Avocada Chocolate Moose

going to surpise my wife with this one.

Prep Time: 10 minutes

  • 4 Ripe Avocados
  • 1 Cup of Sweetener (Agave Nectar or Evaporated Cane Juice)
  • 1 Tbls of Pure Vanilla Extract
  • 1 Cup of  Cocoa Powder (or Carob)
  1. Slice each avocado open and scoop out the insides.
  2. Place the inside in a food processor or blender.
  3. Next add the sweetener, vanilla, and cocoa powder.
  4. Blend or process the mixture until fully blended.

The mixture should be smooth and the color of chocolate. You can instantly serve the mousse, however we recommend you let it cool in the fridge for at least an hour. Serve in cups with fresh fruit or mint. Some of our favorite fruits we like to add are strawberries, raspberries, bananas, and sometimes pineapple! Now put your fears behind and delve into this delectable, healthy, and cooling summer dessert!

Fun With Cereal

Chex Mix-

  • Popcorn
  • Rice Check
  • Corn Check
  • Caramel Sauce
    • 1/4 Cup Butter
    • 1/3 Cup Brown Sugar
    • 2 Tablespoons Corn Syrup
    • 1/4 Teaspoon Vanilla
  1. Mix Caramel Sauce ingredients in pot over stove
  2. Poor over mixture
  3. Bake 180 for an hour

Cereal Toffee

  • 1 cup Sugar
  • 1 cup Butter
  • 2-½ cups Kix Cereal
  1. In a large frying pan, cook the sugar and butter over medium high heat until it’s a nice caramel color, and pretty much all the butter is incorporated. This happens usually in about 8-10 minutes.
  2. Pour the Kix cereal in, and then pour the contents of the frying pan onto an ungreased cookie sheet.
  3. Let harden, then break into pieces and try not to eat the entire batch.


Fried Chex

  • Butter
  • Chex
  1. Melt Butter
  2. Fry Chex in Butter

Gluten Free Teriyaki Sauce

  • 1/2 cup cold water
  • 1/2 cup Gluten Free Soy Sauce
  • 1/3 cup brown sugar
  • 1 clove garlic, minced
  • 2 Tbsp cornstarch
  1. In a small saucepan, mix water, soy sauce, brown sugar, garlic and cornstarch together with a wire whisk.
  2. Stir constantly over medium-high heat until thick and bubbly.

Gluten-Free Fish Sticks

We tried these last nights it was just me and the kids… and it was a hit… next time I may season the cornmeal with maybe some chili powder -or something- to give it that extra umph.

I cooked probably 7 tilapia filets and I could have made more it was split between myself, an eleven year old, and two three year olds.

We paired it with tatertots (of course) and some asparagus cooked in the oven.

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