Chocolate Avocado Mousse

Avocados are so versatile!  You can use them in so many different recipes including this chocolate mousse.  It's super creamy, rich, and easy to make with only a few ingredients.  Top with you favorite super foods and you have yourself the perfect snack.   Recipe from the NS Cook Book 

• 2 Very Ripe Avocados

• 1/2 Cup premium Cocoa Powder

• 1 Can Lite Coconut Milk

• 3 Tablespoons Pure Maple Syrup

• 1/2 teaspoon vanilla extract

Place all ingredients in Vitamix and blend well.  Place in refrigerator for about 2 hours before serving.  Top with desired superfoods and enjoy 

Double Chocolate Zucchini Muffins

These were simple, easy, and mighty tasty. Easily can be eaten in the morning for breakfast or added to yogurt for a snack.  This recipe was adapted from the Toasted Pinenut.  Give it a try and let me know what you think.

• 1 Large Zucchini, grated

• 1/3 cup Maple Syrup

• 1/3 cup Almond or Peanut Butter

• 2 Eggs ( Flax eggs if Vegan are a great replacement)

• 1/4 cup melted and cooled Coconut Oil

• 1/3 cup unsweetened Cocoa Powder

• 1/2 cup blanched Almond Flour

• 1 Teaspoon baking powder

• 1/2 teaspoon sea salt

• 1/2 cup dark chocolate chips (preferably without any added sugar)

Set oven to 350 degrees F.  Grease non-stick muffin tray or place muffin liners in tray. Grate zucchini and set aside in strainer to let excess water drain.  Combine all dry ingredients in a small bowl and set aside.  Add melted and cooled coconut oil, eggs (or flax egg), maple syrup, and almond butter to mixer.  Mix until well combined.  Add in dry ingredients slowly.  Fold in grated zucchini and dark chocolate chips.  Once all ingredients are combined add to your muffin trays and place in oven.  Bake for 30 minutes.  Let cool for 30 minutes before serving.  Enjoy !

Turmeric and Garlic Root Mash

I got this recipe from the Nutrition Stripped Cook Book and feel in love.  Using turmeric adds a great anti-inflammatory property to this mash while also creating a beautiful gold color.  This recipe uses celeriac also known as celery root which is a great source of fiber, magnesium, phosphorus, calcium and potassium.  This root vegetable also contains vitamins B1, B2, and E.  This root vegetable, pictured above, is super versatile and easy to work with in soups, salads, and this mashed potatoes. Take a try and let me know what you think.

• 2 Medium yellow potatoes or Japanese Sweet Potato

• 5 Turnips, peeled and chopped

• 1 celeriac, peeled and chopped

• 2 teaspoons ground turmeric

• 1 teaspoon sea salt

• Freshly ground pepper

• 3 tablespoons olive oil

• 1 head of garlic

• 1/2 cup coconut milk

Preheat oven to 400F and line two baking sheets with parchment paper and set aside.  In a large bowl combine potatoes, turnips, celeriac, turmeric, salt, and pepper.  Drizzle olive oil and toss until well combined.  Spread evenly on prepared baking sheet.  For roasting garlic head, slice the bottom 1/4 layer to expose individual cloves and place bulb on baking sheet.  Place both sheets into oven and bake for 40 minutes or until soft.  Allow garlic bulb to cool until you can handle and then squeeze the individual cloves out of the skin into a blender or mixer.  Add roasted veggies from oven to blender or mixer with garlic cloves and mix until combined and smooth.  Add coconut milk and Enjoy !