Chocolate “Pudding”

I found this post on Pinterest for a Chocolate Pudding made with only avocado, bananas and cocoa. What??? I realized pretty quickly that I already had everything I needed on hand to make this. So, why not try it out? I whipped it up in less than 5 minutes, added a drizzle of honey just to help it out a little, and then whipped it in the mixer just to fluff it up and really get all the chunks out.

I handed the chilled cups to my 3 kids (9, 5, & 2) after dinner a few hours later. Only one of my three took a bite and looked at me suspiciously. The others devoured it. And the one who asked me what was in it still ate it when I divulged my secret to him. I was really sold when the child of mine who is the least likely to try new things asked me the next night if there was any more “pudding” to eat.

All I’m saying is, what have you got to lose? 

Not. A. Thing.

It’s seriously good.

Sneaky Chocolate Pudding:

  • 2 bananas (I used some “just right” bright yellow/no spot fruit because I didn’t want the banana flavor to overpower the taste)
  • 1 avocado
  • 2 Tablespoons Hersheys special dark cocoa powder
  • 1 teaspoon honey (optional-try it both ways!)

Healthy Broccoli Salad

You know that summer staple at many St. Louis barbecues? The broccoli salad with sunflower seeds, grapes, red onion, bacon and mayo? It’s good yeah, but what if I told you I found one even better and better for you?

Last summer I actually winged my own version of that salad by making a vinaigrette for the dressing. I’m trying to cut calories and that mayo based stuff just isn’t flying.  Enter in this salad from Six Sisters Stuff. Oh my lanta! It’s so good! It’s got this tremendous bite to it thanks to the key ingredient; raw unfiltered apple cider vinegar.

Bragg                               Apple Cider Vinegar                , 16.0 Ounces , Liquid If you have never purchased this stuff, it will revolutionize your recipes. It has amazing flavor!

I tweaked the recipe a bit for what I had on hand and what sounded good to me. So here it is! Try it at your next summer gathering and tell me people don’t beg for the recipe.

healthy broccoli salad


Healthy Broccoli Salad


2 tablespoons of honey (my change!)

1/2 cup dried cranberries

6 tablespoons raw,unfiltered apple cider vinegar

2 tablespoons Dijon mustard

1 tablespoon EVOO

1/2 teaspoon fresh ground black pepper

1 dash salt

2 heads of fresh broccoli, coarsley chopped

3 apples, chopped

1/4 cup pecans

In large bowl, whisk together sugar through salt. Add broccoli, toss well. Add apples and onion, toss again.

Cover, chill at least 2 hours (It is my favorite when it sits overnight)

P.S. I have been eating this for lunch lately! I put the recipe into my fitness pal figuring 8 servings per recipe. It is 92 calories!

Huevos Rancheros

I made this for dinner tonight…and it rocked.

Photo Credit Bev Cooks

It looked just like that and it tasted amazing…so just make it like the woman says!

Huevos Rancheros:

What it took for 1 serving (if you’re like me and eat 2 rancheros’s. Or is it rancheroses? Or is it rancheri?):

* about 3 Tbs. extra-virgin olive oil, divided
* 2 corn tortillas
* 1/2 cup black beans (from a can, drained and rinsed)
* 1 clove garlic
* 1 tsp chili powder
* 1 tsp ground cumin
* 2 Tbs. salsa (I used hot!)
* 2 eggs
* 1 Tbs. sour cream
* fresh cilantro, for garnish
* coarse salt and freshly ground pepper

In a mini food processor, add the beans, garlic, cumin, chili powder, a tsp of oil and a small pinch of salt and pepper. Blitz until you get a puree. Transfer to a small sauce pan and set it on a low heat. Stir (or press around) the mixture until it’s heated through. Remove from heat.

Put a small skillet over the heated burner and add the tiniest bit of oil. Lightly fry (it’s almost toasting really) each tortilla until slightly browned and bubbly. Transfer to a plate.

Add a tsp of oil (or a little more) to the skillet and crack your first egg in. If you want to use a bigger skillet and just fry both eggs at the same time, gah fer it. (That’s me trying to sound Irish.) Continue to fry the eggs until the whites are set but the yolks are still runny.

In the meantime, spread the bean mixture over each tortilla, followed by the salsa. Then top each with an egg. Dollop with a little more salsa, fresh cilantro sprigs and a good grind of black pepper.

Serve with lime wedges and sour cream!

Spicy Black Bean Burritos

This recipe was based off one I found on Allrecipes, however, I didn’t have the exact same ingredients. So here is my version. Unless you have children who like heat, they most likely will not like these. The ingredients don’t sound like much to write home about, but the flavor is out of this world good! I’d pay $5.00 for one of these burritos, hands down.

Spicy Black Bean Burritos

Filling for the burritos

Serves: 4 (2 each)
Ready in: 25 minutes or less

8 (10-inch) flour tortillas
2 Tablespoons EVOO
1/2 small, white/yellow onion, finely chopped
1/2 green bell pepper, finely chopped
1 small can chopped green chilis (undrained)
1/2 cup grape tomatoes, sliced/diced
1 heaping Tablespoon jalapeno peppers (I used the jar variety), chopped
1 can black beans, drained and rinsed
4 oz low fat cream cheese
1/2 teaspoon cumin
1 heaping teaspoon Adobo
1/4 teaspoon chipotle chili pepper

1. Heat oven to 350. Wrap tortillas in foil and place in oven to warm; roughly 15 minutes.

2. In a medium skillet, heat EVOO on medium heat. Add onion and bell pepper and saute 2 minutes, stirring occasionally. Add green chilis, tomatoes, jalapenos, beans and spices. Cook 3 minutes.  Cut cream cheese into cubes and add to skillet. Cook 2 minutes or until cheese is thoroughly melted and combined.

3. Remove tortillas from oven and spoon mixture down center of tortilla, fold each end up, then wrap tightly. Serve immediately and YUM!!!!!!

Simple final result with an amazing taste!










Side Notes:

Adobo Seasoning (the variety WITH pepper)

  • If you’ve never seen Adobo, don’t worry, I haven’t found it in a grocery store in St. Louis yet either. I am sure I need to go to a Mexican specialty market to get it. I just happen to have gobs of it on hand thanks to my BFF who lives in WA (where it is readily available everywhere).
  • If you don’t have the spices on hand I mentioned, click on the original recipe I linked to from Allrecipes. That one calls for cumin, chili powder, fresh garlic and salt.
  • If you have cilantro on hand, I bet it would be divine in these burritos!
  • If you want a bigger more restaurant-style burrito, get the big tortillas.


Black Bean Soup 2

This recipe is the quick version of another recipe for Black Bean soup that I make in the crock pot. (I haven’t posted it yet though!) It makes a smaller portion but lacks nothing in flavor! This is great paired with a salad or with tacos.

Author: A Tiffany Original
Serves: about 4
Prep Time: 40 minutes

1/4 of a white onion, chopped
5-10 baby carrots, chopped
1 T butter
1 can black beans, (undrained)
1 can green enchilada sauce (mild)
1 1/2 C Chicken broth
1/2 t Adobo
1 t Cumin

1. In a sauce pan, place the butter, onions and carrots. Sautee for 5 minutes or until softened. Add the beans, enchilada sauce, chicken broth and spices. Allow to simmer for 20 minutes.

2. Using a hand held immersion blender or a traditional blender (be sure and vent it if using the traditional blender), blend the soup until smooth and creamy in texture. Return to pot and keep warm until ready to serve. Great with avocado slices, sour cream, fresh cilantro, colby or sharp cheddar cheese, tortilla chips/slivers etc.

Falafel with Avocado Spread

Serves: 4
Prep Time: about 30 minutes
Author: Cooking Light, September 2007 (*with my own adjustments….)

fallafel pic


1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup (2 ounces) shredded Monteray Jack cheese
1/4 cup finely crushed baked tortilla chips
2 T finely chopped green onions
1 T finely chopped cilantro
*1/2 t ground cumin
*1/4 t adobo
*salt and pepper
1 large egg white
EVOO-I used an extra light variety in a  spray bottle

1/4 C mashed, peeled avocado
2 T finely chopped tomato (I left this out so my son would eat it)
1 T finely chopped red onion (I left this out so my son would eat it)
2 T fat-free sour cream
1 t lime juice
1/8 t salt

Remaining ingredients:
2 (6-inch) pitas, each cut in half crosswise (or I used those new sandwhich thins)
4 thin red onion slices
Microgreens (I used butter lettuce)

1. Place pinto beans in a medium bowl; partially mash with a fork or masher. Add cheese, tortilla chips, green onions, cilantro, cumin, adobo, salt, pepper and egg white. Stir until well combined. Shape bean mixture into 4, 1/2 inch thick oval patties.

2. Heat a little EVOO (just a couple spritzes) in a nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated. Set aside.

3. To prepare spread, combine all ingredients, stirring well. Place 1 patty in each pita half. Spread with 2 T spread and top with garnishes.

Notes: Ok, my 4-year old son and very picky hubby ate these on more than one occasion! Hooray! I opted to leave the tomato and onion out of the avocado spread and go for slices on my sandwhich instead.  I also used sandwhich thins instead of pita slices.