I’ve had these babies on my Pinterest board for ages, but couldn’t bring myself to make them because I was wary of its secret ingredient.

The secret ingredient?

CHICKPEAS!

They look delish though, so you don’t even need to close your eyes in order to trick your senses.

From now on, whenever I need some guilt free sweet stuff, I’m going to pull out a can of garbanzo beans.

You should try them. I swear that if I like them, you will too!

These blondies were inspired by Chocolate Covered Katie’s.

Recipe makes an 8x8in pan.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup brown sugar
• 2 tsp vanilla extract
• 1/4 cup ground flax seed
• 1/4 cup peanut butter
• 1/2 cup dark chocolate chips

Directions:

Preheat oven to 350°F.

Mix all ingredients except chocolate chips until very smooth (I used a hand mixer).

Fold in chocolate chips.

Pour into 8x8in pan.

Sprinkle a few chocolate chips on top of the batter.

Bake for 30 minutes.

Don’t worry if they look a little undercooked – they will harden up once they cool.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

This is officially the best burger I’ve ever eaten.

Okay, I admit: I think I’ve had about two hamburgers in my whole life (I’m not a huge ground beef fan). But this meal may have changed my whole outlook on burgers.

I found the recipe in the most recent edition of Runner’s World and switched up the flavoring from curry to Old Bay.

The article explained that crab has a lot of vitamin b12, which apparently helps with red blood cell production, therefore carrying more oxygen to your muscles.

Not going to lie – this dinner seriously tasted like it was from a restaurant!

Makes 2 burger patties.

Ingredients:

• 8 oz lump crab meat
• 1/2 cup cooked corn kernels
• 1/4 cup whole-wheat panko bread crumbs
• 1 small egg
• 1 1/2 cup low-fat chipotle mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/8 tsp pepper

Directions:

Mix together ingredients in large bowl.

Form into 2 burger patties with hands.

Grease large skillet and grill about 5 minutes on each side.

******

We gobbled our burgers down on toasted whole wheat sandwich rolls and topped them with homemade guacamole. Omg.

Tuna got a whole photo flip book of the tasting.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

When Tuna woke up on Saturday morning and wanted to make pancakes, I wasn’t about to try and change his mind.

Because it meant I would get pancakes too.

Tunes got even more points for makin’ them right – i.e., with chocolate chips.

He based his healthy chocolate chip pancakes off of THIS recipe.

Ingredients:

I know for a fact that this main dish/side dish is super healthy because I found it in my Eat-Clean Diet book.

I’m so glad I did because it is most definitely delish. Did I mention this recipe is also sups easy to make?

The perfect trio.

I am really liking these quinoa bakes, if you can’t tell!

Ingredients:

• 2 tsp olive oil
• 1 onion, chopped
• 1 carrot,chopped
• 3 stalks celery, chopped
• 1/2 cup bell pepper (any color, I used red and green) chopped
• 1/2 cup corn
• 3/4 cup uncooked couscous
• 3/4 cup uncooked quinoa
• 3 cups vegetable stock
• 1 tsp salt

Directions:

Preheat oven to 350°F. Spray casserole dish with olive oil.

Cook couscous and the quinoa.

While the grains are cooking, heat olive oil in a medium skillet. Add onion, carrot, celery, pepper, and corn. Cook until onion is translucent.

In a large mixing bowl, combine cooked grains and veggies. Stir in vegetable stock and salt. Pour mixture into casserole dish.

Cover casserole dish with lid. Bake in the oven for 30-40 minutes. Grains are cooked when all water has been absorbed.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!