Over the weekend my family and I had our ‘last hurrah’ of the season in Atlantic City. We took the baby on the boardwalk, ate great food, and played 1-2 no-limit Texas Hold Em’ until 3am (while E was safely asleep in the room with my MIL & SIL).
It was a blast.
Mike usually likes to stop at Sacko’s Subs on our way home, but this time he wanted Tony’s (but ended up stopping at both for his family). Neither place has anything on the menu I really like. It was fine though, we had lunch the day before at The Continental, where I had brought home a leftover salad from (which was big enough for 4 people).
When we finally got home on Sunday (which felt like the longest car-ride ever), I ate my enormous soggy salad and decided I was still hungry. There was no food in our house, not even an avocado for pudding
(I’ve been making this a lot lately, but with 1 whole avocado, no banana, no protein and more stevia, to taste. I also can not eat it anymore with without the crust that I’m about to tell you about!)
If I am typically going to have a snack after dinner, I try to choose something that is high in protein. It always works for me. I pretty much had eggs in my fridge, carob in my drawer and some coconut oil. I’m a “when the world hands you lemons…..see if you can turn it into pesto” kind of girl. I trying to make rich, amazing food out of things I just have lying around.
I wanted chocolate mousse. With peanut butter. Maybe like a chocolate peanut butter cup mousse? Well…took those eggs and turned them and turned it into a creamy, delicious batch of mousse!
Chocolate Peanut Butter Protein Mousse
- 3 hardboiled eggs
- 2 hardboiled egg whites
- 4 ounces coconut cream or Fage total Greek yogurt (full fat)
- 1 Tablespoon carob powder, cacao or unsweetened cocoa powder
- 1 Tablespoon coconut oil
- 1 Tablespoon peanut butter (or almond butter)
- 1/2 Tablespoon non-dairy milk (coconut or hemp work best, but almond is ok)
- 3/4 teaspoon vanilla extract
- 18 drops NuNaturals liquid stevia (or 2 Tablespoons maple syrup)
- a pinch of sea salt
- 1/2 teaspoon xanathan gum or cornstarch (optional, to thicken)
Melt together coconut oil and peanut butter, then add sweetener and stir until combined. Place three whole hardboiled eggs, and two without the yolks into a food processor. Add carob/cacao, sea salt, vanilla, peanut butter/coconut oil/stevia mix and blend. Then add the rest of the ingredients and blend until combined. Pour it in a ramekin on top of chocolate flax crust (optional) and let it firm up in the fridge for about an hour.
Chocolate Hemp-Flax Crust
- 1 Tablespoon hemp seeds
- 1 Tablespoon ground flax seeds
- 1 Tablespoon carob powder or cacao (or unsweetened cocoa)
- 1/2 Tablespoon coconut oil
- 10 drops NuNaturals liquid stevia, or maple syrup to taste
- a pinch of sea salt
Place all ingredients in a food processor, stopping to scrape the sides. Drop it all into the bottom of a ramekin and press until even. Place in fridge until ready to use!
Note: I also use a combo of raw almonds and hemp, or almonds and ground flax. Macadamia nuts, hazelnuts also make for a great crust!
I am so extremely excited to announce that I just sent in my application for my 200 hour yoga teacher training!
Although I’d love to say I am doing this just for “fun” –it is a business decision. I have touched on here a while ago that I was looking to reinvent myself professionally. Bottom line, I need/want to work more. I cut back my hours significantly after Ella was born, and although I am still seeing clients part-time, I’m ready to get out there and hammer away like I was years ago. With something new. This is something Michael and I have discussed in length over the past several months. We are both hoping that this is the change I need to take things to the next level. I may even already have a job lined up! I’m so excited!
Now…let’s discuss the True Blood finale…for seriously!!!????