I just got back from an inspiring yoga retreat in Costa Rica! It felt so good to take the time to practice yoga and meditation with a group of amazing women while soaking up the sun and local culture. Now that I’m back in chilly Boston, with yet another storm snowing me in, I’m enjoying spending a couple of days cooking, cleaning and grounding myself.
We were particularly blessed on this journey to have an amazing team of personal chefs who kept us cleaning our plates with a healthy and creative diet. My hands-down favorite this trip was a dessert of avocado pudding on an almond crust. I immediately had to recreate it at home. If you have never had avocado pudding before you are missing out!! It’s all the joy and flavor of eating a rich chocolate pudding and it’s healthy!
Now, there are many ways to make avocado pudding. I went the simple and delicious route using minimal ingredients. This turned out beautifully and was made in less than 10 minutes, including cleanup!
- 1.5 cups walnuts, almonds or pecans (I used a mix of walnuts and pecans because that’s what I had at home)
- 2 tbsp Grade B/Dark Amber maple syrup (Fancy will do if you can’t find Dark Amber)
- A pinch of sea salt
- 4 ripe avocados
- 4 tbsp raw honey
- 2 tbsp raw cocoa powder (regular cocoa powder works fine too and might be more mellow if you’re not used to raw cocoa)
- Pinch of sea salt
- Add nuts to your food processor and grind until they break into rice-sized chunks.
- Gradually add the maple syrup and sea salt and combine until ingredients stick together. Be careful not to over-process. It’s nice when there’s a good texture to the nut-combination.
- Press mixture into the vessel of your choice. I used an 8″ square pyrex dish. Individual ramekins also work well.
- Wipe your food processor clean, then add in all of the pudding ingredients and blend until smooth and creamy.
- Top the crust with the avocado pudding.
- For best cutting results (and the best favor in my opinion) chill for at least 30 minutes before serving. Tip: If you chill the avocados before making the pudding that will cut down on the chilling time…and make licking the spoon more enjoyable. 😉
It should be noted this is not just a dessert. It’s an excellent source of rich omega 3’s, antioxidants and protein and I’m just as happy to eat it for breakfast as I am to eat it as an afternoon snack or dessert. Om nom nom!
Oh gosh, I’m so behind in posts so let’s start with something tasty! First, a quick update on fitness. I had a BLAST climbing in Central Rock Gym’s The Heist bouldering competition at the end of September. My knee has been doing great and it didn’t bug me at all during the comp. If you’d like to see highlights from my climbs check out my video below (note, I was climbing in the Beginner’s Division as I’m still a n00b in the climbing world).
Tonight I’m taking a lead climbing class and am thrilled to enter the next level of climbing! But, climbing aside, let’s talk about food!
You are in for a treat! This easy-to-make meal is paleo, gluten and dairy free, high in protein and absolutely delicious! I did not invent the pancake recipe. It’s been floating around the internet for at least a year now, but they’re so good!
- 4 Eggs
- 2 Bananas
- Dash cinnamon
- 2 servings protein powder (optional, I personally skip this)
- Add all ingredients to a blender and blend briefly until smooth and just a little frothy.
- Preheat a skillet, if it’s not non-stick add an oil of your choosing (I used coconut oil).
- Cook just like pancakes. A few minutes on each side. I recommend keeping the pancakes small. It sounds like this recipe is just too simple to work, but the pancakes actually hold together very easily and are easy to flip. They come out light and fluffy with just a mild banana flavor.
- Makes 2 servings (~8 medium pancakes)
Raspberry Maple Syrup
- 1 cup maple syrup
- 1 cup fresh or frozen (and thawed) raspberries
- Combine ingredients in a blender.
- Heat before serving. Yes, it’s that easy.
- 1 lb pork
- 1 tsp salt
- 1tsp smoked paprika
- 3/4 tsp black pepper
- 1 tsp fennel seeds
- 1/2 tsp dried sage or 1 tsp fresh minced sage
- 1/2 tsp dried thyme or 1 tsp fresh minced thyme
- 1/2 tsp dried rosemary or 1 tsp fresh rosemary
- 1 tsp garlic powder
- dash cayenne
- 1 tbsp virgin coconut oil
- Combine all ingredients except oil and mix well.
- Preheat a skillet over medium with 1 tbsp coconut oil.
- Form pork mixture into small patties and place in pan.
- Fry over medium about 3-4 minutes per side, until nice and golden on the outside and fully cooked on the inside.
- Makes ~12 sausage. Freeze any extras to easily reheat for next time!
Let me know what you think of these recipes! I was particularly pleased with the breakfast sausage. It has a TON of flavor without being spicy. Perfect for a breakfast sausage. I was a big fan!