Dessert Tonight: Chocolate Avocado Mousse

Avocado

I love dessert. And, because of that, I am constantly looking for healthier dessert alternatives that aren’t bowls of fruit. I love bowls of fruit, also, but Imma be honest – compare it does not, to a happy bowl of decadent ice cream or a perfect slice of frosted cake.

Tonight, I put together a really delicious and super healthy dessert recipe, one that is better than a bowl of fruit – Chocolate Avocado Mousse. The avocado makes the mousse ridiculously smooth and creamy, and even little bit airy. The dark cocoa powder adds a richness. Why should you use avocados in your desserts? Well, despite being high in calories (which is why it is important to eat the suggested serving size), avocados are chock-full of vitamins, including Potassium, B, C, and E vitamins. They are low in sugar, high in fiber, and high in the good kind of fat (that helps combat the bad cholesterol).

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Chocolate Avocado Mousse

4 Servings

2 ripe [enough] avocados

2/3 C dark cocoa

2 T honey

2 T pure maple syrup

1 t vanilla extract

1/3 C unsweetened coconut milk (more or less, if needed)

Put all ingredients into a food processor. Whiz together until smooth. Transfer the mousse to individual serving dishes and refrigerate for about 30 minutes (try to avoid refrigerating for too long, as the avocados will turn brown [not that you’d see it in the rich chocolate], and affect the flavor).

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I mean, forrreeeaaallllzzz, look at that creaminess!

ENJOY!!

Kristin

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A Work Week’s Worth of Overnight Oats

It’s summertime and the living’s…definitely busier than our school year! The mornings, especially, have been busy. To ease into my early mornings (sidenote: whyyyyy are my kids waking up so early during summer break???), I’ve been making overnight oats the night before, so that I might have an already-ready breakfast, that is both really delicious and really filling. It’s been very helpful in getting my day moving.

Simply put, overnight oats is (are?) oatmeal, made the night before (or at the very least, an hour before consuming). It is a great time-saving breakfast. Oatmeal is very filling (and high in fiber), and helps me to snack less between breakfast and lunch.

The formula to making overnight oats is very simple – equal part oats and liquids. For my liquid component, I use both unsweetened coconut milk and Greek yogurt. I also like to add chia seeds (high in fiber, protein, antioxidants, and Omega-3 fatty acids) and [golden] ground flaxseed (high in Omega-3 fatty acids, antioxidants, and fiber). The more ground flaxseed I add, I find that I need to add a little more liquid. You can choose whatever toppings you enjoy – fruit, jam, chocolate, coconut, nuts, etc. You can eat it hot or cold. I rather enjoy it cold.

Below are some of the delicious flavors I made this week.

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Berry Crumble Overnight Oats

1/2 C oats

1/4 C coconut milk

1/4 C plain Greek yogurt

Almond extract

Strawberries

Raspberries

Mix liquids and oats together. Layer with toppings in a container. Store in refrigerator overnight (or for an hour, at the least).

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Peaches and Cream Overnight Oats

1/2 C oats

1/4 C vanilla Greek yogurt

1/4 C coconut milk

Vanilla extract

Chia seeds

Ground flaxseed

Peaches

Sliced almonds

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Mango Coconut Overnight Oats

1/2 C oats

1/4 C vanilla Greek yogurt

1/4 C coconut milk

Vanilla bean paste

1 T coconut oil

Chia seeds

Ground flaxseed

Mango

Sliced almonds

Coconut flakes

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Blueberry Peach Overnight Oats

1/2 C oats

1/4 C vanilla Greek yogurt

1/4 C coconut milk

Vanilla extract

Chia seeds

Ground flaxseed

Peaches

Peach Jam

Blueberries

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Strawberry Nutella Overnight Oats

1/2 C oats

1/4 C vanilla Greek yogurt

1/4 C coconut milk

1 T coconut Oil

Vanilla extract

Chia seeds

Ground flaxseed

Strawberries

Nutella

Enjoy!!

Kristin

Dinner Tonight: Individual Barbecue Meatloaves

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I have got another dinner idea for you that is both easy and filling – Individual Barbecue Meatloaf. It cooks more quickly than the traditionally sized meatloaf and it is also cuter. Yes, I do think meatloaf can be cute. Almost anything is, when it’s personal-pan sized. And on that note, almost any sized item can be personal-pan, if you try hard enough. I was able to put this meal together in about 30 minutes, from start to finish.

Individual Barbecue Meatloaves

1 lb ground chicken

1 egg, beaten

1 packet of dried mushroom gravy mix (try to find GF if needed)

1/2 C breadcrumbs (I used a mix of 4C GF breadcrumbs and crushed Corn Flakes)

Pepper

BBQ sauce (I used Sweet Baby Ray’s Cola-Q that one of my besties left at my house after a cookout – thank you!)

Preheat your oven to 400F. Prepare a baking sheet with tin foil and spray with Pam. Mix together the mushroom gravy packet, breadcrumbs, and pepper. In a large bowl, mix ground chicken, beaten egg, and breadcrumb mixture. Form into 1/3 lb. loaves. Place on your prepared baking sheet. Bake for about 15-20 minutes. brush BBQ sauce on the loaves and bake for an additional 5 minutes.

I served it with brown rice (which I boiled with chicken stock) and a summer fruit salad.

Enjoy!

Kristin

Dinner Tonight: Gluten Free Taco Pie

I’ve got another dinner idea for you to try this week – Taco Pie!

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My family loves tacos. We eat them…um, too much (for my taste). Mexican food easily offers great gluten free options. I think that’s why it’s so often. I like to mix it up, however, because my taste buds will not allow the same meals all the time. I need options.

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This taco pie was both filling and delicious, and very easy to make. I served it with sliced tomatoes, cucumbers, red onion, and lettuce, and plain Greek yogurt, and charred corn (and iced hibiscus tea!) on the side.

Gluten Free Taco Pie

Recipe adapted from: Betty Crocker

1 lb. ground beef

1 medium onion, chopped

1 packet gluten free Taco seasoning

1 can black beans, drained and rinsed

2 eggs

1 C milk (I used unsweetened coconut milk)

1/2 C Bisquick Gluten Free mix

Sliced tomato

3/4 C cheese (I used dairy free cheese)

Toppings (I used tomatoes, lettuce, cukes, red onion, and plain Greek yogurt in place of sour cream)

Heat oven to 400F. Spray 9-inch glass pie plate with cooking spray. In a large skillet, cook beef and onion over medium heat, until beef is browned. Drain. Stir in seasoning mix. Spoon into pie plate. Top with drained and rinsed black beans.

In small bowl, stir eggs, milk and Bisquick Gluten Free mix until blended. Pour over beans.

Bake for about 25 minutes. Top with cheese and tomato. Bake 2 to 3 minutes longer or until cheese is melted. Serve with additional toppings.

Enjoy!

Kristin

Dinner Tonight: Italian Chicken Meatballs

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If you are anything like me (may God help you every step of the way, if you are), then you have no idea what you’re making tonight for dinner. You may even have something thawing on the counter. Lucky for you.

Welp. If you need a meal idea to get you through the week, try this one. It was terribly easy and very delicious.

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This was a take on Chicken Parmesan. I had to make it both gluten and dairy free (my husband got the meatballs without cheese…how sad). The meatballs were tender and juicy, and the broiled cheesy top really took them next level. The only reason I didn’t call them “Chicken Parmesan Meatballs” is because I didn’t use parmesan in the recipe. Feel free to call them that, if it soothes your soul.

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Italian Chicken Meatballs

1 – 1 1/2 lb. ground chicken

1/2 C breadcrumbs (I used Corn Flake crumbs, which are gluten free)

1 T onion powder

1/4 C chopped fresh parsley, plus more for plating

Fresh garlic (I used about a tablespoon of the jarred minced garlic)

1 egg, beaten

S&P

1 jar marinara sauce (or use homemade)

Olive oil

Cheese (I used shredded Italian blend)

Pasta, cooked according to directions

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Preheat your oven to 400F. Mix all the ingredients (except for marinara sauce and olive oil) together in a bowl. Form into meatballs. Place on a prepared baking sheet (I placed tin foil on a pan and sprayed it with Pam). In a small bowl, mix together a few tablespoons of the marinara sauce with a few teaspoons of olive oil. Spoon a bit of that mixture over each meatball (see picture above). Bake for about 15 minutes. Sprinkle a little bit of cheese on each meatball and switch oven to Broil. Place pan back in and broil until the cheese is bubbly and brown. Serve with your favorite pasta and the rest of the jarred sauce. I used gluten free quinoa and brown rice rotini noodles.

**Alternatively, you can mix some parmesan cheese into the meatball to give it even more of that traditional Chicken Parmesan flavor.**

Enjoy!

Kristin