Calling all chocolate lovers, this one is for you. Nothing beats warm gooey chocolate... especially in a bread pudding. I've always loved bread pudding, but after going gluten-free, it's been way too long since I've had any! I was brainstorming what Valentine's Day dessert I wanted to make for my next Great Day SA (tune in on Feb 12th!) segment and it was definitely a lightbulb moment when I thought of TRIPLE chocolate bread pudding. Cocoa powder, chocolate chips and chocolate milk. This trio is nothing less than amazing.

The chocolate milk in this recipe isn't just regular ol' chocolate milk- it's A2 Chocolate milk. Here's the scoop on a2 milk because when I first heard the name, I wanted to know what made it different also. a2 Milk® is 100% real milk that is easier on digestion and may help some avoid discomfort. Ordinary cows’ milk naturally contains A1 and A2 protein types, a2 Milk® comes from cows that naturally produce only A2 protein. Published research suggests that a2 Milk® may help some people avoid stomach discomfort! In 2016 I had to make some major dietary changes, one of which involved giving up dairy. I'm happy to report I've been enjoying this a2 chocolate milk without any digestive issues! I'm also happy to report that this delicious and creamy treat contains no artificial sweeteners!

This recipe couldn't be any more simple! I grabbed a loaf of my favorite Canyon Gluten-Free Bread (the Hawaiian is my fav), cut the slices into squares then mixed all the wet ingredients and cocoa powder together and poured on top of the bread and chocolate chips. After a quick 30 minute sit in the fridge, it's ready to go in the oven!

KISS Tip: If your cocoa doesn't dissolve well into the liquid mixture, use an immersion blender to get the liquid a super smooth consistency! Don't have an immersion blender? Pour the mixture into a high speed blender for 30 seconds!

This recipe is definitely my new fav dessert - I even took it to a Super Bowl party! Can't wait to hear what all you chocolate fans think of this one!

KISS Gluten Free Triple Chocolate Bread Pudding
Time: 1 hour 40 min (15 min hands on, 30 minutes soak, 55 minute cook time) 
Serves: 8

Ingredients
1 loaf gluten-free bread (15 slices), cut into squares (I like Canyon Bakehouse)
1/2 cup semisweet chocolate chips
2 cups chocolate milk
2 eggs, beaten
1/4 cup butter, melted
2/3 cup coconut sugar
2 Tbsp maple syrup
6 Tbsp cocoa powder
1 tsp vanilla extract
1/4 teaspoon salt
8 strawberries, if desired
 
Instructions

1. Cut bread slices into squares and place in a greased 9X13 glass dish.
2. Sprinkle chocolate chips on top of bread pieces.
3. In a large mixing bowl, combine chocolate milk, eggs, melted butter, coconut sugar, maple syrup, cocoa powder, vanilla and salt. Mix until all of the ingredients are well-combined.*
4. Pour liquid mixture over bread and chocolate chips, cover with foil and refrigerate for 30 minutes.
5. Preheat oven to 350° and bake covered for 35 minutes. Remove foil and bake for another 20 minutes or until the dish is mostly set (it should only move slightly in the middle if you jiggle it). Let cool for 10 minutes before serving warm with fresh strawberry slices.

*If cocoa powder is not mixing well, consider using an immersion blender or high-speed blender to ensure all ingredients are mixed well!

Pin for later

I'm a side dish gal. Whether I'm at steakhouse or enjoying a meal at home, the sides are always what I look forward to and I doubt that will ever change. My absolute favorite side dish happens to be the perfect topper for a juicy steak, grilled chicken breast or whatever your favorite protein is! These maple balsamic mushrooms are incredibly simple to prepare and the most delicious addition to any meal.

We eat a lot of mushrooms in our house. Mr. KISS in the Kitchen loves the flavor while I love how easy they are to prepare, the flavor and the nutrition! I also love that Monterey Mushrooms has organic mushrooms available and they can quickly shift from growing conventional mushrooms to certified organic mushrooms, based on consumer demands. They make new compost every time they grow the crop and it takes 30 days to make new compost, 60 days to grow, so every 90 days they can produce a new organic crop. Every other day they start a new compost so there’s an opportunity to choose organic or conventional every other day!

This sautéed mushroom recipe could not be any easier. One pot, less than 15 minutes and so much flavor. I like to use a combination of avocado oil, balsamic vinegar, maple syrup, coconut aminos and thyme, but I feel like the recipe is pretty forgiving if you don't have all those ingredients on hand. I've used butter instead of oil, gluten-free soy sauce instead of coconut aminos and even white balsamic and they've still turned out great, but my favorite combination is listed below.

Baby bella mushrooms are my personal favorite mushroom variety and I love having an organic option. I also love that this recipe tastes really fancy but requires minimal effort. I've made these for a Christmas meal and I've served them on a weeknight. Mushrooms are so versatile and a low maintenance vegetable to prepare, which in my house is a big win!

KISS Tip: Purchase whole baby bella mushrooms and cook a little longer for an even meatier side dish!

I can't wait to hear how you liked this recipe! Let me know if you made it or if made any tweaks!

KISS Maple Balsamic Mushrooms
Serves: 6
Time: 15 minutes

Ingredients
32oz organic, sliced baby bella mushrooms
3 Tbsp avocado oil
4 Tbsp maple syrup
4 Tbsp balsamic vinegar
3 Tbsp coconut aminos (can substitute soy sauce or GF soy sauce, but would reduce to 1 1/2 Tbsp given sodium content)
1/2 tsp black pepper
2 sprigs fresh thyme
 
Instructions
1.) Put mushrooms in skillet with avocado oil over medium heat and cook for 3-4 minutes until mushrooms begin to slightly soften.
2.) Mix maple syrup, balsamic, coconut aminos and pepper in glass measuring cup and whisk well.
3.) After mushrooms have slightly softened, pour in liquid mixture into skillet and continue to saute until mushrooms are soft and tender, approximately 10 minutes.
4.) While they are sautéing, remove thyme leaves from 2 sprigs and toss in pan.
5.) Once mushrooms are finished cooking, remove from heat and cover with foil until ready to serve. Enjoy on top of your favorite protein or as a side dish!

My apologies for those of you that have been waiting on this recipe! I teased it last week on Instagran, and then managed to lose the sticky note with all the recipe ingredients and measurements. Soooo, I tested it again this morning and we're good to go! Breakfast cookies, here we come!

Cookies for breakfast- it's a thing. Breakfast cookies are a delicious and nutritious way to enjoy a fast breakfast and these days, I need all the fast meals I can get. And this recipe is super simple because I've already made it twice with a 7 month old in the kitchen with me!

These cookies are also super easy to make your own. You can add in dried cranberries, pumpkin seeds, sunflower seeds or other nuts to give extra texture and nutrition. I enjoy a more chewy cookie so I left out all the crunchies. You can use your favorite nut or seed butter, but I used 88 Acres Gingerbread Sunflower Seed Butter and it was so amazing! The medjool dates also give them an extra chewy sweetness which is super delish, especially considering these don't have any added sugar!

These are perfect for packing in school lunches, an afternoon snack or pair with a hard boiled egg or yogurt for a little extra protein! If you're a new mama reading this, these would also be great lactation cookies with the oatmeal and flax. Since I had to make these again today, I'm planning on taking some to the neighbor who just had a baby! 

I hope your 2019 is off to a fantastic start! Love and blessings, Shannon <3.

KISS Banana and Date Breakfast Cookies
Makes: 18 cookies
Time: 27 minutes (15 minutes hands-on, 12 minutes bake time)

​Ingredients
1 1/2 cup rolled oats
1/2 cup almond flour
2 Tbsp ground flax seed
2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup melted coconut oil
1/2 cup almond or seed butter (I used 88 Acres Gingerbread Sunflower Seed Butter)
1 very ripe medium-large banana, mashed
3/4 cup or about 8 medjool dates, pitted, soaked in warm water 

Instructions

1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. In a large-sized bowl combine oats, almond flour, flax, cinnamon, baking powder and baking soda, and salt.
3. In a medium bowl, mix coconut oil, almond butter and mashed banana.
4. After dates have soaked in warm water for about 5 minutes, remove the pit and chop into small pieces.
5. Mix liquid mixture into dry mixture until ingredients are well mixed. Fold in dates.
6. Scoop about 2 Tbsp of dough, round in to a ball and place on baking sheet. Gently press down until slightly flattened (cookies won’t spread while cooking).
7. Bake for 10-12 minutes until slightly browned. Remove from oven and let cool 5-10 minutes before transferring to baking sheet.