Archive for May, 2012

Stevia Sweetened Chocomole

There is everything to love about chocomole: thick, chocolatey goodness. Healthy avocado and unsweetened cocoa powder. I’ve made chocomole sweetened with dates, honey, agave, and maple syrup. I love them all! I decided, though, that in order to cut the calories just a bit that I’d make a version with stevia. It did not disappoint.

You can add enough water to thin it to pudding consistency or keep it thick like frosting. I’m pretty certain that for Jackson’s first birthday I’m going to make him a Pumpkin Chocolate Cake with Chocomole frosting. Chocolate cake with chocolate frosting = awesome mom. Chocolate cake with chocolate frosting that contains no grain, no refined sugars and packs healthy ingredients like pumpkin and avocado = awesome mom!

Stevia Sweetened Chocomole

2 very ripe avocados
1/3 – 1/2 cup unsweetened cocoa powder (to taste)
1 Tbsp all natural smooth nut butter
5 servings of stevia (or to taste)
2 Tbsp – 4 Tbsp water (to desired consistency)

Add everything to the food processor and process until very smooth. The worst part about this chocomole is that you can’t shouldn’t eat the entire batch in one sitting!


Single Serving Coconut Oil Chocolate Frosting or Coconut Oil Chocolate Truffles (Paleo)

You could top a single serving mug cake with this as frosting at room temperature or you could chill for a bit and roll into balls for truffles. Or you could just eat it with a spoon as a snack like I do!

Single Serving Coconut Oil Chocolate Frosting / Truffles

2 Tbsp coconut oil, softened but still solid
2 Tbsp cocoa powder
2 packets stevia

optional: vanilla, mix-ins such as mini chocolate chips, raisins, chopped almonds

Mix the coconut oil, cocoa powder and stevia vigorously until it is very smooth and well combined. Spread it on a treat as a frosting or chill it then roll it into balls for truffles. Truffles with mini chocolate chips rolled in almond flour would be delicious! Mine never lasts long enough to chill, I just spoon it into my face immediately.

Chili Lime Chicken Kabobs (Paleo)

From I doubled this recipe and it is a new favorite around here. Definitely a regular in the dinner rotation!

Chili Lime Chicken Kabobs

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • cayenne pepper to taste
  • salt and pepper to taste
  • 1 pound skinless, boneless chicken breast – cut into 1 1/2 inch pieces
  • skewers


  1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Lemon Vinaigrette on Kale Salad

I put this together to serve on kale salad that is a knock off of a Whole Foods prepared salad. My salad contained:

Chopped kale
Finely chopped scallions
Thinly sliced carrots
Toasted walnuts
Feta cheese

Then I dressed it with this lemon vinaigrette:

1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tsp honey
1/4 tsp tarragon
salt and pepper to taste

Pour the dressing over the kale and let it sit for a little while to soak in. Kale is so sturdy is pretty much never wilts down so give it a chance to absorb all the flavor of the dressing. Delicious!

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
May 2012
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