Quinoa Chocolate Cupcakes with Avocado Icing

Enjoy these chocolatey, moist cupcakes made with healthy quinoa and topped with a smooth avocado frosting. The perfect mix of healthy and sweet

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup almond flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips
• 2 ripe avocados
• 1/4 cup cocoa powder for icing
• 1/4 cup maple syrup for icing
• 1 teaspoon vanilla extract for icing

Instructions:

Preheat oven to 350F 175C and line a cupcake tin with paper liners

In a food processor, blend cooked quinoa, almond flour, cocoa powder, baking powder, and salt until smooth

Add eggs, maple syrup, melted coconut oil, and vanilla extract to the food processor, blending until well combined

Stir in chocolate chips manually

Scoop the batter into the cupcake liners, filling each about 2/3 full

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean

While cupcakes cool, prepare the avocado icing by blending ripe avocados, cocoa powder, maple syrup, and vanilla extract until smooth

Once cupcakes are completely cooled, spread avocado icing on top of each cupcake

Optional: garnish with additional chocolate chips or cocoa powder

Enjoy your delicious Quinoa Chocolate Cupcakes with Avocado Icing

Slow Cooker Jambalaya

This is a hearty and flavorful Cajun dish that is made in the slow cooker with rice, spicy Andouille sausage, tender chicken, and aromatic vegetables.

Ingredients:

• 1 lb chicken breast, diced
• 1 lb Andouille sausage, sliced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes, undrained
• 1 cup chicken broth
• 2 cups long grain white rice
• 2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

Diced chicken, sliced Andouille sausage, chopped onion, bell peppers, celery, and minced garlic should all be put in a slow cooker

Add chicken broth, rice, diced tomatoes with their juices, thyme, oregano, cayenne pepper, salt, and pepper

Mix things together well

Set the timer for 3 to 4 hours on high or 6 to 8 hours on low

The rice should be done and the chicken should be soft

Chopped green onions should be added to the top before serving

Enjoy while hot