Once upon a March, Ashley had the brilliant idea to challenge herself to a month of no sugar and no booze.
She lasted two weeks, and then the opportunity to bop around SXSW came up, and with it free booze. So she made a deal with herself--if it's free, it doesn't count.
Then her friend had a birthday in a cabin in the woods and glamping + birthdays = boozing so...
Then I had to get blood drawn and I hate that experience so much I bought myself a cinnamon roll the size of my face. So sue me.
However, it's the 22nd day of March and while this would TYPICALLY be the 22nd day of the month in which Ashley has a dessert and an alcoholic drink per day, in reality more than half of that time frame has been sugar and booze free.
So, it's kind of a win? Note to self: plan spur-of-the-moment diets on more boring months. Also, it made my failed New Years Resolution of "no weeknight boozing" feel way more achievable. I think that one may stick now if I give it a reboot.
Also, I discovered that I can make a pretty killer dessert substitute for when the going gets tough. I planned on making a basic chia seed pudding, but ended up with a velvety vegan mousse that tastes even better than I could possibly have dreamed. Now when I have a chocolate craving, I can make these nearly-guilt-free little beauties and even the health-food-hating fiance will steal a bowl.
Dieter's Dream Chocolate Mousse
- 1 can coconut cream* plus more for topping
- 1/4 cup unsweetened cocoa powder
- 1/8 cup cashew butter (or other nut butter)
- 1+ tbsp maple syrup, or natural sugar of choice
- Optional: 1/4 cup chia seeds
In a stand mixer, whip the coconut cream and cashew butter together until fluffy.
Fold in the rest of the ingredients, and chill until ready to serve.
If using chia seeds, let the pudding chill overnight. This will give the pudding a more tapioca-like consistency.
*Or, two cans turned upside down in the fridge over night, and separated from the liquid in the morning