New eBook & Quinoa Brownies!

I am so excited to announce I have a new ebook available on! It is a week of healthy recipes, fitness and wellness tips to motivate and inspire you via your favorite fairytale princess. Check out "Princess Fit Tips" on for a free preview!

Though I often invent my recipes on the fly, I must admit to finding a quinoa brownie recipe on Pinterest and then tinkering until I developed my own cleaner, healthier version of several recipes I found online.

I love treats, and this quinoa brownie recipe satisfies my dessert cravings as well as my hunger. Seriously, I ate some the other afternoon and couldn't even eat dinner, which is usually a good thing for me, as portion control is my biggest struggle. When my hunger is fully satisfied with a nutritious and filling treat, I couldn't be happier. So hopefully you too get great satisfaction from this brownie recipe packed with protein (yes quinoa is a complete protein, hurrah!) and nutrient-rich quinoa. Quinoa Brownies: a soy-free nut-free dairy-free dessert Yields 9 big brownies


1-1/2 cup cooked quinoa 1/3 cup raw cacao powder 1/3 cup pure maple syrup 2 chia "eggs" 1/3 cup sunflower seed butter or this organic chocolate sunflower seed butter for an extra luscious taste

organic chocolate sunflower seed butter

1/3 cup unsweetened applesauce 2 tablespoons coconut oil, melted 2 teaspoon pure vanilla extract sprinkling of mini vegan soy-free chocolate chips, optional for topping Directions:

1. Cook quinoa: cook about 3/4 cup quinoa with 1-1/2 cups water (you'll likely have a little extra) about 20 minutes on a stovetop, the last 15 minutes of which you'll cook it on low, simmering and stirring until water is absorbed and quinoa is fluffy.

2. Mix 2 TBSP ground chia seeds in 6 TBSP water if using chia "eggs" (omit this step if using regular eggs). Preheat oven to 350F. 3. Blend all ingredients in a food processor, saving 1/4 cup of quinoa to add last, pulsing just slightly to maintain a little texture, or puree until completely smooth if desired. 4. Line a 8" or 9" square pan with parchment paper and spritz with coconut oil. Pour batter in and if desired, sprinkle 2 TBSP of nondairy chocolate chips on top. 5. Bake for 38-42 min or until an inserted toothpick comes out pretty clean. Let cool 10 min on a wire rack before cutting into 9 to 12 squares. Store covered, chilled.

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