This week has been filled with days to relax and reflect.. I can't believe I am 3 years post op. My check up went well, except..I need to take off a few little pounds that have crept back on..(I am still under goal, so at least I'm not out of control.). I have formed an accountability team.. and have started exploring my old habits to find out where I have fallen off the proverbial wagon. I know I don't exercise remotely enough. So, I have put together my gym bag and vow to walk at lunch time.. and maybe just go to the gym after work. I am going to start trying to get more protein back in my diet..maybe have a protein snack before bed. I also know I have to curb my sweet tooth. That whole everything in moderation business has gotten completely out of hand. I don't eat enough of the good stuff. Yep.. and what I do eat, sometimes it's just not as healthy as what it needs to be. So, here I am, ready to change.
In anticipation of changing my ways.. I have dusted off my ice cream freezer and my magic bullet and I am ready to get back on track and lose these last few pounds! So, I have put together a soft ice cream recipe that has become what I would say my favorite base for protein ice cream. This is the first of hopefully many nights of protein low sugar ice cream.. I will post as I decide that they are blog worthy. Yes.. I am stingy!! This recipe has the consistency of home made ice cream. The creaminess, the grain.. it's all there. And the taste is there.. the most important part!!
Strawberry Ice Cream
1/2 c Plain Greek Yogurt
1/4 c CinnaBon International Coffee creamer
1 scoop Vanilla Protein
1/4 c sliced strawberries (divided)
Whir first 3 ingredients in a blender. Add 1/8 c strawberries process in blender until chopped. Process in your ice cream freezer according to the manufacturer's directions. When ice cream is frozen, add remaining 1/8c strawberries.
