This recipe was created prior to learning about my oat allergy. While I loved how this recipe turned-out, my body did not. That being said, if your body does not have any issues with oats, this pudding is for you…it is healthy, lowfat, and free of processed sugar.
Trying Wayfare’s puddings at this years Natural Products Expo West inspired this recipe. I like the idea of using whole grains to thicken pudding since they are essential to a healthy diet and also health-promoting. What’s better than that? This pudding is so healthy that I will let my kids eat it for breakfast… after all it is made out of oats. Hurray for healthy desserts!!!
If you are not a fan of almond extract…go ahead and leave it out. You will love the chocolaty results.
1 cup gluten-free old fashioned oats
2 cups filtered water
1/2 cup So Delicious Creamer
1 cup So Delicious unsweetened coconut milk
1/2 cup cocoa powder
6 stevia packets
1 tsp vanilla
2 tsp almond extract*
*Feel free to substitute other flavorings, i.e. mint, raspberry, orange…but start with 1/2 tsp and work your way up from there. I have not tried any others, so I am not sure how much of each to use.
Place the oatmeal and filtered water in a small saucepan and cook over medium heat. Once it reaches a boil, turn the heat down to low and allow the oats to simmer until thickened. Once the oats have thickened, turn off the heat and place the lid on the saucepan. Let the oats sit for 10 minutes.
Once the oats have thickened, place them in your high-speed blender (I use a Vitamix) with the remaining ingredients. Allow the mixture to blend for a full 3 minutes, stopping to scrape down the sides as needed (I know it’s a long time…trust me on this). Once the 3 minutes are up, CAREFULLY remove the lid since the pudding will be VERY HOT!!!
Pour the hot pudding into a glass tupperware and allow it to cool to room temperature before placing it in the fridge to set.
For a printable version of this recipe click HERE.
I am not a daily coffee drinker, but I do enjoy the taste AND the smell (LOVE IT)!!! I definitely enjoy the occasional coffee. While coffee is acidic, I do not worry about it because the rest of my diet tends to be very alkaline (click HERE to learn more about acid / alkaline balance).
Whenever I have coffee I make sure it is decaf because I tend to get physically ill when I have regular coffee (stomache ache, shaky, etc.) and I am just not a fan of caffeine in general.
Summer is here full swing and that means iced coffees are walking out of Starbucks coffee shops left and right. The few times I have had iced coffees from coffeehouses my main complaint has been the fact the the ice waters down the strength of the coffee.
Problem solved. A while back I came across a blog post where someone made ice from brewed coffee. I don’t remember where I saw it, in fact I am sure I have seen it multiple places/times. Such a simple idea, yet very effective.
Instead of watering down your iced coffee, your iced coffee gets stronger as the coffee ice melts…brilliant!
Brewed decaf coffee
Stevia (I used SweetLeaf Vanilla Creme)
So Delicious almond milk
So Delicious Creamer (The hazelnut is my favorite)
Brew the coffee and sweeten with Stevia. Make sure to sweeten the coffee mixture sweeter than you generally like since the coffee ice will also be sweetening your iced coffee. Allow the coffee to cool and pour it into ice molds (I used a silicon ice mold).
Once frozen pop some of the ice into a cup, pour almond milk into the cup and add a splash of creamer.
Stir and enjoy…this iced coffee gets better and better as it mixes together.
One of my favorite dinners as a child was Beef Stroganoff (I hadn’t seen the light yet). My mom would lug out the electric skillet and make a huge batch of it for dinner.
Things have changed a bit in my dietary life since then, but the memory of stroganoff and how much I liked it still lingers. The egg noodles have been replaced with gluten-free Quinoa shells, the beef has been replaced by mushrooms, and the sour cream is now vegan.
The end result…bliss. My family lapped-up this dinner.
1 cup diced onion
12 ounces mushrooms (1/2 finely diced, 1/2 sliced)
1 Tbs. Earth Balance soy-free spread
1 box Quinoa shell pasta
2 Tbs. cornstarch + 2 Tbs water (make a slurry)
1 cup vegetable broth
1/4 cup white wine (optional)
1 cup So Delicious unsweetened coconut milk
3/4 tsp. salt
pepper to taste
1/3 cup So Delicious original creamer
2/3 cup Sour Supreme
Chopped cilantro and / or parsley for serving
Preheat the oven to 350 degrees.
After cleaning the mushrooms, place half of them in the food processor and process until finely diced. Slice the remaining half of the mushrooms.
Sauté the onions, mushrooms, and Earth Balance until the onions are translucent.
While sautéing the onion and mushroom mixture, boil the shells until they are very al dente. You do not want to cook the pasta too much or it will become soggy when you bake it. When the pasta is ready, drain it and pour it into a casserole dish.
Once the onions are translucent add the broth, So Delicious coconut milk, and wine (optional) to the onion and mushroom mixture. bring the mixture up to a low boil and add the cornstarch slurry along with the salt and pepper. Allow the mixture to thicken. When the sauce has thickened, take it off of the heat and mix in the creamer and Soup Supreme.
Pour the finished sauce over the noodles, mix to incorporate, and bake covered for 30-45 minutes until the noodles are soft and have absorbed a good amount of the sauce.
Serve topped with chopped parsley and / or cilantro.
For a printable version of this recipe click here.