Blackberry Banana Brownie Bomb Vegan Overnight Oats Parfait
- 1/3 cup quick oats
- 1 scoop chia seeds
- 2/3 cup unsweetened vanilla Almond Breeze
- 1 T organic cocoa
Mix together and leave in fridge overnight. Layer with soft serve in the morning.
Blackberry Banana Softserve
- 8 frozen blackberries
- 1 frozen banana
- 1/4 cup (approx) unsweetened vanilla Almond Breeze
Use food processor or Vita-Mix to blend into soft serve consistency.
I sprinkled cacao nibs on top. I picked them up at Sunterra in Calgary - this was my haul:
(These chips are ridiculously good - if you can find them in a store near you ... GET THEM!)
Lunch yesterday was not as pretty as my breakfast. I just had a small bowl of KD.
I spent the afternoon cooking and prepping for the Mexican French Infusion dinner that we had last night. Our friends Justin and Cyndi joined us.
We started with a trio of dips (salsa, pico de gallo, peach guacamole) and chips. I got the salsa recipe from Sarena - it was great!
- 3 avocados, diced
- 2 T onion, minced
- 1 ripe peach, diced
- 1 jalapeno, seeded and minced
- sprinkle of sea salt
- Mix together and serve immediately
Next we had sweet and spicy meat empenadas.
Soup was a black bean and chicken chipotle soup (sour cream, cilantro, lime to garnish).
The main course was poblano pepper crepes, Mexican rice, and French bread. We sipped on French wine.
The recipe for the poblano pepper crepes can be found here.
They are time consuming, but oh-so-worth-it!
Making the sauce was fun ... it looked like a green monster in the end!
It is a very mild sauce - NOT spicy.
Dessert was a mocha chocolate souffle with a chocolate chili pepper sauce.
Chocolate Chili Pepper Sauce
- 3/4 of a Lindt chocolate chili bar
- 1 square semi - sweet chocolate
- 1 cup whipping cream
- Melt together on med-low on stove
- Once completely melted, spoon over souffle
Have you ever had a souffle? Sweet or savoury?
I have never made or had a savoury souffle, so that is next on my list!