My parents came into town this weekend, to visit me, my brother & my sister in law. It’s so much fun having my family in town, so I’m glad they were willing to make the 8 hour drive! Last night, we went to Edo Squid, a local Richmond restaurant that is known for delicious Italian food! I hadn’t been there since my birthday, but we decided to go last night. Here was my delish vegan dish:
It was amazing, and the plate was huge! I only ate about half, and I was full the rest of the night!
This morning I woke up with a craving for something sweet… and I was pretty excited to discover that I had an almost empty peanut butter jar in the fridge… (note, there is a big difference between empty and almost empty.) It was definitely a morning for some PB & Banana “Ice Cream”. I’m sure you’ve seen similar recipes, but here’s what went into mine:
PB & Banana Ice Cream
- 1 medium frozen banana
- 6 frozen cubes of soymilk + a splash of non frozen soymilk
- 1 packet of truvia
- 1 tbs peanut flour
- 1/4 tsp guar gum (optional)
- 1/8 tsp xanthan gum (optional)
Throw it all in your blender (or Vita-mix!) and blend until creamy! If you don’t have a Vita-Mix, you might want to slice your banana before freezing, to be a little kinder to your blender blades!) Check out the nutritionals of this ice cream! Keep in mind, it makes a pretty big bowl! I recommend this with some peanut butter on top, or.. out of an almost empty Better’n Peanut Butter jar.
It pretty much made my morning There may have also been some kiwi snacking:
Am I the only one that eats kiwi with the skin on? Don’t ask me why I was using a plastic knife to cut this. Needless to say, it didn’t work that well.
Right now, the family is watching football and eating chili. I’ve been snacking on my sister-in-law’s AMAZING guacamole. Yummy!
What is your favorite football (or weekend afternoon) snack?