Chocolate Avocado Pudding... AMAZING!

So, I was told by the doc that my girls go to, that the oldest needs WAY more good fats in her diet. The doc also mentioned her eating more avocado, nuts, using coconut and olive oil more, etc. Oook... sooo, off I went to look for stuff she would eat. She is a picky one. SOOO picky. I had remembered seeing a recipe for chocolate pudding floating around the interwebs, using avocado. I found A LOT of various recipes, but decided to combine a couple. I wanted fast and easy. I mean SUPER easy. What I came up with is DELICIOUS and AMAZINGLY easy! I was very skeptical about this, really, I was. But, I had to do the chef taste test, of licking the spatula clean, after I scraped the food processor clean. It is SOOO good. Seriously. I am impressed.

The only change I might make, next time, is to use a little less cocoa powder. This had a pretty strong chocolate flavor, but still YUM!

Chocolate Avocado Pudding

1 ripe avocado

2 Tbsp. cocoa powder
1 1/2 Tbsp. honey or maple syrup
pinch of salt (approx. 1/16 tsp.)

Cut avocado in half. Scoop insides out and put them in a food processor. Add cocoa powder, honey or maple syrup, and salt. Blend up until all ingredients are mixed together and smooth. This can take a little bit, to get it all smooth and creamy. 

Taa Daaa!! 

Chicken, Bacon, and Avocado Salad

So, after a busy morning, I was looking for something yummy have for lunch this afternoon. I love avocados... I mean, I LOVE avocados. And, bacon... So, when I come across a recipe that has bacon AND avocados, it makes my heart (and tummy) VERY happy!!! This is SSOOO delicious!!

Chicken, Bacon & Avocado Salad
6 chicken breasts, cooked

(3 C. Schwan's fajita chicken meat)
5-6 green onions, diced
1 package bacon (I used 6-8 slices)
1 avocado, cubed
2 Tbsp. mayo
salt and pepper, to taste

Cook bacon, until crispy. Transfer to paper towels to get excess grease off. Finely chop.
Season chicken breasts as cooking (original recipe suggested garlic, salt, pepper and onion.) and let rest. Cube when cooled. I used the frozen Schwan's fajita chicken meat, it is amazing in any chicken salad. Dice green onions and cube the avocado. Combine all ingredients in a bowl and add mayo. Just enough to give it a little moisture, you add more, if needed or to your liking. Salt and pepper to taste. Serve with sandwich buns or alone.

I modified the original recipe. The original recipe called for the 6 cooked chicken breasts, I substituted Schwan's fajita chicken meat. It also called for a whole package of bacon, cooked. I used 6-8 slices of the Schwan's precooked bacon slices. 2 avocados were used in the original recipe, I only used 1 cubed, avocado. 2-3 Tbsp. mayo were listed in the original recipe, I only used 2 Tbsp. AND I used 2 Tbsp. prepared guacamole. 

Original Recipe: A Kitchen Cafe