Inspired by this recipe, I made this Banana Mousse today – while it looks like a dessert and it’s quite decadent and delicious, there’s nothing “naughty” about it – my half-portion of this recipe counted for one fruit and 1/2 protein!
Piyo Counts (whole recipe):
2 Tbsp. milk of choice (I used almond milk)
1 Tbsp. raw honey or maple syrup
1 tsp. pure vanilla extract
1¼ medium bananas
1 cup plain yogurt
1. Place milk, honey, extract, and bananas in blender; cover. Blend until smooth.
2. Place mixture into a bowl. Fold in the yogurt and mix well.
3. Cover the bowl and chill in the refrigerator for at least 45 minutes.
4. Enjoy half of this, or the whole portion!
Need a treat? How about some delicious, decadent and healthy homemade vegan chocolate? Yum! If you’re already eating healthy, chances are you’ll have the ingredients on hand. Oh, and that awesome little silicone heart-shaped ice cube tray is from Ikea (you can buy it here) 🙂 Update: you don’t even need a chocolate mold for this – see the bottom of this post for a variation!
Makes 1 chocolate
- 1 teaspoon raw unsweetened cacao powder
- 1 teaspoon coconut oil
- 1/2 teaspoon maple syrup (or less, to taste)
If the coconut oil is solid, melt it in the microwave or in direct sunlight. Combine all ingredients (and optional add-ins below) and mix well. Pour into a chocolate mold, silicone ice cube tray, or any small container lined with parchment paper. Place into the fridge to harden.
Here are some optional add-in ideas:
Add-Ins (adjust food count if necessary)
- Dash of vanilla extract
- pinch of seasalt
- touch of nut butter
- dried fruit
- Unsweetened coconut flakes
- Vanilla & Flaked Almonds
- few drops of a high quality peppermint oil
- few drops of a high quality lemon oil
Update: I’ve been making this as “chocolate bark” lately and it’s even easier and sooooo good! Just dribble the chocolate onto parchment paper/waxed paper on a plate, put it into the fridge for just a few minutes to harden slightly (then you can gently drop on any toppings you’d like, such as sea salt), and pop into the freezer until you’re ready to eat.
I just realized that I’m using up one of my very precious servings of Fat by putting a tablespoon of homemade dressing on my daily lunch salad… hmmm… if there was a way to leave the oil out of those dressings, then I’d have that serving of fat to use in something more delicious, like a piece of homemade vegan chocolate, for example!
Right now I get 3 fats per day, but when I drop 2 more pounds I’ll then also drop to 2 fats per day. Ouch!
So I just found this list of vegan homemade oil-free salad dressings and I’m going to whip one up tomorrow. In fact, the first one on the list sounds like exactly the dressing I made earlier this week – except without the oil! I’ll report back on this…
Piyo Count per serving:
From the Beach Body site: http://www.beachbody.com/beachbodyblog/nutrition/fudgy-avocado-brownies-recipe
Yield: 16 servings, 1 brownie each
Nonstick cooking spray
1 medium ripe avocado, mashed
¼ cup extra-virgin coconut oil, melted
1 large egg, lightly beaten
½ cup pure maple syrup
1 tsp. pure vanilla extract
¾ cup unsweetened cocoa powder
½ tsp. sea salt (or Himalayan salt)
¼ cup gluten-free flour
⅓ cup dark chocolate chips
1. Preheat oven to 350° F.
2. Line an 8 x 8-inch baking pan with aluminum foil. Lightly coat with spray. Set aside.
3. Combine avocado, oil, egg, maple syrup, and extract in a medium bowl; mix well. Set aside.
4. Combine cocoa powder, salt, and flour in a medium bowl; mix well.
5. Add cocoa powder mixture to avocado mixture; mix well.
6. Add chocolate chips; mix until blended.
7. Pour batter into prepared pan; spread to make even.
8. Bake for 33 to 36 minutes, or until toothpick inserted in center comes out clean.
9. Cool for an hour before removing from pan. Cut into 16 squares.
I’d seen this simple recipe a million times but until I started Piyo I just dismissed it; why would I want to eat “ice cream” made from bananas? Now that I’m focused on clean eating & working out hard, I get it: I’m dedicated to the Piyo food plan and, after being at it for 1.5 weeks, I am starting to feel the need for a few treats here and there. Woman cannot live on Healthy Green Smoothies alone – sometimes, she needs ice cream.
You won’t believe how amazing this is, and how easy, and how healthy. Oh, and also, how variable – see below for optional add-ins to make this a real treat!
- 2 Fruits (Tip: Simply eat half of this recipe for a 1 Fruit treat, and put the other half in the freezer for another day!)
- One banana, sliced into 1/4″ chunks and frozen for at least 24 hours
Put your frozen banana into the food processor and pulse for approximately 30-60 seconds. If your chunks get stuck in the blades, carefully remove them with a spatula and keep pulsing. Be careful, because after awhile the heat from the processor will start to melt the ice cream! Blend until smooth. Eat the whole portion for a 2-fruit treat, or for a 1-fruit count put the other half into a container & freeze for later.
Delicious (optional) flavor combos:
- Mint Chocolate Chip: a few drops of peppermint oil with a handful of dairy-free dark chocolate chips and pulse in the food processor for 10-15 seconds. [Piyo Count: 1 tsp chocolate chips = 1 Fat]
- Cherry Vanilla (Chocolate Chip): add a few frozen cherries and a few drops of vanilla and pulse. Optional: throw in a few chocolate chunks for a “Cherry Garcia” treat! [Piyo Count: 1 & ¼ Cups cherries = 1 fruit, 1 tsp chocolate chips = 1 Fat]
- Chocolate Coconut: add unsweetened coconut flakes and a tablespoon or two of unsweetened cocoa powder
- Chocolate Peanut Butter: Add a tablespoon or two of unsweetened cocoa powder and a teaspoon of peanut butter (or other nut butter). [Piyo Count: 1 tsp nut/seed butter = 1 fat]
Inspired by a recipe by Rip Esselstyn (of “The Engine 2 Diet” cookbook)
Enjoy as a dip for veggies, piled onto crackers or on top of your fresh green salad.
* Makes 3 cups
2 cups edamame, shelled and cooked
1/2 cup onion, diced
1/2 cup fresh cilantro
1 garlic clove, crushed
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon yellow miso
1/3 cup Poblano pepper (or other mild green pepper), seeded and diced
3 dashes crushed red pepper flakes
1 to 2 tablespoons water, for texture
Pinch of salt
Pinch of freshly ground black pepper
In a food processor, combine all of the ingredients except the water and
salt and pepper.
Blend well and taste. Add water, as needed — the texture should be drier and fluffier than hummus.
Season with salt and pepper to taste. Serve immediately or cover and refrigerate.
I bought 5 quart-sized canning jars from a natural foods market near my house, and now on Sunday night I take a 1/2 hour and assemble lunch for the week! It’s a great time-saver, but more importantly for me it’s a brain-saver: now I don’t have to wonder what to eat for lunch, and my daily veggies are almost completely taken care of from this one meal!
Piyo Totals per salad:
- Quart-sized mason jars (we love these)
- Mixed salad greens
- Protein of choice: I often use 1 chopped veggie burger or 1/2 cup cooked chickpeas
- 1 Tablespoon dressing
Chop up veggies.
Layer into each jar:
- Salad dressing on the bottom
- Carrots or chickpeas next, to protect the greens from the dressing
- The rest of your veggies & protein
When ready to eat, empty the jar into a big bowl, mix up and enjoy! If you’re on the go, mix the salad, then put it back into the jar and take it with you.