So, as I have posted many times before (Yumminess, This and That, Weekend Randoms, What’s Cookin’, Hidden Veggies) I try to disguise foods that appeal to my kids with a slew of healthy, hidden treats inside. This time around it was a dessert recipe that got made into a vitamin-packed super power house of a treat. The original recipe was for dairyless chocolate pudding, which in itself seemed to be a fairly healthy snack, I just thought it could be amped up a bit.
The original recipe called for: 1/2 c. chocolate soy or almond milk, 1 1/2 c. semisweet chocolate chips melted, 12 oz silken tofu and 1/4 t. of almond extract. Blend all ingredients in a blender until smooth.
Now, I had tried this original version a while ago, but I found it too sweet. I use Amazing Meal Chocolate Infusion (an organic superfood protein supplement) from Amazing Grass when I am making smoothies for myself or the boys. I decided to try to throw it into the pudding to see how it would taste.
My edited recipe:
1/2 c. plain unsweetened almond milk,
1 scoop AMCI,
1/2 c. water,
3/4 c. chocolate chips melted,
12 0z organic sprouted tofu,
1 T. chia seeds
I added the chia seeds in at the last minute, because my edited pudding seemed too runny…must have been the additional water I put in (the supplement needs to be added to water first so that’s why I used it.) I knew the chias would absorb the extra liquid, not to mention add quite a bit of Omegas to the mix. After it was refrigerated for a few hours, it firmed up nicely and tasted super yummy! So in the end, what’s for dessert turned out to be: protein, vitamins, fiber and omegas. Oh, and what would dessert be without a little chocolate?
I also want to make a little plug to my friend Jill, (she has reinvented her blogging self and is now writing all about her adventures in cooking wholesome, easy to make, yummy food for her family.) who gave me this great recipe for leftover oatmeal muffins. You can find her at Food Filled Life.
I always seem to make too much oatmeal and usually have at least a cup or two left over. These muffins make great use of those left overs and are mighty tasty! A good afternoon treat with a cup of tea for Mom, or as a healthy pick-me-up energy snack for the kiddos. Here’s the recipe:
1 1/2 c. whole wheat flour
1 T. honey
3 t. baking powder (use aluminum free)
1 t. salt
1 c. shredded coconut (you could use less if you don’t fancy coconut as much as we do)
1/2 c. milk (we use almond milk)
1 ripe banana
2 T. coconut oil melted
1/2 c. raisins
1 – 1 1/2 c. cooked oatmeal
1 small grated zucchini (not part of the original recipe, but I threw it in there anyways)
Bake for about 12-15 minutes at 400 degrees.