4, 3, 2, 1 Custard

Before I got pregnant, I didn’t really have a sweet tooth. Sure, I would enjoy a sweet treat on occasion but I was never really a “I must have chocolate NOW” type of girl.

I was the person who wanted a second or third helping of savory dinner over a sweet dessert. And when I would eat dessert– I insisted on having one more bite of dinner to end my meal on a savory note.

However, post pregnancy? That all changed. I want sweets. All the time.

After I delivered baby Kola, I wasn’t strict about my diet or workout routine. I was learning how to mother and the furthest thing from my mind was fitting back in my old jeans.

Okay, that’s not entirely true. I knew I wanted to fit in my old clothes but I also knew that I couldn’t stress about it. So I ate sweets. Lots of them. And my sweet tooth only grew but thankfully my waistline didn’t.

A couple of months ago, I started eating a strict paleo diet. I was super strict with it for a month and then slowly added cheat days/meals in. Now I’m at about an 80/20 paleo lifestyle; I’m strictly paleo 80% of the time and allow myself to indulge 20% off the time. It’s a system that has worked out very well for me. I’ve lost most of my baby weight (3-4 lbs to go 5 months postpartum despite a 55 lb weight gain during pregnancy!) with minimal effort and still get to eat my favorite foods.

Paleo focuses on eliminating processed foods, sugars, grains, and legumes. Which sounds great- but I developed a mean sweet tooth. I had to find a way to curb my sweet tooth in a healthy fashion.

Enter this gluten free, dairy free, and paleo friendly 4, 3, 2, 1 custard.

DSC_0018

The first time I made it, I was a little weirded out. I wasn’t ready for the texture. I had never had custard before and it sort of freaked me out. I actually thought it went bad or that I made it wrong but D-Money said it tasted like custard should taste  and the texture was right. I’m not going to lie, it took some getting used to. But now? I love the stuff. It’s a healthy whole food treat and it tastes great.

DSC_0024

I love how versatile it is; you can add nuts, dried fruits or honey for different flavors. This recipe is adapted from 3, 2, 1 custard.

I decided to use PBfit in this version because I’m currently obsessed with it.

DSC_0084

Ingredients:

  1. 4 tablespoons PBfit
  2. 3 large eggs
  3. 2 ripe bananas
  4. 1 can full fat coconut milk

Directions:

Preheat oven to 350ºF.

Prepare 4 oz glass jars or ramekins in baking dish. Place the jars in a glass baking pan and fill the pan with enough hot water  to reach a little more than half way up the side of the jars.

DSC_0088

Blend the four ingredients in a blender until smooth.

DSC_0086

Mixture will appear to be more liquid than batter.

DSC_0087

Pour mixture evenly among the 6 jars in baking pan.

DSC_0093

Bake in preheated oven for 45 mins or until mixture is no longer liquid and is stiff.

Let cool on a cooling rack completely, seal and refrigerate for at least 4 hours or overnight.

Can enjoy as is.

DSC_0027

I love topping it!

DSC_0011

Get creative! Personally I love topping it with nuts, coconut whipped cream, honey, dried fruit and whatever else my sweet tooth desires.

Those beautiful pecans came from our backyard!

DSC_0015

I like to eat this after dinner as dessert and sometimes as an oatmeal replacement for breakfast.

DSC_0025

Let me know if you try this super simple delicious treat and how you like it! ❤

Happy eating,

Sonni K.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s