There is something about the cold and the rain that makes me want to eat non-stop. It’s like my stomach is somehow convincing my subconscious that there will be a famine and I need to eat everything in site. I don’t know how my dirty hands get into the Ruffles. Or the cookie dough. Or the cereal. Or the Halloween candy. Or the cinnamon rolls.
Is everyone else thinking that salads are taking a backseat and all the meat and potatoes are moving in? Yikes. My booty can’t take this much longer. And, walking or running is out of the question because it’s FREEZING 98% of the time and it’s RAINING 74% of the time. I’m on my way to hibernation and I’ll be absolutely fine because I have my fully stocked thunder thighs.
Oh, and the darkness that is taking over my life isn’t helping either. I wake up and I think it’s 3 am, so I go back to sleep. Then my 3 year old comes in and there is no convincing or reasoning with her that 3 am means go back to sleep. When in all reality it’s 7:30 and she knows what that means.
Why oh why did I teach her how to read digital clocks. BLAST.
Anyways, my life is mayhem. Or that’s what if feels like. I suppose I just need to get used to this dark and cold thing and embrace my larger bottom half. I know it’s only going to get worse, but I’m fighting it with everything I have.
Are you feeling this way too?
Oh yay! We can be friends. Also, I’m sorry.
Anyways, to get myself to feel better, I made some rice pudding. With pumpkin. And maple syrup. Because it made my tummy happy. And because I still have pumpkin on the brain. This takes 30 minutes or so to make and tastes divine. Feel free to use cream or half and half instead of fat free milk. Whatever you want, I will support. I probably would have used cream, but didn’t have any on hand which come to think of it was probably a blessing in disguise. So yes, rice pudding of the pumpkin variety right here at your fingertips. Made a perfect afternoon snack the other day and would probably make a delightful dessert too.
Pumpkin Maple Rice Pudding for One
- 1 tablespoon butter
- 1/4 cup arborio rice
- 3/4 cup fat free milk + more if needed, feel free to sub cream or half & half for the milk
- 1/4 cup pumpkin puree
- 3 tablespoons real maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch cinnamon
- pinch ginger
- 1/8 teaspoon salt
- mini chocolate chips for garnish, if desired
- Heat a small saucepan over medium heat. Melt butter and stir in rice to coat grains evenly.
- Pour in milk, pumpkin, maple syrup and seasonings. Stir well. Continue stirring occasionally over medium low heat, adding in more milk if it seems to be getting too thick.
- Continue stirring and adding milk for about 30 minutes or until rice is cooked thoroughly. Pour into serving dish and top with chocolate chips.