Ice Cream - Yum*

Simple and so yummy with some of my favourite ingredients. And not filled with unhealthy sugar!

Ingredients:

1 banana, cut
 and frozen
1/2 cup frozen cherries

1 tablespoon almond butter
 (see below)
1/2 tablespoon rice syrup or maple syrup

1 tablespoon cocoa or cacao powder or 1 tablespoon carob powder
*
1 teaspoon vanilla

Directions:
1. Chop the banana and freeze.
2. Blend all ingredients in a blender to a smooth consistency.
Eat and enjoy now or freeze until firm.

Almond butter: place almonds in a blender or food processor. Blend......wait for it.....wait for it......just when you think it will never happen, it will become creamy and turn into butter! (Or you can go to Trader Joe's and buy a jar).

*I'm sorry, but I can't recommend the carob. I know many love it, but my taste buds just don't go there.

Low Carb Diet*

I've been on a kick to keep my carbohydrates low. But I had an overwhelming craving for pancakes. Healthy fats are low carb! So I substituted the flour in my pancakes for Almond Meal and the processed sugars with real Maple Syrup. I came up with this great new favorite breakfast. These pancakes are a healthy, dairy-free, high-protein way to start the day. They offer something sweet for the morning that won't spike your blood sugar. Sprinkle berries or dark chocolate chips into the batter for a more creative take on breakfast. Make the batter in a blender to ensure the proper consistency.

Healthy Pancakes

Makes 12 small pancakes

2 large eggs

1/4 cup real maple syrup

1 tablespoon vanilla extract

1/4 cup water

1 1/2 cups almond flour (almonds can be blended in food processor or blender to make 'flour')

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 tablespoon arrowroot powder or corn starch

In a blender, combine the eggs, syrup, vanilla, and water; process on high for about a minute, until smooth. Add almond flour and remaining ingredients, blend thoroughly. Add more water if batter is too thick. It will be slightly thicker than ordinary pancake batter. Heat small amount of oil in large skillet over med-low heat. Ladle 1 heaping tablespoon of the batter onto the skillet for each pancake. Spread each out a bit. Cook until small bubbles form on the top of each pancake; flip. Cook until golden brown. I hope you enjoy these as much as I do. (for a Vegan version substitute 1/4 cup chia seeds in 1/4 cup water for the eggs)