First Ride of 2015

Happy New Year! It's now Day 4 of 2015 and the year has gotten off to a good start. My New Year's Day looked a lot like previous ones -- with a few twists. This year's polar plunge was taken on by Will, not Chip, and a New Year's day brunch was spent with my SpiderOne Racing teammies, not the North Shore Cyclopaths. (Our Cyclopath brunch-hosts, Av and Laurie Hammer, had to cancel due to the flu. Get well quick, Av!)

I spent the mid-afternoon laughing and laughing with Lila, Jen, Kristen and Alison, Cate and Amy... OMG, they are a crazy bunch. A great way to bring in the new year. Thanks, Ladies!

Also kicking off the new year is a Whole 30 Challenge with RAAM bestie Ingrid -- and so far, so good. I love getting a text from her each day telling me how her day went and what workouts she completed. She's a force. Love her.

Over coffee yesterday morning, it was hard to think about heading out in 19 degrees -- really hard. But the temps eventually hit 25, and with a winter storm not arriving until late in the day, I had no excuses not to ride. I bundled up and managed 17 miles on a cold, gray day. No speed records, for sure -- it's hard to move quickly under three layers of clothing, and my toes completely froze -- but it wasn't a bad ride. 2015 is looking good.

Fall Farmer's Market

Today's ride was a chilly one, with cloudy skies and a touch of drizzle. I had a busy day ahead and didn't ride very far -- just enough to knock off my P2 homework before Chip's football game. At the end of my ride, I stopped at the farmer's market to pick up a few things... butternut squash, pears, maple syrup, apple cider, and a few onions... and then popped the squash in the oven to slowly roast on a low heat while I was at the game. (It was the last game of the season for Chip. Sadly, they didn't win.) 

When we got home, the house smelled sooo amazing. I finished the prep work for Roasted Butternut-Pear soup, and had it simmering in a pot in no time. Mmmmmm... sooooo good. Perfect for a fall day.

Easy Paleo Meatballs

There's probably a great recipe somewhere for meatballs that I haven't yet come across. This one I made up on the fly, and the boys actually liked it. Since everyone is moving in different directions these days, making these ahead of time and keeping them warm in a slow cooker means the boys can eat a decent dinner when their schedules allow, (without resorting to a can of spaghetti-o's.)

EASY PALEO MEATBALLS
Ingredients

• 1 lb grass-fed ground beef
• 1/2 head cauliflower, pulsed in a food processor to a coarse rice-like texture 
• one egg
• 1 small onion, diced 
• 1 clove garlic, minced
• 2 heaping tablespoons of italian seasoning (basil, oregano, rosemary)

Combine all of the ingredients until they are well mixed and form the mixture into meatballs. Gently brown in a heated skillet with a few tablespoons of olive oil.

In a saucepot, heat tomato sauce or seasoned diced tomatoes over a low heat, and add meatballs to continue cooking in sauce for about an hour. (Another option is to place the meatballs in a slow cooker with sauce and cook on low for a few hours.)

Serve the meatballs over spaghetti squash (if you're paleo) or regular pasta (if you're a kid), or just eat them with sauce. Easy.

Dark Chocolate, Coffee, and Bacon

Today was a paleo prep day since I was away for the weekend, and nothing soothes the soul better than chocolate. This recipe hit the spot for what I needed today. Dark chocolate-espresso-bacon brownies... what could be better? (This is not a weak brownie.)

Mocha-Bacon Brownies
Adapted from Practical Paleo

• 4 oz dark chocolate, melted
• 1/2 cup coconut oil, melted
• 1/2 cup honey or maple syrup
• 3 eggs
• 1/2 cup plus 2 Tbsp unsweetened cocoa powder
• 2 Tablespoons very strong coffee
• 3 slices slightly crisp bacon, chopped

In a medium bowl, combine all wet ingredients except coffee. (Chocolate, coconut oil, maple syrup, and eggs.) Slowly sift in cocoa powder over wet ingredients, stirring to combine. Stir in coffee until well mixed. Line a 9"x9" square pan with parchment or waxed paper. Spread brownie batter in pan and top with bacon. Bake at 375 degrees for approximately 25 minutes or until cake tester inserted in center comes out clean. Cool and cut into squares. Mmmmmmm perfect.

The BEST Post-Workout Meal

Buffalo Chicken and Sweet Potato

Sweet potatoes and chicken, with bacon and hot sauce.... I mean... wow. So good. The boys love this recipe, and despite the large quantity it makes, they don't often leave enough for leftovers. When they do, I portion it into small containers for a post-workout snack or meal, (a perfect protein-carb combo), and then hide the containers behind the pickles in the fridge so they don't find them when foraging for food. (Because they are squirrels.)

BUFFALO CHICKEN AND SWEET POTATO
Ingredients

• 3-4 boneless chicken breasts, cubed
• 2 large (or 3 medium) sweet potatoes, cut into 1/2-inch cubes
• 2 medium onions, rough chopped
• 1 tbsp. paprika
• 2 cloves finely diced garlic (or 1 tbsp garlic powder)
• 1/2 cup Frank's red hot sauce
• 1/4 cup olive oil
• 4 slices bacon, cooked and chopped into pieces
• a little bit of chopped parsley (optional)

In a large bowl, combine olive oil, paprika, garlic, hot sauce. Season with a little salt and pepper. Add the sweet potatoes, chicken, and onions, and stir to coat. Pour into a roasting pan or casserole dish. Bake at 400 degrees for 40 to 45 minutes, stirring every 15 minutes. When done, mix in bacon and top with parsley. (And unless you add a little blue cheese on the side -- as Will does -- it's paleo.)

Breakfast, lunch, dinner, snack, hot or cold... yum.

New Product Testing

I received a fun treat in the mail today — RUNspiration's rizebox arrived, and inside were a few interesting products to try. (Fortunately for me, the edible products were paleo!)

Since I had just rolled in from a ride, I was due a post-workout snack. I chose the Hail Merry Strawberry Macaroons. OMG. So good. Gluten-free, vegan, non-GMO.. the ingredients listed included shredded coconut, maple syrup, almond flour, coconut oil, almond butter, strawberries, vanilla and sea salt. Simple. (Sadly, there were only 2 in the pack)

Crushed that my two small cookies were gone in a snap... I ventured on to the Bearded Brothers Raspberry Lemon Energy bar... (figs, dates, sun butter, hemp seeds, raspberries, chia seeds, lemon extract & sea salt.) Well, let's just say I'm not a fan. It had an odd metallic taste that threw me off right away, kinda like Lara bars, though I'll give them another try.

The rest of the goodies in the box look promising; Teeccino Herbal Coffee (Dandelion Caramel Nut), Amazing Grass/Amazing Meal cafe mocha smoothie powder, Eboost natural energy powder, Cocogo coconut hydration mix, KT Tape elastic kinesiology sports tape, and a Bondi Bands fluorescent green headband. (There are several other products in the box as well.)

Neat stuff, fun to try -- and the Hail Merry cookies are my favorite so far.

Happy Pi Day

It's Pi Day today... And I was up at 5:30 baking a pie for Chip's math class. (Chocolate chip cookie pie -- one of his favorites). Since there are two other math geeks in the house, (definitely not me), I decided to make a second pie for the occasion -- a crustless sweet potato pie. (Yes, paleo.)

This is actually great as a pre or post-workout snack, as it's mainly eggs (protein) and sweet potato (nutrient dense carbs).

Paleo Sweet Potato Pie

PALEO SWEET POTATO PIE
Ingredients

• Sweet potatoes (1 lb or about 1 cup mashed)
• 3 eggs
• 2 tbsp coconut oil, melted
• 1/4 cup almond or coconut milk
• 2 tsp cinnamon
• 1-2 Tablespoons maple syrup (optional)

Bake the sweet potatoes until soft (for about an hour). Baking will bring out some of the sweetness in the potato. (Today I tossed 2 in the oven while Chip's pie baked.) Cool, peel, and mash the sweet potato. Blend in eggs, milk, and coconut oil until smooth, add cinnamon and maple syrup. (Add the maple syrup if you prefer a sweeter pie.) Pour into a pie plate lightly sprayed with cooking oil, (we use coconut oil), and bake at 350 degrees for about 50 minutes or until center is set firm and top is lightly brown.

Obviously this is just a custard-like filling. For a more traditional pie, you can pour the filling into a pie crust. I like the pie crust recipe from Elana's pantry.)

Dreaming of a Dark Roast

It was cold today, but what else is new? We started the day in single digits, but the sun was bright and temps were on the rise, so I headed out to the slopes for a few hours. (A nice escape). My first few runs were horrid. I just kinda wimped out on some of my turns and took them really wide -- and then caught my board on an edge of ice and landed hard on my right knee. So sore.

Joe asked what was going on, and I told him I was into Day Three of the Carter Cleanse detox and I haven't had any coffee! I showed him a Facebook picture of Leslie cheating on the detox, and told him I was stopping at Dunks on the way home.

He chuckled and said, "Don't take this the wrong way, because I love ya, but I think you're crazy." (Hahaha.)

We then agreed to head down the slope and take a break before getting in a few more runs for the day, and while I waited outside, he popped into one of the buildings. A few minutes later, he came out with a cup of coffee, handed it to me and said "Its decaf. You don't really need the caffeine." He's just the sweetest! I can't say it helped my final runs for the morning, but my mood certainly improved 100%. Just a few more hours on the detox.

The Carter Cleanse

I woke up this morning really desperate for that first cup of coffee... and then remembered today was the day I'm embarking on a three day cleanse with paleo-sister Leslie Carter. OMG. No coffee?! 

The better green smoothie:
Spinach, banana, coconut milk

First up: Lemon ginger water, (Huh. That doesn't sound like it's going to energize me), and a green detox smoothie. With apple, kale, lemon, cinnamon, flax seed and celery. It took me an hour to drink it. (No kidding.)

Mike is in Atlanta for the week -- He's going to miss out on all of the fun.

Vegetable Soup

DAY TWO of the Carter Cleanse: Soup is good, Smoothies ok, (I went for the banana, coconut milk, spinach today), but I'm dyyyyying without coffee. Just. Dying. One more day?!

DAY THREE of the Carter Cleanse: All fine except for the no-coffee thing. I caved in and had a decaf. (Thanks, Joe!) I just couldn't take it anymore. Another spinach/banana/coconut milk smoothie for breakfast -- pic is above -- (I had to delete the other. I just couldn't love it.) Veggie soup again tonight and then I'm done. First thing in the morning, I'm going to have a large coffee. Otherwise, I might not make it through P2.

Mmmm... Banana Bread.

Paleo Banana Walnut Bread

Just another stormy day here in New England -- a nor'easter complete with rain, snow, and strong winds. It's definitely a day to hunker down inside, stay warm, and bake something yummy and comforting for the boys... and you can't go wrong with bananas and walnuts, right out of the oven. So good.

PALEO BANANA BREAD
Ingredients:

• 3 ripe bananas, mashed
• 6 large eggs
• 1/3 cup coconut oil, melted
• 2-3 TBSP honey (I've also used maple syrup)
• 2 tsp vanilla extract
• 3/4 cup coconut flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 2 tsp cinnamon (optional)
• 1 cup chopped walnuts

Preheat your oven to 350 degrees. Line a loaf pan with waxed or parchment paper, (so it doesn't stick to the bottom. In a mixer, blend all of the wet ingredients, (vanilla, coconut oil, eggs, honey). Add mashed bananas and mix well. In separate bowl, sift together dry ingredients, (coconut flour, baking soda, sea salt, cinnamon.) Add to mixer and blend well. Stir in chopped walnuts.

Spread into loaf pan and bake for 50 minutes to 1 hour or until golden brown and cooked through the center. Mmmm...

Perfect Warm-up on a Cold Day

Post-workout Hot Apples+Cinnamon

and a paleo apricot bar. Mmmm...

I love Skratch Lab's electrolyte drinks, and today's double session at the gym called for Hot Apples + Cinnamon. Now I want to go out in the 5 degree weather and ride another 30 miles, just so I can drink more. Yum.

Skratch is not paleo, (given that sugar is the main ingredient), but all of the ingredients are natural. The real thing. Probably as close to paleo as I'm gonna get in an electrolyte drink. (And I admit it's tastier than my home brew.)

I also think Skratch Lab's great hydration mixes could break Will's quixotic need for brightly colored sports drinks after his workouts. (No doubt he thinks his swim workouts are Ryan Lochte-level... but they aren't... and Gatorade is chemical garbage.) Skratch's new Daily Electrolyte Mix sounds more in line with what he needs, and tastes great.

(BTW, Will, you insisted I write about you in my blog... so there you go. Hahaha. Ditch the Gatorade and give Skratch a chance!)

It's a Chili Day

We're having another wet day here in New England and the Nashoba Valley Ski Area is closed for the day -- postponing another day of snowboarding for me. (I'm missing my Tuesday rides!) Anticipating the wet weather today, I managed to get into Keli's spin class last night at the Y for a really good workout. (Thanks, Kel.)

Today is a good day to get housekeeping and laundry done while a beef chili, (paleo, of course -- no beans), slow cooks in the oven. (Will has a swim meet tonight, so everyone will be fending for themselves.) Today's chili uses my own canned tomatoes from our farm co-op, (canned in September). Love it.

Paleo Beef Chili with Sweet Potato

PALEO BEEF CHILI
Ingredients

• 1 large chuck roast, cut into small cubes
  
• 2 large onions, chopped
• 2 red peppers, chopped
• 2 chili peppers*
• 1 medium sweet potato, diced into 1/2" cubes (optional)
• 2 Tablespoons coconut or olive oil
• 1-2 cloves minced garlic
• 2 quarts diced tomatoes (or 2 large cans)
• 2 tsp ground cumin
• 2 tsp paprika
• 2-3 heaping tablespoons chili powder
• 1/2 tsp crushed red pepper flake (or cayenne pepper)
• salt and pepper

In dutch oven, heat 2 tablespoons coconut oil over medium-high heat. Add beef cubes to brown 4-5 minutes, stiring once. Add garlic, chopped onions, red peppers, and chilies*, stiring to soften slightly. Add all seasonings, tomatoes, and sweet potatoes. Mix well. remove dutch from stove and place in preheated 250 degree oven, (or transfer chili to crockpot set on low setting). Slow cook for 6-7 hours. For thicker chili, remove cover of dutch oven/pot for final half hour of cooking to allow some liquid to evaporate. The whole house will smell good. Perfect on a cold, wet winter day!

 *substituted fresh chilies with fire roasted green chilis from Trader Joe's today, and added diced sweet potato to pump up the nutritional value for the athletes in the family.

Eve of Christmas Eve

The holidays are on us, and I'm trying not to get too stressed, but I have a hundred things to do and all I keep thinking about is the 20,000 meters I have to row and the half marathon I still have left to run! (Actually now 10.2 miles.) Ay yi yi... can I get this thing done?! What I need to do is spend less time on the bike and more time on the rower, but the bike is what gets me to the Y in the first place!

I've been missing gingerbread cookies this holiday season... so I tried two different paleo recipes in an effort to have my favorite holiday treat this Christmas.

Total. Fail.

The first batch was completely inedible -- the second recipe only marginally better -- but I didn't want to admit defeat, so I ate the cookies, trying to convince myself they weren't that bad. (They were.) I paid for it afterwards with a 2 mile run on the treadmill while the boys kept me hilariously entertained. I've given up on further attempts on paleo Christmas cookies this year -- I have a Tri to get done.

Must. Run. More.

The Finish Line to 2013

Another year draws to a close, and I'm reflecting on 2013 while looking ahead to the new year. This was an inspiring year in so many ways, with sad undercurrents mixed in. The bombing at the Boston Marathon, and the tragedy of the Seacoast Century, took the breath out of me. Sometimes it's hard to keep the momentum going, and I'm grateful to the many people who helped me move forward and reach my goals this year.

My health has improved, and although there are some days I'm dragging, it's not even close to how I felt a few years ago. My red cell count is still stupidly low, but I've been able to push through the fatigue without resorting to EPO. (Ha ha... I wouldn't want to be banned from cycling, i.e. Lance Armstrong.)  I credit my increase in energy to the changes I made in my diet this year -- sticking to whole, unprocessed foods and adhering to a Paleo lifestyle. I know there are skeptics to Paleo, but it's working for me. You should always find what works best for you.

This year I took on five different charity rides, including rides for the Vermont Food Bank, Dana Farber Cancer Institute, and the EOD Warrior Foundation -- and raised nearly $10,000 along the way. It wouldn't have been possible without the amazing support I get from all of you. Thank you for that.

Many of you know, after my crash in 2012, I was challenged to ride and raise money for the Wounded EOD Warrior Foundation. I didn't know what EOD was at the time, and I didn't know the ride was on the other side of the country, but I agreed to look into it. When I talked to Mike about the ride in January, he supported my endeavor 100 percent. (More like a thousand percent, but he's a math geek and 1,000 percent wouldn't work for him.) Mike's support set everything else in motion in 2013... the training, the rides, the coaching... all of it. (Thanks, honey!)

The Undefeated EOD Ride wasn't the longest ride I've ever done, but it was the most inspiring -- and a remarkable challenge. I've said it many times, but it bears repeating that I'm grateful to the many people who made it work -- Especially my family and friends; my coach Shayne Gaffney; all of my riding partners; and of course my many sponsors.

I'm also indebted to the amazing warriors and friends I met on the ride; Tim, Jim, Schreck and Julia, Christine and Matt, Jimmy, Brad, Morgan, Shane, Jason and Chelsea, Kathy, Kevin... it's a long list. Thank you.

I don't know what adventures lie ahead, but I'm excited for the New Year! I'm inspired by my fellow Vanderkitten athletes and can't wait to join in on some of the fun. Since my cycling days are somewhat in limbo, (due to snow), I'll have to get my VK action on the slopes. I'm hoping Joe, my favorite snowboard instructor, is back at Nashoba Valley this winter. (I'm determined to graduate from the Nashoba Slope, Joe! Get ready!)

Like last year at this time, I'm hanging on for winter frostbite rides, but the weather hasn't cooperated. I am also working to complete the Tri Inside the Y Ironman Challenge... with a lot of rowing and running to do. (OMG. I can't believe how much running I still have to do...)

But, I can see the finish line to 2013 -- I intend to finish strong.

Another Storm on the Horizon

We woke to another cold day with temps in the single digits -- and a storm due to arrive in a few hours. It's possible that my muscle conditioning workout with Christine will be cancelled later today, so I got in a 3 mile run on the treadmill as a pre-emptive strike. As a reward, I popped two paleo chocolate-walnut muffins into the microwave to go with my morning coffee. Yum. I earned them this morning! Will's swim team practice has me up at 5 a.m. every morning, so by 8:30, it already feels like the morning is half over. I'm ready to tackle the storm.

PALEO CHOCOLATE-WALNUT MUFFINS
Ingredients

• 2 ripe bananas, mashed
• 1/4 c melted coconut oil
• 1/3 c honey
• 2 eggs
• 1 tsp vanilla
• 1 cup almond meal
• 1/3 c coconut flour
• 1/2 c dark cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 c water
• 1/2 cup chopped walnuts

Add wet ingredients (except water) to mixer, including the mashed banana, and blend. In separate bowl, add all dry ingredients. (I actually sift through a mesh strainer. I do that for all my muffins and it gives them an even, tender crumb.) Add dry ingredients to mixer and blend until well combined. Add walnuts and stir in water. Divide evenly into 12 muffin tins. Bake at 350 degrees for about 25 minutes.

Closing out the Week

Paleo Prep Day

Today I ticked off a little more distance on all three legs of the Tri Inside The Y, beginning my day with 20 miles on the bike in Nancy's spin class. (I headed in 15 minutes early to squeeze in extra miles.) I followed up with 2,500 meters of rowing, and finally got on the treadmill for 2.5 miles. I'm way behind on my running, and will try to squeeze in extra miles this week.

It was a cold day, and I listened to the Patriots game while prepping breakfasts and lunches for the week ahead. Mike was away in Atlanta all last week, so I needed to do a full-on paleo prep day to set us up for the week. Salads, grilled chicken, cut veggies and pre-prepped chicken for stir fry, hard boiled eggs, paleo mayo, caulifower rice, sweet potato spirals, two versions of apricot energy bars (one chocolate chip and the other cranberry almond), carrot gingerbread muffins, and homemade cinnamon applesauce. Done.

Butternut Squash and Pear Soup

Fall crops are a favorite, and as the days get shorter and the nights colder, a soup simmering on the stove fills the house with yummy goodness. (Crossfit mama Leslie, this one's for you!)

Ingredients:

• 1 large butternut squash
• 3 tbsp coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ginger (or minced ginger root)
• 1 Tbsp curry
• 1 tsp sea salt
• 4 cups chicken broth
  
• 2 ripe pears, peeled, cored and diced
• 1/2 cup coconut milk
• raisins (optional as added garnish)

Cut squash in half, remove seeds and guts and place halves cut side down on a baking sheet. Roast in a 375 degree oven until very soft, about 45-50 minutes. Scoop from shell and set aside.

Melt coconut oil in dutch oven (or large sauce pan) over medium heat. Add onion, garlic, ginger and salt. Cook until onion is soft. Add chicken broth to pot and bring to a boil. Add pears and squash and simmer until pears are soft.  Using an immersion blender, puree soup until smooth. (Or pour soup into blender -- no more than half way full -- and blend in batches. Return to pot.) Stir in coconut milk and reheat. (If the soup is too thick, add broth or coconut milk to your desired consistency.)

Getting Back on Track

Paleo Pumpkin Pancakes

It's been hard getting back into a routine since returning from San Diego three weeks ago. In addition to not having a real goal on the horizon to train for, I've had several unforeseen "events" pop up -- (a tick drama, football playoffs, our tree falling...) -- all throwing me off balance.

This week, I plan to return to my weekly workouts with trainers Christine Hopkins and Keli Howe, start the second half of P2 with coach Shayne Gaffney, and refocus on my nutrition leading up to Thanksgiving. I'm not riding nearly as much, and need to pay attention to my food choices.

Last week during P2, one of the Spiders, (Brooke!), mentioned pumpkin pancakes... which sounded sooo good that I've been thinking about them since! We always have these ingredients on hand, so last night while the boys ate burgers, I took a shot at whipping up a few quick pumpkin pancakes for myself. (Half of the recipe below serves one.) Chip tried them and declared they were "Dessert for Dinner"... yummy... but with eggs (protein) and pumpkin (beta-carotene), they're packed with nutrition. (And they are paleo!)

PALEO PUMPKIN PANCAKES
Ingredients

• 4 eggs
• 1/2 cup pumpkin
• 1 tbsp grade B maple syrup
• 1 tsp vanilla
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp allspice
• coconut oil for pan

Whisk together eggs and pumpkin, add remaining ingredients to form a batter. Let stand 5 minutes. Heat coconut oil in fry pan and spoon into small pancakes. (I fit 4 in a pan.) Wait for bubbles to form on top and flip to cook other side. So sweet, they don't need maple syrup.

Protein, Carbs, and Yumminess

How lucky am I that I have a sweetheart husband who doesn't mind sharing some of the cooking? I spent much of the weekend feeling under-the-weather -- and a little beat up from Saturday's ride -- so Mike made the ultimate comfort food on Sunday to soothe my battered soul. Mmmmm... so good! (Thanks, honey!)

Beef & Tomato Stew

• 1-2 lbs stew beef
• 2 tbsp coconut oil (or olive oil)
• Approx. 4 cups beef stock
• 2-3 onions, chopped
• 5 carrots, peeled and chopped
• 3-4 potatoes*, peeled and cubed
• 1 quart diced tomatoes (or a 28 oz can)
• 2 Tbsp Italian Seasoning

In dutch oven over medium-high heat, saute onions, carrots, potatoes for 3-5 minutes in coconut or olive oil. Add beef, tomatoes, beef stock and seasonings. Cover and cook for 1 hour on simmer. Remove lid and cook uncovered an additional 45 minutes to reduce some of the liquid and thicken the broth. Easy. (Thanks, Leslie, for the recipe!)

*White potatoes are "on the line" as far as paleo is concerned, and we do eat them sporadically. Who can eat a beef stew without potatoes?

Paleo Chocolate Ice Cream

We've had a really great stretch of weather since the PMC weekend -- mostly warm and sunny with low humidity. August has been perfection! I've been meaning to post this recipe for Mike's favorite paleo treat this summer -- Blended frozen bananas that satisfy his ice cream addiction. (No dairy = no ice cream.) It's so easy, he makes a variation of this for himself every night, and isn't missing the ice cream. (Thank you, Valerie, for the tip!)

PALEO CHOCOLATE ICE CREAM
Ingredients:

• Bananas, sliced and frozen
• coconut milk
• unsweetened cocoa

In advance, peel and slice 2 bananas, and freeze. Add to food processor along with about 2 TB coconut milk and some unsweetened cocoa. Blend in processor until smooth and enjoy. (You can also add cashew or almond butter.) Mike likes to top with walnuts or dark chocolate chips. Yummy!