Chocolate Avocado Pudding

I know, it sounds weird...but I was pleasantly surprised at the outcome, so go ahead and give it a try!

Chocolate Avocado Pudding

1 avocado

1/2 banana

4 Tbsp. cocoa powder

1-2 Tbsp. agave nectar (or liquid sweetener of choice)

1/4 cup milk (originally recipe called for coconut milk, which I'd like to try, but didn't have any at the time...)

Plop all of the ingredients in a food processor, whiz away...you'll know when it's done by the consistency. I put mine in the refrigerator for a while to chill, but you could enjoy right out of the processor bowl if you'd like!

Latin Style Falafel with Avocado Spread

One of my New Years resolutions is to try to incorporate at least 1-2 vegetarian meals per week into my diet, so I was browsing recipes and came across this one. I've never made falafel, and frankly I'm not sure how much I've actually eaten in the past, but thought I'd give it a try. I liked it, especially the avocado spread I made along with it, but the actual falafel was a bit bland. I will try it again, but will definitely add more of the cumin.

Latin Style Falafel with Avocado Spread

Patties:

• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
• 2 tablespoons finely chopped green onions
• 1 tablespoon finely chopped cilantro
• 1/8 teaspoon ground cumin
• 1 large egg white
• 1 1/2 teaspoons canola oil

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

Spread:

• 1/4 cup mashed peeled avocado
• 2 tablespoons finely chopped tomato
• 1 tablespoon finely chopped red onion
• 2 tablespoons fat-free sour cream
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well.

I served them by placing one patty in a pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with some thinly sliced red onions and some sort of greens (I used lettuce, but you could use spinach, or micro-greens).

Thai Shrimp Soup

This is a recipe that my old roommate actually used to cook, and when she moved out, I became the new "owner". I love the slightly spicy flavor of the broth, and I usually end up adding some rice noodles to it to make it a little more substantial. This particular night I had a mixture of shrimp and scallops, but to be honest, the scallops did not add anything to this soup, I'll just stick with shrimp next time.

Thai Shrimp Soup

• 1 tablespoon canola oil
• 3 tablespoons fresh ginger, minced
• 1 small onion, thinly sliced
• 5-6 cups reduced-sodium chicken broth
• 1/4 - 1/2 teaspoon red pepper flakes (depending on your spice level desire!)
• 1 head napa cabbage, thinly sliced (about 3 cups)
• 1 1/2 lbs shrimp, peeled and deveined
• 2 tablespoons asian fish sauce
• 2 teaspoons lime zest
• 1/4 cup lime juice
• 1/2 cup fresh cilantro, chopped or chopped scallion
• 
  
• Heat oil in a large pot. Add ginger and onion. Cook, stirring frequently for about 3 minutes. Add broth and red pepper flakes and bring to a low boil. Add cabbage and cook for approximately 2 to 3 minutes. Add shrimp, lime zest and lime juice. If you're adding noodles, this is probably the time you would add those to the broth as well. Cook just until shrimp turns pink. Serve hot sprinkled with cilantro or scallions.

Grilled Potato "Skins"

For the Labor Day holiday, we had our friends over for a BBQ and decided we wanted to do something a little different than our normal BBQ fare of hamburgers, corn on the cob and potato salad. So, we marinated a tri-tip (recipe to come!) and made these Grilled Potato "Skins" which were so fun, and very yummy! I mean, everything tastes better with bacon, right?!

Grilled Potato "Skins"

4 Russet Potatoes, baked and skinned
8 slices of bacon
1/2 cup shredded cheddar cheese
salt
pepper
olive oil
sour cream (opt.)

Cut the baked potatoes in half and cut the ends off so that your potato will sit flat on either side. Scoop out a half inch center section on the larger of the flat sides. Wrap 1 slice of bacon around each half of potato and secure with toothpicks (soaked in water for 10 min. first). Lightly brush olive oil on top and bottom of potato and season with salt and pepper. Place potatoes, flat side down, on the grill. When bacon is cooked, add cheddar cheese into open hole in the top of the potato and cover with a foil tent. Continue cooking until the cheese is melted.

To serve, place a small dollop of sour cream on plate and place the potato half on top. Enjoy!

Chickpea & Tuna Salad

I've made a goal for myself to pack a lunch at least 4 days during the work week, so this morning I had to throw something together because we had no left overs and I really didn't to eat a frozen meal today. So, here's what I came up with:

Chickpea & Tuna Salad

5 oz. can of tuna in water, drained
1 can of garbanzo beans
1/4 cup red onion, chopped
2 tbsp. tzatziki sauce
1 tsp. dijon mustard
1 tsp. Mrs. Dash (or Salt and Pepper to taste)

Mix all ingredients together. This makes about 2 servings. I plan on eating it in a wrap with spinach leaves.

Cheesy Eggs

Well, I was going to give you a post on Baked Dijon and Lime Chicken this morning, but well, I had a problem last night that didn't allow me to actually make the Baked Dijon and Lime Chicken...see, I forgot to put the chicken in the fridge when I took it out of the freezer yesterday and well, my cat attacked the bag and drug it out into the living room...needless to say, we ate out last night.

So, instead, I present you with an easy, but filling start to breakfast!

Cheesy Eggs

4 egg whites, beaten
1 wedge laughing cow light cheese (any flavor will do, but I used Garlic and Herb)
Cooking Spray

Spray pan with cooking spray, add beaten egg whites, crumble cheese wedge into little pieces and add to eggs. Stir eggs with plastic spatula, breaking up cheese pieces as much as possible. As the eggs cook, the cheese will melt into the eggs and make them nice and cheesy!

I serve alongside some toast and fruit, and it makes for a very low-fat, low-calorie, filling breakfast!

Creamy Lemon Pie

My roommate received a large bag of HUGE lemons right before she went on a mini vacation for the rest of the week, so her parting words to me were: "Feel free to make something with all of those lemons!".

So, i did! I felt like making a dessert, but needed it to be a little lighter in calories and fat, it has not been a great couple of weeks on the scale front...so, I whipped up a couple of these creamy lemon pies, one to eat and enjoy now, one for the freezer and to enjoy later!

Creamy Lemon Pie

11 oz. Fat-Free Sweetened Condensed Milk
2 eggs
1/2 cup fresh lemon juice
1 tbsp. lemon zest
6 low-fat cinnamon graham crackers
2 tbsp. butter

Preheat oven to 350 F. Crush graham crackers into fine crumbs, place into a small bowl. Melt butter and pour over graham cracker crumbs and mix with a fork until completely moistened. Press crumbs into a 9 inch pie pan and refrigerate while preparing filling.

In a medium bowl, combine condensed milk and eggs; mix until smooth. Add lemon juice and zest; stir until incorporated and pour into prepared crust. Bake pie for 15 minutes. Cool completely and for best flavor, serve chilled.