Chocolate Avocado Muffins/Cupcakes (Paleo)

I don’t know if it’s just me, but baked avocados kinda have a weird taste. Luckily, I’ve learned the secret to using them in a baked good. Wait a few hours (or even the next day) before digging in! Not only does all traces of avocado disappear, but the baked good gets a super rich, chocolatey taste and stays nice and moist!

Score!   

So, I usually make these chocolate muffins/cupcakes early in the morning (to have that night) or at night (to have the next day). They are so worth the wait!

Ingredients:

1 ripe avocado

2 eggs

1/3 cup applesauce

1/4 cup honey

6 tbsp almond milk

1/2 tsp vanilla

1/3 cup coconut flour

1/4 cup cocoa powder

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

1/8 tsp stevia

Optional: chocolate chips

Directions:

Preheat oven to 375 degrees and spray oil over muffin tins.

In a food processor, blend together the avocado, eggs, applesauce, honey, milk, and vanilla. Add and blend in coconut flour, coca powder, baking soda, baking powder, cinnamon, salt and stevia. Stir in chocolate chips, if using. Pour into muffin tins and bake for 20 minutes.

Let cool completely (to get rid of slight avocado-y taste). These taste even better the next day!   

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“Zombie Brain” (AKA: Whole-Roasted and Spiced Cauliflower)

Everyone knows what tomorrow is! Valentines Day? Ummm, sure? But let’s set aside the fake holiday and talk Walking Dead!

This year we’re having a “Bloody Valentines Day” Party to kick off the start of Walking Dead again. My dad wasn’t too enthusiastic about this until I suggested we make ribs for dinner. Now he’s on board. And I’m making a cauliflower brain fit for zombie consumption. In case, anyone else is as crazy as I am, see the recipe below!

For all non-Walking Dead fans, feel free to make this and call it “whole-roasted and spiced cauliflower” 😉 

So yes, tomorrow will look more like a repeat of Halloween than Valentines Day at my house. Sorry, Walking Dead takes higher priority.

Ingredients:

1 cup plain, whole milk yogurt

2 tbsp avocado oil

1 and 1/2 tbsp paprika

1 tbsp garlic powder

2 tsp curry powder

1 tsp turmeric

1 tsp chili powder

1/2 tsp salt

1/4 tsp cayenne

1 cauliflower, leaves and protruding stem removed

Directions:

Preheat the oven to 425 degrees and cover a baking sheet with aluminum foil. Set aside. Place cauliflower on top.

In a large bowl, combine the yogurt, oil, and spices. Mix together.

With a spoon, “paint” the cauliflower until entirely and thickly covered with the yogurt mixture. Reserve leftover yogurt mixture. Place in the oven to bake for 30 minutes. Afterward, allow to cool for 15 minutes before cutting. Use reserved leftover yogurt as a dipping sauce.