Paleo Veggie Quiche

Here it is! My take on a paleo veggie Quiche! (I am not saying it whole30 for sure since I’m not sure if its ok to make a paleo-fied pie crust on whole30. See SWYPO. (shoving old unhealthy foods into a paleo mold. For me, I think this is just a new way to eat eggs, but what do I know?)) Anyway I am excited about this and it’s so good! As soon as I’m done with whole30 I plan on making a paleo apple pie with this crust for 4th of July, yay ‘Merica! I had pinned a few different version of paleo pie crust on pinterest, but I wanted to make my own version and incorporate almond flour and coconut flour. It turned out way better than I thought it would for a first attempt at paleo pie crust. Heck, pie crust in general! I am usually a pillsbury roll and bake crust kinda girl, but no longer! This was really easy even for a novice crust maker. The fillings were just my whim and what I happened to have in the fridge, but I’m pretty sure as long as you have a similar amount of veg you could make this with just about anything. Keep in mind water content in your veggies, like tomatoes, since they can make a soggy mess if not precooked. I ate this as a side dish today, but you could always add some cooked meat (chicken, sausage, bacon, ground turkey, whatever) and up your protein content and eat it as a meal. The crust held up really well as I was picking up my slices and shoving them into my face, so that’s a plus for if you want this as a quick breakfast on the go. Don’t be intimidated by the steps and ingredients, it wasn’t that hard, go make this!!

Paleo Veggie Quiche

Yield: 16 small or 8 large servings/slices

Nutrition per small (1/16^th) serving

Calories 134

Fat 9.2

Sodium 300 mg

Carbs 6.3 g

Fiber 3 g

Sugars 1.1 g

Protein 7.2 g

Ingredients

For Crust

*I always weigh my flours for consistency, especially since I don’t ever sift them

1 ½ cups (168 g) blanched almond flour/meal

½ cup (56 g) coconut flour

½ tsp arrowroot powder

½ tsp kosher salt

2 TB coconut oil + extra for the pie plate

6-9 TB ice cold water

For Filling

6 extra large whole eggs, preferable farm fresh (they taste better I swear!)

6 extra large egg whites

¼ cup water

½ tsp coconut oil

272 g or 2 large leeks, diced

81 g or 1 large carrot, spiral sliced or shredded

121 g or 5-8 asparagus spears, diced

6 oz or 5 large florets broccoli, diced

1-2 tsp kosher salt, to taste

cracked black pepper to taste

Assembly:

• Preheat oven to 350°. Grease a pie plate with coconut oil, about 1/2-1tsp.

• To make the crust: Weigh/measure out your flours, arrowroot starch and salt into the bowl of a food processor or large bowl. Pulse a few times or mix to get everything incorporated. Add in the 2 TB of room temperature coconut oil and pulse again. Or use a pastry cutter or two knives to cut the oil into the flour mix, making pea sized crumbs. Add in ice water a TB at a time, pulsing after every addition to check consistency. At 8 TB mine had gathered into a solid dough and I was able to take it all out of my processor in one ball. Place the dough ball between two sheets of wax paper and use a rolling pin to roll into a 9-10 inch circle, or whatever fits your pie plate. Peel off the top layer of wax paper and flip the crust into your prepared pie plate. Peel off the remaining layer of wax paper and gently press your dough into the pie plate. Pinch the edges or use a fork to create a decorative edge. At this point I put my crust into the fridge to await its filling. Not sure if that necessary, but it worked great for me.
• For the filling: Dice your veggies while heating a saute pan with ½ tsp coconut oil. Saute the veggies until tender crisp, seasoning with 1 or 2 tsp kosher salt and cracked black pepper. I did this to get rid of any excess water in the veggies so I wouldn’t have a soggy quiche. While the veggies are cooking crack your eggs into a large bowl and add a scant ¼ cup water, some kosher salt and pepper (always season every part of your dish, especially eggs, because they can be bland). Whisk eggs vigorously until yolk and white are mixed and a bit frothy.
• Take crust from refrigerator and spread veggies evenly over the bottom. Pour eggs over the top of the veggies and use a spatula to spread into any drier areas.
• Put your quiche into the oven and set your timer for 20 minutes. Your quiche will not be done but you want to keep an eye on the crust so it doesn’t burn. Mine needed a pie shield after 20 minutes but aluminum foil around the edge works fine too. The quiche should be done in 45-60 minutes, or until the middle has lost its jiggle and a knife comes out clean. You may need to cover the whole top with foil if it cooks too quickly and the middle isn’t done.
• Let your quiche rest outside of the oven for about 5-10 minutes so everything has time to cool and set properly. Cut into desired amount of slices and consume!

I already have so many more veggie and meat combos in mind-spinach artichoke bacon anyone?? I also think the addition of herbs would be great, maybe some fresh thyme or rosemary in with the eggs or some fresh basil over the top once its out of the oven. I can’t wait to make this again!

Whole 30 Thai Inspired “Noodle” salad

veggie “noodles”

My date paste is trying to escape its container, sorry date paste

Woo hoo! New kitchen gadgets make me so happy! I got my new veggie slicer and have been going crazy with it! I made an awesome “spaghetti” recipe from my friend Laurie and now this veggie noodle salad! Not sure whats up next, but I’m contemplating making sweet potato noodles for something crazy! Anyway, this’ll be quick since I need to wake my sleeping son before it’s too late in the afternoon. So no going on and on about how good this slicer and salad are. Just trust me, they are.

Whole 30 Thai-ish “Noodle” Salad

Yield: 10 Serving of 84 grams (3oz)/serving

Nutrition per serving

Calories 43

Fat 2 g

Sodium 211.2 mg

Carbs 6.2 g

Fiber 1.5 g

Sugars 3.5 g

Protein 1.5 g

mmmm dressing

 

smooth dressing

Ingredients

 

Salad

183 g or approx 1-2 medium zucchini julienne/shredded/spiral noodle cut

317 g or approx 1-2 medium yellow squash julienne/shredded/spiral noodle cut

200 g or approx1-2 large carrots julienne/shredded/spiral noodle cut

5 basil leaves chiffonade/minced

¼ cup fresh cilantro minced

 

Dressing

2 cloves garlic minced

2 Tb almond butter

1 oz date paste or 1-2 Tb sweetener of choice

¼ fresh squeezed lime juice

1Tb-1tsp grated fresh ginger (to taste, I like mine gingery!)

1 Tb light coconut milk, or full fat, your choice, I happened to have light today.

1 tsp kosher salt

¼ tsp red pepper flakes

My method when I cook: yellow pad and scribble frantically between measurements and weighing

pretty salad!

I used my new veggie slicer to cut my veggies into noodles and then made a yummy Thai inspired dressing to toss them with! Put your cut veggies into a large bowl and set aside. In a smaller bowl whisk together all dressing ingredients. Drizzle your dressing on top of the veggies and toss everything together. Garnish with the basil and cilantro for a pretty presentation, or just toss it all in together. Tastes great either way! I don’t happen to have any fish sauce, but I’m pretty sure this would be a great recipe to use it in if you happen to have some in your pantry. This dressing would also make a great dipping sauce for some Thai/Vietnamese lettuce wraps. Hmmm that sounds good. Maybe I’ll be having lettuce wraps for dinner!

Whole 30 Greek Turkey Tomato Sauce with Spinach

My mom is great at sharing. She always buys in bulk and ends up giving me half of what she bought! And sometimes she gives me things she doesn’t like. She had a big bag of Penzeys Spices Greek seasonings that she (thinks) she didn’t enjoy. So she gave it all to me! To my delight I love it! And I love my momma. I have been using the new spice mix in some yummy recipes, like my new spinach burger and this recipe here, greek turkey tomato sauce. It’s basically a greek spiced ground turkey spaghetti sauce, or Bolognese as the italians call it. The spice mix is nothing crazy, just salt, oregano, marjoram, lemon peel,  and ground pepper. It gives great flavor though, similar to gyro meat. mmmmmm. Check out Penzey’s spices if you never have, they’re awesome! My mom lives right one of their shops and I love stopping in there. This sauce is easy to make and you can get it on the table quickly if you are hungry. Add some spaghetti squash or veggie noodles and you’re set! My husband really likes this recipe and he eats it plain. Generally right out of the fridge in its storage container, cold! Our microwave is broken or he might bother to heat it up. But turning on the stove and putting things into a pot is such a pain, right? Oh well, its his food!

Whole 30 Greek Turkey Tomato Sauce with Spinach

Yield: 10 servings of 5.5 oz

Nutrition per serving

Calories 130.6

Fat 6.1 g

Sodium 527.4 mg

Carbs 4.6 g

Fiber 1.2 g

Sugars 2 g

Protein 16 g

 

Ingredients

about 1 ¾ lbs ground turkey, 93/7 fat content, mine was actually 26.9 oz of meat

3.3oz yellow onion, diced, or one small onion

3 cloves garlic, minced

3 cups fresh spinach leaves

one 28 oz can organic whole peeled tomatoes in juice (crush by hand before adding if using these), or two 14 oz cans diced tomatoes in juice

½ Tb coconut or extra virgin olive oil

1 tsp kosher salt

Cracked black pepper to taste

2 tsp Penzey’s Greek seasoning spices, or Greek seasonings of choice. The penzeys blend is delicious and includes lemon peel!

 

In a large dutch oven or skillet heat oil and add in onions and garlic. Saute until onion starts to soften and turn opaque and the garlic is toasty and fragrant. Add your turkey, pepper, salt and Greek seasonings. Cook the turkey through until there’s no pink left and the juices are dried up. Add in the tomatoes with their juice in a hot spot in the pan. Tomato juice should bubble and cook a bit. At this point mix everything together and add in the spinach leaves. Let the spinach wilt then taste for spicing and add more if necessary. You can let the sauce simmer for a bit if its too wet for your liking. I leave mine wetter since its not uncommon for me to put mine straight into the refrigerator for future meals. When I do this the meat tends to reabsorb some of the juice and get drier, so I leave more juice in mine. I love this served alone or over spaghetti squash. I have a new veggie slicer that makes noodles out of almost any veggie! I can’t wait to make some zucchini noodles and serve this sauce over it!

 

veggie noodles from my new slicer!

 

Whole 30 Avocado ChickenSalad aka yesterdays lunch

this whole 30 thing really isn’t so bad when you get to eat stuff like this.

I love when lunch just comes together quickly from things you have in the fridge. This is much easier to achieve when you have lots of options in the fridge ready to go! It is much, much harder when you need to go grocery shopping and have been avoiding it due to laziness and the knowledge that once you shop you must then prepare your foods before they go bad. And I am usually an overzealous shopper and purchase half the produce in the store. Then I get home and panic, realizing that I will never be able to eat/use it all in time. I have been a million times better about this since starting whole 30, and I haven’t had to throw out old produce in a few weeks, huzzah! Aaaanyway, I love chicken salad and here’s the version I made myself for lunch yesterday. It was so good that I then had it for dinner. And wished I had some for breakfast today pre-wod. I now must go grill some chicken breasts so that I have chicken for my chicken salad.

Whole 30 Avocado Chicken Salad

Yield: two 7.15 oz servings

Nutrition per serving

Calories: 160

Fat: 5.5 g

Sodium: 548.4 mg

Carbs: 7.3 g

Fiber: 3.4 g

Sugars: 2.2 g

Protein: 19.5 g

 

Ingredients

6 oz grilled (cooked somehow) boneless  skinless chicken breast

46 g (1/8^thcup) diced white onion

50 g (1/8^th cup-ish) diced celery

59 g (see above) diced grape tomatoes

2 oz avocado, diced or mashed

juice of one lime

kosher salt and cracked black pepper to taste

fresh cilantro to taste, about 2 Tb chopped for me

 

Take all your ingredients and toss them into a bowl, minus the avocado (unless you are a genius and mashed yours beforehand-which I am not and did not.) Mash up your avocado until smooth, then toss it into the bowl with the rest, stir until all the ingredients are uniformly covered in delicious avocado. Salt and pepper to taste. I ate mine over a bed of spinach leaves with nothing else on it. It was amazing! It would also be great as a wrap or sandwich for anyone not following paleo/gluten free/whole 30.

My chips before they cooked.

PS Kale chips are amazing right out of the oven. I used this recipe from nomnom paleo and its freaking fantastic. I used smoked salt after they came out of the oven and wow! Delightful. No post oven picture because Christian and I then consumed them all as fast as we could!

 

Whole 30 Coconut Shrimp, ohhh yeahhhhh

sorry it’s a crap picture, I was in a hurry, what’s new?

Whoo boy! I was looking around on the great and wonderful time waster call pinterest and came across some amazing looking recipes for paleo/whole 30 coconut shrimp. Well let’s just say I didn’t let any grass grow under my feet before deciding I had to try one of these recipes, stat. I decided on this one. Then I decided to try to modify it slightly for a few fewer calories and less work. Lets be honest, who likes standing over the stove in the summer? Bonus if you look at the above recipe there are two WODS on the same page. Pretty cool. I was excited anyway. Not that I have taken advantage and done either WOD. But they are there waiting for me when I’m ready. I made my version of the coconut shrimp today and it was sooooo good!! I loved it and can’t wait till dinner so I can eat some more. My husband even liked it, and that’s a big deal! Full disclosure:he did say he would want some sauce with it, but the fact that he liked it at all is good enough for me! Ok, go find your frozen bag of shrimp hiding at the back of your freezer and go make coconut shrimp!

Whole 30 Coconut Shrimp

Yield: 14.5 oz (406 g) after cooking for 2 large or 4 smaller servings (approx 8 shrimp)

 

Nutrition per serving if serving 4

Calories: 200

Fat:10 g

Sodium: 397.4 mg

Carbs: 3.8 g

Fiber: 1.6 g

Sugar: 0.3 g

Protein: 22.3 g

 

Ingredients

1 lb raw easy peel shrimp

1 tsp coconut oil

1 whole egg

30 g almond meal (approx ¼ cup)

20 g dried Unsweetened coconut flakes (also approx ¼ cup)

½ tsp Kosher salt

Ground pepper to taste

¼ tsp granulated garlic

¼ tsp smoked paprika

Baking stone if you have one.

 

Grease your baking stone with the coconut oil and place inside oven while it is preheating to 350°. If you don’t have a stone: preheat your oven and grease a regular cookie sheet.

Peel and rinse your shrimp, then pat dry with paper towels. Next whisk egg and spices with a fork till yolk is incorporated. Mix together your almond meal and coconut flakes in a shallow dish, then get ready to “bread” your shrimp. Put the shrimp in the egg mix first then use the same hand to place shrimp into coconut/almond mixture. Use your clean hand to toss around shrimp and get them coated with the breading. Transfer breaded shrimp onto a plate to await cooking while you do the rest of the shrimp. Once all your shrimp are coated put them in a single layer on your cookie sheet, or your hot baking stone. Pop them into the oven for 8-10 minutes, depending on your doneness preference. Mine we’re perfect at 8 minutes, nice crisp coating and plump tender shrimp. No need to turn them unless you really feel like it. I am lazy and didn’t want all my breading to fall off! It actually stayed on really well, much to my dubious surprise. I always have bad luck with breading staying on things, that’s the real reason I wanted to bake these guys and not fry them! Also, less oil used = fewer calories, so there’s that too. Enjoy!

 

 

Whole 30 Pico de Gallo

Sorry for another tomato recipe, but here it is. That’s what I get for shopping at Costco and purchasing Ginormous amounts of produce at once. However, today I went to Soulard Farmers Market and got some great farm raised brown eggs, eggplant, parsnips and a big head of cabbage that I’m planning on making into grilled cabbage with smoky lime cilantro sauce. It is divine. I love anything latin flavored and this Pico is another great example of that. I’ve already had to make two batches because my husband keeps eating it with chips! That makes me slightly jealous, but certainly not bad enough to break my whole 30 for. Speaking of my whole 30, I am on day 10! At least I think I am. Do I start counting the day I began as 1, or is that day 0? I am confused. Either way, I am in over a week and doing great! I had one small hiccup, and that was because I assumed about a sauce and when I double checked later it had agave nectar and evaporated cane juice in it! Both No-no’s on whole 30. Oh well, it couldn’t have been much and I certainly felt no ill effects from eating the Key lime chicken that it was in. After the first few days of headache and fatigue I am feeling pretty normal. When I work out I do fatigue more easily and I have had some pretty difficult runs. Keep in mind those runs were in 90-95 degree heat and I was going around 8:30/mile. Which isn’t my fastest, but isn’t a slow run by any means. Anyway, the point is, I’ve been having an extremely positive experience so far! looking forward to the next 20 days! or 21, whatever.

Whole 30 Pico de Gallo

Yield: 811 g total, 20 servings with 40.5 g per serving, about ¼ cup

Nutrition per serving

Calories 12.2

Fat 0.1 g

Sodium 96 mg

Carbs 2.6 g

Fiber 0.8 g

Sugar 0.9 g

Protein 0.6 g

Ingredients

1 lb red grape/cherub tomatoes, diced or quartered

7 oz diced white or yellow onion

3 medium cloves garlic, minced

¼ minced fresh cilantro

juice of 4 ½ limes

1 tsp kosher salt

3 medium/small seeded and diced chili peppers. I used 2 jalapenos and 1 Serrano

Mix all all ingredients in a bowl and let marinate for at least 30 minutes. Eat it on anything! My husband isn’t doing whole 30 so he devoured about half of it last night with tortilla chips! I eat it on my eggs and on grilled chicken breast. I also have mixed it up with sauteed veggies for added flavor. So yummy!

pretty sure I forgot to include the garlic in my first batch, oops! Still tasty regardless.

Whole 30 Tomato Herb Salad

As of today I am on my 5th day of whole 30. Yay me! I am feeling awesome about it, especially the fact that I have been able to resist eating things from Christians plate that he doesn’t finish! That’s a pretty huge accomplishment for me, really. The reason I have gotten this far with a program that has you cook pretty much 100% of your food is having premade things around. I made Costco run on Tuesday and then cooked my butt off for the next few hours until I had to go to work. I managed to get a lot of food prep done, including this delicious tomato herb salad. I have been using it alone, or as a topping or filling and it’s great however you have it. Even though I am doing Whole 30 and you don’t have to/aren’t supposed to calorie count I am anyway. I really don’t like not knowing how many calories I am eating, and it helps me get an overview of my other nutrition as well. Such as how much fat, carbs and sodium I am getting with my meals. Not eating sweets is a pretty big deal for me since I almost always eat a little something sweet after every meal. EVERY MEAL. And now I can’t even have a smidge of honey or one chocolate chip. This is a pretty intense way to break yourself of a sweet addiction! That being said, I have started to really be able to taste the natural sweetness of other things. Roasted sweet potatoes have been amazing, and even the little tomatoes in this salad have their own sweetness along with the bright acidity. I love that I got to use herbs from my own backyard and can’t wait till my basil is a little bigger and I can use all basil for this salad! If you aren’t doing whole 30 this dish would be so good with the little pearl fresh mozzerella balls in it for a summer cookout. Pair that with a sizzling steak off the grill and don’t forget to lick the plate when you are done.

Tomato Herb Salad

Yield: Makes about 691 g total, and I divided mine into ~49g portions for 14 portions

Nutrition per serving

Calories 26.5

Fat 1 g

Sodium 103.1 mg (I used about ¾ tsp)

Carbs 1.1 g

Fiber 0.4 g

Sugars 0.6 g

Protein 0.4 g

Ingredients

1 bunch Green onions, sliced thinly, white and green parts

1 lb Zima (orangy-yellow grape size) tomatoes, quartered

5 oz red grape (cherub) tomatoes, quartered

3-4 garlic cloves, minced

1 TB extra virgin olive oil

kosher salt and fresh cracked pepper to taste

fresh herbs of choice minced, mine were basil, thyme, rosemary and oregano from the herbs my momma got me for my birthday!

Mix all ingredients in a bowl and adjust seasonings to taste. I put mine on salad greens with some kalamata olives for a super fast salad. Delicious in a lettuce wrap with grilled chicken, and on top of just about anything. Also great alone as a side dish.

(Almost) Paleo Date Paste Almond Butter Oatmeal Cookies

Cookies are never far from my mind. One day while I was checking out (read:stalking) my friends’ diaries on MFP I saw that Cora had been eating oatmeal almond butter cookies. That sounded way too enticing for it to be healthy, so I immediately messaged her to ask what the deal was about these cookies. She sent me the recipe link http://cleaneatsinthezoo.com/index/2013/02/20/peanut-butter-or-almond-butter-oatmeal-cookies/and I checked it out. That is the recipe that inspired mine. They are pretty similar, but I had to try it with date paste since thats been my sweetener project lately. I also changed a few other proportions and added cinnamon, but wanted the flavor to be about the same. The texture was amazing, nice and crumbly crisp with a nice chewy nutty center. mmm. I literally ate 4 cookies as soon as they came out of the oven. I am that cookie crazy. I just had one after my lunch and am trying to resist going for another right now. I might keep messing with the recipe (that is inevitable with me) and try it out with a few different ingredients, but let me tell you, these things are darned addicting and it certainly won’t be my last batch!

 

(Almost) Paleo Date Paste Almond Butter Oatmeal Cookies

yield:35 cookies

nutrition per cookie

calories: 128

fat: 10.4 g

sodium: 58.9 mg

total carbs: 6.9 g

fiber: 2.1 g

sugar: 1.6 g

protein: 3.8 g

ingredients

2 eggs

3 cups almond meal/flour (if you want these to be paleo skip the oats and add an extra cup or so of almond flour)

2 cups old fashioned oats

½ cup coconut oil, melted

½ cup almond butter (or peanut butter if you like that flavor better, any nut butter will work)

2 ½ oz date paste

1 tsp baking soda

1 tsp baking powder (gluten free, aluminum free)

½ – 1 tsp kosher salt

1 tsp vanilla extract

1 tsp cinnamon

• Preheat oven to 350° and grease two large cookie sheets, or use parchment paper.
• In a large mixing bowl mix together dry ingredients: almond meal, oats, baking soda and powder, salt, and cinnamon.
• In a smaller mixing bowl beat together the eggs, almond butter, coconut oil, date paste and vanilla extract. Then add the wet and dry ingredients together in the large bowl.
• Either roll cookie dough into balls with your hands and place on cookie sheet or use two spoons and place mounds of dough on the sheets. I tried it both ways and you need to squash the dough down slightly with both methods.
• Bake at 350° for 8-10 minutes or until the cookies are cooked through and crisp on the bottom.

My cookies were amazingly delicious, however I had a few notes that I will point out to others. You can taste the salt a lot in these cookies since they are not overwhelmingly sweet. I am thinking about either upping my date paste amount or decreasing my salt on my next batch. I originally used 1 tsp salt but may try a little less next time. Or not, I really loved the way this first batch turned out. Almost like it was salty on purpose. You could almost make this a savory cookie by adding an herb like rosemary or thyme and leaving out the cinnamon. I am thinking of adding raisins next time and leaving the rest of the recipe as is. The raisins will add a pop of sweetness in each bite. Just try it out, see what you think and adjust as needed. Also, if you (like me) enjoy the cookies as they are, do warn people that they are a bit salty and not too sweet before their first bite! My uncle was very surprised when he tasted these without a forewarning! However my mother who is used to my experiments loved these. She’s used to my ‘healthy crap’ as my husband calls it. 😉

ENJOY!

Paleo Pumpkin Brownies with Date Paste

Pumpkin Paleo Brownies with Date Paste

I get a recipe and immediately want to change it. With paleo things I like to tweak them to make them more calorie counter friendly. They usually have waay too much oil or nut butter in them for me to eat. I love chocolatey things but was never a big fan of traditional brownies. Probably because all I’d ever had were boxed brownies that were overcooked on the outside and undercooked on the inside. not my favorite. These have made me a brownie believer. They are super moist and intensely chocolatey. Very satisfying even though they aren’t a large portion. Some days you just need a few bites to calm the craving. Some days you need the whole pan 😉

Yield: 16 small squares

 

Nutrition

Calories: 121.5

Fat: 7.5 g

Sodium: 162.3 mg

Total Carbohydrates: 15.6

Fiber: 3 g

Sugar: 11.3 g

Protein: 3.7 g

 

Ingredients

¼ cup Honey (raw or regular, or agave)

¼ cup (2 oz) Date Paste (see overnight oats post for recipe)

¼ cup Water

1 cup Unsweetened Cocoa powder

½ cup Pumpkin Puree

½ cup Unsweetened Applesauce

½ cup Almond butter (or nut butter of your choice, mine was 90 cal/TB)

2 tsp Vanilla extract

½ tsp Kosher Salt

¾ tsp Baking powder

90 g (½ cup) Chocolate Chips (I prefer dark, but milk or semisweet are fine too, milk just aren’t as flavorful)

1 Egg

 

• Preheat oven to 325°
• Grease and 8×8 baking dish with ¼ tsp of coconut oil, or nonstick spray. You can also line the dish with parchment paper if you don’t wish to use oil.
• In a medium/small saucepan heat the honey, date paste and water over low heat, until warm and flowing.
• Add in cocoa powder and stir until combined, be careful not to burn the cocoa powder so keep the heat very low!
• Take the pan off the heat and add in all of the rest of the ingredients. Leave the egg and chocolate chips until last. You don’t want to cook the egg and you don’t want to melt the chips. They are a yummy little pop of chocolate when you bite into the brownie.
• Using a spatula scrape every last drop of yummy brownie batter into your prepared pan. If you like you can sprinkle a little more kosher salt over the top of the brownies, the sweet and salt contrast is really lovely.
• Pop your brownies into the oven and prepare to wait the longest 40-45 minutes of your life.
• Take the brownies out and let them cool for a few minutes. This will help them to finish cooking if they aren’t quite done. I’d rather an underdone brownie than an overdone one though, so I usually can’t resist trying it immediately!
• Slice into 16 equal squares and enjoy!

I usually weigh the entire batch and then divide by 16 for my portion size. Well I used coconut oil in the pan this time instead of parchment and then couldn’t get the brownies out without breaking them into a million pieces. So I didn’t weigh them and don’t know to the gram how large a piece should be. Next batch I’ll make sure and use parchment and weigh them out. Oh well, I think I’ll live without knowing precisely how big my piece of brownie should be!