Happy Monday! Hope you all had a wonderful “Christmas kick-off weekend.” IMG_3842I spent mine holiday shopping, hanging with good friends, packaging up all the goodies you see on my countertop for our church bake sale, Christmas decorating, and heading to Buffalo to grab a few of my favourite USA-only food items (and some stocking stuffers)…oh, and also re-introducing myself to the 2 things lacking in my diet for the last (almost 2) weeks (I cut it 2 days short…the prospect of Candy Cane ice cream (one of my favourite holiday indulgences…I ate maybe a little too much this weekend Embarrassed smile) and tasting cookie dough was just too much to resist).

Summary of the experiment? Well, this week, I lost 4.6 pounds!!! Smile So I’m not quite sure what to think. I had mixed emotions at the scale, as I was happy to finally lose a significant amount of weight after so many weeks of gains, but worried that the loss meant I really am allergic/intolerant to wheat and/or dairy.

I can honestly say that I didn’t feel any different the 2 weeks I gave up wheat and dairy. And after re-introducing them, I have yetIMG_3861 to feel any negative side effects. It will be interesting to see this coming week if I gain all the weight back or just what happens.

For the time being, I don’t have any plans to remain dairy and wheat-free. Like I said before, avoiding those foods for the holidays would lead to a seriously grinchy Hilary. I’m going to see how the next month goes, and then maybe re-evaluate/seek some advice in the new year. It certainly has been a great learning experience, and one that forced me to think more about just what I’m putting into my body, and get more inventive in the kitchen. I do think I will probably try to eat more dairy and wheat-free meals in the future, just not avoiding them altogether (for now).

I’ll probably have a few more reflections this week as they come to me (and when I have more time). But for today, as per the title, I’ve got a recipe for you that involves tofu and chocolate!IMG_3844

I’ve seen several tofu dessert recipes – mostly for stuff like mousses, puddings and pies. So last week I decided to attempt my own version of tofu chocolate mousse. The results weren’t absolutely amazing, but considering what I was working with, I’d say it turned out pretty darn well. And this mousse is substantially lower in fat and sugar than the traditional kind (obviously) and higher in protein. It also has only 4 ingredients, and is ridiculously easy to make.

I topped mine off with crushed candy canes, and I recommend you do the same. It took a “pretty good” dessert all the way to greatness. Like I have found with other “soy products,” it’s not bad, it just needs a little help.

Tofu Chocolate Mousse

Serves 2, 3 points plus per serving (add one more if topping with candy canes)

  • 1 tablespoon semi-sweet chocolate chips
  • 1/4 cup unsweetened cacao powder
  • 1/2 of a 454 g block medium-firm light tofu
  • Stevia to taste
  • Crushed candy canes for topping, optional

Melt chocolate chips in a small bowl in the microwave. Set aside to cool slightly.

Chop tofu into cubes. Combine tofu, cocoa and Stevia in a small food processor. Blend until smooth.

Add the melted chocolate. Blend until totally combined and smooth.

Serve in a bowl, topped with crushed candy canes, if desired.


Melt chocolate.





Put cocoa, tofu, and Stevia in a food processor.





Blend until smooth.





Add chocolate. Blend until incorporated.





In the bowl. Candy canes optional (but highly recommended).





What are your favourite holiday indulgences?


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