Boston is my home<3
Kinesiology major at UMass Amherst
CW 148 145 139 138
GW 1: 140 REACHED!
GW 2: 135
GW 3: 130
UGW HAPPY AND HEALTHY :)
I want to inspire myself to get in shape and i want to inspire others!
Happy birthday to the worlds greatest dad! I couldn’t imagine where I would be today without your love and support. Your my biggest critic but my biggest fan. Thank you for always being there for me! Love you😘
“A little bit of Monica in my life, A little bit of Erica by my side, A little bit of Rita is all I need, A little bit of Tina is what I see, A little bit of Sandra in the sun, A little bit of Mary all night long, A little bit of Jessica, here I am…”
If you don’t know this reference, you’re definitely too young for me.
This vegan & gluten free recipe was both a labor of love and of luck. I teach at a school that has, in my experience, some of the best high-school-dining-hall food out there. Aside from just awesome hot dishes, there’s always an abundance of bananas, locally sourced apples & peaches, and, from time to time, avocados. Bowls and bowls of ripe avocados that all 500 of us just eat with a spoon. It’s a beautiful thing. But even more beautiful than just eating it fresh is that this abundance of avocados gave me the opportunity to truly get this recipe right. So 4 batches of avocado banana mousse (each attempt getting many samplings along the way), I finally settled on this version. It doesn’t taste like banana and definitely doesn’t taste like avocado. The cocoa is chocolatey but not powdery, and the texture is smooth and creamy. Although not quite as light and fluffy as a mousse, I described it to a friend as, on the scale of pudding to mousse, “definitely on the mousse side of pudding.” I don’t know how much sense that makes but the mousse tastes awesome and is actually pretty good for you too. Plus, it’s ready in about as long as it takes to puree a banana (aka: 30 seconds).
2 1/2 cups of oats (be sure to get gluten free if desired)
1/4 cup of melted butter or margarine
1/2 cup of nut butter
One pinch of salt if you’re using unsalted nut butter
1/4 cup of maple syrup, agave, or honey
Gather up all of your ingredients of goodness, and chuck them all in a medium sized bowl. This is also a good time to eat some peanut butter from the jar because peanut butter is godly.
Stir everything together - the mixture should hold together when it’s pressed into a ball. If it’s too dry, add a little more syrup until it sticks together… Who doesn’t need a little more sweetness in their lives!
Pop your oat mixture into a dish lined with parchment paper to prevent any annoying stickiness, and press it down with either a spoon or your fingers, because that’s a lot of fun (if you do so, licking your fingers when you’re done is mandatory because it’s delicious).
Place the whole thing in the fridge or freezer until it’s hardened (about 10 minutes).
Serve however you like, I love this with yogurt and fresh fruit for a fantastic breakfast.
KNOW IT’S HARD BECAUSE IT TASTES SO GOOD BUT TRY NOT TO EAT IT ALL IN ONE GO SAVE SOME FOR LATER
Have fun with this! You can add:
1/2 cup chocolate chips.
Finely chopped dried figs or dates
Pumpkin seeds, chopped pistachios etc.
1/2 cup dried cranberries.
Chopped walnuts, with 1 teaspoon cinnamon added to the nut butter and sweetener mixture.