justbesplendid:

Five minute chocolate avocado pudding by Kirbie’s Craving

Ingredients: 

• 1 ripe small or medium avocado
• 1/4 cup cocoa powder
• 1/3 cup raw agave nectar
• 1/4 cup nonfat milk

directions:

1. Blend all ingredients into a blender until smooth and creamy. You may need to add more agave nectar depending on the size of your avocado. It’s ready to eat immediately or you can also refrigerate.

tiny-vessels:

mygoalis140:

seedsnsmiles:

If you fancy something chocolately, fudgey and almost unhealthy tasting, try this!

1. Mash 1/3 of a large banana in a small bowl with a fork, continuing to mash until it’s like a puree.
2. Add as little or as much cocoa powder as you like - I used about 1/2 tsp, and stir until all mixed in. You could also add a natural sweetener like stevia if you wish, but mine was delicious without. (The riper the ‘nana, the better!)
3. Spread on to a brown rice cake and top with slivered almonds and shredded coconut. You can really play around with toppings here! Cinnamon, pumpkin seeds and dried fruits would all be awesome too.

Voila! A healthy (vegan) chocolate snack. You can thank me later. ;D

Making this today. Yessss.

(via kayteelouise)

justbesplendid:

Watermelon Frosty by Healthy Happy Life

serves 2

2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

optional: 2 shots of tequila (or sub with more water or fruit juice)
also optional: a few dashes of cayenne powder in the blender or over top when you serve!

Garnish: a few slices of watermelon - with rind on - frozen.

Blend Pour. Garnish with frozen watermelon/rind slices. Serve! Enjoy.

Chicken & Vegetable Soup — College Edition

Here’s a souper (hardy har har) easy recipe for your crockpot. 

I used: 

4 cloves garlic

2 yellow squash

2 zucchini squash

2 crimini mushrooms

2 organic boneless/skinless chicken breasts

2 boxes organic chicken broth

1 red skin potato

1 onion

1 celery stalk

Baby carrots

Basil

Dill

Rosemary

Thyme

Chop everything up, throw it into the crockpot and let it cook for 3 hours on high or 5 hours on low. 

Here’s another version I made a few months ago, this one included rice: 

fattiesdelight:

Caramel Apple Cake

(via darkindigo)

(Source: cvhcvh, via daurbannerd)

doctorwho:

Interviewer: “What was your reaction when they first told you that you had the part, and where were you?”

Jenna-Louise Coleman: “I was in Marks and Spencers holding an avocado, having a debate about what goes best in an salmon salad.”

oscarstardis:

#The moment the fandom fell in love

Dear Jenna-Louise

First: welcome to the family. Second: just in case you’re still wondering about what goes best in a salmon salad, here’s a recipe. Enjoy!

Fresh Smoked Salmon Avocado Salad

• 8 ounces smoked salmon
• One bag mixed salad leaves
• 1 medium avocado, peeled, pitted and sliced
• cherry tomatoes, halved
• curled carrot strips
• 2-4 black olives
• sprouts to taste
• 4 tablespoons avocado oil or olive oil
• 2 tablespoons lemon juice
• 1 teaspoons Dijon mustard
• 1 tablespoons freshly-chopped chives
• garnish with lime wedges

Share the salad leaves between four serving plates and top with the avocado, tomato, olives, sprouts, and carrots strips. Arrange the smoked salmon on top.

To make the dressing, whisk together the avocado oil or olive oil, lemon juice, Dijon mustard and chives. Season with salt and pepper, then sprinkle over the salads. Garnish with lime wedges. Serve at once.

(Source: stupidbloodyidiots)

justbesplendid:

Spicy roast potatoes by Sips and Spoonfuls 

Ingredients:

4 tbs olive oil

3 tsp espellete pepper mustard

2 tsp chili flakes (can vary amount depending on taste)

salt to taste

500 gms baby red potatoes

1 bulb garlic

chopped herbs of your choice (I used coriander)

Directions:

Preheat the oven to 180 degrees Centigrade. In a bowl, combine olive oil, mustard, chili flakes and salt. Mix until well incorporated. Wash potatoes thoroughly and cut in half. Mix with the marinade until well combined. Split the garlic head into 2-3 pieces and together with the marinated potatoes, place in a baking tray. Cover with foil and bake for approximately 30 minutes or until potatoes are soft when pierced with a fork. Turn the grill on and grill the potatoes to get a nice brown color and crispy coating (approximately 5 minutes). Sprinkle with chopped herbs and serve immediately.

You may smash the leftover garlic with a fork and combine with butter to use on garlic bread.

justbesplendid:

Avocado eggs benedict by Confections Of A Foodie Bride

Ingredients

• 2 English muffins
• 4 slices bacon
• 1 avocado
• Salt
• Pepper
• 4 eggs

Instructions

 

1. Heat a sauce pan with 2 inches of water to a simmer.
2. Split the English muffins in half and toast until browned.
3. Cook the bacon to a crisp and set aside.
4. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
5. Add a pinch of salt and mash with a fork.
6. Spread the avocado over the toasted English muffin halves and top with the bacon.
7. Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).
8. Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.
9. Cook the remaining two eggs and serve seasoned with salt and pepper.

A quick snack

I just discovered that extra sharp cheddar cheese and watermelon are a lovely combination. I suggest you try some.