Because of my exhaustion and Mark’s grad work we have somehow let things get a little too lax around here about healthy eating and exercise. When it takes all my energy to get through the day I can’t always fight with the kids about eating an extra snack or watching more tv. But it’s Spring and the longer days are giving me a little more energy. (Less stress at work is helping too.) So it’s time to start insisting on healthier eating and more movement. (For the record dinners are great. It’s the other meals and snacks where we fall short.)
So today I took a shot at breakfast ice cream. This is simple and healthy and the kids will eat it! Not super sweet but the chocolate syrup adds that feeling of decadence or getting away with something.
Jen’s Breakfast Ice Cream
1 frozen banana
2 cups frozen pineapple
1 – 1 1/2 cup unsweetened coconut milk (I use So Delicious)
2 tbsp dairy free chocolate syrup
Peel the frozen banana if you didn’t do that before your froze it. Break into pieces and put it in the blender along with the frozen pineapple. Add the first cup of coconut milk and blend. Add a little more if you need to for consistency. You are trying to get it to be like soft serve ice cream. Put into cups or bowls and top with a little chocolate syrup. You could add peanuts or other nuts if there are not allergies! A cherry would be nice too.