Today I will share with a healthy yet delicious and vegan treat. It’s diary and gluten free Dark Chocolate Avocado Fudge. I came across at the Jane’s Healthy Kitchen website. Hope you enjoy this. Now you can satisfy your sweet tooth with the guilty feeling. Happy reading.
- 1 avocado , peeled and seeded
- About 1 cup sweetener to taste.
- 1/4 cup pure cacao powder, or pure unsweetened cocoa
- 2 pinches salt
- 3/4 teaspoon cinnamon (optional)
- 1/4 heaping teaspoon allspice (optional)
- 1/2 teaspoon decaffeinated coffee powder (optional)
- 1/2 cup coconut butter, softened but not hot. (To soften, place the container in a bowl of lukewarm water)
- 1 cup nuts such as almonds, pecans, walnuts, soaked and toasted if possible.
- Line a loaf pan with parchment paper so handles hang over the sides.
- In a food processor, add the avocado and sweetener. Process until the sweetener is completely dissolved. Add the cacao, salt, plus cinnamon, allspice, and coffee powder, if using. Process until smooth and creamy. Add the coconut butter and process again until very smooth.
- Pulse in the nuts very briefly so they’ll be crunchy and not mush.
- Spoon into the pan, spread flat, and chill for 1-2 hours. Remove to a cutting board. Cut into squares and enjoy.
Today, I will share a simple, heart healthy salad recipe that I came across at American Heart Association website. I adopted it a little and hope you enjoy it. Happy reading.
1/2 cup light mayonnaise
1 1/2 tsp. Dijon mustard
1 tsp. Chinese chili sauce
25 oz. canned, salt-free white meat chicken packed in water, drained
8 oz. canned water chestnuts, drained, chopped
4 chopped green onions
2 Tbsp. unsalted, unoiled, chopped nuts (cashews, almonds or walnuts)
1/4 tsp. black pepper
2 tsp. lime juice OR
juice from 1 fresh lime
12 lettuce leaves (iceberg, green leaf, bib, etc.)
- 1 Hass avocado, peeled and cut into 12 slices
- In a medium mixing bowl, combine mayonnaise, mustard, and chili sauce.
- Stir in chicken, chestnuts, onions, nuts, pepper, and lime juice.
- Spoon equally into lettuce leaves (cups) and top with a slice of avocado.
Last week I was able to make Turkey Vindaloo. It tasted just like Chicken Vindaloo that I used to have at my Dad’s old restaurant but with Turkey. Today I want to share the recipe with you but I wanted to adapted the recipe with make it a little healthy. Hope you enjoy. Happy reading.
- 1 -3 1/2 lb chicken, quartered and skinned cut into 1 inch cube
- salt & freshly ground black pepper
- 2 tablespoons ginger powder
- 2 tablespoons distilled white vinegar
- 2 teaspoon ground coriander
- 2 teaspoons cumin powder
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 garlic cloves, peeled and minced
- 2 cups yellow onions, finely chopped
- 1 tablespoon canola oil
- 2 teaspoons yellow mustard seeds, ground
- 1 tablespoon turmeric
- 1 tablespoon paprika
- 1 1/2 teaspoons cayenne pepper
- 2 teaspoons lemon juice
- 1 teaspoon brown sugar
- 3/4 teaspoons salt
- 2 tablespoon water
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup chopped cilantro
- Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
- Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and sauté 5 minutes or until chicken is thoroughly browned on all sides.
Remove the chicken and onion mixture to a 6-quart stove-top covered casserole.
Add to the casserole along with the mustard seed,turmeric, cayenne, and paprika.
Sauté all for a few minutes and add all the remaining ingredients except for the garnishes.
Cover and simmer until the chicken is tender. about 45 minutes. Stir a few times during cooking; partially remove the lid during the last 10 minutes or so to thicken the sauce. Top with cilantro to garnish.
Please let me know how it turns out for you.
Happy New Years everyone one. Hope you are having a great year so far. With the Super Bowl getting closer, I know you guys are looking for the perfect appetizer. I came across this healthy vegan game day appetizer at the American Heart Association website that is not only low in sodium but tasty as well. It’s Sweet Potato Nachos that is full of nutrients and you can snack on an enjoy a great game of football. Happy reading.
3 medium sweet potatoes (about 2 pounds), makes about 6 cups of rounds
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. garlic powder
1 1/2 tsp. paprika
1/3 cup reduced-fat shredded Cheddar cheese
1/3 cup chopped tomato (1 plum tomato) OR
1/3 cup no-salt-added, canned, diced tomatoes, drained, rinsed
1/3 cup chopped avocado
- Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
- Peel and slice the sweet potatoes thinly (about quarter-inch rounds). In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan (might need two pans). Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
- Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado. Serve.