I’ve been feeling sort of blah lately, lacking the energy to make it to the gym regularly or yoga class at all and then getting really frustrated with the lack of progress I am seeing towards my fitness goals. Well, as the adage goes, doing the same thing over and over again and expecting different results is the definition of insanity! So, I decided to shake things up again and do smoothies all day! Really, what a difference in how I feel already- and with absolutely NO sacrifice!!
For breakfast, I had this little delicious thing here:
This one had frozen banana and peaches, strawberries and blackberries from the FarMar, wild dandelion greens, Malabar spinach and spearmint from the garden, maqui berry powder and soaked hazelnuts. It kept me going for hours and fueled me through my workout today at the gym.
When I got home, I was sooo ready for this variation on the carrot cake smoothie:
Dinner tonight was a big ol green salad and a bit of Amy’s Kitchen gluten-free vegan pizza doctored up with artichoke hearts, sautéed mushrooms, onions and red bell pepper. Maybe not health food, but good for the soul of this tired mama who did not want to cook tonight 🙂
I leave you with a vegan ice cream recipe that takes advantage of the seasonal bounty of delicious berries. I used strawberries and blackberries but any kind of berry would work here. Get your good fat on!
Berry Coconut Hemp Ice Cream with Chocolate Flake
2 cans full fat coconut milk
1 cup hemp seeds
1 cup strawberries
1 cup blackberries
1 cup coconut sugar
1/2 tsp vanilla powder or extract
1 tsp maqui berry powder (or acai)
1/2 tsp strawberry extract (optional)
For chocolate flake:
1/2 c coconut oil, melted
1/4 c coconut sugar
1/4 c cacao powder
Stir or blend until smooth
Blend in high speed blender until smooth. Transfer to ice cream maker and freeze as per manufacturers instructions adding in chocolate during the last 5 minutes or transfer to a freezer safe container, stir in chocolate and freeze, stirring every two hours until frozen. Let thaw briefly before serving.
Makes about 8 servings.