Breakfast / Workout

Put the lime in the coconut & shake it all up

Or, in this case, put the cocoa in the coconut milk and blend it all up.

So, the post title didn’t really work at all, but that’s all the creativity I can muster on this Friday. Sorry, friends! Hopefully, this recipe for coconut ice cream will make my sad attempts at catchy humor worth it.

But, before we get there, I just have to share this incline/speed treadmill workout I did this morning. It literally made the time on the treadmill fly and I got a great speed workout in before my long runs this weekend…

 

It was awesome! I ended my time at the gym with a 20-minute arm workout, then called it a day and headed home to shower and enjoy this…

 

A delicious two-ingredient pancake with some melted almond butter, TJ’s maple agave syrup, and a few whole flaxseeds. This baby kept me full until almost 12:30 today!

But, enough about workouts and breakfasts –it’s time to divulge my can’t-believe-it’s-not-real-ice-cream coconut ice cream. Okay, that’s stretching it a bit…it doesn’t taste exactly like real ice cream, but it is a delicious dairy-free, gluten-free, and vegan option. (To make it vegan, swap the honey for the agave.) Have a great weekend, everyone!

Coconut Ice Cream
Serves 4

  • 2 cups coconut milk
  • 1/4 c. cocoa powder
  • 1/4 c. honey
  • Splash of vanilla
  1. Put all ingredients in a blender and blend well. 
  2. Pour into a freezer-safe container and freeze for about six hours.
  3. Enjoy!

How to “level up” this recipe

  • Add some frozen berries, such as blueberries, for some added nutrition!

How to “level down” this recipe

  • Use another milk (such as unsweetened vanilla almond or cow’s) instead of coconut. 

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