Chocolate Avocado Mousse

Chocolate Avocado Mousse

Eeeek! I’m so excited for the first ever guest post on Naked Cuisine. Chocolate Avocado Mousse from an awesome Holistic Nutritionist, Voula Cicchelli.

I’ve been a stranger lately you guys, I know it’s internet land and unless you’re my mom you probably didn’t notice. But I miss you, regardless. The focus lately has been on growing my writing business for health and wellness professionals. It’s fun and I’m learning loads about running your own show. It’s a lot of work and I give mad props to all the self-employed peeps out there.

Don’t worry (I tell this more to myself since I’m sure you’re not worried), I’ll be back in full force this summer. We’re moving to the beautiful west coast of Canada where there’s an insane abundance of amazing foods that I won’t be able to refrain from sharing with you all.

The city life is not for me, although I love certain aspects of it I really just want to raise my little man closer to nature.

But enough about boring old me.

Let me introduce to you, the lovely and talented Voula (cool name right?!).  Voula is a Holistic Nutritionist and she graciously offered to share her fantabulously simple recipe for chocolate avocado mousse. I’ve made it, and man it is so luxuriously creamy and rich. My two-year-old goes nuts for this stuff. 

So without further adieu, here’s Voula! 

 

I don’t know about you, but I LOVE sweets. What is better than having something sweet AND have it being healthy all at the same time right?

As a Holistic Nutritionist, I try my very best to instill healthy eating in my house and always try to find healthy alternatives to common desserts. My kids always ask for chocolate pudding but we both know that is loaded with sugar and preservatives so I came up with this great alternative.

This Chocolate Avocado Mousse totally hits the spot and is a total hit in my house, especially with my kids. They don’t even know that it is made with avocado which is the best part. It is high in healthy fats, low in processed sugar; full of antioxidants and, of course, a great taste that can trick just about the pickiest eater. Here is to a well-kept secret between us moms. It’s a pretty simple recipe to whip up, even on short notice.

 

avocado mousse

Chocolate Avocado Mousse

Ingredients

  • 1 avocado, peeled, pitted
  • ¼ cup cocoa powder
  • 2 tsp. vanilla extract
  • ¼ cup honey
  • ¼ cup coconut milk

Instructions

  1. Place all ingredients in blender and blend until smooth.
  2. Place in ramekins and chill for 15 minutes then serve.
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Voula Cicchelli is a Holistic Nutritionist, Trainer, Coach and owner of Lifestyle4Life. She focuses on helping her client’s battle depression, deal with hormonal acne, lose weight and gain their confidence back through food and exercise. She educates her clients and empowers them to take personal ownership of their own health and happiness. She is also the author of Deliciously Healthy, a recipe e-book as well as the popular Clean Eating Kick Start 7 day program. Voula’s passion is infectious and she continues to motivate and help woman all over find their way back to themselves.
 

15 Gluten and Sugar Free Holiday Treat Ideas

15 Gluten and Sugar Free Holiday Treat Ideas

It’s the time of year when I go into full on holiday baking mode. Cookies, pies, fudge, you name it. But it still doesn’t mean a plethora of refined junky foods, no thanks. Instead, I look at the holidays as an opportunity to get creative and experiment with new sweeteners and flour substitutes. Technically none of these are completely sugar free but they all contain natural unrefined sweeteners like honey, maple syrup and coconut sugar. Refined sugar free just sounded like a long and annoying title.

Here are some of my favourite treats to make for the holidays, as well as some that I really want to try out this year. I think after I write this post I might run to the kitchen and make those paleo gingerbread cookies. I’m feeling a little blue and lethargic today and I have a feeling the smell of cookies wafting through the house is just the fix.

 

1. Vanilla Bean Macadamia Nut Fudge

Vanilla bean and macadamia nut fudge

 

 

 

2. Maple Pecan Protein Cookies

Maple Pecan Paleo Protein Cookies

 

 

 

3. 4 Ingredient Superfood Truffles

4 Ingredient Superfood Truffles

 

 

 

4. Raw Creamy Chocolate Tarts with Caramel Hazelnut Crust

Raw Creamy Chocolate Tarts with Caramel Hazelnut Crust

 

 

 

5. Paleo “Oatmeal” Cookies

Paleo-Oatmeal-Cookies-1

photo courtesy: mynaturalfamily.com

 

 

6. Raw Black and White Chocolate Hemp Seed Bark

raw black and white hemp chocolate

 

 

 

7. Paleo Pumpkin Pie

Paleo-Pumpkin-Pie-Image2

photo courtesy: thelittlepine.com

 

 

8. Homemade Ferrero Rochers

homemade ferrero rochers

 

 

 

9. Salted Caramel “Cheesecake” Bars

saltedcaramelcheesecakebars

photo courtesy: paleogrubs.com

 

 

10. Raw Chocolate Pomegranate Bark

Raw Chocolate Pomegranate Bark

 

 

 

11. No Bake Cardamom Plum and Berry Tart

Add coconut sugar,vanilla and cardamom

 

 

 

12. Chewy Gingerbread Cookies

(Paleo)-Chewy-Gingerbread-Cookies-(3)

photo courtesy: theironyou.com

 

 

 

13. Blueberries and Cream Truffles

blueberries and cream truffles

 

 

 

14. Chocolate dipped grain free shortbread

shortbread

photo courtesy: Acleanbake.com

 

 

 

15. Creamy Chocolate Crunch Bars

creamy chocolate crunch bars

 

What are your favourite Gluten and Sugar Free Holiday Treat Ideas ?

wishing you a merry

 

Crispy Roast Duck with Habanero Honey Glaze

Crispy Roast Duck with Habanero Honey Glaze

 

rsz_duck5

I’ve decided that wine makes me a better person.

On days when I don’t care that my toddler just climbed on top of the phone desk.

These white winter days have a way of zapping the gusto right out from under you.

Making binge watching of inspirational TED talks totally acceptable.

Feeble attempts to embrace the cool crisp air, get out there and make some snow angels or at least walk for more than 30 seconds without the little having a tantrum.

He hates winter just as much as I do. 

How can such a simple thing just throw you over the edge.

Why can’t you just have one of those 700$ super mom all terrain strollers and you wouldn’t have to pull the baby on a cheap plastic sled? Why can’t he just like sleds! 

Breathe in, breathe out. Eat this fatty tender delicious duck. Sit back, chill out, drink wine and wish that you smoked cigarettes again.

 

rsz_duck1

Crispy Roast Duck with Habanero Honey Glaze

Ingredients

    Duck
  • 1 whole duck (approx. 2kg)
  • sea salt and pepper
  • Habanero Honey Glaze
  • 1 Tbs olive oil
  • 2 garlic cloves, minced
  • 2 habanero pepper, seeds removed for less spice, minced
  • 1/2 C honey
  • 1/4 C rice wine vinegar
  • 1 Tbs tamari ( gluten free soya sauce) or coconut aminos

Instructions

  1. Prepare duck by thoroughly drying the skin and coating with sea salt and pepper. Place on a wire rack above your roasting pan. Preheat oven to 300F.
  2. Cook duck for 3.5 hours, turning over every hour.
  3. Remove duck from the oven and increase the heat to 400F, brush the duck all over with about half the glaze and return to the oven for 10 minutes to get nice and crispy.
  4. Allow duck to rest a few minutes before serving. You can shred the meat nicely with two forks or slice it thinly with a bit of extra sauce on top. Enjoy!
  5. Habanero honey glaze
  6. Heat oil in a small sauce pan or skillet and add garlic and habanero, allow to become fragrant and turn slightly golden before adding the remaining ingredients. Bring to a simmer for 5 minutes, allowing the mixture to become slightly thicker.
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roast duck

 

Raw Zucchini Noodle Pad Thai

Raw Zucchini Noodle Pad Thai

raw pad thai

I don’t like winter one little bit. I’ve tried the Wim Hoff method, I’ve tried to embrace cocoa and warm fires and snow angels. The only time I’ve ever really felt an attraction to winter is when I took mushrooms and couldn’t feel the cold and when engaged in snowboarding. Aside from that it would be really cool to just work from my computer and live in Ecuador. Hear that internet Gods!!! Make it happen. Please? Until then I embrace eating summer foods on dreary grey winter days which otherwise would be more akin to potato chowder and a glass of bourbon. Enter: Raw Zucchini Noodle Pad Thai

raw pad thai

 

Subsequently I scarfed down half this salad before work and it moosted my bood x100. My lovely clients at primal paleo sent me a spiralizer to create some exciting new recipes for their blog. I’ve missed having one around, they are so useful and by george is it just me or does food taste better spiralized!?

raw pad thai

Raw Zucchini Noodle Pad Thai

Ingredients

  • 3 zucchinis, spiralled or julienned
  • 3 carrots, spiralled or grated
  • 2 C red cabbage, finely sliced
  • handful radishes, sliced
  • 1 whole bell pepper, sliced
  • 1 whole tomato, chopped
  • 1/4 red onion, finely sliced
  • handful cilantro, chopped
  • handful green onions, sliced
  • For the sauce
  • 1/2 C coconut milk
  • juice from 1 lime
  • 1 Tbs apple cider vinegar
  • 2 Tbs olive oil
  • 2 Tbs almond butter
  • 1 garlic clove, minced
  • 1 inch piece ginger, minced
  • 2 tsp fish sauce
  • 2 tsp coconut sugar
  • 1 thai red chili
  • 1/4 tsp sea salt

Instructions

  1. Toss together all the veggies except the cilantro and green onions.
  2. In a blender, food processor or by hand combine all the ingredients for the sauce until smooth and creamy.
  3. Pour sauce over the vegetables and toss to combine, top with cilantro and green onion and enjoy!
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raw pad thai

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Indian Style Quinoa and Peas

Indian Style Quinoa and Peas

Indian Style Quinoa and Peas

Curry leaves are so underrated. Those little leaves have so much flavour, and to me they just take like authentic Indian cuisine. I buy a whole bunch and then freeze most for later use. Quinoa is like a sponge and when cooked in a coconut milk curry leaf and mustard seed laden sauce like this one it’s just packed with flavour. This is a lovely side dish or addition to a salad, I topped it with a few sesame salmon balls and it was total perfection.

Indian Style Quinoa and Peas

Indian Style Quinoa and Peas is one of those really simple dishes that you can count on to amplify any meal, especially Indian influenced curries or tandoori meats. In food and in life the best things are the simple things. This morning my love gave me a sweet hug when I was making my coffee and all groggy and disheveled. It woke me right up and took me from morning ogre to morning mermaid.

Indian Style Quinoa and Peas

Indian Style Quinoa and Peas

Ingredients

  • 1 Tbs coconut oil
  • 25-30 curry leaves
  • 1-2 thai red chilis or 1 tsp chili flakes
  • 2 garlic cloves, minced
  • 1 inch piece fresh ginger, minced
  • 1/2 an onion, finely chopped
  • 1 1/2 tsp black mustard seeds
  • 2 C frozen or fresh green peas
  • 1 tsp sea salt
  • 2 C Quinoa + 3 C water
  • 1 can coconut milk
  • handful fresh cilantro

Instructions

  1. In a medium sized pot heat the coconut oil, add the mustard seeds and curry leaves and when the seeds start to pop add the chili, garlic, ginger and onion and cook until everything starts to brown.
  2. Add remaining ingredients quinoa, water, coconut milk, peas and salt and cook on high until it starts boil. Reduce heat and let simmer for 15 minutes. Finish with fresh cilantro.
  3. Serve hot or cold and enjoy!
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Indian Style Quinoa and Peas

Sesame Salmon Balls with Ginger Tahini Dipping Sauce + Paleo Home Cooking GIVEAWAY

Sesame Salmon Balls with Ginger Tahini Dipping Sauce + Paleo Home Cooking GIVEAWAY

SESAME SALMON BALLS AND GINGER TAHINI DIPPING SAUCE

Confession time, I normally loathe canned fish. There is something about it that I’ve hated since childhood. But it’s so damn convenient and on a handful of occasions I’ve had it prepared in a way that is well, delicious and makes me hate it much much less. So I feel that with these sesame salmon balls with ginger tahini dipping sauce that a turning point has been reached. Because you guys, these are so freaking good, and how could they not be when they come straight from the brilliant noggin of Sonia Lacasse otherwise known as the Healthy Foodie and author of the amazing new cookbook Paleo Home Cooking. This woman is a total rockstar with such an inspiring story.

SESAME SALMON BALLS AND GINGER TAHINI DIPPING SAUCE

Not only does she turn canned salmon into a veritable delicacy, she also has a recipe for fatty fish patties that uses sardines and herring and makes getting those omega-3’s a piece of cake. These patties are perfect for picky kids and adults alike, and we all know how healthy herring and sardines are but admittedly they can be a challenge to include in ones diet.

SESAME SALMON BALLS AND GINGER TAHINI DIPPING SAUCE

I loved flipping through the pages of her first cookbook and will return to it for inspiration time and time again. The section on nut butters is beyond anything my simple almond butter imagination could ever conjure up. Seriously, smoky bacon and dark chocolate nut spread and a taste of India seed butter, this book is already covered in drool! I’m always impressed by Sonia’s luxurious desserts and she pulled no stops for the book. My Quebecois mother literally flipped her lid when I told her there was a paleo recipe for “pouding choumer” which is a classic Quebecois dessert that translates to unemployed mans pudding. It’s a classic vanilla cake with a buttery luxurious maple pudding sauce that sinks to the bottom during the cooking process. I can’t believe my beloved childhood dessert has been paleofied.

 

Sesame Salmon Balls with Ginger Tahini Dipping Sauce + Paleo Home Cooking GIVEAWAY

Ingredients

    For the salmon balls
  • 3 (6-ounce/170-g) cans wild-caught pink salmon, drained, or 1¼ pounds (570 g) cooked salmon
  • 1/2 cup (60 g) almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca starch
  • 1/4 cup (15 g) chopped fresh parsley
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • Grated zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 2 tablespoons Dijon mustard
  • 1 large egg
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • For the dipping sauce
  • 1/2 cup (120 ml) full fat coconut milk
  • 1/4 cup (60 g) tahini paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon toasted sesame oil
  • Grated zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 1/4 cup (35 g) minced fresh ginger
  • 1 clove garlic
  • 1/4 teaspoon Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white sesame seeds
  • 2 tablespoons black sesame seeds
  • 4 tablespoons healthy cooking fat or oil for pan-frying (best choices include lard, beef tallow, ghee, coconut or avocado oil)

Instructions

  1. Put all the ingredients for the salmon mixture in a large mixing bowl and mix until evenly combined; Place that in the refrigerator to chill for at least 2 hours.
  2. While the salmon mixture is busy getting cold, prepare the dipping sauce by placing all the ingredients to a small food processor and processing until smooth and creamy. Now place that too in the refrigerator to chill for a couple of hours.
  3. Disperse the white and black sesame seeds on a plate.
  4. Once the salmon mixture is fully chilled, roll it or scoop it into 36 balls*, roughly the size of a Ping-Pong ball, then roll them into the sesame seeds to coat.
  5. Heat the cooking fat in a large heavy skillet set over medium-high heat and cook the salmon balls, turning them often, until nice and golden all around, which should take about 8 to 10 minutes total. You might have to work in 2 or 3 batches, depending on the size of your skillet.
  6. Make sure not to overcrowd the pan so that air gets to circulate freely between each ball.
  7. Allow the balls to cool slightly before serving with the dipping sauce.
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I’m giving away a free copy of Paleo Home Cooking so be sure to enter to win this fab cookbook!

a Rafflecopter giveaway

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