Happy Friday! Just a short and sweet post today to finish up the week.
Since I haven’t been eating sweeteners lately, I’ve had to get a little creative when it comes to snacks. Breakfast, lunch, and dinner are easy, since I usually load up on veggies, proteins, and fats at those meals. But snacks prove to be much more challenging. After a while, a person gets pretty tired of almonds and walnuts.
The other day I whipped up this easy chia pudding in the morning with some squash puree that I had sitting in the fridge. After a few hours in the refrigerator, it gelled up nicely and made for a satisfying light afternoon snack. I didn’t sweeten my pudding, but the squash provided a lovely amount of natural sweetness on its own. I must say, though, that it wouldn’t hurt to add a little honey or maple syrup to the pudding for a little boost.
Despite a few food restrictions, I’m still enjoying my healing protocol and am learning new things every day. My sweet tooth has pretty much vanished since I’ve been eating such a low sugar diet for the past 20 or so days. Things like coconut butter, pears, and celery (yes, celery…) are tasting incredibly sweet and delicious to me now.
A quick recap:
- Digestion: Great! I’m still incorporating sauerkraut daily into my diet and probiotics as well. (I also drink kombucha a few times per week.) I fell off the wagon a little with my regular bone broth consumption, but I hope to simmer another pot of it soon to stock in the fridge and freezer. Overall, I feel like I’m digesting my food well and, when I make sure to eat regular balanced meals and snacks, I don’t have stomach aches.
- Skin: I don’t want to jinx anything, but I woke up this morning and thought that my skin looked better than it had in weeks. As anyone who deals with skin issues knows, that can change pretty quickly, but I’ll take any progress I can get and be grateful for small steps in the right direction! I’ve been playing around with a variety of skincare methods lately, so I hope to share my thoughts about those soon.
- Sleep: This week has been pretty good in the sleep department. I find that doing calming, “low stimulation” things before bed (like a reading a book instead of surfing the web), helps settle my mind before going to sleep. I’m still waking up a few times per night, but the tossing and turning has stopped and I feel well rested upon waking. More on sleep in a different post!
- Stress: This week has been a little stressful for various reasons, but I’m managing. Every day I’m learning that you can’t control the stressor, but you can control your reaction to it. That’s giving me a lot of freedom…and a lot to work on!
Stay tuned for more updates! I promise to talk about supplements, sleep, and skincare very soon. Thanks for sticking with me!
Now. The pudding.
Sweetener-Free Cinnamon Chia Pudding
1/4 cup homemade winter squash puree (I like butternut, acorn, or delicata for this)
1/4 cup water
2 tablespoons canned coconut milk (full fat)
1 tablespoon whole chia seeds
1/2 teaspoon ground cinnamon
Optional: sweetener of choice, to taste (honey, maple syrup, stevia, etc.)
In a small bowl, whisk together all of the ingredients. Cover and place in the refrigerator for at least 3 hours (or overnight) to thicken up. Once the pudding has thickened, grab a spoon and enjoy!
- Shredded unsweetened coconut
- Raw cacao nibs
- Chopped nuts or seeds
- Fresh fruit