I hope you all will trust me on this one because I know how it is going to sound. Even if you don’t have an intolerance to dairy, this is worth trying because it’s definitely a heathier and more nutritious version of icing. Continue reading
If you’re looking for the easiest way to pit a cherry and want a yummy, healthy cherry treat, you are in luck. Continue reading
When blueberries went on sale for $.99 a pint, I had no choice but to stock up. Since it was raining blueberries at our house, I wanted to do something with them. I prefer easy, so I decided to dip them in chocolate for a nice summer treat. Continue reading
I love this recipe for chocolate pudding. I like that it is dairy-free and lacking all the preservatives and colorings that you find in boxed pudding, but it is also gluten-free which is just a bonus for some people. With a couple family members that cannot eat dairy or gluten, I’m trying to learn as many good recipes as I can so they don’t starve when they come over! Also, if you use Stevia instead of sugar, it is sugar-free, too. Woah. Despite all the “frees”, it really is delicious.
I first saw this recipe on A Beautiful Mess, but I had to play around with it to get it exactly how I (and my kids) like it, which is a little sweeter. Here’s what I came up with.
1 ripe avacado
1/2 cup almond milk (I like vanilla but you can use unsweetened or even chocolate)
1/4 cup stevia or sugar
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon vanilla extract
1 frozen banana
1/4 cup frozen mixed berries
This is a great opportunity to add some chia seeds for added nutrients since they will blend right in and won’t affect the taste.
Since everyone’s tastes are a little different, you kind of have to play around a little bit to get it how you like it. For example, I love the taste of banana in anything. If you don’t, just omit the banana and use another fruit. The fruit will add extra sweetness and thickness which is important because unsweetened carob can be a little bitter. Don’t go heavy on the carob.
Peel and pit your avocado and place into a food processor (or blender). Add in the carob powder, vanilla, milk, sweetener, and frozen fruit. Blend until smooth. You may need to add a little extra milk or fruit in order to get the consistency you like.
Place in your desired cups and put in fridge to chill.
Just a little hint. If you’re serving this to your family, call it pudding to your kids but when you serve your husband, call it a chocolate mousse. You’ll get a better reaction 🙂
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I was at a work event recently and someone brought donut hole acorn balls that looked something like this. (This image is credited to Evi-Enjoying-Life from Pinterest)
I thought they were so cute! I had never seen them before. My coworker told me it was just a donut hole, Nutella spread over the top, nuts or sprinkles and then a pretzel stick for the stem.
Unfortunately for my family, whenever I find a yummy, fun recipe, I always find a way to suck the fun right out of it. I figure they will thank me some day (or not) when they learn for themselves that being healthy IS the fun part. But for now, they need to eat what I serve.
My version of the acorn is a pumpkin bread ball with almond butter and granola. A stick of apple will be the stem.
I just used a pumpkin bread mix.
If you want to get crazy, you can add ground flax or chia seeds to your bread batter before baking.
Then I used almond butter and a pumpkin granola mix. I sliced an apple into sticks.
If you have a cake pop pan, they are the best for making ball shapes.
Once the bread is baked, let cool and then spread a layer of almond butter over the top.
Then immediately dip the almond buttery side around in a small bowl of granola to coat the top.
Poke the tip of a small, sharp knife into the top to make a small hole and insert an apple stick to make the stem.
Now you have a beautiful, healthy acorn treat!
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