The relationship I used to have with ice cream (before we officially broke-up last winter) can only be described as unholy. My sweet-tooth was on a rampage and each bite of anything sugary always tasted like “more.” Often, I wouldn’t put my spoon down until my tongue was satisfyingly numb from the cold.
My ice cream consumption was out of control. And worst of all? I didn’t even notice.
Enter Clean Eating. I’m not going to lie: at first it was not easy or fun. Removing sugar, dairy, caffeine, gluten and a whole host of other food stuffs from my diet made me completely miserable for about a month. Part of it was the amount of work involved
in reacquainting myself with whole foods (such as learning to shop differently), but I’m pretty convinced there was an element of “detoxification” going on in there somewhere too.
My husband wholeheartedly supported the purchase of new kitchen equipment and I began the arduous, three-times-daily task of cooking all of our meals from scratch. It took a lot of getting used to, and quite frankly, I found the whole process mentally and emotionally exhausting — especially after a long day at work. It’s such a complete paradigm shift to go from poking holes in a pre-packaged lasagna and nuking it for 10 minutes, to spending an hour or two carefully preparing fresh ingredients and then waiting up to another hour for them to cook. But I persevered, and it was amazing how quickly my palate recovered, changed, and really started to crave real foods again.
Long story, short? Crunchy cereal with milk was always my go-to food in the morning: quick, sugary, and convenient. When a triathlete friend of mine suggested substituting my now verboten breakfast combo with a simple, fruit smoothie? Honestly, I fell in love at first taste. It was the perfect hybrid of good ice cream memories and new healthy habits. Breakfast for me now consists of a cold, thick, protein-rich glass of deliciousness.
Strawberry Pineapple Smoothie
- 8 large strawberries, with stems removed (about one heaping cup)
- 1 1/3 cups unsweetened almond milk (any non-dairy “milk” would work)
- 3/4 cup of plain, sugar-free, probiotic yogurt (optional)
- 1/2 banana, sliced and pre-frozen (double this, if you don’t use yogurt)
- 2 tbsp. of ground flax seed*
- 4 tbsp. hemp powder (we use Manitoba Harvest)**
- 1 cup frozen pineapple chunks (heaping)
*We buy our flax seed whole and then mill it in my “repurposed” coffee bean grinder.
**Any plant-based protein powder will work. Consult package directions for amount per serving size. We use pure hemp to keep things gluten-free.
DIRECTIONS: Wash hulled strawberries thoroughly and toss into blender. Add 1 cup of the almond milk, all of the yogurt, the frozen banana, ground flax seed, and hemp powder. Blend until liquid. Add frozen pineapple chunks and remaining almond milk. Blend until smooth. Add a bit more almond milk if your blender is struggling or if you like a thinner consistency to your smoothie. Makes 2 breakfast-sized portions.
NUTRITIONAL INFORMATION: 534 calories; 16.69 g fat; 71.71 g carbs; 20.63 g fibre; 46.8 g sugar; 30.41 g protein (All values are approximate and based on the full ingredient list.) Click here to view disclaimer.
- It’s like a “clean” ice cream milkshake with a wee hint of grassiness. (You get used to the hemp thing pretty quickly — it’s an easily acquired taste.)
- As long as you have your bananas pre-frozen (a natural sweetener) and your flax seed pre-milled (a powerhouse of Omega 3s, fibre and other goodness), takes no time at all.
- Best to mill flax seed in large batches ahead of time and store in sealed Mason jars in the freezer.
- Source: TDW Kitchen Original