Ayyy, I spent all day yesterday doing homework for my group presentation tonight. As I worked, I snacked. Homework and snacks are a match made in heaven. Am I right, or am I right?
I transferred Brigitte’s no-bake-cookies-and-cream birthday cake from its foil tin to covered tupperwares to allow for easier stacking. And then I licked the tin and the foil:
And I also had this little end of the 2nd to last log of cake because it “didn’t fit” in the tupperware:
I munched on a fresh pineapple core while chopping (and nibbling on) the rest:
I made crockpot oats for the week and “sampled” some of the ingredients that you see here while I prepped, because have you ever been able to resist of pile of chopped dates and toasted almonds just sitting in front of you? Didn’t think so.
After all of that food-prep snacking, dinner ended up being a pretty light (and late) affair. I had about 1/2 cup of this week’s oatmeal concoction (details to come in my next post) piping hot and straight out of the crockpot, topped with some Heather-inspired chocolate mousse and 1 tbsp vanilla-almond granola:
To make the mousse, I combined about 2/3 cup cooked whole wheat couscous (left over from roommate Tara’s lunches last week) with 1/2 an avocado, 1 tsp maple cream, 2 tbsp soymilk, and 1 tbsp unsweetened cocoa powder:
And because I couldn’t stop and I’m a volume fiend, I also added 1 tbsp peanut butter, 1/4 cup plain yogurt, 1/4 cup healthy cream cheese icing, and 1/4 cup pumpkin. Post-immersion blending:
Hmm, looks suspiciously like chocolate frosting, right? These proportions made about 1 1/4 cups of mousse. I half-froze 1/4 cup, and that’s what I used to top my hot dinner oats. It was like an ice cream brownie sundae … except not on a brownie.
Anyway, the mousse was delicious, and I am now the world’s biggest fan of this avocado trick. Thanks, Heather!
Do you eat while you cook?