Best EVER Brownies

Hello everyone and welcome,

Today I’m going to share my Best Ever Brownie recipe with you. If you wanna take your brownies up a notch….you’re going to love this recipe. It’s rich-chocolatey-fudgy-nutrient rich, goodness.

So a few weeks back I’m in my local organic market and I stumble upon fermented cacao. I flip the bag over and read the ingredients and nutrient content and it was at this moment I fell in love.

What’s not to love it’s fermented, my latest obsession, it’s chocolate which has always been an obsession, it’s packed full of nutrients and no toxic chemicals, my forever obsessions. After using this cacao I just can’t go back to cacao that’s not fermented. This richness and taste are incredible.

Now with all that being said….let’s get into the reason your here…..the recipe.


1 1/4 C organic coconut palm sugar
1/2 C organic grass-fed melted butter ( coconut oil as a vegan option)
2 organic eggs ( or vegan alternatives of choice)

1/3 C organic fermented cacao powder
1/2 C organic sprouted spelt flour
1/4 tsp pink Himalayan salt
1/2 tsp baking powder
1 tsp organic moringa leaf powder (optional)


  1. Preheat oven to 350°.
  2. Oil or butter and flour brownie pan.
  3. Mix eggs and sugar until nice and fluffy. Next add butter, mix to incorporate. Sift in flour, cacao, salt, baking powder and moringa leaf powder, mix until smooth.
  4. Add brownie batter to greased and floured brownie pan. Bake @350° for 25-30 minutes.

Let cool and enjoy!

Now let’s talk about all the nutrient goodness of this recipe. The cacao is loaded with nutrient goodness such as potassium, magnesium, calcium, iron, and has a deeper, richer chocolate flavor.

I like to add different herbs to my desserts just to give it added nutrients without my family being able to detect the taste and it works wonderfully.

Here are just some of the benefits of moringa leaves.

Now that I’ve shared my Best EVER Brownie recipe with you, I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,



Quick & Easy Chicken Sesame Noodles

Hello everyone,

Welcome to Tasty Tuesday!!!

Today I am sharing a recipe that is quick, easy and delicious to make. This dish is very versatile……you can make easy substitutions for your specific needs.  So let’s dive right in and make this together.

6-8 Boneless Skinless Chicken Tenderloins
1 Cup of low sodium chicken broth
1/2 Cup of water
1/2 tsp black pepper, garlic powder, onion powder and sea salt
1 package of Rice Noodles or any thin noodle of choice
1/2 Cup of Chopped Cilantro
2 Green Onions thinly sliced

Sauce Ingredients:
1/3 Cup of Amino Acid or low sodium soy sauce
1 tsp of hot chili oil (add less if you like)
4 Garlic Cloves minced
1/2 tsp Ginger grated
2 TBS of Honey
2 TBS of Rice Vinegar
2 TBS of Sesame Oil

Cook noodles according to package instructions. Drain and set aside in a large bowl.

In a large pot add water, chicken stock, black pepper, salt, onion powder, garlic powder and chicken and boil on medium-high heat for 10-12 minutes.
Once done and cooled, cut into bite-size pieces and add to noodles.

Add your thinly sliced green onions and cilantro to your noodles and chicken.

Let’s make the sauce. In a small saucepan add all the ingredients for the sauce. Cook on a low – medium heat setting for 3-5 minutes. Once done pour your sauce onto the noodle mixture. Toss the noodle mixture to get everything evenly coated with the sauce.


Now enjoy your quick and easy homemade meal. To make this meal vegetarian or vegan, substitute the chicken for tofu or simply enjoy this with just the green onions and cilantro. You can easily customize this dish to make it suit your needs.

The left is made using whole grain spaghetti pasta with carrots added and the right is the recipe listed above. You can really get creative without stressing over cooking a meal with this recipe.

Thank you so much for taking the time to stop by, I greatly appreciate it.

Enjoy & Until Next Time,


Quick Cooking Black Bean & Corn Quesadilla

Hello everyone,

It’s Tasty Tuesday!!!!


Today’s recipe is all about making a meal in a pinch.  Which means in 30 minutes or less.  I had no idea when making this, that I would be sharing this. Since it was such an easy and quick dish I had to share.


1 (13 oz.) carton of organic black beans (rinsed and drained)
1 C  organic corn
1/2 C organic red, yellow & green peppers (I buy a frozen blend)
1/2 C yellow onion (diced)
1 Tbs oil of choice
Organic Tortillas


In a small bowl together the following.

1/4 tsp cumin
1/2 tsp pink himalayan sea salt, freshly cracked black pepper, onion powder,  garlic powder, smoked paprika & 21 salutes or Mrs. Dash


In a pan on medium heat add your black beans, corn, pepper’s and onions. Saute’ for 4 to 5 minutes until tender.  Remove from the heat, add your seasonings and stir to incorporate.

In a skillet on medium-high add a little bit of oil to the pan. Once your oil is heated place your tortilla in. Add black bean mixture to one side (* optional add salsa on top of the black bean mixture.) Add cheese of choice on the other half. Once the cheese melts fold the cheese side onto the black bean side.

Remove from skillet and cut.


You can get as creative as you desire. Add chicken, shrimp or whatever you desire. If your vegan just make the necessary changes.

Thank you so much for stopping by, I greatly appreciate it.

Enjoy & Until Next Time,

Sewloveable 🙂