On this Memorial Day, I would like to take a moment to thank all the veterans who have sacrificed their lives so that we might have freedom of religion, press, speech, the right to vote, the right to assemble, and so much more.
Today is my youngest son’s birthday – he’s turning ten! I can’t believe it. My baby is a decade year old. Where has the time gone? It seems just yesterday, we were celebrating his 3rd birthday. Anyone who knows my little guy knows that he is a spunky boy with a strong will and creative mind. He’s also a pretty tough little kid, after all, he has three older brothers who are a lot older than he is.
A family tradition that we have always had in our house is the birthday boy’s dinner. On each of my boys’ birthdays, I always make whatever they request. A year ago, on his birthday, my little guy asked me to make the near impossible – a gluten-free, dairy-free, tomato-free calzone. You might wonder how I did that. Let’s just say it was the most challenging recipe I have ever had to figure out. You see, one year ago, my son was on a food elimination diet for 6 months. He was sick and in pain, and after numerous tests, discovered he was allergic to 20+ foods.
I remember slaving away in the the kitchen the entire day, making gluten-free bread for the calzone wrapping, and concocting a dairy-free ricotta cheese and tomato-free tomato sauce (yes it is possible to make “tomato sauce” without any tomatoes). When you have a child with food allergies, you want your child to feel as normal as possible, so any mom who has a child with food allergies can relate to what I went through. I did whatever it took to put that smile on my son’s face for his birthday. And it was so worth it. To this day, my son recalls that day one year ago where I worked like a mad scientist making his birthday calzone for dinner.
Fortunately, today, my son can now tolerate almost all foods, with the exception of wheat. Although he has a mild allergy to dairy and eggs, he is fine most of the time if he consumes these foods in moderation.
So, for my son’s birthday breakfast this year, I am serving him Chocolate Mousse – yes, that’s right, Chocolate Mousse. This mousse can actually be served as a healthy breakfast or as a healthy snack. I found this recipe on The More Than Occasional Baker.
Today is “reveal day” for Group D of the Secret Recipe Club, created by Amanda of Amanda’s Cookin, and now run and hosted by April of Angel’s Homestead. So far, everything I’ve tried for the Secret Recipe Club has come out really well, and I’ve had the opportunity to delve deeper into some blogs more intimately and get to know the person behind the blog. This club has grown so rapidly that Amanda has created four different groups that have a different reveal day during each month. The idea behind the Secret Recipe Club is to give bloggers the chance to try each other’s recipes without the other bloggers knowing it until everyone posts their results.
This month, I was assigned to Ros, the Baking Addict from The More Than Occasional Baker. As the name of her blog depicts, Ros is obsessed with baking. In her own words, “I’ve discovered a new passion in life – baking! It’s really fun trying new recipes and perfecting old ones. Always looking for the next baking challenge. This blog is about documenting part of that journey.” Although almost all the recipes on Baking Addict’s blog are baked sweets, I was instantly intrigued when I came across this Chocolate Mousse recipe on her site. I’m not a huge baker, but I’m always looking for healthier dessert ideas, so this Chocolate Mousse recipe fit the bill. Made simply with tofu, bananas, cocoa and honey, I knew this could make a fun breakfast treat.
Some of the other treats on Ros’s blog that caught my eye included her Mini Cornbreads with Tomatoes, Pineapple Garnishes for her Hummingbird Cupcakes, and High Hat Marshmallow Cupcakes (I almost thought of trying this fluffy frosting out on my son’s birthday cake). Please stop by and check out The More Than Occasional Baker.
Give this Chocolate Mousse a try – I guarantee you that when you serve this to your child for breakfast, they will eat it and lick the spoon clean.
- 1 box soft organic tofu
- 2 bananas
- 6 tablespoons cocoa powder
- 1 teaspoon powdered coffee (I used Starbucks VIA)
- 1 teaspoon vanilla paste or extract
- 4 tablespoons honey
- a few dashes of ground cinnamon
- fresh berries of your choice for garnish
- shredded coconut flakes for garnish
- Place all ingredients in a food processor and process until smooth. Spoon into serving dishes and chill until set.
- Garnish with fresh berries and shredded coconut flakes.
This post has been linked up to Beyond the Peel’s Whole Food Wednesdays event and Successful Together’s Successful Saturday event.