The other night I dreamed of chicken nuggets, for real, chicken nuggets. Going vegan seemed so easy last week; no cravings or longing for meat and dairy products. This week things got real. I don’t even eat chicken nuggets that often; they are delicious, but they are just not in my regular rotation. My body must be craving some processed, animal protein.
Also, I’ve been craving melted cheese. The specificity of my cravings are weird. Because I couldn’t stop thinking about grilled cheese and quesadillas, and macaroni & cheese so I broke down and bought soy cheese slices to make myself a grilled cheese. Totally NOT worth it. Cheese like? Yes. Satisfying? Absolutely not.
My goal was to not use fake meat or cheese products and focus slowly on whole grains, beans, fruits, and vegetables. I guess after 12 days I shouldn’t beat myself up too much for having a cheesy meltdown. Pun totally intended! Thankfully I’m back to rice, beans, broccoli, avocado, bananas, and excessive amounts of quinoa. The volume of food I’ve been eating has been crazy, yet my body feels really good.
This chocolate pudding IS satisfying! It really gives the creamy texture and rich chocolate flavor I desire/require from desserts. The best part – no strange or fake products. This dessert has real, common ingredients and can be made in about 5 minutes. The hardest part is not eating the entire batch in one sitting. I’ll be making this recipe again whether or not I’m eating vegan.
One Year Ago: Oreo Cupcakes
Chocolate Avocado Pudding
Adapted from Warm Vanilla Sugar
Yield – 2 small, self-controlled servings OR 1 lovely serving
1 ripe avocado
2 tablespoons dark cocoa powder
3 tablespoons agave
1 1/2 teaspoons vanilla
1/3 cup unsweetened almond milk
pinch of salt
almond slivers for garnish