Avo Maria

No, I didn’t make any spelling errors. I’m referring to one of my favorite produce items on the planet, the avocado. I can avocado any way it’s given to me–plain, in a smoothie, as guacamole, on myriad savory dishes, and now…in pudding.

If you’ve been reading my blog, you’ll know that I have a serious ice cream problem and am on a quest to find as many healthy substitutions to assuage my cravings. Since my chia seed pudding post (click here to read), I’ve made several different variations and make batches on a weekly basis. It hasn’t gotten boring at all and the versatility of the recipe is impressive–I’ve even made a pumpkin version and fell deeper in love with the recipe as a result. However, while in Chicago a couple of weeks ago, I was reminded of how much I missed drinking avocado smoothies from one of my favorite Vietnamese restaurants, T.A.N.K. I don’t know what voodoo they do, but no one makes an avo smoothie quite like them. Trust and know, I’ve done my research and have the healthy hair, skin and nails to prove it! Sipping the green goodness triggered me to think of other ways to incorporate avocado into my diet, namely as an ice cream substitute. Once again, the internet and diet gods chose to bless me, for I came across a great recipe for a chocolate pudding that uses avocado as its base. Experimentation was calling my name! For those of you that are interested in giving this pudding a try, here’s the recipe:

Ingredients (2 servings):
– 1 large, ripe avocado
– 2 tbsp. of cocoa powder
– 1 tbsp. Stevia (or sweetener of choice)
– 4 squares of dark chocolate (at least 70% cocoa)
– Almond milk (or milk of choice)

– Cut the avocado in half, remove the stone and scoop the flesh into a dish.
– Add the cocoa powder, Stevia (or preferred sweetener), and mix well.
-In the meantime, melt the dark chocolate in a microwave, then pour it into the avocado mixture.
– Give it another good mix.

The texture should resemble a traditional pudding. If not, add almond milk a little at a time, until the pudding reaches your desired consistency.

Not only is this pudding delicious, it’s also loaded with healthy fats and fiber. Good times all around!

I’ve made this pudding a few times since my initial trial and am in love with the recipe. It’s simple, quick to make, and quite versatile. For second attempt, I added some coconut flakes and was very happy with the turnout. The third time, I sprinkled a small amount of pink Himalayan sea salt on top for added health benefits and because I’m a sucker for sweet/savory combinations. It. Was. DIVINE. A couple of nights ago, I was feeling ambitious and decided to combine my chia seed pudding recipe with this one and was blown away–it worked awesomely well.
20150422_223240I simply had to add more almond milk and use less seeds. I will definitely be adding avocado pudding to the dessert rotation as I continue on my quest for more easy healthy sweet treats.

If you decide to use this recipe, let me know what you think!


Many people don’t know that I had have a serious addiction; I fight urges on a daily basis and think about it all the time, day and night, sometimes it makes appearances in my dreams. Ice cream. It makes me happy, keeps me company, can be savory, sweet, or both. Ice ream comforts me and punishes me; it can be a happy ending and yet a sad one when the spoon hits the bottom of the carton. It can be smooth, or chunky and rough; soft or hard, cheap or expensive, good in small doses, but bad in large quantities. Ice cream is a metaphor for life. Ice cream is life. Ice cream gives me life.

In order to keep from relapsing, I need healthy substitutes and activities to suppress my urges. Enter the chia seed.

Although I’m not into food trends, and chia seeds are gaining in popularity by the day, I’m a believer in these little suckers. They’re smaller than flax seeds, but even though many people compare them to each other, chia seeds are filled with twice the protein of most grains and contain five times more calcium than milk. On top of that, they are rich in omega-3 and omega-6 fatty acids, soluble fiber, potassium and several antioxidants, nutrients and minerals. Incorporating chia seeds into you diet will provide many benefits, such as:

Increasing Protein Intake
Most people—especially women and vegans/vegetarians—don’t consume enough protein. Chia seeds make a great source of protein for vegetarians and don’t have any cholesterol. One one-ounce serving of these amazing little power seeds has 4.4 grams of protein.

Upping Fiber Consumptions
A one-ounce serving of chia seeds has 11 grams of dietary fiber, which is about a third of the recommended daily intake. Adding some seeds to your diet is a super easy way to make sure you’re getting a proper amount of fiber, which aids in digestive health.

Providing Phosphorus (Something that’s not on anyone’s radar, let’s be honest)
Chia seeds also help you maintain healthy bones and teeth (the calcium benefits bolster this effect). Phosphorus is also used by the body to synthesize protein for cell and tissue growth and repair.

Improving Heart Health
Chia seeds have been shown to improve blood pressure in diabetics, and may also increase healthy cholesterol while lowering total, LDL, and triglyceride cholesterol. Don’t we all want to keep our hearts pumping like well-oiled machines? Yes. Yes we do.

Combatting Diabetes
Chia seeds slow down digestion. The gelatinous coating chia seeds develops when exposed to liquids-can also prevent blood sugar spikes.

Fighting Belly Fat
Chia’s stabilizing effect on blood sugar also fights insulin resistance, which has been tied to an increase in belly fat (source: Live Strong). Enough said. No one wants belly fat.

Filling You Up Faster
Tryptophan, the same famous amino acid found in turkey, is also found in chia seeds. Even though tryptophan is notorious its “Itis-inducing” property that makes you want to take a major nap, it also helps to regulate your appetite, sleep and improve your mood. Added benefit to getting full faster: making less room in your belly for bad things.

So after doing the knowledge on this super seed, of course I had to find ways to add this to my diet. Since getting rid of all the ice cream in my apartment, I had to replace it with something. Why not chia seed pudding? I had my first taste of some at a “lunch and learn” session with the office nutritionist and fell in love. It reminded me of many Chinese desserts I’ve eaten from my childhood up till now. One of my co-workers told me she’s been making chia seed pudding at home recently for health reasons and also because she loves how it tastes, (she’s also Chinese). We bonded and she gave me her simple recipe. I tried it right away and made my own little tweaks to tailor it to my taste buds.

I was surprised at all of the positive responses and requests I received from my last post, in which I referred to making the pudding for the first time (click here to read it), all of them calling for the benefits and for the recipe. So, I’ve already detailed several of the awesome ways chia seeds will improve your life, now here’s to make a healthy, quick, easy, and tasty chia seed pudding:

2 cups of coconut milk or other milk (I just tried hemp milk and it’s fantastic!)
3 tablespoons of agave nectar, or sweetener of choice (adjust according to your personal taste)
1/2 cup of chia seeds
1 teaspoon of vanilla (or to taste)
Cinnamon and nutmeg to taste (optional)

In a quart-sized container with a lid, add all ingredients. Place lid on top and shake to mix them all together. Put container in the refrigerator for at least four hours, stirring occasionally. (I left mine in the fridge overnight and it was fine.)


Since my first attempt, I’ve made a chocolate version as well. All you have to do is add about 3 tablespoons of cocoa powder.

Last night I was feeling adventurous and was in need of a filling, protein-packed dessert, so I did something a little different. I heated the pudding, then added whey protein-infused almond butter and two squares of intense dark (80% cacao) chocolate. I mixed the concoction together so everything could melt and blend, then let it cool slightly. I ate it warm with some hot tea and was in absolute heaven with my chocolate nut butter pudding! There are probably endless variations that can be concocted, like adding a cup of strawberries for a strawberry version, or you can add more spices to the cinnamon and nutmeg for a Chai Chia Pudding.

Even though the gel coating the seeds make when soaked in liquid soften the seeds, if you’re not a fan of the texture, you can put the pudding in a blender and blend until smooth. It will thicken in about 10 minutes in the fridge and will be ready for consumption even sooner.

Next up in chia seed experimentation: savory recipes! Stay tuned…

In the meantime, let me know if you tried the recipe and/or any variations. I’d love to know if you like this as much as I do, or if you’ve come up with your own versions.

MM Does TT: Simply Z Best?

Due to another great online deal, the Mavericks went to ZBAR Restaurant and Sky Lounge on a Tuesday evening (it’s closed on Mondays), which made changing the name of our weekly dinner to “Tasty Tuesday” necessary. Having had our share of myriad tapas from all over the world and because Marissa had dined at ZBAR awhile back, I believe I subconsciously set the bar higher than usual. New York City has some pretty high caliber tapas bars and Spanish restaurants, so I really hoped this place wouldn’t disappoint.


Being that ZBAR is a rooftop venue on the far west side of the city by the Hudson River, the eastern view of the Manhattan skyline was quite exceptional, and the floor-to-ceiling glass windows showcased it wonderfully. The bar/restaurant was trendily clad in white leather and brushed steel and dark wood seating, stone accents, mood lighting, and well-stocked liquor shelves. Their creative and delicious sounding cocktail menu thoroughly whetted my appetite for sinful libations, but I held off so I could properly enjoy our bottle of wine. All I could hope was that the ambience and presentation of the food (I did my research online and saw food pics) weren’t all fluff and no substance.

Our deal included one bottle of wine and 3 tapas dishes, but we ordered more, naturally. Please tell me whose appetite can be satiated on 3 shared tapas. Silence? Yeah, I thought so. Here’s what we ordered:

[Salmon] Amuse Bouche–complimentary
ZBAR Mussels (green garlic, tomato confit, fine herbs, chorizo oil, cabrales cheese, garlic croutons)
Mexican Ceviche (shrimp, agua chile, jícama, avocado, cilantro)
Carnitas de Atun (yellow fin tuna, wasabi chili aioli, avocado salsa)
Truffle Mac n Cheese with Lobster –not part of the deal
Mexican Vanilla Brulée Cake (Colombian coffee crumbs, dulce de leche sauce)—not part of the deal


The rundown: It was a nice touch that we were given a complimentary amuse bouche of raw salmon flavored with sesame oil atop shredded cucumber; light, fresh, and just enough to get our taste buds warmed up for more, although I wasn’t quite prepared for the Asian-inspired flavor it offered due to the sesame oil (friggin’ fusion cuisine, I tell ya).

The first dish we sampled was ZBAR Mussels; the description totally didn’t match the reality. Where do I begin? Oh yeah, I remember because the overcooked little babies that were shrunken in their shells are hard to forget, unfortunately. Once I saw them I knew this was probably the only time I’d ever been happy to get a small portion. I didn’t taste any hints of chorizo oil or fine herbs, unless they were so fine they were undetectable. And I’d love to tell you whether or not I enjoy cabrales cheese, what it feels like and how it tastes, but I can’t because it was completely absent from the dish! Oh, let’s not forget the “garlic crouton.” Garlic crouton…is that what I read? You read that too, right? I’m going to call it what it really was, un-garlicky burnt toast. While I’m at it, here’s another misnomer for you: “tomato confit.” Tomato confit? How about tart and chunky tomato broth instead; I’d rather eat San Marzano tomatoes out of a can—same effect.  

So now I’ll ask you lovely readers, do you think the rest of the meal was just as tasty? I know you’re anxious to see what happened next. *cue evil laughter* … Mwa ha ha ha!

The Mexican Ceviche was tomato sauce with a few shrimp and unripe avocado hiding in the depths. This place really had a thing for tomatoes, because with all that sauce I don’t even remember if there was any jicama in the dish. As we’ve already seen, the menu descriptions were not at all indicative of what was actually plated, for I surely read jicama and not tomato sauce when I ordered this. Can you double check in case I was mistaken? Thanks for confirming that for me; I figured as much.

The only item that lived up to its description and tasted good was the Carnitas de Atun; I have no complaints for that one. The Truffle Mac n Cheese was decent; seasoned well, but not enough truffle flavor, and the lobster was not dispersed throughout the mini trough, it was just the one claw that they sat on top for presentation. It definitely wasn’t worth the $20 price tag. I’ve had better for less money. The Mexican Vanilla Brulée Cake was so light and airy, I wasn’t sure I was eating anything. It was too subtle! Crunchy crumbs mixed with vanilla foam did not make for a pleasurable experience. Bad on top of bad.

Wonderful conversation and company not included (as usual), the only thing I truly was the bottle of wine. Thank you baby jesus that they don’t own the winery! Marissa, I hope your last dining experience there was 1000x better than ours.

ZBAR, if you’re reading this, just stop with the fake fanciness. You’re clearly not an haute cuisine establishment, so enough with the false pretenses. I beg you.