Healthy Black Bean Brownies


1 15 oz can black beans

1/4 cup cacao powder

1/2 cup quick oats

1/4 cup maple syrup

1/4 cup unsweetened applesauce

1 ripe banana

1 tsp vanilla extract

1 tsp baking powder

1-2 servings chocolate protein powder**


Preheat oven to 350 degrees Celsius. Get your brownie pan ready and spray with oil if needed. Add all of your ingredients to a food processor or blender and mix well. Scrape down the sides and mix again. Pour batter into pan and smooth evenly out. If you want to add mix-ins such as nuts or chocolate chips, do so now. Bake for ~20 minutes. Let cool before cutting. Best stored in the refrigerator. I like to eat mine cold! 

**If you don't like or use protein powder, feel free to omit this entirely along with the applesauce!

***This recipe is adapted from one that I found on The Vegan Solution's YouTube channel

K8's Go-To Oaties

Vegan oatmeal for the win!

Vegan oatmeal for the win!

Oatmeal is arguably my favorite food. Versatile, healthy, cheap, nutritious, cozy. It is probably the only food that I could (and do) eat every day and not grow tired of it. Below you will find my favorite recipe, it’s easy, quick and many of the ingredients are able to be eliminated or swapped out based on preference and what you have on hand.


1/3 cup rolled oatmeal

1 tablespoon chia seeds

1/3 cup pumpkin puree

1/3 cup shredded zucchini

1 serving vanilla protein powder

1 teaspoon cinnamon

Splash of non-dairy milk of choice

1 tablespoon black strap molasses

½ banana

¼ cup fresh berries

½ tablespoon pumpkin seeds

1 tablespoon nut butter


I always just cook my oatmeal in water according to the directions on the package. It’s usually 1:1 so if you do 1/3 cup of oatmeal you will also do 1/3 cup of water.

Bring the water to a boil, pour in your oatmeal and your chia seeds and stir.

Continue to cook covered on low while you shred your zucchini and get your pumpkin puree ready. I squeeze my shredded zucchini a few times to get out the excess water. Stir those into your oatmeal along with the cinnamon and the protein powder. I typically use Sprout Living or Garden of Life but whatever you like will work just fine. This will thicken up the oatmeal a lot so I usually stir in a little unsweetened cashew milk or almond milk, whatever I happen to have in the fridge at the time. This will make it creamier, but feel free to use water.

I also stir in a tablespoon of black strap molasses, more for nutritional value than for taste. I let this cook a little longer on low as I prepare my toppings. This is where you can get creative. I like to have fun in the kitchen so this is the best part for me. Cut your banana up in a fun way, use a fruit you wouldn’t normally think of, try new nut butters. Put your oaties in a bowl and top with any nuts, fruit, seeds or granola that you wish. The zucchini and pumpkin will have added SO much volume to your oatmeal. These oats are so satisfying yet so easy to make.

Hope you enjoy as much as I do.

This is by far my favorite bowl and it was a gift from a wonderful friend.

This is by far my favorite bowl and it was a gift from a wonderful friend.

Chocolate Vegan Protein Mug Cake


If you follow me on Snapchat (fitgirlk8) then you KNOW I am alllll about some mug cake. And by all about I mean I have it every. single. night. This is a recipe that I kind of compiled from trying many mug cakes and eventually finding what I liked and what worked best for me (I encourage you to do the same!)



Olive oil or coconut oil (so it won’t stick to the mug like crazy)

1/8 teaspoon baking powder

1 tablespoon coconut flour

1 serving chocolate protein powder

1 tablespoon cacao powder

¼ cup unsweetened applesauce

~ ¼ cup nondairy milk of choice



PB2, pecans, dark chocolate chips, coconut chips


Start by spraying your mug so that the cake won’t stick. Then add in your baking powder, coconut flour, protein powder and cacao powder. Stir, stir, stir! Then pour in your applesauce and stir. This is where you need to use your judgment. Start by pouring a little nondairy milk in at a time. You want it to be the consistency of cake batter…not super dry but also not too wet. Make sure you stir really well to get the dry ingredients at the bottom incorporated into your mixing. When it is at the desired consistency, level off with your spoon. Throw it in the microwave for ONE minute. If you know you have a strong microwave, start with just 30 seconds. It’s way better to have it a little uncooked than rubbery. I like to top mine with a little bit of dark chocolate to get it all melty, then a few nuts and some PB2.


*I have a vanilla pumpkin mug cake that I really love but I will post that recipe at a later time!