Watch Alyssia's Video Here: http://bit.ly/1aNVpeu SUBSCRIBE to Mind Over Munch Here: http://bit.ly/1AwmPiX Click here to SUBSCRIBE: http://bit.ly/1dn24vP Baked Oatmeal: http://bit.ly/1xCAvJn Overnight Oatmeal: http://bit.ly/1l0ysWt Salad-In-A-Jar: http://bit.ly/1ggoRL3 Healthy Meal Prep: http://bit.ly/1F7O06k Purchase my eBooks here: 5 Weeks of Healthy Meal Prep for $1.99: http://bit.ly/1yLujrI 30 Smoothie Recipes for $1.99: http://bit.ly/18CpCM0 Facebook: https://www.facebook.com/thedomesticgeek1 Twitter: https://twitter.com/@SaraLynnCauchon Instagram: http://instagram.com/thedomesticgeek1 Pinterest: http://www.pinterest.com/TheDomesticGeek/ Blog: http://thedomesticgeek.com/ Google+: https://plus.google.com/u/0/114903217169599160171/posts Double Chocolate Black Bean Brownies http://thedomesticgeek.com/archives/7770 1 can black beans (15oz), rinsed and drained 2/3 cup sugar ¼ cup cocoa powder 2 eggs ¼ cup coconut oil OR vegetable oil 1 tsp vanilla extract ½ tsp baking powder 1/3 cup chocolate chips ½ cup chopped walnuts (optional) Preheat oven to 350°F. In the bowl of a food processor combine black beans, sugar, cocoa powder, eggs, coconut oil, vanilla, baking powder and salt. Blend for 2-3 minutes or until batter is very smooth. Don’t forget to scrape down the sides  Stir in chocolate chips and walnuts. Scoop batter into 6 well-greased 125mL mason jars. Bake at 350° for 30 minutes or until a toothpick inserted into the centre comes out clean. Enjoy! Carrot Cake http://thedomesticgeek.com/archives/7691 1½ cups rolled oats (gluten-free) ¼ cup brown sugar 1 tsp baking powder ½ tsp cinnamon ¼ tsp ginger 1 egg ½ cup applesauce OR mashed banana ½ cup milk ½ tsp vanilla extract ¾ cup shredded carrot 1/3 cup pecans, chopped ¼ cup raisins Preheat oven to 375°F. In a large bowl combine rolled oats, brown sugar, baking powder, cinnamon and ginger. Stir well and set aside. In a medium bowl whisk egg, milk, applesauce and vanilla. Pour wet ingredients into dry ingredients. Stir in carrots, pecans and raisins. Scoop batter into well-greased mason jars. Bake at 375° for between 25 and 30 minutes. If tops begin to brown too quickly, cover loosely with foil. Enjoy! Plum Crumble http://thedomesticgeek.com/archives/7688 For the filling: 6-8 plums, pitted and sliced 1 tbsp cornstarch ¼ cup honey ½ tsp cinnamon For the crumble: ½ cup rolled oats (gluten-free) 1/3 cup almond flour 1/3 cup pistachios ¼ cup brown sugar ¼ cup butter Preheat oven to 375°F. In a large bowl toss plums with cornstarch and cinnamon until they are well-coated. Add honey and toss well. Scoop into 6 well-greased 125mL mason jars. In a medium bowl, combine rolled oats, almond flour, pistachios, brown sugar and room-temperature butter with your hands until mixture becomes crumbly. Sprinkle mixture over the top of each jar. Bake at 375° for between 25 and 30 minutes. If tops begin to brown too quickly, cover loosely with foil. Enjoy! Chocolate Peanut Butter Tarts http://thedomesticgeek.com/archives/7694 For the tart shell: ¾ cup dates, pitted ¾ cup roasted salted peanuts 2 tbsp cocoa powder For the filling: 1 large avocado 1 tbsp agave nectar ¼ cup peanut butter 1 tsp cocoa powder In a food processor, blend dates, peanuts and cocoa powder until mixture resembles coarse crumbs. Press mixture into 6-8 well-greased mason jar lids to create the tart shell. Chill shells in the freezer while you prepare your filling. In a food processor blend avocado, agave nectar, peanut butter and cocoa powder until they reach a smooth consistency. Transfer filling to a piping bag and pipe filling into each tart shell. Top each tart with crushed peanuts. Chill for 10-15 minutes in the refrigerator before removing tarts from mason jar lid. Enjoy!