I’m a fan of recipe modification and all about sneaking vegetables and legumes into anything I can think of. Sadly sometimes my attempt at making something healthy fails big-time. Exhibit A: tonight’s attempt at zucchini & black bean brownies. These may sound nasty, but I know I can get this right….eventually. Until then, I’ll stick to Green Mountain’s famous Chocolate Zucchini Cake.
In the meantime, it got me thinking about attempts to modify recipes entirely for the purpose of weight loss or decreasing caloric content. This I am NOT a fan of. While I want my brownies to be a vehicle for vitamins, minerals, fiber, and phytochemicals, I don’t want them to taste like an old shoe either. If the intent of modifying a recipe is to get everything “bad” out (fat, sugar, white flour….) I fail to see the point, if it yields something that does not taste at all like the original.
I have made both black bean brownies and zucchini brownies that are amazing. They taste like brownies but have the added benefit of something snuck in there to make them better for me. I’d prefer to focus on adding the “good” instead of eliminating the “bad.” I’d apply this to making behavior change too. I’d rather identify a new habit I’d like to start than focus on an old habit I need to stop. It makes for a more positive outlook and in the world of brownies, a better tasting dessert.
What new positive habits have you picked up lately? If not a new habit, have you improved a recipe lately? Lastly, does anyone have a recipe for zucchini-black bean brownies you’d like to send me?