This is a great idea for that sweet tooth craving with totally eating processed treats.
-Blend frozen bananas in a high speed blender for a few seconds. Stop and push down the banana from the side of blender and blend again. Continue this until bananas are smooth ice cream consistency.
-Add 1 scoop of vanilla protein powder and blend one last time.
– Next I melted a few pieces of dark chocolate in the microwave and added some water until I got the consistency I wanted to resemble chocolate syrup. I topped my ice cream with sliced almonds.
Hey guys, sorry for my lack of posts but I’m four weeks away from my half Ironman race and training can’t get any more demanding. This past weekend I traveled once again with the team to Clermont, Fl for some hill training. I’m still cooking but nothing exciting. Haven’t tried any new recipes except for the one I’m about to tell you about. Since I’m short on time, it’s just been nice and easy recipes I’m familiar with. Haven’t even had time to juice and I can definitely tell the difference in my body, but that’s another post. So let me just get to this new recipe…
This sauce recipe totally impressed me. It’s so versatile. You can use it as the sauce for pasta (as I did) or even as a dip.
9 large Roma tomatoes, sliced in half lengthwise
1/2 cup almonds, toasted
2 garlic cloves
1 cup tightly packed basil + more for garnish
1/4 cup extra virgin olive oil + more for drizzling on tomatoes
2 tbsp nutritional yeast (optional)
Kosher salt & freshly ground black pepper, to taste
**Your desired amount of cooked Pasta**
1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 mins at 400F. Watch closely during the last 15 minutes of roasting.
2. Reduce oven heat to 325F and toast almonds for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I left mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted almonds. Season generously with salt and pepper. I think I used about 1/2 tsp salt or a bit more.
5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta.
I found this recipe on Oh She Glows
I was never a big fan of cereal so I would only have it once in a while. What I was always a BIG fan of was Oatmeal. I would wake up just thinking about that warm bowl of tasty oatmeal to get my day started. And then….(as you may know) my eating habits have changed a bit and I had to say goodbye to oatmeal. When I think about it I’m rather surprised that I don’t miss it as much as I thought I would. Just like with coffee, I think that I don’t miss the real food but the feelings that go with it. Yes, the feelings… You know, when you eat something you enjoy and you all of a sudden have a smile on your face without knowing. Now in retrospect I think I just miss having something warm in my hands and filling to my belly. Specially on that one night a year that Miami weather gets to 40 degrees. So what to do?? I have my mango green tea handy and this recipe below for when my mood craves something warm.
1/2 cup almonds pulverized
1/4 tsp ground cinnamon
1/8 tsp salt
1/4 cup unsweetened almond milk or coconut milk, plus more to taste
Place all dry ingredients in a bowl and add 1/4 cup milk. Microwave for a minute or until warm. Take out and mix, add more milk to your liking.
Add in the fresh fruit. Eat! 🙂
I have seen other variations of this so feel free to experiment. Others like to add in half a banana mashed into the mixture and/or add another 1/2 cup of chopped pecans. Try different options until you get the consistency and taste you wish.