Chocolate and Avocados.

I have a problem.

Well, technically, I have a lot of problems... har-dee-har... but I won't go there.

I have a problem with chocolate. I want it.

I've been revisiting an old recipe based on this lately, but I don't really measure anymore, so it has changed somewhat.



Now, you probably think I'm crazy to want to eat chocolate with avocados. That such a simple combo of ingredients would be so addicting.

Ok, busted, I am crazy. But this is still yummy, I promise. Pinky swear.

I hadn't had any chocolate since I figured out that the little one had major reflux, and that my diet affected it. A lot. REALLY wish I would have figured that out earlier, but that's a whole 'nother topic.

So I tried some of this when I had some avocados just on the edge of overripe disgustingness, and was reminded of how much I liked chocolate. Ok, maybe love. Or addiction.

Oh, dear.

I then thought about how amazing it would be paired with chocolate cake, proceeding to make a coconut flour chocolate cake.

"So, SC," you say, "why is this an issue? Go for it, you've deprived yourself enough!" Alas, but I am the one whose body doesn't like chocolate now. At least in the amounts that I had been eating it...

It all started with some muscle weakness. Then foot cramps. Then mouth sores. Then anxiety. And I was like, what the crap??? I know that you can crave chocolate when magnesium deficient, so I figured that was the answer.

Simple enough.

Except- why was I magnesium deficient all of a sudden? Sure, I wasn't supplementing it like I used to, but I hadn't for quite awhile. What gives??

I believe the answer lies with phytates, because this all came to a head when I had some noodles I made with tahini. More tahini than normal. Unsoaked sesame seeds in said tahini.

Sesame seeds are uber-high in phytic acid, which can actually bind certain minerals including magnesium, and cause them to not be absorbed.

Chocolate is pretty high on the phytic acid scale, too.

Fail.

Funny how the very thing people crave that is high in magnesium can also bind magnesium and flush it right out the pooper.

So anyway, I cut out the tahini for awhile, cut back on the chocolate, and supplemented some magnesium. Took a few Epsom salt baths for good measure. Mostly just to assuage my guilt for taking the time to sit in the bathtub and loaf.

I'm still eating some of my chocolate stuff, though. I just can't resist. Try it, you'll see what I mean.

Chocolate Avocado Multi-Use Goodness (aka frosting, pudding, whatever you feel like calling it)

1 3/4 - 2 ripe, average-size avocados
3-4 T. cocoa powder (I use Rodelle and LOVE it)
1/3 - 1/2 c honey, to taste
1 t. vanilla (I also use Rodelle here)
3 T. coconut milk (optional)

Plop all ingredients into food processor or blender-type apparatus. I use the chopper/grinder attachment to my Cuisinart handheld stick blender. Love that thing. (I have also used the mini food processor, basically the same thing). Blend.

Add more sweetener or coconut milk if desired. Blend again until super smooth. Add more coconut milk if you want it lighter and pudding like. Less or none for frosting.

Eat. Enjoy. Try to save some for later. Fail.

It is seriously that easy.

(And why 1 3/4 avocados? I cut some up for little one for lunch, then use the rest plus one to make this. By making this, I'm being efficient and not letting things go to waste. Or so I tell myself...)

Count of times that, while writing this post, I ventured to the kitchen for "just one more bite": 4

SC

Bread?!

So, I found a pretty good recipe for bread with coconut flour and flax seed. Seems to be GAPS legal, too, unless I'm missing something obvious. Which wouldn't be unusual these days.

If I could get more than 3 hours of sleep at a time, that would help. Sigh...

Remember though, folks, no bread stuffs have passed these lips in probably over a year. So take my recommendation with a grain of salt if you're expecting "real" bread.

Now, of course, I couldn't just follow the recipe. I had some chia seed I wanted to try (thanks to nuts.com for sending a sample), so I subbed that for flax. Flax doesn't seem to like me much anyway...

I poured some boiling water on the chia to activate its gel-ocity, and other than that, followed the recipe. It was kind of hard to incorporate everything because the chia was gloppy, but I just used a fork and stirred like I meant it. I'm too lazy to clean my food processor or mixer, so I just did it by hand.

It actually turned out pretty good!! It stuck to the pan a little, but that is about my only complaint. (That and I'm wondering if the overload of chia is what is causing an overload of air bubbles in the plumbing, if you know what I mean... but totally worth it. Plus, I can always blame it on the baby, right?)

I ate it plain with tons of butter. After so long without anything bread-like, it made me wonder what took me so long?

I see possibilities with a burger, maybe some jam or something (no not at the same time. ick.).

Just had to share my good fortune :)

SC

Crack Pot

No, it's not what it sounds like...

I use my Crock Pot every waking hour. Ok, maybe not that constantly, but it sure seems like it.

Imagine my dismay, therefore, when I see a miniscule white vein running down the side of the black ceramic crock. I tried to convince myself it was just leftover chicken slime that wouldn't scrub off.

Of course, the next time I used it (which was actually immediately after washing...), it cracked down the middle. I'm guessing it would have been in two pieces if I had let it go any longer. Insert sad face here.

Luckily, I am a pack rat. I still had my ancient (albeit smaller) Crock Pot with the broken switch thingy (the correct word escapes me). So, I figured out how to turn it on by grasping on tightly with a potholder over my hand, and voila! Back in business!

I'm still planning to buy another larger slow cooker, just haven't been anywhere to look for one. Guess I could order online. Was thinking about spending beaucoup bucks on a nice one, but it looks like those are just as burdened with troubles as the cheap-o ones. So, until I find a new one, the little one will have to suffice.

So what do I do with said Crock Pot that keeps it forever plugging away on my counter?

Let's see, mostly chicken stock. Lately, though, I've tried two new things that have gone over pretty well.

Crockpot Chicken and Quinoa

and

Slow Cooker Applesauce

Both from fellow bloggers, but who actually blog regularly and take pictures and other such helpful things!

The quinoa recipe was a nice change from the two other foods I've been eating as of late. It was more soupy than I envisioned, but was still yummy! I used the dark meat from a cut up chicken while using the chicken breasts for tasteless stir-fry. I would recommend it!

The applesauce seemed like a great idea, and it was! It was easy, as it doesn't require laboring over the apples for a long time (no peeling, slicing thinly, etc.). It smelled GREAT, though at 4:30 this morning, I was a little worried it might burn. I put a little water in just to ease my mind and went back to sleep. (For 20 minutes until little K woke up for pre-breakfast...)

It turned out a tad soupy, but that's what I get for needlessly putting water in there. It tasted REALLY good, especially for using out-of-season grocery store apples. Can't wait to try it this fall with some flavorful apples!!

So now comes the real question from this cheapskate: is it cheaper than pre-made applesauce?? Though the flavor is vastly superior, I'm wondering... Meijer carries some that lists only "organic apples" as ingredients, and I've tolerated it just fine! It is about $2.50 a jar for about 3 cups. I used up most of a bag of organic apples that was, I believe, $4. I think I got a little more than 3 cups.

Sadly, I think the yummy homemade stuff is more expensive! Still a great idea for fall, though.

Will keep in mind. Ok, enough boringness.

SC