Chocolate Avocado Pudding

If you read my last post, you may have remembered that near the end I said I wanted to make chocolate avocado pudding again.

Well,  I did.

And it was glorious.


The internet is FULL of recipes on how to make this type of pudding, but I thought I'd share how I make it. :)  Because, maybe you are like me and you like anything that is quick and easy, something you can throw together in minutes.

Put three avocados in the blender.  (I think it goes without saying to peel them and take the pit out, right? ;))

Add 1/4 cup of unsweetened cocoa.  Cocoa...you make everything taste better.

Add some maple syrup.  I totally didn't measure this.  I'd say I probably added like, 1/4 cup.  I do have a sweet tooth.  You probably want to adjust this to what works for you.

Then I added a little water to the blender and blended away!  I continued to add water bit by bit until it resembled the consistency of pudding. :)

And then, of course, eat.  And share.  Share with your kids.  I know, I know, I didn't want to either, but it just felt like the right thing to do.  ;)

Although this is a quick treat to put together, next time I want to refrigerate it after I make it.  Lukewarm pudding just doesn't taste as good as cold pudding.  Of course, I did make it on a day where it was 32 degrees outside and my avocados were sitting on the counter soaking up that heat.  I shouldn't complain....in a few months my coconut oil will harden from the cold in my pantry.  Yay Canadian winters!



So here is the recipe, condensed:

Chocolate Avocado Pudding
3 Avocados
1/4 cup of unsweetened cocoa
1/4 cup of maple syrup (or to your taste)
Water, enough to make it into a pudding consistency.

Blend it all together.  Refrigerate for cold pudding.  EAT!!!

Go, make yourself some chocolate pudding.

Mango Infused Sun Tea (Sweetened with Honey!)

Sun Tea.

Just those words alone make me feel happy.  You see, I'm Canadian.  And Canadian winters are LONG.  And even though we finally have warm Spring days, the cold winter weather is still burned into my memory.  And I. JUST. WANT. TO. FORGET.

Don't get me wrong, I like a lot of winter activities, but ever since I started carting around three little ones, well, winter has been less than pleasant.

So when I hear the words "Sun Tea", it makes me downright giddy.  Because sun tea requires sun, and if there is sun then there is warmth. and boy does that feel good on my skin.;)  Vitamin D, how I've missed you!

I love sitting on the back porch while the kids are playing, and the sun tea is brewing.  And that is exactly what I did this week.

(I swear I see a tiger's face in that floating tea bag.  That might be a sign that it's too late to blog and I should be in bed instead. ;) )

Mango Infused Sun Tea

5 Orange pekoe tea bags

Water

1/2 cup of honey

1 mango, chopped up

Fill your pitcher with water and put in 5 tea bags.  I use Orange Pekoe but you could use any kind.  Herbal teas work well, too.  I used a glass pitcher and sealed some cling wrap onto the top with an elastic.  I feel like using glass instead of a plastic jug in the heat is most likely a better option.  Many people use mason jars.

Let it "brew" in the sun for a few hours.  I left mine out for about 3 hours.  Avoid letting it sit out longer than 4 hours or it may become bitter.

Stir in half a cup of honey (or sweetener of your choice.)  Refrigerate until chilled.

Add the mango chopped up.  Let it sit in your fridge overnight or for 8 hours or so to allow the mango flavor to infuse the tea.

If you prefer, you can strain the mango out of it before you drink it.  Or you might have one of those really cool infuser pitchers already.  I just leave the mango in it.

ENJOY! :)  

*I realize there is some debate on whether sun tea is safe bacteria-wise. For me, I am not concerned about it as people have been making sun tea for generations, but please do your own research on the subject and decide what's best for you and your family.  Some ways to avoid bacteria growth is by not leaving it out in the sun too long, and not to add sweeteners to it until AFTER it has brewed and is ready for the refrigerator.

Peace & Love :)

Fried Egg and Sweet Potato Hash

Do you have a meal you just love to make and eat over and over again for days on end because you love it so much, but then one day you make something different and you forget about that meal you were crazy about for months?

And then one day, right out of the blue, you remember that meal.

And you have to have it.

NOW.

This is that meal for me.

Healthy, delicious, and easy to make.  It's my go-to meal when I make the kids peanut butter sandwiches for lunch and I want some "mom" food.

Well, it WAS my go-to meal.

Until I forgot about it.  And just left it behind like it meant nothing to me.  For months on end.

It's okay, delicious fried egg and sweet potato hash, I'm here to rekindle our fire.

Here's how I make this yummy meal.

Ingredients:
1 Egg
Sweet potato ( I use about half a potato for myself, but whatever your preference)
Oil
Garlic powder
Salt
Pepper
Cilantro
Frank's Red Hot Sauce

1.  Grate your sweet potato.
2.  Fry it up in a bit of oil.  Sprinkle some garlic powder, salt, and pepper on it.  Cook until it starts to brown, but watch carefully.  This stuff turns on you very quickly and before you know it, you'll have burnt sweet potato.  yuck.
3.  Near the end of it's cooking time, push it to the side of your big frying pan and crack your eggs in it.  I like to make my eggs over easy so the yolk is still runny.   I think it makes the dish taste better. ;)

4.  Once it's done cooking, put your potatoes on the plate, mix in some chopped cilantro, and put the egg on top.
5.  Drizzle some Frank's Red Hot sauce over your egg and potato.
6. EAT! :)

By the way, Can I just take this moment to say, whoever created Frank's Red Hot Sauce is my hero? I mean, I am guessing it was someone named Frank....but that stuff is amazing!

Well, I know what I'm having for lunch today!

Peace & Love. ;)

Mini Crab Stuffed Pitas

I love crab.  and most kinds of seafood.  Sushi is my favorite.  But it wasn't always that way.


Years ago, when my husband and I were dating, he decided that with his parents, he would take me to my favorite restaurant.  So I expected to go to my favorite restaurant, which is called The Mongolian Grill.  You can imagine my surprise when we drove into Red Lobster.  Somehow during our conversations about food and restaurant, I said "I've never been to Red Lobster" which my husband heard "It's my favorite restaurant."

So I ordered a dish I hated as I didn't really like seafood at that time, but didn't want to be rude so I barely touched it and had it packed up stating that I just wasn't that hungry all of a sudden.

I don't think I've ever been to Red Lobster since.

But I have acquired a taste for seafood.  Actually...I LOVE it.  And if you love it too, go and make these cute little mini crab stuffed pitas.  Cause anything mini is more fun. ;)

Disclaimer;  The crab I use is the artificial crab.  As much as I would love the real crab, this stuff is easier on the budget. :)

Ingredients

Crab
Ranch dressing
Chopped tomatoes
Cheese
Mini pitas
Salt
Pepper

Chop up the crab and mix it with some ranch dressing.  Sprinkle salt and pepper on them.  Slice open your absolutely adorable pitas.  Stuff them with some of the crab mixture and chopped tomatoes and sprinkle with cheese.  Serve and enjoy!!

Peace & Love! :)

Sweet Red Pepper and Caper Quinoa Salad

It took me a really long time to learn how to say "quinoa."  I spent most of the time saying, "you know, that grain that's like rice...."

It's not even a grain.  It's a seed.  So apparently I didn't even have that part right.

For those interested, Quinoa is pronounce "Keen-Wa."  Sounds like something from Star Wars, in my opinion.

But, moving on....

I love quinoa salads.  Cold quinoa...mmmm.....it's so delicious, and you feel good after eating it because it's so healthy.  And there are so many different ways to make it.  Here is the most common way I make quinoa salad.

I make quinoa in the rice cooker. Once a friend of mine wondered why people owned a rice cooker if you could do the same thing on the stove, and rice is relatively easy to make.  I told her it was for people like me who successfully ruin rice on the stove every SINGLE time.

I also lit two kettles on fire on the stove, but that is a story is for another day.  Clearly I have problems working my stove.

Anyways, making quinoa in the rice cooker is so, so easy.  two cups of water, 1 cup of quinoa, push the cook button and BANG! You've got yourself some perfect quinoa.

After that, I throw it in the fridge and let it get nice and cold.

Then, I add some of my favorite ingredients.

Now not only do you have a delicious recipe for quinoa, but you will be able to pronounce it properly! :)

Peace & Love. ;)

Easter Dirt Pudding Cups

As I started typing this up I realized I probably couldn't file it under "Healthy Living."  And while I am all for taking care of yourself and eating healthy, I say that sometimes you gotta live a little.  And sometimes living a little includes chocolate. and sugar.  and cute little candy bunnies and carrots.

I got together with some wonderful ladies this past weekend.  We ate pizza and salad, and drank wine, and of course, ate dessert.  And we chatted about being mom and wives, and about sparkly shoes, and whatever else we could think of.  After some long winter days spent mostly indoors with my wild and crazy beautiful and fun children, it was nice to get together and re-energize with some friends.

I wanted to make something really Spring-like for dessert.  I figured if we used the whole "if you build it, they will come" mentality and apply it to Spring, we might see an end to Winter.  and I am not gonna lie, i think it worked.  It's going to be a WHOLE +4 this afternoon!  You fellow Canadians know what I am talking about...it is time to chisel away at that frozen driveway!

These treats are not only cute for Spring, but they are perfect for Easter too, which is only a few weeks away.

So go and make this deliciousness.  And try to share some with your kids, but I won't judge you if you don't. ;)

Easter Dirt Pudding Cups

1 bag of chocolate or vanilla filled sandwich cookies

1/2 cup of softened butter

1 (8 oz) container of cream cheese

3/4 cup of icing (confectioner's) sugar

2 boxes of instant vanilla pudding mix

3 1/2 cups of milk

1 (12 oz) container of whipped topping 

Peeps marshmallows - the bunny ones

Carrot gummi candy (or whatever you can find.)

Crush up the cookies with a food processor.  I used my Vitamix with the tamper.  Put the cookie mixture aside.

Mix up the container of cream cheese with the sugar.  

Mix both the vanilla pudding mix with the milk and whipped topping.  Add that to the cream cheese mixture.  Mix it well.

Now, you are going to layer the cookie mixture and the pudding mixture.  Start with the cookie mixture on the bottom.  I did three layers of cookie and two of pudding.  So, cookie, pudding, cookie, pudding, cookie.

Stick 2 carrot gummi candies in each cup so some of the orange and the green stem is sticking out.  I found these candies at Bulk Barn.  If you can't find carrots, you can look around for some type of other gummi that would look cute in the dirt.

Add a peep bunny in each cup. You could also use little flower pots instead of cups for this part.

Stick a flower to the end of each green spoon.  I found these stickers at the dollar store.  You could also use fake flowers and use a glue gun to attach them.  

Stick the spoons in the cups.

And there you have it!  A perfect dessert to bring to Easter dinner, or to send with the kids for an Easter party. :)