REAL, FRUGAL, HEALTHY, and FUN!!!
AAAAaaahhh! 21 day sugar detox and I’m only on day 2! I’m learning how much I love my sweets. Good thing I’m doing this detox to get them under control. Also, lucky for me, I’ve found a way to make a delicious 21 DSD approved treat. I’ve learned that if I can have either a whole green apple or a whole green tipped banana each day, it’s easiest to cut them up and space them out. In fact, so far, I only end up eating 3/4 of a fruit. Oh, and I should tell you, I bought green bananas, cut them into 1/4’s and froze them all right away. I didn’t want them to ripen before I got a chance to eat them. With the apples, if I cut them to use a 1/4 and don’t need the rest, I either squirt the remainder with lemon juice and refrigerate, or I freeze the rest. In this recipe, I used a 1/4 of a banana. Since they were frozen, I thawed it, and that actually helps it mash up. Otherwise, green bananas don’t mash well.
1/4 green tipped banana
1 tsp cocoa
1 Tbsp almond butter
1 Tbsp coconut oil
Directions: Combine all ingredients in a small saucepan on low heat. stir and mash the ingredients together until it’s smooth. Pour into silicone molds and freeze for 4 hours. Keep frozen until you’re ready to eat it. Enjoy!