Chocolate Mousse

Chocolate Mousse

2 ripe avocados
1 ripe banana
1/4 cup unsweetened cocoa powder
2-4 tablespoons coconut/almond/cow milk
1/2 teaspoon pure vanilla extract
Pinch of cinnamon
Pinch of sea salt

COOKING STEPS
Scoop out the flesh of the avocados into a small food processor, or mash them by hand.
Add the cocoa powder, coconut milk, ripe banana, vanilla extract, cinnamon, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary.
Chill.

Creamy Chicken and Rice soup - Insta Pot

Adapted from this recipe: 

http://littlespicejar.com/instant-pot-chicken-wild-rice-soup/

SOUP:

• 3 cups Frozen Mixed Vegetables (I used broccoli, cauliflower, carrots)
• 1/3 cup dried minced onion

  1 cup uncooked brown rice

• 1 lb. boneless, skinless chicken breasts (I put in 2 frozen chicken breasts)
• 6-8 cloves of garlic, minced
• 1/2 teaspoon dried thyme
• 3 tablespoons Mrs. Dash’s seasoning (see notes)
• 2 bay leaves
• 4 cups chicken broth
• 2 cups water
• 1/2 teaspoon EACH salt (AND pepper optional) (I just did salt)

ROUX:

• 5 tablespoons butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon garlic powder (optional)
• 2 cups milk (or half and half)

DIRECTIONS:

1. INSTANT POT: Add all the ingredients listed under the soup section into the instant pot (affiliate link), cover and cook on manual (high pressure) for 25 minutes. During the last 5 minutes prepare the roux. Quick release the steam by turning the valve. Remove the chicken, shred it using two forks, and add it back into the instant pot.
2. ROUX: In a saucepan, melt the butter over medium heat and whisk in the flour. Let the flour mixture cook for 2 minutes before adding the garlic powder (if using). Continue whisking as you slowly start streaming in the milk (or half and half). Once the sauce thickens (about 2-3 minutes), add a sprinkling of salt.
3. CHICKEN WILD RICE SOUP: Stir the prepared roux into the instant pot and let sit for 5-7 minutes before serving. This allows the soup to thicken just a tad bit. Taste and adjust salt and pepper as desired. Serve with tons of crusty bread!

NOTES:

1. To make this recipe faster, you can purchase prechopped veggies or pop each individual veggie into a food processor and give it a few quick pulses.
2. I used Trader Joe’s 21 seasoning salute for this recipe and that’s their version of the Mrs. Dash salt-free Original seasoning blend (affiliate link).
3. Keep in mind the soup will thicken significantly as it sits. Leftovers should be placed in an airtight container and refrigerated. Additional milk, cream, broth or water can be used to adjust the consistency of the soup when reheating.