It’s hot out. Really hot out. And it isn’t going to let up for at least another week here in Spokane, WA, as far as I know. So, today I chose a recipe that is hot-weather worthy: Banana Chocolate Peanut Butter Ice Cream. It’s a variant of the Chocolate Banana Ice Cream recipe I posted on my blog about four and a half months ago. I made this delightful version this week and was so amazed at how yummy it was, I had to share it.
First, in the spirit of blogger full disclosure, I need to be honest with you all. I have not been as diligent eating nutrient-dense foods (especially desserts) over the last month, and I believe I paid for this in gaining five pounds. Now, if those five pounds were the result of working out, I would not even bring it up. But they are not. And that’s the other item I need to share with you. I have not been very diligent in working out, either, which is as good for me as eating well. There are three main reasons why. One, it’s hot out. Two, I am so busy, and I just can’t seem to fit it into my schedule. And three, it just hasn’t been as much of a priority to me as eating cleaner, whole foods.
This week, though, I took small steps to improve my after-dinner sweets, this recipe being one of them, as well as to incorporate more exercise into my week.
In his Eat to Live Cookbook, Joel Fuhrman recommends eating dessert. He writes, “One trick to prevent overeating is to have a delicious dessert at the conclusion of dinner—before you’ve overeaten. Let dessert mark the end of your day’s eating experience and do not eat again until breakfast the next morning.” What great advice! And so, I don’t deny myself sweets, I just make ones that are nutrient dense (ones that are fruit-centric and made with no sugar, except the sugar found in fruits).
And as far as exercising, I get bored very easily. Because of that, I believe doing a variety of activities during the week is what will work best for me. This week, I did some yoga, took walks, and did some cellulite-busting exercises that I linked to on myfoxspokane.com’s facebook page this #wellnesswednesday. My husband and I also purchased a bike trailer for our daughter, which will allow me to add bicycle riding into the week. And when it’s this hot out, the wind on your face as you’re biking is a great relief.
It is in the small steps that we make significant changes. I try to be kind to myself when I veer off the path now and then. I just make a course correction, and get back on track. So, without further ado, here’s one of those course corrections.
• 1 frozen banana
• 2 tablespoons to ¼ cup unsweetened, vanilla-flavored almond milk, depending on desired consistency
• 3 teaspoons of natural peanut butter
• 1 tablespoon cocoa powder
“Place all ingredients together in a food processor and allow the motor to run until the mixture is smooth and creamy. Stop and break up large clumps with a spatula as needed.” (Lindsay S. Nixon)
Taste and adjust ingredient amounts as preferred.