Sometimes it’s hard to transfer my swirling brain into the written word. Eric has this funny gesture that he does when he’s poking fun of my overactive mind. Picture him making buzzing noises as he motions electricity coming out of his head. He knows all too well that I’m often unable to quiet my mind. Writing has been challenging lately because life has changed so much and it’s been hard to focus with so many things going on. Then there is the sleep deprivation which isn’t always conducive to making coherent sentences. I always ask Eric what I can write about and he always says, write about how you can’t think of anything to write about. God, he’s so logical…ha.
Creative writing was always my favourite thing in school, next to gym class. My mom often digs up stories I wrote as a child and sends them to me. My writing was so free and filled with zany, creative tales. I never worried if I was saying the “right” thing or if others would like it. I owned that shit. In highschool, I eagerly signed up for a creative writing class with my awesome English teacher, Mr. Pierce. We each made our own creative writing journal. Mine was a huge coiled notebook (I think I splurged on the “fancy” Five Star notebook!) filled with random scraps of inspirational words pasted onto the pages and stories confessing the things I had been struggling with or triumphing over. I wrote about love and heartbreak, a cross country move with my mom, missing my best friend, and starting my last year of highschool in a new school. I wrote about my anxiety and struggles with body image. I wrote and wrote and wrote my little heart out; the words came easily because I knew that my teacher would be the only one reading. It was like therapy. Each week, his encouraging comments scribbled below each entry lifted me up. Sometimes he would ask us to share a bit of what we wrote with our classmates and I would freeze up, rarely ever volunteering, even though I could see him glancing my way out of the corner of my eye. Writing freely for yourself is one thing, but being vulnerable and sharing it with others takes guts. Heck, even writing honestly for your own eyes takes guts.
Even after 6 years of blogging and consistent daily writing, I still struggle with the debilitating feeling that my words don’t matter or what I have to say isn’t worth sharing. Isn’t it funny how we can defeat ourselves before even trying? Brain, stop that! I miss the freedom with writing that I felt so many years ago in my creative writing class.
When I started this blog I wrote as if I was writing in my journal. After all, no one was reading so I didn’t think about it much. As the blog grew, I started to overthink every word I wrote because I felt eyes looking over my shoulder as I typed. Would this offend someone…does this sound preachy…will I inadvertently destroy a young and impressionable human being? I’m being dramatic, but you get the idea. This type of thinking stifles every creative bone in the body. It’s definitely a good thing to be aware of others, but it’s a fine line and it’s easy to lose yourself. I think we’ve all been there whether it’s with writing or in real life situations. It’s funny though, since writing my pregnancy and baby blog posts, I’ve actually felt a renewed freedom in my writing again and I’ve even had readers take notice and comment on it. I love writing those weekly posts mostly because I feel like I’m writing in my journal again. It’s helped me bring back the me in my writing.
So. I’ve decided that I want to write more freely and in spite of fear. I don’t think that fear when sharing personal writing will ever go away (sharing takes guts, and always will), but I do think I can forge ahead anyway. I love connecting with YOU; it’s what ignited my passion for blogging in the first place (way back in 2008). What helped me write this post was just sitting down at the computer one night and letting my thoughts hit the paper (err…keyboard). No censoring myself, just writing freely. It felt good!
Having a daughter has made me think a lot about the lessons I want to teach her some day (gulp!), and encouraging Adriana to speak her truth is high on my list. I want her to be BRAVE and raise her hand and share her stories! And not just share her stories, but to feel like her words are worth sharing. That is so, so huge. To know that you are worth it. But I know that I have to practice what I preach and show her there is strength in vulnerability, in taking risks, and being true to who you are.
Raw Chocolate Pudding
Yield
3 servings
Prep time
Cook time
0 minutes
Total time
This raw, completely natural, no-sugar-added banana cacao almond butter pudding will make your heart skip a beat! It won't give you a sugar crash either. I expect that kids will love this recipe too. If you don't have raw cacao powder you can try using unsweetened cocoa powder, although you will likely have to adjust the amount to taste. I recommend adding it 1 tablespoon at a time and taste testing as you go. Roasted almond butter would also work lovely. And because I will probably be asked - the banana flavour does come through quite a bit in this pudding. Recipe adapted from Green Kitchen Stories, which was adapted from the Kernesund Familie cookbook.
Ingredients
For the pudding:
- 3 medium bananas, peeled (see note)
- 1/2 medium avocado, pitted (see note)
- 1/4 cup smooth raw almond butter
- 4-5 tablespoons raw cacao powder, or to taste
- 1 teaspoon pure vanilla extract
- pinch of pink Himalayan salt or fine sea salt
Optional toppings:
- Coconut Whipped Cream (recipe linked in notes below)
- 1/4 cup hazelnuts, toasted and chopped
- Raspberry chia seed jam (recipe linked in notes below)
- Pomegranate arils
Directions
- Add all pudding ingredients into a food processor and process until smooth, stopping to scrape down the sides of the bowl as needed. I like to let the machine run for a couple minutes to get it super smooth.
- Portion the pudding into a container and chill in the fridge for an hour or so. Or you can serve it right away with the recommended toppings. Best enjoyed within 12-24 hours or so.
Tip:
Tips: 1) You want to avoid using overly ripe, brown bananas in this recipe or the banana flavour will overwhelm. Yellow with a few spots is best. 2) If you want an "instant" cold pudding, refrigerate the bananas and avocado prior to making this pudding. 3) For the coconut whipped cream recipe, see here. 4) For toasted hazelnuts, roast the nuts at 300F for 10-14 minutes until the skins start to fall off the nuts. Place toasted nuts in an old tea towel and rub vigorously to remove the skins. 5) For my Raspberry Chia Seed Jam recipe, see here. 6) I don't recommend using an avocado that is bruised as it will be bitter. A soft, but still green, avocado is perfect for this recipe.
Nutrition Information
(click to expand)
The New York State English teacher in my absolutely loved reading every word of this post! I always have my students write daily journals ~ just to get them and keep them into the practice of writing. And reading them, truly heartbreaking! Kids pour their souls into the journals, it is therapy for them. But sometimes, I truly feel as though they forget a real person. Me. Is reading every word. And my heart breaks for their struggles. I just want to go home and indulge in some chocolate after reading some of the stuff they write. And of course, my butt will not thank them for stressing me out and making me turn to chocolate. So I kindly thank you for a recipe that allows me to indulge in chocolate with no added sugar spiking add-ons! It’s vegan and I love the addition and color of the pomegranate arils.
Hi Angela,
I’ve just commenced studies in Nutritional Science & my first assessment is to submit a blog over the up & coming weeks. This evening during an online class our lecturer suggested we hop on over here to check out your blog as an example of this style of writing. I could not have come across anything more inspiring, this is perfect. Many thanks for fuelling me with some confidence. Oh & that pudding is on my to do list.. Thanks again,
Ness.
That’s so cool! Thanks for letting me know :)
When I first started blogging, I convinced myself I would only write about the food in front of me and nothing else. It sounded impersonal and read more like a lecture than something remotely enjoyable. It has been a struggle to actually write what I want to write about purely out of fear that my words may be offensive, hard or worse, mean nothing at all. I owe you a big thanks since reading your site and seeing how productive, positive and goal-oriented you are, it made me come to my senses and realize I could do something if I tried. Starting is the hardest part and thankfully a year and a half later I can say I did it.
P.S. Really digging this pudding.
Hi Angela! I LOVE this post!! I have been following your blog since you started it and I have never commented before. But today I had to say something, because I have always been afraid to up to now. Your stories always inspired me. And even after all these years of being afraid to speak freely, the dream of wanting to start my own blog has not left me. So this year I am doing it :) Thank you for the gentle push!! I have loved all your posts and I can’t wait to see what comes next!
Hi Anne, I’m so happy to hear this!! Can’t wait to see what you come up with. Be sure to let me know when you are blogging!
Ann, this is such a thoughtful and genuine comment. You should definitely start your blog soon. It will be great.
Is it crazy that I have this spinning in my food processor now?
Request: If possible, could you make a healthy banana or vanilla pudding recipe that could be eaten for breakfast? I realize that this could certainly (and will be) eaten for breakfast… However, it seems that most vegan pudding recipes are chocolate, and chocolate is not really my favorite. I get that it’s easier without the help of powdered dairy, obsessive amounts of sugar and artificial preservatives, but still… :)
And as I write this it is now done blending. Yum!
Glad you made it so fast!
At first I was like wait this can’t be eaten for breakfast!? Guess what I did this morning, haha. But then I realized you want something without the chocolate spin. I will definitely get the wheels turning! I have a good idea for a white chocolate pudding (tested one last week), but not sure it meets “breakfast” criteria though.
Dear Angela & Sarah Elizabeth, what about trying a mocha pudding made of banana, PB, silken tofu, pinch or two or carob, and a grain coffee sub or instant coffee?
carob would be awesome (Im a huge fan) – I was just thinking about mixing carob and cacao the other day. A banana cinnamon vanilla bean would probably be nice too.
Based off of the chia banana oatmeal chocolate pudding recipe you have in a previous blog, Angela, I like to omit the chocolate and add cinnamon and blueberries for a lovely breakfast pudding!
Angela, this post is probably the most authentic post you have ever done. I’ve been following your work since you first started as well. You are owning up to being a new mother, up keeping the responsibilities of being an incredible wife, thriving business owner and writer! It is to be expected to have a few rough days. You’re human.
I would like to offer a good read to you! ….
Start Where You Are by Pema Chodron
This book has helped me get rid of my anxiety, it has helped me better understand what it is like to be human and that everyone on this planet experiences the same thing. I offer this book to you because I understand the feeling of being drained, change, loss of creativity, and especially fear. In the end…. it’s no big deal. All of what we deal with. And we should never be hesitant to opening our hearts, saying the honest words we want to say and pursuing our dreams. Because of this read, the current life experiences and life altering events I am currently dealing with I am about to launch a site that I have been dreaming about doing and completely changing my career. I can’t thank you enough for living your passion and being my greatest inspiration.
I will reach out to you soon as I gain momentum.
Thanks so much for your kind words! I will definitely check out that book :)
Angela,
Thank you, thank you for this post! I came to your blog for the recipes, but what I found was someone with the strength to write about things that are real. Adrianna’s birth story was absolutely beautiful and helped me understand what I might have to expect when my husband and I have our own little ones. I can also absolutely relate to the overactive mind that questions everything you do. I have one too! So annoying! You’re quite an inspiration to me to squash my own fears of putting myself out there. So if you need any extra encouragement that your words are worth putting out there, I want to confirm what you already know, that they are!
Thank you Nancy, I appreciate your encouragement and kind words!
I will second that! I stumbled upon OSG about two years ago and I relate heartily to finding one’s self through eating whole, Vegan meals and an active lifestyle.
Angela, your voice is that of a BFF who cheers ya on. Thanks for your vulnerability. Seeing you choose compassion for yourself after years of struggle has inspired me, too. Left the job. Started a company. More creative and happier than ever. And eating better than the best restaurants (on a budget)!!
I’m convinced our old tapes will always tell us the counter-opposite of the truth, and our need to share each other’s experiences is the way to make this a better world for all.
Thanks for this beautiful comment Kathy! I’m so flattered by your words. It sounds like you’ve made some awesome changes in your life – congrats!
This sounds and looks amazing! I’m adding this to my “to make” list! Thanks for sharing.
ohmyleopard.com
Hi,
I’m allergic to almonds and so many tempting recipes contain almond butter.
Do you have any suggestions for substitutions?
Would peanut butter be too overpowering?
This looks delicious :)
Hi Ally, Peanut Butter or sunflower seed butter might work too, although I haven’t tried them yet! I would add them slowly to taste rather than 1/4 cup all in one go. Hope this helps and let us know if you try anything out!
This recipe is amazing Angela! I substituted the almond butter for sunflower butter as my children are allergic to nuts – tastes amazing! Luv, luv, luv that this is a healthy version of a high sugar and dairy dessert. I make a lot of your recipes not only for myself but also for my two toddlers – this one is a hit!
This sounds amazing! Do you think it would still be yummy without avocado? I don’t typically like them in chocolate desserts. Also, love your blog. It’s THE BEST.
Hi Meg, I added the avocado because I felt like the pudding was a bit “thin” with just the bananas – the avocado thickens things up so nicely! But I only added a half because like you, I find the flavour can come through a lot with avocado. I think it would work without it just won’t be as thick. Or you can try adding a few tablespoons of avocado too. It’s pretty forgiving!
I just made the pudding and subbed Chia seeds for the avocado. I blended after adding them to even out the texture. It was pretty firm and very delicious!
Hi Lina, how much Chia seeds did you use instead of the avocado? I want to try this recipe without it as well and am thinking of trying the seeds, but have no experience with it. Did it blend well or could you feel the seeds in the pudding?
This post was so good to hear today. I love reading your posts and seeing all the great recipes you share. It is such a positive place to be.
Thank you so much for this post! I’ve only very recently started my own blog, and this is exactly what I’m struggling with. It’s incredibly scary to write honestly and personally, I’m finding I’m thinking the same things, obsessing about who is going to read my post and what they are going to think (which has resulted in my posts sticking pretty closely to just recipe-sharing so far). Your writing is always so open and real that I never would have guessed you would have gone through these insecurities.
Thanks Jessica :) I just checked out your blog and it looks great…and your creamy kale and chickpea dish is calling my name! I think I will have to try it this week. I just made a huge batch of chickpeas.
Thank you so much Angela!!! You have no idea how happy your reply made me and that you actually took the time to check out my site; I immediately called my mom to tell her; we are both huge fans of your blog and cookbook :) Hope you enjoy the kale & chickpea recipe if you end up trying it – it is one of my faves!
*blushing over here* :)
can’t wait to try out the recipe…it will be perfect comfort food during this snow-filled week. I have a bunch of my 10-spice blend leftover from my creamy veggie soup and I might have to add a tablespoon of that into it too. yum!!
Fabulous post. Thank you for writing from your heart.
Thank you Linda :)
Oh, how I love this post! I completely agree with you about how hard — and creatively stifiling — it can be to write for an audience while being afraid of what people think. I just started writing again a few weeks ago, and I’ve been struggling with the same thing. I recently came to the same conclusion you did, and even though that vulnerability is scary, I know it’s time to feel the fear and do it anyways.
And for what it’s worth, the exact journaling-style of writing you describe — your stories, anecdotes, and experiences — is the main thing that drew me to OSG in the first place. I remember when I first started reading (something like four years ago, which feels slightly insane to me), and while I love the recipes you share, it’s the personal writing I enjoy the most. I think a lot of people can relate to your experiences, struggles, and triumphs, and for lack of a better phrase, it helps people feel far less alone in a world that feels increasingly disconnected and impersonal. There are a lot of food blogs out there, and what sets OSG apart — in my mind at least — is the fact that readers quickly find out that there’s a *real person* behind the awesome recipes. So, more power to you in getting back to this kind of writing!
What a lovely thing to say, I can’t thank you enough!
This is EXACTLY what I need right now! I need a chocolate fix, sugar-free style. Thanks so much! I’ve made your raspberry chia jam before and loved it, so I will definitely be adding this on top!
This looks amazing, love the combination of bananas, chocolate and almond butter! And coconut whipped cream is the perfect addition to anything :)
You just gave me a totally new perspective on my early writing. From the 5th to the 8th grade I wrote a book about a foundling who later discovered that she was a the sister of her princess, who had been kidnapped. About halfway through the book I decided to bring in magic.
Up until now I often felt ashamed of such a childish and foreseeable story. But now I see that it is awesome I wrote at all and that I only learned how to improve my writing by doing so.
I am gonna try to own these attempts!
I’m glad! Thanks for sharing :)
Im glad you are able to get back to writing more for YOU. Last week I was published in the Huffington Post and it also helped to renew my passion for writing. Our creative writing stories sound really similar. I think I have fallen into a pattern w writing on my blog and that sometimes makes me feel like the creative aspect is missing. Writing for HP is a way to help bring that back, but I also want to start bringing more of myself back to my own blog and not rely on posting certain things on certain days so that I can be a part of linkups or things like that. Thanks for this post!
This sounds so yummy – I’ll to give this a go for a sweet tooth evening when I’m craving chocolates
Lauren x
brittonloves.blogspot.co.uk | Lifestyle Food Fashion Beauty
Mmmmmm this looks delicious! X
Charlotte – charlottesophiaroberts.blogspot.co.uk
Wow, wow, wow! What an amazing post! I was an English major and feel as though I’m reading my words in this post. Thank you for sharing and inspiring.
The pudding looks delicious!
I’m glad you’re going to write more freely. My blog is nowhere near your scale but I sometimes hate how I feel like I need to over-edit my every thought. Go for it!
This was such a wonderful post. As one commenter said, I came for the recipes but stayed for the personality you bring to it. Whether you are talking about something funny that happened to you (Booby Tube, I’m lookin’ at you!) or Adriana’s growth or your quirky cat Sketchie, I love finding out what new adventure, achievement, or kitchen mishap happens next; each post feels like a new chapter in a book I am reading.
I can also relate to your over thinking anxieties when it comes to writing something for others to read. Whether it’s writing a comment on your blog or writing a text, I’ll reread it many times and question if anything I said can be taken one way or another. I can assure you it will take me 5 minutes or more to proofread this comment and decide whether it sounds okay and if I should reword something haha.
As for the recipe, it looks delish and I cannot wait to make it!
Thank you Anna, that means a lot!
I am so glad you published your comment. I can totally relate to the commenting thing. I feel that way when commenting on other blogs sometimes!
Knowing a bit of your story/past, I know Adriana is really, really lucky to have you as a mom. I hope you know that. This chocolate pudding looks absolutely divine though! I love looking through your chocolate recipes this time of year–you have such a good vegan Valentine’s collection! (Oh and I also made your latest caesar salad recipe–that dressing is unreal!)
So glad you liked the salad…it’s a fav in this house!
And thanks for your kind words. :)
I’m just starting a free-writing practice and it’s doing wonders for me. Therapy indeed! This recipe looks heavenly. I can’t wait to give this a go!
This is beautiful! Be who you are! Your authenticity comes across, and it feels like reading a message from a friend. Don’t ever feel afraid of that, you’re wonderful. Of course, you share the most wonderful recipes also! Your blog is the one I most recommend to friends looking for vegan meals, and they always love it.
This couldn’t be more perfect! It’s freezing outside and I have all the ingredients, chocolate pudding here I come.
For me finding one’s voice in writing does not come naturally and it is all because of what you mentioned: the fear! Which is kind of funny when I’m doing my thing as a musician I’m not afraid to put it all out there, but on the blogosphere things feel different.
Clearly this post resonates with more than just me, once again I’m learning how similar we all are.
Looks delicious Angela – love the creaminess!
Hi
This is not about this recipe but I didn’t know where else to write! I just read your interview in publishers weekly about the 2016 book which made me really excited. As you think about recipes, any chance you can have a section of no oil low fat ones? Just hoping!!! I sure hope you get to read this email as having an infant takes up a lot of time!
Hi Lani, Glad you saw the interview! I have yet to see it, so I’m going to look for it soon.
As for no oil or low fat, I am not currently planning on having a separate section for those, but I will definitely indicate when a recipe is oil-free at the top of the recipe. I’ll think of other ideas too.
This looks so amazing, I tried your vegan chocolate cake and icing recipe the other day and it was very well received, so I’ll definitely be trying this.
Angela, do you want me to send you the link about the interview? It was great..and I am sure your fans would enjoy it!
Thank you for including some words about writing! I have been taking a creative writing class in which we have to write and share in the same class. Its terrifying! Thank you for saying it takes bravery, I agree that it does but it makes me feel better to hear someone I admire say it. I aspire to write a novel one day.
I also want to just let you know how much this blog has meant to me. It has really helped me be good to my body and stay true to my convictions of eating well and animal/cruelty free. Whenever I can I recommend the site and also the recipes. Its truly made a big impact on my life.
I LOVE this I discovered your blog about a few weeks ago, and I have made so much from it already. Everything has been to die for, I rant and rave about you to all my co-workers and clients. I have been vegetarian almost 6 months now and the past month have been full on vegan and I am loving it, I cannot tell you how it’s changed my life. Thank you so much for all the ideas and recipes and inspiration.
Peace and Love
-Daneza
I struggle with this too! I always think ‘Is this what people want to read? Am I being crazy?’ But really, people love it best when you are just who you are!
Looks delicious! You combined all my fave foods <3
This looks so delicious! I’m definitely going to make this tomorrow mmm x
http://ailujthirteen.blogspot.com.es/
Beautifully written, and you have a beautiful story to share. I too had many of those same worries as I began my blog and simultaneously began to explore who I really was inside, and now as I take the plunge in the the world of heath coaching and running a food business I still keep thinking that someone will find out I am a fraud… but I am doing it regardless, it the only way to truly be!
Writer’s block is the worst! I can imagine it’s even more of a struggle when you have the pressure of such a large following too. Plus writing multiple cookbooks and being a new mom. That’s tough!
I love everything you said in this post and it’s inspiring that through all of your accomplishments, you’re able to stay true to yourself. At the end of the day, that’s what matters most!
My thirteen year old daughter just got braces and its been hard trying to find food for her lunch. Ive been making different flavoured parfaits almost everyday but its hard when they cant take ANYTHING with nuts, even almond butter. I was thinking about using sunflower seed butter. Do u think that would work? Ive made them all with fruit, coconut milk whip and chia puddings. The chai one was their fave, surprisingly. Thanks for the new recipe!!! Love your writing and your food :) Ur my inspiration Ang!
Hi Mandy,
I made this recipe with sunflower seed butter tonight, and everyone loved it! It definitely worked as a substitute for people with nut allergies.
Hi Angela:) I love your blog so much it’s literally changing my life! lol I’m not even into the whole blog thing, but I am on yours like everyday now looking at new recipes to try!! I have a request on a blog post from you, can you do more meal(breakfast/lunch/snack/dinner, doesn’t matter) ideas? You had a post about lunch ideas and I love that, I want more!! lol It’s fun to see what other people put together, especially with your FANTASTIC photography;)
what a beautiful post.
the words.
and pictures.
your book just came. it’s divine.
thank you:)
Thank you Nicole!
First, the pudding looks amazing! I can’t wait to try it. I have been craving chocolate like a crazy lady recently (we’ll just blame it on the cold/snow!). And second, the moment I found your blog last year, I knew my life was going to change for the better! This sounds so cheese-y, but reading your posts are like talking to a big sister! I sometimes read your older posts, and they are truly inspiring! And what writer stays “the same”-I mean, isn’t that the beauty of being a writer? Blogging is so darn cool because you have an electronic catalogue of how you have progressed in your life, as well as the recipes and the writing! Keep it coming-you’re recipes, stories and journey as a new mama inspire so many of us…new bloggers (like me), and seasoned! I seriously don’t know what state my body or health would be in now if I hadn’t found your blog and your story. Thank you!!
Hey,
I actually made this the other night as another vegan blogger had posted a very similar recipe on instagram. I have to say, the combination of avocado (fat) with banana (sweet fruit) and almond butter (fat) gave me a painful and uncomfortable tummy ache for the remainder of the day.
Great idea for a recipe, however I think most will suffer from the wrong combinations of ingredients here.
Next time I’m just not going to add the avocado and in place of the nut butter, add some coconut sugar. Maybe a frozen banana for a thicker consistency. Not sure what else I could use to get a similar pudding-like consistancy.
Hope you and your baby are well. xxx
“Even after 6 years of blogging and consistent daily writing, I still struggle with the debilitating feeling that my words don’t matter or what I have to say isn’t worth sharing. Isn’t it funny how we can defeat ourselves before even trying?”
This is something I struggle with every day, too… And I, too, was an epic childhood writer and storyteller! It’s so cruel how growing up mutes us, when it should help us find our voice more! I hope you enjoy writing from the heart, journal style, more this year :)
Also, chocolate pudding, AMAZING!
This looks amazing, can’t wait to make this to satisfy my chocolate craving :)
http://www.mintnotion.com
This looks fantastic. Every time I make a chocolate mousse using avocado, it never tastes just right. I’m looking forward to trying this recipe and hopefully it will break my bad luck streak with raw desserts! Thanks for the recipe :)
Emily
Angela, you are such an inspiration to so many readers, fellow bloggers, and people alike – just remember that!
For one, you have inspired me to start my own blog as a way to work through MY body image issues. I really do owe my passion for healthy food to you and your blog. Thanks for that :)
This pudding looks amazing, by the way. It definitely will be on my rotation as this winter weather breaks!
You are lovely <3
Thank you for this amazing recipe, I have only recently started eating vegan and I struggle the most wothith my sweet tooth! Definitely going to try this ♥
Yummy!! Love a good avocado-banana chocolate pudding!
For me, the hardest part of writing is the first sentence of paragraph. Once I get through it and put something down that I really like, I feel the rest flows a lot easier. I try not to over-think it, but of course it can sometimes be daunting. Will they get my joke, or will it come off wrong? It’s difficult with writing, to make sure the write tone comes off. I completely get your fears, but your writing is what drew people to this blog in the first place (besides all the drool worthy food, of course!)
{Teffy’s Perks} X
The raw, vulnerable and personal posts are always my favourite to read and write. I think i can be guilty of over sharing sometimes, but if I dont tell my story then who will? Keep doing what youre doing and always stay true to yourself. P.S. The pudding looks gorgeous. I know I definitely saw bananas sitting in my kitchen this morning, and I’m going to turn them into this when I get home!