I’m continuing on for Mental Health Awareness Month with ‘The Gut-Brain Connection’ from my Gut and Psychology Syndrome series.
Gut and Psychology Syndrome
I’m currently reading Gut and Psychology Syndrome for about the 1,000th time.
Strawberry Shortcake for One
Make all your summer dessert wishes come true today with my Strawberry Shortcake for One recipe.
GAPS vs AIP vs SCD
GAPS vs AIP vs SCD. How do you know which gut healing protocol to follow?
Pumpkin Pie Pudding
Yesterday was a weird day. Let’s just get that out of the way. I needed to lighten my thoughts up a bit, so I figured today was the perfect day to finally share with you my Pumpkin Pie Pudding recipe.
Last night I had a crazy dream. I couldn’t fall asleep until almost 11pm, and then I was up several times throughout the night.
The culmination was this dream.
In my dream, another one of our social workers (not the one who called before) called to tell me, “Well, I have some interesting news for you…..” A few seconds prior, her connection had been cutting in and out and she mentioned that she could lose me soon. And then she lost me before she could finish the sentence.
She didn’t return my call immediately.
In the meantime, I told Ryan exactly what she had said. In my dream, he was crying.
I then, of course, woke up from the dream.
I never did find out exactly why or what she was going to tell me.
This morning, the story lingers, even though it’s not true, just a dream.
And that’s kind of how I feel about the entire day yesterday.
I heard something that doesn’t seem real. I cried. It crushed me.
I told a good friend something super private, my own little “unreal dream” I’ve been living.
Do you ever feel like in life, just like in dreams, you have a hard time understanding what’s real and what’s not? What should be real and what should not?
Anyways, it’s morning now.
Today is a new day.
I’ll totally make a batch of this for Pumpkin Pie Pudding because it’s a dreamy that gives me the fall daydreams all day long.
p.s. Still totally in the 90’s here, still totally hating it, and still totally willing my life into fall days.
Pumpkin Pie Pudding
Click HERE to save this recipe for later.
Pumpkin Pie Pudding
Author: Sarah Kay Hoffman
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 6-8
This Pumpkin Pie Pudding is the perfect blend of gut-healing goodness and fall-flavored inspiration. It is gluten, dairy, soy, corn and nut free.
Ingredients
- 1.5 cups full fat coconut milk, divided
- ½ cup organic canned pumpkin
- 1.5 Tbsp gelatin
- 2 tsp pumpkin pie spice
- 1 Tbsp vanilla extract
Instructions
- Place ¾ cup milk, pumpkin, pumpkin pie spice, and vanilla extract in a medium-sized mixing bowl.
- Bring the other ¾ cup milk to an (almost) boil on the stove in a small pan.
- Teaspoon by teaspoon mix the gelatin into the hot water.
- Add the gelatin mixture to the rest of the ingredients.
- Using either an immersion blender (I love THIS one) or hand mixer, mix together all ingredients until smooth.
- Transfer to a serving dish, cover, and refrigerate until hardened.
- Serve as-is or to give a boost of sweetness, make my homemade, non-dairy whip cream.
Notes
Non-Dairy Whip Cream: Use THIS full fat coconut milk. Place the can in fridge overnight (or at least 5 hours prior). Scoop about ½ cup milk out (it will be super thick) into a small bowl. Add about 1 - 2 tbsp Nutiva Organic Coconut Sugar (depending on how sweet you like it) and whip together by hand. This is the perfect topping for the Pumpkin Pie Pudding!
p.s. This recipe is gluten, dairy, soy, corn, egg and nut free. It has nil sugar and is grain free if you don’t use the “whip,” and because of the gelatin, is great for gut healing. It is also SCD, Paleo, Low-FODMAP, and GAPS-approved.
p.s. It’s also more of a JELLO than a pudding, but it’s also kind of a cross-over of JELLO meets pudding.
Xox,
SKH
Mint Chocolate Popsicles
Let’s be honest. No one has time for 106 degrees before summer even begins. But alas, it has come, and Samarah started demanding all the ice cream, especially in the form of my Mint Chocolate Popsicles.
This recipe is from my summer eats, treats and desserts e-book, which hosts so many goodies for the hot summer months (and all year long).
Mint Chocolate Popsicles
Click HERE to pin them to Pinterest for later.
These popsicles are gluten free, grain free, dairy free, soy free, egg free, sugar-free plus Low-FODMAP and GAPS Diet approved.
But really, who cares if they don’t taste good, right? Scouts honor. Kids and adults alike love them.
Mint Chocolate Popsicles
Author: Sarah Kay Hoffman
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
Chocolate and mint without any additives or chemicals, sans-gluten and dairy....and, child approved.
Ingredients
- 1 c. full-fat coconut milk, refrigerated overnight the night before use
- ½ c. light coconut milk
- 3 mint leaves, finely chopped
- 1 tbsp. unsweetened natural cacao or cocoa powder
- 6 drops pure liquid Stevia (or sweetener of choice)
Instructions
- Place all ingredients in a blender and blend.
- Pour mixture into BPA-free popsicle molds, and freeze.
You must try these!
Need another amazing popsicle recipe? These Vegan Donut Peach Rice Pudding Pops will do the trick (for you and your teething baby)! How about another kid-friendly snack idea? HERE you go!
Xox,
SKH