Chocolate pudding breakfast bowl + ebook bundle sale!
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I don’t know where the last few weeks have gone but here we are at the beginning of April, one of my favourite seasons of the year (next to early fall) when the snow melts away, the flowers are about to bloom, and everyone is happy and energized as we welcome warmer weather. But with a big snow fall over the weekend we seem to be welcoming winter instead!
Despite how mild the winter weather here in Toronto has been over the last few months, it is back this week but hopefully not for long. I am so ready for spring.
Life has been a whirlwind of fun times lately, as hubby and I work on making our new house a home with new furniture and paint colours, dust off our outdoor patio furniture, celebrate birthdays and baby showers with friends and family, and make last-minute trips to New York. With all that’s been going on, there hasn’t been much happening on the cooking front. I’ve been happily enjoying quick yet nutritious meal options at home, like overnight oats, stir-fries, veggie-packed soups and stews, and lots of huge, colourful salads.
This chocolate pudding breakfast bowl is one easy and ultra-delicious breakfast I’ve been enjoying a lot over the last couple of weeks, and I knew it would be a good one to share with you. Besides, who doesn’t love dessert for breakfast? All you have to do is throw a few ingredients in a blender and you’ve got a creamy, chocolatey pudding to enjoy. You can eat it as is or gussy it up with fresh fruit, coconut flakes, nuts and seeds, and maybe a drizzle of maple syrup.
Banana, avocado, zucchini, a little cocoa powder, and medjool dates—these ingredients turn out a vibrant bowl of nourishment full of good fats and fibre that will add a little sunshine to your morning, or pick you up for an afternoon snack. Make the pudding the night before and allow it to chill in the fridge, and breakfast will come together in a snap. You can also layer the pudding in a mason jar for a meal on the go!
But that’s not all. I’ve got something else to share…
Ebook bundle sale
To celebrate spring, Lisa and I are sharing an amazing deal on our e-cookbooks. For just $9.99 (that’s 50% off!), you get all three—Tiny Treats, Edible Gifts, and DIY Delicious—to enjoy. That’s a total of 50 recipes! Find out more info about each ebook here, and click the “Add to cart” button below to take advantage of the deal. Hurry, because it’s only available for the next couple of weeks!
Click below to purchase the bundle today!
PrintChocolate pudding breakfast bowl
Yield: 1 serving
Ingredients:
- 1 small banana
- 1 small avocado, pitted
- 1/2 small zucchini, peeled and chopped
- 1/4 cup nondairy milk
- 2 1/2 tablespoons cocoa powder
- 1 tablespoon nut butter (I used almond)
- 2 pitted medjool dates
- pinch of sea salt
Directions:
- Combine all ingredients in a blender and blend until smooth. Transfer to a bowl and add your favourite toppings (berries, nuts, seeds, chocolate chips, coconut flakes, etc.). Eat immediately or chill in the fridge until ready to serve.
