I don’t do health food. I do food that tastes good, uses quality ingredients, and pleases and nurtures my family. A year ago, that food looked a lot different than it does today. My doctor and I got together and he was genuinely worried about my weight. I’ve lost around 50 pounds since then with his help and a combination of things. One of those was drastically cutting back the number of simple sugars and processed grains I ate. Which ruined my bowl of cereal and made dessert an actual ‘treat’ instead of a daily requirement. I struggled for a long time. I felt like I was being punished. I would literally break into hysterical sobs if my family mentioned they didn’t really like what I had cooked. Little by little, I started finding foods that satisfied me and still fit into the whole grain, lower glycemic index diet I was supposed to be eating. And, a LOT of them actually tasted good!
This is one of those that I discovered just a few weeks ago. One of the biggest changes for me was breakfast. I love a BIG bowl of cereal with ice cold milk. Cutting this from my eating hurt me in two ways – I no longer knew what to have for breakfast and my calcium intake tanked (I don’t like milk alone). After a long battle about not wanting to drink my calories, I tried a smoothie and was hooked. Then, my blender broke. It a moment of desperation, I mashed a banana with a fork, stirred in my yogurt, flax and almond milk and threw it in the fridge to get nice and cold. The next morning, I grabbed my glass and walked out the door to take my daughter to school. I took a long drink, not sure what to expect, and I was hooked. Who needs cereal when you can have dessert for breakfast for less than 300 calories. A quick dietary rundown for those who are interested: 247.5 calories, 23.75 from fat; 7g fat, 0g saturated fat; 479 mg Potassium; 31g carbs, 8.25 fiber, 14 sugar, 18g protein, 52% calcium. Seriously! And half those sugars are natural from the banana. Lately, I’ve taken to mixing this up and tossing it in the freezer for a couple of hours. Yup, that’s right. Ice cream for breakfast and I don’t have to feel bad about eating it. Here’s what it looks like scooped into my bowl (this is half of the recipe, so half the nutritional values I listed).
1/2 very ripe banana, mashed
1 – 5.3 ounce greek yogurt (I use Dannon Light and Fit Toasted Coconut Vanilla)
3 Tablespoons flax meal
3/4 cup unsweetened vanilla almond milk
Stir all ingredients together until completely mixed. To serve chilled, refrigerate a couple of hours or overnight. To serve frozen, freeze in a bowl or other container for 3 hours. Stir every hour to keep a soft consistency being sure to scrape sides of container.