Chocolate Pudding Made from Scratch
Before I was married I used to take more time for myself. When I became a wife, and especially after Sam was born, I made taking care of my guys the priority. And that’s good, but I’ve recognized mama needs to take better care of mama, too.
Since the beginning of this year, I’ve been on a quest to “be good to me”. I’m drinking more water, I am doing better about getting sleep (although that’’s still a challenge), I’ve changed some personal grooming routines, and I’m working in more active exercise more often. Even though I am mindful of eating better too, I find old habits are hard to break — I still crave a sweet pick-me-up, especially in late afternoon but if I go for the sweets I feel worse later. I’ve discovered a great way to satisfy my crave and my conscience: Silk Soymilk.
Silk Soymilk has 8 grams of plant protein per serving — more than any other dairy-free milk — that protein seems to make a really good difference for me. I’ve found I can have a small chocolate pudding indulgence as a snack and then I’m able to power through my afternoon or evening.
Silk Soymilk is also lactose, dairy, and cholesterol free. There’ is no high-fructose corn syrup (yeah!) or artificial colors, flavors or preservatives. It is GMO free. That fact is a huge statement for me. Plus for those who have allergy concerns, there is no gluten, egg, peanut, casein or MSG.
Want to try my happy indulgence? This is my recipe for Chocolate Pudding — you’re gonna like it!
- 2 cups Silk Soymilk
- 2 teaspoons corn starch
- 1/2 cup dark chocolate chips (or vegan options)
- 1 tablespoon peanut butter
- 1 tablespoon honey
Stir regularly over low heat until thickened; put in fridge to fully set. It tastes delicious cold but I like it best out of the fridge, and slightly warmed.
Here’s to good taste, a good conscience, and a good mama!