I’ve been home for a week and half now, taking care of my children who are fighting the flu. I have managed to avoid it, thank goodness. I am running around the house, washing, sanitizing and doing laundry. I was only two weeks into my Boston training and we were hit with this virus. I must admit, I’ve had a moment here and there where I felt sorry for myself. The weather is so beautiful, I feel so strong, ready to run, and I am stuck in the house cleaning up after wee ones. After a small pity party, I have accepted that this is just the way it has to be, there are some things you can’t control and it’s really not the end of the world that I loose a week of training…. plus, I like that my kids “need” me. I have been soaking up the fact that they actually want me to snuggle with them.
What’s that saying “feed a cold,” and “starve a fever?” Or is the other way around? Either way, my kids have all had fevers and they are starving– eating me out of house and home. Their cravings range from a cheeseburgers to pudding. They were really bugging me for pudding, but I was hesitate to give them dairy while they are so sick. Especially my son who suffers from chronic sinus infections. I made this dairy free version for him and added some leftover organic brown rice we had from the last nights dinner to give it some texture and bulk.
- 1/4 cup of Agave or sweetener of your choice (I’ve also used Stevia)
- 2 Tablespoons of Non GMO Organic Corn Starch
- 1/4 teaspoon of sea salt
- 2 1/4 cups of Almond Milk
- 3 egg yolks lightly beaten
- 3 Tablespoons of Coconut Oil or Butter
- 2 teaspoons of Vanilla Extract
- 1/4 cup of cooked Brown Rice (Optional)
- Combine the agave, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the almond milk until smooth. Whisk in the egg yolks and remaining milk.
- Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 5 to 6 minutes. Reduce the heat to medium low. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 3 to 5 minutes.
- Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Add brown rice and stir well. Immediately transfer it to 4 (4-ounce) pudding dish or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.
- I topped with Whipped Coconut Creme and sprinkles.
I use Whipped Coconut Creme and sprinkles to top it off. I like the India Tree Sprinkles that are made with vegetable colorants, instead of nasty dyes.Dairy Free Gluten Free Vanilla Rice Pudding #fitfluential Click To Tweet
Here are few articles I found very interesting this week–>
News and Self Help
The NOAA Delivers a Historic Decision on Lolita the Orca— It’s about time. This gentle giant has been in captivity for 45 years. Stolen from her mother in 1970 this Killer Whale lives a lonely life of solitude in a tank that is the smallest for any captive Orca. She needs to be set free and put into a sea pen.
21 Quick Actions You Can Do Today to Simplify Your Life – Great tips from Slow Your Home, on how to declutter and simplify your life.
5 Bad American Habits I Kicked in Finland – Love this. We can learn so much.
The Dark Side of Social Media- by Marissa at Thirdscribe– This post is directed at authors but really applies to anyone who uses social media as a marketing tool.
Blog Advise– By Lean Green Bean– I have been following and taking Lindsay’s advise for many years, if you blog, do yourself a favor and read.
Running Support From Significant Others- by The Everyday Warrior– I found this article full of great tips if your significant other is not supportive of your running. Betsy offers talking points and solutions if you’re dealing with this issue.
Food and Nutrition
Spicy Vegan Meatless Sauce – by Ari’s Menu. I love Ari’s food, this looks so flavorful, great ontop of zoodles or GF pasta.
A Guide To Gluten-Free Flours + Homemade Oat Flour Recipe – Great information by Strength and Sunshine and a “how to” for making Oat Flour. Pin that one!
How to Eat Clean: The Do’s and Don’ts of Healthy Clean Eating — Thought this was a great article by Clean Eating Veggie Girl, it’s all about moderation.
Mexican Casserole Recipe – by Wildly Fit– This looked so easy and full of flavor, almost like a Mexican inspired chili.
Nutrition Basics for Runners – by Marcia’s Healthy Slice. Marcia always has great tips- this one is no exception.
Mexican Skillet Casserole– By Lean Green Bean— what can I say, the girl can dish out great blog advise and a mean casserole!
Have you or your kids come down with this nasty flu? Do you get weird cravings when your sick?