I made a batch of quinoa for an appetizer I made and thought I would look on Pinterest to see what other ideas I could make with it. As a new mommy, breakfast is a hard thing thing to make/eat every morning. I saw a bunch of overnight oatmeal recipes on Pinterest and thought I could do something similar with my quinoa. The best part about this quick dish is that you can top it with anything you like! I basically went into my pantry picked out my toppings below and it turned out to be so good! I really had to hold myself back from adding chocolate morsels…
Ingredients (serves 2)
1 cup coconut milk
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 tablespoon of any nut butter (I used maple almond butter)
1 sliced banana
Cook the quinoa per instructions on the box, substituting the water for the coconut milk. After the quinoa cooks, mix in the vanilla extract, nut butter and cinnamon. (You can melt the nut butter in the microwave to incorporate it easier). Add any toppings you’d like, I added the ones listed above. Drizzle with honey, and enjoy! You can serve warm and it will keep well in the refrigerator to heat up the next day too!
Recipe source: http://www.howsweeteats.com/2012/04/breakfast-quinoa/
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
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
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
By far the best way to get rid of your left over Halloween candy! With only 2 main ingredients, you can add any candy toppings you like. These no-bake marshmallow popcorn treats will be a hit at any party!
Vegetable cooking spray
3 tablespoons butter
1 teaspoon pure vanilla extract
6 cups (12-ounces) mini marshmallows
Mini Chocolate Chips
Spray the inside of a large mixing bowl with vegetable cooking spray, and lightly spray a baking sheet. Set aside.
Pop popcorn in the microwave, about 2 bags worth.
In a medium saucepan, heat the butter over low heat. Add the vanilla extract and marshmallows. Stir constantly until the marshmallows have melted and the mixture is smooth, about 5 minutes. Pour the melted marshmallow mixture over the popcorn. Using a spatula, sprayed with cooking spray, stir until the popcorn is coated. Spread the mixture over the prepared baking sheet. Sprinkle with the reese’s pieces, mini chocolate chips, heath bar bits and sprinkles. Using a spatula, gently press the toppings into the popcorn. Allow the mixture to dry for 1 hour.
Roll into balls of various sizes and store airtight in a plastic container.
Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/halloween-popcorn-treats-recipe.html