Okay okay probably a little too much, but almond milk really is great. I found an easy way to make a banana dessert using bananas that are about to go bad. If you peel and cut the bananas into chunks and put them in a Ziploc bag in the freezer they’re supposed to last 1-2 weeks.
We are no stranger to smoothies in our house but we’ve always used yogurt. By freezing the chunks of bananas they’re easy to blend and gives the thickness you’re looking for. I use 1-2 whole banana cut and frozen overnight or for at least 4 hours. I added unsweetened almond milk and a little almond butter. Then I blended for a few minutes in our “magic bullet,” topped with a little cinnamon. You can drink it or use a spoon. My husband added peanut butter, matcha powder, and a sprinkle of cocoa powder (he’s not doing Whole30). If you want an even more ice cream like texture you can refreeze and serve after about an hour from blending.
Breakfast: 2 1/2 scrambled eggs, coffee with unsweetened almond milk
Lunch: mini Lara bar, trail mix, carrots and guacamole
Dinner: vegetable soup, cauliflower gnocchi sautéed, mashed potatoes with ghee/pepper/garlic powder/unsweetened almond milk, glass of orange juice, green beans
Dessert: blended 1 1/2 frozen banana, almond butter, unsweetened almond milk, and cinnamon
Takeaway: I feel like the dairy industry lied to me as a child and young adult. Everything I’ve substituted dairy with unsweetened almond milk has tasted better. Almond milk also is not very expensive, is lower calorie, and still has calcium. What’s the deal? I used to use soy a lot but am now fully committed to almond. Does anyone know if there are cons to almond milk? Even when I used it in my mashed potatoes it tasted great. I was skeptical, but so far so good.
Tabitha Sprunger 