pomegranate and almond butter deep dark chocolate brownie
It was fun to read about the type of runners you all are. Most seem to be “comfort but not overkill” runner like me, but we’ve got a couple “pack up the house” and “the bare minimum” runners. If you haven’t weighed in yet, please share!
Also, the Gymboss giveaway is still open to enter until Sunday. It’s a pink one too so head on over and enter.
Before I get to the tasty main even, I wanted to get your opinion on some books. I really enjoy reading, but these past few months I just have not been reading any books. So on my way home from work yesterday I stopped by the library, browsed the aisles with nothing really in mind and came home with four books.
I wanted to read a book related to food or fitness. Maybe a fun story about someone traveling around and the food they discover, a new way to look at certain foods or a fitness book (not truly training plan fitness, more fun like Born to Run). Just something in the realm of foodie or fitness. A very broad category!
So here’s my question to you all.
Which book should I read first? Or, if there is a certain book that I ‘must read’ please share what it is. My library doesn’t seem to carry brand new books, and a lot of the newer ones have a wait. A wait is fine though I’ll just have to get in the queue.
The Compassionate Carnivore by Catherine Friend
Friend has a unique and intimate perspective on the morals, economics and practicalities of raising and eating meat humanely. With low-key, Midwestern humor, she takes readers on a tour of an abattoir, writes a love letter to her lambs heading for slaughter and relates how chivalry has been bred out of roosters. She delineates the differences between certified organic, certified humane, cage free, free range, and omega 3 eggs; the often-confusing nuances of organic, sustainable and conventional farming; and why, in her opinion, small farms are preferable to big ones (from Amazon).
In Defense of Food by Michael Pollan
Pollan proposes a new answer to the question of what we should eat that comes down to seven simple but liberating words: Eat food. Not too much. Mostly plants. Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating (from Amazon).
The Saucier’s Apprentice by Bob Spitz
One long strange trip through the great cooking schools of Europe. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instructions, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz’s odyssey recounts the transformation of a professional writer-and lifelong kitchen amateur-into a world-class cook (from book cover).
The Kind Diet by Alicia Silverstone
Alicia Silverstone shares the insights that encouraged her to swear off meat and dairy forever, and outlines the spectacular benefits of adopting a plant-based diet, from effortless weight loss to clear skin, off-the-chart energy, and smooth digestion. She explains how meat, fish, milk, and cheese—the very foods we’ve been taught to regard as the cornerstone of good nutrition—are actually the culprits behind escalating rates of disease and the cause of dire, potentially permanent damage to our ecology (from Amazon).
Pomegranate and almond
butter deep dark
These brownies do not fall into the fueling category like my no-bake cookies and molasses cookies. They are however filled with whole grain flour and healthy fats! I always find that chocolate hides whole wheat flour in recipes so well. You really can’t tell that it’s made with this healthier flour. At least I can’t. You tell me!
Once again I used what I had in the house as part of my budget friendly meals and came out with something tasty. That’s why there’s a mix of different cocoa powders – I used up the last of both! I’ll have an update on the food budget tomorrow.
Pomegranate and Almond Butter Deep Dark Chocolate Brownie
Makes 9 brownies
- 1 egg
- 2/3 cup natural cane sugar
- 1/4 cup almond butter
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup unsweetened cocoa powder (half dutched cocoa and half dark chocolate)
- 2/3 cup whole wheat pasty flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1/4 cup pomegranate seeds
- Pre-heat your oven to 375 degrees. Coat an 8 x 8 glass dish with olive oil spray.
- In a mixing bowl, or bowl with a hand mixer combine the egg, sugar, almond butter, oil and extracts. Mix for 3-4 minutes until well combined.
- In another bowl combine the cocoa powder, flour, baking soda, baking powder and salt. Pour into the wet ingredients and mix until combined. Stir in the pomegranate seeds.
- Press the brownie mixture into the dish. The mixture will be very, very thick. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow to cool before slicing.