Tag Archives: pudding

What She Ate (Hello! It’s a Link Up!)


As some of you may already know, I was recently diagnosed with a second autoimmune disease.  Yep, my immune system is a rock star in the bad sorta binge drinking kinda way.  But moving on.  My naturopath suggested that I do a therapeutic diet for the next month to help ease the inflammation in my body, give everything a chance to heal/rest and in the meantime potentially identify some foods which may need to be completely eliminated.  The diet is pretty restrictive, but in reality is still full of great healthy options.  If you know me, though, you know I’m a high-fructose corn syrup in the form of candy candy candy kinda girl.  So that part of the elimination diet list that said ‘no sweeteners’ hit hard in my candy crack fogged brain.

fruit salad

It’s the end of my first week and I think so far I’m doing good, but the real test will come tonight when I go to the movies sans-goodies.  Oh my!  Oh wait, I can sneak a bottle of 100% pure fruit or vegetable juice.  Poo.

We already eat pretty darn tootin’ healthy.  (with the exception of the previously professed candy problem).  We make most of our food from scratch, eat a diet full of whole foods and a good variety of fresh fruits and veggies.  However, when it comes to cooking I don’t know the first thing about laying off the cheese.

curried rice apple chickpea salad

I thought this would be a great opportunity to invite some fellow bloggers to join in a link-up.  (Disclaimer:  I don’t suggest that anyone embark on any kind of diet without first talking to your doctor).  It seems that there are many of you out there who are making the choice to either eat healthier or for one reason or another have had to give up some type of food.  So why not link up together and spend a little time every couple of weeks sharing some healthy eats, new recipes and naughty (but healthy) indulgences.  You don’t have to be on a special diet to join, you just have to share an interest in home cooked deliciousness.

vegan chocolate mousse

So if you are interested in joining this link up let me know in the comments below and I’ll send you all the info you need by email (including the little banner guy up above and the button).  We will have a new theme every couple of weeks…like a culinary challenge.

Here are two recipes from my first week that I wanted to share.  Easy-Peasy my friends and so gooooood!  For starters,  I can’t give up chocolate.  I just can’t.  I was lucky to have my friend Steph stop by for a visit and she brought with her this recipe for Vegan Chocolate Mousse.  I believe it was originally intended to be served in a chocolate tart of sorts, but it makes a pretty good imitation of a pudding.  And you all know how much I love pudding.

Vegan Chocolate Mousse

2 cups avocado
1/3 cup unsweetened almond or soy milk
2/3 cup maple syrup (or to taste.  I used honey and a lot less)
1 tbsp peanut butter or tahini
1 tbsp arrowroot or coconut flour
1/3 tsp salt
1 tsp vanilla extract
1/4 cup cocoa powder, sifted

whir it all up in a blender and enjoy.

And here is a lunch staple in our house (which I had to modify slightly because I can’t have peppers or dried fruit or mayonnaise or Worcestershire sauce…ho hum).

Curried Rice, Chick Pea and Apple Salad

2 cups cooked brown basmati rice
5 green onions, sliced
1 apple, seeded and chopped
1 cup or 1 can cooked chickpeas
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp salt
1/3 cup lemon juice
1/3 cup olive oil

mix. mix. mix. voila. eat.

* adapted from the cookbook “Beyond the Moon” by Ginny Callan.  I love this book.


I can’t get the link-up thingamajingy to work…hopefully up for next time.  In the meantime, you should really head on over to Abhaya to check out the gorgeous Indian Slaw recipe that Sondra posted.  It looks absolutely yummers!  Coconut and Lime and Roasted Peanuts…need I say more!

You can also head on over to the What She Ate Pinterest Board to see all the delicious healthy eats!

Butterscotch-ish Pudding

Pudding: Butterscotch-ish and Dark Chocolate Cinnamon

Butterscotch-ish PuddingMy most recent addiction is homemade pudding.  I have always loved pudding and my boyfriend fondly remembers the grand ‘pudding’ affair I had when we first started dating…those little cups of store-bought chocolate pudding were, i’m ashamed to say, a staple in my diet for months.  He thinks my pudding obsession is cute, because he loves how ridiculously excited I can get sometimes about even the simplest homemade project.

So the pudding obsession is back.  Full force.  But because we are trying to make more and more of our food from scratch, I’ve been working away experimenting and inventing my own homemade pudding bliss.  It seems it has been a while since I’ve shared a new recipe…so here are two to try.  The first:  “Butterscotch-ish”.  I made this one up today when I couldn’t decide if I wanted vanilla or butterscotch.  So it lies somewhere delightfully in the middle.  It’s not exactly a ‘skinny’ version of pudding, but doesn’t exactly fall into the naughty category.  I’ve convinced myself that as a woman I need to up my calcium intake…and hey, isn’t pudding just like eating my milk?  The second recipe:  Dark Chocolate Cinnamon Pudding.  This one is a little lighter and can be made with any kind of milk you prefer from whole milk to skim.

Butterscotsh-ish Pudding

3 tablespoons brown sugar
3 tablespoons corn starch
2 cups 2 % milk
2 tablespoons vanilla extract
1 generous glop of butter

Mix the sugar and corn starch in a small to medium pot.  Add the two cups of milk and put on medium-high heat.  STIR CONSTANTLY.  Bring to a gentle boil and reduce heat to low.  Continue stirring on low-heat for a 3-4 minutes.    At this point the milk will have come to a boil and the whole thing will be started to thicken.  During the last minute, add the vanilla and continue stirring.  Turn off heat and stir in the glop of butter.  Scoop into pudding cups, mugs or bowls.  This tastes good served warmed or chilled.  If serving cold, let set for a couple hours before serving.  If you want to prevent a skin from forming on the top of the pudding, place a piece of plastic directly on the surface of the pudding.

Dark Chocolate Cinnamon Pudding

3 tablespoons sugar
3 tablespoons corn starch
2 tablespoons unsweetened cocoa powder

1 1/2 teaspoons of cinnamon
2 cups of milk
1 tablespoon of vanilla

Add the sugar, cornstarch, cocoa and cinnamon to the pot.  Mix and add the milk.  Bring the milk to a boil over medium heatSTIRRING CONSTANTLY.  Once bubbling, bring the heat to low and continue stirring.  The mixture at this point should be starting to thicken.  Continue stirring and cooking on low heat for another 3-4 minutes.  In the last minute add the vanilla.  Scoop into pudding cups, glasses, mugs, or one giant greedy bowl.  Serve warm or let cool.  This one tastes particularly good served warm.  If serving cool, put in fridge and allow to set for a couple of hours.  If you want to avoid having a skin form on the top of the pudding, place a piece of plastic wrap directly over the surface of the pudding.  Enjoy!

The STIRRING CONSTANTLY is very important.  Milk will burn easily.  And burnt pudding makes me sad.