Maria Emmerich is an author and wellness expert in nutrition and exercise physiology. She shares a passion for helping others reach their goals of optimal health. That's why she has recommended Miracle Noodles on her website, MariaMindBodyHealth.com.
Her specialty is brain chemical neurotransmitters and how they are affected by the foods we eat. Maria has authored several cookbooks and 3 nutritional guide books including “Secrets to a Healthy Metabolism” which includes a foreword by New York Time #1 bestselling author of “Wheat Belly” Dr. William Davis.
"Tapioca" Pudding by Maria Emmerich
Prep time: 2 minutes
Cook time: 10 minutes Total time: 12 minutes Serves: 4
Ingredients:
- 6 large egg yolks
- ½ cup unsweetened almond milk
- ¼ cup Swerve (or erythritol and ¼ tsp stevia glycerite)
- ¼ cup butter or coconut oil, melted
- 1 tsp vanilla (or other extract like cherry!)
- 1 package Miracle Rice Cinnamon to taste
OPTIONAL: add 2 TBS cocoa powder for chocolate tapioca!
Instructions
Whisk egg yolks, almond milk, natural sweetener and extract (and cocoa powder if using) in medium metal bowl to blend.
Slowly mix in the melted butter so the eggs don't cook unevenly. Set bowl over saucepan of simmering water.
Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon).
Remove mixture from over water.
Stir in the Miracle Rice. Add cinnamon to desired taste. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
Notes NUTRITIONAL COMPARISON (per serving)
Traditional Tapioca = 340 calories, 19g fat, 4.5g protein, 36.9g carbs, 0g fiber "Healthified" Tapioca = 185 calories, 18.6g fat, 4.3g protein, 1.1g carb, 0g fiber
This recipe has a wonderful antioxidant in it, cinnamon.
There are more antioxidants in 1 teaspoon of cinnamon than in a HALF CUP of pomegranate juice, without all the added sugar!
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5 comments
Formatting: First Attempt
“Tapioca” Pudding by Maria Emmerich Prep time: 2 minutes Cook time: 10 minutes Total time: 12 minutes Serves: 4
Ingredients:
6 large egg yolks
½ cup unsweetened almond milk
¼ cup Swerve (or erythritol and ¼ tsp stevia glycerite)
¼ cup butter or coconut oil, melted
1 tsp vanilla (or other extract like cherry!)
1 package Miracle Rice
Cinnamon to taste
OPTIONAL:
add 2 TBS cocoa powder for chocolate tapioca!
Instructions:
Notes: NUTRITIONAL COMPARISON (per serving) Traditional Tapioca = 340 calories, 19g fat, 4.5g protein, 36.9g carbs, 0g fiber “Healthified” Tapioca = 185 calories, 18.6g fat, 4.3g protein, 1.1g carb, 0g fiberWhisk egg yolks, almond milk, natural sweetener and extract (and cocoa powder if using) in medium metal bowl to blend. Slowly mix in the melted butter so the eggs don’t cook unevenly. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total (or coats the back of a spoon). Remove mixture from over water. Stir in the Miracle Rice. Add cinnamon to desired taste. Serve warm or chilled. (If serving chilled, it can be prepared 1-3 days ahead and refrigerated. Re-whisk before serving.)
This recipe has a wonderful antioxidant in it, cinnamon. There are more antioxidants in 1 teaspoon of cinnamon than in a HALF CUP of pomegranate juice, without all the added sugar!
I would love to print this recipe but since there is no “Print” button, I used my browser’s print function. Only problem — the article is not formatted.
Would it be possible to add a “Print” button that includes auto-formatting the recipes (and other articles)?
Total YUM!
You can copy and paste the recipe into a word document, stickies, or notes. There are probably other applications, but these are a few I use.
You can download a “print friendly button” I have been using mine a lot and I love it. Just google print friendly and you can get the link there.