Happy Cinco de Mayo! Okay so my post today should be something taco-ish, Mexican-themed, right? Ummm well it isn’t. I’m short on time and loaded with dentist appointments for my youngest -who is getting ready to have her braces off. Plus I’m working on a big, multi-recipe job that is taking up a lot of my free time. So much like you… I’m prioritizing and I didn’t want to neglect my blog today. So with that in mind… I created a 5 minute or less dessert idea. This will be our dessert tonight after our Cinco de Mayo Taco Tuesday fiesta. Plus I love desserts that are actually good for you. Packed with protein and are guilt free! For the win.Ingredients:
1 package of firm or silken tofu (I do prefer Nasoya firm) – drained
2 ripe bananas
1 cup of almond or peanut butter (I always use Justin’s)
1/4 cup of Silk cashew milk
1/4 cup of maple syrup
1 tablespoon of vanilla extract
Vegan chocolate chips
Place all of your ingredients into your Vitamix or high powered blender and blend on the highest speed until creamy. If you need additional cashew milk, add a tiny amount and blend – repeat until you achieve a pudding texture.
Spoon into ramekins or fun dishes and cover with plastic wrap. Refrigerate for at least one hour or more. You can also use this as a raw pie filling. Fill your crust and freeze until serving.
Friday: Rest day
Saturday: Ran 5 outdoor miles
Sunday: Cycling 25 miles with one spill right outside my house while chatting with my husband and not paying attention. One leg clipped in… remember not to lean to that side or you will fall. Ha! The fall before the ride. Successful and fun ride.
Monday: 4 miles on the treadmill (progressive run) with negative splits. Weights/abs.
Tuesday: Ran 8 miles outside. Allergies are in full bloom. Fueled by @VegaSport Energizer #fuelyourbetter
— Knead to Cook