Just my luck.
Our good weather turned into a couple of inches of snow this morning + a bunch overnight last night.
Instead of spending yesterday afternoon working on our backyard, I changed into a big woolly sweater, made chocolaty cupcakes + worked on my knee strengthening physio exercises.
FYI: these cupcakes would be awesome broken up over a bowl of ice cream.
They also taste a lot like these. Gosh, I ate way too many of those as a kid!
Speaking of the ‘ol knee, it’s doing so much better! I started seeing a chiropractor/ART therapist a couple of weeks ago and he’s really helping with my patella recovery. I’ve been able to follow my plan for over 2 weeks with no setbacks! It’s encouraging to see my body responding positively to treatment and accepting progression.
Out of all the things I’ve come across while training for a marathon, learning how to be patient with my body has been the most
stressful, challenging, valuable of them all.
Slow and steady wins the race.
If that means I still haven’t ran a marathon in a years’ time, so be it.
Cool thing is, is that I’ve found that this new found patience applies to many more areas of my life. I’ve learned that it’s okay to be tired, to have setbacks at work, it’s alright if I can’t get that darn muffin recipe to turn out right. Everything comes with time.
It’s quite a comforting thought really.
Two-Bite Black Bean Fudge Cupcakes
Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Fudge cupcakes made from pureed black beans, coconut oil and topped with a sugar free coconut flour frosting.
Adapted from: Whole Foods Market
- 1 – 19 oz. can black beans, made fresh or canned – drained and rinsed
- 1/3 cup coconut sugar
- 2 large eggs
- 1/3 cup extra virgin coconut oil, melted + extra for greasing
- 1/4 cup cocao powder + extra for dusting
- 2 teaspoon pure vanilla extract
- 1/4 teaspoon Himalayan rock salt
- 1/4 teaspoon green stevia leaf powder or 1/8 teaspoon white stevia powder *see note
- 1/3 cup dark chocolate chips – I used Enjoy Life chips
- 1/4 cup unsweetened shredded coconut
- 1/4 cup walnuts, chopped
- 2 tablespoon coconut flour
- 6 tablespoon water
- 1 tablespoon extra virgin coconut oil
- 1 teaspoon pure vanilla extract
- pinch stevia *see note
- Preheat oven to 350F and grease a mini muffin pan with coconut oil, then dust with cacao powder. Flip the pan over and tap out excess cocao powder, set upright and set aside.
- Place the black beans, coconut sugar, eggs, coconut oil, cocao, vanilla and salt in the bowl of a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely pureed.
- Remove the blade and gently stir in the coconut, chocolate chips, and walnuts.
- Drop mixture into the prepared muffin pan and bake for 15-18 [mine took 15 minutes] minutes, or until a toothpick inserted comes out clean.
- Meanwhile, combine frosting ingredients in a small bowl and mix until smooth. Set aside.
- Allow to cool for 2-3 minutes before removing from pan and placing on a cooling rack for another 10 minutes.
- Place frosting in a sandwich bag and cut 1 of the bottom tips off, gently push the frosting to the tip and frost the cupcakes!
Makes 24 two-bite cupcakes.
note: if you don’t like stevia, replace in cupcakes with 1 tablespoon cane sugar or other types of sugar. For the frosting, replace with 1 tablespoon honey or agave and decrease water.
Have you learned to accept that some things in life just take time?
Have you ever had a baked good made from beans?
It threw me off too, but it’s delicious! And if there’s someone in the house that doesn’t like beans *cough* Kevin *cough* [so happy he’s generally too busy to read my blog!], this is a perfect recipe to sliiiiide them in there without anyone noticing!
What are your weekend plans?
I’ve missed the royal wedding [who can get up that early!?] so I’ll be watching that tonight.
Then I’m going to be taking my new running belt for a spin on Saturday.
We have dinner plans with some friends on Sunday – still not sure what I should make…