A Friendly Nudge - Know Your Weak Spots
...because we all could use a little encouragement!
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
I used to eat at least a gallon to a gallon and a half of ice cream a week. Every week. During Girl Scout cookie season those giant bowls of ice cream were accompanied by a sleeve of Girl Scout cookies.
It’s weird to even type that because now that seems unfathomable to me.
Insulin resistance, heart disease and cancer changed my relationship with food. Ice cream and Girl Scout cookies got kicked to the curb.
I went all in on a paleo-ish, low carb approach to eating and when I was going through radiation treatment that became strict keto.
Over the years of changing my diet, my palette also changed. I still have a sweet tooth but the idea of eating massive amounts of ice cream isn't remotely appealing. The loaf of banana bread from today’s Friendly Nudge will last for days. And yes, it does taste delicious with just a little vanilla bean ice cream, but my serving size these days would have been seen as some kind of child's portion by the younger and more ample version of me.
I think food is similar to some of the exercises that I post. If someone is struggling with their balance, doing a step up to an elevated platform with dumbbells in each hand just seems like a recipe for disaster.
If you’re battling something like insulin resistance, relying on your willpower to negotiate with your sweet tooth when a fresh baked loaf of banana bread beckons with its intoxicating aroma may not be the best strategy. Most days my dessert is unsweetened yogurt with about a drizzle of honey and some blueberries or strawberries topped with a ¼ cup of keto granola.
At least for me, my usual yogurt concoction satisfies my sweet tooth and bumps up my protein intake. That means that banana bread and or ice cream are relegated to the category of an occasional treat rather than a daily indulgence.
So with all of this build up and fanfare, let’s make some delicious, banana bread.
When I was doing keto I never bought bananas because they don’t mesh that well with a keto diet. But since these days my diet is a little less restrictive, bananas have returned to the menu.
Once bananas hit a certain ripeness level they just beg to get turned into banana bread, so let’s grant them their wish.
Ingredients:
2 large overripe bananas - mashed
¼ cup coconut oil
¼ cup creamy almond butter
2 tbsp maple syrup
1 tsp vanilla extract
2 eggs lightly beaten
¼ cup almond flour
¼ cup coconut flour
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon (ceylon cinnamon if possible)
Handful of pecans - chopped (optional)
Preheat oven to 350℉
Grease a 9x5 loaf pan with coconut oil.
In a small bowl evenly combine all of the dry ingredients taking care to break up in clumps.
In a large glass bowl add the almond butter and coconut oil and microwave on high until melted (approx 45-55 seconds) and then stir until combined.
Add the mashed bananas, maple syrup and vanilla and stir to combine and then add the beaten eggs.
Add the dry ingredients to the wet ingredients, stir well to combine and let sit for 3-5 minutes.
Stir in the chopped pecans and then pour the batter into the loaf pan.
Bake for 30 minutes or until a toothpick inserted comes out clean.
And I’ll own the fact that I served mine with a restrained scoop of vanilla ice cream.
Next week it’s back to yogurt.
Enjoy!
Now let’s embrace a workout that will help us build strength, balance and mobility.