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Happy Wednesday, friends! Today, my recipe for chocolate avocado pudding is over on the PlayHard GiveBack blog. It’s creamy, perfectly sweet, and super versatile. While most chocolate puddings call for cornstarch, refined sugar, and egg yolks, this version is vegan (and gluten-free).
Broccoli belongs to the cruciferous vegetable family—this includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply ample nutrients, and they’re truly one of the world’s healthiest veggies.
For a long time, food was simply food, and I viewed it as so. I wasn’t meticulous about what I was eating nor when I was eating. I ate when I was hungry and stopped when I was full. I ate broccoli and I loved sweets. I ate intuitively, at a time when I didn’t know what eating intuitively meant.
Happy Monday, friends! I hope your weekend was relaxing and that you’re ready to start the week on a good note. I’m a firm believer that positivity breeds positivity. So, even if your weekend was only mediocre, let’s make this a kick-ass, productive week. Alright?
My husband was born and raised in Hyvinkää, Finland. That’s approximately 5,000 miles from where I grew up. Like most Finns, he’s kind, inquisitive, and very smart. He’s creative and loves music. He’s impressively sociable, except when it comes to strangers in elevators. True to his roots, he embraces cold weather. The mountains are always calling, and skiing is a daringly effortless activity.
It’s that time of year again. The days are starting to feeling longer, and sunshine drapes the city past 7 p.m. It’s warm and peaceful. Outside beckons.
I tend to get stuck in a breakfast rut. Can you relate? Growing up, breakfast was usually a bagel (broiled with butter and spun honey—my dad’s specialty) and a glass of OJ or guava juice, all scarfed down in 30 seconds before rushing to school. It was carb-y and delicious, and I was hungry about an hour later 😉