This past week was full of some serious changes, most of them regarding Nate and I’s health and diet. We’ve both been trying to eat healthier this year, and finally got up off our butts and got serious about it. Nate is working out almost every day now, and loading up on protein and small meals every few hours. I’m taking a more whole foods, plant-based approach to my diet by cutting out animal products and minimizing sugar. I actually think I had a mild addiction to sugar, which is crazy because I never really thought about being addicted to a food before.
I’m cutting out all refined sugars cold turkey, and using natural sweeteners like pure maple syrup only sparingly. One thing I’ve found to satisfy my sweet tooth without going overboard is eating fresh fruit. Fruit has a lot of naturally-occurring sugars, but I feel that the fiber and nutrients from the fruit are worth it. A new favorite after-dinner treat is this Almond Chunky Monkey Ice Cream, which I found on The Simple Veganista (this site is now bookmarked and I visit daily for new recipe ideas).
It’s not exactly like ice cream since it’s pretty soft, but it’s delicious and creamy and nutty and has chocolate–perfect for a night time snack. Give it a try!
Almond Chunky Monkey Ice Cream
- 3 frozen bananas, cut into chunks
- 3 tablespoons almond butter, or any nut butter of choice
- almonds, cut in half
- dark chocolate, either in chips or bars broken into pieces
In a food processor, place frozen banana pieces and almond butter, blend until a fairly smooth consistency stopping every now and then to scrap down the sides and push the mixture to the bottom of the processor. It took mine about five minutes max, but this depend on your food processor. Serve in bowls and top with, or incorporate, the chocolate pieces and almonds, use as much as you like. Should be eaten right away. Makes one generous serving or two small ones.