Rich, Decadant Chocolate Pudding (it’s healthy too ;) ).

Confession – I am a sucker for all things chocolate. Well, actually, I’m a sucker for almost anything sweet… So when I find recipes that are decadent, but are also healthy – Winning!!

This pudding is one of those things. It’s super simple, REALLY Chocolatey, and has uber healthy ingredients that you can’t even taste.

Ingredients:

1 Avocado (pitted and without the skin)10002921_718616224846133_4205591525302003478_n
1/4 – 1/2 Cup of Milk (any milk is fine – I use Coconut milk)
About 1/4 Cup of Hershey’s Dark Chocolate Unsweetened Cocoa Powder
1 Tablespoon Chia Seeds
1 Tablespoon Ground Flax
Vanilla Extract
Cinnamon

Process: Throw everything in a food processor, whir until smooth. Transfer to a bowl – indulge!

Now – I know – Chocolate and AVOCADO?? REALLY??? Yes. Really. You can’t even taste the Avocado – seriously. But, it imparts a creamy smoothness that makes this dessert even more delightful.

That picture is my good friend Coleen’s photo. I ate mine so fast, I didn’t get a shot of it… She tried it, and was obviously able to control herself better than I, so she snapped that lovely photo. Perhaps she will share her recipe with us in the comments below – she did her’s slightly different than mine.

Both of us served this up to our families. It passed the Tween Girl test with flying colors… the boys… meh… they weren’t sold on it. However – I encourage you to make this, don’t tell anyone what’s in it, and see what sort of reaction you get. If you do that – do share in the comments below – I’d love to hear about it!

Spciy Southwest Fries – without the guilt!

This, is Celeriac, or Celery Root. IMG_1495It’s got a bit of an ugly beauty about it, eh? I saw these at the Coatesville Farmer’s Market  last week, and I thought I’d give ‘em a shot.

They also included a great Recipe for Celeriac Fries in their newsletter, so I tried it – with just a little bit of tweaking.

Here is the Recipe I created:

Ingredients:

2 Celeriac Roots
About 1/2 cup of Olive Oil
Salt & Pepper to taste
Southwest Seasoning to tasteIMG_1497

Slice the Celeriac into thin Fry-like slices as seen to the right. Pop ‘em in a bowl. Coat with Olive Oil. Add salt, pepper, seasoning, mix well. Spread them in a single layer onto a cookie sheet. Bake at 400 for about 15 minutes. Watch them, because once they’re done, they’ll burn fast (don’t ask about that… *ahem*).

These were delicious. They don’t have a very heavy celery flavor… it’s subtle. But that adds a nice background to whatever you’re seasoning it with. I used the Southwest Seasoning, here, but you could really do anything you think might go well with Celery. The original recipe used Cajun Seasoning. I’ll be trying that next because that sounds Divine.

If you try these – let me know what you think!

Post-Yoga Snack: Avocado Toast

photo2I know… Avocado TOAST?? Doesn’t sound uber appealing, does it? However – if you like avocados – it is WONDERFUL!

I just finished teaching a 2 hour workshop – I demo A LOT when I teach – so I am HUNGRY. Avocado Toast was the first thing to pop into my head, and my body said HELL YES!

So – super simple: Choose your favorite bread. Mine at the moment is Food for Life’s Genesis 1:29 Sprouted Whole Grain and Seed Bread.

Toast said bread.

photo1(1) And then, simply spread some ripe avocado on it. Or, if you’re feeling extra spunky, you can check out Wholly Guacamole Minis. One Mini has 100 calories and they are all made with excellent ingredients.

Other post-yoga snacks I adore at the moment include:
– Salsa, Guacamole, and cucumber slices.
– Smoothies with Spinach, berries, and a bit of Greek yogurt.
– Natural Peanut Butter and an Apple.

Quinoa Pizza Bites

My child and I love pizza. I mean… LOVE. And since it’s not always the healthiest option, I always like to find ways to capture the essence in a more healthy way.

These bites are inspired by a good friend of mine – Dr. Allison Lapp. She brought them to our end-of-season Girls On The Run party yesterday. And not only did they pass the 11 year-old test… they passed the 10 year-old test, the 9 year-old test AND even the 8 year-old test! Not only are these a great snack, but they could be a great lunch as well. Paired with a small salad – Viola!

I’m posting 2 variations on this recipe – Allison’s and mine. We each tweaked it a little differently, but the end results of both were delicious! And – from start to finish, these only took me about 40 minutes (that includes prep time for the Quinoa, and bake time for the bites… now – during those cook times, I vacuumed, cleaned the kitchen, and got dinner in the crock-pot…).

Ingredients for the base recipe:

1 Cup Cooked Quinoa (can use more if you’re feeding more people)
1 Egg

Add-ins:

Allison’s Recipe:
Shredded Mozzarella Cheese
Basil

Jenn’s Recipe:
Italian Seasoning Mix
Grated Fresh Parmesan Cheese

Really, you can add whatever you like to the base – it’s a nice blank slate… so you could use Mexican spices, Indian spices… whatever!

Put all of your ingredients in a bowl, mix to combine. Drop spoonfuls onto a greased cookie sheet (or parchment). Bake at 350 for 15 to 20 minutes depending on your oven.

We dipped ours in Marinara, but here too – the options are endless. Enjoy!

Pumpkin Chocolate Oat Cookies

The perfect after-school snack for the fall, may just be these cookies. These were really easy to go together. I think it took about 30 minutes from start to finish.

The more I think about it, these would also make a great breakfast cookie as well.

The inspiration for this recipe came from this recipe. I deviated a bit, as you’ll see…  these turned out fabulous – and – they’re 11 year-old approved!

Pumpkin Chocolate Oat Cookies

Ingredients:

1/4 cup medjool dates
3/4 cup almond flour (meal)
3/4 cup pumpkin puree (not the pie filling…)
3/4 cup whole uncooked oatmeal
1 egg
1 tsp baking powder
Pumpkin Pie Spice to taste
Dark Chocolate Chips to taste

Process:

Put dates and almond flour in the food process and pulse until mixed well. Add almond/date mixture to a large mixing bowl and add other ingredients. Mix until well blended.

Spoon onto a cookie sheet. Bake at 350 for 10 to 15 minutes (depending on your oven).

Enjoy!