I was trolling around on Instagram earlier in the week when I discovered a user named @sadulifestyle she is a vegan and eats clean. I was enamored by her entire Instagram. Being a vegetarian who doesn't eat, meat, fish, eggs, or milk; and is allergic to tofu and peanuts, has made my life miserable lately. Then I saw her post for banana peanut butter ice cream for breakfast. WHAT! Ice cream for breakfast blasphemy. Surely I didn't read right. Only I did. She had made the easiest ice cream ever for breakfast and I'll be dammed if I wasn't trying it THE VERY NEXT DAY. I set off to Whole Foods, bought my bananas, chopped them up and immediately threw them into the freezer. I made sure I had cashew butter on hand and then I impatiently waited for morning. I woke up this morning, rushed down stairs and did the following:
Ingredients
1 Banana chopped & frozen
1 Tbsp nut butter
Added the banana to my Vitamix (you need to use something stronger then your bullet for this). Blended until creamy. Add in cashew butter and blend until smooth. Grab rubber spatula and scoop it out of blender. Lick spatula. Despair over how to get all of the remaining ice cream at the bottom of the blender that my spatula couldn't reach.
You guys. This was the creamiest most perfect thing I've ever tasted. By my calculations the whole thing was 190 calories, had about 9 grams of fat (I used the Jiff Cashew butter, I was out of my good raw organic stuff), zero cholesterol and 13 grams of sugar (almost all from the banana). Plus it had potassium, vitamins and flavor. It was oddly filling, and so so refreshing during this summer heat. After thinking about it, making the "ice cream" is really no different then my morning protein smoothies. I topped mine with chia seeds and called it a day. I've noticed she has used berries in hers also and I'm just dying to try a blueberry banana ice cream tomorrow.
GO MAKE THIS RIGHT NOW!
No comments:
Post a Comment