Breakfast Smoothies

I’ve been on a hiatus but I’m back! While I love the Specific Carb Diet and everything it stands for, I have to admit that I haven’t been following it religiously these past 6 months. The reason is that I’m pregnant (yay!) and as most pregnant women can vouch, the thought of most meat dishes still repulse me. In fact, being pregnant has made me crave all those starchy carbs that the SCD is not about, hence, my lack of posts on here lately. But, I am not sweating it. If I can’t give in to my indulgences while pregnant, then why can I? After all, I am eating for two now, right? 🙂

I do have a few yummy smoothie recipes for you all, though. The first one is SCD legal, while the second one is not, since chocolate is not legal on the SCD. Let’s jump right into it!

Smoothie #1 (SCD Legal)

Ingredients:

  • 1/2 cup Greek yogurt
  • A handful of frozen mixed berries
  • A handful of frozen pineapple chunks
  • A handful of fresh spinach
  • 1 banana
  • A splash of 100% orange juice
  • A drizzle of honey

Preparation:

Blend all ingredients together, pour into a glass, and enjoy!

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Smoothie #2 (Non-SCD Legal)

Now this second smoothie is the non-SCD legal one, as I’ve pointed out above. I was at Trader Joe’s the other day and decided to get their chocolate almond milk.

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Its consistency is smooth and the drink itself tastes no different than regular chocolate milk; you can’t even detect any trace of almonds in its taste. I initially wanted to add bananas to this smoothie but since we just ran out, I had to get a little creative.

Ingredients:

  • 1 cup chocolate almond milk
  • 4 frozen strawberries
  • 1 tablespoon all-natural peanut butter
  • A handful of frozen mixed berries
  • A few ice cubes

Preparation:

Blend the first four ingredients together, adding the ice cubes at the end. Pour into a glass and enjoy!

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What I liked most about this smoothie is that it doesn’t even taste like it’s supposed to be good for you — instead, it tastes chocolatey, peanut buttery, and downright delicious! An added bonus is that it really is healthy for you, though it’s not SCD legal.

Now that I’m nearing the end of my pregnancy, I can actually stomach a lot of things I wasn’t able to in the beginning, so I hope to post more SCD recipes in the near future. I want to thank each of you for being faithful subscribers; I really do appreciate all of you stopping by, leaving me comments, and checking my page out, though I know my updates have not been frequent.

I wish you all a very Happy New Year! Cheers to a great 2014!

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Banana Ice Cream

Have you ever craved ice cream but wanted to spare the calories (and the guilt?) Well, then, I have a treat for you! You can make healthy ice cream (I know, sounds like an oxymoron) with just one simple ingredient: bananas!

All you need are bananas, which you’ve frozen ahead of time. For the picture below, I used two frozen bananas and pulsed them in my food processor until they turned creamy. If your bananas are super frozen, it will take a few minutes until they turn smooth. You’ll just want to keep taking off the lid to your food processor, scraping the sides, and pulsing the bananas until they turn into an ice cream consistency.

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If you want it to have the true ice cream look, you can freeze your ice cream after you food process it; then, after a few hours, scoop it with an ice cream scooper. It will then look like this:

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And, if you want to get really fancy (like I was in the picture above), you can add 1 tablespoon of all-natural, no sugar added peanut butter after pulsing your bananas.

It doesn’t get much tastier and healthier than that!

Enjoy!

Peanut Butter and Banana Bread Pudding

Last night I was in the mood for something sweet (no surprise) and was curious to see how my regular 4 ingredient peanut butter brownies would taste with a little banana added to them. The end result was that while the brownies didn’t have the consistency of brownies at all (hence, me calling this a bread pudding) it was still incredibly rich and tasty! The banana did make it watery but that’s why I call it more of a bread pudding — just scoop it out with a spoon and you’re good to go.

Ingredients:

  • Check out my original recipe for my All Natural Peanut Butter Brownies here (I doubled the original recipe in order to make this bread pudding)
  • Add 1/2 of a banana, cut into slices

Preparation:

Mix all the ingredients together in a bowl (except the bananas) and then, gently fold the bananas into the batter. Pour into a small, greased baking dish, and bake in a 350 degree heated oven for 18 minutes or until golden brown. Afterward, your bread pudding should look like this:

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Wait at least 20 minutes for it to cool. If you try to cut through the bread pudding right away, it will be a messy disaster because the banana filling will still be very hot and runny. I put mine in the fridge. Once it cools down, start cutting the bread pudding. Here’s a pic of how it will look (as you can see, we already devoured a few pieces):

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This dessert is incredibly rich and will be sure to satisfy even the biggest sweet tooth.

Enjoy!