This Pumpkin Gingerbread Pudding recipe is a partnered post on behalf of Tap Influence and their client, VSL#3. #VSL3Recipes #VSL3KnowtheDifference
I’m definitely guilty of gaining a few pounds during the holidays. As much as I want to keep up with my workout routine, I know that it’ll be hard to work off all of those extra calories I’ll be consuming. My family struggles with the holiday weight gain too and my mom is a little more sensitive than the rest of us because she suffers from irritable bowl syndrome (IBS). While I haven’t been officially diagnosed, I go through periods of experiencing the symptoms and it usually coincides with changes to my regular diet. “Up to 20% of U.S. adults have IBS symptoms. More women than men are diagnosed with IBS but many never seek medical help for it.”*
Pumpkin Gingerbread Pudding
- 2 tbsp. melted butter
- 3 1/2 cups cubed day-old sourdough bread
- 1/2 can (16 ounces) of pumpkin
- 5 large eggs
- 2/3 cup brown sugar, firmly packed
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 2 cups lactose-free milk
- Preheat oven to 350 degrees.
- Grease a 7 x 10-inch pan heavily with the melted butter. Distribute cubed bread in the pan, and set aside.
- In a medium-sized mixing bowl, combine the remaining ingredients stirring in the milk last.
- Pour pumpkin mixture over the cubed bread and allow the bread to soak up the milk mixture for about 10 minutes while the oven pre-heats.
- Bake until a little puffy in the middle and golden brown around the edges, about 55 minutes.
- Cool for 20 minutes then serve warm, with vanilla ice cream.
Looking for more delicious IBS-friendly recipes, visit the VSL#3 website.
In addition to the cookbook, I was also sent a sample of VSL#3. I’d been meaning to start using a probiotic and liked that this one is 10 times more potent than the average probiotic and a proprietary formulation of a mix of 8 strains of live lactic acid bacteria making it one of the few probiotics with this many strains. I’m all for efficiency and this seems to deliver. I haven’t noticed a significant difference with my tummy symptoms, but they haven’t gotten worse either. I’m eager to see how VSL#3 will hold up after Thanksgiving dinner – I have high hopes!
If you’re ready to learn more about VSL#3, you can order VSL#3 online here and save $5 off your order when you use the code “DOCTOR” at checkout. VSL#3 is also available at your local pharmacy. You’ll have to ask the pharmacist for assistance as it is refrigerated and kept behind the counter.
Enter the IBS-Friendly Feast Giveaway today for a chance to win the Grand Prize of a cooking class for two at your local Williams Sonoma or Sur la Table store and custom IBS-friendly recipes from VSL#3. Five runners-up will receive a one-month supply of VSL#3. Hurry, this giveaway ends on 11/25 at 12pm ET!
*Harris Poll conducted the GI Issues Survey on behalf of VSL#3. The survey was administered online within the United States between April 1-7, 2015 among 607 adult’s ages 18+ who have been diagnosed with a digestive or gastrointestinal condition, irritable bowel syndrome, or ulcerative colitis, ileal pouch/pouchitis (“sufferers”).
VSL#3® is a high-potency probiotic medical food that’s clinically proven in the dietary management of IBS, ulcerative colitis, and ileal pouch. To learn more visit www.vsl3.com and LIKE the brand on Facebook.
This is a product-provided, sponsored conversation that contains affiliate links. All opinions, text and experiences are my own. VSL#3® is a high-potency probiotic medical food for the dietary management of IBS, UC and ileal pouch and must be used under medical supervision. These statements have not been evaluated by the FDA. The product is not intended to diagnose, treat, cure or prevent any disease.