Pumpkin Bread Pudding and Cashew Ice Cream – Just Thrive
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Recipes

Pumpkin Bread Pudding and Cashew Ice Cream

Guest recipe and blog by Kaili Mills: @measuremewhole

There is just something magical about the fall season. I’m not sure exactly where my deep infatuation for autumn originated but I know it lands somewhere between memories of warm fuzzy socks and standing tippy toed at my designated “kitchen’s assistant” stool while baking with my mom. No matter how or why it started I simply love this time of year.

That said, I also remember a time when I really struggled through the Holidays. I began to wrestle between wanting to enjoy my seasonal favorites but also stay on track with my health goals. Part of my struggle stemmed from having digestive discomfort, hormone issues, as well as weight fluctuations and bloating on and off for months at a time. The more my weight continued to fluctuate, the more discomfort I felt… As a result, I became restrictive with my food. I felt like I had to choose between the two. There was so much anxiety associated with food that it began to tarnish my love for the fall and winter seasons.

About 5 years ago, I began to tackle my struggles head on. The first thing I realized was that my digestive, hormonal and weight battles started after participating in competitive bodybuilding. As I researched for a solution, I began to dive deeper into the world of gut health and discovered just how the state of our gut plays a role in our overall health. 

Our gut microbiota doesn’t just affect our digestion and daily bowel movements – In fact it directly impacts the way our hormones function and how easily our bodies are able to absorb nutrients from the foods we eat. Our gut health also plays a role in the regulation of our metabolic function (how efficiently our metabolism works).

pumpkin bread pudding

Upon this discovery I began to take several steps in order to support my best gut health and get it back on track. The first step I took was to incorporate a probiotic into my daily routine. After much research I landed on probiotics from Just Thrive. 

I discovered that Just Thrive Probiotic is the only retail probiotic with the proprietary strain, Bacillus Indicus HU36™. This strain has been used to successfully support digestive health for over 50 years! Also, Just Thrive Probiotic spore strains have even been clinically proven to address leaky gut within a 30 day period! 

The benefits of taking Just Thrive Probiotic are second to none. For several years after my competitive bodybuilding stint, I struggled with my weight loss due to having an unaligned gut. It wasn’t until I focused on supporting my gut microbiome through the use of probiotics that I started to see and feel the benefits of my healthy and active lifestyle.

After finding a solid probiotic I also incorporated some form of movement daily (i.e. a nice brisk walk will do just the trick). I also limited the amount of ultra processed foods I ate, made sure to eat a diet rich in fiber (about 25 grams a day), and drank plenty of water every day. Incorporating these steps not only got my gut health back on track, but also increased my metabolic function, reduced bloating, realigned my hormones, and helped me reach and maintain a healthy body weight. 

pumpkin bread pudding

Over time, I've discovered the art of crafting delicious recipes that not only taste incredible but are created with wholesome ingredients that nourish the body and soothe the soul. The fact of the matter is that you truly do not have to sacrifice taste in order to reach your goals. It’s all about making sure you are incorporating nutritious ingredients into your favorite recipes while encouraging a healthy gut.  

When creating a recipe, I try to make sure I am using foods that not only taste good but also serve a purpose for our overall health. One of the ways I do this is by sneaking in some of my favorite probiotics into a recipe (see below). By simply twisting open two Just Thrive Probiotic capsules and adding it’s contents to one of my cooking creations I can not only add a little gut friendly pizzazz to the dish, but also promote healthy digestion. 

As you’ve gathered from this article, a healthy gut makes all the difference – And you don’t have to sacrifice flavor for being healthy! This pumpkin bread pudding and cashew ice cream is one of my favorite treats to enjoy during the holidays, and makes for an AMAZING dessert to feature on your Thanksgiving menu. 

Enjoy the yumminess and this beautiful time with those you love.

Pumpkin Bread Pudding and Cashew Ice Cream

Pumpkin Bread Pudding (Dairy Free + Gluten Free)

Ingredients:

  • 1 16 oz loaf gluten free French bread
  • 1½ cup unsweetened dairy free milk of choice
  • 1 15 oz can of full fat coconut milk (cream only)
  • 1 15 oz can pumpkin
  • 1 cup coconut sugar
  • 5 eggs
  • 2 Just Thrive Probiotic capsules
  • 2 tsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1½ tsp nutmeg

Directions:

  1. Preheat oven to 350.
  2. Grease a 9"x13" baking dish with coconut oil.
  3. Cut bread into 1"-2" squares and add to large bowl.
  4. In another bowl whisk together your dairy free milk, coconut cream, pumpkin, eggs, coconut sugar, vanilla, pumpkin pie spice, cinnamon and nutmeg until combined.
  5. Take probiotic capsules and carefully twist them open over the bowl of wet ingredients. Pour capsule contents into the wet ingredients and mix to combine.
  6. Pour over bread and stir gently to coat, let soak for about 20 minutes.
  7. Spread into baking dish and bake in oven for about 50-60 minutes until center is set.
  8. Cut into pieces and serve with ice cream (see recipe below)

Cashew Ice Cream (Dairy Free, Gluten Free + Vegan)

Ingredients:

  • 1 (13.66 oz) can full-fat coconut milk
  • ½ cup unsalted, natural creamy cashew butter
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract 

Directions:

  1. Add all ingredients to a food processor or blender: coconut milk, cashew butter, maple syrup and vanilla.
  2. Blend until smooth. Periodically scrape down the sides of the blender/processor.
  3. Pour into a freezer-friendly container with a lid, such as this insulated ice cream tub or these super cute mini ice cream containers.
  4. Cover and place into the freezer. Freeze for 1 hour. 
  5. If enjoying the next day or later, allow to thaw for about 30-60 minutes at room temperature, or until soft enough to scoop.

    Happy fall baking friends!

    Kaili 

    @measuremewhole


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