Tag Archives: Avocado

Avocado Fudge

Happy (Canadian) Thanksgiving!!!

It was such a treat to have a 3-day weekend … and to add awesome to that, our instructor postponed our test! It was supposed to be tomorrow, but we still have a TON to learn about Fats, so now we have until Thursday!

This let me get some bookkeeping done with weekend, and a bit of recipe testing, too!

I made my Mom’s Chocolate Chip Cookies, but swapped the regular white sugar for coconut sugar, and swapped the margarine for butter … meh – they are NOT the same!

I also made some Coconut Bars, but instead of bars, I used a mini muffin tin, so I have Coconut Bites! The original recipe calls for strawberry protein powder, but I swapped for the seasonal release of Chocolate Mint. These turned out AWESOME!

Today I tried out an Avocado Fudge recipe. The original calls for 4 scoops vanilla protein powder, but I wanted to try it with our seasonal release of Pumpkin Spice! So I swapped 3 scoops for PS and used 1 scoop vanilla.

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The full recipe was a MAJOR test for my food processor. It made the motor REALLY smell! So next time, will opt for making 2 half batches instead.

Also, the ingredients call for honey, but the recipe didn’t indicate WHERE to add it! So I completely forgot it!! Was a wee bit concerned how sweet these brownies would be, but was delighted that they taste GREAT!

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Ingredients:

  • 2 large avocados, pitted & peeled
  • 4 scoops vanilla protein powder
  • 1/2 cup cocoa powder, unsweetened
  • 1/8 tsp sea salt
  • 2 1/2 cups walnuts
  • 1 1/2 cups dates, pitted and chopped
  • 3 tsp honey

Instructions:

  1. Add the avocado through salt (let’s say through honey!) to food processor and process until a smooth consistency is reached
  2. Add 1 cup of walnuts and 1 cup of dates; process until smooth
  3. Add 1 cup of walnuts and remaining dates; process until smooth
  4. Add remaining walnuts and pulse to combine
  5. Prepare 8 x 8 baking pan with parchment paper; fill with mixture
  6. Press firmly with back of spoon; freeze for at least 3 hours (putting in the fridge isn’t enough – needs freezer)
  7. Remove from pan and slice into desired size pieces (I opted for 4 x 6 = 24 pieces)

Will I make this recipe again – yes, ABSOLUTELY!!!

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Takeaway Taco Salad

During the last bit of 2016, I was wondering what I would do to challenge myself in 2017. And since I’ve recently (re)found my love for cooking, I thought that a great challenge would be to test a new recipe at least once per week!

I’ve looked through and flagged many pages in 6 of my top choice cookbooks (in no particular order):

  1. The UnDiet Cookbook, by Meghan Telpner
  2. Whole Foods to Thrive, by Brendan Brazier
  3. Oh She Glows Everyday, by Angela Liddon
  4. Forks Over Knives – The Cookbook, by Del Sroufe
  5. Minimalist Baker’s Everyday Cooking, by Dana Shultz
  6. Thrive Energy Cookbook, by Brendan Brazier

For Week 1, I decided to try a simple-looking recipe … Takeaway Taco Salad from The UnDiet Cookbook.

The base recipe has only 8 ingredients, with 2 sub-recipes with 6 ingredients each.

The first sub-recipe is Cashew Cream Cheese and is noted to be “the perfect dairy-free, creamy, cheese-y alternative” and can be made thinner to resemble sour cream. I’m always skeptical on cheese alternatives …

Well yet again, (author) Meghan has proven herself and her recipe to be great! This recipe makes about 1 cup of “cream cheese” and is noted to only last refrigerated in an airtight container for 4 days … so I’ll be finding ways to use this!

The second sub-recipe is Tahini Dressing and I’ve made this a couple of times before with the Dressed to the Nines Sweet Potato recipe, so I know it’s awesome!

On to the base recipe! The theory of this recipe is to pack it into a mason jar and have it ready to go … on the go! But I’m trying it at home, so I’ve simply placed the ingredients in a bowl in a pretty fashion so that I could take a picture:

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Then I poured them all into a larger bowl, added the called-for amount of Cashew Cream Cheese (1 TBSP), mixed it up … then checked the recipe for how much Tahini Dressing to use. But it wasn’t specified.

So I opted for approximately 2 TBSP of Tahini Dressing and mixed it up. Once all combined, I poured it back into a more reasonably-sized bowl and dug right in!

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The recipe makes 1 serving … something I absolutely ADORE since I’m only one person and live with no others!

You’re only required to use 1/4 avocado … so I know I’ll have this at least 3 more times to use up the whole avocado. But I think this recipe could very easily come into regular rotation!

I made the dressings this morning so they could marry and thicken in the fridge during the day. But honestly – this recipe was so very easy!

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