Fudge Brownie Make Over & Inspiration of of Day

My reality is no matter how crazy, stressful and busy life can get, I'm the most capable to tackle it all head on when I can fit in a workout (even if it's only for 20-30 minutes) consistently.  Making time out to exercise makes me a better wife, mom and human being.  It is not easy at times as we all have constant forces that distract us from exercise, we talk ourselves into that it can be put off because of family, work or just lack of energy.  For me these are all general demands of life that will not change anytime soon, so I have to adapt and make time.  Being strong physically translates into every aspect of my life so I can tackle the real crises and not sweat the small stuff.  Life is enjoyable and you appreciate everything around you.  To start you don't need fancy equipment or a gym membership, you just need to get moving even if it's a walk around the block.  Exercise meaningfully and consistently, eat mindfully and soon you will see what I mean.


With that said, I also feel you should reward yourself from time to time for hard work.  Chocolate is my go to of all treats.  I leave you with this Happy Friday brownie recipe treat (key word) that is delicious and gluten free (a redo from its wheat counterpart).  In the near future I hope to post more recipe make-overs that are healthier and gluten free (I'll talk about this more later).  I'm constantly trying to improve my culinary "health-in-mind" skills and have been testing out some yummy, affordable gluten free recipes both savory and sweet with my family, so stay tuned.

Fudgy Gluten-Free Brownies

Ingredients

·         1/2 cup almond meal

·         1/3 cup brown rice flour

·         2 Ghirardelli 60% Cacao Bittersweet Chocolate Bars (broken into pieces)

·         6 tablespoons unsalted butter, cut into chunks

·         1/2 teaspoon salt

·         3/4 cup sugar

·         1 teaspoon pure vanilla extract

·         2 eggs

·         1 cup walnut or pecan pieces (optional)

Directions

1.    Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper or foil.

2.    Mix almond meal with the rice flour. Set aside.

3.    Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond meal and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.

Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Lift the edges of the parchment paper or foil to remove the brownies. Cut into squares.  Enjoy!!!