then either a salad or veggie burger no bun for lunch. Then dinner was always a protein of some kind (chicken, fish, beef) with salad, quinoa with brown rice, or veggies.
I also decided to make a few gluten free recipes as well. The best crock pot chili and a roasted garlic and butternut squash soup that tasted sinful but wasn’t. I also made a roasted veggie dish with Inland Market Sea Salt and Roasted Garlic Mahi Mahi that was out of this world. That’s one of the dishes I’m going to share with you today.
Now you’re probably wondering, how bad was the cravings and the cheating? They were not bad actually but as I said, I knew that I would cheat. I think that’s the trick, don’t beat yourself up about it. I didn’t and I found I didn’t cheat nearly as much as I thought I would.
So after this experiment, would I go totally gluten free? Nope, I love bread too much. But it did introduce me to other options, like quinoa instead of rice as a side or using it in baking. And that’s the second recipe I’m going to share with you today.
Enough about me, let’s get started shall we! So here’s dinner.
- 1 zucchini chopped
- 1 red pepper chopped
- 1 cup chopped mushrooms (whatever you prefer)
- ½ onion chopped
- 1 clove of garlic minced
- 1 tbsp olive oil
- 1 filet Sea Salt and Roasted Garlic Mahi Mahi (Inland Market)
- Preheat oven to 400 degrees.
- In a cast iron skillet (or one that can go into the oven) heat olive oil.
- Sautee the onion until translucent then add in the rest of the veggies.
- Lastly add the garlic.
- Cube the mahi and add into the veggies. Cook for a couple minutes.
- Put the skillet into the oven for an additional 10 minutes.
- Take out and serve. The entire pan is 300 calories. It’s usually two meals for me and it’s so so so good.
- Now you could do this with any pre-seasoned fish. Salmon is also really really good.
So you’ve had a really healthy dinner, let’s splurge on dessert. How about a gluten free brownie?
Gluten Free Quinoa Brownies (makes 15 brownies)
- 1 cup melted butter
- 2 cups sugar
- 1 cup good cocoa
- 4 eggs
- 1 1/3 cup cooked quinoa (follow the instructions on a package)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees
- In a blender blend the eggs until mixed, about 30 seconds.
- Add the quinoa and blend until smooth.
- Add the baking powder and salt.
- In a sauce pan, melt butter and add sugar and cocoa. Mix well.
- Add the egg mixture to the sugar/cocoa mixture.
- When combined add the chocolate chips.
- Pour into a well-greased pan 9”x13”
- Bake at 350 for 30 minutes.
- Cool and enjoy!
- Each brownie is less than 200 calories with 3 grams of protein!
So there you have it, gluten free doesn’t have to be taste free!
Thanks for letting me share my little experiment with you and I hope you’ll swing by Trilogy Edibles and see what else I make up in the kitchen, both gluten and gluten free goodies!