Retro Pro!

My readers! More or less like my virtual family (lol). I missed you really.

Happy new week. I trust you had a great weekend.

Well I did too because for the first time in a long time, we had live service!

Religious gathering ban was lifted and It was an amazing feel seeing everyone back together.

It felt like we were reliving the old again but with a different vibe. A whole new drive!

On my way back home yesterday I saw this car from the 90’s. It looked so good to me. A Benz painted in yellow! Sweet.

And I figured that old school stuff still excite me. Say things from the 90’s. Cars and Food most especially.

And that inspired me to do a retro food series!

Let’s go back to the 90’s and with that yellow Benz of course. After All, old is the new new.

So there’s this meal my friend used to make. She always hammers on the fact that it’s one of the oldest recipie you could ever find. (Rolls eye) Obviously yeah cos it was passed down from her great grandmum. The 4th generation, she inherited it and its still counting because she has plans to pass it on to her daughter.

Cynthia I must have a taste of that divine rice pudding again or Can I just make mine( thinking:out loud)?

The meal has a special feel to it judging by the fact that it’s an old meal that has gone way back and highly nutritious. My signature ……. you know what.

Ok so rice pudding. What is it and how does it look like?

Rice pudding is a traditional desert has been making a comeback on social media, but is it a good idea to eat this comfort food regularly?

Find out if you want to get involved with this old but ever new recepie.

It’s made from simple ingredients like rice, milk, sugar and eggs.

While this is a dessert, it does offer some nutritional benefits, including almost 5 grams of protein and 15 percent of the daily recommendation for bone-building calcium per cup.

You could also add fruits as a tasty option which in turn boost nutrition.

Trust me, its a deliciously creamy, quick and easy treat that makes a good alternative to breakfast oatmeal.

Another plus to it is that it’s a good dessert choice, when compared to ice cream or other high-sugar choices.

This meal contains a few milligram of iron and this helps to reduce your risk of elevated cholesterol and lipid levels in the blood — both are risk factors for heart disease.

In addition to this as much as I loved Tapioca, I had to substitute rice pudding for it.

In ½ cup of a standard, commercial tapioca pudding containing skim milk, sugar, tapioca, preservatives and flavorings, you get 131 calories, 2 grams of protein and 4 grams of fat, just 1 gram of which is saturated. Tapioca pudding also provides 24 grams of carbohydrates per ½-cup serving, but no fiber. You get only 61 milligrams of calcium from tapioca pudding and no iron.

Compare to rice pudding that has 150 calories per ½-cup serving, 4 grams of protein, 3.5 grams of fat (2 grams of which are saturated), 27 grams of carbohydrates and 1 gram of fiber. Rice pudding does have 14 grams of sugar per cup, but also 150 milligrams of calcium and 0.4 milligrams of iron.

So I guess you know the healthiest choice to make!

Rice pudding or…?

You know best!

I would be sharing the healthiest recipe on the blog post on Thursday!

So stay tuned and remember it’s the retro food series.

Till then ❤💡