5 Ingredient Peanut Butter Banana Pudding

5 things I HATED (scream-able) when I was 15:
1. Tofu
2. Kale
3. Sushi (mostly the seaweed)
4. Avocado
5. Dipping sauces for anything. Just salt, thank you.

Now, at (exactly 12 days until I’m) 25, those 5 things have turned into my LOVE (again, scream-able) list.

I want tofu in my pudding, kale in my soup, seaweed in my veggie sushi, avocado on everything, and dipping sauces galore. Things have changed! This recipe is something I would have snorted at as a sassy, 15 year old, but it is totally not tofu-ish at all! It’s sweet, creamy, and so delicious. I hope you enjoy…4 servings quickly turned into 2. Oh well.

All you have to do to make this is throw all of the ingredients into a blender and blend until smooth. If needed, add salt. Mmmmm.

5 Ingredient Peanut Butter Banana Pudding
Recipe taken from Healthy Happy Life
makes 4 servings

Ingredients:
1 lb silken tofu, drained (about one fridge-section package)
2 large ripe bananas
3-4 Tbsp peanut butter, chunky/salted
2/3 cup maple syrup
1/4 tsp cinnamon
Salt to taste if needed
2-3 Tbsp virgin coconut oil (this will help firm up the pudding and adds richness (optional)

Directions:
Add all ingredients to a blender and taste test. If needed, add salt.

Pour into 4 serving dishes or a large bowl. Chill until thick. Serve!

Classic Rice Pudding

I’m a town-y. I grew up in this cute little town in Ontario, Canada, where my soccer team played right along the river, weekends were spent on the beach, and we would go for rollerblades or bike rides in the evening. Being a teenager was easy, fun, and I hardly had any real worries besides thinking my mother was going to ruin my life…but what teenage girl doesn’t think that?! I genuinely thought that my friends and I would just be able to drink Coca-cola and be happy in this little place forever. Parent free!

Of course I grew up. University came, and I was exposed to the big city. The big, complicated city. I now had bills and boys to deal with and things were annoyingly different. I now missed my family, the same family who I thought was so obnoxious earlier! I missed simple.

This is how I think of this rice pudding. It’s like home. Plain, pretty, and simple. It makes me happy, and is not too complicated to on the palate or to make! Let’s get cookin’ shall we? In a heavy 4-quart pot, combine the milk and cream.

Bring the mixture just to a boil over medium-high heat (small bubbles will appear around the edge of the pan), stirring frequently.

Stir the rice, sugar, raisins, and butter together.

Add to cream mixture. Bring the mixture to a boil again, then reduce the heat. Cover and simmer, stirring frequently, until the rice is tender, about 1 hour.

Beat the eggs in a bowl until light. Add cinnamon.

Temper the eggs by combining 1/4 cup of the cooked rice mixture with the eggs, stirring quickly.

Add the egg-rice mixture back into the pot and incorporate with the rest of the rice. Stir constantly over low heat until the pudding thickens, about 3 minutes. Remove from heat.

Serve nice and hot right out of the pot, or keep covered and cool before serving. Spoon the pudding into dessert dishes and sprinkle with additional cinnamon.

The pudding will keep in an airtight container in the refrigerator for 3 days. I prefer it cold :)

Classic Rice Pudding
Recipe slightly adapted from Daydreamer Desserts
Serves: 12-14

Ingredients:
7 cups whole milk
2 cup heavy cream or soy cream (I used this)
1 1/3 cups long grain rice
1 cup granulated sugar
3/4 cup raisins
1/4 cup unsalted butter
3 large eggs
1 teaspoon ground cinnamon, for garnish

Directions:
In a heavy 4-quart pot, combine the milk and heavy cream. Bring the mixture just to a boil over medium-high heat (small bubbles will appear around the edge of the pan), stirring frequently.

Stir in the rice, sugar, raisins, and butter. Bring the mixture to a boil again, then reduce the heat. Cover and simmer, stirring frequently, until the rice is tender, about 1 hour. Beat the eggs in a bowl until light.

Temper the eggs by combining 1/4 cup of the cooked rice mixture with the eggs, stirring quickly. Add the egg-rice mixture back into the pot and incorporate with the rest of the rice. Stir constantly over low heat until the pudding thickens, about 3 minutes. Remove from heat.

Serve nice and hot right out of the pot, or keep covered and cool before serving. I personally like it cold!

Spoon the pudding into dessert dishes and sprinkle with cinnamon.

The pudding will keep in an airtight container in the refrigerator for 3 days.

Minit Tapioca. Do it.

When I was a little girl my Nanny always made me special treats. Of course these treats needed to be made over, and over again for them to become favorites of mine, but generally it was the easy things (luckily for Nan) that I began to request.

Minit tapioca is an old favorite of mine. A recipe that I’ve been making and reading from the box since I was a tot. This past Christmas holiday I was rummaging around my Nanny’s cupboards, as usual, when I jumped for joy at finding the box of tapioca. So naturally I made this scrumptious recipe as soon as I got in the door of my apartment, and ate it all. At the first bite, I was immediately brought back to feeling like a kid again. I couldn’t wait for the pudding to cool, so I burnt my mouth, and then I ate the whole pot! I wanted to make this again so my boy could try it, so this time I patiently waited. Waited for him to get home, so we could devour this deliciousness and so I could show him how wonderful these simple recipes can be.

To begin, whisk tapioca, sugar, milk, and egg together in a medium saucepan. Let stand for 5 minutes.

Turn on the heat to medium, and bring the mixture to a full rolling boil, stirring constantly. Remove from heat.

Stir in vanilla.

Cool for 20 minutes, stirring at the 10 minute point. The pudding will thicken as it cools.

Serve warm or chilled. I prefer chilled, so I put it in the refrigerator for at least 2 hours. Enjoy!

Minit Tapioca Pudding
Makes 6 servings

Ingredients:
3 tbsp Minit Tapioca
1/4 cup sugar
2-3/4 cups milk (I used 1%, but a higher percentage of fat would be better)
1 egg
1 tsp vanilla

Directions:
1. Whisk tapioca, sugar, milk, and egg together in a medium saucepan. Let stand for 5 minutes.
2. Turn on the heat to medium, and bring the mixture to a full rolling boil, stirring constantly. Remove from heat.
3. Stir in vanilla.
4. Cool for 20 minutes, stirring at the 10 minute point. The pudding will thicken as it cools.
5. Serve warm or chilled. I prefer chilled, so I put it in the refrigerator for at least 2 hours.

Avocado Chocolate Pudding

It’s 8am and I’ve already devoured an entire batch of chocolate pudding. Think I like chocolate? That goes without saying.

I have a few things in the kitchen that I need to get rid of. Oranges, a pineapple, and an avocado. So, to use up my avocado I threw it in my pudding recipe as a thickener. Think I’m crazy? Maybe. But this unusual recipe turned out to be the best chocolate pudding I’ve EVER tasted. Seriously folks, would I lie to you?

Avocados are great, and are considered the worlds healthiest fruit. Why? Because they contain vitamin K, dietary fiber, potassium, folic acid, vitamin B6, and vitamin C! So, using them in my chocolate pudding makes me feel great. I used other healthy ingredients like pure cocoa powder (instead of chocolate chips), honey (instead of refined sugar), and light coconut milk (instead of heavy cream).

I love chocolate, and telling you this will never get old. Earlier this year I brought some of my chocolate baking to a faculty pot luck to hear my professor say “Ew, I HATE chocolate”. Really?? I mean, really? People don’t like it? This baffles me in several ways. I sometimes wish I didn’t like it so much. It would save me from eating all of the cookie batter before I put the cookies in the oven, but it’s one of those simple things that I NEED to survive. Chocolate + Honey + Brown sugar = my favorite ingredients.

So here we are. 8 am and ready to begin another chocolate fun day. Awesome. This recipe makes 4 small servings and is 3 weight watchers points per serving.

Ingredients:
1 ripe avocado
2 tablespoons dark cocoa powder
1/2 cup light coconut milk
1 tsp vanilla
2 tbsp honey

Directions:
Put all ingredients in a blender and BLEND! The pudding will come out smooth and sweet. Absolute perfection!

Aren’t avocados just the greatest?