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Special Chocolate Pudding

March 2, 2016

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I made this for a movie night last week… and everyone enjoyed them (including my husband)… guess the secret ingredient?

Avocado!

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I love treats that truly taste good (and not just in a “I’m eating healthy so this is my best case scenario” kind of way). I like that you can prep this ahead of time (great for school/work lunches) and it is great for dinner parties because this recipe makes 8 servings in 4 oz ramekins (don’t do 8 oz servings for 4 people like I did – it’s super rich and pretty hard to finish… despite how good it tasted). Ok so how do you make this sneaky tasty treat? Here we go….

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Avocado Chocolate Pudding
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Avocado Chocolate Pudding
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Ingredients
Pudding
Whipped Cream
Servings:
Instructions
  1. Scoop flesh from avocados and put in a blender with seeds from vanilla bean.
  2. Add cacao powder, maple syrup, agave, orange juice and kosher salt and start to puree.
  3. While blender is still running, gradually pour in 3/4 cup hot water (but not boiling), until smooth and creamy (you can also add more orange juice if the 3/4 cup water isn't enough).
  4. Chill pudding for at least 2 hours and up to 3 days (cover once set).
  5. Serve with whipped cream (make by whipping heavy whipping cream with vanilla) and sprinkle with cacao nibs and hazelnuts. If you want to go the vegan route, I recommend refrigerating a can of full fat coconut milk and whipping it in a chilled bowl for 30 seconds or so and adding vanilla for an easy dairy free substitute!
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Tasty

Mango Miso Slaw

November 3, 2015

Miso Onion Slaw

Mango Miso Slaw
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Servings
2
Servings
2
Mango Miso Slaw
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Whisk together the miso, lime juice, rice vinegar, sesame oil, ginger, honey, salt and yogurt. The dressing can be made a day or two ahead (just cover and store in the fridge).
  2. In a large bowl, combine the remaining ingredients and toss with dressing.
  3. Garnish with peanuts and serve immediately.
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Tasty

Chicken Tamale Bowl

July 8, 2015

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Working a full time job while trying to squeeze in fitness, family, friends, blogging and countless episodes of Real Housewives, can leave little time for whipping up fancy meals.  Luckily I’ve discovered the art of dinner in a bowl, and couldn’t have been more excited when I came across Half Baked Harvest’s spin on a Chicken Tamale Bowl. Using polenta as the base is a nice change up from brown rice and anything with guacamole is a no-brainer.  Do your (busy) self a favor and put this dish on your to-do list!

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Chicken Tamale Bowl
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Recipe via Half Baked Harvest
Chicken Tamale Bowl
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Recipe via Half Baked Harvest
Ingredients
Chicken
Cheesy Polenta
Servings:
Instructions
  1. Make the polenta by pouring chicken broth and milk into a saucepan.
  2. Bring to a boil, then lower heat to medium and whisk in polenta (BE CAREFUL and do this slowly - hot milk splashed up on my arm and I have the blisters to show it 🙁
  3. Cook for 15-20 minutes, stirring often, until polenta has thickened.
  4. While the polenta is cooking heat a large skillet and add a tablespoon of oil. Add chicken breasts and brown on both sides (about 3-4 minute per side).
  5. Once browned, add enchilada sauce and remaining seasonings, and bring sauce to a boil.
  6. Reduce heat to a simmer and let chicken simmer in the sauce for 10-15 minutes.
  7. Once chicken is cooked through shred it with two forks and stir to make sure sauce and chicken are fully incorporated.
  8. While chicken and polenta are cooking, heat a second large skillet over medium-high heat and add the olive oil. When the skillet is hot, add the onions and peppers. Saute for 3-5 minutes or until they start to soften.
  9. Stir in beans, cover and remove from heat.
  10. Once polenta is ready (and you are ready to serve dinner) - stir in cheddar cheese and butter into the polenta and season.
  11. Assemble the bowls by adding polenta first, topping with pepper and onion mixture, then the spicy chicken and garnishing with avocado/guacamole, queso fresco and chopped cilantro.
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Half Baked Harvest also suggests:

“To make this in the crockpot add everything except for the polenta (the chicken, enchilada sauce, spices, peppers and onions) right into the crockpot bowl. Add 1 cup of chicken broth and cook on high for 4 hours or on low for 6-8 hours. Shred the chicken and cook the polenta. Assemble as directed.”

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For more of my favorite bowl recipes, check here here and here!

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