Dealing with stomach issues – giving up carbs and sugars, grains, nuts, legumes, and dairy – leaves few options for dessert.
In the beginning, after first giving up carbs, the cravings for dessert hit me like no other. I relapsed into my sugar addiction many times before overcoming it.
These days, I don’t even splurge on Friday nights – or any night of the week. I just don’t crave sweets like I used to.
During the days when my addiction still had me in its cuffs, I spent hours, days, weeks, searching for something that would satisfy my sweet tooth without making me sick. After some research and experimentation, I came up with this quick, easy, gut-friendly, anti-inflammatory, sugar-free dessert.
This chia pudding got me through many tough cravings. It is filling – due to its high fat content – and can be very tasty.
I will warn: if you are still in the throes of sugar addiction, this will taste bland. So, for some insight on the joy of dull food, read my post Cutting Out Sugar, Enjoying Blandness. If that doesn’t cut it, you might add a tablespoon of pure maple syrup or raw honey to the mix, or a few raisins.
A Note on Chia Seeds
Simple Cinnamon Chia Pudding Recipe
2 tbsp chia seeds
1/2 cup coconut milk (the kind that comes in a can, with no added ingredients)
Dash of cinnamon
Dash of nutmeg
1. Add chia seeds and coconut milk to a bowl.
2. Microwave for 1 minute.
3. Stir in cinnamon and nutmeg.
4. Leave in fridge while you eat dinner, and it will be ready when dessert time comes!
Note: if you leave it in the fridge too long, the oil in the coconut milk will harden. Microwave another 20 seconds to soften in back up.