The 5th of May is past, but I still have to post one of my favorite Mexican creations. Avocados have been a pregnancy weakness and this is the best way to eat them! I love to use this guacamole mixed with yogurt or sour cream as a dressing on top of my Tex-Mex salads. This is a great way to get those healthy fats, potassium, B vitamins, 11 different carotenoids, vitamin E and fiber into your eating habits.
2 large ripe avocados (or 3 medium)
1/4 cup finally chopped sweet onion
½ lime squeezed
½ tsp of sea salt
2 TBSP finally chopped fresh cilantro
½ cup diced Roma tomato (optional)
Mash avocados in a medium bowl then add remaining ingredients. Serve right away with your favorite dippers! Serves 4-6
Here’s another recipe that I created that I don’t feel at all guilty splurging on! This is sure to be a snack that satisfies with the protein from coconut butter and walnuts, plus all the living enzymes from the raw honey. You are getting a nourishing, healthy treat! Indulge and enjoy!
Preparation Time: 10 minutes
Mix all ingredients together until smooth. It helps to have everything room temperature.
Line an 8×8 pan with parchment paper and press dough into pan.
Tip: if you want to cut into bars do it now before you stick these in the freezer. Freeze for about 30 minutes. Then you can break this into serving sized pieces. Store in refrigerator. Enjoy!
Okay, I have a confession to make: I eat these cookies for breakfast! How else does a mom get going in the morning if she does’t drink coffee? What I love about this recipe I came up with is that the predominant flavor here isn’t sugar or sweet. These dark chocolate babies have such bold and complex flavors jumping out at you so that you won’t even miss their sugar-laden cousins. These are sure to satisfy your deepest chocolate cravings and with only 1 cup of coconut sugar – making them low-glycemic and sugar-free!
Coconut Sugar No-Bake Cookies Makes about 21 cookies
1 stick butter
½ cup organic milk
Pinch of salt
1 cup coconut sugar (I buy mine at Trader Joe’s)
1/3 cup cocoa powder
1/3 almond butter
1 TBSP vanilla
2 ½ cups unsweetened shredded coconut (you can also use quick oats, or sometimes I do 1 cup oats with 1 ½ cups shredded coconut)