Chocolate Avocado Mousse

So I am just going to come out and say it…I am addicted to chocolate.

When I found this recipe for chocolate mousse I knew I had to try it with the healthy spin of adding avocado. I thought it was weird at first, but the avocado is really just the base and consistency for the mousse. To my surprise you only taste the chocolate! And you feel good eating it knowing you are getting some healthy fats from the avocado while indulging in some decadent chocolate! The best part, it is SO EASY to make!

Chocolate Avocado Mousse

chocolate avocado mousse

Ingredients
1/2 cup semisweet chocolate chips
4 very ripe (8 ounce) avocados, peeled and pitted
1/2 cup agave
1/2 cup unsweetened cocoa powder
1/3 cup almond milk
1 tablespoon pure vanilla extract
1/4 teaspoon fine salt
Kosher or rock salt, for garnish
Fresh raspberries, for garnish

Directions
Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly.

Place the melted chocolate, avocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries, sprinkle with the kosher salt, and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-avocado-mousse-recipe.html

5-Minute Healthy Frozen Yogurt

You can now enjoy your favorite dessert right at home, anytime you want! By far the healthiest, easiest, frozen yogurt you will ever make. Mix up the fruit choice to create your favorite fruity concoction!

5-Minute Healthy Frozen Yogurt

healthy frozen yogurt

Ingredients:

1 (16-oz.) bag frozen fruit, frozen solid (I used a tropical medley)
3 Tablespoons agave nectar or honey
1/2 cup plain greek yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

Directions:

Add the frozen fruit, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.

Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Recipe source: http://www.justataste.com/2013/08/healthy-easy-peach-frozen-yogurt-recipe/

Roasted Veggies with Chipotle Cream

For a light and healthy dish, try this vegetarian concoction. Adding a spicy cream takes this dish to the next level!

Roasted Veggies with Chipotle Cream

roasted veggies with chipotle cream

Ingredients

Vegetable oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt

Chipotle Cream:
1 cup greek yogurt
1 tablespoon fresh lime juice
1 tbsp Chipotle “mayo” (vegan mayonnaise, I used Just Mayo)
1 teaspoon of Sambal (chili paste)
1 teaspoon agave
1 teaspoon paprika

Directions

Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

For the cream: Mix the greek yogurt, lime juice, agave, paprika, sambal, and “mayo” until smooth in a small bowl.

Spoon the vegetables onto a plate and serve with a dollop of the chipotle cream. I served on top of tortilla chips but feel free to serve in a crunchy tortilla, or simply on their own.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-vegetable-tostadas-with-chipotle-cream-recipe.html

Broiled Tilapia with Mustard-Chive Sauce

This is a great easy fish to make for a weeknight meal. It takes only about 15 minutes to prep and cook. The sauce is by far the star of this dish, it would also be great on chicken!

Broiled Tilapia with Mustard-Chive Sauce

broiled tilapia with mustard chive sauce

Ingredients

Fish:
Cooking spray
4 (5 to 6-ounce) tilapia fillets
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Sauce:
1/4 cup plain, full-fat Greek yogurt
2 teaspoons agave nectar or honey (I used agave)
1 teaspoon Dijon mustard
1/4 cup lemon juice (from 1 large lemon)
2 tablespoons chopped fresh chives
Kosher salt and freshly ground black pepper

Directions

For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with  cooking spray. Set aside.

Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.

For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste.

Transfer the tilapia to a serving platter and drizzle with the sauce.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/broiled-tilapia-with-mustard-chive-sauce-recipe.html