Garbanzo Bean Blondie

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I went to a juicery the other day and had this amazing blondie.  I asked them what was in it and the moment they said garbanzo beans and almond butter, I had to try and recreate it.  Beans are something I do not advocate eating if you have not prepared them correctly, which means soaking in an acidic environment first.  Beans are a great source of fiber, and fiber is great for supporting healthy gut bacteria, binding free hormones, and eliminating cholesterol.  So, it can be worth the effort if you decide to prep them!
Garbanzo Bean Blondies
Ingredients:
16oz garbanzo beans
3/4 cup nut butter
1/3 cup maple syrup
2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 cup dark chocolate chips
Directions:
Preheat oven to 350F.  Line an 8×8 baking dish with parchment paper.  Blend all the ingredients together besides the chocolate chips.  Mix in the chocolate after it’s blended.  Spread in the baking dish and bake for 20-25 minutes. Let cool for at least 20 minutes before removing.  Store in the fridge.

Chicken, Avocado, Black Bean, Mango Salad

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I recently got black beans in my CSA box.  I don’t typically eat beans but I don’t oppose them if they are prepared correctly, which means soaked in an acidic environment for 24 hours and then cooked for 4 more).  I’m usually too lazy to do that, but when life hands you beans, you take the time to soak them.  I actually love black bean hummus, black bean burgers, etc, but this idea of Mexican chicken salad kept creeping into my mind.  I originally wanted to do this with shrimp but forgot to thaw them….so….chicken it is!  Use your imagination switching out ingredients and just use what you have on hand! I hadn’t thought about it prior but this would probably be amazing with a red onion, too!
Chicken, Avocado, Black bean, Mango Salad
Ingredients:
1 chicken breast, cooked and chopped into bite size chunks
1 mango, peeled, cored, and diced
1 avocado, diced
handful of cilantro, chopped
1/2 cup black beans (soaked and cooked)
1 red pepper, diced
Dressing Ingredients:
1/3 cup nut butter (I used cashew, but you could use almond)
zest from 1 lemon
juice from 2 lemons
2 Tbsp honey
pinch of cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 Tbsp chopped cilantro
1/4 tsp mustard powder
1/2 tsp brown mustard seed (optional)
Directions:
If you are starting from scratch, you will need to cook the chicken and beans.  However, if you have cooked chicken and beans, add all the ingredients to a bowl.  Then whisk together all of the dressing ingredients.  Pour over the  salad and toss to coat..  Eat like you’ve never eaten before!