Chocolate Chip Mint Nice Cream!!!
-1 frozen Banana
-A handful of fresh mint leaves
-A handful of fresh spinach (organic)
-2 pitted medjool dates
-1 tsp. pure vanilla
-1-2 Tbsp. of plant-based milk (start with one and add another based on consistency)
- A handful of dairy free chocolate chips
Directions:
Place all ingredients except chocolate chips in your blender and blend until ice cream consistency a few minutes. Then place in a bowl and top with chocolate chips. Enjoy!
-1 frozen Banana
-A handful of fresh mint leaves
-A handful of fresh spinach (organic)
-2 pitted medjool dates
-1 tsp. pure vanilla
-1-2 Tbsp. of plant-based milk (start with one and add another based on consistency)
- A handful of dairy free chocolate chips
Directions:
Place all ingredients except chocolate chips in your blender and blend until ice cream consistency a few minutes. Then place in a bowl and top with chocolate chips. Enjoy!
Pumpkin Spice Nice Cream!!
-2 frozen bananas
-1/4 cup of pumpkin (canned or freshly cooked)
-1 tsp. pure vanilla
-1-2 Tbsp. of plant-based milk (start with one and decide on consistency wether you need the other Tbsp.)
-1 Tbsp. of pumpkin pie spice
Directions:
Place all ingredients in a blender and blend until ice cream consistency. I then sprinkled a little more pumpkin pie spice on top!!.
-2 frozen bananas
-1/4 cup of pumpkin (canned or freshly cooked)
-1 tsp. pure vanilla
-1-2 Tbsp. of plant-based milk (start with one and decide on consistency wether you need the other Tbsp.)
-1 Tbsp. of pumpkin pie spice
Directions:
Place all ingredients in a blender and blend until ice cream consistency. I then sprinkled a little more pumpkin pie spice on top!!.
Watermelon Cucumber Mint Cooler (a great way to hydrate when the heat is on!!)
-2 cups of watermelon
-1/4 cup of water
-1/2 cup of fresh strawberries
-1/2 of a large cucumber
-1/2 cup of fresh mint
-1 cup of ice
Directions:
Put all ingredients in your blender and blend well (this recipe makes two 16 oz. servings) Enjoy!!
-2 cups of watermelon
-1/4 cup of water
-1/2 cup of fresh strawberries
-1/2 of a large cucumber
-1/2 cup of fresh mint
-1 cup of ice
Directions:
Put all ingredients in your blender and blend well (this recipe makes two 16 oz. servings) Enjoy!!
Joy's Fudgesicles
-1-2 ripe bananas
-1.5 cups of almond milk
-2-3 Tbsp. of unsweetened cocoa powder (3 if you want your fudgesicles to be dark chocolate)
-4-6 Tbsp. of date paste or sweetener of your choice.
Directions:
Put all ingredients in a blender and blend until smooth and pour into popsicle molds and place in the freezer for at least 6 hours (this recipe made 6 fudgesicles).
Enjoy!!!
-1-2 ripe bananas
-1.5 cups of almond milk
-2-3 Tbsp. of unsweetened cocoa powder (3 if you want your fudgesicles to be dark chocolate)
-4-6 Tbsp. of date paste or sweetener of your choice.
Directions:
Put all ingredients in a blender and blend until smooth and pour into popsicle molds and place in the freezer for at least 6 hours (this recipe made 6 fudgesicles).
Enjoy!!!
Banana Chocolate Shake (good as a post workout treat)
-2 ripe bananas
-1 cup of ice
-1 tsp. vanilla
-1/2 - 1 cup of almond milk (depending on how thick you want your shake)
-1-2 Tbsp. of unsweetened cocoa based on your preference
Directions: Put all ingredients into a blender and run until mixed well a few minutes. Poor and enjoy!!
-2 ripe bananas
-1 cup of ice
-1 tsp. vanilla
-1/2 - 1 cup of almond milk (depending on how thick you want your shake)
-1-2 Tbsp. of unsweetened cocoa based on your preference
Directions: Put all ingredients into a blender and run until mixed well a few minutes. Poor and enjoy!!
Baked Grapefruit
-1 grapefruit (I used a red one)
-dash of ginger, or cinnamon
-maple syrup
-2 Tbsp. of water
-1 Tbsp. of crushed walnuts or nuts of your choice
-Whip cream (optional) I used rice whip cream
Directions:
1. Preheat oven to 375 degrees.
2. Cut the grapefruit in half and place in a bread pan or other small baking dish.
3. Add the 2 Tbsp. of water to the bottom of your pan.
4. Drizzle the maple syrup over each half sparingly, then rub into the grapefruit halves.
5. Sprinkle either ginger or cinnamon over the top of each half.
6. Place in the oven and bake for 40-45 minutes.
7. When done let cool for about 5 minutes and then add the whip cream, crushed nuts and another dash of cinnamon to top.
8. Enjoy!!!
-1 grapefruit (I used a red one)
-dash of ginger, or cinnamon
-maple syrup
-2 Tbsp. of water
-1 Tbsp. of crushed walnuts or nuts of your choice
-Whip cream (optional) I used rice whip cream
Directions:
1. Preheat oven to 375 degrees.
2. Cut the grapefruit in half and place in a bread pan or other small baking dish.
3. Add the 2 Tbsp. of water to the bottom of your pan.
4. Drizzle the maple syrup over each half sparingly, then rub into the grapefruit halves.
5. Sprinkle either ginger or cinnamon over the top of each half.
6. Place in the oven and bake for 40-45 minutes.
7. When done let cool for about 5 minutes and then add the whip cream, crushed nuts and another dash of cinnamon to top.
8. Enjoy!!!
Shamrock Shake (dairy free)
-2 frozen bananas (cut in half and frozen for at least 24 hours)
-1 cup of spinach (organic)
-1 cup of almond milk (or milk of your choice)
-1/2 tsp. of alcohol free peppermint extract
-5 drops of candy cane stevia drops (or sweetener of your choice)
-rice whip cream
-1/2 Tbsp. cocoa nibs
-frozen cherry
Directions:
Put all ingredients in your blender and blend until you have a thick ice cream mixture, pour into a bowl and eat as is or top with frozen cherries and cocoa nibs (or any of your favorite toppings)
-2 frozen bananas (cut in half and frozen for at least 24 hours)
-1 cup of spinach (organic)
-1 cup of almond milk (or milk of your choice)
-1/2 tsp. of alcohol free peppermint extract
-5 drops of candy cane stevia drops (or sweetener of your choice)
-rice whip cream
-1/2 Tbsp. cocoa nibs
-frozen cherry
Directions:
Put all ingredients in your blender and blend until you have a thick ice cream mixture, pour into a bowl and eat as is or top with frozen cherries and cocoa nibs (or any of your favorite toppings)
Fruit Pizza with Apple Cinnamon Dessert Hummus
Pizza Crust
Dessert Hummus
-2 medium size apples (not green or any other sour apple)
-1 15 oz. can of low sodium chickpeas
-1 Tbsp. of Tahini
-1-2 Tbsp. of almond milk
-1 tsp. of cinnamon
-1/4 tsp. clove
-1/8 tsp. nutmeg
- A pinch of salt
- 2tbsp. of maple syrup
-Fruit of choice (strawberries, kiwi, blueberries, bananas, etc.)
Directions:
1. Preheat your oven and make your quinoa pizza crust according to the recipe (I have provided a link at the top).
2. While the crust is in the oven rinse and drain your chickpeas, and peel and chop your apples and cut up your fruit toppings.
3. Add chickpeas, Tahini, 1 cup of chopped apple, and spices to your food processor. Blend until it forms a creamy hummus mixture.
4. If your mixture seems to be too thick and needs to be a little smoother you can add 1-2 Tbsp. to the food processor and pulse a few times (I would add the Tbsp. one at a time, you might only need one).
5. Next, you will want to do a small taste test to test the sweetness of your hummus. Then if not sweet enough with just the fruit you can add 1-2 Tbsp. of maple syrup, honey or sweetener of choice.
6.Continue to play with recipe until you have reached the texture and sweetness you prefer.
7. After the pizza crust has cooled a bit spread the dessert hummus over the crust to your liking, and add your fruit layer.
8. Place 1/4 cup of chocolate chips in a small microwave safe glass bowl. Melt in the microwave for 30 second intervals stirring after each time. When the chocolate is melted take a spoon and drizzle over the pizza.
9. Place the fruit pizza in the fridge for about a half hour, so the chocolate can set a little and get hard. Enjoy!!!
Pizza Crust
Dessert Hummus
-2 medium size apples (not green or any other sour apple)
-1 15 oz. can of low sodium chickpeas
-1 Tbsp. of Tahini
-1-2 Tbsp. of almond milk
-1 tsp. of cinnamon
-1/4 tsp. clove
-1/8 tsp. nutmeg
- A pinch of salt
- 2tbsp. of maple syrup
-Fruit of choice (strawberries, kiwi, blueberries, bananas, etc.)
Directions:
1. Preheat your oven and make your quinoa pizza crust according to the recipe (I have provided a link at the top).
2. While the crust is in the oven rinse and drain your chickpeas, and peel and chop your apples and cut up your fruit toppings.
3. Add chickpeas, Tahini, 1 cup of chopped apple, and spices to your food processor. Blend until it forms a creamy hummus mixture.
4. If your mixture seems to be too thick and needs to be a little smoother you can add 1-2 Tbsp. to the food processor and pulse a few times (I would add the Tbsp. one at a time, you might only need one).
5. Next, you will want to do a small taste test to test the sweetness of your hummus. Then if not sweet enough with just the fruit you can add 1-2 Tbsp. of maple syrup, honey or sweetener of choice.
6.Continue to play with recipe until you have reached the texture and sweetness you prefer.
7. After the pizza crust has cooled a bit spread the dessert hummus over the crust to your liking, and add your fruit layer.
8. Place 1/4 cup of chocolate chips in a small microwave safe glass bowl. Melt in the microwave for 30 second intervals stirring after each time. When the chocolate is melted take a spoon and drizzle over the pizza.
9. Place the fruit pizza in the fridge for about a half hour, so the chocolate can set a little and get hard. Enjoy!!!
Homemade Chocolates!!!(with my intolerance of dairy I have struggled to find a dark chocolate that didn't have milk in the ingredients.
-1/2-1 cup of Enjoy Life Mini Chocolate chips (non- dairy, soy, nut, and gluten free)
-what ever you want to add to your chocolates such as nuts, fruit, spices!!!
Directions:
1. Place your chocolate chips in a small to medium glass microwave bowl.
2. Chop up you nuts, fruit, or measure out the spices you want to use.
3. Place the chocolate in the microwave for 30 second increments and stir after each increment until the chocolate is melted.
4. Add the fruit, nuts, or spices to your bowl of chocolate.
5. I used a mini ice cube tray because I couldn't find a candy mold anywhere in town here.
6. Place the chocolate into each slot using about a teaspoon to 1/2 tablespoon for each slot (depending on how big you want your chocolates) I like them smaller.
7. Place in the freezer to speed up setting for about and hour or so. Then take out using a knife to loosen each piece around the edges. Place in a container for storage to enjoy whenever those chocolate cravings hit!
-1/2-1 cup of Enjoy Life Mini Chocolate chips (non- dairy, soy, nut, and gluten free)
-what ever you want to add to your chocolates such as nuts, fruit, spices!!!
Directions:
1. Place your chocolate chips in a small to medium glass microwave bowl.
2. Chop up you nuts, fruit, or measure out the spices you want to use.
3. Place the chocolate in the microwave for 30 second increments and stir after each increment until the chocolate is melted.
4. Add the fruit, nuts, or spices to your bowl of chocolate.
5. I used a mini ice cube tray because I couldn't find a candy mold anywhere in town here.
6. Place the chocolate into each slot using about a teaspoon to 1/2 tablespoon for each slot (depending on how big you want your chocolates) I like them smaller.
7. Place in the freezer to speed up setting for about and hour or so. Then take out using a knife to loosen each piece around the edges. Place in a container for storage to enjoy whenever those chocolate cravings hit!
Strawberry Jello (made with all fresh fruit!!)
-1 lb. of strawberries
-2 tsp. agar powder
-1/2 cup of water
- whatever sweetener you prefer (I usually will add 5 drops of liquid stevia or no sweetener at all)
Directions:
1. Puree all but 1/2 cup of your strawberries in a blender.
2. Pour the strawberry puree into a small saucepan, and turn the stovetop on medium to high heat.
3. Using a whisk mix in 2 tsp. of agar powder and whisk until it has completely dissolved into the strawberry puree.
4. Add whatever sweetener you prefer to the mixture and whisk into puree.
5. Continue to stir until the puree thickens (let it come to a boil).
6. Take off the stove and transfer to a glass bowl and add the remaining strawberries (sliced) into the jello. Place in the fridge to thicken about an hour.
7. Enjoy!
-1 lb. of strawberries
-2 tsp. agar powder
-1/2 cup of water
- whatever sweetener you prefer (I usually will add 5 drops of liquid stevia or no sweetener at all)
Directions:
1. Puree all but 1/2 cup of your strawberries in a blender.
2. Pour the strawberry puree into a small saucepan, and turn the stovetop on medium to high heat.
3. Using a whisk mix in 2 tsp. of agar powder and whisk until it has completely dissolved into the strawberry puree.
4. Add whatever sweetener you prefer to the mixture and whisk into puree.
5. Continue to stir until the puree thickens (let it come to a boil).
6. Take off the stove and transfer to a glass bowl and add the remaining strawberries (sliced) into the jello. Place in the fridge to thicken about an hour.
7. Enjoy!
Healthy Valentine's Day Treats!! Strawberry hearts covered in chocolate and sprinkled with raw crushed walnuts!! (all you need to do is cut the strawberry in half and cover in melted chocolate and place on a piece of parchment paper to set and let set then sprinkle the topping on right away so it sticks to the strawberry heart and sets with the chocolate) Enjoy!!
Chocolate covered strawberries sprinkled with raw crushed walnuts (or any nut of your choice). Cut the tops off the strawberries and then dip in a bowl of melted chocolate then place them on a piece of parchment paper and sprinkle with the walnuts or nuts or topping of your choice. Enjoy!
Healthy Chickpea Cookie Dough Recipe
I have been wanting to try this recipe for awhile, but didn't have a big enough food processor. You can substitute almond butter or sunbutter instead of peanut butter. Also you can use dates to sweeten it instead of brown sugar more of a natural sweetener.
I have been wanting to try this recipe for awhile, but didn't have a big enough food processor. You can substitute almond butter or sunbutter instead of peanut butter. Also you can use dates to sweeten it instead of brown sugar more of a natural sweetener.
Chocolate (banana, dairy-free) Ice Cream
-1 frozen banana cut in half (before you put in the freezer)
-1-2 tsp. almond milk (dairy free milk of your choice) you want to make sure you do not add too much liquid;you want the texture to be just like real ice cream.
-1/2 Tbsp. of maple syrup or a few drops of liquid stevia
-1 tsp. pure vanilla extract (alcohol free)
-1 Tbsp. unsweetened cocoa powder
Directions:
1. Place bananas in the freezer for at least 6 -8 hours (I put mine in the freezer in the morning and by evening they are ready for dessert)
2. Place bananas and all other ingredients in your food processor and blend until you have a ice cream consistency.
3. Add whatever toppings you want to your ice cream and enjoy!!!
4. You can make a larger batch at a time and freeze in a freezer container. I usually don't add any extra sweetener to mine, it is sweet enough for me.
-1 frozen banana cut in half (before you put in the freezer)
-1-2 tsp. almond milk (dairy free milk of your choice) you want to make sure you do not add too much liquid;you want the texture to be just like real ice cream.
-1/2 Tbsp. of maple syrup or a few drops of liquid stevia
-1 tsp. pure vanilla extract (alcohol free)
-1 Tbsp. unsweetened cocoa powder
Directions:
1. Place bananas in the freezer for at least 6 -8 hours (I put mine in the freezer in the morning and by evening they are ready for dessert)
2. Place bananas and all other ingredients in your food processor and blend until you have a ice cream consistency.
3. Add whatever toppings you want to your ice cream and enjoy!!!
4. You can make a larger batch at a time and freeze in a freezer container. I usually don't add any extra sweetener to mine, it is sweet enough for me.
Dairy free Nachos using homemade tortilla chips
-1 Ezekiel Sprouted grain tortilla (or tortilla of your choice)
-All toppings you want on your nachos (I used black and green olives, peppers, salsa, avocado and cheese sauce
-Nacho cheese sauce (modified):
-added 1 Tbsp. of chili powder more if you would like
-added 1 tsp. of garlic power and onion powder (or cheese of your choice)
Directions
1. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper
2. Cut up your tortilla into triangle shapes for your chips and put on your baking sheet. Put in the oven for 15 minutes turning about half way through.
3. While the chips are cooking in the oven prepare your toppings.
4. Prepare and Enjoy!!
A great treat to enjoy as a snack or desert!! Chia Chocolate pudding with your favorite fresh fruit on top.
-1 cup of almond milk or milk of your choice
-2 Tbsp. of whole Chia seeds
-1 Tbsp. of maple syrup
Directions
1. Pour your milk into a small bowl, then add your chia seeds stir well and pace in the fridge for up to at least 24-48 hours. You will need to stir a few times here and there to mix up the seeds as they expand, so they d not clump together.
2. After the pudding has the texture you desire for a pudding stir again and add the maple syrup and fresh fruit to top.
Enjoy!
One of my favorite quick snacks and super easy is sliced apples with cinnamon sprinkled over them or dipped in almond butter.
This is what fruit salad in our house looks like!! I wasn't sure what to put under either snacks or lunch/dinner because we like to eat it as a snack and for dessert! My husband likes to eat his with whip cream and I like to drizzle with my homemade chocolate sauce!! It also taste great as a snack alone!!!
-1 package of organic or well washed strawberries
-1 package of organic or well washed blueberries
- 2-3 kiwi fruit
We usually add some peaches into the salad when they are in season!! Simple and easy!! Enjoy!
-1 package of organic or well washed strawberries
-1 package of organic or well washed blueberries
- 2-3 kiwi fruit
We usually add some peaches into the salad when they are in season!! Simple and easy!! Enjoy!
Chocolate Quinoa Almond Bites (a great protein packed snack!)
-1 cup of raw almonds
-3 Tbsp. quinoa
-1 cup of dark chocolate chips (I use Enjoy Life, dairy free, soy, nut, and gluten free)
Directions:
1. Drain and rinse your quinoa in a strainer small enough that it will not seep through the holes.
2. Place quinoa in a skillet and toast it until it turns a golden color and sometimes it may start to make a popping sound (I toast mine about 5-7 minutes) on a low to medium low setting depending on your stovetop.
3. Place the chocolate chips in the microwave using 30 second increments and stir after each time until melted (use a bowl big enough to put your almonds and quinoa in to mix together.
4. Place a piece of parchment paper on a cookie sheet.
5. Add the quinoa and almonds to your melted chocolate, stir well to mix.
6. Scoop onto the parchment paper and spread it out to a thin layer. The bites will need to set for at least 4 hours, but can be set in the freezer to help set quicker. Once they are set you can break apart into pieces and place in a sealed container. Enjoy!!
-1 cup of raw almonds
-3 Tbsp. quinoa
-1 cup of dark chocolate chips (I use Enjoy Life, dairy free, soy, nut, and gluten free)
Directions:
1. Drain and rinse your quinoa in a strainer small enough that it will not seep through the holes.
2. Place quinoa in a skillet and toast it until it turns a golden color and sometimes it may start to make a popping sound (I toast mine about 5-7 minutes) on a low to medium low setting depending on your stovetop.
3. Place the chocolate chips in the microwave using 30 second increments and stir after each time until melted (use a bowl big enough to put your almonds and quinoa in to mix together.
4. Place a piece of parchment paper on a cookie sheet.
5. Add the quinoa and almonds to your melted chocolate, stir well to mix.
6. Scoop onto the parchment paper and spread it out to a thin layer. The bites will need to set for at least 4 hours, but can be set in the freezer to help set quicker. Once they are set you can break apart into pieces and place in a sealed container. Enjoy!!
Cashew Banana lettuce wraps with cinnamon
Another one of my go to snacks! I actually debated whether to put this one under breakfasts or snacks because sometimes I have it for breakfast. It is in the Eat to Live book written by Dr. Joel Fuhrman that I have posted under the favorite cookbooks and books pull down menu under foundations to healthy cooking.
-3 pieces of green leaf lettuce or lettuce of your choice
-3 tsp. of cashew butter
-1-2 ripe bananas
-cinnamon to sprinkle over each wrap
Directions: spread 1 tsp. of cashew butter on each lettuce wrap, then add your sliced bananas and sprinkle with cinnamon and roll up from the sides (all 3 wraps are one serving!) Enjoy!!!
Another one of my go to snacks! I actually debated whether to put this one under breakfasts or snacks because sometimes I have it for breakfast. It is in the Eat to Live book written by Dr. Joel Fuhrman that I have posted under the favorite cookbooks and books pull down menu under foundations to healthy cooking.
-3 pieces of green leaf lettuce or lettuce of your choice
-3 tsp. of cashew butter
-1-2 ripe bananas
-cinnamon to sprinkle over each wrap
Directions: spread 1 tsp. of cashew butter on each lettuce wrap, then add your sliced bananas and sprinkle with cinnamon and roll up from the sides (all 3 wraps are one serving!) Enjoy!!!
Mini Veggie tray one of my favorite healthy snacks easy to make and I prepare whichever veggies I am going to use for the week on my days off.There are so many different vegetables out there to mix and match together and add a little hummus a quick easy Healthy snack. You can also do this with a variety of fruits.
Chocolate covered roasted chickpeas!!
-1 can of low sodium chickpeas (garbanzo beans)
-1 Tbsp. pure maple syrup
- 1 cup of mini chocolate chips 60 percent chocolate (I use Enjoy Life mini chocolate chips they are dairy, gluten, soy, and nut free)
1. Preheat your oven to 375 degrees, and place a piece of parchment paper on a cookie sheet
2. Drain and rinse your chickpeas in a strainer
3. Place the chickpeas and 1 Tbsp. of pure maple syrup in a baggie and shake to coat them
4. Poor the chickpeas onto the parchment paper on the cookie sheet, spread out so they are not clumped together or layered at all (you can lightly sprinkle with a dash of sea salt if you would like a salty sweet snack)
5. Place in the oven and cook for 40-60 minutes
6. Take out and set aside to cool slightly while you melt the chocolate chips
7. Melt 1/4 -1/2 cup of the chips at a time in a microwave safe glass bowl in 15 second sessions and stir in between each
8. Take a handful of the roasted chickpeas and stir into the bowl of melted chocolate and coat each and spoon out onto a piece of parchment paper
9. Repeat step 8 until you have all of the chickpeas covered in chocolate, you will need to let the chocolate set (you can place in the fridge to speed the setting along)
10. Enjoy when you get a chocolate craving!
Side note: I made these again and added the heat! I added 1/2 tsp. of cayenne to the melted chocolate and then added chickpeas by the handful to the chocolate to coat!
-1 can of low sodium chickpeas (garbanzo beans)
-1 Tbsp. pure maple syrup
- 1 cup of mini chocolate chips 60 percent chocolate (I use Enjoy Life mini chocolate chips they are dairy, gluten, soy, and nut free)
1. Preheat your oven to 375 degrees, and place a piece of parchment paper on a cookie sheet
2. Drain and rinse your chickpeas in a strainer
3. Place the chickpeas and 1 Tbsp. of pure maple syrup in a baggie and shake to coat them
4. Poor the chickpeas onto the parchment paper on the cookie sheet, spread out so they are not clumped together or layered at all (you can lightly sprinkle with a dash of sea salt if you would like a salty sweet snack)
5. Place in the oven and cook for 40-60 minutes
6. Take out and set aside to cool slightly while you melt the chocolate chips
7. Melt 1/4 -1/2 cup of the chips at a time in a microwave safe glass bowl in 15 second sessions and stir in between each
8. Take a handful of the roasted chickpeas and stir into the bowl of melted chocolate and coat each and spoon out onto a piece of parchment paper
9. Repeat step 8 until you have all of the chickpeas covered in chocolate, you will need to let the chocolate set (you can place in the fridge to speed the setting along)
10. Enjoy when you get a chocolate craving!
Side note: I made these again and added the heat! I added 1/2 tsp. of cayenne to the melted chocolate and then added chickpeas by the handful to the chocolate to coat!
Avocado Chocolate Pudding
(makes 4 rich servings) Yes they are small
1 ripe avocado
1/2 - 1 cup of dairy free milk (less for thicker consistency)
1 tsp pure vanilla
3-4 Tbsp. of cocoa powder
3-4 Tbsp. of pure maple syrup or date syrup
Blend all ingredients in a small food processor or blender.
Avocados can be frozen to use at a later time.
http://www.huffingtonpost.com/2012/09/10/freezing-avocados_n_1864437.html
(makes 4 rich servings) Yes they are small
1 ripe avocado
1/2 - 1 cup of dairy free milk (less for thicker consistency)
1 tsp pure vanilla
3-4 Tbsp. of cocoa powder
3-4 Tbsp. of pure maple syrup or date syrup
Blend all ingredients in a small food processor or blender.
Avocados can be frozen to use at a later time.
http://www.huffingtonpost.com/2012/09/10/freezing-avocados_n_1864437.html
Roasted Chickpeas
-2 cups of cooked chickpea, or 1 can
-1 packet of taco seasoning (I used low sodium Mrs. Dash)
1. Pre- heat oven to 450 degrees
2. Rinse and drain your beans
3. Pat away some of the moisture with a paper towel after draining (leave a little because this recipe does not include oil, so the chickpeas will need a little moisture for seasoning to stick to them
4. Line a baking sheet with parchment paper
5.In a large Ziploc baggie add the chickpeas and the packet of taco seasoning (or whatever spices you would like) shake it up to cover well
6. cook for 30-40 minutes depending on your oven (keep an eye on them so they do not burn) they should be crispy and crunchy in texture
7. Enjoy!!!
-2 cups of cooked chickpea, or 1 can
-1 packet of taco seasoning (I used low sodium Mrs. Dash)
1. Pre- heat oven to 450 degrees
2. Rinse and drain your beans
3. Pat away some of the moisture with a paper towel after draining (leave a little because this recipe does not include oil, so the chickpeas will need a little moisture for seasoning to stick to them
4. Line a baking sheet with parchment paper
5.In a large Ziploc baggie add the chickpeas and the packet of taco seasoning (or whatever spices you would like) shake it up to cover well
6. cook for 30-40 minutes depending on your oven (keep an eye on them so they do not burn) they should be crispy and crunchy in texture
7. Enjoy!!!