Day 46, Healthy Banana Pudding

Hi my name is Pamela and I am addicted to the chemical ingredients in processed foods. 

I am excited to say that I am on my 47th day of food-sobriety, and in that time I have lost 32 pounds. It's so freeing to recognize the addiction cycle and become equipped to walk in health and sobriety, rather than slavery to chemicals I can't even pronounce. Of course, it means a lot more cooking from scratch, reading labels and being aware of situational eating, but it is so worth the effort. I'm worth it, and so are YOU. 

Who doesn't like dessert??? But for some of us, one dessert will lead to another, and another, and another. Have no fear, help is here. Nope, Underdog is not about to swoop from the clouds to take the fork from your hand, but Pamela's Healthy Pantry does have a wonderful new recipe for you. Just developed in our test kitchen this weekend...It's so good and good for you, you will want to make this all the time, but you won't have to, because there are more than 30 other desserts in the Pamela's Healthy Pantry Cookbook. 

Enjoy!

Healthy Banana Pudding

2 egg yolks

4 TBSP corn starch

1 TBSP xylitol or Eurythritol (or 2 pks of Truvia)

1 can fat free evaporated milk

1 tsp vanilla extract, or the seeds of one vanilla pod.

2 bananas

1 cup chopped almonds

In a small pot whisk together egg yolks, 6 tbs of the milk, xylitol and cornstarch and vanilla until smooth. I like to use a wire whisk. Add rest of the milk, stir until smooth.

Put this egg milk mixture over medium heat and bring to a boil stirring constantly. Once it is boiling, remove from heat and let cool for about 15 minutes. Stir frequently while the pudding is cooling to avoid a skin forming.

Thinly slice bananas and layer one banana in 4 glass dessert dishes. Spoon pudding over the layer, divide half of almonds over pudding, place the other banana slices on top, and spoon on more pudding to fill, then sprinkle with the rest of the almonds. Chill and serve.

Serves 4

Snacking is a Yes - Three times a day!

For years I thought if I just cut out snacks between meals I would be able to lose weight. I was Myth-informed. Snacking is actually super good for you, as long as you snack on the right things.

Healthy eating should always start with breakfast, but if we have eaten a reasonable amount of the right kinds of food at breakfast, we will need a little boost mid morning. Even if we haven't done much heavy work, like an intense workout or moving

furniture, a snack reminds our metabolism to keep moving.

So, how do you choose great snacks? Think about what other foods you are eating that day. If you had a carb-packed breakfast, your snack should be more protein. If your breakfast was an egg and fruit, then a few whole grain crackers and an oz of cheese is perfect. You have complete control over what your snack should be.



One of my favorites, especially after a workout, is a banana and about an ounce of chopped unsalted peanuts. It tastes great, is a good source of potassium and protein, and doesn't cost much. Even stopping by the local ice cream shop, this snack is less than the price of an ice cream cone.



An ounce of cheese is
 2 - 3/4 inch cubes



Mid afternoon, and yes, even in the evening, the appropriate snack is a great thing!

What are some of your favorite healthy snacks. Let's share ideas and compare notes!

Happy Healthy Eating!

Bananas DeFoster

My first night in Israel, we went to a wonderful restaurant in the Port of Tele Aviv. Our dinner concluded with a round of amazing desserts. Among them, was the most delicious Banana desert I have ever eaten.
Banana's and almonds are both grown in Israel. I know you will enjoy this healthy version of this yummy dessert.

4 Bananas

4 TBSP Agave Nectar

1 tsp freshly Ground Cinnamon

2 oz. toasted sliced almonds.

4 TBSP lowfat vanilla frozen yogurt, or sugarfree fat free icecream,(look for the ice cream recipe in early posts on this blog.)

Cut bananas into 1 inch pieces. In skillet, over medium heat, drizzle bananas with agave and cinnamon. Toss to coat and heat through, but don't "cook" the bananas.

Place in decorative dish. Top with 1/2 oz of almonds and 1 TBSP of frozen yogurt.



Serves 4.