Chocolate Mousse with Raspberries

by Anjali @ The Picky Eater on December 22, 2015

Chocolate Mousse with Raspberries-1

Ok guys — this might be the best treat of 2015: Chocolate Mousse that you can eat for breakfast!

Sounds too good to be true? I thought so too, until I tried this recipe.

This is a creamy, thick and decadent mousse that’s low in sugar and high in fiber and protein – so it can be a guilt-free dessert OR breakfast!

How is that possible?

Well, thanks to this awesome combination of chia seeds, buckwheat groats, and hemp seeds from Nature’s Path, some unsweetened cocoa powder, a dash of honey, some yogurt to thicken it up, and my trusty blender: I was able to create this chocolate mousse in under 20 minutes.

Chocolate Mousse with Raspberries

I topped it with some fresh raspberries, but you can top it with any fresh fruit you’d like.

This recipe makes four HUGE servings, so you can use it as a grab & go breakfast (save it in 4 mason jars and you can eat each serving throughout the week), or you can divide it into smaller servings and use it as a dessert for your holiday dinner.

Either way, you won’t believe how easy it is to make and how good it tastes!

Chocolate Mousse with Raspberries

Total Time: 15 minutes

Yield: 4 servings

Calories per serving: 253

Fat per serving: 9.4g

Nutritional Info Per Serving: 253 Calories, 9.4g Fat (2.5g Saturated), 55.6mg Sodium, 30.6g Carbs, 8.2g Fiber, 12.9g Sugar, 15.8g Protein


  • 1/2 cup Nature’s Path Qi’a – Original
  • 1/4 cup organic unsweetened cocoa powder
  • 1 cup 1% organic milk
  • 1 tbsp honey (use 2 tbsp honey if you want it to be sweeter)
  • 1 cup plain fat free or 2% Greek yogurt (I used the one from Stonyfield)
  • 20 raspberries
  • Optional: For more of a dessert feel, top with semi sweet dark chocolate chips, or use Chocolate Almond Milk instead of the plain milk. This will increase the sugar content significantly (about 8-10g more per serving)


  1. Add Qi’a, cocoa powder, milk and honey to blender; purée until smooth. Chill, stirring occasionally, for 15 minutes or until thick.
  2. Fold in yogurt. Divide among 4 serving dishes. Garnish each with fresh raspberries (5 per serving)


Adapted from Nature'sPath


4 Healthy Quinoa Breakfast Recipes

by Anjali @ The Picky Eater on December 19, 2015


The weather has finally changed (so happy it took this long to get cold this year!) and with these cold weather mornings, I’ve been craving warm and comforting breakfasts.

Normally, I have oatmeal and tea in the morning, which is great, but around this time of year I start to feel like mixing things up a bit. Enter: quinoa! One of my favorite grains that’s packed with protein and fiber, quinoa in the morning will keep you feeling full all the way to lunchtime.

Here are 4 easy recipes to try, where quinoa is the star of your breakfast dishes!

#1 | A Warm and Nutty Quinoa Bowl

Healthy Cereal Bowl

The Ingredients:

  • 1/4 cup rolled oats
  • 1/4 cup dry quinoa
  • 1 cup of 1% organic milk
  • 1 tbsp chopped nuts (I like walnuts, but any nuts are fine)
  • 1 cup of fresh berries
  • 1 tbsp ground flax seed
  • 1/4 tsp ground cinnamon

The Directions:

Cook the oats and quinoa according to the package directions (usually I do a 1:2 ratio of oats/quinoa:water). Once cooked, add in the milk, nuts, berries and flax. Let sit for a couple minutes until the mixture thickens, then top with ground cinnamon and enjoy!

#2| Apple Quinoa Pancakes

The Ingredients:

  • 1/2 cup of apples (boiled and smashed into a paste)
  • 2 tbsp of all purpose flour
  • 1/2 cup cooked quinoa
  • 1 tbsp nuts (chopped) – any nut will work, choose your favorite!
  • 1 egg, beaten
  • 1 tsp vanilla

The Directions: Mix the vanilla into the egg and beat for a couple of seconds. Add the flour, quinoa, apple mash, and the nuts and mix well. Heat a pan on low, spray the pan with cooking spray. Drop one spoonful of the pancake batter onto the pan, cook until lightly browned on both sides.

#3 | Quinoa Banana Smoothie


The Ingredients:

  • 1 large ripe banana
  • 1/4 cup cooked quinoa
  • 1/8 cup rolled oats (cooked)
  • 1 tsp honey
  • 1 cup 1% organic milk
  • 1 cup fresh strawberries
  • 1 tbsp almonds

The Directions: Add all of the ingredients to a blender and blend until smooth. Enjoy!

#4 | Egg and Quinoa Sandwiches

The Ingredients: 

  • 3 egg whites, 1 egg yolk, beaten
  • 1 cup cooked quinoa
  • 1/2 red onion diced
  • 2 tomatoes diced
  • 1/8 cup Chopped fresh herbs (your choice!)
  • Salt & pepper to taste
  • 2 slices sprouted wheat bread, toasted

The Directions: Add the quinoa, veggies, half the herbs, salt & pepper to the beaten eggs. Pour into a skillet over low heat (spray the skillet with cooking spray beforehand), and cook omelette style. When the omelette is done, top with fresh herbs and serve between two slices of sprouted wheat bread.

Hope these quick and easy breakfast recipes helps you to add some variety to your holiday breakfasts!


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Giveaway: An Olive Oil and Honey Gift Box from The Olive Table!

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olive oil and honey

I can’t believe it’s December already. This year has completely flown by – and soon it will be 2016! Before we head into the new year, I wanted to share one last giveaway from a company I have grown to love: The Olive Table. The Olive Table is a small company based in Woodstock, Vermont, and […]

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Gluten Free, Vegan Oatmeal Breakfast Cookies

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Gluten Free Vegan Oatmeal Breakfast Cookies and Milk

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As you all know, a few weeks ago I took a trip to the General Mills’ headquarters in Minneapolis, MN. It was a jam-packed two-day visit, where I spent most of my time chatting with their team and the President of their cereal division (Jim Murphy) about the steps they’re taking to make their cereals healthier. Before the trip, […]

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