Avocado stars as the fat substitute for butter is this delicious fudgy brownie! This is also a great way to use up overripe avocados that have begun to oxidize and turn brown. A hint of avocado flavor can be detected. If you want to hide it even more try adding in a 1/4 cup maple syrup or a few tablespoons of molasses.
- 1 ripe or overripe avocado (1/2 cup mashed)
- 2 whole eggs, large
- 1 cup brown sugar (or coconut sugar)
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
- A pinch of fine sea salt
- Preheat oven to 325 degrees
- Grease a 9″ square baking dish and line with parchment paper
- Peel and pit the avocado
- In a food processor add in everything but the chocolate chips
- Process until you have a smooth mixture, scraping the bowl as needed. (This entire process can be done by hand in a single bowl as well, just make sure you mash up the avocado well)
- Fold in the chocolate chips, then pour the batter into the baking dish
- Sprinkle a few more chocolate chips on top
- Bake at 325 degrees for about 45 minutes, or until there is no “jiggle” left in the dish
- Set baking dish on a cooling rack and let it cool entirely
- Cut, serve, enjoy!
Light, delicate, and healthy, this simple spinach dish can accompany so many things. It goes especially well with fish. It can also be tossed in with pasta.
Yields ~ 1 serving, or 2 small servings
- 1 medium-large handful of baby spinach
- 1-2 cloves garlic, shaved on a mandolin or sliced thin by hand
- 1 lemon, juice and zest
- 2-3 TBS canola oil
- Salt to taste
- 1 TBS EVOO for drizzle (optional)
- Heat the canola oil in a saute pan
- Add the garlic chips to the pan and simmer until golden
- Remove the garlic and reserve for later
- Pour out almost all of the canola oil
- Add in the spinach and juice half the lemon while it’s in the pan. Sprinkle with salt. Flip the pan a few times. You just want to wilt the spinach, not cook it all the way. it only takes a few seconds.
- Remove from the heat, toss the garlic back in, and flip it around again.
- Top with lemon zest, squeeze more lemon juice on top if needed.
- Drizzle with EVOO if desired
Somewhere in my recovery I learned about a powerful tool that I like to call The Pause. I figured out, with some help, that I didn’t always need to reply with a quick snarky answer, or any answer at all in some cases. The Pause has kept me out of a lot of trouble since I started using it…
The trouble with it is actually remembering to use it. In the heat of the moment it’s easy for me to just blurt something out that may or may not be helpful or kind. I keep practicing though, pausing before I speak or act out, and it is now becoming almost second nature.
I try to ask myself and answer the 3 questions guaranteed to keep me in line:
1. Does it need to be said?
2. Does it need to be said now?
3. Does it need to be said by me?
When I’m irritated at a person or situation, the answer to all three of these questions is usually “no.” I can save myself a lot of grief later by utilizing The Pause and keeping my mouth shut now. The same principle can be applied to actions, not just words.
Another helpful set of questions I can ask myself before speaking that has been shared with me is T.H.I.N.K.
1. Is it True?
2. Is it Helpful?
3. Is it Inspiring?
4. Is it Necessary?
5. Is it Kind?
Practicing The Pause has helped make me a better person, and happier as well. It has enabled me to open my mind to other ideas because I’m not using my brain to quickly come up with a quick retort or snappy comeback.
The Pause has been an essential tool in my spiritual toolkit. It has saved me from having to make thousands of apologies and amends for my words and actions, and I’m sure it can do the same for you.
~Thanks for reading