I’ve been feeling pretty uninspired lately. Not for a lack of food ideas, heck no, these banana nutella fudgesicles were inspired by a recent post I saw on foodgawker. I’ve got nine recipes in my drafts lined up for you, but a bout of writer’s block has started to nestle in and I can’t seem to find much inspiration to write something with the recipe. Some of my less inspiring but still delicious posts to come include the watermelon salad you might have seen come up on my instagram and some of breakfast items that are packed full of protein to start your day.
Before I get into these vegan green tea cupcakes, I want to talk about my fitness progress. A few posts ago, I talked about 
I’ve had some troubles trying to find the perfect brownie recipe. My issue lately is that I’m starting to hate looking at recipes that use a lot of sugar. Or a lot of butter. I was looking for vegan recipes, but then I came upon this marvellous recipe. BLACK BEAN BROWNIES. I thought, weird, beans in a brownie, why? But then I thought about Vietnamese desserts and how so many desserts use sweetened beans and I thought to myself that the texture would be delicious. Plus beans are waaaay healthier than flour. Hello, pure dietary fibre?
