Chocolate Avocado Pudding

Avocado and cocoa powder are a nutritional match when it comes to desserts. The creamy texture of the avocado paired with the rich taste of chocolate will challenge your previous pudding recipes that called for processed dairy, corn-based thickeners, and refined sugar. Miss Alexa is giving the pudding world a makeover with two fruits and a legume. That’s right, eating healthy means keeping it simple.

This recipe is packed with potassium from the avocado and bananas and is an excellent source of heart-healthy monounsaturated fats. Potassium is necessary for regulating blood pressure and fluid balance while monounsaturated fats provide flexibility to the lining of our cells so that essential nutrients can enter. The cocoa powder provides polyphenols as well as flavonoids, both of which exert anti-inflammatory effects. The best part about this pudding recipe is that the carbohydrates and sugar from the bananas and maple syrup are balanced with healthy fat from the avocado. Prep time is minimal and the end result will have you fighting over who gets the last spoonful!

Ingredients:

Serves 2

• 1 ripe avocado

• 2 medium ripe bananas

• 4 tbsp cocoa powder

• 1 tsp cinnamon

• 2 tsp vanilla extract

• 1 tbsp maple syrup

• 1 dash sea salt

• Slivered almonds for garnish

Instructions

1) Add all ingredients to food processor or blender and blend until smooth.

2) Refrigerate for at least 2 hours and serve cold topped with slivered almonds. Enjoy!

Homemade Hummus

Homemade hummus is one of the easiest ways to get more legumes into your diet. Legumes consist of lentils, peas, and beans and were a major food group in the diets of our early ancestors. Thanks to the Middle East, legumes are making a comeback in the diets of countries all around the world!

Chickpeas (also known as garbanzo beans) form the base of this recipe, and are an excellent source of dietary fiber, protein, folate and manganese. Folate is a B vitamin that is critical for DNA replication (making new healthy cells every day) and methylation reactions. Methylation is used in over 250 biochemical processes in the human body including healthy gene expression, detoxification, and neurotransmitter production to name a few. Proper methylation is necessary to keep unhealthy genes “silenced” so that a person does not develop chronic illness and disease. Methylation function can be assessed through genetic testing (for more information, click here: https://www.missalexanutrition.com/lab-services/genetic-testing-with-interpretation-). Manganese is a trace mineral that aids in keeping your blood sugar stable as well as cholesterol metabolism. This means hummus is an excellent recipe for Diabetics and Heart Disease patients.

It’s time to pull out the food processor and treat yourself to this delicious recipe that can be used as a dip or a spread for wraps and sandwiches. Homemade hummus is a quick, easy, and appetizing recipe that is sure to please any crowd!

Ingredients:

• 2 cups of canned chickpeas (garbanzo beans), drained & rinsed

• 1 garlic clove

• 1 tbsp olive oil

• 2 tbsp lemon juice

• 1 dash sea salt & pepper

• Garnishing options: fresh parsley, paprika

Instructions

1) Put all hummus ingredients (except garnishing options) into a food processor and blend until smooth. Add water to thin (if necessary). Add garnishing options.

2) Serve hummus as a dip or spread. Enjoy!

Mini Banana Pancakes

Yes everyone, it is possible to make “healthy” pancakes, with only four ingredients might I add! This recipe has been a staple among my patients (and their children) due to its easy prep and delicious flavor. While you may be skeptical, I can promise you that this recipe has been tried and true throughout the years. The banana works as the perfect binding agent for the batter, while adding that sweetness that leaves absolutely no need for added sugar. The egg helps the pancake rise, while adding a nice punch of protein and healthy cholesterol to fuel your morning. The dash of cinnamon helps regulate your blood sugar to avoid that afternoon slump and the medium chain triglycerides in the coconut oil provide your liver with energy promoting fatty acids. Who would have thought that a stack of pancakes would be your new go-to “health” breakfast? Miss Alexa did. And do not limit this recipe to just breakfast, feel free to pack them for a healthy snack or freeze leftovers so you can pop them in the toaster for an evening dessert. The options are endless!

Ingredients:

Serves 1

• 2 eggs

• 1 large ripe banana

• 1 teaspoon of cinnamon

• 2 teaspoons of coconut oil

Instructions

1) Add eggs, cinnamon, and banana to a blender and blend until smooth to create the pancake batter. Set aside.

2) Add 2 teaspoons of coconut oil to a skillet warmed on the stove and let melt. Add pancake batter slowly to skillet until you’ve created a pancake no larger than the size of your palm (the more "mini"/smaller you can make the pancakes the better they will turn out). Cook each pancake for 30 seconds on each side and serve.

Note: you may need to add extra coconut oil if skillet gets too dry in between pancake batches.

Homemade Granola

Nothing makes my kitchen smell better than a pan of homemade granola baking in the oven. This is my absolute go-to recipe for parties, gatherings, and holidays due to its delicious taste and healthy ingredient list. Serve it with smoothies, top it over yogurt, or just eat it plain as it is! The best part is that you know you are nourishing your body with whole food ingredients that taste as delicious to your taste buds as they do to your intestinal cells.

This recipe includes a base of nuts and seeds for protein, coconut for healthy fat, and honey with raisins for that extra sweet taste. Simple, easy, and delicious, you cannot go wrong with including this recipe as a staple in your kitchen. After your first bite, you may wonder why you ever settled for store bought granola’s loaded with refined sugar, processed oils, and gluten-containing grains. Here are the stand out ingredients for your new favorite granola recipe:

Ingredients:

• 1 cup raw cashews

• 3/4 cup raw almonds

• 1/4 cup raw pumpkin seeds, shelled (also called “pepitas”)

• 1/4 cup raw sunflower seeds, shelled

• 1/2 cup unsweetened coconut flakes

• 1/4 cup coconut oil

• 1/4 cup honey

• 1 cup raisins

• 1 tsp sea salt

• 1 tsp vanilla extract

Instructions

1. Line a baking sheet with parchment paper and preheat your over to 300 F. Place nuts, seeds, and coconut flakes in your food processor and pulse until the mixture is broken up into small pieces to your liking.

2. In a small bowl, melt the coconut oil and honey. Add vanilla extract and sea salt, stirring well.

3. In a large bowl, add the contents from the food processor. Now add the raisins and stir. Pour the melted coconut oil/honey mixture into the large bowl, stirring well until the nut/seed/raisin mixture is well coated.

4. Evenly spread out contents from large bowl onto your pan lined with parchment paper. Cook for 20-25 minutes, stir once, and cook for a few extra minutes until your granola is lightly browned.

5. Remove granola from the oven. Using a spatula, press the granola together to form a flat surface. Cool for 15 minutes, then break into chunks. Store in an airtight container. Enjoy!