Tuesday, February 22, 2011

Chocolate Pudding (Made of avocados!)

I know, sounds gross but it was actually pretty good. This pudding was honestly a little too rich for me after about 4 bites but reminded me of a super creamy and sinful pudding that you would only be able to order from a fancy restaurant.

I got this out of a raw foods recipe book. I tried it for family home evening one night a few months ago. My husband knew right away that something was different about the taste but could not pin point it. My children gobbled theirs down quickly.

Here is a link to a recipe using carob powder www.cavemanfood,blogspot.com
Here is another one with cocoa and honey www.yummyvegetariandelights.com

I was out of cocoa so I pureed the ripe (but not over ripe) avocados and used chocolate protein powder and agave to sweeten it. I did mine from sight. It was plenty sweet and the texture is exactly like real pudding you can't tell the difference.

I probably will not make this again. It was fun to try and it was pretty good but avocados are heavy on the fats. Although it is good fat it is still fat will lots of calories and so I try to keep portions small. Eating smart isn't about eliminating fats entirely but using them to our advantage.

Happy Healthy Eating!

- Susan

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Sunday, February 6, 2011

Pumpkin Whole Wheat French Toast

Pumpkin is beautiful. It is packed with antioxidants and fiber. You may have read my sweet potato french toast post a few months back and this morning I tried the same treat but with pumpkin instead of sweet potatoes. I varied the recipe and made it super easy for me to do.

3 eggs whites
1/4 cup canned pumpkin
1/4 cup milk
1/4 tsp ground cinnamon
1/2 tsp vanilla
1 slice p28 protein bread (or whole wheat)
1/8 cup sugar free syrup

Combine first 3 ingredients and whip with a fork. Set left over canned pumpkin aside for the treat below. Add other ingredients except bread and whip. Put in shallow dish. Put bread in mixture and flip. Cook on heated pan and flip when ready. Cook both sides until slightly brown.

Total calories depends on bread and syrup used. We love agave and I must admit we use my own homemade syrup that is not low calorie.

Breakfast Totals (with p28 protein bread and sugar free syrup)
Calories 244.5
Fat 3.75
Chol 1.25
sodium 507.5
carbs 26.4
Fiber 4.5
Protein 29
Sugars 13

As for the kids, they loved it. I suspect they like it even more than regular french toast. The pumpkin does not change flavor too much but if anything it enhances it's flavor and apperance. This dish passed the kid-taste-test!

Now with the left over canned pumpkin I dine on it for days. I keep it in the fridge and then when I want something extra sweet I put some in a bowl and sprinkle it with nutmeg and cinnamon then put it in the microwave to warm it. I then top it off with a few pinches of a brown sugar Splendida mix. (You can use whatever sweetener you prefer. My preferences continue to change as the sweetener debates rage on.) It is warm and although I know it is all mental I feel somewhat healthier after eating pumpkin.

Wednesday, February 2, 2011

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