Chocolate Avocado Pudding

Hello! This week has been long and yet fast at the same time. Also, fall premieres anyone? Wow. I am kind of an addict to my shows. I watched Modern Family, How to Get Away with Murder, and I watched the first episode of Scream Queens. Any other recommendations of shows I should watch? This is to help me further increase my procrastination in life and getting things done.

On Monday I started this 3-week paleo-ish diet challenge with no refined sugars! Wow, I realized I super love having my “suficer”, as my roommate would call it, or the after dinner treat. So please resist talking about pizza, brownies, cookies, and basically anything sweet, around me. I’d appreciate it.

Even though this is kind of hard, it isn’t a diet diet, so I still get to eat really yummy food and try some fun recipes! This week there were a few that I really liked, that I’ll probably also put up on my blog, because… obviously, they’re yummy. I think everyone should enjoy them, and I want to remember them, plus bonus their healthy. But, today, I am sharing my favorite sufficer substitute, Chocolate Avocado Puddding!

But seriously, you need to give this a try, because yum! And health.

INGREDIENTS

 (serves 2)

1 ripe Medium-Large Avocado

2 Tbsp Honey

2 Tbsp Unsweetened Cocoa Powder

6 Tbsp Almond Milk, or more

STEP 1

Cut up avocado into chunks and throw into blender, add rest of the ingredients and blend slow at first, and then speed it up. If it is too thick add a splash of almond milk until it is the consistency you like.

STEP 2

There’s no step two because it’s that easy!

Enjoy!

Tell me what you think? Would you make this again? Or are you going to stick to your normal chocolate pudding.

Also if someone could help me know how to take better pictures of pudding, that would be awesome.

Spicy Sweet Potato Side

If you are in Utah, you would realize that this week has been SO rainy and cold. All I wanted to do was wear giant sweaters, sip some tea, and read a good book. But school. However, I did get my wish of reading, since I had to read 6 chapters this week in my textbooks, but I’m not sure I would count it as good.  I also start my new internship this week with Aggie Radio/ The Statesman. Last week I was talking to my counselor and going over my courses and making sure everything was in order when we were looking closer and I was missing one credit. ONE! Turns out I for some reason didn’t check the two-credit box for my last internship and so I was short 1 credit in the internship field. Luckily, I had been introduced through a friend to a guy who was looking for interns to work about 3 hrs a week on campus for school credit. So I called him, interviewed, got all the signatures I needed, and now I am officially clear to go, and graduation in December is back on track! But wow, that was very stressful for a few days. We had our first team meeting today, and I think it will be fun, and it helps that the people seem cool. I also had a job interview with Heat Storm products this week for their social media position, which I think would be a really cool position, but I won’t hear for a couple of weeks if I got it or not. Pray for me!

Update on my Korean T-shirt: It Arrived Today!  It is super comfy and has a super weird design, so basically it is everything I wished for.

So while I was thinking about what I should make, I was scrolling through my Pinterest and I came across this spicy sweet potato salad, and I thought, that is perfect. I had most of the ingredients in my pantry, and it seemed like it would warm my insides perfectly.  Serves 2-3 as a side.

INGREDIENTS

1 lb. Sweet Potatoes, cut into 1-inch Cubes

1 Tbsp. Olive Oil

½ tsp. Kosher Salt

Pinch of Ground Pepper

2 strips thick-sliced Bacon

¼ C Red Onion, roughly chopped

¼ C Yellow Pepper, finely chopped

½ Jalapeno finely chopped

¼ C Raspberry Jam

2 Tbsp. Apple Cider Vinegar

STEP 1

Preheat oven to 450 degrees. Line Baking Sheet with Parchment paper. Toss Sweet Potatoes, Olive Oil, Salt, and Pepper together in a small bowl and spread evenly over baking sheet.  Cook until potatoes are tender, about 20 minutes, stirring halfway through.

STEP 2

In a skillet over medium heat, cook Bacon until crispy. Drain Fat and slice bacon into bite sized pieces. Add Bacon back to pan along with Onion, Yellow Pepper, and Jalapeno. Cook until all vegetables are softened and fragrant. Mix in Jam and Vinegar, and then add potatoes.

STEP 3

Serve warm, room temperature, or cold. (I did warm). I served these with my Crispy Baked Fish, and it was delicious. ENJOY!

Adapted from: The Beach House Kitchen

Rainbow Vegetables

I started my social media class a couple of weeks ago and we were assigned to either start a blog, or revamp a current blog. Since I feel like I have years of posts on this blog, I chose the later, and revamped this one.

Now those of you who read this are used to my short and sweet beginnings to every post; which honestly, is more like me. For the sake of the class, I will now be writing on my blog how normal food blogs are done with a beautiful written beginning followed by the recipe.

Unfortunately, I sometimes find myself at a loss of words, and am not the best at beautiful writings, so please bear with me. I had a good friend, and old roommate, visit me over Labor Day weekend and as we were talking we got on the topic of college woes, pizza, and Japanese cartoons. She then proceeded to show us this store on eBay with so many great Korean shirts. We then all proceeded to spend our next hour browsing through t-shirts with hipster rabbits, elephant bushes, and creepy kitties until we decided which one was best for us. I’m afraid to ruin the surprise, but here are some examples:

What’s most exciting is in 2 to maybe never weeks we will be getting these fantastic shirts in the mail! I'm pretty sure all of you should be super jealous, and should go check them out on eBay and tell me which one you were persuaded into buying on a whim. ;)

Okay, now to what you’ve been waiting for! My recipe of the week! So, this recipe is definitely not even a recipe. It’s more of a trick that my mom taught me, that I think is genius and do once a week.  I think it’s so great, because once you cook up a big batch of these vegetables you have them to throw in with literally anything you want to make it a little healthier.

INGREDIENTS

For this, I literally just stroll down the vegetable aisle grabbing things that are on sale and/or look yummy and will create a rainbow in my basket. I also had some vegetables that were given to me from people’s gardens, which is an added bonus.

I ended up with: Purple Cabbage, Carrots, Yellow Squash, Zucchini, Tomato, Spinach, Potato, Green Pepper, Poblano Pepper, some Jalapeño, Mushroom, and Onion

WHAT YOU DO

First, dice and slice all of your vegetables to the shapes you most prefer, the smaller they’re cut the faster they cook. Then, add about 1/8-1/4 C of Olive oil to a big pan on medium-to-high heat.

Second, add your Onion, Potatoes, and other vegetables such as Carrots and Peppers that take longer to cook. Continue to mix them.

Third, after those have cooked for a while, add vegetables such as your Squash, Zucchini, Mushroom, and Cabbage while stirring.

Fourth, when all the vegetables have softened up, season with salt and pepper and add your tomato and spinach, only cook until the spinach has wilted.

Fifth, remove from heat and enjoy with your favorite sauce and/or protein

SERVING SUGGESTIONS

I really like to eat these with pretty much anything. I eat them for breakfast with eggs, I’ve had it for lunch with some turkey meatballs, and I had it with chicken or fish for dinner. The great thing about it is you can add any seasonings to it you want, and it adds beautiful coloring to your meals.

If you have any questions or comments please feel free to ask! #USUMGT4540