Pudding is a favorite in our house. We eat my chocolate pudding all of the time. Its probably my most requested dessert from my kids. But with nursing the baby right now, I have to watch my caffeine intake late at night and chocolate surprisingly has a lot of caffeine. I learned that the hard way eating chocolate cake with chocolate icing while nursing Cassidy. Nothing is worth a baby not sleeping well at night.
This pudding is quick to make and I always have the ingredients on hand. And being sweetened with only a small amount of honey, its a perfect guilt free weeknight treat. Just make sure to use organic ingredients (especially the corn starch so its gmo free).
Honey Vanilla Pudding
2 cups milk
2 Tbs corn starch
3 Tbs honey
1 Tbs vanilla
Mix corn starch, honey, and 1.5 cups cold milk in a saucepan. Heat on medium until lightly boiling.
Wisk egg and remaining 1/2 cup milk well. I often put it in the magic bullet for a second or two.
SLOWLY add egg/milk mixture to boiling milk mixture whisking well the entire time. Whisk for another minute or two.
Add vanilla and whisk until combined.
Serve warm or let cool in refrigerator.
Fat: 2.3 g
Sodium: 70 mg (3%)
Carbohydrates: 24 g
Sugar: 17 g
Protein: 5.5 g
Maple Bacon Muffins…not much needs to be said. These are as delicious as they sound. Probably one of the best muffin I’ve ever had, my husband agreed. I made these for Father’s Day because whose husband doesn’t love bacon? There is no added sugar, sweetened just from the pure maple syrup, which is a great contrast to the salty bacon. Of course use pasture raised nitrate free bacon. Pasture raised pork bacon actually has tons of health benefits and is far from the Oscar Mayer stuff in the regular grocery store.
Compared to a common cereal like honey nut cheerios, you can eat one of these muffins for the price of one small cup of cereal (and who actually eats just one small serving anyway). Well actually for 25 less calories, 10 g less carbohydrates, HALF the amount of sugar, and TWICE the amount of protein. But aside from them being super healthy, they are super delicious and indulgent tasting! I would eat these even if they weren’t so healthy!
Maple Bacon Muffins
1 3/4 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
3/4 cup buttermilk or kefir
1/3 cup maple syrup
1/4 cup yogurt, butter, or oil
8 pieces bacon
Cook bacon until well done and crispy. While it cooks, combine all dry. Combine all wet. Mix together wet and dry.
Crumble bacon and stir into batter.
Place into 12 lined baking tins.
Bake at 375 for 20-30 minutes. Checking every few minutes after the 20 minute mark.
*Soaked recipe: combine flour, yogurt, and buttermilk and let sit overnight. In the morning, beat the remaining ingredients together then stir with the soaked flour. Bake as directed.
fat: 2.2 g
sodium: 202 mg (8%)
Carbohydrates: 20 g
dietary fiber: 2 g
sugars: 6 g
protein: 4.2 g