YUMMY CHOCOLATE PUDDING:)

Healthy Chocolate Pudding

So I am 26 weeks along in my pregnancy and now the cravings are starting to begin.   I'm not craving anything  weird or unusual like pickles, but I am craving Sugar and Dairy.   I haven't eaten much sugar in years and I quit drinking milk about 3 years ago, but it seems these days that's all I can think about, and it's hard not to give into cravings:( 

A couple of days ago I decided I wanted Chocolate Pudding!  Yes, that's right.  That chocolately, sugary, milky delicious treat that I would have as a young girl.  But I decided that this was one craving I was going to control by making my own version of chocolate pudding.  It turned out so well that I couldn't wait to share it.  So here goes:)

3 Cups of Unsweetened Coconut Milk (almond will work too)
1/3 Cup Raw Cacao Powder (you could use dark chocolate powder too if you would like)
1/4 Cup maple syrup
1/4 Cup cornstarch (to thicken)
1 1/2 tbsp pure vanilla
1/4 teaspoon sea salt
3 tablespoons butter

*Place all ingredients in a pot over medium-high heat.  Continue stirring until pudding thickens.  Add more cornstarch if you like a thicker pudding and less if you like it thinner.  Once it has thickened, pour into serving bowls and let it stand to cool.  We make about  servings with this recipe, but you can make servings smaller or larger depending on what you are craving:)

It was so simple, yet so yummy and so good for you that I know for sure what dessert I will serve for Easter this year:)

Oh, and shhhhhh......don't tell my little one, I even licked the bowl. 

Happy Easter

Coconut Mango Stirfry!

Served on a bed of Soba noodles!  YUMMY



Coconut Mango Stirfry!









I just finished making a delicious stirfry, and to top it all off, it was pretty simple!

Here's what you need:

Organic pork loin (1 lb)

coconut oil (or a subtitute cooking oil)

Onion (1 cup chopped)

Curry paste (2 tsp)

Red Pepper (1-2 cups chopped)

Zucchini (1-2cups chopped)

Coconut Milk (1/2 cup)

Corn starch (1 tbsp)

Dried crushed Chilis (1/4 tsp)

Lime juice (1 tbsp)

Chili powder

Snow peas (2 1/2 Cups chopped) 

Pasta (any kind will do)

14 oz Can of Mango

or

1 Mango (make sure it's soft) & 1 Mango Juiced

Directions:

Cook past according to directions.  Drain and toss with some olive oil.  Cover to keep warm.

Rub pork with chili powder.  Cook on medium high heat until browend.  Remove from heat.  Cover to keep warm.

Add some coconut oil to the pan, and on high heat stir-fry onion and curry paste for about 2 minutes.  Add zucchini, mango (not the juice), red pepper, lime juice, crushed chilies and paprika.  Cook for about 4 minutes, stirring occasionally.

REduce heat to medium.  Add cornstarch and coconut milk (mixed together).  Heat and stir until boiling and thickened.  Add mango syrup.  If more sauce is desired, add more coconut milk.  Stir.  Add pork.  Simmer for another 5 mintues. 

Add snow peas.  Cook for 2-3 minutes, stirring occasionally.

Serve over pasta!

ENJOY!!!!