Today's recipe is courtesy of The Healthy Easy Way...a wonderful blog with droolworthy, beautiful foodie pictures and of course the recipes to go with. Tracey is currently studying Nutritional Therapy and started her blog because of all the conflicting opinions and overwhelming amount of information about being ‘healthy’ that is now out in cyber space.
As someone who has always been interested in natural health, she has done a lot of research over the years regarding health and believes she has found her calling in helping others, particularly mums who are overwhelmed by all the information. In her blog she aims to give easy tips and great recipes to live a healthier life the easier way. And of course, she has a Thermomix.
She not only takes beautiful photographs of her amazing recipes, she loves portrait photography as well. Clearly she is in love with food styling too, and I personally just love her blog images...I am thinking we may guest her again...but in the meantime, how about enjoying chocolate pudding for breakfast! Hello! Yes please. All good for you, all delicious, and all guilt free.
Go visit Tracey and go and show her some Tenina love over on her Facebook page or catch her gorgeous images over on Instagram. Of course, go visit her blog for many more great recipes. Thanks Tracey, (and anyone that tells me I can have chocolate pudding for breakfast is my new best friend!!)
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- 1 banana
- 2 medium sized ripe avocados
- 1 tbsp cacao powder
- 4 tbsp aloe vera juice (optional can replace with milk of choice ie: coconut, almond or coconut water)
- 1 scoop protein powder (vanilla or chocolate flavour)
- 1 Tin full fat coconut cream (reserve the liquid for another recipe or freeze in ice cube trays)
- Pinch sea salt
- 1/2 tsp vanilla powder or extract
- 1 tbsp stevia icing sugar (I use Natvia)
- Cacao nibs to garnish (optional)
To make the chocolate pudding, place banana, avocados, cacao, aloe or milk and protein powder into TM bowl and whip 1 min/speed 5. Scrape out of TM bowl and set aside.
To make the whipped coconut cream, scoop the solid coconut cream from the top of the tin and place into TM bowl. Add sea salt, vanilla and icing sugar and whip 2 min/speed 4 stopping and scraping down the sides of the bowl a couple of times.
To assemble, layer chocolate pudding with whipped coconut cream in glasses, finishing with coconut cream and cacao nibs. Chill before serving.
Keeps well in the fridge for a couple of days.
When making whipped coconut cream in summer put tin upside down in
fridge for a few hours then turn tin back up and scoop the cream off the