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!
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!
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!
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!
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.
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.
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