Summer Salmon Salad w/ Honey Dijon Dressing

May 1, 2013 Arielle

Summer Salmon Salad with Honey Dijon Dressing

Can we talk about something for a moment?

I'm not a fan of fish. I like to look at most of them when they are alive, and in high school I DID want to work at Sea World, but seriously...chills.

I will never understand how my husband can order fried calamari. It comes to the table with it's body shape still in one piece, legs and all!! Like, hello little octopus, let me dip you in nasty marinara and chew your tentacles right up. Oh how incredibly delicious, don't you just love tentacles!!??

Don't ever do that again husband...never. Nothing good will ever come your way following a dinner like that.

But alas, I've given salmon a few chances, and although I admit it's still hard for me to swallow at times, the more I dress it up the more I can handle it.

Unless the butcher gives you the salmon that has the black shiny scaley skin still attached, basically reminding me that it's a fish.

Don't ever do that again butcher. Never.

Printable Recipe Here: Summer Salmon Salad w: Honey Dijon Dressing

Honestly, I ate the whole salad. The dressing soaked right into the cooked salmon, taking any sort of 'fish taste' away that it contained! My husband also ate the WHOLE dinner, which is like, "Can I get a hallelujah?!" He is NOT a fan of salad, or greens, or anything that wasn't made from a red headed clown wearing too much lipstick. But I figure he's ordered more than my liking of fried octopus, so he can eat a salad or two. And PLUS...He ended up loving it.

But this doesn't mean I will like fried calamari if I were to try it ok...

I don't do tentacles. Ever.

Tomato Basil Quiche w/ Whole Wheat Pastry Crust

April 29, 2013 Arielle

"Mom, where are my glass slippers?!"

"I don't want to wear this dress I want my pink tutu! Where is my princess dress?!!"

"I need your pink lipstick mom!"

"Don't kiss me mom, you will ruin my lipstick!"

"I want my hair like this mom, like Sleeping Beauty. Long and beautiful."

"Mom can you do my makeup? I don't want to wear blush, I just want you to put some on my eyebrows..."

" Mom, I just only want to have chocolate milk. That would make Jesus very happy if I drank chocolate milk."

"I like this egg pie mom, it's making my belly very full!"

"Mom since I ate my dinner can you put pink lipstick on me, I want to look like a princess."

Printable for Tomato Basil Quiche

If only she knew that no amount of pink lipstick or eyebrow makeup would ever make her more of the beautiful princess she already is!

Getting Outside & Chocolate Fudge-sicles! (W/ a Secret Veggie Inside!)

April 25, 2013 Arielle

Sometimes we get stuck in a mommy-rut...

Dishes, laundry, potty-training, needed to shower but needing to workout, cooking dinner, etc etc...It's easy to say, "Who has time to leave the house and play?"

I was totally inspired when I was reading THIS post from Missy's blog Pink Pistachio, about getting out with our children at least once a day and playing! Too many times it's easy to stay home and turn on a movie while you finally tackle that laundry. It's easy to serve a quick lunch on your dinning room table, instead of a picnic outside, so you can get those clean dishes put away.

And sometimes...You just haven't showered and the outside world should definitely never ever see you with greasy dirty hair.

It's easy to say, "Oh, but we were outside today! We went on a walk" A walk in the stroller, while one kid slept and the other dabbled on your phone...

Exercise and play time is JUST as important for adults as it is for kids.

Whether it's a picnic outside, a train ride at the mall, throwing pennies into a fountain, or simply drawing chalk on the sidewalk...Step away from Mickey Mouse Clubhouse, or if you are like us it's all about the movie Tangled, and say hello to the outside world and Play!

Who knows...You toddler might be so excited and full of energy, they may go crazy and full out dance in the middle of H&M for everyone to see!

Then when you come home you can laugh, be silly, and stuff your face with chocolate 'fidgesicle' popsicles!

Chocolate Fudge-sicles

Prep time:

5 mins

Total time:

5 mins

Serves:

3-4 large popsicles

Similar to the original fudge-sicles where eating one is just not enough. Only difference, these aren't pumped with sugar...and they contain beets! Great way to enjoy a sweet treat, and eat some veggies all at the same time!

Ingredients

1/3 c. non dairy milk, or other milk of choice
1/3 c. greek yogurt
1/4 c. honey
1/4 c. steamed beets
1/4 c. cocoa powder
1 banana

Instructions

Place all ingredients in a blender, poor into popsicle molds, then freeze in freezer until done. (may be a few hours or overnight!)

3.2.1230

We recently added a new member to out kitchen family, the Zoku Pop Maker! Reason number 457 why we love it:

It makes popsicles under TEN minutes! It's perfect for those impromptu, "I want a popsicle' moments!

Another bonus to getting outside and playing:

A long nap afterward...

Of coarse followed by a 10 o'clock bedtime.

Now...Go outside and get some fresh air!

Sunday Activities & Cupcakes-Egg Free, Dairy Free, Sugar Free Vanilla Cupcakes

April 22, 2013 Arielle

I declare that every Sunday should be spent like this from now on...

A day full of long naps, sweet cuddly baby, princess dress ups, mommy please do my makeup, walking around the LDS temple, and filling our bellies with cupcakes.

Vanilla cake Printable, Chocolate Frosting Printable

Homemade Whole Wheat Cake Flour Printable

Homemade Powdered Sugar-natural Printable

Have a great week everyone!!

Brussel Sprout Burgers w/ Strawberry Jalepeno Salsa & Balsamic Reduction-Making Healthy Eating More Enjoyable

April 17, 2013 Arielle

Sometimes us healthy eaters can feel a little left out...

While all our friends, or husband, sit with their big plate of carbo-licious creamy cheese pasta or a huge juicy burger, fries, and a milkshake...We can't help but want to 'accidently' spill their drinks on them so they have to run to the bathroom giving us the opportunity to scarf down their food like we've been traveling through the desert for days and we just want to dip one of their fries into that chocolate milkshake for goodness freakin' sakes!....

(Ahem...This usually only happens once a month during a certain time...)

Like I said, eating healthy sometimes makes people feel like they are missing out on delicious food and that is why I believe it's extremely hard to really stick with eating what's good for us. It seems as if eating healthy is hard to branch out of the traditional, "I'll have a salad, hold the crutons, cheese, and anything else on the salad that taste delicious. Please."

Or how about a plate with vegetables, rice, and grilled chicken? BOOORRIINNGG!

If I had to eat that everyday, I would probably give up all hope and hit the nearest In N' Out driveway!

Let's not be afraid to add flavor, try new things, and flirt with fun fresh ingredients! There is nothing wrong with chicken, rice, and vegetables. BUT...they would taste even better if that chicken had a mango salsa with herbs, the vegetables were roasted with coconut oil and spices, and the rice was a coconut curry flavor?? Am I right people??

Trust me, I know how tempting fries and a shake are coming out of the drive through window...

So stop what you are doing and go get them...

Hahaha...I kid I kid...

What I mean is, get in your kitchen, get creative, add flavor, and learn to love eating healthy. No more boring. Ever.

Brussel Sprout Burger w/ Strawberry Jalepeno Salsa and Balsamic Reduction

Prep time:

30 mins

Cook time:

15 mins

Total time:

45 mins

Serves:

5-10 burgers

Ingredients

(For the Burger)
2 c. steamed brussel sprouts
1 can navy beans drained and rinsed
1/2 c. oats
1 egg beaten
1/2 tsp. paprika
1/4 tsp. nutmeg
1 TB. dried parsley
1 tsp. dried dill
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt & pepper
(For the Salsa)
2 heaping cups strawberries, leaves removed
2 jalepenos, stems & seeds removed
1 large bunch cilantro
zest and juice of two lemons
2 TB. coconut or maple sugar
salt & pepper
(For the Balsamic Reduction)
Balsamic Vinegar-about 1-2 cups (Note: If you have a really good balsamic vinegar that's thick, then just use about 1-2 TB per burger)

Instructions

(For the Burger)
Place all burger ingredients into a food processor and pulse until fully combined. It doesn't have to be completely pureed. (This can also be done by mashing the beans with a fork, finely slicing and chopping the brussel sprouts, then mixing it with the other ingredients.)
Form into patties and cook on a skillet on medium-low heat coated with coconut oil for 5 minutes on each side.
(For the Salsa)
Place all ingredients into a food processor and pulse until salsa consistency.
(For the Balsamic Reduction)
Add Balsamic vinegar to a pan over the stove heated at medium heat. Bring to a boil and cook for about 3-5 minutes. The balsamic will begin to thicken and reduce. Don't overcook.
(To Assemble)
Add burger to buns, top with spinach, goat cheese, a lot of salsa, and drizzle with balsamic. Eat and Enjoy!

3.2.1230

The salsa is Ahhhhmazing! I've been dipping salty chips in it all day :)!

As for the balsamic reduction, I will be adding this to a lot of meals that I make! It's one of my favorite flavors! :)

Oh, and don't think that I am hating on dipping fries in milkshakes. By all means do try this, and enjoy life! :)

Now get your creative buns in the kitchen and add some flavor to that dinner!

***************************************************************************************************************

I would like to add that my heart goes out to the families, victims, and the community due to the tragedy in Boston yesterday. I will be keeping my eyes and ears open to things that I can do to ease the burdens of those going through this hard and trying time.

Strawberry Broccoli Salad & How to Get Your 2 Year Old to Eat It

April 11, 2013 Arielle

If you are here because you want to know how to get your two year old to eat broccoli, well then your in the right place.

It's quite simple really, and I don't know why I didn't think of it years ago!

Dip it in chocolate, and tell them it's candy. It's the only way...

Honestly I'm just kidding, but at times I've been so desperate I've almost gotten a bottle of chocolate syrup and said, "Here kid, pour a little of this on top of your dinner and take a freakin' bite for crying out loud!"

I wish I could stand before you today and say that my toddler has LOVED everything I've given her, but truthfully she hates food. Like literally, I don't know where she comes from :). Even some of her favorite foods she will put up the biggest fight to eat well...just because she can. She's learned she can say no, yes, and make her own decisions now and it's a lot more fun than listening to mom.

So parents, don't be worried. I truthfully feel it's not usually the parents fault if they are doing all they can, and introducing healthy food on a regular basis. Some kids just hate eating...

(My 8 month old however can't stop eating, in fact I've never seen a child eat that much. Goes to show that each kid is different!)

So when it comes to introducing things such as vegetables, which are definitely not on the list of 'Toddler Approved Foods', here are my suggestions:

It might sound crazy, but for daughter this was everything! She loves to sing, and does it all day long, so naturally we came up with a song about broccoli! I think it helps introduce the food in a more exciting way, which definitely can help! Here is the song we came up with:

Even I am not a fan of a handful of raw veggies, so in order for them to become somewhat appealing to the eyes of the toddler you've got to fancy it up! Whether it's roast it or cook it, kabob it and serve it with their favorite dip, you have got to make it fun. My daughter loves when I serve her food on a kabob! It makes it so much for fun to eat!

I wanted to do something a little more fun with my daughter and make a salad of items she loved and picked out her self, that way when it came time to eat it we could talk about how SHE made it and how yummy it was! For this broccoli salad, I knew I wanted to pair it with strawberries because she absolutely loves them! Then I made her decide between which nut she wanted, slivered almonds or cashews. (She tried a bite of each one and told me which one she liked more.) Then I had her take a bite of some roasted coconut to see if she liked it, and she did and wanted to add it. Everything was appealing to her taste, that way she would enjoy it!

There might be a chance that you could make this salad with your picky eater and they might say, H to the No am I trying that mom! Don't get discouraged, but keep trying. The more you put that broccoli on their plate, the more used to it they get, and may actually give it a try! :)

Strawberry Broccoli Salad

Prep time:

10 mins

Cook time:

5 mins

Total time:

15 mins

Serves:

3 cups

This doesn't have to be JUST for toddlers, I can see it being served at many dinner parties, bridal showers, or a nice mommy lunch! :)

Ingredients

(For the Salad)
1 1/2 c. chopped strawberries
1 1/2 c. broccoli, cut with most of the stems removed
1/4 c. salted cashews, chopped
2 TB (or more) toasted coconut
(For the Dressing)
2 TB. greek yogurt, plain
1 TB. balsamic vinegar
2 TB. honey
sprinkle of cinnamon

Instructions

Add salad ingredients to a medium sized bowl and set aside.
In a separate small bowl whisk together salad dressing, then pour over top of salad.
Can serve immediately, or will do great in the fridge for when ready to serve.
(If serving later, add in coconut just before serving)

3.2.1230

If all else fails drizzle a bottle of chocolate sauce on top of their plate, then pour remaining chocolate sauce into your open mouth...

It's the only way.

Berries N' Cream Crepes

April 8, 2013 Arielle

Basic Crepes/Berries N' Cream Crepes

Prep time:

1 hour

Cook time:

10 mins

Total time:

1 hour 10 mins

Serves:

6-8 crepes

Ingredients

(For the Crepes)
1 c. spelt flour
2 eggs
1/4 tsp. cinnamon
dash of nutmeg
1 c. coconut milk
1 TB. vanilla
1 tsp. honey
3 TB. melted coconut oil
1/4 c. water-optional
(For the toppings)
1 can full fat coconut milk
1-2 tsp. maple syrup
assortment of berries
Dark Chocolate for shavings

Instructions

(For the Crepes)
Combine all ingredients in a blender and blend for about 10 seconds, or until creamy. (If the batter seems to thick, add the water)
Pour into bowl, cover, and set in fridge for about an hour.
Heat a pan and add a little bit of melted coconut oil to coat pan. Add about 1/3 c. of batter and tilt pan around to thin and form the crepe.
Cook for 30 seconds on med/low heat and then flip crepe and cook for 10 seconds. Lay flat on a plate or tray, and cook the rest of the crepes.
(For the toppings)
Wash, cut, and prepare berries and set aside.
Open can of coconut milk and remove thick cream from can. Discard or save water for later use. Add maple syrup to cream and whisk together. Drizzle over crepes, top with berries, chocolate shavings, and additional maple syrup if desired.

3.2.1230

Sundays are one of my favorite days, especially twice a year when we are able to watch LDS General Conference! It's a day to stay in our pajamas, make a fancy breakfast, and be together as a family! Hope everyone had a wonderful weekend! We are still in crepe heaven over here, and I have a feeling the littles will be requesting them for breakfast a few times this week! Be back soon and have a great week!

Diva Adventures: True Food Kitchen

April 4, 2013 Arielle

I always love reading about healthy places others go to eat, especially since restaurants like these are hard to come by!

So I knew this week when I was visiting my family in California, I had to share with everyone a natural foods restaurant we ate at! Just in case you are ever in the neighborhood... :)

True Food Cafe, where do I begin! My mom and dad ate here a few months ago and right away my mom told me she wanted to take me there! It's located in the heart of Orange County at Fashion Island Mall, if you've ever been there it's well...it's a little heaven on earth!

The restaurant's atmosphere was fantastic and so fun and inviting. Everything was so bright, fresh, and natural!

One of my things when judging on whether a restaurant is good or bad is how full it is during 'meal times', and trust me...There were a lot of people waiting to get in!

The first thing we did when we sat down was look at their Natural Refreshments they had to offer, and this is where the excitement really started to kick in! I LOVE restaurants that offer fresh juices and drinks, but as many of you know this isn't something you find often..If ever!

Our drinks were:

Hangover Rx: Coconut Water, Pineapple & Fresh Squeezed Orange Juice (Pictured Left)

Ruby Moon: Ruby Grapefruit, Yuzu, Agave, & Soda (Pictured Right)

Kale Aid: Kale, Apple, Cucumber, Celery, Lemon, & Ginger

Usually for Boo I always order water, but I really really wanted to try their Honey Lemonade :)! Unfortunately the little gal was being quite possessive over it, so I had to sneak little drinks here and there when she wasn't looking!

The menu was beyond...how do I put this...beautiful! :) Everything was full of nutrients, veggies, handmade, fresh, and totally Diva-Approved! I have to add that my husband would totally try most items on the menu, which is saying a lot. They had a selection of meaty sandwiches, pizzas and burgers, which any husband would love!

Our second order was the appetizer, and shocker...we chose the hummus :)! It was one of the BEST hummus plates I've ever had, and that says a lot coming from a hummus whore like myself. It was topped with a greek salad of olives, feta cheese, cucumber, and seasonings. If you want the recipe, check out the Cookbook, which features tons of other recipes from the restaurant!

For the main coarse, I wanted to try everything on the menu. (At this point having a table with 20 friends would have been ideal, that way I could try everyones food!) My mom and I both ordered salads, but now I wish I would have ordered something different so I could have tried it!

Mediterranean Chopped: Cucumber, Olive, Cherry Tomato, Quinoa, Feta, Marcona Almond & Lemon Oregano Vinaigrette (Topped with Salmon)

I have to take a second to talk about the Kids menu...

Hands down, one of my favorite parts of this meal! It was SO relieving to read a kids menu that didn't include Kraft Macaroni and Cheese, or frozen chicken nuggets! Every item on the menu was fresh, kid friendly, and something that I would be extremely happy to feed my child!

Almond Butter, Apple & Banana Sandwich with Grain Nut Bread and Carrot Sticks (Wish the BEST homemade Dill Ranch!) (Pictured Left)

Spaghetti Squash Casserole: Fresh Mozzarella, Organic Tomato & Zucchini (Pictured Right) My sister in law ordered this and it was one of my favorite dishes! It was so comforting and full of veggies,which is a plus!

Harvest Chopped Salad: Squash, Apple, Pomegranate, Walnuts, Goat Cheese & Balsamic Vinaigrette (Topped with Chicken)

So would I ever go to True Food Kitchen again if I had the chance?

That's like asking if I would like a piece of chocolate cake...Yes!Yes!Yes!

And it's right next to a large selection of shopping, which well, makes it the perfect stop for anybody! :)

3 Ingredient Homemade Samoas

March 28, 2013 Arielle

I was never a girl scout.

Honestly I don't really know the reason why, but I'm assuming it's because I related girl scouts to camping, which is like the worst recreational activity ever...

I know. I offended many of you. I don't even know if the girl scouts go camping, I could be totally wrong. But I figured the two went together, and the only place I lay my head down to sleep at night is either in a home or a hotel. A place without crickets, bats, and daddy long legs. AHH, my skin is crawling just thinking about it!

I know. I hate myself too.

Ok all diva-ness aside, I have this picture of me on a family camping trip wearing huge hiker books, short shorts, an oversized sweater, my hair divided into FOUR braids, rainbow colored braces, and dots all over my face. I had a huge smile on my face and a large s'mores in my hand.

Despite being completely happy in that picture, it scares the crap out of me. Those braids...Never again. Ever.

Where was I? Anyways, despite never being a girl scout I do love them. They are so sweet and innocent standing outside the store asking me to support their troops and buy their delicious cookies. A simple no is not easy, especially when your two year old notices what they are selling and screams, "I WANT COOKIES!!"

Then you feel bad as you pull your screaming daughter away from the box's of delicious-ness, meanwhile capturing a glimpse of the little girl scouts staring you down with pouty eyes like you just ruined their hopes and dreams and wishes.

So what do we learn from all this?

Don't go camping and always walk into the opposite side of the store from where the girl scouts are standing. Trust me on this one friends...Just trust me.

Homemade Somoas

Ingredients:

17 large dates

1/2 c. coconut flakes (unsweetened)

1/4 -1/3 c. chocolate(in bar or chocolate chip form-I used a 90% cocoa bar)

Directions:

1. In a food processor, process the dates until fully processed and a paste forms. Roll paste into 1 inch balls. Wet(wash) hands a little to make it easier to handle.(The dough will be a sticky!)

2. Place dough onto parchment paper and place in the freezer.

3. Turn your broiler on to the LOW setting. Spread coconut onto baking sheet and place under broiler for about 2-3 minutes to toast. Careful, it burns quickly!! See below...haha

6 minutes in Broiler

4. While coconut is toasting (or after it's done), melt your chocolate. Take out your dough balls from the freezer.

5. Wet the back of a spoon, then shake it off to remove access water. Flatten the dough balls till the make a flatter cookie. (Not completely flat.) Continue to wet spoon after each one. (If you don't wet the spoon, the dough will stick to the spoon.)

6. Next take the wet edge of the cookie and press it into the toasted coconut. Then flip the cookie over and drizzle a little melted chocolate on it. Place cookie coconut side down and let set until chocolate hardens. (You can make this happen faster by putting it in the fridge/freezer for a couple minutes.)

7. Turn the cookie over and drizzle remaining chocolate over the top. Let chocolate harden before eating.

Actually, shove the whole dang thing in your mouth...

Take that girl scouts! ;-)

Green Goddess Honey Cilantro Stir Fry (With Quinoa)

March 26, 2013 Arielle

I love a fancy dinner more than I love shopping for pants.

Whew! So glad I got that off my chest.

Honestly I've NEVER liked shopping for pants, so I would pretty much do ANYTHING to avoid seeing my bottom half in skinny jean after skinny jean.

And while we are on the subject of being truthful, our weekly dinners are rarely ever fancy. A lot of them require little effort and can be prepared by someone half asleep. (That last part IS a true statement...)

The picture above was taken last week. See, dinner time=total bore!

The only thing I try and strive more is high nutrition and little effort. Which is why my favorite dishes are the ones that involve throwing everything into one pot/bowl/ etc. And by everything I mean a ton of veggies, a good source of protein, and lots of flavor.

Easy right?

So easy you could do it in your sleep!

Green Goddess Honey Cilantro Stir Fry (With Quinoa)

Ingredients:

Serves 4-8 (small-large servings)

2 c. dry quinoa

4 c. vegetable broth

1 large TB. coconut oil

1 large shallot

4 cloves garlic chopped

1 green pepper diced

1 zucchini diced

1 broccoli floret chopped

1 tsp. coconut oil

3 eggs

3 TB. soy sauce

4 TB. honey

1 bunch cilantro chopped

Optional toppings: green onions, avocado, pineapple, and almond slivers!

Directions:

1. Add quinoa and vegetable broth to a rice cooker and cook until done, about 15 minutes. (You can also do this on a pot over the stove.)

2. While the quinoa is cooking prepare your veggies. In a large skillet over the stove, add your coconut oil. Add your shallot and garlic and cook for about 2 minutes. Throw in your veggies and cook for about 5-7 minutes.

3. Turn heat to low. Make a hole in the center and add coconut oil. Crack your eggs in the center and whisk them until scrambled. Once quinoa is done, fold it into the stir fry. Add soy sauce and honey and toss to coat. Remove from heat and fold in cilantro. Serve and top with desired toppings. (If needed add salt and pepper, probably not necessary though!)

Want to know something terrible wrong with this whole dinner. I made enough for leftovers for lunch during the week and well...

After dinner I got sidetracked and the littles got my attention and I forgot to store it in the fridge and kept it out over night.

Somethings you just can't remember when you are half asleep.

FIRST Footage Friday Video & Chewy Chocolate Easter Egg Truffles

March 22, 2013 Arielle

I'm finally back after a week in the sickness world!

After waking up from the dreadful plague I realized, "Oh my gosh, It's almost Easter! I SWEAR it was just Valentines day!!"

I've had so much on my mind with this blog, but life does what it does and begins to take over. Then before I know it I'm all ready to present my fav Easter spring dish and by golly it's jolly ol' Christmas. Ba humbug.

But a week without tasting the flavor of food and wiping the noses of little ones got me to think about things more than usual. I've been tossing around an idea for a certain forever and I've finally got the courage to go ahead and do it! It's scary to start new things in the blogging world, because you never know what's going to come out of it. Putting yourself out there is hard to do, and trust me it's not always fun and easy! But the emails, comments, etc. that I get from YOU guys reminds me that I've got nothing but loving and trusting friends out there supporting me along the way!

So with out further ado...

Wait...First I have a little Easter treat... :)

Chewy Chocolate Easter Egg Truffles

(Make about 8 small truffles)

Ingredients:

1 c. raisins (if you don't raisins you could sub dates or prunes)

1/3 c. chopped chocolate, or chocolate chips

optional toppings: sprinkles, nuts, coconut, chia seeds, etc.

Directions:

1. Puree raisins in a food processor until a thick paste forms. (It will be VERY sticky and thick.) Using a rubber spatula, scrape paste out of processor and put in a bowl. Cover and set in the freezer for about 10 minutes.

2. While raisin puree is in the freezer, melt chocolate in microwave.

3. Take raisin puree out of the freezer and roll 1/2 in balls. (if it get's too stick then place back in the freezer for a minute or two.)

4. Roll and coat truffles in the melted chocolate and place on a non stick paper such as wax/parchment. Garnish with optional toppings.

5. Place in the fridge and let chocolate set for a few minutes.

6. Eat them. All of them. Do not share.

Side note...A little touch of sprinkles makes everything taste better!

Ok, where was I? That's right, the whole "let me introduce you to that thing I was talking about..."

I've been wanting to start this since before I was pregnant with Sweet Pea. No lie, I even have a video to prove it! But I kept thinking it was silly, bla bla, and never fully went through with it. But the other day it hit me that I just didn't want to be that girl behind the computer that shot out a post here and there about a healthy recipe. In my opinion, there is more to me than a witty post and a yummy recipe. I've got a beautiful family, a SUPER weird personality, and sometimes watching someone else in person is a lot more fun than reading it on the computer!

So starting on FRIDAY, I will posts videos. Not sure exactly what the video will be about, but it will most likely run along the lines of everyday life, healthy tips, exercise, recipes, cooking, silly stuff, etc.!

I really want you guys to get to know my family, out life! I want to develop a stronger relationship, not just a read and see pictures relationship! I hope you guys are as excited as I am!

So here is this weeks FIRST EVER Footage Friday!!

If you have any video suggestions or what you would LOVE to see, just leave it in the comment section below! Have a great weekend everybody!

Lightened Up Butternut Squash Enchilades-Meat/Veg/Vegan Options

March 11, 2013 Arielle

My husband told me vegetables don't belong in enchiladas...

He's a silly one, that husband. I guess he prefers his enchiladas/burritos filled with freetos, dorritos, oozing cheese, and 20 minutes later a side of I probably shouldn't have ate that like ever.

Oh I love him. But definitely not after he eats those burritos.

Speaking of love, the other day it was pouring rain outside and my kids took the longest naps they have ever taken, at the same time. 35 minutes friends...haha I kid, but seriously. Most days that's as long as their naps last.

This nap was a two plus hour one and during that time I accomplished more than I usually do in a week (although I still didn't shower.) It was marvelous, I felt like superwoman.

During that time I prepped and made dinner for that night so It would be ready to go come that afternoon. I believe they call that 'being prepared.' What a wonderful idea...I really should be prepared more often.

Lightened Up Butternut Squash Enchiladas-Meat/Veg/Vegan options

Ingredients:

1 small butternut squash-peeled and diced

coconut oil/olive oil

salt/pepper

2 c. cooked and shredded chicken, or 2 cups chickpeas just slightly mashed, or an assortment of roasted veggies

2 TB. coconut oil/or butter

3 TB. whole wheat flour

16 oz. chicken broth, or veggie broth

1-2 TB. chopped fresh basil, or other herbs

8 whole wheat tortillas

shredded cheese of choice/goat cheese-optional

Directions:

1. Pre-heat oven to 400 degrees. Add diced butternut squash onto a baking sheet covered with parchment paper. Toss with a little 1-2 TB. melted oil and sprinkle of salt and pepper. Roast in the oven for about 30 minutes, or until squash is tender.

2. Once done, turn oven temp down to 350 and keep cooked squash on baking sheet and divide amount in half. Using a fork, mash half of the squash the best you can. It doesn't have to be perfect or totally pureed, just a chunky mash. Leave the other half to set aside.

3. In a saucepan add the 2 TB. of coconut oil and let melt over medium heat. Whisk in flour until combined and continue whisking until the paste begins to bubble. Whisk in broth until combined. Bring mixture to a bubble, whisking every so often. Turn down the heat to low and stir in the mashed butternut squash. Toss in fresh herbs and season with salt and pepper.

3. In a bowl filled with cooked chicken, or beans, or veggies, add in the rest of the cubed butternut squash. Then pour over half of the sauce that was just prepared, and mix together. (Save the other half for on top of the butternut squash.)

4. Fill and roll your tortillas and place them in a baking dish. Top the enchiladas with the rest of the sauce and if desired sprinkle a little amount of cheese on top. Bake for about 20 or so minutes.

These can be completely cheese less and you wouldn't even notice. Well...my husband would, which is why ours have cheese. :)

You know what pairs best with these enchiladas?

Two energetic and happy kids whose bedtime went from 7:30 to 10:30 that night because they weren't tired..due to the naps.

Come to think of it, who needs a two hour window to accomplish things anyway?

Baby Food 101 Part 2: Where to begin and pureeing in bulk

March 6, 2013 Arielle

Click Here to read Part 1 _____________________________

It's that time again...

Only this time instead of preparing a meal for one baby, I've added a toddler into the mix...oye.

Before I had kids, I figured I would be that good little wife that made everything homemade and make everyone happy. After Boo was born I realized it was harder to home-make everything, and my goals before hand were definitely harder to reach. Then came Sweet Pea and if I've even been able sit down and eat that day I consider myself accomplished and amazing...

I'm going to throw this out there and say the thought of making homemade baby food sounds daunting, too much work, and even to some ridiculous. I agree that I've thought the same at one point, and if you told me in high school that in the future I would be writing a blog post all about homemade baby food I'd throw my half eaten chili dog at you and laugh in your face.

Today I'm going to share with you how I've made it work for me and my family, and the important and helpful things along with making your own baby food! I wrote a few posts about homemade Baby Food when Boo was a baby (sad...she's no longer one...), so if you want check it out you can HERE!

Everything you need to know about Homemade Baby Food! From The Diva Dish

Decide what and how much baby food you want to make-

Do you want to do a bunch at once or a little at a time?

This was the method I chose because I'm a"let's get it over with so I don't have to think about this for a while" kind of person. :)

The idea here is to purchase a larger quantity of each food item that you want to puree, set aside a few hours at home, cook, puree, and have baby food ready for 1-2 months.

With this method, the idea is to take it slow so you don't overwhelm yourself. It also works great if you are a working mother, or don't have time to set aside 2 or so hours to puree a bunch of food.

Each week, along with your normal grocery lists, buy 2-3 items in a larger quantity (like 3-4 large sweet potatoes.) During dinner, nap, cleaning the house time, etc., cook that food item, puree it, and store it. You can do one every other day, or twice a week, etc. This will allow your baby food stock to fill up slowly and at your pace!

(Pic on Left: Boo @6 months, Pic of Right: Sweet Pea @ 6 months)

Before going crazy and buying out the produce section, make sure certain foods sit well with your little one. When you are first starting out feeding your baby, you have to introduce foods slowly to make sure there are no allergies, sensitivities, or reactions to certain food types. I would hate it if you pureed tons of sweet potatoes and your baby can't eat them!

With this, I always buy canned organic baby food! It's the most wholesome and pure, to me.

Make a list, check it twice, and set aside the time/s that you need to puree the food. I usually do my grocery shopping on Monday, and then that Tuesday I set aside time to puree the food. If I did it all at once on Monday, well..I would have gone cray cray. (crazy...)

Make sure you have the appropriate cooking and storage items! For this you will need:

-Small storage containers with air tight lids (I used the ones above, they were the cheapest I could find @ 3 dollars for 8 containers!)

-a good blender, food processor, or a Magic/Baby Bullet

-Pot with a steamer on top

-labeling stickers

On the day of the food prep, wash and dry all your veggies/fruits. If you are doing it all at once, here is where the prep and planning will be important. If you are baking an item, put that in the oven first so it can cook while you are steaming and pureeing the other items.

Here is how it laid out for me:

As I steamed one item, I prepped the others (such as cutting, peeling, dicing, etc.) Then when one item was done steaming I would dump them in my food processor, turn it on and let it puree. While it was pureeing I would throw the next batch of veggies or whatever into the steamer to be steamed. While it was cooking I would finish pureeing, package it, and label it and set it aside and let it cool, with the lid off.

If you aren't doing items that involve cooking, like fruit purees, just do them one after another.

Some items may require soaking such as prunes, raisins, dates, or dried beans. Soak everything the night before, or maybe just need a few hours to soak. Remember that in your planning. If the beans need cooking, start their cooking process at the beginning of your plan.

Here are the items that I pureed for my little one. It's not everything that I would like to have on hand, andI know that one day I might try apple sauce and maybe next week I'll make some bean purees!

Ingredients:

Dried, pitted, prunes-Make sure there are no other ingredients or additives, and if it's in your budget go organic

water

Directions:

1. add prunes to a large bowl and fill with water until all the prunes are covered. Soak for at least a couple hours or if you want overnight. Once done, dump the water out and add prunes to processor and blend until creamy and no chunks appear.

2. Place in individual air tight containers and store in the freezer. When needed thaw in the fridge the night before.

I did a post already on how to puree butternut squash HERE! :)

Ingredients:

Carrots

Directions:

1. Wash, Peel, and cut carrots and add to a steam basket. Steam until tender.

2. Once done, blend until creamy, and if needed at a little water.

Ingredients:

Sweet Potatoes

Directions:

1. Wash, peel, cut sweet potatoes. Place in steam basket and steam until tender.

2. Once done puree until creamy, add water if needed.

Ingredients:

Squash

Directions:

1. Wash, peel, cut squash and place in steam basket. Steam until tender, then puree until smooth. It will be a little watery.

Ingredients:

Fresh or frozen peas

Directions:

1. If using fresh peas, scrape out the peas from their pods and place in a steamer basket. Cook until tender.

2. If using frozen peas, boil until peas are tender. Then puree until creamy.

Ingredients:

Beets

Directions:

1. Wash, peel, and cut beets. (Make sure to remove stems and leaves.) Place in steamer basket and steam until tender.

2. Puree until smooth, this may take a few times to get it the right consistency.

Ingredients:

Fresh spinach

Directions:

1. If spinach needs to be washed then do so. Place spinach in a pot or stovetop pan over medium heat with a tiny bit of water. Toss spinach until it becomes wilted, this will only take a few minutes.

2. Place in blender and puree.

Whether you decide to use individual containers, I always set aside some of my purees in ice cube trays for a fast pop out and go option. With ice cube purees, you can throw them into warm soups, grains, smoothies, etc. Something fast and easy.

As for the individual containers, freeze what you aren't using and place the ones you are using in the fridge. When you are running low, take some containers from the freezer and plop them in the fridge and let them thaw.

I brought home the following items:

2 large sweet potatoes

2 large packages prunes

1 large bag peas

1 large box spinach

1 large bag carrots

1 large butternut squash

2 large squash

3 large beets

TOTAL COST: under $20.00

20 dollars would buy about 20-25 cans worth of baby food.

If you child eats 1-2 cans a day then you could end up spending $20-$50 on canned baby food per month. (Sweet Pea tends to be a little piggy and has eaten 4 can's a day. So for us, it sometimes is more!)

I made about 2 months of baby food for $20.

SO..I saved money! (Trust me friends this doesn't happen often...)

I cut my cost in half...at least!

I'm telling you friends...Initially making the food is a lot of work and takes time. Oh...and your house will be a complete mess.

But after it's done, the worry is over and you saved some money! And when the food runs out, your baby won't be eating strictly pureed foods so you won't have to do it ALL over again. :)

Hope this was helpful, and if you have any questions, please let me know!! :)

Happy pureeing!

Boo's Kitchen Makeover

March 3, 2013 Arielle

It's been a battle of the computer this past week, I'm so sorry friends... When you've got a husband who is constantly studying, taking tests, and doing research it's a fight for who gets the computer. You would think I would do something valuable with my time like watch Bachelor...

But instead of planting myself down on my back side to watch Sean take off his shirt 457 times and make out with 3 woman who are madly in love and having the best time ever of their entire life...I painted Boo's kitchen.

(Note: This is a before of the kitchen to the left in this picture . It's not a before picture of the half naked toddler who oddly resembles Jeff Daniels from Dumb n Dumber.)

Since living in a rental and not being able to basically decorate my house the way I would love to, I've taken it upon myself to enhance the things around me. Like Boo's kitchen. I knew I always wanted to paint it, and figured it would most likely be pink! So this week we went after it.

I'm far far away from being a creative person and I most definitely can't paint in the lines (so I've learned), but this project was pretty easy.

I painted over the whole thing with craft paint, but spray painting definitely would have been easy too. I didn't want to spend any money on this project so I used what I had at home which was craft paint!

For the doors, I replaced them and made a curtain using old fabric I had and a tension rod from Walmart that costs me 2 bucks!

But it wasn't just me who took part in the refurbishing of the kitch, Boo had a huge part as well!

I'm back to normal posting this week friends, the hubs and I made a deal. Computer time for me...and he doesn't have to watch Bachelor.

Roasted Red Pepper Pasta-Quick Meal Time

February 27, 2013 Arielle

It's 10:30 p.m., and I am finally sitting down to relax. I've got a chocolate chip muffin with a dollop of peanut butter on it, i'm tired, still hungry, and for some reason i'm sucked into the HGTV channel staring at people with large muscles smash their walls with large hammers...

The days seem longer now that the littles are getting older, and I swear having one kid versus two kids feels like you jumped the gun and had 5 more. Yet these two little smiley gals bring me more joy than I thought possible, a long with the dirtiest yoga pants known to man.

I love it.

I talk a lot about dinner time, and I figure I'm like most busy mom's & dad's when I say dinner time can end up being, "Freak, it's already 5 in the afternoon?! What the heck am I going to make? I have bread, chocolate chips, and some oranges..."

No one wants to chop a bunch of veggies or prepare a meal with tons of steps because let's face it...Cutting one single carrot with two kids demanding attention feels like an ETERNITY! Or you do what I did when your attention is focused on the littles and not the task at hand, and decide 5 fingers is too many for one hand...4 sounds much better...

Any who I'm rambling, let's talk about a quick dinner that I made with only a few ingredients.

*I've always wanted to make my own roasted peppers, because I LOVE roasting veggies. To me it brings out the better flavors that food has. This dish is simple, quick, and requires only a few ingredients!

First step is roasting your pepper. You can do this under your broiler, over a grill with fire, or on the stove top right above the flame. For this recipe I used 1 1/2 red bell peppers. You could definitely use more, but I was just using what I had. Roast and charr that red pepper like no other.

While it's roasting, toast a few TB. of walnuts in a pan over low-medium heat for about 1-2 minutes. Meanwhile, cook some pasta. I used about 6-8 ounces of spinach pasta because it was all I had.

When your red pepper is roasted and charred, it should look somewhat like this:

Place it in a plastic baggy and seal it up! You need that pepper to get nice and schweaty! :)

While it's sweating it out, cut and dice one large shallot and 2-3 garlic cloves, (like the one pictured above with missing finger.)

When that is done, remove red pepper from bag and peel off skin and scape a few seeds away. Discard skins.

In a blender puree the red pepper until smooth, then throw in the walnuts and puree for about 20-30 seconds, or until no large chunks appear. (Walnuts are optional, but add great protein and flavor!)

In a saucepan over the stove heated to medium/low add your diced shallots in a pan along with 1-2 TB. of oil (I used coconut.) Once the shallots begin to cook and brown, add your pureed bell peppers/walnuts. Stir until combined, then add in about 1/4-1/3 c. of coconut milk. Stir until creamy.

Turn heat down to low and season the sauce. Add salt, lots of pepper, and a variety of fresh or dry herbs. I did some oregano and basil, and really anything would work! Then toss in your cooked pasta.

Top with parmesan cheese and serve warm!

I could emphasize over and over again how easy this is for those busy days, but let's face it. Nothing is easier than a bowl of cereal..Especially when you only have 4 fingers. :)

So keep in mind, a few extra easy minutes of time can give your family something filling and healthy! Save the cereal for the bum crack of dawn when the littles wake up and you can barely function! :)

The Best Scrambled Eggs

February 22, 2013 Arielle

I know it might be odd to do a post all about scrambled eggs...

But I just couldn't keep this to myself.

Ok, it's actually not a big secret, it's more like, ok big whoop so ya know how to make some delicious scrambled eggs. Seriously guys, here me out.

I've probably gotten 3 hours of interrupted sleep every night for the past two weeks. This sickness has been slowly creeping up on my kids, and just a few days ago BAM..it hits them.My poor babies. Come morning, I'm exhausted and delirious and I'm pretty sure a a few of my meals have only been a piece of bread and a banana.

So in an effort to give myself a little extra something and not make a complete mess in the kitchen, I made my favorite eggs.

The secret is in the sauce...

Listen. When you cook your eggs in coconut oil it literally makes them taste...not like eggs.

I don't know how to describe it, but plain scrambled eggs make me gag and think about morning sickness. BUT, eggs cooked in coconut oil make me feel like I'm eating breakfast at a fancy cafe...Instead of the reality which is me wearing a bath robe in my dirty sickness filled house with two sad babies...

It's really easy too, not much effort or talent required.

1. Add a little coconut oil to coat the pan. You can use a solid coconut oil, or if you are lucky and find the liquid version like the one shown above, use that one! I used about 1 tb or so for about 3 eggs...

The next part needs no explaining, but if you haven't slept since christmas and need some help remembering, here's the low down.

2. Set your heat on the stove to low-medium. Whisk the eggs together every so often, letting rest every 30 seconds or so.

3. Eventually the eggs will start to stick to the pan as you are whisking. Continue to whisk, until the eggs scramble and are cooked all the way through. If you don't want them too scrambled, use a rubber spatula to flip the eggs here and there!

Honestly, I don't even add salt, to me it taste great the way it is! Of coarse, if you douse with 1/2 c. of ketchup, I won't judge because I've done that many many many times...

This morning I made a tortilla with hummus,eggs, avocado, and pepper. I felt somewhat refreshed, but of coarse it didn't last long! Come 8:30 I was ready for bed...A.M. Not P.M.

Speaking of bed time, it is now 9:18 p.m. and someone decided to wake up and play...

"Screw bed time!"

-actual quote from Sweet Pea....

Maybe when she's 12, she will sleep?

Homemade Oat Sandwich Bread

February 19, 2013 Arielle

It's funny how ONE thing can alter so much more...

Like one little tooth means hours and hours lost of sleep. Yes that's lots of hours times 2!

Or one little tiny teeny piece of a toy cupcake that becomes lost forever...Holy heck was someone shot?! Why is that child screaming non stop?? So loud...

How about when you want to take a cute Valentines picture of your kiddos, and another stinkin' toy causes more drama than yo mama can handle.

Or an abundance of one simple thing after another making you second guess a decision to move to another state for 'better opportunitues' away from family and everything you were comfortable with...

All it takes is one thing.

But did I mention that all it takes is one thing to bring you back and reminds you of everything your blessed with and all with be ok.

Like when your sitting on your couch at 7:30 at night, tired and worn out from life, and someone rings your doorbell. Only to find that it's your parents who just drove 3 hours to surprise you and say "Hello!"

And that one gesture created relief, smiles, laughter, a full nights rest, and a fridge full of groceries..

Not to mention an overwhelming feeling and sense of Love, knowing that someone above is taking care of you!

And after one good thing, comes another good thing, and then another...

Soon you find yourself making homemade bread, making the house smell delicious and inviting, and forgetting about toys and enjoying a slice of fresh from the oven bread...

Homemade Oat Bread

*This bread is not whole grain or whole wheat, which is not something that I would necessarily go for. BUT, this was my first experience making homemade bread so I wanted to follow the recipe exactly as is. Usually afterwards I tweak the recipe because I know it works well. BUT ALSO, I would go out and say this bread is a whole foods bread. It's made from scratch, I used organic dairy, and everything I used was unprocessed and natural. Stay tuned for a whole wheat version!*

Recipe from King Arthur Flour

Ingredients:

3 c. unbleached bread flour-I used king arthur brand

1 c. old fashioned oats

2 Tb. butter, diced

1 1/2 tsp. salt

2 TB. honey

2 tsp. instant yeast or 1 packet active dry yeast

1 1/4 c. lukewarm milk

Directions:

1. Place all ingredients in a bowl and mix together until the mixture comes together. (I used a dough hook on my kitchen aid!) Afterwards, place dough on lightly floured surface and knead for 10 minutes. If using a kitchen aid, let it knead for 5 minutes.

2. Form dough into a ball and place in a lightly greased bowl. Cover with plastic wrap and let sit for 1 hour. The dough won't double in size, but it will increase a little.

3. Afterwards, take the dough out and form into a log. Place in a greased bread pan and cover with a lightly greased piece of plastic wrap. Let rise for about 60-90 minutes, or until the bread is close to 1 inch over the rim. At this point I let mine rise over night because I started this process at 8 at night :)

4. Preheat the oven to 350 degrees. Once heated, bake bread for 35-40 minutes. If the crust is becoming too golden, place a tented foil over the loaf the last 10 minutes.

5. Once done, remove from pan, and slice a piece immediately because you have little to no patience! Also, if you top it with goat cheese, herbs, tomatoes and balsamic...Yum.

Sometimes one thing can alter things for the worse. But it's much more worth it to focus on those simple one things that can make everything and anything all the better.

Like a smile.

Those smiles can change my whole day!

Chocolate Chia Seed Truffles

February 13, 2013 Arielle

A holiday dedicated to chocolate and pink makes me all giddy inside.

I'm was so close to buying myself a box full of See's candy, you know the ones covered in those chocolate jimmy sprinkles? But then I had to remind myself that I've finally noticed my hips are somewhat shrinking from having baby number two...And I really really want to fit into a cute pair of colored jeans by spring. Pink ones preferably...with glitter. I think my 2 year old has a pair.

Cute?

So I figured I would make a truffle that would still give me that sweet taste without making my butt looking like a large pink jaw breaker in those pink skinny jeans...

And a what a jaw breaker that would be to see something like that...

Chocolate Chia Seed Truffles

makes 12-15 small truffles

Ingredients:

20 pitted dates

1/4 c. + 1 TB. chia seeds

1/8 c. cocoa powder

(For rolling)

grated chocolate-I used 90%

sprinkles

Directions:

1. In a food processor, blend all ingredients together until fully blended and a round ball of dough forms. Make sure there are so chunks.

2. Roll a ball of dough about 1 inch thick. Roll it in grated chocolate or sprinkles. Keep in air tight container in the fridge, or cool place.

If you ask me, Boo's definitely up to date with what's in style...

Pink glitter pants with sprinkled lips...Sounds like the perfect Valentine's Day look to me! :)

Lover's Salad with Easy Balsamic Dressing

February 11, 2013 Arielle

I've always been that kind of girl...

The one who always orders a salad when going out to eat. It's like my husbands favorite quality about me...

Not.

I also always order water, change and switch 50% of the salad toppings, and usually end up sending it back because the order is All Wrong! And just when I can't be annoying enough, I slowly start sneaking bites off of other people's meals because my lettuce and water weren't satisfying enough.

Pain.In.The.Butt.

I can only think of like 1 or two places that have amazing salads, and it's all because of their toppings. I'm a 75% toppings and 25% lettuce kind of gal. Add a bomb dot com dressing and I basically could eat salad every single meal. No need to build a plate of everyones leftovers.

It just causes lots of weird looks, and less invitations to go out to eat.

Lover's Salad with Easy Balsamic Dressing

*I call this Lover's Salad because I've topped it with every RED topping imaginable. It really is super versatile, and you could change it up on a whim. It's not a fancy salad that takes a lot of work, more of something that you could make quickly and enjoy that night! Don't forget the bomb dot com salad dressing to go alongside!

Ingredients:

Green & Red Romain Leaves

Red Apples

Red Grapes

Dried Red Cranberries

Strawberries

Cherry Tomatoes

Parmesan Cheese Shavings

Candied walnuts/pecans

Chicken cooked with Cranberry BBQ Sauce (optional-not pictured)

Easy Balsamic Dressing

Ingredients:

2 TB. Greek Yogurt-optional

1/4 c. good quality balsamic vinegar

1/4 c. olive oil

1/8 c. honey

1 tsp. dijon mustard

Salt&Pepper

Directions:

1. Whisk all ingredients together until combined.

Oh, one more thing.

Don't forget your hot red lipstick to go with your Lover's Salad...

Chocolate Peanut Butter Puddin'/Mousse

February 7, 2013 Arielle

Nothing says Love more than a bowl full of puddin'...

Especially when you've got a your sweet lil' puddin' to make puddin' with you! :)

Puddin' Puddin' Puddin'.

Speaking of lil Puddin' we've decided to no longer have her take naps. It's like mommy suicide, but unfortunately we've had too many late night, "Mommy I'm awake..." moments.

So instead of a two hour window of trash tv and laundry folding, I'm excited to have one on one quality time with my growing girl.

Our favorite thing to do together is cook in the kitchen. We put on our matching aprons, she drags over her little tiny chair, stands on it and looks at me with her sweet and goofy smile.

It's pure bliss.

Most of our kitchen adventures involve chocolate, and by the end Boo has made her way into the pantry to find sprinkles to top it with. Whether it's hummus or a bowl of ice cream, you can bet it will have a colorful assortment of sugar specks. It always ends up delicious.

And if you can imagine the type of damage I do in the kitchen by myself, add a two year old to the mix and the whole downstairs has managed to be dusted with sprinkles, cocoa powder, and measuring spoons. It's a half a days work just to clean up the mess, but I'd make that mess over and over again.

I'm going to sound like a master card commercial here but...It's priceless.

Chocolate Peanut Butter Pudding/Mousse

Ingredients:

2 avocados

1/4 c. peanut butter

1/3 c. liquid sweetener:Honey, maple syrup, agave

1/4 + 1/8c. unsweetened cocoa powder

1 TB. vanilla

1 can full fat coconut milk-placed in fridge the night before

Directions:

1. Blend your avocado in a blender or food processor until creamy. Then add your PB, Sweetener, cocoa powder, and vanillla. Blend until all creamy. Place pudding in a large bowl and set aside.

Note: You may be tempted to eat pudding as is. A large spoon or your finger do the trick.

2. Remove your can of coconut milk from the fridge and open it. Using a spoon, scoop out the thick cream from the top of the can. Fold the thick cream into the pudding until smooth. There might be a few little bumps here and there. If you don't want the bumps, you could always whisk the coconut cream a little bit before you fold it into the pudding.

3. Eat at that moment or set in the fridge until ready to eat. Serve with berries, top with extra coconut cream, sprinkles, chocolate shavings, etc.