Chocolate PB Banana Protein Ice Cream. Vegan.
Yep. You “knead” this. Chocolate banana and avocado (wait, what?????) ice cream. Totally vegan. Gluten free. And yes it has an avocado in it. Super healthy. Totally creamy. Actually my 16 year old had her wisdom teeth extracted last Friday and she came home from school asking for this over anything else. YAY! Way better than processed ice creams. No funky ingredients you can’t pronounce. Protein packed. So good. Period. End of story!
6-8 frozen bananas, sliced into 2 inch disks
1/4 cup of peanut or almond butter (I used Justin’s)
1/2 large or 1 whole small avocado, pitted and skinned
1.5 cups of chocolate almond or soy milk (I prefer Silk)
1 – 2 tablespoons of chocolate or vanilla Vega One protein powder
1 tablespoon of raw cacao powder (optional)
1 tablespoon of vegan chocolate chips
Into your Vitamix or high-powered blender, add the milk first. Then add the remaining ingredients. Blend on high until creamy. You may need to stop the blender and scrape down the sides then blend again. Store in the freezer covered until you’re ready to serve.
Tag handmade by: Penscript Ink
My runs lately have been slower than normal. I’m sure the diagnosis is: accumulative fatigue, which happens. Today’s run was hard because I didn’t hydrate enough yesterday. My youngest had a doc appt. that was further away and we got caught in an ice storm. What would’ve taken about an hour up and back took us over 3.5 and I only had one bottle of water with me. Poor planning on my part.
I want to digress a moment… Many of my friends ran the Phoenix marathon this past weekend. As they evaluate the race and how they did – I always find it interesting how quickly (and I do this as well) we become the self-depricating Monday morning quarterback. Running a marathon is just that A MARATHON. Until you actually run one – you don’t get it. It mentally takes you to very dark places and back. You vacillate between I got this to I would rather die right now if I could! I ran my first 5 years ago. Sick. Post surgery. Drugged up on about 8 hormones and then having a hysterectomy 4 days post marathon or so. My time wasn’t what I wanted due to intestinal issues. As time has passed, I realize that this particular training cycle and race taught me to find my strength more than what I just needed to finish the race. It took crazy determination not to stop. I had the excuses to quit but I didn’t. Surgery 5 weeks prior right smack in the middle of my peak training time. Since then, I’ve now had a change of heart and appreciate what that race taught me and I’m now proud instead of being ashamed of my time.
This training cycle I’ve mentioned that speed has NOT been my priority… it’s been building distance. I’m taking down some walls brick by brick that I’ve built up over time. I look at each run and the lessons it teaches me. I discuss them with my running guru Emily and we evaluate. I do my runs, cement legs and all. I will not complain. I take them and move on. I’m slowly learning that beating my body down to get a 7 min mile or less is not as enjoyable as running a bit slower and enjoying the scenery along the way. With that said… here is my recap.
Sunday: 12 treadmill miles
Tuesday: 4.44 treadmill miles
Wednesday: 5 treadmill miles
4-7 inches of snow expected tonight so I’m afraid that tomorrow may end up be a shoveling/snow blowing day and that I may call it rest day. We shall see.
Also wanted to share Pro Compression’s sock of the month. I love it! 40% off discount code is: ROCK
— Knead to Cook
And because this is banana ice cream, I can eat it for breakfast, lunch, dinner and/or a snack, right? 😀 Can’t wait to try this!!
Absolutely!!!!! Love your perspective 🙂 oxoxo