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  • Writer's pictureLindsey Sverson

Is this seat taken?

Whaaaaaaah! My babies have outgrown their portable cradles. They're now able to hold their heads up enough to do those little exersaucer things that I don't think are made anymore because too many babies accidentally rolled themselves down the stairs and HOW DID I EVER SURVIVE THE 80's? Now that we've busted those out though, my boys cannot keep their butts out of them.

The 4 year old pretends it's his space ship. The 2 year old is genuinely entertained by the attached Pooh toys. Argh. I think I owe ya two recipes. Did I post last week? No. Heeeeere goes. My boys have learned what "dessert" is and of course now they ask for it every night with their supper. Most of the time I'll serve up berries or cut up an apple, but I'm all out. Sidenote- what is up with kids and apples? My boys eat like 3 a day. My 2 year old sneaks them into bed with him. It no longer grosses me out to find an old core buried in his sheets. I had an abundance of almond milk so I figured I'd whip up an easy vanilla pudding, but with added chia seeds for a boost of fiber and healthy fats. This recipe is pretty much the classic Betty Crocker vanilla pudding recipe that I've memorized by heart. It takes less than 10 minutes to cook, and about an hour in the fridge to cool enough. Vanilla Chia Pudding makes 4 servings although in the photos I've doubled the recipe 1/3 cup white sugar 2 tablespoons corn starch 2 cups unsweetened almond milk (or cow's milk) 2 egg yolks 1 teaspoon vanilla (or half teaspoon vanilla bean paste) 2 tablespoons chia seeds

#vanillachiapudding In a small saucepan, stir sugar and cornstarch until blended. Stir in milk. Cook over medium-high heat, stirring nearly constantly. Meanwhile lightly whisk egg yolks together in a separate bowl (I like to use a Pyrex container for easy pouring- you'll learn why). Once milk mixture comes to a boil, pour a teeny bit into the yolks and stir well. Keep adding a bit more of the hot milk into the eggs, continuously stirring. This is "tempering" the eggs- it allows them to blend smoothly into the milk mixture. If we just poured the yolks right in, they'd cook immediately and we'd get super lumpy chunky pudding. Pour the smooth egg-milk mixture back into the saucepan and boil for one more minute, stirring continuously. Remove from heat. Stir in vanilla and chia seeds. Either refrigerate as is, pour into a large bowl, or into 4 small bowls/ramekins.

Per serving: 145 calories

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