This was a good week for Food Waste but a bad week for my Meal Plan. I only cooked twice this week, the Italian Bake and the Veggie Pot Pie. We are almost out of leftovers but I have a lot of produce I need to use, thankfully it still looks good. Some of the produce includes broccoli, cauliflower, asparagus, and a red bell pepper. I may have to cook some of it and put it in the freezer.
The only Food Waste I have is one itsy bitsy potato. I didn’t even take a picture because it is so unassuming. It kept getting stuck behind other stuff in the fridge until I didn’t want to serve it to anyone.
I had bought to containers of strawberries over the weekend and we ate one immediately. The second container set in there until there were a few bad spots so I made short work of that yesterday afternoon. I cut up some of the berries and put them in the freezer for quick smoothies. The rest of the strawberries I shared with the kids and enjoyed like this…
Oh yeah baby! This was so yummy! I’m planning on making it for Valentine’s Day. I’ve seem a lot of recipe’s for this; some call it a Chocolate Mousse, some call it Chocolate Pudding or Chocolate Fruit Dip, but who cares it is Chocolaty Goodness! (It is also high in fat so watch out if that concerns you.)
- 4 ripe avocados
- 1 cup cocoa powder
- 1 cup agave (you could probably use soaked, pitted dates instead)
- pinch of salt
- a few drops of vanilla
- Open avocados and empty them (minus the pit) into a blender/mixer/food processor.
- Blend until smooth.
- Add half of the cocoa powder and half of the agave along with the salt and vanilla.
- Blend until well mixed, taste and add more cocoa powder and agave until it is the flavor you like. You will not taste the avocado.
- Refrigerate until cold.
This could be served with almost any fruit, strawberries make a wonderful accompaniment; I’ve even seen it used to frost a cake. I could eat it with a spoon but I’m wild like that. You will not believe something this creamy is dairy-free.