Tuesday night, I made a meal which Tommy called “one of his all-time favorites.” This is a big deal, so I thought I’d share it with you!
Most of it was pretty standard - a burrito bowl! But what he was really excited about was the rice, so I will share how to make that!
Here’s a little preview of the meal!
Doesn’t that look delicious? Since most of the items are just the item chopped up, I won’t explain all of that. But the rice - here goes!
One of my favorite foods of all time is Shrimp & Grits. Ever since the trips I took to South Carolina and Georgia, I have basically been obsessed with it!
Well, guess what? You know I had to make it primal!
Preheat the oven to 375 degrees, and remove the shells from a bag of shrimp.
Sautee the shrimp on medium heat until they are no longer transparent.
Add half a block of cream cheese, 1/4 cup cottage cheese, and about three ounces of shredded (by yourself - not bought that way) cheddar cheese to the shrimp.
Add a BPA-Free can of tomatoes and green chilis to the mix, and mix it well!
Pour this melted goodness into a casserole pan.
Make some cauliflower rice (steam the rice, then put it in the food processor until it is the texture of rice - or close to it), blend about another ounce of cheese into it and spread it on top of the melty shrimp mix.
Cut up a medium jalepeno, and put the pieces on top of the cheesey cauliflower layer. Put in the oven, and bake for 15-20 minutes - until the top is golden brown and the jalepeno pieces appear cooked!
Slice it up and serve - and enjoy a low carb, non-gmo version of my delicious fave!
What would you like to see me Primal-ify next?
Don’t forget our Bring a Buddy workout challenge starting Monday!
xoxo,
Mandie
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I know I normally post recipes that are Primal/Paleo, which means no sugar added… But sometimes, I do like to have things on the sweeter side, and when I do, I want them to be NATURAL! So that means honey, agave, stevia, or even sugar, but never artificial sweeteners like aspartame, sweet & low, etc, or even high fructose corn syrup.
For that reason, when I got the opportunity to try Nektar Naturals, which are a crystallized honey pellet with a bit of pure cane sugar, I thought I’d give them a shot!
One thing that appeals to me as someone who travels a great deal is the fact that it’s honey without the mess! I have gotten sticky honey all over the place, and have also had to deal with bottles I couldn’t get open, or honey that has solidified in the bottom of the jar that I have to do some extra work to get to use!
So here we go – Let’s #BeeSweet!
Does that put this song in your head?
Two weeks ago, I shared a recipe for Ham that was totally savory. Ever eat something, think “Wow, that was really good and we hadn’t had that in a while?” and then make it again right away? That was our ham situation, but we decided to make it differently!
I learned quite a bit in this process – like that there are city hams (pre-cooked) and country hams (cured) and that you have to cook them differently! We got ours from a farmer’s market, and it was a big country ham!
First I thawed it out. Then I “scored” it, which means using a knife to cut lines into the sides.
Preheat your oven to 325 degrees, and put your scored, thawed ham into a roasting pan. In the pan, put a couple tablespoons of the vinegar of your choice - ACV, balsami, regular, red wine, whatever you choose! Then put water in the pan until there are a couple inches of water in it.
To find out your cooking time, multiply the number of pounds of ham you have by twenty minutes. That is going to be the TOTAL time you cook it!
Take your total time and subtract 30 minutes, and put your ham in the oven with the timer saying that time.
When the timer goes off, take it out, and here’s where the fun begins!
I sprinkled a couple tablespoons of the Nektar Naturals on the ham, along with some seasonings (thyme, garlic, and cinnamon) and put it back in the oven for 30 minutes, and then “ta-da!” Amazing ham.
I served it with broccoli and raw, grassfed butter!
You know that I am making “Primal Split Pea Soup” with the carcass/leftovers now, too!
Anyway, you can get Nektar Naturals to either make ham, or sweeten your tea, or whatever you’d use honey for at Walmart, or, if you follow the directions below, you just might win one, and get it delivered to your doorstep in a pretty little package like I did! 😉
Here is how to enter the giveaway!
Nektar Naturals #BeeSweet Giveaway!
I wish you luck and sweetness in the New Year!
What would you like to see me Primal-ify in 2016?
xoxo,
Mandie
P.S.
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This week, I have a couple delicious primal recipes to share that I made this week!
The first is one that I was so excited for when I saw it that I had to make it that day. Does that ever happen to you?
I basically took this recipe, added sautéed kale, and replaced chips with cucumbers, and it was awesome! I am going to call it “awesome dip,” because I think that describes it pretty perfectly!
It was even better reheated the second day!
Next, I have a classic that I thought I should include because it is a Primal favorite - spaghetti squash!
One of the things on my learning curve in switching to Primal eating was learning that in most cases, it wasn’t the carbs that tasted so good, but rather whatever I put on them. So sometimes, I made meat and cheese pasta sauce and just ate that! But eventually, I started eating spaghetti squash instead. Again, like most of my recipes, it is super versatile - you can go crazy with whatever you want when it comes to toppings!
So, for the spaghetti squash itself - cut the squash in half length-wise. Scoop out the guts (the stringy part and the seeds, not the “meat” of the squash) and discard. Put about 1-1.5″ of water in a pan. Put the squash facedown in the water in the pan and cook at about 425 degrees for 30 minutes. Take it out of the oven and let it cool, then use a fork to scrape out and form “noodles.”
Top with whatever you want, and enjoy!
A couple things to note about commercial spaghetti sauce: most of them have sugar or artificial sweeteners added. For this reason, I usually make my own sauce using diced tomatoes (NOT in a can, unless the can is BPA-free), garlic, oregano, thyme, onions, kale, and mushrooms!
So, this time, mine had that (but I didn’t have kale for the sauce) as well as grassfed ground beef and some raw cheese from grassfed cows!
Ok, a lot of cheese!
Like I said, you can top it however you want - the world is your oyster! I have yet to make a chicken alfredo version with mushrooms, but you better believe that is coming on the horizon! Or perhaps a shrimp alfredo during Lent?
What would you like to see me make? Let me know what you’d like me to Primal-ify!
xoxo,
Mandie
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Oh boy… Three blogs in a row of Fit Foodie Friday means 3 weeks in a row of only blogging one day a week. I guess I have too much on my plate! (See what I did there? I’m sorry. I understand if you unsubscribe from my blog after that bad joke!
I plan to write quite a few new blogs soon. I have the topics and content, I just need screen time! I bet that isn’t too common of a statement these days!
Ok, enough of that! I will just say you have some great posts to look forward to and get on with it!
Did you know that taco seasoning (and so many other things) bought from the store has sugar added to it? At least all the varieties I have found do!
To avoid it, I found the following recipe a couple years ago, and have been making it ever since!
(Well, that is for a whole primal taco salad - you can improvise the rest - seasoned meat, red onion, tomato kale, avocado, raw cheese from grassfed cows), but I will help you season your meat!)
For every pound of grass fed ground beef (or chicken, I suppose!), add:
2 tsp paprika,
.5 tsp sea salt
1 tsp chili powder
1 tsp onion powder
1.5 tsp cumin
and .5 tsp garlic powder !
Then, like I said, mix it in a salad! I hope this opens your eyes to some creepy things on food labels, like added sugar. Here is an old blog that exposes some label sneakiness, as well as a new video* that has some other food label information that might interest you!
*wardrobe provided by PrAna Palo Alto.
What is your favorite healthy version of a store-bought convenience food? Are you aware of any other sneaky label tricks you’d like to share?
xoxo,
Mandie
P.S.
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Since I did another round of the 3-Day Refresh this week, I didn’t cook much as far as original recipes are concerned! Monday was leftovers, Tuesday through Thursday was the Refresh, and then today I had to cook SOMETHING for the blog!
I am pleased that the Refresh worked - I lost 5.5lbs, but even better, I am not craving all the bad things that I was eating all of September, so I feel confident I am on a great trajectory to health, like I was before a month of visitors and being tourists in our area!
But I did want something delicious to celebrate, so I kind of just combined a few things that sounded delicious together!
So here we go - Primal Portabella Piles!
I started by sauteeing about 3/4lb bacon, which was cut into small (about 1″) slices. We buy the “step two” bacon at Whole Foods, and this time it was Black Forest. While the bacon was cooking (and of course, taking time to move it around in the pan so it didn’t burn), I cleaned 8 portabella mushrooms and put them in a pan.
Once the bacon was cooked, I removed it and put it into the portabella caps. I added a bunch of spinach to the pan, and stirred it in the bacon & bacon fat until it wilted. Once it was mostly wilted, I added a half pound of scallops and turned the heat to high! After a couple minutes, I added a little heavy cream from grassfed cows! I cooked these until the scallops were cooked, and then spooned the mixture onto the top of the mushrooms!
Finally, I put some whole mozzarella that I had previously grated onto the top, and put the pan in the Nu Wave (or oven at 350 degrees) and cooked it for about 8 minutes - until the cheese melts, the mushroom cooks, and the scallops have a little golden tints to them! 😉
The great thing about these, is you can really go crazy and put anything you want on them to really make them “your own” with what you want!
I hope you enjoy! I am excited to have this week to do more cooking!
xoxo,
Mandie
P.S. I am doing a Primal Challenge for FREE on Facebook starting Monday. Click here to join!
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Before you get TOO excited, it’s probably not the cupcakes you’re thinking…
THESE cupcakes are low carb, paleo/primal/keto, gluten-free EGG cupcakes!
I did an experiment to see about skipping steps - how saving time would go!
Almost a year ago, I made egg cupcakes and posted the recipe on instagram.
Tonight, I made something very similar, but thought to myself “Why am I cooking the veggies twice?”
So today, since I wasn’t adding meat to the egg cupcakes, I tried chopping up a bunch of kale, parsley and mushrooms and just putting them into the egg and milk mixture, then pouring it into the cupcake pan and baking it.
Well, let’s say this. You know how when you cook any sort of leafy green thing, it shrinks down? If you try to put two whole bunches of kale in, you will have a lot of leftover kale shoved off to the side to sauté later and make something else. But other than that, I’d say it was a success!
So, here’s what I did:
Pre-heat oven to 400°.
Whisk 11 eggs, and add 2TBS milk.
Add raw, cut up veggies that you did not feel like pre-cooking and mix it up.
Grease a cupcake pan and put some cut up kale in it.
Pour the egg and milk and mushroom (those were my choices) mix on top of the kale.
Pop into the oven for about 12-15 minutes, or until the egg top is puffy and turns golden brown.
Put some Boursin on top (or into the middle - we think that would have been better, but I forgot until it was already in the oven)!
Remove from the oven & enjoy!
Some things I love about this recipe are that they are so versatile - you can put anything you want inside! Also, I love that they are portable - you can kinda just put them in whatever container and take them to go very easily for a delicious and healthy snack!
What would you like to see my primal-ify next week? I have a primal challenge coming up the 12th!
xoxo,
Mandie
Well, hello! If you didn’t already know, my gorgeous boyfriend is half Filipino. =)
As such (especially in and around Daly City), we have had a lot of adventurous food choices, which lend themselves well to the nose-to-tail aspect of Primal eating - things like fish head soup (yes, I ate a fish eyeball at his Grandma’s house), and different organ meats! It’s common in almost every culture but American! It is healthy for you, and I feel better about an animal losing its life for my food if I know the whole animal was used!
Anyway, this recipe doesn’t actually have organ meat, though it could! It just happens to be my favorite Filipino dish! I combined recipes between the ingredient list from the restaurant where I first found it, and this recipe here!
Obviously, the presence of chickpeas, peas (which I forgot, but were in the recipe) as well as raisins and bananas don’t make this an ideal primal meal, but if you’re going with JERF and moderation, this is delicious!
Without further ado, here’s the recipe I used (plus peas, because I meant to add them)!
Ingredients:
2lbs ground beef (or one pound each beef or pork, or sneak in organ meat)!
½ cup raisins
1 cup frozen green peas
1 can garbanzo beans
10 baby carrots, diced
1 giant red pepper, diced
1 medium yellow onion, minced
1 teaspoon minced garlic
1 medium tomato, diced
3 tablespoons tomato paste
1 tablespoon gluten-free soy sauce
3 tablespoons Worcestershire sauce
6 pieces fried banana (saba)
6 pieces fried eggs
Directions:
In a large cooking pan, sauté the onion, garlic, carrots, tomato and red pepper.
When the tomato becomes soft, put-in the ground beef and pork. Cook for 5 to 7 minutes.
Pour-in tomato paste, Worcestershire sauce, soy sauce, and raisins. Stir and then cover the pan. Simmer for 10 to 12 minutes or until the liquid evaporates.
Remove the cover and then put-in the green peas, garbanzo beans. Cook for 5 to 8 minutes in low to medium heat.
Arrange in individual plates with steamed rice, fried bananas, and fried eggs.
Serve. Share and enjoy!
Optional additions: You can serve this over rice, cauliflower rice, or fried potatoes (Patio Filipino’s site says “Friend Potatoes,” which made me giggle)!
Notes: In case you don’t know how to make fried bananas: I sliced bananas, put honey on each side and sauteed them in hot butter.
Also, for the eggs: we didn’t fry all six eggs at once, just fried a few initially and then made them fresh to top leftovers - or mixed the Carne a la Cubana in with scrambled eggs for leftovers!
Let me know what you think if you try it! 😉
What else would you like me to Primal-ify?
xoxo,
Mandie
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Wednesday night when I was hanging with my friend Elle, we both shared one of many similar sentiments, so I am guessing that we are not alone in this…
Do you ever take a long break away from eating salads, and then have one really good salad and wonder why you aren’t eating them all the time? I know that when I lived in the midwest, I was cold 3/4 of the year and wanted to eat hot food all the time, but now that we live in California (Elle is from Chicago), there’s no excuse!
HOWEVER, one thing that makes salads tough is salad dressings. No, I don’t mean because of fat content, but rather because so many of them are full of gross oils, like canola or vegetable oil, which are so bad for you, they nearly negate the goodness you are providing yourself by eating a salad!
As I mentioned above, I am from the Midwest, and it is a documented fact that White Midwesterners love ranch. So, needless to say, I made a creepy oil-free Ranch dressing today! And oddly enough, the reason I made it was only partially because of the salad conversation last night!
At my shoot Wednesday, I met a wonderful wardrobe stylist who is also a foodie, and she was talking about one of her favorite restaurants, and the Buffalo Cauliflower they make. That got me thinking - what can I do with that recipe idea? So I came up with this - Buffalo Chicken & Cauliflower Casserole, drizzled in Primal Ranch dressing!
We’ll start with the casserole!
And of course, the ranch!
Anyway, I hope that you love the recipes! If you try it, especially if you make any changes, let me know! I would love to hear what you think! Is there anything you’d like me to Primal-ify?
xoxo,
Mandie
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Are you a wheel watcher? My stepmom is OBSESSED with Wheel of Fortune!
Remember the puzzles that are called “Before & After?” It’s where the middle word or words are part of two different phrases - one that starts the puzzle, and one that ends it!
Well, today’s Fit Foodie Friday recipe is a Before & After, like the puzzles. Are you ready?
It’s a combination of Butter Chicken & Chicken Salad! It’s been in the 90s a couple days here on the Peninsula, so we’re doing a Flashback Friday to the first Fit Foodie Friday chicken salad recipe with primal mayo, but adding JUST THE SAUCE that was left over from our Butter Chicken from our little date to an Indian place on Castro Street! Made a whole new meal that was totally delicious!
The rest of the week, I was basically just cooking vegetables in butter or bacon fat, and eating either that, MORE primal cole slaw, raw veggies, or those aforementioned items with some delicious sausages we got from the Milk Pail, including one that had spinach & gruyere!
What is the most creative thing you have ever done with your leftovers?
xoxo,
Mandie
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Hello hello! Happy Friday! Here are a couple recipes for salads I think you will love! Salads are perfect for when the weather is too hot to cook, and you just want to get a lot of nutrients from vegetables into your body fast!
I made a couple salads in the past week - a fattier one with protein, and a vegetarian/vegan option perfect for everyone that I think I adapted from a meal option from the 3-Day Refresh (which is on sale this month as a challenge pack - the 3-Day Refresh + Shakeology, by the way)!
Here’s a tuna salad recipe that I adapted from my mom’s recipe (which uses noodles and traditional instead of primal mayo, so would not be considered primal/paleo like mine is)! I used more of that Primal Kitchen Mayo I have been raving about in these recipes for Primal Chicken Salad and Primal Coleslaw… It’s funny, because Tommy and I joked about the option they give you to have three jars automatically shipped a month, but we may actually even go through those, so it might not be the worst idea! In case you’re wondering, Primal Mayo uses avocado oil instead of canola oil like most, and here’s a reminder of why most vegetable oils are bad for you!
What are some of your favorite healthy Summer salad options? Anything you’d like to see me Primal-ify for our next Fit Foodie Friday?
By the way, as you can gather from my second-to-last post, one of the things that makes me happiest in life is the way Beachbody coaching has impacted it! I am running a 5-Day Sneak Peek into Beachbody Coaching starting Monday with some coaches on my team. Click here to see what Beachbody coaching is like! 😉
Have an amazing weekend!
xoxo,
Mandie
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This has been in the making for a while, so I am really glad that it is finally here!
While I was doing the 21 Day Fix Extreme, I must say that I wasn’t getting that creative in the kitchen, with the exception of meals I made for other people that I didn’t get to eat, or this cauliflower wrap thing!
Now that it is done and Tommy and I are working on “Primal-ifying” the 21 Day Fix Extreme meal plan and using it safely in conjunction with our own exercise plans (with a lot more yoga, and mine including Beachbody workouts like Brazil Butt Lift and PiYo), I have been cooking much more!
As such, I wanted to start sharing the new recipes I’ve tried over the course of the week with you! And, since I won’t always be doing new stuff, sometimes it will be just taking stuff from my instagram and promoting it from there to here - so it’s easier to find without scrolling through thousands of posts!
Anyway, without further ado, here’s what we’ve made and eaten recently!
One of the first things we wanted when we were finished with 21 Day Fix Extreme was FAT, since we are usually fueled by it! So we ordered a three-pack of Primal Mayo from Thrive Market, and went to town!
I really loved the way the Primal Mayo came packaged!
Once we got it, we got an organic, free-range rotisserie chicken from Whole Foods, and I picked all the meat off and combined it with some cut up celery and some mayo and made some DELICIOUS Primal Chicken Salad! (Exact amounts aren’t necessary - it’s so simple - three ingredients, however you like!)
Doesn’t that look tasty? It helps that it’s healthy!
Next, we went in the direction of what many would call “weird meats!”
Primal eating calls for nose-to-tail consumption. The reason behind it from a nutritional standpoint is that the organ meats and “other parts” are often extremely dense in nutrients, and are great from an ancestral health standpoint. Many cultures actually treat parts that Americans throw away as delicacies, and they are healthier for it! I personally agree with this, because I was a vegetarian for six years during my adolescence, because I felt sympathy for the animals. That may seem counter-intuitive, but to me, if the animals were humanely raised and killed, and then ALL of the animal was put to good use, I feel less bad about the whole process - especially knowing how much I appreciate it and being healthy!
So we went for Sweetbreads, which we purchased at the Palo Alto farmer’s market (these specifically are the hypothalamus of the cow - “sweetbreads” can apparently refer to several parts, as referenced in Ferris Bueller’s Day Off and Red Dragon!) . We had first tried sweetbreads at this amazing Argentinian restaurant in Pasadena, and were eager to try to make them ourselves!
My first shot at it had an ok result. I basically stir fried them in Kerrygold butter (AMAZING), small slices of bacon, and kale.
They ended up being somewhat fatty and chewy. Still delicious, but not what we enjoyed at the restaurant! They are SUPER filling, as anything with a ton of fat is!
But worry not - we recovered them! Tommy sautéed the leftovers in bacon fat on the cast iron skillet (which we hate because it is poorly designed, so we are going to return it), and making them crispy made them WAY more delicious!
Next in the “interesting meats” department is something that might not be new to you, but was new to us! Merguez! It was a lamb sausage we got at the farmer’s market, that has Mediterranean spices in it!
The farmer recommended that we cook the links and serve them with green onions and sweet potatoes, so I cooked some sweet potatoes in the NuWave, blended them in the Ninja, and then covered them with chopped green onions! I put that in a dish under the grid in the NuWave and reheated them UNDER the Merguez, which dripped onto the top of the sweet potatoes! SO DELICIOUS! Here it is - Merguez with Green Onions and Sweet Potatoes!
How amazing does that look? (Anyone teaching a course in food photography? It tasted better than I could do photographic justice)!
The same farmer that sold us the Merguez also sold us some amazing sheep’s cheese, and suggested that we serve said Sheep Cheese on Tomatoes with Basil - and that’s exactly what we did!
We also were educated on Ducks’ Eggs, and how they are alkaline instead of acidic, have almost double the nutrients, but have a lighter, fluffier taste! Obviously, doubling the nutrients was an attractive point for us, so we had to get and try some! Check out how huge that yolk is!
And for the last one - again with the primal mayo! It’s Primal Coleslaw, and it was so good that I made it on Tuesday, we finished it Wednesday, and before I left for Nashville, Tommy asked me to make it again so he could have more while I was gone! That one is a little more complicated, so it will take an actual recipe card, where the others were so simple! It’s easy - just more than three ingredients! 😉
Without further ado, here are the ingredients and instructions!
Next week’s post probably won’t be so long and full of ideas, since I will be in Nashville and will miss the farmer’s markets, but I will do my best! What recipe or food are you most excited to try from above? Is there anything you’d like me to Primal-ify?
xoxo,
Mandie
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Now that I am done (for now) following the 21-Day Fix Extreme meal plan, I have more freedom to play with recipes. I am going to make up for lost time by including THREE awesome recipes here! The direct link to this blog is “LipglossLungesAndLUNCHES.com,” so I better live up to the lunches! Maybe you can even use one or all three of these recipes during this holiday weekend!
The reasons for these three recipes I’ve selected in particular is that Tommy has had me bring all three to work for various pot lucks, so they seem like good choices!
Ok, so the first two are to delight your sweet tooth! I made them at the tail end of round one of the 21 Day Fix Extreme, so I couldn’t eat them until after! I saved some and brought them home with me to Milwaukee to have during my time between rounds, but they did NOT travel well!
Here’s the before and after!
So sad! Anyway, here are the recipes for these!
The next recipe on the board is a favorite from the calendar of recipes that comes when you order Shakeology, so you have a variety of ways to prepare and eat it! It’s Shakeology No-Bake Cookies, which are about as healthy as cookies can possibly get! Never heard of Shakeology? Check it out here!
What are some of your favorite recipes? What would you like me to share with you?
xoxo,
Mandie
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Are you looking to eat clean, but are afraid you will miss bread too much?
I recently tried a new recipe that I absolutely LOVED that I think are a great way to sneak a serving of vegetables in! If you’re following the 21 Day Fix or 21 Day Fix Extreme, like we are, each of these wraps counts as one green container and half a red container - then you just have to count in whatever you stuff them with!
I made four wraps, and enjoyed them twice - I just reheated them with the meat on it the second time in the NuWave, and then added my veggies after!
The first time was ground turkey with green peppers and cucumbers and mustard, and the second time was with chicken breast, green peppers, cucumbers, and mustard! The additions made each serving a total of two greens (I did half a container of each veggie, plus the wrap) and 1.5 reds! So delicious - definitely will be making this again when my 21 Day Fix Extreme Round Two is complete! And you’ll see more recipes from me then, too!
I have been laughed at forever for eating wraps/tacos/gyros with a claw hand, but it works! It keeps the valuable and delicious insides INSIDE of the wrap!
What do you want to put in them?
xoxo,
Mandie
Hey there, friends! I posted a picture collage on facebook and instagram from Tommy’s birthday celebration, and there was a strong reaction to wanting the recipe!
To celebrate, we went to a great seafood restaurant in Half Moon Bay. Here we are!
Since Tommy is even more strict about nutrition than I am, I thought I would try to create a recipe that would please him - it’s got some of his favorite things (coconut and banana cream pie), and has NO ADDED SUGAR! It’s all real food, too! Do you think he liked it?
Haha! Something tells me he did!
Here’s how to make it:
For the crust, I started with a cup of almonds and ground them in my Ninja… But you could also grab a cup of almond meal or almond flour. To that, I added 6 Medjool dates (after removing their pits and putting them in the ninja), 2 TBSP of raw honey, and 2 TBSP of cocoa (no sugar added) and mixed it together. Once I had a nice, sticky paste, I smashed it on the bottom of my “pie pan, ” which was an 8×8 glass dish (but you could really put it in anything, as long as you adjust the amount for the size! Let this chill in the fridge (literally) while you do the rest!
For the filling, I took a can of coconut cream (that’s exactly what it says on the can - not coconut milk) and put it in the ninja with two bananas, 2 tsp vanilla extract, and 2 more TBSP of raw honey! Once it’s all blended together, you can pour it on top of your crust, and again - let it chill in the fridge! Or, if you like more of an “ice cream” type of dessert, kick it up a notch and freeze it. Tommy LOVES ice cream, so that’s what I did!
For the topping, I took 1/2 cup of coconut flakes and lightly browned them in a pan on the stove. Be careful - it is easy to cross the line from “brown” to “black!” if you aren’t paying attention! Once it was done, I let it cool a while, and then sprinkled it as evenly as I could over the top! Then I cut little banana slices and made a 29 for Tommy’s # of years alive and to be decorative, but that is obviously optional. He did say that the banana bites were his favorite, though, so feel free to cover the whole top with them. Sounds yummy to me!
Are you the “no sugar added” type already? Or striving to be? This coming Monday/Tuesday (Monday is extra credit, since it is a holiday!), my team and I are hosting a 5/6 day No Sugar Added Challenge on Facebook, where we will all try not to eat anything with added sugar in it for the week! We will help support and motivate each other and help each other avoid temptation, share recipes like this one, and educate each other on WHY we should be avoiding sugar! If this sounds interesting to you, please share it with anyone you think would enjoy joining, or benefit from it! The link to joining the facebook group is here!
xoxo,
Mandie
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