chocolate orange avocado pudding

What feels good on a strep ridden sore throat? Pudding!  No, not store bought pudding laden with sugar, chemicals, and who knows what else??? A creamy homemade chocolate pudding with an orange juice kick.  The avocado is undetectable from a taste standpoint; however, the creaminess is heavenly.

hope this makes your belly smile…

Ingredients
1 avocado
1 ripe banana
½ c. orange juice (preferably freshly squeezed)
1/3 c. unsweetened cocoa powder (alternative: cacao powder)
4 T. pure maple syrup (alternative: honey)

Directions: Add all ingredients to a food processor or blender. Process until smooth and creamy. Serve immediately. Refrigerate any leftovers.

Tips: This is a very flexible recipe.  Modification options are nearly endless.  Like darker chocolate? Increase the cocoa powder.  Like vanilla? Add a teaspoon of organic vanilla. Don’t like orange? Omit and substitute with organic milk- maybe even throw in a 1/2 t. mint extract for chocolate mint pudding.

chicken fire roasted tomato & avocado soup

If soup with a slight kick on a cold, winter night is what you’re after, you’ve come to the right spot. Fire roasted tomatoes add a little spice, lime adds a citrusy kick, and avocado adds a creaminess that pulls it all together.

This soup is a great source of protein and healthy fat. If you’d prefer fewer carbs, reduce the fire roasted tomatoes or omit them altogether. If you go sans tomatoes, you’ll want to kick up the flavors with extra seasoning and lime.

Chicken Fire Roasted Tomato & Avocado Soup

Adapted from Cooking Classy

Directions (if using fresh chicken breasts): Heat a large stock pot to medium heat.  Add olive oil, onion, and salt/pepper.  Cook until softened slightly (about 2 minutes), stirring occasionally.  Add garlic and cook until fragrant (about a minute).  Add broth, fire roasted tomatoes, cumin, chili lime seasoning (optional), and chicken.  Bring to a boil, then reduce heat to a simmer. Cover and cook until the chicken is done (about 15 minutes).  Remove chicken to a cutting board and allow to rest (5 minutes).  Use two forks to shred (or simply cut it into bite size pieces) before returning it to the soup. Add fresh cilantro and lime juice.  Season to taste. To individual bowls, add diced avocado. Garnish to your liking.

*Directions (if using precooked chicken breasts): Heat a large stock pot to medium heat.  Add olive oil, onion, and salt/pepper.  Cook until softened slightly (about 2 minutes), stirring occasionally.  Add garlic and cook until fragrant (about a minute).  Add broth, fire roasted tomatoes, cumin, chili lime seasoning (optional), and cut up chicken.  Bring to a boil, then reduce heat to a simmer.  Add fresh cilantro and lime juice. Season to taste.  To individual bowls, add diced avocado. Garnish to your liking.

Faster method with an Instant Pot (is using fresh chicken) – Add all ingredients (except avocado and cilantro). Refer to Instant Pot directions for cooking chicken breasts. Once the chicken is done, place on cutting board and allow to rest (5 minutes).  Use two forks to shred (or cut into bite size pieces) before returning it to the soup. Add fresh cilantro and lime juice.  Season to taste. To individual bowls, add diced avocado. Garnish to your liking.