strawberry and balsamic chicken summer salad

Good morning, friends!

I made this recipe last week, just sort of opened the fridge and it all came together.

We liked it SO much,that I made it again this week!

And you should too!

Start by making your marinade

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1/3 cup of balsamic vinegar
1/4 cup brown sugar
2 TBSP low sodium soy sauce ( use GF soy suave to make the dish GF)
1 clove garlic, roughly chopped
1/8 c olive or canola oil
1 handful fresh parsley
1 small onion roughly chopped
Dash sea salt

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Dig out your trusty smoothie maker. And blend

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Reserve about 1/4 cup of marinade for dressing base , being careful not to contaminate.

Pour the rest of the marinade over the chicken and let sit for 3-4 hours

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When ready to cook, discard marinade that chicken was hanging out , and preheat girl to 375 ish

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Grill chicken breasts for about 7-8 minutes per side. Use a meat thermometer to make sure internal temp gets up to 165.

You’ll get some color on these, don’t worry! It’s the sugars in the balsamic and brown sugar carmalizing. And, it’s delicious!

When chicken has reached 165 in the thickest part, remove from heat and let rest.

Make your dressing…

To the reserved marinade mix, add 1/4 cup of extra virgin oil oil, and black pepper. Re-whirl the dressing in your smoothie maker ( it should look a bit creamy due to the oil emulsifying )

Next, assemble your salad

Place greens of your choice in a serving bowl. Chop up about 1/2 pound ( or more) of fresh strawberries. Sprinkle 1/4 cup of chopped walnuts ( toast them first for a deeper flavor) then add about 1/3 cup of soft cheese sprinkled all over the top.

( first time I made this I used goat cheese, second time, I used a soft feta.. Both were amazing! … Use what you have )

Next, slice your chicken ( it should still be warm) and top on top of the cheese and let sit for a minute ( your cheese layer is getting very happy )

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Drizzle the dressing atop chicken and toss when ready to serve

Yeah. You should totally make this.

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baked spaghetti squash… via true food kitchen

friends. If you are connected with me on my  Facebook page , then you’ve had a sneak peak at what’s cooking in my kitchen

Get yerself a sketti squash, because trust me, you will want to make this!

I mentioned in my massaged kale salad post how I am obsessed with True Food Kitchen

I’ve eaten here many times and have tried many things on the menu. ALL fabulous.

Twice now, I’ve had friends order the spaghetti squash casserole, and both have raved about how good it was.

( truth be told, both friends offered me a bite, of which I accepted  and wow! I just knew I had to make it at home)

I did a little research * puffy heart google* and voila! found the recipe!

click the link for complete recipe

Spaghetti Squash Casserole

Ingredients
1 spaghetti squash
2 large carrots, diced
2 stalks celery, diced
1 large yellow onion, diced
1 red bell pepper, diced
2 tablespoons extra-virgin olive oil
1 large can (28 ounces) crushed tomatoes
Red pepper flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
Pinch of ground allspice
3 cloves garlic, chopped
3/4 pound part-skim mozzarella
1/2 cup grated Parmesan cheesenow since I’m home with a healing pup, I had to improvise the recipe just a littleI did not have the peppers, but I did find a sad little jalepeno in my crisper drawer, and we like it hot 😉 so I used that in place of the red and yellow peppers. 

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Start by cooking the squash. The recipe says to add entire squash into a big pot of water, bring to a boil for 50 minutes.

 

check on pup 

Now, I usually cook squash in the oven but I was intrigued to try this method. So I did.

My only comment would be that cooking it in the oven it was easier to separate the seeds from the flesh, but over, I would cook the squash either way.

while the squash is cooking ( whichever way your little heart desired) Chop up your veggies

Add a small amount of olive oil to a pan ( I’m a die hard believer in cast iron.. I’ll explain why if ya wants to know 😉  )

 

add the onions and carrots to hot oil, season with a bit of salt and cook for 5 min

 

check on pup 

next, I  added the the pepper and celery with a dash of red pepper flakes

 

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allow to saute for about 10 minutes, until veggies were soft. Taste for salt, if it needs a little more, go ahead and knock your self out 😉

* I kept adding little bits of water throughout so that the veggies didn’t dry out and stick while softening.. maybe 2 tablespoons at a time each time I stirred it ? )

 

check on pup 

The recipe called to squeeze the garlic in, but I rid myself of my garlic press years ago, as it only had that one purpose, and its easy enough to smash garlic with the side of a chef’s knife. garlic smash

If you have a press, by all means use it

add the crushed tomatoes m sprinkle of allspice (the secret ingredient, we discovered) , the garlic.

now you may have noticed the dish of roasted tomatoes.  I had some maters that were to ripe to eat raw, so I roasted them like I did when I made my

Creamy Roasted Tomato and Garlic soup

I  added these sweet babies  in addition to the crushed tomatoes

I also added a sprig of rosemary.

I hate to follow directions 😉

 

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and btw~ this smelled heavenly 

Next I used a pair of tongs to remove squash from boiling water ( CAREFULLY) and place on a cutting board until cool enough to cut

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scoop out seeds ( if you cooked it in the oven, you’ve already done this. great job, you overachiever, you  😉 ) spaghetti squash filling

 

add to tomato mixture and stir

 

check on pup 

Now full disclosure… since I was cooking this for just Scott and myself, I spooned out half of the tomato mixture and reserved for another recipe ( veggie chili, perhaps? ) and only used half of the spaghetti squash itself.   Had I known I could have halved the recipe, but being my first time making it, I wasn’t thinking.

IMG_3846I mean just look at this! Incredible.

 

next, layer 1/2  the squash mixture in baking dishes , add 1/2 the cheese, the rest of the squash mixture, and top with remaining cheese

baked spaghetti squash

guess which one was mine 😉

 

As far as the cheese goes, I used shredded because I had it and on Sunday when I played around with

SMOKED TOFU, I smoked a few mozzarella balls as well ( just curious how it would come out) so I cut those up and topped  our dishes with a bit of that crazy cheese flavor.

I baked it in a 350 over for about 20 minutes, topped with shredded basil and a tiny drizzle of olive oil

Baked Spaghetti Squash

do I have your attention yet?

 

baked Spaghetti squash

yeeeeeaaah…  this was pretty awesome.  and healthy? CRAZY healthy!

If you would like to make this vegan, substitute Daiya cheese. simple!

My friend, Cindy stopped by yesterday to visit with me and brought me lunch. From where? True food of course!

I had the edamame dumplings and they were incredible. Together we disected the taste and came up with what we think would be a good recipe.

 

I have my next challenge!true food edamame dumplings

 

 

Thank you, Cindy, for lunch and the company 😉

My next immediate project is making Frozen Pup treats or Home made Peanut butter biscuits  With all of the treats I’ve been given Fen, I’m starting to run low and need to last until the weekend when Scott is home

 

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My sweet girl ❤

Congrats, friends.. you’ve almost made it through humpday!

 

oxox

 

simple refrigerator pickles

simple. that is the key here.

have a cutting board?

have a knife?

have a pretty jar?

cool. Then let’s GO!

IMG_0561start by washing your jar with hot soapy water and air dry.

On a stove top, add 1 1/2 cups of sugar to 1/4 cup water and 1 tsp Kosher salt. Bring to a boil and whisk until sugar is dissolved.

let cool.

Start slicing your veggies.

place a layer of cucumbers in your jar,  layer a big slice of red onion, a hot pepper sliced ( poke seeds out of center to make ‘rings’)

sprinkle some kosher salt, a few black peppercorns, a few mustard seeds, peeled garlic cloves, and dill sprigs.
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Repeat.

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make as many layers as you’d like.. I went with 3.

Add 2 cups of white vinegar to water/ sugar mixture and pour over veggies.

using the bottom of a wooden spoon push veggie layers into liquid.

I had about 1/2 inch of veggies that would not submerge, but with in a few hours the veggies softened and I was able to submerge all of them. If you have more room than that, add a little more vinegar.

Cover and refrigerate.

that’t it!

these are simple and tasty and are PERFECT to make ahead . I made these for Ali’s graduation party and they were a hit. ( more recipes from the party coming soon! )

and since we moved less that 5 days later, I sent the leftovers home with 2 of my good friends and rumor has it that they are STILL snacking on them!

so you should make these. and impress yourself.

I did 🙂

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want more cucumber recipes?

check out chilled cucumber soup

and cucumber salad

and panzanella salad

and cucumber martinis

hmm… that last one just gave me an excellent  idea 😉

‘night friends 🙂

there’s a turkey in the backseat…

howdy friends!

I know that Thanksgiving seems like it was sooooooo far away, giving the shopping weekend that followed, but I had a few things to share with you and couldn’t get around to it until now, so do me a favor.. fire up the Delorean and come back to Turkey day with me… just for a minute ( or 10 )

;

a few of you have asked me what I did with Theo after his 2 day salt spa bath….. when I was ready to put him in the oven, I removed hime form the brine.. rinsed him and patted him very dry with paper towels. I place some carrots, celery, onions and fresh herbs in the bottom of a roasting dish , the placed a roasting rack on top ( this makes the gravy extra yummy ) I stuffed the cavity with fresh herbs, onions, lemon and clemetines. Trussed him, then stuck a few fresh sage leaves between the skin and the breast an brushed melted butter all over him. Season with salt and pepper.

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place on bottom shelf ove 425 degree oven for 30 minutes… then reduce heat to 325 and tent with aluminium foil…Roast for a few hours ( depending on the size ) basting every 45 minutes or so….

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oops….. dont hold it in the oven too long…. 😉

remove the bird when the internal temp in the leg is 165… then let rest.

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ok.. so I have a story…. pull up a chair.. ( I LOVE storytime!)

Every year, after the dinner, we bundle up and take a walk.. ( like everyone else does 😉 So about 4 or 5 years ago, we were walking in downtown plymouth when we saw a rollerblader. Unusual? hmm.. not so much.

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but the station-wagon chasing her ( clearly a family member) well… that was a bit odd.

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The driver of the car was screaming at her ” get in the car…. I’ve got the turkey in the back seat” and she in turn was rollerblading as fast as she could screaming back to the driver ” I’m trying to get away form you.. can’t you see that?” and again…. ” but the turkey is in the back seat…

;

now I know we all have some sort of drama around the holidays ( myself included ).. and although I’m not making fun of what was happening…. when all was said and done… we all just looked at each other and said, did that just happen?

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so our standard thing to say was ” there’s a turkey in the backseat”..

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then I found this card…

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ugh.. the pic is horrible.. but it is a station wagon full of turkeys!

So the following year, as we headed out for our walk . we were remembering the crazy walk from the year prior and discussed how we wouldn’t see anything that crazy that year….. so we decided to change that. We began the ‘Thanksgiving walk o Shame”

we all dress up in crazy attire and sing and dance and ‘decorate’ the downtown

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this is a pic from last year

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you can’t miss us… trust me 🙂 Its fun and like I said, we sing a dance around and remember all the little things that we are thankful for !

the pic is dark, but here is Jo & i from this year 🙂

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I love crazy traditions… SO MUCH!!

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so I’ll leave you with a few pics from our holiday…

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<img class="alignnone wp-image-2580" title="Thanskgiving table with flowers form my kiddos

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and lastly… I found this on the web… and decided to tackle it…. I am super proud of it..

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It’s entirely edible!! I made it out of bread!!!!

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one very last note.. you may want to re read I’m Thankful again…. I was afraid that I would leave some out and it turns out that I did….. and half of the paragraph about Scott disapeared… it made me sound heartless, really..

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so I have updated it 🙂 smoooches!

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now.. head back to the future! it’s Cyber Monday! .

veggie chili

Friends.

I’ve hesitated.

I have a veggie chili recipe that I have pretty much been making for years. And I love it. but  I have a really good friend who is sort of a chili making champion.  She lives in Texas and they take their chili VERY seriously.  IN fact.. I have had the pleasure of tasting her chili… it truly is out of this world… You should  can visit her at River Cat Chili.

She is just back form a very big chili challenge that I’m sure she will be telling us all about soon.. and I have seen some of the pics.. and trust me… you wont want to miss this.

Sharing my measly chili recipe has had me intimidated.  But today… I feel strong.  I am going for it!

So the other day I defrosted chicken and had to decide what to make for dinner. Given the fact that I had more then just 2 to cook for, I needed to get creative.

This is my favorite way to cook. I have always said that if I were ever lucky enough to have a cooking show.. that this would be my ‘spin’

Open the fridge… take inventory… combine with pantry items and come up with 3 possible ideas.. and make one.

Which is exact-a-lacktaly what I did.

so what did I come up with? my veggie chili .. cooking the chicken on the side for those who wanted it. It was perfect.

I started by chopping the veggies and adding all but he garlic to a pan heated with oil

season with salt and pepper ( avoid salting the mushrooms)  and let everyone get a nice little crust.

after about 5 minutes, add the garlic, stir together, turn heat off, add wine to deglaze.

Turn the heat back on… once the wine has evaporated add some veggie stock and jarred tomatoes ( these were second to the last batch from last summer.. *snif*)

Let the chili come to a boil, then reduce and let simmer until sweet potatoes are tender. Stir in beans. ( I used beans that I had made in the crock pot and froze.. just because I go throught them so fast, but feel free to use canned)

For the chicken, I cubed it.. tossed it in spices and sauted in oil over med high heat.  Then added chicken broth to deglaze , covered and let simmer until  chicken had reached 165.

At the last minute, stir in some chopped cilantro or Parsley…  I served it with the chipotle cream sauce and it was perfect. ( I added the cooked chicken on top of those who wanted the chicken.

This is easy, healthy and yummy 😉  I finished the rest of it for lunch today with 1/4 of a chopped avocado and some fresh lime juice. It is a perfect meal for a fall day 🙂

* a note on the ghost pepper salt*

I have recently REALLY gotten into finishing salts. I can thank Ryan for this. I make a few of them myself (Lavender salt, Rosemary salt) but I’m a sucker when come across different flavors.  I am lucky That Ryan goes to school near a fabulous little tea and spice chop.. and every opportunity that I have I visit and he and I try out the different salts.

and sugars

and spices

and teas

We came across this one last weekend.. and although the ghost pepper is UBER hot.. ( bought some powdered ghost pepper this summer…  you only need a spec.. this stuff is strong.) I knew I had to buy it.

I have used this every day. yumm..

it’s awesome. like you!

what am I thankful for today? for you .. my readers…  you make my day.. seriously.. it’s nice having y’all as my bffs 🙂

oxoox[amd-zlrecipe-recipe:4]

boo!

did I a-scare you? sorry about that…

I know its been awhile… I’m not proud of my behavior…

that’s not true. I am proud. I was able to make the * very difficult * switch from one server to another. Greek to some of you? good… let it stay that way…. it really wasn’t fun.. buuuut it’s done 🙂

I will have many more fun things on this server… like the ziplist feature. Don’t know what that is? no worries…. I’ll ‘splaine.

click on save this recipe and it will bring you to a create and account page . ( if you don’t have a zip list account, trust me, you want one)

think of it as your cyber recipe box. You can save any recipe to you box ( once your account is opened ) and create and print shopping lists.

it’s awesome.

soooo to try out this new feature I will share one of my oldest recipes.. Creamy Cheesy Chicken.
This recipe goes back to our camping days. I used to make meals ahead of time & freeze them so that I could just pop them in the oven in our camper. Over the years I have continued to make this, using many variations… it is always a hit!

[amd-zlrecipe-recipe:2]

I do not remember where I first saw this recipe… I just know that it is a family favorite. its great because you can have all of the ingredients on hand and whip it up in no time!

since I am on a new server.. anyone who had followed the blog by email will need to re follow. on the bottom right side of the screen is a ‘follow’ button.. just click that and enter your email and you are good to go!

happy halloween, friends…. I leave you with a picture of Ali’s costume this year.. along with her friends. They are the Rugrats.. form the popular 90’s cartoon… Ali made the costumes last night. I am so proud of her.. not only for wanting to be a cartoon character , but for being as creative as she was….

and lastly…. my most fav Halloween ever…..I remember it like it was yesterday…. Ryan and I painted his costume in the fornt yard and making Ali’s costume was so much fun. I’ve never been one for a pre bought costume… making them was almost as fun as the actual trick or treating 🙂

this is my last Halloween that I will be sending trick or treaters out into the world to fetch some good candy for their dad 😉 It’s quite bittersweet.

so happy halloween, my friends… be careful out there… those little witches and munchkins are very excited 🙂

xooxoxox

crock pot potato cheese soup

it’s FALL here in the Northeast.. which of course you already know that I LOVE !!!!! 

one of the many things ( # 19 on that list to be exact) is SOUP!!

this here, my friends is the easiest soup that you will ever make. And it rivals Panera’s. I promise.

I pinky promise 🙂

Crock pot Potato Soup

you will need

1~ a bag of frozen hash browns ( $2)

2~ a package of Mccormick country gravy mix ( near the spices) ( $1.50)

3~ a box o stock ( $2) ( for vegetarian, use veg stock)

4~ shredded cheddar ( $2) ( optional)

place all ingredients except cheese in a crock pot on low for 6 hours… stir in cheese during last 1/2 hour

OR place all ingredients except cheese in a stock pot, bring to a boil, reduce heat and simmer until potatoes are soft.. stir in cheese at the end until melted.

you can keep it as is.. and have it chunky ( yum) or you can use an immersion blender and blend until smooth..

season with salt & pepper.. voila! an awesome autumn soup 🙂

you could get all crazy and add broccoli.. or bacon… or asparagus…. use your imagination! get down with your bad self!

For those of you who are campers ( you know who you are 😉 ) this is a perfect dinner to whip up at the campground !

and the grand total..

$4.50 for the whole pot without cheese ( cheaper than a bowl of soup at Panera)

or $ 6.50 with the cheese ( go for the cheese 😉 it makes me happy 🙂 🙂 🙂

thanks to my hoski friends for allowing me to share this recipe 🙂

and remember.. there is still time to register to win a pair of Mom’s hand knit SOCKS

oxooxoxox

simple addition

hiya!

4 things~

THIS

plus

THIS

plus

THIS

 

equals

 

happy birthday, Ali  I love you very much & am very proud of you!

this one’s a keeper

friends, I have a recipe to share with you. I cannot take credit for this recipe ( I rarely do.. with the exception of my roasted vegetable lasagne , which I am convinced will someday make me famous)  I mostly share recipes and tips that I have found along the way.

Tonight’s is no exception.

EXCEPT… I’m being a bit selfish here. Ok I know.. you are shocked. Let me explain.

For Christmas this last year one of my gifts from my mom & step dad was a subscription to Clean Eating magazine. I had heard about it & really wanted to learn more.  I bullied one of my friends into getting it as well, so that we could compare recipes & the front cover & stuff.

whaaat.. I was a nice bully 😉

One of the first recipes that I made was a pork stew/chilish kinda dish. I loved it! Really loved it. When I went to make it the next time , I couldn’t find it anywhere. I searched the magazines( by then I had a few issues) I searched the website. and continued to come up blank. I finally did find it, and made a mental note to bookmark it.

Epic.

Fail.

So The other night when I wanted to make it again.. same process, expect now I had 9 months or CE magazines to go through.

*on a side note… this made me look at my entire stash of cooking mags that I had saved. The one on the TOP of the pile read ’20 best things to try in 2007’*

yes. 2007. I am behind the times.

I recycled all 7 shopping bags of magazines and was rewarded with.. the recipe that I had been looking for. Picadillo Chowder.

Now I am quite naive… I never looked up picadillo and I never looked up chowder. I searched pork in every fashion.

I searched chili.

I searched stew.

It doesn’t matter, because the magazine Gods shined upon and rewarded me for being such a good recycler and then and there I promised to write it on my forehead

share this with you….

I give you Picadillo Chowder .

( picture is missing the black beans. I forgot them)

*1 lb lean ground pork

*1 medium yellow onion

*4 gloves garlic, chopped

*32 ounce low sodium chicken broth

*1 cup Organic black beans , rinsed ( I used the whole can, rinsed)

* 1/4 cup brown rice

* 1 tsp ground cumin ( I like it spicy, so I used a bit more)

* 1 tsp chile powder ( I used chipolte chili powder and more because I like it spicy 😉

* juice of 1 lime

* chopped parsley or cilantro for garnish

Place a large stockpot on medium heat. Add pork & onion and cook for about 3 minutes or until pork is opaque and onion is translucent. Stir in garlic, cook for 2 more minutes.

Remove pot from heat; pour mixture into heat proof container and drain fat from meat. Return mixture to pan and add broth. Stir in beans, rice, cumin & chili powder.

Bring to a boil, then reduce to a simmer for about 20 minutes. Stir in lime juice then continue to simmer for another 15 minutes.

I always put a hot pepper in the middle, then when it’s done, I mash it up for extra heat. What can I say? I like it hot.

The original recipe called for rice browns, which are like little rice pancakes, but the first time I made them I was not impressed, so I haven’t included the recipe. If you are interested, give me a shout out & I will post it for you.

I like to serve it with an extra squeeze of lime juice , fresh cilantro ( parsley for you cilantro haters.. it’s not your fault..it’s hereditary) I forgive you and will always have parsley for you 🙂   I serve it with cornbread & a dollop of greek Yogurt.

and I’m such a poor blogger,that I missed taking a photo of the final dish. I know. my bad.

HOWEVER, I did manage to take a picture the next day when I morphed the leftovers into a wonderful organic corn tortilla soft taco for lunch

is your mouth watering? mine is…..

this recipe has it all in my opinion.

it’s quick

it’s inexpensive

it’s easy

it’s delicious

it’s versitile

it’s what you should make 🙂

and for my vegetarian friends ( you know who you are) you could probably make it vegetarian by using veggie stock & grated Tempeh in place of the pork. I haven’t tried it but may be inclined to do so. Soon.

a special shout out to those of you who ‘like’ me on facebook. Let’s face, it, everyone who like to be ‘liked’ and I am no exception 🙂 If you see a recipe that you like, feel free to share it with friends 🙂

ciao bellas!

mercury is in retrograde

I’ve been saying this for years and yet, I have no idea what it means. I actually have no idea where I even ever heard this term

And yet I use it often. What does it mean you ask? This is what I refer to when everything seems to be going well (or at least ok) and the BAM! out of the blue.. everything goes wrong at once. EVERYTHING.

I know you know what I mean.

Like when a certain cutie pie pup decides to eat the butter that you are about to bake cookies with…or when you spend an insane amount on material to make Halloween costumes for your daughter and her friends then spend 4 days crying as you work with it because the material is so dang slippery?

Clearly that was a long visit of Ms. Mercury to her beloved Retrograde..

(which reminds me.. Halloween is in like less that 2 months… eeik!!!)

must. get. thinking.

Truth be told, I don’t even know where I had even heard this term… perhaps from one of those many awesome *outdated-to-everyone-but-me* 80’s or 90’s sitcom?

Perhaps. Either way. It happens.

Yesterday, it rained. Like ALOT.

I really like rain. LIke more than sun (go ahead, gasp.. everybody does)

When it rains you can do this with your favorite girl in the world.

When it rains, I can spend the day in the kitchen (or curled up with a book or my fav blankie ) yes, at my tender young age I still drag my blankie from room to room with me.

don’t judge.

So it is more than obvious to me that as I entered the kitchen to play yesterday afternoon at that EXACT moment..

Mercury went into Retrograde.

It started by hearing a peeing sound coming from the living room.

nope. she was innocent.

it was my fireplace. I did the girly thing first & called mr. barefoot.

no answer. Darn ( I said something much more colorful than this.)

I put a bucket in the fireplace listened to it drip

and drip and drip.

I went upstairs to grab old towels to wipe up what had already puddled on the floor to realize that the windows were open in one of the bedrooms and the carpets were soaked.

duh? it never did occur to me to check windows as this beautiful N’oreaster ripped through my yard. nope.

Next was the call from Scott that he would be on the later train. again. C’la vie.

I cleaned up the multiple messes, cried to my friends on Facebook, poured myself a glass of wine and planted my patootiee on the couch with trashy TV.

Today is a new day and so for breakfast this morning I am making what should have been for dessert last night. I’ve been hearing about this combination for awhile, but it took me finding avocados at a wicked cool sale (I’m from Mass, I can say wicked) At the Whole Paycheck Store for me to be brave enough to try it.

adapted from Whole Living Magazine

Chocolate-mint pudding

3 avocadoes

6 Tbsp cocoa powder

1/4 cup raw honey

3/4 tsp pure vanilla extract

1/8 tsp mint extract

fresh mint leaves

sea salt

1) place avocado, cocoa, honey, vanilla, mint and a dash of salt in a food processor and puree until smooth.

Sprinkle with sea salt and garnish with fresh mint leaves. (those aren’t sprinkles, I used a new Himalayan pink sea salt.)

seriously.. I made pudding from avocado! The only thing that I will say is that because all the ingredients are room temp, the pudding was too warm. I fear that refrigerating the avocado or the honey prior to blending would change the texture in a not so good way, so this is a definite make-ahead recipe. Mine’s chilling as I type 🙂

The pudding itself has a wonderfully smooth texture. It is very chocolatey. I think next time I will add just a bit more cocoa powder. And perhaps stir in some dark chocolate chips? Or toasted almonds? or shredded coconut?

hmmm……

happy Tuesday!

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