Acai Rainforest Smoothie…aka Chocolate Avocado Pudding

_MG_2479 (1)If you can find acai packets in the freezer department at your local grocery store then please snag it up! It is loaded with an abundant amount of nutrients & antioxidants – omega 3 fatty acid, amino acids, minerals, key vitamins, fiber & it tastes good too! How could you resist all that goodness wrapped up into a chocolatey pudding!

On to the tasty treat…

  1. In a Vitamix (or blender) combine: 2C unsweetened almond milk, 1 packet frozen acai, 1/2T raw cacao, 1/2 an avocado & a pinch of stevia (I personally don’t add stevia but the hubs can’t go without it – your preference).
  2. Blend until smooth consistency

This quick smoothie, snack or dessert can be served right away – if you want, top with some unsweetened coconut flakes!

Nutritional Info Per Serving (Serves 1): 320 calories – 30 grams of fat – 16 carbs – 16 grams of protein

Continue reading for ingredient list & original recipe…

Continue reading

Get Your Green On!

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Happy St. Patty’s Day everyone – enjoy a green beer & a slice of avocado cake! Rub your eyes & read it again – avocado cake. When I found this recipe I had to indulge, it was perfect timing to add a lil green to my diet with the holiday & I had some ripe avocados just shy of being too soft.

  • Preheat oven to 350degrees
  • In a large bowl mix: 3C all purpose flour, 6T unsweetened cocoa powder, 1/2t salt, 2t baking powder, 2t baking soda – blend
  • In another bowl combine: 1/4C veggie oil, 1 mashed ripe avocado, 2C water, 2T white vinegar & 2t vanilla extract – stir & then add 2C sugar
  • Combine wet mixture into dry & blend until smooth
  • Spray cooking oil on 2 round 9″ inch pans & fill batter equally in both baking dishes
  • Bake for 30minutes or until toothpick comes out clean (mine baked for 25min)
  • Let cakes cool in pan for 5minutes, then turnout cakes on wire rack to fully cool

While baking make the icing…

  • Peel & pit 2 ripe avocados – make sure to cut away any brown spots & discard
  • Place avocado meat in the bowl of a stand mixer with whisk head if you have (I do not & just used my food processor)
  • Add 2t of fresh squeezed lemon juice & begin mixing – then add 1/2t vanilla extract & sift in 1/3C powdered sugar **
  • Once your cakes are cooled place one on your serving dish & begin icing the top – then layer with second cake & keep on icing till you are out

** The recipe calls to sift in 4C of powdered sugar (whoa) so beef it up with as much powdered sugar as you like. I taste checked mine & liked only a slightly sweetened avocado –   so I opted out of adding in any more. With that said, this bad boy was awesome – so moist & flavorful. The meaty texture of the avocado really gives some oomph to this cake & icing. Check it out & get baking!

Put this cake in fridge if you want to save  – and not to worry the icing won’t turn brown, the addition of lemon saved us from that. I actually sliced ours up, put in tupperware & in the freezer – good way to save single servings of dessert & just a quick defrost!

Side note:  this will be a must have dessert for a themed Mexican fiesta dinner party!

Props to the original recipe here !

Nutritional Info Per Slice with Icing (Serves 10 Slices): 330 calories – 13.5 grams of fat – 51 carbs – 5 grams of protein
 
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