Unfortunately, this week started off as a drab. We got another (yes I am saying another) dump of snow Monday. Thankfully it melted yesterday, but figured it would be the perfect day to wear my rain boots to school. Rain boots I swear are the comfiest shoes in the entire world
Apart from going for a 20 minute walk and play in the gym at lunch, I did not get much of a workout Monday. My throat and ears have been quite sore, as well as I have been having a lot of tension in my shoulders, I thought it would be best to take a break. Tuesday practice was cancelled and it was late by the time we got home, so much for yesterday’s workout too I guess.
Most people would think to have something warm to eat on such an ugly day, however I work the complete opposite. As my Monday afternoon snack I made myself the most delicious, dairy free, vegan, potassium-rich, peanut butter cup “ice cream” known to man. It is also super easy to make.
1 1/2 bananas, frozen
1 Tbsp cacao powder
2 Tbsp organic chocolate syrup (you can also use my chocolate in a jar recipe)
1 tbsp organic, unsalted, peanut butter
2 tbsp crushed peanuts
1 tsp vanilla extract
Add bananas, vanilla, peanut butter and cacao powder to food processor and pulse until bananas are formed into a creamy like texture. Scoop mixture out into a freezer safe container and fold in chocolate syrup & peanuts. Serve immediately if you prefer soft serve or stick it in freezer for a couple hours. Enjoy! Serves 2
Per serving: 275 calories; Fat; 11.5 g (Saturated: 1.7 grams); Sodium: 4 mg; Potassium: 413 mg; Carbohydrates: 39 grams; Fiber: 5 grams; Sugars: 23 mg; Proteins: 7 grams; Source of Vitamins B & C, Magnesium, Manganese & Niacin