Chocolate Avocado Pudding with Cacao Nibs & Raspberries

Last week I shared this recipe for Cauliflower Gruyere & Thyme Gratin that is perfect for those nights when you just want cheese for dinner. Well, this chocolate avocado puddings is the sweet-tooth breakfast version of that same feeling: for days when you just want chocolate for breakfast. 

This recipe is one of my favorites from Foraged Breakfast, my eCookbook, which you should definitely go check out if you like breakfast. Not only does avocado chocolate pudding come together in minutes, it's extraordinarily creamy, and pairs perfectly with fresh berries! Where as normal pudding might leave me in a sugar coma, I can eat this chocolate pudding for breakfast and feel just fine until lunch. So, basically, everyone wins. 

There are a lot of ways you can deck out your chocolate avocado pudding, though this recipe calls for raspberries and cacao nibs. Other delicious options would be toasted hazelnuts, whipped coconut milk, strawberries, or even a paleo blender brownie 😍 

If you give it a shot, share a picture! I'd love to see what you come up with. Remember to tag @ForagedDish

Chocolate Avocado Pudding with Cacao Nibs & Raspberries

Published October 5, 2017 by Caitlin Sherwood

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Serves: 2   |    Total Time: 10 minutes

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Ingredients:

• 2 avocados (180g)
• 1/4 cup milk of choice
• 2 tablespoons honey
• 3 tablespoons cocoa
• 1 teaspoon vanilla
• Pinch salt
• For serving: raspberries and cacao nibs

Directions:

1. Slice avocados in half, removing pit, and scoop flesh into a blender.
2. Add milk, honey, cocoa, vanilla and a pinch of salt to the blender, and place lid on blender jar. Turn the blender on high and blend for 1 minute, or until the pudding is creamy and has no chunks. (See note below).
3. Use a spatula to scoop pudding into serving dishes, and top with fresh raspberries, cacao nibs, or other toppings of your choice.

Order Foraged Breakfast for more recipes like this one! 

Grain-Free Banana Nut Waffles

I'm sharing another recipe from Foraged Breakfast today! Wonder what the heck I'm talking about? Go read about my first eCookbook, and then come back for this grain-free banana nut waffle recipe. 

When you descend the ski hill at Crested Butte in Colorado, the smell of vanilla, butter and maple syrup wafts in your face. It gets stronger the closer you get to the bottom. As the hill tappers off and your skis slow, you find yourself standing in front of a small shack serving Belgian Waffles. They are steaming even as they get plated, causing swirls of butter and maple syrup to take over your mind. Talk about a solid business plan! Serving hot waffles to hungry traveling skiers who just want something warm--now that's a jackpot. 

One whiff of those ski hut waffles has the ability to set me off on a waffle-craving craze for weeks. These banana nut waffles have a similar effect, filling the house with the sweet smell of maple syrup, butter, and vanilla. Toasted pecans only add to this experience. The difference is, they are made with 100% wholesome ingredients (because you know that's how I like it!). 

Grain-Free Banana Nut Waffles

Published September 28, 2017 by Caitlin Sherwood

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Serves: 4   |    Total Time: 30 minutes

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Ingredients:

For batter:
• 3/4 cup almond flour
• 1 banana
• 2 tablespoons coconut flour
• 1/4 teaspoon cinnamon
• 1 pinch salt
• 1 teaspoon baking soda
• 3 eggs
• 1/4 cup milk of choice
• 1 teaspoon vanilla

Optional, to serve:
• Sliced banana
• Toasted pecan pieces
• Butter
• Maple syrup

Directions:

1. Pre-heat a non-stick waffle iron.
2. Add batter ingredients to a blender, and puree until batter is smooth and no clumps remain.
3. Pour ¼ of the batter into waffle iron, and close iron. Cook for 4-5 minutes, until waffle is fluffy and golden. Transfer waffle to a plate.
4. Repeat step 3 until all of the batter is used, cleaning waffle iron as necessary between rounds to prevent and burning or sticking.
5. Serve with pats of butter, toasted pecans, sliced banana, and a drizzle of maple syrup.

This recipe is a sample from my eCookbook, Foraged Breakfast. Want to see the whole book? Click below! 

Broccoli & Pepper Jack Frittata

Frittatas are the answer. As long as you have eggs, frittatas will solve your problems. All you have to do is trust in the way of the frittata.

When I want to feed a crowd, I make a frittata. When I want to use up all of the almost-at-the-end-of-their-life veggies in the fridge, I make a frittata. When I am feeling extra organized and want to make a breakfast we can eat all week, I make a frittata. 

Heck, when the fridge is looking really bleak and I have to get dinner on the table, what is always there as a fall back? Good old frittata. 

That's why it's no surprise that three frittata recipes ended up in my first eBook, Foraged Breakfast (which you can get here!!!), this being one of them. I make a frittata at least once a week, because you really can just put whatever you have on hand in a pan and fill in the cracks with egg. 

This particular frittata calls for broccoli, a bit of bell pepper, potatoes, and pepper jack cheese (plenty of pepper jack!). It's simple, but it's killer. It's the kind of frittata I would serve to guests (I use fresh veggies for the guests, of course ... not those wilting veggies I mentioned earlier, of course! 😝) 

And you know me, impatient as always: frittata comes together quickly, too!

Broccoli & Pepper Jack Frittata

Published September 19, 2017 by Caitlin Sherwood

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Serves: 9   |    Total Time: 50 minutes

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Ingredients:

• 1 head broccoli, cut into florets  
• 1 medium Yukon Gold potato  
• 1 red bell pepper  
• 1/4 white onion  
• 1 teaspoon minced garlic  
• 6 eggs  
• 1/4 cup milk of choice  
• 1/4 teaspoon black pepper  
• 1/4 teaspoon salt  
• 2 tablespoons coconut oil  
• 3/4 cup shredded pepper jack

Directions:

1. Preheat oven to 375°F. Grease a 9-inch square baking dish with 1 tablespoon coconut oil. Set aside.
2. Dice the potato into bite-sized cubes, chop the broccoli into bite sized pieces, and dice the onion and bell pepper.
3. Heat remaining tablespoon coconut oil over medium heat in a large skillet. Once the oil is hot, add potatoes, broccoli, onion, bell pepper, and garlic to the pan. Cook, stirring occasionally, until the potatoes are tender. The onion should be softened. Scrape veggies into the prepared baking dish.
4. Sprinkle ½ cup cheese over vegetables.
5. In a mixing bowl, whisk together eggs, milk of choice, black pepper and salt. Pour over vegetable mixture. Place in oven, bake for 20 minutes. Sprinkle remaining cheese over top, and bake for 5 minutes more. Remove from oven. Eggs should be set. Allow to cool 10 minutes before slicing and serving.

Want more recipes like this one? You can order Foraged Breakfast for instant download!