Here are 5 Ways You Can Help!

We share this from our friends at ValuLine!

These are ways you can always help and make a difference  in the fight against breast cancer all year long.

 

 

A Prescription for Healthy Living: How Diet and Exercise Can Help Cancer Patients

A Prescription for Healthy Living: How Diet and Exercise Can Help Cancer Patients

A patient’s treatment plan for fighting cancer doesn’t stop at the hospital door. Adopting a healthy lifestyle, in terms of diet and exercise, is especially important for cancer patients in reducing stress, minimizing side effects, and boosting energy levels to power through treatment and recovery.

More than 93 million American adults could be counted as obese in 2016, according to the most recently available data from the Centers for Disease Control and Prevention.  “Obesity not only increases the risks of developing cancer; it also increases the risks of complications in diagnosed patients,” says Jennifer Ligibel, MD, director of Dana-Farber’s Leonard P. Zakim Center for Integrative Therapies and Healthy Living.

Plus, in some common cancers, such as breast cancer and prostate cancer, many patients now tend to gain—rather than lose—weight during treatment.

“That contradicts a common misperception that people have had for many years,” Ligibel continues. “Some patients think, ‘I have cancer. I have to make sure I don’t lose weight,’ so they bulk up. But we have much better medications to help patients avoid nausea and weight loss during treatment now than we did even a few years ago.

“Many people become less active during their cancer treatment, and even afterward,” says Ligibel. “Some cancer treatments can also contribute to weight gain.”

Jennifer Ligibel, MD.

How Patients Can Evaluate and Manage Their Diet

Ligibel recommends following the American Cancer Society’s guidelines on nutrition and weight management. They emphasize a plant-based diet with most nutrients coming from fruits, vegetables, whole grains, lean meats and fish.

“When you look across a population of people who have healthy behaviors—they eat a plant-based diet, their weight is in the normal range—we know that those people are less likely to get cancer in the first place,” Ligibel says. “In some cases, they are also less likely to have it comes back after it develops.”Blueberries.

Why Exercise is Important

Exercise is crucial in helping patients lose and manage weight and also provides other critical health benefits.

“If you exercise during your cancer treatment, and afterward, that can help prevent some of the long-term side effects that patients can develop from cancer treatment,” Ligibel says. “Exercise has been shown to reduce side effects like fatigue and joint pains from cancer treatments. Patients also feel better when they exercise and experience less anxiety and depression.”

Exercise also helps to preserve muscle; muscle loss often happens during cancer treatment, and can make recovery difficult, Ligibel says.

Those very side effects—especially fatigue—can make it difficult for patients to feel motivated to exercise in the first place. What’s important is to start now, wherever you are in your treatment, and to start slowly.

“I tell patients that 10 percent of something is better than 100 percent of nothing,” says Nancy Campbell, a clinical exercise physiologist at the Zakim Center. “Patients don’t have to go to a gym, start training for a marathon or buy expensive equipment. All it takes is a walk out your door or around your house to get started.”

Campbell suggests using a fitness tracking device, be it a basic pedometer, a smart phone app or Fitbit. After wearing it for a few weeks, you should have a baseline of your activity during treatment weeks, non-treatment weeks and weekends.

“It gives patients a good gauge of how much activity they are doing and how to gradually increase it,” she explains. “As people start to feel better, they get excited and do more and sometimes may do too much too soon. The device gives you feedback to let you know if you need to add more activity. If patients are sedentary, some of the apps buzz to remind you to move around every hour.”

To rebuild your muscle tone, Campbell suggests signing up for the free Live Strong program offered by YMCA locations across the country. This 12-week physical fitness program is designed specifically for cancer patients.

“There are also plenty of things you can do on your own at home,” she says. “You can get creative with light weights, such as soup cans, at home. But get some professional guidance before you start.”

Yoga, too, has been shown to have significant benefits for cancer patients in terms of reducing fatigue, improving sleep and improving quality of life.

“The data shows us that staying active during treatment definitely helps,” Campbell says. “Just doing a little something can take the edge off the nausea and fatigue, improve your mood and help take your mind off of it all.”

Courtesy of Dana-Farber Cancer Institute

 

Metastatic Breast Cancer Survivor Thriving on Clinical Trial

A clinical trial at Dana-Farber has kept Sharon DeCosta’s stage IV metastatic breast cancer stabilized for three years, allowing her a full life of traveling and doting on her three young grandchildren, with a fourth due in December.

It may seem odd that DeCosta celebrates the anniversary of her diagnosis each year with a toast, until you realize the significance of the date.

“I found out I had cancer on April 27, 2015—my twenty-fifth wedding anniversary,” says DeCosta. “When the doctor told me I thought, ‘Wait a minute, I’m supposed to be on a beach somewhere sipping on a margarita, not hearing this.’”

She laughs recalling the moment, and it is this ability to poke fun at her circumstances that DeCosta credits for helping her through. That and Ann Partridge, MD, MPH, founder and director of the Young and Strong Program for Young Women with Breast Cancer at the Susan F. Smith Center for Women’s Cancers at Dana-Farber.

DeCosta and her husband, Eric, with their grand-daughters Henley and Aubree.

DeCosta and her husband, Eric, with their grand-daughters Henley and Aubree.

DeCosta, then 47, had been preparing for a vacation to mark her and husband Eric’s 25th anniversary when anemia sent her to the emergency room in April 2015. Doctors initially planned a hysterectomy, but the surgeon found cancer when he began the procedure. Once it was determined that the disease had spread from DeCosta’s breasts, the Lakeville resident headed up to Boston to meet with Partridge.

“From the first time I met her, Dr. Partridge put me completely at ease,” says DeCosta. Partridge told her about the advancements in treatment for metastatic breast cancer that have been made in the past few years, such as immunotherapy and targeted treatments.

“She assured me she had a big bag of tricks to use, and we were going to get through it one step at a time,” DeCosta says.

In June 2015, Partridge started DeCosta on a phase III clinical trial of the drug ribociclib in combination with an aromatase inhibitor. The treatment has since been approved by the FDA, and DeCosta is continuing the regimen with no reported side effects. She takes oral chemotherapy daily at home and comes to Dana-Farber every month for check-ups.

“Patients like Sharon with advanced breast cancer are doing much better, benefitting from advances in targeted therapy and clinical trials to test new innovative approaches that are bringing the breakthroughs to patients faster and faster,” says Partridge, who also heads up Dana-Farber’s Adult Survivorship Program.

Taking Partridge’s advice to heart, DeCosta has also been taking plenty of steps to help herself and other cancer patients. She captains the “Sharon-Do More for 4” team each September in the Boston Marathon® Jimmy Fund Walk presented by Hyundai, joining thousands of other individuals—including many cancer survivors—walking all or part of the famed 26.2-mile Boston Marathon course to fund research and treatment at Dana-Farber.

“We did the Jimmy Fund Walk for the first time just a few months after my diagnosis,” says DeCosta. “I felt like it was a way to give back to the people who have done so much for me. My family and friends all take part now, and this year we hope to have more than 25 people walking, including some grandchildren.”

For her dedication, DeCosta has also been named a Jimmy Fund Walk Hero—and her smiling face will adorn one of the mile markers along the Hopkinton-to-Boston route. Below it is a quote from her: “Thanks to my rock-star team at Dana-Farber, I am living with metastatic breast cancer, making memories to last a lifetime with lots of love and laughter, surrounding myself with family and friends.”

And, DeCosta says, plans for plenty more anniversaries.

Learn more about treatment for metastatic breast cancer from Dana-Farber Cancer Institute.

Courtesy of Dana-Farber Cancer Institute

 

Gluten-Free Soft Pretzels

Don’t you just love getting a soft pretzel at a sporting event, concert, or venue? For some people it’s their go-to snack and something they look forward to on their way to the event. However, it’s a snack that people with food allergies have to stay away from. Not to fear! You can now make a soft pretzel that is gluten-free, and for me, used with different oil, since I can’t eat canola oil.

This recipe offers two different shapes you can make them in. You can shape the pretzels as a bunny or shape them in the regular pretzel shape. The tutorials on how to shape the pretzels are referenced below, in step number 4, through their website*. What’s amazing about making the pretzels yourself is that you could use your own creativity and form any shape you want. Surprise yourself and your friends and family with your pretzel making skills by making cool shapes, designs, and letters.

When making something yourself, you get to prepare it any way you want. If you don’t like a lot of salt on your pretzels, then you can put as little salt as you want and vice versa. There’s nothing worse than getting a soft pretzel that has way too much salt on it, so you don’t want to eat it or not enough salt where it is bland and flavorless. Follow the recipe below to make some Gluten-Free Soft Pretzels and prepare them to your liking.

serves: 6 Soft Pretzels

INGREDIENTS

  • 1 c. warm water
  • 2¼ tsp. dry active yeast
  • ½ tsp. coconut sugar (or use granulated sugar)
  • 1 Tbsp. pysllium husk powder + 3 Tbsp. warm water, sit for 1 minute to thicken
  • 3¼ c. Cara’s All-Purpose flour blend
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • 2 Tbsp. olive oil
  • 1 Tbsp. maple syrup

Water bath:

  • 6-8 c. water
  • ¼ c. baking soda
  • 2 Tbsp. maple syrup

Lightly coat with:

  • olive oil
  • coarse salt

 

Source: http://bit.ly/1MITEMz

Source: http://bit.ly/1MITEMz

 

INSTRUCTIONS

  1.  Allow the yeast and sugar to froth in the warm water for 10 minutes.
  2.  Whisk the flour, baking powder, and salt together until well-combined. Take out about 1 c. of the flour and keep nearby in a measuring cup nearby. Add the yeast mix, oil, maple syrup, and thickened psyllium into the bowl with flour and stir until dough becomes scrappy. Start adding the other half of the flour, ¼ c. at a time until mixed in and a dough starts to form. Start kneading the dough with your hands for a couple of minutes in the bowl at this time to get it smooth. The dough should be moist but not sticky.
  3.  Divide the dough into six, even and smooth balls.
  4.  Roll each ball out with your hands on a lined flat surface until you have a long 14″ snake-like dough piece. For the bunny shape, cut off 2″ of the dough and set aside. For regular soft pretzel shapes, keep at 14″. Follow the tutorials in the post for how to shape your pretzels. For the bunny, take the remainder 2″ piece, roll it up and fill in the gap for the tail. (*Tutorials: http://bit.ly/1MITEMz*).
  5.  Place on a baking sheet, cover and allow to gently rise for 30 minutes in a non-drafty spot in your kitchen.
  6.  Preheat your oven to 400 degrees.
  7.  Bring your water to a boil in a large pot. Add the baking soda (slowly, it will start to cause your water to rise) and maple syrup.
  8.  Gently place each pretzel in one-by-one with the guidance of a large spatula that will guide each one into the water. Allow to boil for 1 minute on each side, very gently turning over on the other side. Be careful, if done too quickly your pretzels can fall apart.
  9.  Place on a baking sheet (with your spatula), lightly coating the tops with olive oil and sprinkling with coarse sea salt immediately. Repeat for each one.
  10.  Bake for 22-25 minutes, turning the baking sheet around after the half-way point of cooking. Bake until a beautiful brown exterior forms. Allow to cool fully on the baking sheet before enjoying.

You can now make a soft pretzel that is gluten-free and great for anyone to enjoy. You get to have a little fun making them by choosing which shape you want to form the pretzels as and put on the right amount of salt. Make a batch of Gluten-Free Soft Pretzels to show your friends and family members all your talents of pretzel shaping.

Inspired by: http://bit.ly/1MITEMz

 

 

Pineapple Upside-Down Cake Sundaes

Who doesn’t like a good pineapple upside-down cake? How about an ice cream sundae, or even better, a sundae with cake in it? A pineapple upside-down cake is a pound cake that has some of my favorite fruits on it, pineapples and cherries, mixed with butter and sugar on top of the cake. The fun thing about this cake is that when it is done baking, it is turned over and served upside-down. Add some ice cream with the cake and you have yourself one delicious dessert to enjoy. What’s a better dessert to have than some ice cream with cake and pineapples and cherries on top? If you love pineapple upside-down cakes and sundaes, then this is the perfect dessert for you.

Who doesn’t like to have to ice cream with their cake or even better, an ice cream cake? Ice cream and cake go really well together as the creamy and coldness of the ice cream cools down the soft and warmth of the cake. It’s a good dessert to end a great day with your family and friends. Follow the recipe below to make a delicious cup of a pineapple upside-down cake sundae.

Ingredients

Serves 4

  • 1/4 cup butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon
  • 1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
  • 1 pint dulce de leche or vanilla ice cream
  • 1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
  • Whipped cream
  • 4 maraschino cherries with stems

 

Source: http://bit.ly/1kUpXJF

Direction

  1. In a small heavy skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
  2. Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

Tip: * To toast pound cake: Preheat oven to 350 degrees. Spread crumbled pound cake pieces on a 15x10x1-inch baking pan. Bake for 5 to 10 minutes or until lightly toasted.

When you are craving ice cream and something sweet, why not make a pineapple upside-down cake sundae?  It serves four people, so it’s perfect to share with your group of friends or family of four. Enjoy a pineapple upside-down cake sundae when you are hanging out with friends or having fun with the family.

Inspired by: http://bit.ly/1kUpXJF

 

Strawberry Milkshake Ice Cream Cake

Strawberry lovers, milkshake lovers, cake lovers, ice cream cake lovers, this dessert is perfect for those who love all those sweets combined together. Strawberry milkshakes are one of my favorite milkshakes. The creaminess of the ice cream mixed with the sweetness of strawberries just makes my mouth water. A fresh strawberry milkshake never lets me down.

Ice cream cake is one of the best food inventions, combing ice cream and cake together. The moistness and softness of the cake goes perfect with the cold and milky texture of the ice cream. It’s one of those dessert inventions like s’mores that makes you wonder how someone came up with that idea and decided to mix the food items together, but you don’t complain and just kind of go along with it and enjoy the deliciousness.

This strawberry milkshake cake has a delicious milkshake flavor mixed with a soft and sweet strawberry cake flavor. For those who love anything that has strawberry in it, this is a cake you wouldn’t want to miss out on. Follow the recipe below to make a Strawberry Milkshake Ice Cream Cake.

Ingredients: Serves: 12-16 servings

Ice Cream

  • 1 container (1.75 quarts) strawberry ice cream

Cake

  • 1 box (15.25 oz) white cake mix
  • 1 (3 oz) box strawberry jello
  • 1 (15-oz) container frozen strawberries in syrup, thawed and pureed
  • 4 eggs
  • ½ cup vegetable oil or 1 (4 oz) container apple sauce
  • ¼ cup water

Frosting

  • 2 cups heavy cream
  • ½ cup powdered sugar

For topping

  • Fresh Strawberries
  • Extra sweetened whipped cream

Source: http://bit.ly/2CfRjub

Instructions

  • Line 2 9-inch cake pans with plastic wrap, allowing enough overhang to go over the sides of the pan. Remove the ice cream from the freezer and allow it to soften slightly. Spread the ice cream evenly in the prepared pans. Cover the top with plastic wrap and return to the freezer and freeze completely, at least 4 hours.
  • Preheat oven to 350°F. Grease 2 9-inch cake pans, line the bottoms with parchment paper or waxed paper, then grease the paper.
  • In a large bowl or the bowl of a stand mixer, combine the cake mix and the jello powder. Add in the pureed strawberries, eggs, vegetable oil and water and mix until thoroughly combined. Divide the mixture evenly between the two prepared pans and bake until a tester inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes, then turn out of the pans onto a baking rack to cool completely.
  • When cool, wrap in plastic wrap and freeze while the ice cream freezes.
  • Place the whipping cream in a large bowl and whip until slightly thickened. Gradually add the powdered sugar and continue to whip until thick with stiff peaks.
  • To assemble the cake, unwrap the cake layers and with a serrated knife, cut each of the cakes in half to form 2 thinner layers. Place one layer on a cake stand or cake plate. Unwrap one of the ice cream layers and place on top of the cake layer. Repeat with another cake layer, the remaining ice cream layer, and one more cake layer. (Reserve the remaining cake for the outside of the cake.) Trim the ice cream if needed for the edges to be flush.
  • Frost the entire cake with the whipped cream. In a bowl, crumble the remaining cake layer and then press into the outsides of the cake. 
  • Freeze until ready to serve.
  • Right before serving, add additional whipped cream and fresh strawberries to the top.

Notes

*This cake recipe is quite moist, so freezing the layers makes it easier to cut the layers in half.

*Because the cake is moist, it doesn’t crumble like a drier cake would. I found that it was easiest to heat the cake for 10 seconds in the microwave so that it wasn’t frozen anymore, then I used 2 forks to tear the cake apart.

When you need a cake to make for a party or celebration for a strawberry lover, make a Strawberry Milkshake Ice Cream Cake. A cake that has the perfect amount of strawberry cake flavor blended with the perfect amount of strawberry milkshake flavor. You get cake and ice cream all in the same bite. Make a strawberry fan happy by making them a cake with their favorite fruit inside.

Inspired by: http://bit.ly/2CfRjub

 

 

 

Watermelon Shaped Raspberry Lime Sherbet

A sherbet shaped like a watermelon? Yes please! Originally the word, sherbet, was referred to as a cold drink made with sweetened and diluted fruit juice. In the U.S., the word now most commonly refers to a frozen dessert made with milk (or cream) and flavored usually with fruit juice, with egg white or gelatin sometimes added. By federal regulation, in the US, sherbet must contain between exactly 1% and 2% butterfat.

It’s the fruiter version of ice cream that tastes delicious and is great to have on a summer’s day. You get the sweet, fruity flavors in each bite of your cold and creamy dessert. What’s great about sherbet is that you can shape it any way you want, such as a watermelon shape to create the illusion that you are eating a watermelon. Follow the recipe below to make Watermelon Shaped Raspberry Lime Sherbet.

Ingredients

  • 2 pints lime sherbet, slightly softened
  • 6 ounces miniature semi-sweet chocolate chips
  • 1/2-gallon raspberry sherbet, slightly softened

Source: http://armagazine.com/2Guz45U

Directions

  1. Line a serving bowl with plastic wrap. Spoon lime sherbet into the bowl, smoothing it out to be 1/2-inch-thick along the sides, making the watermelon rind. Place bowl in the freezer for 15 minutes.
  2. Meanwhile, stir the chocolate chips evenly into the raspberry sherbet. Scoop the raspberry sherbet into the lime sherbet shell, smoothing off and leveling the top. Return bowl to the freezer.
  3. To serve, invert the bowl onto a serving plate. Lift off bowl and remove plastic wrap. Freeze again for 1 hour if the sherbet is too soft. Slice pieces like a watermelon.

Editor’s Note:

The sherbet “watermelon” should slide easily out of the plastic wrap-lined bowl. But if help is needed, invert the bowl onto a serving plate, wet a cotton towel with hot water, wring out the water, and briefly wrap the towel over the bowl to take the chill off. Remove the towel, lift off the bowl, and peel off the plastic wrap.

When you want something fruity and cold, you can make some sherbet to satisfy your taste buds. It’s a great dessert to have during the summer, but you can also have it when you just want something cold, fruity, and sweet. Make some Watermelon Shaped Raspberry Lime Sherbet for the whole family, including your kids and your kids’ friends to enjoy.

Inspired by: http://armagazine.com/2Guz45U

 

 

Banana Split Bites

Who doesn’t like a good banana split? A classic banana split has three scoops of ice cream (one each of vanilla, chocolate, and strawberry) served between a split banana. The ice cream is usually served with pineapple sauce, chocolate sauce, and strawberry sauce drizzled onto the ice cream, then crushed nuts (generally peanuts or walnuts), whipped cream, and topped with a maraschino cherry. Who doesn’t want to end their day with a banana split?

This recipe for banana split bites doesn’t have ice cream, but it does have chocolate. Although, you could dip the fruit in some ice cream or have the banana split bites with a side of ice cream. A banana split bite has one strawberry slice, one banana slice, and one pineapple chunk with the bottoms of each fruit dipped in chocolate, nuts on the chocolate, if desired, and the fruit is placed on a skewer like a kabob. If you’re looking for a healthy snack, then this recipe is perfect for you because it has a mix of fruit with a decent amount of chocolate.

Bananas are good for supplying your body the right amount of potassium, fiber, and magnesium it needs. Just one banana contains 467 mg of potassium, which is important for controlling your heart rate and blood pressure.

Strawberries are an excellent source of vitamins C and K as well as providing a good dose of fiber, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavonoids which makes strawberries bright red.                                                      

Source: http://bit.ly/2ytPJBs

Pineapples are good for immune system support because they contain half of the daily-recommended value of vitamin C. Vitamin C is a primary water-soluble antioxidant that fights cell damage. This makes vitamin C a helpful fighter against problems such as heart disease and joint pain. Pineapples are also good for bone strength, eye healthy, and digestion.

Chocolate is good for lowering your cholesterol levels, preventing memory decline, and reducing the risk of cardiovascular problems.

Eating these three types of fruit with a little bit of chocolate can be beneficial towards your body in so many different ways. Why not eat them in a fun way like as banana split bites? Follow the recipe below to making a healthy snack of banana split bites that can be very helpful for your body and to keep it healthy and happy.

INGREDIENTS:

Serves 12; 3 pieces of fruit on 1 skewer, 12 skewers in total.

  • 3 Bananas
  • 1/4 lb Cored Pineapple
  • 6 Strawberries                                                 
  • 1 cup Dipping Chocolate                   
  • 1/4 cup Chopped Peanuts (optional)                                
  • 12 Popsicle Sticks (or skewers)

Source: http://bit.ly/1PCN4Yi

DIRECTIONS:

  • Cut strawberries in half.
  • For each strawberry half, cut an equal size piece of banana and pineapple.
  • Place pineapple on first, then banana and lastly strawberry.
  • Place in freezer for 10 minutes.     
  • Line a tray with wax paper or parchment paper.
  • Put chopped nuts in small plate to use for dipping.
  • Melt chocolate by heating in microwave for 30 seconds, stirring and repeating until melted and smooth.
  • Dip cold fruit in chocolate, then into nuts (if desired), then place on prepared tray. Keep in the refrigerator until ready to be served.

Make a healthy version of a banana split to have during parties or to feed to your kids for a fun and healthy snack. What child wouldn’t get excited for banana split bites? Just saying the words banana split will make someone smile. Get your kids excited by giving them banana split bites for a snack and they’ll love to eat fruit when it’s snack time.

Inspired by: http://bit.ly/1PCN4Yi

                                                     

 

S’mores Banana Pudding with Alternatives

It’s summer time! The time of the year for s’mores, parties, and good times with family and friends. If you love s’mores and you love banana pudding, then this is the perfect recipe for you. This recipe is also good for anytime of the year when you want some s’mores mixed with some pudding. A mix of chocolate, banana pudding, graham crackers, and marshmallows all combined as one. It doesn’t get any better than that. It’s s’mores you can eat with a spoon!

This recipe is not allergy-friendly and is definitely one I can’t eat without substituting some ingredients, so I provided some alternatives so everyone can enjoy. I apologize if I missed some allergies, but please substitute any ingredients you can’t eat with ingredients you can. This is a dessert you wouldn’t want to miss out on. Follow the recipe below to make S’mores Banana Pudding, one that you can easily make allergy-friendly and fun for anyone to enjoy.

INGREDIENTS

  • 1 1/3 c. whole milk or Lactaid/ dairy-free milk
  • 1 package instant chocolate pudding mix or allergy friendly pudding
  • 1 14-oz. can sweetened condensed milk or Lactaid/ dairy-free milk
  • 3 c. heavy cream or Lactaid/dairy-free heavy cream
  • 1 c. marshmallow fluff, microwaved for 10 seconds
  •  1 tsp. pure vanilla extract
  •  3 c. crushed graham crackers, plus quartered graham crackers for garnish (Annie’s graham crackers or gluten-free graham crackers)
  • 4 bananas, sliced into coins
  •  3 Hershey’s chocolate bars, chopped or Enjoy Life Chocolate    

Source: http://bit.ly/2oAHxiY

DIRECTIONS

  1.  Make pudding: In a large mixing bowl, combine milk, pudding mix and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate until set, about 5 minutes.
  2.  Make whipped cream: In another large bowl, combine heavy cream, marshmallow fluff and vanilla. Beat with a hand mixer until stiff peaks form.
  3. Cover the bottom of a three-quart trifle dish with a couple handfuls of crushed graham crackers. Top with one-third of the pudding, followed by a layer of banana slices. Add half of the whipped cream. Cover with marshmallows, chocolate bars and more graham crackers —you may want to also stand some graham crackers up vertically, so you see the full circle along the edge of the trifle dish.
  4.  Repeat layering process once more, ending with a final layer of whipped cream sprinkled with marshmallows, chocolate bars and graham crackers. Refrigerate for at least 3 hours, or up to overnight.

This recipe is a dessert that says it all in its name. S’more banana pudding; the fun of chocolate, marshmallows, graham crackers, and banana pudding put together. For your next party or gathering, make some of this pudding to share with others and it will be the biggest hit of the night.

Inspired by: http://bit.ly/2oAHxiY

 

Dairy-Free Chocolate Pudding

Need a dessert that is light and creamy, yet dairy-free to satisfy your chocolate cravings? How about a cup of dairy-free chocolate pudding? A delicious milky dessert with the right amount of chocolate flavor. In the states, we love chocolate pudding and what’s glorious about chocolate pudding is that you can change it up by adding anything to it for a fun dessert. You can add cookie crumbs such as Oreos crumbs, a couple of marshmallows, a handful of candy, and even some fruit. If you don’t want just plain old chocolate pudding, add some of your favorite snacks to the mix to make a tasty dessert.

Did you know…

  • In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, instant, or a mousse, though it may also refer to other types such as bread and rice pudding.
  • In the United Kingdom and some Commonwealth countries, pudding refers to rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding and Christmas pudding, or, informally, any sweet dish after the main course.
  • The sweet and creamy confection we know as pudding emerged in the mid-19th century when an English chemist named Alfred Bird developed an egg-free custard powder. This remarkable invention made it very easy to produce a delicious pudding with the perfect consistency.
  • The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning “small sausage,” referring to encased meats used in Medieval European puddings.

Read More Here: https://mobile-cuisine.com/did-you-know/pudding-fun-facts/

If you’re looking for a dessert that is dairy-free, easy to make, and only involves a couple ingredients, then this pudding is the right recipe for you. Follow the recipe below to make a basic dairy-free chocolate pudding.

INGREDIENTS

  • 3 tablespoons cornstarch                                                
  • 2 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/8 teaspoon salt
  • 2 cups chocolate soy milk (or any milk of your choice)  
  • 1 teaspoon vanilla extract

Source: http://bit.ly/2CZ4qyT

In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally. Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Yield: 4 servings.

When you are craving some chocolate pudding, use this recipe to make some instead of running to the store late at night to go buy some. Besides waiting for it to refrigerate, it only takes a couple minutes to make and you only need 6 ingredients. It’s a quick and easy dessert to make that will get you excited after it has been refrigerated. Add a couple of your favorite snacks to the pudding and enjoy a bowlful of dairy-free chocolate pudding by using this recipe to make some.

Inspired by: http://bit.ly/2CZ4qyT