A pinterest fail and chicken salad

So, vegan recipes are usually where we start with allergy friendly foods, since then we only need to substitute a few extra ingredients.  It will already be dairy and egg free.  So my sister found this simple recipe for a pudding that is Eli friendly and sounded easy to make.  I'll give the recipe then you can see how mine worked out. 

In a blender or food processor- 2 ripe avocados, 2 TBS of honey, 1/3 cup of cocoa powder, 2 TBS softened coconut oil, and 1 tsp of vanilla extract.   She said you can also use a combination of 1 banana and 1 avocado or 2 bananas.  Anyways.  Throw it all together and puree it.  Put in the fridge to get cold and "enjoy".

Here's what we got....

The problem may have been the avocados not ripe enough so they didn't blend well.  We will try again with bananas or combination, but this reminds me so much of those pictures of pinterest fails.  

 

Nailed it!

 So onward.  For dinner I made two chicken salads.  One is my mother in law's recipe that is not allergy friendly, and one is a recipe I have made before from the allergy cookbook. 
Creamy Avocado Dressing is-
    1 clove minced garlic
     2 TBS honey
    2 TBS chopped cilantro
    1 ripe avocado
- puree these in a mixer
-Add-
    3/4 cup rice milk
    2 TBS apple cider vinegar
    3 TBS lime juice
Mix about a minute, till all together.

This can be used for salads, dipping or about anything.  Lyle said he'd try it on a taco or taco salad.

 Eli's chicken salad is made with this dressing-

   1 cup cooked chicken

   1 celery stalk chopped
   2 TBS Dijon mustard
   1 TBS minced onion
   5 TBS avocado dressing.

He LOVED it!  He said the chicken made him fast for running!

Our chicken salad is the recipe my mother in law gave me, and honestly I don't measure anything.  It has cooked chicken, boiled eggs, celery, relish or chopped pickles, mayo, sugar, and salt.