I would have loved a mocha-swirl iced coffee or some ice cream!
Instead, I added some coffee ice cubes to some unsweetened vanilla almond milk (thank you, Trader Joes!) and enjoyed a cool & refreshing summer treat! (I saw this idea on Pinterest a while back...)
Another yummy (and naturally sugar-free) treat is our Friday Morning Special:
Chocolate Peanut Butter Banana Smoothie! (TGIF!)
This smoothie was particularly delicious after going for a 3-mile run on a pretty warm morning.
Healthy Chocolate Peanut Butter Banana Smoothie: (2 large servings)
2 bananas
3 T. unsweetened cocoa powder
3 T. all-natural peanut butter
1 1/2 c. unsweetened almond milk
1 (heaping) c. ice
Blend all ingredients in a blender, and divide into two tall glasses. Enjoy!
empty glass = sad :(
Also, before starting the 10-day sugar-free challenge, I made a yummy coconut mango sorbet.
I had been wanting to make sorbet, since it seemed like a healthier and delicious alternative to ice cream, but most recipes that I saw (such as this one) called for a fair amount of sugar.
I came across one, though, that only called for mango, coconut milk, lime juice, and maple syrup, and I think it would be great even without the maple syrup!
(I made this before the sugar-free challenge)
Mango Sorbet (recipe found here)
serves 4
*note: this takes a while to make, due to the two separate freezing times
1 large ripe mango
Juice of one lime (1-2 T.)
8 oz. coconut milk (light or regular)
(optional: 1-2 T. maple syrup)
unsweetened shredded coconut for garnish
Blend all ingredients in a blender.
Pour into an ice cube tray or silicone muffin tin, and freeze for at least 2 hours.
Take frozen mixture out of freezer, and let soften for 30 minutes or so.
Blend in a blender or food processor (or mush with a fork if you don't have one).
Pour back into a shallow dish and stick back in the freezer to harden again.
Scoop into 4 bowls and enjoy!
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