Chocolate Pudding

Adapted from Maria's Food and Nutrition

Ingredients:


3 ripe avocados
1/2 cup unsweetened almond milk, chocolate or vanilla
6 tablespoons cocoa powder
3/4 cup xylitol

Preparation:

1.  In a small bowl, combine xylitol and and almond milk.  Microwave for 30 to 45 seconds, or until xylitol is melted.
2.  Combine avocados and cocoa powder in a blender.  Blend to combine the two.
3.  Add almond milk mixture to avocado mixture in blender.  Blend until smooth.  Add more almond milk if needed.
4.  Heat in the microwave and serve, or put in the freezer for a delicious frozen treat!

Leftover Artichoke Chicken Salad

So I had all this leftover artichoke chicken, and it was time for lunch!  Here's what happened, and I must say, it was delicious.

Ingredients:
1 artichoke chicken breast
1/2 red pepper, diced
10-12 cherry tomatoes, cut in half
1/2 avocado, chopped
2 cups lettuce
Your favorite dressing (optional)

Preparation:


1.  Cut chicken into bite size pieces and reheat.
2.  Combine with all ingredients in a large bowl and serve

Cucumber Avocado Gazpacho

Adapted from Elana's Pantry
www.elanaspantry.com

Cucumber Avocado Gazpacho

Ingredients:

1 large avocado
1 small cucumber, peeled and de-seeded, plus additional cuke for garnish
1 tablespoon onion, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1-2 tablespoons apple cider vinegar (to taste)
¼ teaspoon celtic sea salt
¼ teaspoon chili powder
3/4 cup water
smoked paprika, to garnish


Preparation:

1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in Vita-Mix (or other high speed blender)
2. Puree on high speed until smooth
3. Blend in salt and chili powder
4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired