Okay so I know I said it was warming up the next few days. It hasn’t yet. This was my look after my long run Saturday in 1 degrees.
I only lasted 10 miles, not because my face was frozen solid and numb, but because my hands were so cold it hurt!! Hand warmers, mittens and doubling up doesn’t even help. It turns out hand warmers or body warmers don’t stay hot long in cold, cold weather. It was so cold it hurt. I could barely open my eyes. I laughed about it later and felt like this scene from my favorite movie:
It really did get a little nippy coming over the pass!! 😉 Now for the real reason I am posting.
So, it turns out a sugar fast is HARD!! It’s been two weeks almost, and this week is a little easier. That first week was tough. I found myself reaching for things and then realizing, oh crap that has added sugar. I have been making “nice” cream and “treats” without any added sugar, which has honestly hit the spot.
We all know that I believe chocolate is great!! Dark chocolate is my favorite and it’s been hard not biting off a piece. Puddings and mousse are something I love, and I believe vegan’s deserve a healthy, creamy mousse….so what the heck….
Chocolate Avocado Mousse
Avocado’s are the perfect healthy fat. I use them in my chocolate chip cookies, instead of butter. They taste great in my cookies, smoothies and they make for a great addition to the vegan diet, making dishes seem creamy, like brownies, soups, enchiladas, etc. This is an old favorite I wanted to share again, since I am updating pictures on the blog. This was one of the first recipes I ever shared on the blog.
It’s a simply 5 ingredient recipe (only 4 ingredients if not using agave). The banana adds the sweetness it needs, calling for no added sugar. Some like to add a little agave, but I honestly don’t think it needs it.
I think organic is important, so I use organic baking cocoa. It’s harvested in a more sustainable way and uses the best part of the cocoa bean. It’s richer and more smooth I think. There are certain items I will splurge on, and organic cocoa powder is one. No toxins are added in the production process. This dessert recipe is vegan friendly, of course, and I wouldn’t have it any other way.
I love making recipes with Barlean’s Chocolate Greens. You need to give them a try!! So many amazing health benefits. Click here for a quick overview. I just sub the Barleans chocolate greens for the cocoa powder at times, not using any other sweetener. Everything stays the same, but you’ve added a nice antioxidant greens blend. I gave the recipe for both options and I give it a two thumbs up.
- 2 avocados
- 1 banana
- ¾ c almond milk (or coconut milk)
- 3-4 Tbs baking cocoa (to your taste) or 1-2 scoops Barleans Chocolate Greens
- **Can add 2-3 tbs agave, but I don't think it needs it
- Add banana, avocado, milk, and baking cocoa to blender or food processor & blend until smooth.
- Transfer mixture to another container and chill for an hour. Enjoy whenever you're in a "I need chocolate" or sugar mood.
- Store in air tight container in the fridge for 3-4 days.
Now I am going to make another cup of tea to stay warm!! My new punch line is “You Stay Warm San Diego……” instead of “classy” just kidding. If you didn’t catch the movie, I feel sorry for you 😉
(P.S. it’s Anchorman)
Until Next Time Be Whole and Be Fit