Once I finished my work at the hospital today, I was craving something sweet. The entire way home, I contemplated if I should make cookies or not. Basically, the debate was over making something healthy like a fruit bowl vs. buttery, fattening, no-good-for-you cookies that I wanted so badly!) to satisfy my craving for sweets. Usually when I crave an unhealthy dessert, I try searching the web for a lower fat version. After an unsuccessful search for a low-fat cookie recipe (I couldn’t convince myself cutting the calories was worth ending up with for a suboptimal taste), somehow my mind went to chocolate mousse. I know what you are thinking. Mousse is way worse for you than cookies! All of that heavy cream…arrghhh. I thought, no way is there a low-fat mousse recipe out there, but I gave it a shot and searched for one anyway.
I found a recipe by Ellie Krieger, and immediately I thought to myself, “Ellie Krieger has a mousse recipe?!…it must be low fat!!” I was right – she used TOFU of all things as the base. Just like the black bean brownies I tried the other day, I was really skeptical about using tofu for mousse. Her recipe has so many high reviews, I just had to give it a try. I used even less sugar than she did, and it came out perfect. I was completely amazed. I don’t think I will ever make mousse the traditional way again – who needs all of that fattening heavy cream when you can’t even tell the difference swapping it with tofu? It was so easy too, the hardest part is waiting for it to chill (I didn’t and it was still amazing!). You seriously have to try this…
Cinco de Mayo is right around the corner! Are you doing anything special? I usually indulge in homemade Mexican food every year to celebrate. FLASHBACK! Two years ago around Cinco de Mayo, Fabi and I were hiking in Yosemite with our families It was so much fun! The time is going by so fast.
Although this vegetarian chili baked potato isn’t a “typical” Mexican dish, it is topped with some traditional Mexican food ingredients, like sour cream and freshly chopped, ripe avocados – yum! You can get creative with the toppings
1 can vegetarian chili (or your favorite homemade recipe!)
1 ripe avocado, pitted and diced
2 tbsp shredded cheddar cheese
¼ cup sour cream
1 tbsp chopped fresh chives
Preheat oven to 350 degrees F.
Wash and dry potatoes, then rub with olive oil.
Using a fork, pierce holes into the potatoes in multiple places.
Wrap each potato in aluminum foil and bake in the oven for 1h 30min.
Once done, heat chili in a saucepan over low heat, then use a knife cut open the potato.
Squeeze the sides in to open the potato more, forming a bowl.
Add the chili, then top with cheese, sour cream, chopped avocado and chives.
April has been a fun month, there have been so many contests and giveaways I have been able to share with you guys! I have another fun contest to tell you about before the month ends. This year for Cinco de Mayo, Avocados from Mexico and Avocado will be hosting a fun photo sweepstakes! All you need to do is post a photo of you and your significant other celebrating Cinco De Mayo with your favorite dish made with Avocados from Mexico, or the avocado dish on the entry page. You can enter the sweepstakes via the I Love Avocados For Cinco De Mayo sweepstakes page on their web or mobile site, or through either Avocados from Mexico on Facebook.The prizes are as follows:
I love lettuce wraps. They are so fresh and crunchy, and the options are endless when it comes to choosing what ingredients you want to add in. I am still adjusting to my new full-time work schedule, so it has been important for me to find ways to cut down cooking time when I get home at night after a long day. At the same time, I don’t want to start eating a lot of unhealthy packaged foods to save time. Continue reading →
Calling all food bloggers! I am excited to share a really fun recipe contest with you guys! As you probably already know, I am constantly trying out substitutions for butter in my recipes with things like applesauce, yogurt, or healthier oils such as olive oil. Did you know that you could also substitute grapeseed oil for butter? If you haven’t tried it, here is your chance! Continue reading →
OK…I have to admit, the thought of black bean brownies completely disgusted me when I first heard of them. Brownies made of blackbeans…. really?! That just does not sound appetizing. When I think of black beans, I think of Mexican food…not dessert! Don’t get me wrong, I love black beans. It took me forever to try a black bean brownie recipe, because I convinced myself they were going to be gross and I would just end up tossing them out. I don’t have a gluten allergy, so I don’t usually tend to go out of my way to look for gluten-free recipes. After realizing I have been eating so much flour lately, I thought it would be fun to try to make gluten-free brownies, you know, just to see how they would come out. I have to tell you, I have not been so surprised by a recipe in a very long time. I promise, I could not even tell they were made with black beans instead of flour…it is incredible! You really can’t tell. The only difference between these black bean brownies and the brownies I usually make is that the black bean brownies do not seem to be as “fudgy” as regular brownies, but more cake-like. At least that is how this recipe tends to turn out. If you leave out the baking powder, I feel like they would turn out a little more fudgy, but I haven’t tried doing that yet. Continue reading →