So today Weezy informed me that in her six years of life that she always thought “sweet potatoes” were “super potatoes.”
She kept asking me why they were called that, and I was like “well they are sweeter than regular potatoes, hence the name sweet potatoes.”
We went back and forth a few times before she finally said “no mommy, I thought they were s uuuu p e r-potatoes” as she said it slowly and more clear.
It was pretty much the cutest thing I ever heard.
This all went down while Weez munched on sweet potato fries from Whole Foods, and were waiting in the car for Michael to grab his dinner from Mission BBQ.
The people getting in the car next to us were looking at me like I was insane as I was belly laughing.
We took a quick insta story, so maybe you saw how she says it (before it goes away).
It is in a way that it sounds like she is saying “sweet potatoes” but with kind of a “u” sound and she says it really fast, so it blends together.
This girl basically grew up living off sweet potatoes (if you followed The Fitness Dish when she was a baby you may remember all the Munchkin Meals with them).
Anyway, I thought you’d enjoy that story and also thought I would check-in to share my new spin on my old favorite dessert recipe (there are probably 10 different variations of this on my blog).
PS-If you didn’t see my post a few months back with all of my tips for safer grilling, you MUST check it out! It’s a short and sweet, to the point checklist to help you keep you family’s food safe and free of grill-induced carcinogens!
I pretty much spent the entire day cleaning and prepping for our party since tomorrow morning I am teaching a packed house over at Sol, then have a private client. Mike is playing golf when I get home so I will be pretty preoccupied trying to make sure Willie and the kids make minimal messes, than to be busy preparing!
The first thing I did today was make this pie. It is best made a few hours or a day ahead, so it can set in the fridge and so the flavors can all marry.You definitely don’t have to. You can eat it right away, or just let it chill and set for about an hour if you like.
Perfectly ripe avocados make it super creamy, and you have NO idea they are in there!
I’ve been making this for YEARS and this is the basic version of my cherry mousse pie without a nut crust.
The chocolate hazelnut crust (which I often used to use) was my favorite … but hazelnuts, pistachios, and cashews are Jaxon’s top allergens (they are the nuts I ate the most of … doc said it has nothing to do with it but I often wonder).
Anyway … this pie literally takes 10 minutes to make. Easy, quick, and a crowd pleaser.
I believe coconut oil to be a must, since it makes it firm (I’ve ALWAYS used it in my pudding/mousse) and no I won’t be cutting it from my diet!
You don’t have to disclose that there are avocados in here, they will never know!
Nut-Free Paleo Chocolate Avocado Mousse Pie
- 1/4 cup hemp seeds
- 1/4 cup pumpkin seeds (pepitas), or sesame seeds
- 1 Tablespoon chocolate chips (I use Enjoy Life)
- 1 Tablespoon unsweetened cocoa powder or raw cacao
- 1 1/2 Tablespoons honey (I use local honey from Maple Acres Farm)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon Himalayan sea salt
Place all ingredients in your food processor and pulse until it is sticky and together. You can always add more honey or a little bit of coconut oil if you don’t want to add more sugar. This ratio worked perfectly for me.
- 5 ripe avocados
- 1/4 cup plus 2 Tablespoons raw local honey
- 1/4 cup unsweetened cocoa powder or raw cacao
- 1/4 cup unrefined coconut oil
- 1 Tablespoon coconut cream (or grass-fed heavy cream)
- 1 teaspoon vanilla extract
- a pinch of Himalayan sea salt
Place all ingredients in a high speed blender (like a Vitamix, food processor works too) and blend until creamy and you can’t see any green. Pour on top of pie crust, place in fridge to set (a few hours ahead is best, but at least 1 hour will suffice). Lick the blender container 😉
Happy 4th, everyone!