Chocolate Avocado Mousse

Chocolate Avocado Mousse 

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Happy Valentine’s Day Everyone! I hope we are all enjoying the day and spreading love throughout. I made a healthier version of a chocolate mousse that feels decadent but is made from healthy fats.

 

What You Need:

1 Ripe Avocado

1/4 cup Cocoa Powder

1/2 cup Melted, Dark Chocolate Chips

1 Tablespoon Honey

1/4 cup Coconut Milk

Pinch of Salt

Raspberries or Strawberries

Whipped Cream

What To Do:

In a food processor, pulse all the ingredients until you get a creamy consistency. Put into prepared mini cups and put in the refrigerator until cold. I left mine in the refrigerator over night. When chilled, top with whipped cream and your favorite berry. You won’t believe how decadent and rich this tastes!

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Enjoy xoxo

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Gluten Free Apple Crisp

Gluten Free Apple Crisp

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I love Fall and everything that comes with it. The cooler weather, the colorful leaves, and all the delicious Fall foods. I love making Apple Crisp when company comes over or when I need a quick dessert to bring somewhere.

 

I am sure we have all heard the advice to, “Eat an apple a day to keep the doctor away”. Well, apples do have many different benefits that do help keep the doctor away. Apples have polyphenols, which influences the digestion and absorption of carbohydrates. The phytonutrients found in apples also help reduce the risk of hypertension, diabetes, and heart disease. Apples also act as an asthma preventative. The benefits of eating an apple for asthma sufferers are the many antioxidants and anti-inflammatory nutrients that come into your bloodstream.

What You Need:

5 Apples, Diced

1/2 Cup Brown Sugar

1 Tablespoon Cinnamon

1 Tablespoon Lemon Juice

1 Tablespoon Gluten Free Flour

Coconut Oil Spray

Topping:

1 1/2 Cups Certified Gluten Free Oats (remember, it is important to have certified oats!)

1/2 Stick Vegan Butter, Melted

1/2 Cup Brown Sugar

2 Teaspoons Cinnamon

What To Do:

Mix all the ingredients for the filling together. Put in a baking dish that has been sprayed with coconut oil spray. In a separate bowl, mix the topping ingredients together. Spread evenly on top of the apple mixture. Bake at 350 for about 45 minutes or until the top is golden brown and the apples are soft. I like to top mine with all natural ice cream or frozen yogurt!

apple-crisp

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats

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I love the Fall! The crisp days, colorful leaves, and anything pumpkin flavored. I find something so comforting about having a warm bowl of oatmeal infused with delicious flavors. I wanted to make something with pumpkin since I had some left over when making my delicious pumpkin bread (under breads on my blog). I threw a bunch of things in a bowl and voila, I created a very yummy recipe!

 

What You Need:

1/4 Cup Pumpkin Puree (I used Trader Joes BPA Free Organic Pumpkin Puree)

1/2 Cup Soy Milk (or any milk of your preference)

1/4 Cup of Vanilla Greek Yogurt

2 Teaspoons Honey

1/2 Tablespoon Pumpkin Pie Spice

1 Teaspoon Cinnamon

1/2 Cup Certified Gluten Free Oats

1 Tablespoon of Chia Seeds

1 Teaspoon of Brown Sugar

1 Tablespoon of Pumpkin Seeds

What To Do:

Whisk together the pumpkin puree, soy milk, Greek yogurt, and honey. When combined, whisk in the spices, and then add in the oats and chia seeds. Mix very well and cover.

Refrigerate over night, mixing once before bed.

In the morning, top the oats with brown sugar and a dash of cinnamon. Sprinkle on some pumpkin seed and enjoy! I personally like my oats warmed up but some people enjoy eating them cold.

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Gluten Free Chocolate Chip Zucchini Bread

Gluten Free Chocolate Chip Zucchini Bread

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Oh my goodness! This bread is amazing! I love these gluten free zucchini muffins from one of the local coffee places in Boston. I wanted to recreate my own recipe, so I tested a few different variations and my goodness… this is delicious!

Zuchinni Bread 1

What You Need:

2 Cups of Shredded Zucchini

2 Eggs

1/4 Cup of Applesauce

1/4 Cup of Vegetable Oil

3/4 Cup Sugar

1/4 Cup Brown Sugar

2 Teaspoons of Vanilla Extract

1 1/2 Cups of Gluten Free Flour (I love Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon of Salt

2 Teaspoons Cinnamon

1/4 Cup Raisins

1/2 Cup Dark Chocolate Chips

What To Do:

In a food processor or with a mixer, add eggs, applesauce, vegetable oil, both sugars, and vanilla extract. Blend until smooth.

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Slowly add in the dry ingredients. Take about half of the shredded zucchini and mix in the food processor.

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Stir in the rest of the zucchini, raisins, and chocolate chips.

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Cook at 350 degrees for about 50-65 minutes in a buttered loaf pan.

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Let it cool on a wire rack and try to wait to eat it until it is cool. I’m not going to lie. I might have ate some while it was still warm.

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So good!

Gluten Free Nutella Brownies

Gluten Free Nutella Brownies

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These brownies are delicious!! Chocolate and Nutella… what’s not to love? I became obsessed with Nutella when I was traveling in Europe a few years ago. Nutella is such a versatile ingredient that can be used in many different ways. It deepens the flavors of regular chocolate and it makes the brownies feel more luxurious when you are eating them.

What You Need:

1 Cup Melted Vegan Butter (or regular butter)

1/2 Cup of Brown Sugar

1/2 Cup of Sugar

2 Teaspoons of Vanilla Extract

3 Eggs

1 Cup of Gluten Free 1:1 Flour (I like using Bob Red Mills 1:1 Baking Flour)

1/2 Teaspoon of Baking Powder

3/4 Cup of Cocoa Powder

1 Cup of Warmed Nutella (microwave for about 15-30 seconds so it is easier to mix in)

Coconut Oil Spray (or your favorite kind)

What To Do:

Combine both the sugars with the melted butter. Add in the vanilla and slowly add one egg at a time, mixing thoroughly after each one.

In a separate bowl, mix in your dry ingredients (flour, baking powder, cocoa powder).   Slowly add the dry ingredients to the wet ingredients while mixing them together. Pour the melted Nutella into the brownie mixture and stir until it is incorporated.

Pour the brownie mixture into a brownie pan (greased with coconut oil) and bake at 350 for about 30-35ish minutes. The brownies will be dense and gooey but you still want to make sure the batter is cooked. You will notice that the edges will start to crisp up a bit.

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Honestly, I couldn’t wait for the brownies to cool down and ate one right away. It was delicious!! Next time, I might add in chocolate chips for extra chocolaty goodness.