Chocolate Peanut Butter Banana Mousse with Coconut Whipped Cream

Last weekend we had friends over for dinner, and for dessert I made Chocolate Peanut Butter Banana Mousse. But this wasn’t just any mousse; this was mousse made using avocado as the base, plus banana, cacao powder and PB2. Of course, the dork in us got a real kick out of making our friends guess what was in the mousse, with avocado nowhere among their guesses!

I had wanted to try this vegan mousse for a long time, and once I started buying avocados on the regular, I decided to give this a try. The first time I used cinnamon, which didn’t quite do it for me. The next few times I used PB2 instead, and played with the proportions until I arrived at the perfect texture. By the way, if you don’t know what PB2 is, then I must tell you! It is a powdered peanut butter that has 85% less fat and oil than regular peanut butter. I was totally skeptical at first, but once I tried it, I was on board. I started adding PB2 to smoothies, yogurt and baked goods. With the high fat content of avocados, using PB2 instead of regular peanut butter helps keep the fat from creeping up in this dessert…even if it’s considered “good fat”. Also, cacao (not cocoa) is considered a superfood by many, so you’re getting a helping of antioxidants, along with many other health benefits. What I’m trying to say is, this is a dessert you can feel good about!


To top off the Chocolate Peanut Butter Banana Mousse, I made coconut whipped cream. This was never on my radar until last week, but OMG you must try it! It is super easy to make and it really takes the mousse to a new level. I know coconut is a controversial flavor, but even if you’re not a lover, I urge you to give this a try. This vegan whipped cream would be so good on any dessert, in a cup of coffee, or eaten by the spoonful…I know that last one from personal experience!


Side note: I order my cacao powder and PB2 from Amazon because it is cheaper, you get more, and it arrives in 2 days!

If you make this recipe – I would love to know what you think!

Place all ingredients in a blender, and blend until everything is combined.


Fill individual cups or jars.


Using a hand mixer, mix the chilled coconut cream, powdered sugar and vanilla


Top each mousse with the coconut cream and finish with chocolate chips (I used dairy free to keep the dessert vegan)


I think you will love how creamy and satisfying this is!

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Chocolate Peanut Butter Banana Mousse with Coconut Cream

Yield: 4 (4 ounce) mousse cups

Recipe adapted from and with my own additions. Coconut whipped cream from

What You Need

  • 2 ripe avocados
  • 2 ripe bananas
  • 1/3 cup organic cacao powder
  • 1/3 cup PB2
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened vanilla almond milk
  • Coconut Whipped Cream
  • 1 5.4 ounce can of coconut cream (can use 14 ounce can if you cannot find small can)
  • 1/4 cup powdered sugar (if using larger can, 3/4 cup powdered sugar)
  • 1/2 teaspoon vanilla extract

What To Do

  1. In a high-speed blender, combine avocado, banana, cacao powder, PB2, maple syrup and almond milk. Blend until everything is combined and a thick, smooth mousse remains. Spoon mousse into individual cups or jars.
  2. For the coconut whipped cream, chill can of coconut cream overnight in the fridge. Also, chill mixing bowl in the fridge 10 minutes prior to whipping.
  3. The next day, remove the can from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
  4. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth - about 1 minute.
  5. Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks.
  6. Top mousse with a dollop of coconut whipped cream and mini chocolate chips. The mousse is best served same day, but will still be good the next day.


Mexican Chicken Burrito Bowl

I’m going to start off by saying that this recipe for my Mexican Chicken Burrito Bowl might be one of my favorite dinners, EVER. It could also be one of my favorite lunches because, quite frankly, this is just as amazing for leftovers the next day. I know that declaring this as one of my favorite meals is a bold statement, but once you see how easy this is and how delicious it looks, I think you will agree.

My sister-in-law and I often share recipes, or sometimes we simply text each other pictures of our latest creation. When she texted me a picture of her burrito bowl one night, I thought about it for a week straight. I finally created my own version, and it was seriously everything I had hoped for any more. The beauty of this recipe is that you can add on as many ingredients as you want. If you have corn you want to use, throw it in there; love green peppers?! add them in…the more the merrier! Just like that, you’ll have created a wholesome meal, in one bowl.

I started by taking 1 lb. of chicken breast, 1/2 of an onion and a half jar of my favorite salsa and added it to the crock pot on HIGH. I love, love, love Frontera salsas. They specifically say on the jar that they are great when used in a recipe, and I couldn’t agree more! After slow-cooking in this salsa for hours, the chicken has amazing authentic Mexican flavors.


Make sure the chicken is nice and coated with salsa, place the lid on the crockpot and let it cook for 4 hours.


Once the chicken is cooked, it should be fork-tender. It is so amazing how you only need one fork and about 60 seconds to shred all the chicken. I add another 1/4 of a cup of salsa to coat the shredded chicken. Turn crockpot down to warm and replace lid until ready to serve.



Meanwhile, prepare the brown rice, beans, guacamole, and any other toppings you want to add. I also recommend chopped lettuce, pico de gallo and/or additional Frontera salsa. You can use store-bought guac, but I make a very simple one by combining mashed avocado, lime juice, cumin, salt and pepper. If you have time and are feeling crazy, I also mix in some fresh garlic!


Heat the refried beans in a pan. I love the salsa style ones from Trader Joe’s.


Now, build your bowl by taking a big scoop of cooked brown rice and top it with the refried beans and shredded chicken. Finish off the bowl with guacamole, pico de gallo, lettuce, and extra salsa. PERFECTION!


The chicken has the best flavor and would be so amazing as the filling in tacos or enchiladas!


I know you’re going to make this tonight!


Excuse me while I go devour my leftovers!


Mexican Chicken Burrito Bowl

Yield: 4 burrito bowls

What You Need

  • 1 lb. boneless skinless chicken
  • 1/2 of yellow onion, cut into slices
  • 1 16-ounce jar of Frontera salsa, or any other favorite salsa, divided
  • 1 cup of brown rice, uncooked
  • 1 can of low-fat refried beans, (I like Trader Joe's salsa style refried beans)
  • 2 avocados
  • Juice from 1/2 to 1 whole lime
  • 1/4 teaspoon cumin
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • Pico de gallo, optional (store-bought)
  • Chopped lettuce, optional

What To Do

  1. Place chicken and sliced onion in the crockpot. Pour 1 cup of salsa over the chicken and onions, making sure that the chicken is coated. Place lid on crockpot and cook for 4 hours on HIGH heat, or until cooked through. After 4 hours, the chicken should be fork-tender. Using a fork, shred chicken into small pieces. Pour 1/4 cup of salsa over shredded chicken and stir to coat. Turn crockpot back to warm and replace lid until ready to serve.
  2. Meanwhile, prepare brown rice according to package directions.
  3. Place refried beans in a small sauce pan and heat until warmed throughout.
  4. To make the easy guacamole, mash two ripe avocados with the juice of 1/2 of a lime, cumin, garlic, and salt and pepper to taste. Add additional lime if needed, otherwise reserve other half of lime for serving. Set aside guacamole until you're ready to serve.
  5. To build the burrito bowl, place a 1/4 of the rice in the bottom of a bowl and top with 1/4 of the beans and 1/4 of the chicken mixture. Top with pico de gallo and guacamole. Serve with the remaining Frontra salsa, chopped lettuce, and extra lime if desired.

Eggplant Crostini with Tomato Arugula Salad

This past weekend was such a blast! One of my friends came in town with her son, who is the same age as my son. We really covered some ground by going to Cafe Osage and the zoo one day, and Grant’s Farm and The Mud House another day. We also squeezed in a workout, shopping, and two dinners out. By the time the weekend was over, I was exhausted. The exhaustion spilled into Monday…like all day Monday. When it came time to make dinner for Meatless Monday, I needed something easy that wasn’t going to take much effort on my part. I was inspired by a Cooking Light recipe to create Eggplant Crostini with Tomato Arugula Salad, and it was the perfect light dinner after a somewhat indulgent weekend. Eggplant on it’s own isn’t necessarily a fan favorite in my house, but when roasted with onions and garlic, blended with Greek yogurt, and then spread onto crispy bread, it turned into something that was loved by all. The salad that I served along side the crostini was simple and light, but you could turn this into whatever you’d like by adding additional ingredients, or substituting a different type of lettuce. Even though we had this for dinner, it would be perfect for lunch, or the crostini could be served on whole wheat baguette as a delicious appetizer.

I know it’s Tuesday already, but I hope you had a great weekend!

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Eggplant Crostini with Tomato Arugula Salad

What You Need

  • 1 (1-pound) eggplant, diced
  • 1/2 purple onion, chopped
  • 3 garlic cloves
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 slices whole wheat ezekiel bread
  • 1/2 teaspoon salt, divided
  • 4 tablespoons fresh lemon juice, divided
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups arugula
  • 1 cup red, orange, yellow, and green cherry tomatoes, quartered
  • 1 ounce goat cheese, crumbled
  • Parsley for garnish, optional

What To Do

  1. Preheat oven to 400 degrees
  2. Place diced eggplant, chopped onion and garlic cloves on baking sheet. Toss with 1 tablespoon olive oil, or coat using an oil mister. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast eggplant mixture in the oven for 45 minutes.
  3. While eggplant roasts, combine 3 tablespoons of lemon juice with 2 tablespoons olive oil and remaining salt and pepper. In a mixing bowl combine arugula and tomatoes. Toss the salad with the lemon juice and olive oil mixture. Distribute among 2 plates. Top the salad with goat cheese. Set aside until crostini are finished.
  4. Remove eggplant mixture from oven, and once it has cooled, place in a food processor. Add Greek yogurt, and 1 tablespoon lemon juice. Pulse until coarsely chopped. Taste and adjust salt and pepper. Toast bread and spread each toasted piece with a generous helping of the eggplant mixture. Cut bread in halves, top with chopped parsley, and serve along side the salad.

Chia Seed Breakfast Pudding


The first time I knowingly ate chia seeds was a few years ago when sampling a Mamma Chia beverage at Whole Foods. The drink was thick and had a gel-like consistency unlike anything I’d ever tasted. There were hundreds of tiny seeds suspended throughout the bottle. What I didn’t know at the time was that it was these seeds, chia seeds to be exact, that were creating the gel-like consistency. After spending more time than I’d care to admit on Pinterest, I began noticing an abundance of recipes for chia seed pudding. I was intrigued so I started looking into recipes, and that’s when I learned that chia seeds, when soaked in liquid, can absorb up to 10 times their weight in water. I also discovered that chia seeds are high in fiber, Omega-3s, calcium and protein, making these tiny seeds pretty awesome in the health department.

My first attempt at chia seed pudding wasn’t successful. I used almond milk and followed the recipe exactly, but it didn’t turn into the thick, pudding consistency that it should have. Maybe I didn’t add enough chia seeds? Or maybe it was the milk? Whatever the reason, I wasn’t eager to try again. Then, I recently came across a Chia Seed Breakfast Pudding recipe that mixed Greek yogurt and milk. I figured that the addition of the yogurt meant that it would definitely thicken up and be the perfect consistency…and I was right! The pudding was creamy, thick, slightly sweet and incredibly satisfying. This bowl of deliciousness can be topped with whatever your heart desires: fruit, nuts, granola, chocolate, shaved coconut…endless possibilities. I topped mine with fresh fruit and when I’m feeling crazy, I add granola too. This pudding is fun to eat and it really steps up the breakfast game. If you’ve never made chia seed pudding, I say start now with this recipe.

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Chia Seed Breakfast Pudding

Recipe from Giada De Laurentiis, with a few modifications

What You Need

  • 1 cup non-fat milk or vanilla-flavored unsweetened almond milk
  • 1 cup plain low-fat or non-fat Greek yogurt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chia seeds

What To Do

  1. In a medium bowl, gently whisk the milk, yogurt, maple syrup, and vanilla. Whisk in the chia seeds; let stand 30 minutes, stirring a couple times. Stir to distribute the seeds if they have settled one more time, then distribute into 4 bowls or glasses. Cover and refrigerate overnight.
  2. The next day, top pudding with fruit, nuts, granola, or any desired topping. Enjoy!

Crispy Chickpea Salad with Lemon Parsley Tahini Dressing

When Cooking Light Magazine reposted my picture on Instagram to their 118,000 fans, it was a proud blogging moment for me :) The photo depicting my Crispy Chickpea Salad with Lemon Parsley Tahini Dressing received 1409 likes. There was just one problem: the wanted recipe wasn’t on my blog!

The inspiration for this salad concoction came from a restaurant in a food court at a mall in Boca Raton, Florida. I never thought I’d find inspiration in a food court, but this upscale mall had some really delicious and healthier options. The Mediterranean spot offered salad bowls with kale, grilled veggies, falafel and tahini and tzatziki sauces. After having such a tasty lunch in Florida, I came back from my trip craving something similar. The Crispy Chickpea Salad with Lemon Parsley Tahini Dressing was born. We’ve already made this salad several times and each time it really hits the spot. Although this salad is not difficult to make, there are a few steps involved. Cut up lots of lettuce/kale and veggies and enjoy this salad for a few days to make the time worth it.

Follow me on Instagram @glorioffood!

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Crispy Chickpea Salad with Lemon Parsley Tahini Dressing

Yield: 3-4 salads

Salad dressing adapted from

What You Need

  • 1 can of chickpeas
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 cup dry whole wheat couscous
  • 1 romaine heart, chopped
  • 4 large lacinato kale leaves, stems removed and chopped
  • 1/2 cup shredded carrots
  • 1/2 red pepper sliced
  • 1/2 English cucumber, peeled and chopped
  • 1/4 cup of flat leaf Italian parsley
  • 4 garlic cloves
  • Juice from 2 large lemons
  • 1/3 cup tahini
  • Salt and pepper to taste

What To Do

  1. Preheat oven to 400 degrees.
  2. Drain and rinse chickpeas. Place paper towels on top of a jelly roll pan and place chickpeas on top of paper towels. Using an additional paper towel, dry chickpeas until no moisture remains. As you rub chickpeas dry, remove any outer skin from the chickpeas that comes off. I try to get off as many of the skins as possible, but its not necessary. Toss chickpeas with 1 teaspoon of olive oil, garlic powder, cayenne pepper and salt. Place chickpeas on the oven for 30-40 minutes, until chickpeas are golden and crispy.
  3. Meanwhile, cook couscous according to package direction. Once it is cooked, set aside to cool. Additionally, clean and chop lettuce, kale and veggies.
  4. To make the dressing, place parsley, garlic, lemon juice, tahini and salt and pepper in a blender. Blend until combined. Taste and adjust seasoning. Add more lemon juice or a sprinkle of water to achieve desired consistency.
  5. To assemble, distribute lettuce/kale, carrots, red pepper, couscous, cucumber, and chickpeas evenly among bowls. Drizzle with salad dressing and enjoy.

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