Mint Chocolate Mousse with Avocado

                       

Happy Be-lated St. Patricks Day!!!  I hope you all enjoyed your corned-beef, cabbage, beer, potatoes, and more beer!

We are celebrating St. Patty's Day this evening with one of our favorite couple friends!!!  We have corned-beef in the oven now... it smells SO good!!!  Okay, okay... it's not actually in the oven, because we DONT HAVE A KITCHEN!  Yes, we wash our dishes in the bathroom sink (ew). 

Anyways, our dinner is cooking handsomely in our crock pot.  To spice up the evening I wanted to make a green dessert.  Last week we went to my father's avocado ranch yes, I am an heiress to an avocado ranch... be jealous.  We came home with WAY too many avos perfect life problems, so I decided to try something new... Avocado Mousse!

                     

It's green, dairy free, gluten free, and O.M.G. AMAZING!!!  I make a chocolate mousse cake for my birthday each year.  After making this mousse - I am never going to make mousse with creme again.  P.S. It's husband approved!

I hope you enjoy it as much as we do!  Oh, I altered Giada's Chocolate Avocado Mousse recipe by adding mint AND egg whites.  The egg whites make it fluffy and less caloric (and add protein)!  I think I will use 8-egg whites next time.

ENJOY!!!  Nom nom nom....

Ingredients:

• ½ cup Semisweet Chocolate (Ghirardelli)

• 32 ounces Avocado (about 4 large)

• ½ cup Agave Nectar (or honey)

• ½ cup dry unsweetened Cocoa powder

• 1/3 cup unsweetened almond milk

• 1 teaspoon salt

• 6 large egg whites

• 1 teaspoon crème of tartar

• 1 tablespoon vanilla extract

• 2 teaspoons peppermint extract

• 1 tablespoon instant coffee

• Clovers – for fun

Directions:

You will need two bowls, a food processor, and hand mixers.

1. In a food processor, mix avocados, vanilla extract, salt, almond milk, and agave nectar.
2. Pour half of avocado mixture into a separate bowl (Bowl A) and mix in peppermint extract.
3. Melt semisweet chocolate on double boiler or in microwave – cool slightly.
4. Once cool, pour chocolate into food processor and add instant coffee and cocoa powder.  Blend.
5. In a separate bowl (Bowl B), whip egg whites and crème of tartar until peaks form.
6. Pour half of the egg whites into green avocado mint bowl (Bowl A).  Gently fold in egg whites.
7. Pour chocolate mousse into remaining egg whites (Bowl B).  Fold gently.
8. Divide chocolate mousse between 8 party glasses (margarita, wine, champagne, etc.).
9. Pour mint mousse on top of chocolate mousse.  DO NOT MIX!
10. Add clovers if desired!

Nutrition Facts
Servings 8.0
Amount Per Serving
Calories 338
% Daily Value *
Total Fat 22 g	33 %
Saturated Fat 5 g	27 %
Monounsaturated Fat 11 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 g	0 %
Sodium 132 mg	5 %
Potassium 681 mg	19 %
Total Carbohydrate 38 g	13 %
Dietary Fiber 10 g	42 %
Sugars 25 g
Protein 7 g	14 %
Vitamin A	0 %
Vitamin C	31 %
Calcium	0 %
Iron	43 %

Stout and I took a walk/run this morning.  I tried to get a picture of San Francisco in the background... Looked WAY prettier in person - but still an awesome day!

Later on, I found these two... just like this.  Let me know if you can find Shaymus!  Poor muffkin-boy!

Easiest Egg Salad

I almost always have a can of tuna or beans in the cupboard.  So, this morning after I had chopped up all the vegetables listed below, I was shocked when I went to grab some tuna.  “Ah!  What am I going to do for my lunch???  And no beans???”  Some sort of protein needed to go in my lunch…  I went to the fridge and saw eggs.  Light bulb!  Egg Salad!  This is the easiest Egg Salad, and if you don’t have the same vegetables in your fridge – no worries – just add the ones you like. 

Unfortunately, the only picture I have is the one of the empty bowl, haha.  I was hungry and totally forgot to take a photo pre-lunch indulgence. 

I paired a few pita chips and carrot sticks with this lunch, but you could always make a wrap with lettuce or cabbage.  The ideas are endless.

Yields 1 delicious serving!

Nutrition Information:  101 calories, 6g carbs, 5g fat, 5g protein, 212mg Cholesterol, 535mg Sodium, 3g sugar, 1g fiber

Ingredients: 

• 1 large hardboiled egg
• 1 tablespoon non-fat plain yogurt (I use Fage)
• 1 tablespoon salsa (I use Picante Medium)
• 1/8 cup chopped cucumber, with peel
• 1/8 cup chopped celery
• 1/8 cup chopped carrots
• ½ teaspoon garlic salt
• ½ teaspoon thyme
• 1 small pickle
• S&P to taste

Directions:

1. Hard or medium boil egg and let cool.
2. Mince cucumber, celery, carrots, and pickle.
3. In a bowl, add yogurt, salsa, chopped vegetables and pickle, garlic salt, thyme, and S&P.
4. Chop egg and mix in bowl with the rest of the ingredients.
5. Enjoy!

Stuffed Portobello Mushroom - Protein Style

Yields 1 mushroom, but very easy to double or make however many you like.

Nutritional Information:  150 calories per stuffed mushroom

 

 Ingredients:

• Portobello mushroom:  LARGE (like 5"-7") diameter – make sure you get one with non-broken sides
• 1 egg 
• 1/4 red bell pepper
• TBSP chopped onion
• 1/2 TBSP chopped cilantro
• 1/2 tsp chopped jalapeno
• ½ tsp fresh (or dried) thyme
• 1/2 tsp white truffle oil (or olive oil will do)
• Garlic salt to taste 
• Salt and pepper to taste
• Dusting of Parmesan (really, just a sprinkle) 
• 1 TBSP non-fat Greek yogurt on top (after baked if you want)

Directions:

1. Baking sheet with some aluminum foil
2. Remove mushroom stem and place on baking sheet for snack later
3. Pour truffle oil in mushroom
4. Crack egg in center – be sure NOT to break the yolk
5. Carefully sprinkle red pepper, onion, cilantro, jalapeno, and thyme on top.  NOTE:  if you aren’t planning on “wowing” anyone with your phenomenal creation, I suggest putting vegetables on mushroom before you crack the egg – as an extra precaution or so you can seal in the goodness.
6. Garlic salt, S&P, and DUST or Parmesan
7. Bake at a low level, about 250 for about 15 minutes.  If you want, you can bake the mushroom for a bit, prior to filling it with yumminess, and then re-bake (also recommended).
8. Right before you take it out of the oven, give a quick broil – if you want the edges crispy.
9. Note:  It’s better if you don’t cook the egg all the way.  This allows the yummy egg yolk to become a gooey hot mess.