Recipe: Chocolate “Ice Cream” for Breakfast
Training during the dog days of summer can be tough. One way to beat the heat is to get out early and to bring along water or an electrolyte beverage. I prefer electrolytes from mother nature–coconut water–with fresh lemon or lime juice.
What about after that hot workout? Try this cool, protein-packed breakfast filled with good carbohydrates.
JL’s Chocolate “Ice Cream” for Breakfast
Serves 1 -2
Ingredients:
- 1/2 c cashews
- 1/2 c frozen mango chunks
- Half a frozen banana, cut into chunks
- 1/4 c uncooked, rolled oats
- 2T dark chocolate hemp protein powder
Preparation:
- Place all ingredients in a food processor (use the S blade) and pulse to desired consistency.
- This is a refreshing, filling breakfast — and it just happens to double as a terrific, healthy dessert, too!
JL FIelds: Post-40 JL Fields became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now writes about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. She holds a B.A. and M.S. and is currently enrolled in an advanced graduate program on Adult Learning. JL lives in metro New York City with her husband and two cats. You can find JL at JL goes Vegan: Food & Fitness with a side of Kale and on Twitter and Facebook.
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