Avocado chocolate pudding

I semi followed a recipe, just tweaked a little to make it a little healthier

Ingredients:

1/4 cup of Olivinia spread...I used 3 tablespoons of coconut oil and 2 of Olivinia

1 cup of avocado puree

1 cup of powdered sugar....I thought that was crazy so I used 1/2 cup of sucanet and 2 table spoons of powdered sugar

1/2 cup of unsweetened cocoa powder

1 teaspoon of pure vanilla extract

1/4 cup of cornstarch

In med saucepan, melt spread and coconut oil over low heat. Stir in avocado puree, sucanet, and powdered sugar, cocoa powder, and vanilla. Cook mashing wellwith a silcone spatula to smooth out any lumps from avocado puree, until mixture thickens..3 mins about. Off the heat gradually stir in cornstarch. Serve warm with your choice of topping. We topped ours with woth fresh berries.

****Pudding is a very rich dark chocolate pudding, the kids and I like dark chocolate, I know a lot of people don't care for dark. ******

Corn and Potato Chowder

Ingredients:

3 tablesoon of butter
1 tablespoon of onion powder...because kids and Mike don't like the texture of onion (lol)
2 tablespoon of wheat flour
32 ounces of low sodium vegetable broth
3 bacon slices
2 1/2 cup of potatoes diced up
1 cup of frozen corn niblets
2 little cans of creamed corn
1 can of of cream of celery (healthy request kind)
sea salt
pepper
2/3 cup of milk....(I used light cream)
and 2 handfuls of chedder cheese

I garnished mine and the kids soup with fresh avocado

In a large saucepan dice up bacon and start cooking in dutch oven. When bacon crisps up add onion powder and stir. Add butter and mix. When melted add 2 tablespoon of whole wheat flour, coating bacon and onion powder. Add broth bring to a boil and whisk until smooth. Reduce heat add potatoes and cream of celery and simmer for about 20 mins...till potatoes are tender. Add corn, and creamed corn, add the milk. Cook for 5 mins. Remove from heat and stir in cheese. Season as see fit with salt and pepper. I garnished mine with diced up fresh avocado....and enjoy

Honey Wheat Bread

1 loaf

Ingredients:
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

Instructions:
1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.