Let me preface this blog post with this: My choice to eat as healthfully as possible is my choice alone. My children, at 4.5 and almost 3, are not old enough to make that choice. My fear with them is that cutting out all of my food sensitivities from their diet may have a negative effect on them as they grow. That doesn’t mean that I think they need cow’s milk/gluten/etc to survive and thrive, what that means to me is that I don’t want to inadvertently create sensitivities in my kids because of my food philosophy. Now, I am no scientist/dietician/nutritionist/doctor, and it could be that cutting out all of that stuff won’t affect the kids at all, but I am always conscious of the ill effects it could have should I do so.
I know that in my own experience withdrawing from gluten wasn’t an enjoyable experience, and subsequently eating gluten again in order for my IgG and IgE had a serious affect on my body. In the 4 weeks that I ate gluten again, I gained over 5 pounds, my skin broke out, I suffered from extreme brain fog, and I was insatiably hungry at all times. My cravings for more wheat based foods and sugary treats was off the charts, my PMS; including cramps, hormonal headaches and mood swings was literally the worst in recent memory. I had eliminated all of that. It was unwelcome.
When you eat healthfully people generally recommend sticking to the perimeter of the grocery store. Which I generally do. For the most part, my kids and I eat the same food – I do not make a separate meal for them (or me). Occasionally, we go through the aisles and grab things that my kids like – the odd box of cereal, pasta, crackers for their soup.
Last time, a trip through the cereal aisle brought us past the pudding. My kids definitely know what’s up with pudding. They love it. Instead of buying the stuff with a mile long ingredient list, I challenged myself to make some! I am so glad I did. The kids barely let me take photos of it before they were devouring it. And I didn’t mind at all!
I chose to keep this pudding a little on the bitter side as I love the taste of dark chocolate, if you prefer sweeter, be sure to add a little more maple syrup or honey as noted in the recipe.
Chocolate Chia Pudding
- 1/4 cup chia seeds
- 2/3 cup almond milk
- 3 tbsp maple syrup
- 2 tbsp cocoa powder
- 1/4 tsp vanilla
Combine in a medium sized bowl, and refrigerate for 4 hours.
Remove from fridge and buzz in your blender until super smooth and eat right away or return to fridge for 30 minutes or so before serving.