Month: January 2013

I Ate the Tops

6 Comments

I have a deep dark confession.

I was the one who ate the tops off the Thanksgiving pudding back in ’89.

Yes, I blamed it on Cedar.  She was an easy target, being the baby sister and all. I’m sorry girl!

Back in the late ’80’s I went through a chocolate pudding stage.  I made it from a box, always burned the bottom of the pot, and the skin that formed on the top was my favorite part.

A random urge came over me this morning and I channeled my 8 year old self to make a batch of chocolate pudding.  This time from scratch and with a slightly more adult take on things.

This pudding is made with low-calorie Silk Unsweetened Pure Almond Milk, maple syrup, and pure vanilla.

Chocolate Almond Milk Pudding
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Ingredients
  • 2 cups plus 3 tablespoons Silk Almond Milk
  • 2 squares unsweetened bakers chocolate
  • 3-4 tablespoons pure maple syrup
  • a splash of pure vanilla extract or a quarter of a vanilla bean, finely chopped
  • dash of salt
  • 3 tablespoons organic cornstarch
  • optional: chopped roasted almonds
Instructions
  1. Bring 2 cups of milk and 2 squares chocolate to a simmer, whisking regularly
  2. Turn down heat to avoid boiling over or burning the bottom
  3. Add maple syrup to taste, vanilla, and salt
  4. Whisk vigorously to meld the milk and chocolate
  5. In a small cup or bowl whisk 3 tablespoons cold milk and cornstarch together
  6. Pour cornstarch mixture into milk in a steady stream, whisking continuously
  7. Bring back to a simmer and cook, whisking regularly, for about 5 minutes
  8. Pour into 4 small bowls or mugs and refrigerate until cool
  9. Serve topped with chopped almonds

Want more great recipes using Silk Pure Almond Milk?  Check out their Facebook page for lots of awesome suggestions!

FitFluential LLC compensated me for this Campaign.
All opinions are my own

Kitchen Fever

5 Comments

Every few weeks I go on a kitchen rampage.

Over the course of an hour or two I bake, broil, chop, whip, cook, and stir up all kinds of food treats.

This little food tornado always results in at least a few fermented goodies and Tuesday’s rush was no exception.  With flu season in full thrust (Tate ran a 103* temperature for two days!) my brain is swirling with ways to boost the immune system and fermented foods are, in my humble opinion, one of the best. The Cheese Slave has a great post on the benefits of eating fermented food.

I made Kimchi!

Kimchi is an acquired taste, one that I now crave!  It’s tangy and spicy and a little stinky (in a good way!) and adds tons of flavor to whatever you eat it with.  I try to keep a jar in the fridge and eat a small serving several times a week.

Miso Soup!

Tate was so sick on Tuesday!  He mentioned something about chicken noodle soup in his delirious state and I made my equivalent (I’ve never eaten or cooked a chicken in my life). Heavy with veggies, garlic, ginger, and seaweed this was one Super Miso Soup!

Yogurt!

Making yogurt is easy and cheap!  And yogurt is an easy, accessible  delicious way to get probiotics in everyday.

What is your first line of defense when it seems like everyone around you is going down hard and fast?  I try to follow the ‘lots of fluids’ rule and get plenty of rest in addition to eating as nutritiously as possible.