Kab Zab all day long!
I had a chocolate breakfast also: French toast oat bran with cocoa, 1/2 a melted banana and Chocolate infusion Amazing Grass. It was topped with Chillin’ Chocolate Peanut Butter and the other banana half.
This breakfast was so satisfying! (inspired by brownie batter oats, thanks Katie!)
I roasted a kabocha today and while it was soft, sweet and piping hot I made my new favorite dish.
I’ve had chocolate zabaglione a long time ago and it was a was a warm, smooth chocolate wine custard. The memory is so delicious and when I blended hot kabocha with cocoa it reminded me of this warming dessert.
- 1 cup kabocha squash, roasted
- 2 tsp cocoa powder
- splash of almond milk
- stevia, if desired
Process until smooth. If you use hot squash, enjoy and if you use cold squash microwave for a minute and a half.
Viola! This can be served cold too, it tastes like pudding. I don’t use stevia because the squash was so sweet on its own.
For dinner I seasoned some tilapia with Old Bay, crushed red pepper flakes, salt, pepper and some herbs. It was broiled and served over roasted asparagus and arugula with garlic and artichoke salsa. Simple and delicious!
And for dessert, more Kab Zab! This is seriously my new favorite dessert… it’s so COLD in my house and a cup of warm, thick chocolate is just what I need to shake the chills.
Well kids, tomorrow is another Monday. G’night!
(Ohh, and I applied to NC State tonight! Eek!… *Crosses fingers, says prayer…*)