We’re all still living in a deep freeze, aren’t we? I’d love to be able to go for long hikes outside rather than getting my exercise on the treadmill. The dangerously low temps as well as the impossibly deep snow are keeping me inside, though. Thank goodness for books to read on my small tablet that’s easy to hold while using the treadmill.
I have ventured outside a few times. Snow got swept away from the front door before the wind packed it solid. The snowblower has gotten a couple of workouts, too. The snow that had settled on the roof is starting to slide down. The resulting overhang was blocking signal to our satellite dish, so had to be knocked off before we could get the weather warnings on tv. I also knocked it down where it was threatening our safety over the front door. Just the thought of that snow possibly dropping down the back of our necks made me shudder and shiver.
You would think a person wouldn’t be hungry for ice cream at this time of year, but you’d be wrong. I remembered our Florida daughter making a frozen treat with bananas. It’s surprisingly easy to make, and satisfied my sweet tooth while remaining compliant with the Whole Life Challenge. I followed instructions the first time I made this, but thought it was going to be the undoing of my Ninja blender. So the next time I pureed all the ingredients and then froze it. It was so much easier and just as tasty. I’m adding my thawed raspberries with it, but I’m sure frozen strawberries would also be wonderful. After all, chocolate dipped strawberries are a delectable treat.
Chocolate Banana “Ice Cream”
3 large bananas, sliced and frozen
1/3 C unsweetened almond milk (or coconut milk)
2 Tbl raw cacao powder
1-2 Til nut butter
Pinch of salt
Place all in blender. Start on low. Push down from sides. Keep processing until smooth. Garnish with frozen raspberries or cherries.
I also made the following treat as a sop to my sweet tooth. I’m eating these WLC kickstart-level bars in moderation. They work for breakfast.
Hemp/Coconut Bars
1 1/2 C unsweetened shredded coconut
1 C cashew OR almond butter
1 C hemp seeds (or hearts)
1/3 C maple syrup (or raw honey)
1 tsp cinnamon
1/4 C raisins or dried cherries, optional
Heat oven to 325°. Spread coconut on a rimmed pan and bake 5-10 minutes, or until lightly browned. While toasting, mix the other ingredients together in a bowl. Add the toasted coconut and mix well. Press hard into a wax-paper or plastic wrap lined 8x8” pan. Refrigerate at least three hours or overnight. Once set, lift from pan and cut into 16 squares. Store in fridge.
I’ve been hungry for Greek gyros lately. I remembered enjoying beef ones during the county fair, at the Music Boosters stand, so searched online for recipes. I settled on this one, using ground beef. There are others that call for roast, but I didn’t have one of those in the freezer. I tried mine with a compliant corn tortilla since pita bread is not allowed, but decided to have mine just as a salad, with lots of tzatziki sauce and no feta. (Dennis had his as tacos, with regular olives, no tzatziki, and taco sauce. I didn’t hear complaints.)
Beef Gyros
1 lb ground beef
2 tsp olive oil
1 small yellow onion, chopped
1 1/2 tsp oregano
2 cloves garlic, minced
3/4 - 1 tsp salt
1/2 tsp pepper
Saute the onion in the olive oil. When it’s translucent, add the garlic for a half minute. Then add the ground beef and brown it well. Add the rest of the seasonings. Spoon into a pita, top with lettuce, tomato, kalamata olives, feta, and tzatziki.
Tzatziki Sauce
1 medium cucumber, peeled, seeded, and chopped
1/2 tsp sea salt OR pink Himalayan salt
1 C plain Greek yogurt
1 clove garlic, minced
1 Tbl lemon juice
1 Tbl olive oil
1 tsp red wine vinegar
1 tsp dried dill
Salt & pepper to taste
Salt the cucumber and let drain in a colander. After a few minutes, squeeze out excess liquid with paper towels. Put in a blender and puree with the rest of the ingredients. Keep refrigerated.
This dressing is also great on sweet potato fries made in the air fryer, as well as with carrot sticks, celery, and on a plain salad.
I’m in the last week of this challenge. I’ve decided I’ll continue the exercising and stretching as I feel better for being more active. I’ll also do more label reading in the grocery stores to avoid excessive added sugars. But I am going to make whole wheat bread again, as well as wheat berry salads, and enjoy those as I used to. I’m also looking forward to cheeses and pizza.
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