Last night, after another epic "Salad Tuesday" involving roasted sweet potatoes, Brussels sprouts, and avocado, I was craving a little something sweet. I didn't feel the pressure to get in bed ridiculously early like I do on work nights, so I decided to whip up some banana soft serve.
I have seen recipes for this sugar-free, vegan treat all over the web, and I've made it several times. The basic version could not be easier. You simply stick a frozen banana (or two or three) into a food processor and blend until smooth and creamy. The texture ends up almost identical to soft-serve frozen yogurt, and the banana is sweet enough that it really does taste like ice cream without adding extra sugar. Some bloggers will squeeze in a bit of honey or agave nectar, but I don't think it's really necessary.
Last night, I decided to make the recipe a bit more interesting by adding in some other ingredients that I had on hand.
1 frozen banana
1 heaping tablespoon canned pumpkin
1 tablespoon peanut butter
A hefty shake of cinnamon
After it was all blended up, I topped it with some of these Cacao Sweet Nibs. Cacao is a Mayan superfood that is full of antioxidants and is known to be one of the highest dietary sources of magnesium.
Did you notice the doggy photo bombs in the last two pictures?! Too cute.
The recipe made just enough for one person (although I'm sure I could have eaten more), and it really hit the spot.
This morning I am headed to a doctors appointment and then plan to tackle the grocery store to pick up some ingredients I need for a couple of Thanksgiving side dishes.
I am bringing a Brussels sprouts dish to my aunt's tomorrow, which I am going to base loosely off this recipe:
For a dinner with Jay's family on Saturday, I want to bring one of these:
I will let you know how it goes! Happy Thanksgiving everyone!