Last year i made homemade summer fruit peppermint frozen yogurt, here: http://wp.me/p29LbV-2z and talked about the mentality of weight loss. Check it out.
Eating good food is something you should enjoy without having to think about anything else but the dish in front of you. Sometimes, that becomes difficult when you are trying so hard to be fit and can’t indulge every time you want to.
This season it will all be about picking your moments. By all means, indulge, eat the crisp lechon skin, gulp down that thick creamy risotto or drink up those sweet cocktails, just don’t do it everyday.
So for those days where you might have some sweet withdrawals and you are about to throw caution in the wind and say, hey, screw you body, try this recipe out.
It LITTERALLY takes 2 mins and it tastes so good! It’s completely dairy free, sugar-free, no additives and can be modified to your hearts desire.
Did i mention that it is 100% paleo? Yes, well only if cavemen had access to food processors or blenders.
Banana Almond Butter Ice Cream
Recipe for 3 (or for 1 ice cream lover, or a person that hasent eaten all day)
the night before, peel and chop 3 sweet bananas, freeze some coconut cream in a full ice rack (we need 5 cubes). The next day, put the 3 bananas, 5 coconut cream ice cubes in a bowl with 1/3 cup of almond milk. Let it thaw for like a minute or so. Put everything in a food processor or a strong blender. Go on high and stop when its nice and smooth. At this point you can either incorporate a tbsp of peanut butter and blend again (or chocolate or honey or anything else you want really). Or just put a scoop in a cup and place some peanut butter on top (1 tsp) with some sel gris (grey sea salt). If you over blended it and it becomes too soft, put it in a flat Tupperware and place in the freezer for at least 40 minutes or until the desired consistency is reached.
You will be AMAZED by how creamy it is and how this is truly ice cream and not just a copy cat.
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