After all of the cooking I did for Thanksgiving, I wanted to slow down a bit. I need to anyway. I want to take a moment to talk about mental health and the holidays. Make sure to take care of yourself, first and foremost. I had too many things going on at once and had a breakdown over the weekend. Since I had that happen, I am slowing down and asking for some accommodations at work. I can’t let the stress build up like that. Neither should you. No holiday thing is worth stressing yourself out over. I don’t do Christmas stuff because I finding it too stressful. I’d rather just take the day off and rest or organize something.

This week I am making a recipe from My Gorgeous Recipes for Flourless Sweet Potato Brownies. This recipe has very few ingredients. I like that. With some swaps I can make the brownies a little bit bigger. I don’t like that the portion size is so small.

Here are the original stats:

Here’s what I changed:

• I replaced the maple syrup with a sugar free variety to reduce the sugar.
• I replaced the peanut butter with peanut butter powder to reduce the calories and fat.
• I reduced the servings from 16 to 9 to have bigger pieces.

Here are the final stats:

Here is the final recipe:

Flourless Sweet Potato Brownies

Makes 9 Brownies

• 2 cups cooked and cooled sweet potatoes (3 medium sweet potatoes, mashed well)
• 1 cup peanut butter powder
• 3/4 cup water
• 2 tablespoon cocoa powder
• ¼ cup sugar free maple syrup
• 1/2 cup brown sweetener
• 1/4 cup granulated sweetener
• 1/4 cup semi sweet chocolate chips to decorate

1. Preheat the oven to 350F.
2. Add the mashed sweet potatoes, maple syrup, cocoa powder, water, sweeteners and peanut butter to a blender and blitz to a smooth consistency.
3. Line a square 9×9 baking pan with parchment paper. Add in the batter and spread the mixture evenly.
4. Bake for 25 minutes, then remove it from the oven and leave it to cool down completely before slicing.