Cheeky Kitty Test Kitchen's Dark Chocolate Coconut Brownies aka Antioxidant Rich, Super Food Protein Bars. Shut up.

I needed something sweet, but didn't want it to be TOO terrible for me. These are pretty amazing. Though they are certainly high in sugar they have a lot of good things going for them. I will make them Vegan next time and add Goji Berries and Macadamia Nuts or maybe Mexican Chocolate Brownies instead. Oh, yeah... That's happening.

1/2 cup Extra Virgin Coconut Oil, plus tbsp for baking dish
4 oz Unsweetened Chocolate, roughly chopped
2 Large Eggs
1 cup Sugar
1 tsp Vanilla
1/4 tsp Sea Salt
1/2 cup Quinoa Flour
1/2 cup Dark Chocolate Chunks
1/2 cup Sweetened Coconut Flakes

Over low heat, melt the chocolate and the coconut oil. Stir slowly til mixture is smooth. Set aside. Preheat oven to 350. In a medium bowl beat eggs and sugar with a hand held mixed until it's frothy and light in color. Add vanilla, sea salt, and chocolate mixture. Beat til smooth. Slowly stir in quinoa flour. Add dark chocolate chunks and coconut flakes and stir one more time. Coat an 8x8 baking dish in coconut oil and add brownie mixture. Bake for 25-30 minutes.

These are so decadent and can easily be made Vegan by using Flax Seed or Chia Seed "Eggs" and Agave Nectar or Organic Sugar instead of white sugar.

Cheeky Kitty Test Kitchen's Purrfect Mac & Cheese. V, GF

Having terrible allergies and living Georgia is not a great combination. The pollen count is forever in the thousands. It's unbearable. I decided to try an allergen reducing diet several months ago. Mainly vegan and gluten-free. I do eat seafood 2 or 3 times a month.

I haven't been the best at staying on this diet. There are a lot of great replacements for food I used to eat, but let's face it. There is no fake pizza. I refuse to live in a world without pizza. Don't try to tell me about this great gluten-free crust. I've tried. Yeah the cauliflower one, too. It's not pizza. Stop.

Anyway, I LOVE Detoxinista. Her blog has given me so much information and inspiration. This recipe is adapted from her BEST Vegan Mac n' Cheese recipe. Do yourself a favor and visit her blog. So many wonderful recipes to try! It's so flavorful and filling. The greens add just the right amount of garlicky, pepperiness. This is definitely a recipe that can be altered and prepared with all kinds of different vegetable add-ins, like broccoli or mushrooms. I have also made this with roasted cauliflower instead of pasta. It's excellent.

1 1/2 cups Raw Cashews (soaked in water for 6 hours)
3 tbsp Lemon Juice (fresh would be ideal)
3/4 cup Vegetable Broth
1 1/2 tsp French Picnic Salt by Beautiful Briny Sea
1/3 cup Nutritional Yeast
1/2 tsp Chili Powder
1 Garlic Clove, roughly chopped
1/4 tsp Turmeric
1/4 tsp Cayenne
1/2 tsp Dijon Mustard
1 box Ancient Harvest Quinoa Elbows (8oz)
1 cup Go Veggie! Cheddar Flavor Shreds
Sauteed Turnip Greens (recipe follows)

Drain the cashews and combine with the next 9 ingredients in a food processor until smooth. This will be the creamy "cheese" base. Preheat oven to 350. Cook Quinoa Pasta as directed on the box. Drain and return to pot. Add greens, cashew "cheese", and the shreds. Mix well and pour into a 9x12 baking dish. Bake for 20 minutes uncovered. EAT!!

Sauteed Turnip Greens:
1 lb Turnip Greens
2 Garlic Cloves, minced
2 tbsp  Extra Virgin Coconut Oil
Pinch Red Pepper Flakes
Bragg Liquid Aminos to taste (I used less than a tsp)

Heat oil and sauté all ingredients together until the greens have cooked down. About 5 minutes. Set aside.