Dark Chocolate Mousse

I was really craving some chocolate this afternoon, so decided to make Chocolate Covered Katie’s Dark Chocolate Mousse for dessert.  It was the perfect end to a Monday of work and grad school.


  • 1/2 package Mori-Nu silken-firm tofu
  • 1/2 tsp vanilla extract
  • 1 tablespoon almond milk
  • 1/16 tsp salt
  • 1/2 tsp cocoa powder
  • 3/4 cup chocolate chips


  1. In a food processor or blender, blend silken tofu until creamy. 
  2. Add the vanilla, almond milk, salt, and cocoa powder. 
  3. Melt the chocolate chips in a bowl in 30 second increments stirring in between. 
  4. Add the melted chocolate chips and blend all ingredients together until well blended and smooth scraping down the sides as needed. 

You can eat this right away but it tastes best when refrigerated for at least an hour.  The longer it sets in the refrigerator, the thicker and richer it tastes.

Mixed Berry Pancakes

This morning I was in the mood for fruity pancakes and decided to adapt Chocolate Covered Katie’s blueberry pie pancake recipe. Instead of using just blueberries, I added blueberries and strawberries for mixed berry pancakes! They were delicious. 

Here’s the recipe:


  • About 1/4 cup fresh blueberries
  • About 1/4 cup fresh strawberries
  • 1/3 cup flour (I used Gluten Free Bisquick Mix)
  • 2 tablespoons rolled GF oats
  • 1/2 tsp cinnamon
  • 2/3 tsp baking powder
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 1/3 cup almond milk


  1. Combine dry ingredients in a bowl, then mix in the wet ingredients being careful not to overmix.
  2. Cook on an oiled pan over medium heat.

Note: I actually didn’t measure the fruits, I just tossed enough in the batter to my liking.

Try different fruits and fruit combinations to mix up your breakfast each morning or every time you have pancakes 🙂

Granola Snack

I was in the mood for something healthy to snack on and decided I wanted a trail mix.  I decided to create my own that not only used gluten free oats, but one so that I could choose exactly what I wanted to include in my trail mix to make it healthy and tasty.  I used this recipe I found online to turn my gluten free oats into granola:


  • 3 cups rolled oats
  • 3 T brown sugar
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup agave
  • 1/4 cup canola oil (or sub applesauce)
  • 1 tsp vanilla

1. Preheat oven to 300F
2. In a large bowl, stir together the rolled oats, brown sugar, salt, and cinnamon.
3. In another bowl, stir together agave, oil, and vanilla. Dump this over the oat mixture and combine thorougly using your hands to coat the oats evenly.
4. Spread the mixture in a thin, even layer on a baking sheet and place on the center rack of the oven. Bake for about 30 minutes, stirring halfway through cooking time, until the granola is a very light golden brown. (If you like your granola crunchier with a toastier flavor, bake it a little longer, but make sure it doesn’t get too dark or it will taste burnt.)
5. Cool the granola completely, stirring it around so it doesn’t stick together. (It hardens as it cools.)

This should be stored in an airtight container for up to two weeks.

I tried this recipe using the applesauce instead of the oil and it turned out fantastic.

After I made the granola, I decided to take about 1/4 cup of the granola and add: unsalted cashews, raisins, craisins, and dark cocoa almonds by Emerald to make my trail mix.  Any combination works, but I definitely recommend adding a few dark cocoa almonds.  It’s a healthier way to get that chocolate taste in your trail mix, and when it’s mixed with everything else it has an amazing taste!

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