I hope you've had the best of weekends
and today finds you enjoying some warmth and lots of sunshine
Thought it might be fun to start the week off with some links from around the web
A new hair cut for summer? I just had 8-10″ cut off (!) and feel a million times better
Have you registered for the free online summit about Thyroid and Fat Loss? Twenty-two thyroid and metabolism experts will be offering words of wisdom over the next ten days (June 8-18th)
Attended a great dinner party lately? You'll probably recognize some of these: five signs your dinner host is very good at their job
The rational defense of sleeping alone (Oh my goodness, I laughed out loud!)
How many steps a day should you really walk?
What does poking your face, and grilling a steak have in common? The easiest way to tell when your steak is done
An inspiring blog from Daniel Finney, a columnist for the Des Moines Register who is openly sharing his journey to lose 300 pounds. I particularly admire his courage for writing about how his attempts are complicated by anxiety, depression, stigma, and shame. Being that vulnerable takes guts. (ps: You can listen to him share his story on this Talk of Iowa with Charity Nebbie podcast)
I missed it, though my calendar is marked for next year – Email Debt Forgiveness Day. Huh? A day of great forgiveness where all of us are allowed to respond to any email that we've been delaying/hiding from in shame, or sheer laziness, without apology. We get to send a response as though we got the email yesterday. No further comment is necessary. (Love!)
Will doing this make your perfume last longer?
For those of us who grew up with fond memories of potlucks in church basements, a bit of nostalgia. Minnesota has been named the land of 10,000 Dessert Salads. What's a dessert salad, you ask? A dessert made of various sweet things (none of them in the good-for-you category!) like packaged cookies or canned fruit, suspended in such things as Cool Whip, whipped cream, Jell-O, or any permeation thereof
A great ice cream recipe to share today. It's made without added sugar, dairy, or any complicated custard to stir to the perfect consistency.
Most anything tastes a bit better when it's been roasted, and bananas are no exception. They form the base, which is then topped with creamy coconut milk. Ribbons of almond butter run throughout
It's thick, creamy, salty, and sweet. Not to mention, delicious.
Wondering about the vodka or bourbon? Alcohol doesn't freeze. Therefore it's a perfect addition to homemade frozen treats, to help keep them from getting hard. Read more about it from David Lebovitz
~ Adapted from A Modern Way to Eat by Anna Jones
Roasted Banana Ice Cream with Almond Butter Swirl
- Ice Cream
- 3 medium very ripe bananas
- drizzle of honey
- 1 15oz can of coconut milk
- 1 tsp vanilla extract
- Juice from 1/2 lemon
- pinch of fine-grain salt
- 1/2 - 1 tsp vodka or bourbon ** optional .. but highly recommended to help the ice cream stay creamy smooth when frozen
- Almond Butter Swirl
- 3 Tbsp natural almond butter
- 1 Tbsp coconut oil (melted, but not hot)
- 1/2 Tbsp maple syrup
- Pre-heat oven to 350 deg F
- Slice the bananas (1/2 - 3/4 inch pieces) and toss them with the drizzle of honey.
- Arrange them on a baking tray that has been lined with parchment paper.
- Bake for 30-40 minutes, until the bananas are browned and cooked through .. stirring them when they're about halfway done
- Let cool 5-10 minutes before scraping the bananas and remaining syrup into your food processor or blender.
- Add the coconut milk, vanilla, lemon juice, vodka, and salt.
- Puree until smooth.
- Chill the mixture in the fridge until cold (~ an hour) .. then freeze it in your ice cream maker (according to the manufacturer's directions).
- (Alternately .. you can place it in a shallow baking tray and place it into the freezer .. stirring with a spatula every 20 minutes or so until it's almost completely frozen. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur)
- (** Note: I've had the best luck with the ice cream maker method)
- While the ice cream is processing, combine the almond butter swirl ingredients.
- During the last 5 minutes, once the ice cream has started to firm up, drizzle in the almond butter mixture.
- If you like a softer, more mousse-like texture, serve it immediately. Otherwise freeze for 30 minutes to 1 hour, to firm up.
- To serve a later time, let thaw at room temperature for 20 minutes.