Want to know how I made Peanut Butter Banana Soft-Serve? Read on to the end!
This week saw me blogging daily for the third week in a row, yay! It finally dawned on me that if I wanted people to take my blog seriously, then I would have to take it seriously myself. I now find myself thinking about my blog all the time and taking pictures constantly, thinking “hmmm, I might need a photo of this for my blog…” My blogging routine now is that I get up an hour earlier than normal, download my photos from the previous day and then put together a post in about 45-50 minutes. I then spend about 5-10 minutes “marketing” that post by putting it on my Facebook page or Twitter or any other relevant place so readers can find it. P.S. I finally joined Pinterest this week, too (my first board is here).
This was another busy week. I’m still recovering from the loss of my dad who died about a month ago. It took a few weeks for it to sink in that he is really gone and to deal with some of the family issues that came up during the grieving process. My friend Valerie who is a social worker says that this is all normal.
- On Monday, February 6th, I posted my Buckwheat Cinnamon Pancake recipe here and talked some words of wisdom I got from my dad (now I know why they sounded familiar, they are from Garrison Keillor).
- On Tuesday, February 7th, I blogged from my iPad for the first time because I had to go to Los Angeles for a meeting. Thank goodness for the salad bar at Whole Foods that fed me while I was traveling.
- The next day, Wednesday, I wrote about my trip to KindKreme, a vegan ice cream store. Vegan ice cream = delicious.
- Thursday’s post was about my re-creation of a tofu scramble that I had eaten at a restaurant plus some thoughts on why I’m still trying to lose weight. This post generated some really interesting comments!
- I loved the post and comments from Friday where I wrote about my new love affair with the pressure cooker. I have a feeling that I am going to be writing a lot more about this wondrous appliance. If you are like me and grew up hearing stories from your mom about exploding pressure cookers, then it’s time to join the 21st century. Pressure cookers are re-designed, safe and possibly the world’s best appliance for healthy, FAST cooking (next to the high-speed blender).
What a week! I’m now knee-deep into the spring semester of my classes, too, taking two courses for my masters program and one for the R.D. coursework. I’ve also accepted a volunteer position with the Nutritional Research Project which is a non-profit group that supports research by Dr. Fuhrman and other scientists who are studying the role of a high-nutrient diet in disease prevention and reversal. You can read the press release about my involvement here.
So how did I make my Peanut Butter Banana Soft-Serve? It’s so easy, just place two frozen bananas, one cup of frozen mango chunks, two tablespoons of peanut butter, 1/4 cup of non-dairy milk, a splash of vanilla and one teaspoon of carob powder (optional) in a food processor, and run until smooth. Enjoy!
- 2 frozen bananas, broken into large pieces
- 1 cup frozen mango chunks
- 2 tablespoons unsalted peanut butter (or raw almond butter)
- ½ teaspoon vanilla extract
- ¼ cup non-dairy milk
- 1 teaspoon carob powder (or cacao or cocoa powder)
- Place all ingredients in a food processor (not a high-speed blender) and run until smooth. Enjoy immediately.
“See” you Monday!