Posts tagged: avocado

Chocolate Avocado Pudding

By Katie, 8:11 am

This is pure decadence, my friends.

Who doesn’t love chocolate pudding?

I’ve seen Chocolate Avocado Pudding on other blogs before and have been wanting to try it for myself. It didn’t disappoint! The avocado lends such a wonderful, creamy texture.

If you simply Google “Chocolate Avocado Pudding” you’ll get a ton of hits. I combined a couple of slightly different recipes, ultimately using the measurements I share below. But I really think the key is to taste and adjust throughout. Some will like a stronger chocolate flavor, some will like more or less sweetener…and trust me, the taste-testing process is delicious. ;-)

Chocolate Avocado Pudding
Serves 2

Ingredients
1 medium ripe avocado, diced or mashed
1/3 – 1/2 cup sweetener of choice (1/3 cup was sweet enough for me; I used raw agave nectar because of its milder flavor, but honey or maple syrup would also work)
2-3 Tbsp unsweetened cocoa powder (I used 3, and it was pretty chocolate-y!)
2 tsp pure vanilla extract
1/4 tsp sea salt
3-4 Tbsp water

1. Place avocado, sweetener, cocoa powder, vanilla, and salt in a blender or food processor.

2. Begin blending, adding water 1 tbsp at a time until you have a creamy consistency.

3. Chill for at least 20 minutes before serving if you like your pudding cold (like I do).

Have you ever tried Chocolate Avocado Pudding? Think you will? Are you a fan of pudding in general?

A Day of Ups and Downs

By Katie, 10:22 pm

Hi, everyone! I hope that you had a calm day…which would be the opposite of mine! I can think of no better way to describe my day than a ROLLER COASTER. One that has a lot of hills. And let’s just say that I’m not the biggest fan of amusement parks. :-?

DOWN: Waking up

I slept horribly last night, and ended up staying in bed an hour later than usual. I felt so off that I decided to put off exercising in the hopes that I’d feel a bit more like myself in the afternoon.

UP: Breakfast!

Blueberry Baked Oatmeal!

For some reason I always think of baked oatmeal as a weekend kind of breakfast, but making an individual portion is actually easy and fast enough for a weekday if you play your cards right. If you pop it in the oven before you blow-dry your hair and do your makeup, it will be ready for you at the exact moment you’re ready for it! :-)

My baked oatmeal contained:

  • 1/3 cup oats
  • 1/3 cup plus a bit more almond milk
  • touch of salt
  • cinnamon
  • 1/2 tsp vanilla extract
  • 1/4 cup frozen blueberries
  • roughly chopped roasted almonds on top

I just mixed everything (except the almonds) together, then baked it at 375º for about 25 minutes. It was lovely!

UP: Shopping and Post-It Notes

I had some random errands to run in the morning, which included purchasing a desperately-needed sports bra. I was literally down to one that fit properly and wasn’t completely stretched out. So now I am at two.

While in the dressing room I posted an Operation Beautiful note. I post them for the benefit of others, but writing the message is a real mood-booster for me too! :-D

DOWN: Lunch

I had big plans to make a really fun lunch today, but I got so hungry while I was out and about that I stopped at Subway. Not that I don’t love Subway! It just wasn’t as exciting as what I thought I’d be eating. Another day, another lunch, I suppose!

That would be a veggie monster: lettuce, tomato, cucumber, banana peppers, sweet peppers, red onion, and honey mustard.

DOWN: Nap and Momma News

I told myself that when I was finished my errands I would immediately come home and do homework. Somehow I ended up on the couch snoring for 45 minutes. :oops:

And then, about 2 minutes after I came to, I got a call that my mom is having emergency laser eye surgery in the morning for a torn retina. :-( We actually don’t know a lot of details because she needs to go to a retina specialist who was out of the office today. But apparently it is crucial that she have the surgery as soon as possible to prevent major damage to her vision. 8-O I immediately rearranged my schedule and will be driving to York to spend the day with her tomorrow. I’d appreciate any prayers and/or positive vibes you could send her way!

UP: Snack

You really can’t go wrong with a LARABAR.

Love this flavor!

DOWN: Run

Ugh, my run was just crappy, one of the worst I’ve had in quite some time. It pretty much stank because:

  • I was overdressed and felt way too hot the entire time.
  • I started out too fast and then had trouble finding my groove.
  • I meant to run 4 miles but miscalculated the route and ended up running a little over 5.
  • I had to deal with numerous catcallers (I’ll save you my full rant, but I will say that the fact that I am running by your construction site is not justification for whistling at me or commenting on my body. :-x )

You win some, you lose some, I guess!

UP: Post-run snack

Apple slices and Pumpkin Seed Kale Crackers that I got at Fitbloggin’ from Pure2Raw!

Fabulous ingredient list.

These were really flavorful! They were so much better than the kinds I sampled at FitBloggin, which I think had onion in them.

I went back for a few more…and by that I mean that half the bag is already gone! ;-)

DOWN: Homework

Enough said.

UP: Receiving word that my friend from college went into labor…can’t wait to get the call that her baby girl has arrived safe and sound! :-)

UP: Dinner!

I love sandwiches, and this one totally rocked. I got the idea from this blog post.

The sandwich was made up of:

  • HOMEMADE (by Dave!) 100% whole wheat bread (we’re seriously considering switching entirely to homemade bread…it tastes so delicious, has no preservatives and only a handful of ingredients, and Dave’s really good at making it!)
  • pureed white beans seasoned with fresh lemon juice, salt, and pepper
  • avocado slices
  • Bibb lettuce
  • alfalfa sprouts

I already can’t wait to re-create this for lunch tomorrow!

On the side, some sweet potato cheetahs! (Note the spots. 8-) )

Ketchup for dipping.

Such a delicious dinner!

UP: Reading other health and fitness blogs and feeling totally inspired and uplifted! :-D

UP: Dessert

Ending it on a sweet note!

Chocolate Fig VitaTop smothered with peanut butter.

Whew! All that up and down motion kind of made me sea sick! ;-)

How do you handle roller coaster days?

AND/OR

Are you a Subway fan? What’s your go-to sub?

What I Ate – 2/22/2010

By Katie, 10:03 pm

Hello, folks! I hope your week got off to a wonderful start! :-D

Breakfast

I practically jumped out of bed this morning! I was just a ball of energy! So I decided to split my workout into two parts – part before and part after breakfast. Before breakfast I did my strength training for the day: 40 minutes of Jackie Warner’s full-body circuit training (On Exercise TV On Demand - LOVE IT!). It’s a series of four-minute circuits that work your entire body: quads, hamstrings, glutes, chest, back, biceps/triceps/shoulders, and abs. It makes me feel buff. ;-)

After I pumped my iron, I enjoyed this amazing breakfast.

A fun breakfast sandwich consisting of:

  • 2 Kashi Go Lean blueberry waffles
  • 1 tbsp PB & Co Bee’s Knees Peanut Butter
  • 1 sliced banana
  • drizzle of agave nectar

Delicious!

The Bee’s Knees peanut butter is just peanut butter blended with honey…which is pretty fabulous. By the way, did you know that on average, one teaspoon of honey is the output of the lifetime labor of twelve bees. Yes, you read that right: twelve bees worked their entire lives for my one little drizzle. WHOA! 8-O

This sandwich had some amazing staying power. After I ate it, I did some research for school and then headed to the Y for the second part of my workout. I did 3.5 miles on the treadmill – 3 miles of speed intervals plus a short warm-up and cool-down. Usually I come home and have a mid-morning snack, but today I didn’t need it! The sandwich kept my stomach perfectly content until lunch time.

Lunch

Once I actually got hungry, I fixed myself this lovely plate.

The main event contained:

  • wholegrain wrap
  • 1/4 of an avocado, mashed with sea salt and pepper
  • one packet of tuna packed in water (minus a little that I shared with the felines :-) )
  • tomato
  • sprouts

Quite a delicious combo of ingredients, I must say.

Paired with some carrot sticks.

And some Trader Joe’s Pita Puffs.

Those little puffs are like air to me – nothing to them! But they’re tasty and great when you want to add a little CRUNCH.

Quite satisfying. :-)

Afternoon Snacks

This afternoon I had a meeting on campus, and I was informed beforehand that there would be refreshments available. This, however, did not turn out to be the case. I was disappointed because the catering at my school is actually pretty good! :-(

Fortunately I wasn’t even that hungry when the meeting began (which is rare for me…I’m thinking all that healthy fat in the avocado helped!). But by the time the meeting was over I was more than ready for a snack! Fortunately I keep an emergency stash of goodies in my purse. Pulled this little bag of Annie’s Fruit Snacks out for the drive home.

(Don’t worry – I wasn’t actually driving yet when this photo was taken!)

When I got home I had a more substantial snack. A serving of roasted almonds.

We usually buy raw almonds for adding to oatmeal and the like, but last week we decided to get roasted ones for a change of pace. While I still prefer raw ones for oatmeal, roasted ones have a great flavor for when you eat them by themselves!

Dinner

Dinner tonight was the best kind: simple and quick, but still very satisfying!

I doctored up some plain old boneless, skinless chicken breasts with a maple-mustard sauce.

The sauce was made with 1/2 cup wholegrain Dijon mustard, 1/4 cup real maple syrup, and 1 tablespoon rice vinegar. I seasoned the chicken breasts with salt and pepper, then put them in a baking dish coated with nonstick spray and coated them with the sauce.

Baked at 450* for 20 minutes. Voila!

Plus some roasted cauliflower. (I follow this Kelly Cooks method.)

And a slice of TJ’s whole wheat Tuscan pane with a smear of Earth Balance.

Evening Snack

I definitely wanted something that felt like a “treat” tonight. I went with a nicely portioned bowl of tart frozen yogurt topped with frozen blueberries and a sprinkling of granola.

I rarely eat things like ice cream and frozen yogurt in the winter; I usually prefer warm, dense desserts this time of year, like cookies and pie and hot chocolate. But tonight this hit the spot! :-)

Now I’m just enjoying more Olympic competition and relaxing before the longer morning run I have planned. One of my favorite running loops has finally been plowed, so I can actually run outside! Can’t wait!!! 8-)

Two questions for ya!

1. To all the Comcast customers: Do you use Exercise TV On Demand? What’s your favorite workout? I like the Jackie Warner one I did this morning, and a few of the ab workouts are pretty good!

2. What’s your favorite way to doctor up plain old chicken breasts? I’m always on the hunt for new ideas!

Chickpea Burgers with Yogurt-Avocado Sauce

By Katie, 1:27 pm

You may remember that I confessed that I am NOT a cook, but I am eagerly striving to become one. You may also remember that I raved about Mark Bittman’s How To Cook Everything. In order to practice what I preach, I gave myself a challenge a few days ago: Open Mark Bittman’s book to any random page, and commit to cooking whatever is there.

And didn’t I open to the page on bean burgers! 8-O

I have never shaped a burger patty in my life, let alone one made from beans. But I love all types of bean and veggie burgers, so I decided to go for it. NO FEAR! :mrgreen:

Fortunately, as I mentioned before, Bittman’s book is very clear and basic. He has a tendency to make one feel less intimidated by inserting the word “simple” into many of his recipes.


Unfortunately at the time I wasn’t expecting to be blogging about this meal, or I might have more photos of the actual process. Let’s just say that, while I would certainly not consider myself a bean burger expert, I managed to produce a chickpea burger that looked pretty good and tasted delicious! :-D

Following Bittman’s lovely visual aids:


Before cooking:


All finished!


Topped with yogurt-avocado sauce:


Whole Meal (I ended up stuffing the burger into the pita, with steamed Brussels sprouts on the side)


As the lovely Rachael Ray would say, Yum-O!

Want to try? Here’s what I did:

Chickpea Burgers with Yogurt-Avocado Sauce (adapted from Mark Bittman’s How To Cook Everything)

Burgers (makes 4-6 burgers, depending on how big you make them)
1 14oz. can chickpeas, drained
1 medium onion, quartered
1/2 cup rolled oats (preferably not instant)
1 tbsp spice mix of your choice (I went with Fine Herbs, which was quite good!)
salt and freshly ground black pepper
1 egg
Extra virgin olive oil for the pan

1. Combine beans, onion, oats, spice mix, salt and pepper, and egg in a food processor. Pulse until chunky but not puréed, to produce a moist but not wet mixture. Let the mixture rest a few minutes if time allows. (I stuck it in the fridge.)
2. With wet hands, shape into whatever size patties you want and again let rest for a few minutes if time allows. (I stuck mine in the fridge again.)
3. Coat the bottom of a large skillet with oil and turn the heat to medium. When hot, add the patties (CAREFULLY!). Cook until nicely browned on one side, about 5 minutes. Turn (CAREFULLY!) and cook on the other side until firm and browned, about another 5 minutes.
4. Pat yourself on the back! Enjoy your burgers!

Yogurt-Avocado Sauce (makes 1 cup)
1 cup yogurt (I used plain Greek yogurt)
1 tsp minced garlic
salt and freshly ground pepper (not much)
1/2 ripe avocado (purée if necessary)
a little freshly squeezed lemon juice

1. Stir together all ingredients.
2. Serve immediately or refrigerate; bring back to near room temperature before serving.

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