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A healthy ice cream alternative!

posted by Joan Palmer

Iec cream

Hot weather has arrived, and this means that when I pick up my girls from school, one of their first questions will be, ‘can we have an ice cream when we get home please?’

We are off to Weymouth next week for half term, there are going to be ice creams selling on every corner and I am sure my family will be consuming many of them!

It is a nice treat to have an ice cream when you are feeling hot, but with it containing plenty of sugar, is there a healthy alternative?

I have recently been introduced to the Merrymaker Sisters (themerrymakersisters.com) and they do have a very simple recipe for a healthy alternative so I thought I would share it with you.

Banana Raspberry Nice Cream (serves 2)

Ingredients

1 frozen banana (slice a ripe banana into a ziplock bag and place in freezer)

1 cup frozen raspberries

½ cup raw cashews

¼ cup coconut milk

1tsp 100% vanilla extract

Method

Place cashews, milk and vanilla into a blender and whizz until smooth (this may take several minutes). Add banana and raspberries and whizz again until smooth. Place in bowls and serve with toppings of chopped strawberries, chopped nuts or raw chocolate. Enjoy!

Try out this mid-afternoon energy snack!

posted by Joan Palmer

Toilet

I found this recipe on www.spoonfulofflavor.com and it was a big hit with the latest Holistic Core Restore® class participants. It’s very easy to make and you don’t need a big quantity to stop those afternoon hunger pangs!

Let me know what you think.

Ingredients

1/2 cup almonds

1/2 cup cashews

1 ½ cup Medjool dates, pitted (It is best to soak these for a few hours first)

Zest and juice from 3 key limes

1/2 cup unsweetened coconut

Method

Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste). Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump. Shape the mixture into 1 1/2 inch balls. Roll in coconut to coat outside of the balls. Store in an airtight container in the refrigerator.

Enjoy!

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