Category: Recipes

Healthy and Delicious Chocolate Avocado Pudding

Have I got a treat for you today!

When attempting to lose weight, or to just be “healthy,” it is incredibly important to avoid ultra-processed foods because not only do they work against your health and wellness goals due to their ingredients but they’re also designed to make you want to eat more of them.

This might lead you to believe you have to eat boring and dull food from now on. (By the way, that mindset is sure to derail even your most arduous attempts at success.)

It does not have to be so.

Here’s a surprising recipe for all of my chocolate pudding lovers out there.

It doesn’t even require any cooking – just a high-speed blender or food processor.

Tip:
When you make it, be sure your avocados are ripe but not OVERripe because it will affect the consistency.

Healthy and Delicious Chocolate Avocado Pudding

(4 servings)

  • 2 ripe avocados (not over-ripe!)
  • 1 cup (160 g) pitted dates
  • ¼ cup (20 g) raw cocoa powder
  • ½ cup (120 ml) water
  • ½ Tbsp organic honey
  • 1-2 pinches of sea salt

Directions
Remove the peel and pit from the avocado and cut into quarters. Don’t know how?

Slice avocado lengthwise through the middle but around the pit. On thee side of the avocado containing the pit, carefully push the pit out using both thumbs. Then, scoop out remaining flesh with a spoon. Finally, scoop out the flesh of the other half of the avocado.

Place all of the ingredients in a food processor and blend until combined. Scrape out of the processor into a covered container (or individual covered serving dishes). Let it chill for a few hours before eating.

Try not to eat it all at once. Enjoy!

Seriously: SO GOOD.

Eating well and looking great does not have to be a chore.

Start with the basics. Shop around the perimeter of the store. Each meal should include:

  • Protein
  • Healthy Fat
  • Veggies

Breathe deeply. This will help to center and prepare your mind. It will also remind you to slow down.

Let me know in the forum if you tried this recipe.

Carrot-Ginger Soup

Prep Time

10 minutes

Cooking Time

40 minutes

Yields

4 Servings

Ingredients

6–7 large carrots
1 medium onion
½-inch knob of ginger
3 cups vegetable stock
3 tbsps extra virgin coconut oil
Sea salt, to taste

Directions

  1. Wash and pat dry carrots and ginger.
  2. Chop carrots and onions.
  3. Grate ginger.
  4. Bring coconut oil to medium heat in medium-large pot.
  5. Sauté onions until translucent but not browned.
  6. Add ginger and sea salt and cook for another two minutes.
  7. Add carrots and cook for five minutes.
  8. Cover with three cups water.
  9. Bring to a boil then reduce to low heat and simmer for 20–25 minutes, until carrots are tender and soup is fragrant.
  10. Turn off heat, let sit for 10–15 minutes to cool.
  11. Then transfer soup to blender and blend until smooth and creamy. You could also use an immersion blender directly in the pot.

Options

  1. Garnish with cilantro
  2. Add 1 teaspoon curry powder or cinnamon
  3. For a creamier version, add ¼ cup full-fat coconut milk to blender

Black-Eyed Pea Salad

Prep Time

10 minutes

Prep Notes

Bean Soaking Time: 4-8 hours

Cooking Time

40 minutes

Yields

4 servings

Ingredients

1 cup black-eyed peas
2-3 cups water
1 tbsp whole grain or dijon mustard
juice of 1/2 lime
1 tbsp apple cider vinegar
2 tbsps extra virgin olive oil
1/3 cup sun-dried tomatoes, finely chopped
1/4 cup parsley, diced
1/2 tsp sea salt, or more to taste
lettuce, arugula or spinach leaves (optional)

Directions

  1. If using dried peas, pour the black-eyed peas into a bowl and cover with fresh water. Leave to soak for at least 4 hours, preferably overnight.
  2. Rinse and drain beans. Add beans and water in a pot with a lid and bring to a boil. The water should be about one inch higher than the beans. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape and leave to cook for about 40 minutes or until tender. Add more water, if necessary, until beans are tender.
  3. Drain beans. To make the dressing, whisk together the mustard, lime juice, vinegar, salt and oil in a bowl.
  4. In a large bowl, combine the beans, sun-dried tomatoes, and parsley. Pour some of the dressing over the beans (about half) and mix well. Add more dressing and/or sea salt to taste. This salad is delicious on its own or served over lettuce, arugula or spinach leaves. You can toss the greens with any leftover dressing, or with a little more olive oil.