If you are what you eat…
then I should be glowing orange and smelling of chocolate and cinnamon.
Oh wait, I already am. Haha.
It’s no secret that I am in love with orange foods (kabocha anyone?), and that I add coco and cinnamon to just about anything. Thanks to my pale skin tone, the orange “glow” isn’t exactly inconspicuous… as my friends have kindly pointed out to me (though thank goodness they just thought it was a weird tan!). Last week I finally mustered up the self control to lay off the carrots. Unfortunately, it turns out that the beta carotene that is causing my woes isn’t in just carrots. Bell peppers. Sweet potatoes. Kale. Spinach. Kabocha. While I was able to limit my carrot intake a bit, I just couldn’t leave out my other favorites. Not to mention my sweat in hot yoga has been smelling suspiciously like cinnamon. Hey, I suppose there are worse things to smell like, right?
Anyway, it’s needless to say Operation Get Pale (never thought I’d say those words) didn’t last more than a week. As for cinnamon and cocoa powder, they never went away. Some things a girl just can’t live without, and at least my skin hasn’t shown the signs.
And as with all the great kabocha-loving, cocoa-powder-mixing, cinnamon-sprinkling people relapsing their foodie addictions before me, I came back with a bang. Go big or go home.
High-Protein Chocolate Pudding with “Real Food” Ingredients
- 1/2 cup pumpkin (I used Libby’s)
- 1/2 cup black beans
- 1/2 cup almond milk (+ more if needed)
- 2 TBS cocoa powder
- 1/2 tsp cinnamon
- 1 packet stevia or sweetener to taste (~1-2TBS maple syrup would be lovely)
- Place all ingredients in a food processor.
- Blend, blend, blend!
- Refrigerate and serve like chilled mouse, enjoy room temperature as a dip, or warm up for a comforting healthy pudding.