The last two weeks have been a real struggle. Ambrose seemed to have a set back and was shrieking in pain, waking up constantly, spitting up like a fountain, and was really miserable.
In an effort to determine Ambrose’s food sensitivities and (literally) nurse him back to perfect health I am eliminating gluten, eggs, and white sugar (why the heck not, right?) in addition to dairy and nuts. It’s not so bad. Honestly. I’m eating lots of fruit, veggies, and meat. Not bad at all.
And Ambrose? The Jury’s out on that one–but he seems a lot happier.
One hard thing about giving up dairy has been (nearly) eliminating chocolate. I’ll occasionally make hot cocoa with rice milk and cocoa powder, and that always hits the spot. Today I was craving chocolate pudding. After looking around for some recipes I just decided to make my own using an avocado and frozen banana. The avocado makes it really creamy and the banana and honey sweeten it up a bit.
Chocolate Avocado Banana Pudding
1 banana, cut up and frozen
1 small avocado or 1/2 a large
~1 Tbsp raw honey
~1 Tbsp Ghirardelli cocoa powder
3 Tbsp rice milk (or other milk of choice)
Puree in blender and enjoy!
Next time I may put some melted coconut oil in it to add to the texture.