I turned 30 this week.
It wasn’t the life-changing event I always thought it would be. Really, it was just another work day plus a fun dinner with friends at the end of it. Unlike any other day, I did get a new banjo(!) from Nick that I’m very excited about. To see those words written out – that I got a banjo for my birthday – is definitely something I never thought I would say.
Even though there were no fireworks or instantaneous changes that happened when 29 became 30, I do feel different. Some of that is simply getting older, but some of it is because I’ve made some changes recently to try to make things easier on myself, and I think it’s working.
It seems to be, for me, anyway, that simple is the best. Simple meals, easy foods, non-fussy recipes. And even though I’ve made some changes lately in how I’ve been cooking (new recipes coming soon!), I feel like some creativity is finally coming back to me. And that is exciting….since I’ve felt like I’ve been stuck in a rut for months now.
Enter my new favorite dessert: easy chocolate coffee cups.
When I tried describing these to Nick as an easy pot de crème, he asked “So….you made pudding?”.
And yeah, I guess I did. But without the normal cornstarch you would have in pudding and this dessert is made in the blender with almost no cook time (except to heat the milk). Easy enough for you? It was for me.
My favorite part about this recipe is that even though it takes almost no time to make, it’s a pretty fancy way to end your meal. And no one else has to know just how easy it was.
I’m no expert when it comes to allergies or sensitivities and I’m definitely not a doctor, but I do think it’s worth it to try things for yourself and see how you feel. The past few weeks have been some of the best I’ve had lately, and I hope I can keep it going.
Like other food allergies or intolerances, self-reporting lactose intolerance is tricky because, unfortunately, many Americans self-diagnose conditions such as lactose intolerance before consulting a doctor or registered dietitian.
However, whether it’s self-reported or a true diagnosis, people who suffer from lactose intolerance can have a range of symptoms, including discomfort and this can all happen with consuming differing amounts of lactose.. Label reading is probably the most important thing when you have a food intolerance or sensitivity. Not sure what to look for? Besides just listing “milk”, keep an eye out for: lactose, whey, curds, milk by-products, dry milk solids, non-fat dry milk powder. Besides checking labels on your own, try some of these tips to figure out what works best for you:
- Lactose-free milk and lactose-free dairy products are dairy products without the lactose. Using these alternatives will give you all the nutritional benefits of dairy (vitamin D, calcium, etc), just without the lactose.
- Choose dairy foods that are lactose intolerance friendly then slowly increase the amount over a period of time to see where your threshold may lie.
- Mixing milk with other foods will help slow digestion, giving your body more time to digest the lactose.
- Top sandwiches or crackers with aged, natural cheeses such as Cheddar, Colby, Monterey Jack, and Swiss. These cheeses contain small amounts of lactose, so they are great options to try.
- Consider traditional or Greek yogurt, as the live and active cultures in yogurt help to digest the lactose.
Easy Chocolate Coffee Pudding Cups
- 2/3 cup whole lactose free milk
- 1 egg
- 2 tablespoons Dixie Crystals sugar
- A pinch of salt
- 1 cup semisweet chocolate chips
- 2 tablespoons chilled coffee
- Heat the milk up in a small pan over medium until it just comes to a boil.
- While the milk is heating, add the rest of the ingredients (egg, sugar, salt, chocolate chips, and coffee) to a blender and, on low speed, process the mixture until the egg is beaten and the chocolate chips have been chopped up.
- Once the milk has come to a bubble, slowly pour the hot milk into the blender while it’s running on low. The hot milk will gently cook the egg and melt the chocolate. Keep the blender running on low until you’ve added all the milk and the mixture is smooth.
- Pour the pudding into 4 small coffee mugs, then place in the fridge to set for a few hours or overnight before serving.
Disclaimer: This post was sponsored by NDC – all recipes and opinions are my own, as always. I also have an ongoing partnership with Dixie Crystals.