Hi there He and She readers! I’m so happy to be here guest posting today. When I first started cleaning up my diet, He and She was a huge resource for me. I loved reading about their clean eating journey and seeing all the different recipes. Since then, I’ve started my own clean eating blog and am also in the middle of writing my first cookbook! So exciting! Since then I tend to eat more of a Paleo based diet, due to a gluten intolerance I never knew I had, and also for digestion and inflammation issues. It’s what works best for me. My biggest piece of advice for someone looking to eat better is to find what works FOR YOU! There is no one stop shop, quick fix, or right or wrong. Try doing a 30-day elimination diet, eating nutrient dense foods, and then slowly add things back to see if you react negatively to any foods. From there life gets so much better! Trust me. It’s only 30 days. You’ll survive I promise. If you are interested in doing a 30-day elimination diet to see what foods you may not tolerate, a great place to start is the book It Starts With Food by Dallas and Melissa Hartwig. I had been living with issues that immediately went away once I changed what I stuffed my face with. You would be amazed. Please feel free to reach out if you have any questions.
Part of a healthy lifestyle is enjoying life. To me enjoying life involves the occasional splurge or two. That’s where my recipes come in. I don’t know about you, but I don’t want to go the rest of my life without eating dessert. And when I do eat dessert I don’t want it to taste like cardboard. So I made it my mission to make real food out of real ingredients that taste even better than their processed counterparts.
SO rumor has it that Elvis used to eat fried peanut butter, banana, and bacon sandwiches. I’ll be the first to join in on that party. What’s not to like?! The only thing I can think of that would make the party better is ice cream…and also if my body felt good after eating it. So what’s a girl to do? Make a clean eating Elvis sundae, that’s what.
I’m sure you’ve all had the infamous “Banana Ice Cream” it’s so crazy delicious and it’s like the easiest thing in the world to make. If you haven’t had it before, be prepared to have your world rocked. It’s pretty much the reason Pinterest was invented.
For this recipe, I chose to use almond butter instead of peanut butter, but do what you need to do. Coconut sugar and maple sugar are used in the making of the Candied Bacon, they are both unrefined sugars and coconut sugar is known to have a low glycemic index. In normal people words, that means it’s not going to spike your insulin levels and send you into a sugar rushed craze. I also recommend using organic bacon. Since bacon is a fatty cut of meat and animals store toxins in their fat, animals who were fed an organic vegetarian diet and pasture raised, tend to have way lower levels of toxins. And they are more deliciouser. Yes, that’s a word. I prefer the Applegate Organic Sunday Bacon. It’s incredible.
I’ve also included a clean two-ingredient version of Magic Shell topping! Who doesn’t love Magic Shell, it’s just so…magic, especially without all the crappy ingredients. I really hope you enjoy!
The King Sundae
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Ready In: 30 minutes
- Yield: 2 servings
Banana “Ice Cream”
- 4 frozen bananas, sliced
- 2 tablespoons creamy almond butter
- 1 tablespoon cacao powder or unsweetened cocoa powder
Candied Bacon Crumbles
- 4 slices organic bacon
- 1 tablespoon coconut sugar
- 1 tablespoon maple sugar
- pinch of chili powder
- ½ cup dark chocolate chips
- 1 tablespoon coconut oil, melted
1. Slice bananas and place them in a resealable bag. Freeze for at least 4 hours or overnight.
2. Adjust oven rack to middle position. Preheat oven to 400° F (204° C). Line a baking sheet with tin foil. Combine coconut sugar, maple sugar, and chili powder on a large plate and mix together by hand. Drag each slice of bacon through the sugar mixture on the plate until both sides are coated lightly and evenly. Place each slice on the baking sheet, spaced apart evenly. Bake for 15-20 minutes. Let cool, then cut into pieces using kitchen sheers; set aside.
3. Melt chocolate chips in the top pan of a double boiler over hot water. Stir until smooth and combined. Another method is to place the chocolate chips in a large glass or metal mixing bowl on top of a saucepan half-filled with water, set over low heat. Stir intermittently, using a rubber spatula or whisk, until the chocolate is completely melted. Remove from heat and stir in coconut oil. Let sit until relatively cool to the touch.
4. In the bowl of a high-powered food processor put about ¼ of the frozen bananas and process. Adding all at once may be too much for the processor. Keep adding frozen bananas a few at a time and let process until they become a smooth creamy soft serve consistency. This could be anywhere from 5-10 minutes depending on the food processor.
5. Once the frozen bananas have been pureed add the almond butter and cocoa powder and puree again until smooth.
Once the consistency is reached, scoop out into serving dishes. Top with magic shell coating and candied bacon crumbles.
Hey, I just met you, and this is crazy, but here’s my blog, so read it maybe?