Haden Family Medicine PC Jennifer Davis Haden D.O.

08/24/2026

🍫🎃 Pumpkin Black Bean Brownies with White Chocolate Chips

These are a fun twist on traditional brownies—and you’d never guess they’re made with black beans and pumpkin! They’re fudgy, chocolatey, and extra moist, with sweet pockets of white chocolate.

Ingredients

- 1 (15-oz) can black beans, rinsed and drained
- 3 large eggs
- 3 Tbsp oil
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ⅔ cup sugar
- ½ tsp baking powder
- ¼ tsp salt
- ½–1 tsp pumpkin pie spice
- ½ cup white chocolate chips

Directions

1. Preheat oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
2. Add black beans, eggs, oil, pumpkin, and vanilla to a blender or food processor. Blend until VERY smooth.
3. Add cocoa powder, sugar, baking powder, salt, and pumpkin pie spice. Blend just until combined.
4. Stir in most of the white chocolate chips, saving a few for the top.
5. Pour into the prepared pan and sprinkle the remaining white chocolate chips over the top.
6. Bake for about 30-35 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
7. Let cool before cutting. They’ll become fudgier as they cool!

A little healthier than traditional brownies ❤️

These aren't exactly a health food 😂, but they do have some nutritional advantages over a typical brownie recipe:

🎃 Pumpkin adds fiber, vitamins, and moisture

🫘 Black beans add fiber and plant-based protein and replace some of the flour and fat typically found in brownies.

🥚 Eggs provide protein

🍫 Cocoa powder gives you lots of chocolate flavor without the added fat and sugar found in baking chocolate.

Tip: Don't skip the blending step! Getting the black beans completely smooth is the secret to making them taste like brownies and not...black bean brownies. 😉

08/17/2026

🍅 Pesto Chicken Spaghetti Squash Skillet

Serves: 4
Time: about 20 minutes once the squash is cooked

Ingredients

1 medium spaghetti squash

2–3 cups shredded cooked chicken

1–1½ cups halved cherry tomatoes

½–¾ cup jarred pesto

1–2 Tbsp olive oil

¼ cup shredded Parmesan, optional

Salt and pepper

Optional: fresh basil, mozzarella pearls, or red pepper flakes

Microwave the spaghetti squash

1. Wash the squash and cut it in half lengthwise.

2. Scoop out the seeds and stringy center.

3. Poke the skin several times with a fork.

4. Place the squash cut-side down in a glass baking dish.

5. Add about 1 inch of water to the dish.

6. Microwave on high for 10 minutes.

7. Carefully remove the hot dish and let the squash cool for a few minutes.

8. Use a fork to scrape the flesh into spaghetti-like strands.

Make the skillet

1. Heat 1–2 Tbsp olive oil in a large skillet over medium heat.

2. Add the halved cherry tomatoes and cook for 3–4 minutes, until they start to soften.

3. Add the shredded chicken and heat through.

4. Add the spaghetti squash strands and toss everything together.

5. Reduce heat to low and stir in ½ cup pesto, adding more to taste.

6. Season with salt and pepper.

7. Top with Parmesan and/or fresh basil.

Enjoy!!

08/14/2026

Fun fact Friday!!
Ever had that mucus in the back of your throat that you can't get rid of?!

08/10/2026

Buffalo Chicken Stuffed Avocados🥑 🥑 🥑
Cut 4 avocados in half and remove pits. Place in baking dish skin side down.
Mix 2 cups shredded chicken with 3T mayo and 1/3 cup hot sauce of choice. 🔥
"Stuff" each avocado with the shredded chicken mixture.
Bake at 400 degrees for 15 minutes ⏲️ or until chicken is slightly browned.
Scoop chicken out with some avocado in each bite!
**Double for bigger batches!

08/05/2026

08/03/2026

Happy Menopause Monday! Let's focus on your brain! Menopause hot flashes, blood pressure, blood sugar, sleep, exercise, mood... they all are related to brain health!
Www.hadenfamilymedicine.com

07/27/2026

🫐 Summer Cooking Series – Week 4: Blueberry Protein Muffins! 🧁

Need a quick breakfast or high-protein snack? These blueberry protein muffins are simple to make, packed with protein, and perfect for busy summer mornings!

Ingredients:

1 cup cottage cheese

1 cup frozen blueberries

1 cup egg whites

1 cup protein pancake mix

Directions:

Preheat your oven to 375°F.

Mix all ingredients together until just combined.

Divide the batter evenly into a greased silicone muffin tin.

Bake for 25 minutes, or until the tops are lightly golden and a toothpick comes out clean.

Let cool slightly and enjoy!

These are great to make ahead for the week—just grab one on your way out the door for an easy, protein-packed breakfast or snack! 🫐💪

07/21/2026

As if the best week of the year (the county fair) couldn't get any better....our farm grew by 3 baby goats in the past 48 hours!!!
🐐☘️☀️

07/20/2026

Happy fair week!! Stay cool like our cutie Autumn.

07/20/2026

🥒 Summer Cooking Series – Week 3: Refrigerator Pickled Vegetables! 🥕🧅
If your garden is overflowing, this is one of the easiest ways to enjoy fresh vegetables all summer long! These refrigerator pickles are crisp, tangy, and perfect on sandwiches, burgers, salads, or as a healthy snack.
You'll need:
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar (optional, for a touch of sweetness)
2 cloves garlic, smashed
1 teaspoon black peppercorns
A few fresh dill sprigs
1 seeded jalapeño, sliced (optional, for a little kick!)
***keep doubling the brine to have enough liquid to fill up the jars
Great vegetables to use:
🥒 Cucumbers
🌶️ Peppers
🧅 Red onions
🥕 Carrots
🌱 Radishes
🫛 Green beans
🥚 Hard boiled eggs
Directions:
Slice your vegetables and pack them tightly into a clean jar with the garlic, dill, and jalapeño.
In a small saucepan, heat the vinegar, water, salt, and sugar until the salt is dissolved.
Pour the warm brine over the vegetables, making sure they're fully covered.
Let cool, refrigerate, and enjoy after at least 24 hours. They taste even better after 2–3 days (but some like it the most after 2-3 weeks in the refrigerator!)
These refrigerator pickles are a delicious way to preserve the fresh flavors of summer—no canning required! 🌞🥒