I wrote my final nutrition exam on Saturday, mailed it today, and the next step is seeing my name on a diploma that says: Registered Holistic Nutritionist. I just want to thank all my friends & family for all their support throughout this whole process. The last 2 years has been a long road, but I’ve loved learning about nutrition, building on my knowledge, and forming my own unique opinion & approach.
I originally started this blog in order to share what I was learning with my family & friends. Now that my course is over what am I going to write about?
I find one of the amazing things about nutrition is that I’m never done learning. There are always articles to read, questions to answer & research to be done; new studies will come out about the latest superfood, fad diets will come & go, and Dr. Oz will make outrageous claims for a new supplement that will allow you to magically lose weight just by taking it. There are always new recipes, products & ingredients to try, health tips, travel experiences and photos to share.
I’m looking forward to this next phase where I can apply the knowledge that I’ve learned to help others live a healthy lifestyle, and continue to share my recipes, and thoughts on healthy living & nutrition.
I’m hoping to get back into my regular blogging routine again now that my exam is over. In the meantime, here’s a great healthy chocolate pudding recipe I developed last week; it’s the perfect thing to make if you have a ripe avocado hanging around. Yes, chocolate & avocado do mix.
This pudding is healthy because it’s made with healthy fats from the coconut oil & avocado. Healthy fats are important to include in your diet for the health of your brain, nervous system, skin, hair & to promote good HDL cholesterol levels. Enjoy!
Healthy Chocolate Avocado Pudding
1 ripe avocado
1/4 cup cocoa powder
1/2 cup pitted dates
4 tbsp real maple syrup
4 tbsp water
1 tbsp coconut oil
1 tsp vanilla extract
pinch of sea salt
Blend everything together in a food processor until smooth & creamy.
Top with nuts or berries, and serve immediately.
You can refridgerate, and store for a couple days, but the avocado flavor becomes more pronounced.