Hello my baby carrots!
So today I decided to do something a little different for What I Ate Wednesday. While it’s a blog party that I love, I’ve been finding lately I just haven’t been feeling it, at least not in the same sense. The idea of photographing all of my eats in a single day was beginning to cause some anxiety for me- do I really want to admit I ate that? Or that much? Plus I felt a pressure to ensure my food was as clean as possible and interesting. And sometimes that just doesn’t feel healthy for me to do. I have had issues with restriction in the past, something I haven’t discussed too much on the blog, or with very many people at all, but I could feel it starting to creep back. While I understand the benefit of recording your meals in a kind of food diary (you can see things that are missing, food ruts, etc.) and looking at other people's posts (for ideas, etc.), if something is creating anxiety for me when it comes to food, I just don’t feel it’s a good idea for me to be doing. I have come to develop a healthy relationship with food (although, of course I have slip-ups) and I want to keep it that way! I don't want to fall into the comparison trap or feel bad about fueling my body the way it needs to be fuelled. I know I shouldn't no matter what, but if it's something I'm struggling with right now, it's best to remove the triggers. I was actually talking to a blogger-friend about this very topic recently and I felt it was something that was important enough to me to share with you all, and make a change to how I approach WIAW.
So instead of cataloguing a day of eats every week with you guys, I think what I’ll start doing is a post about a recipe, or a food I have been loving the past week! If it’s a recipe, I’ll of course share it with you all and if it’s just a food or ingredient, I’ll fill you all in as to why YOU should love it too! And of course, I may occasionally revert to the more traditional WIAW. How does all that sound to you guys?
So today I’m going to kick off my new WIAW format by sharing a recipe I have made countless times since adopting an anti-candida diet. I teased you all with it on this WIAW post and have gotten a few, fairly adamant requests for it!
It’s sweet without any fruit, or any kind of sweetener except stevia. It’s protein-packed, omega-3 rich and super filling! Plus, while it’s no green smoothie (oh how I miss those) it still lets you start your day with some veggies while feeling like you are eating dessert.
Yes everyone, it’s my Carrot Cake Chia Pudding!
The star of this pudding are the chia seeds. They help create a thick and satisfying pudding texture without sacrificing taste. What I love about chia seeds is how they absorb water and bulk up helping you to feel full for longer. I also use some Sunwarrior Protein Powder, which is delicious tasting on it’s own and it really helps add some creaminess to the pudding. Now I can’t emphasize this enough- make sure you use a protein powder you like the taste of when making this! I tried it with a protein powder I don’t love but I’m trying to use up and I really did not enjoy this. Don’t come back to me and say you hated it if you try it with a less-than-stellar powder. I warned you ;)
Carrot Cake Chia Pudding (Vegan, Gluten-Free, Sugar-Free, Raw)
Tastes like carrot cake but without any grains or sugar! Healthy enough for breakfast, but delicious enough for dessert! If you're feeling really decadent, try topping with some of this icing (minus the turmeric).
Ingredients (1 bowl)
- 3/4 cup almond milk
- heaping 1/2 cup baby carrots (almost 3/4 cup)
- 1/2 scoop protein powder (I use Natural Sunwarrior Warrior Blend). Make sure it's a protein powder you like the taste of on it's own!
- 1/2 tsp maca (optional, may need more stevia without it)
- 1/2 tsp vanilla
- 3 drops stevia (I use english toffee stevia) or to taste, depending on tastes and protein powder used
- 1 + 1 tbsp chia seeds, divided
- optional toppings: coconut flakes, chopped walnuts, raisins
Place everything except 1 tbsp chia seeds in a blended and blend until smooth. Add in the last tbsp chia seeds and stir to incorporate. Refrigerate overnight or for at least 15 minutes to allow the mixture to thicken. Serve with coconut flakes, chopped walnuts and raisins (if eating fruit) if desired!
It’s super quick to whip up the night before, or even in the morning. If making in the morning just mix it up, go get ready, then come back to a lovely treat! Even easier if made the night before, just whip it up, refrigerate and in the morning add your toppings.
Hope you all like my new format for WIAWs. It’s not the usual thing, but I think it works for me!
Have any other bloggers or readers struggled with writing or reading WIAW posts? I know that we are all unique and therefore need to eat different foods in different amounts, but I just can't help but fall into the comparison trap lately. Maybe it's the stress of moving and change! Either way I think this is a format I can happily participate with.
What’s your favourite go-to breakfast?
Happy hump day everyone!