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Don’t Scream, It’s Just Ice Cream

By August 15, 2019 No Comments

Is this you? —>

Do you live for ice cream?

Is it your ultimate indulgence?

Is it one of those things you can’t buy because you know you will eat the whole dang tub in one sitting?

Let me give you a little ice cream Füducation with a little ice cream permission assignment.

 

Check out the food label I have here.

This is just generic, plain ole’ vanilla ice cream.

And look, it is not that bad.

Sure it mostly sugar and fat, but if this is something you have here n there, in moderation, you’re fine!

As you’ve heard us say before, it isn’t so much about the food items themselves, as it is about the portion you consume.

Here’s my permission assignment…go eat ice cream if you want 🙂 I personally am not a fan; I’m a cookie monster instead. So choose something you’d like to indulge in, and do it. But do it mindfully, and modestly.

For you ice cream-ers: stick to about 1/2 a cup.

  • That’s about the size of a “Kids” size at Coldstone or a “small” at Baskin Robbins.
  • Smarter move- buy a small pint at your grocery store and use your 1/2 cup measuring cup at home>>>Then give the leftovers to your neighbor 🙂

And as an added piece of advice, don’t have the ice cream at midnight or even in between meals. Have the ice cream, or other “treat” WITH or directly after a meal of clean protein, and maybe some veggies or fruit.

Hope that helps if you were looking for some sort of “OK” to scratch your ice cream-itch.

But also, here is a great ice cream recipe to help you even more!

Housemade Strawberry “Ice Cream”

 

Yields:

About Eight 1/2 cup portions

Ingredients:

3 1/2 cups Strawberries or 16 oz. bag Frozen Strawberries

1/2 cup Splenda Sugar Blend or 1 cup Granulated Sugar

1/2 cup Low Fat Plain Greek Yogurt

32 oz. container Dannon Light & Fit Strawberry Greek Yogurt

1 Tbsp. Fresh Lemon Juice

Directions:

Combine strawberries and Splenda in a food processor or blender. Pulse until coarse.  Combine yogurts and lemon juice into a measuring cup  to thin the yogurt. Pour mixture through feed tube. Process until smooth and creamy; scraping down sides when necessary. Measure 1/2 cup portions into ramekins or small serving dishes. Freeze for 10-15 minutes before serving.

Notes:

–> Cover before storing in the refrigerator.

–> You can freeze it but it will need to thaw for a bit before you are able to enjoy it another time.

–> You can make ANY fruit flavor using the same portions per ingredients.

1 serving: 1.5 unit protein + 1 unit carbs (if using Splenda/1.5 unit if using sugar) + 1 unit fat

Enjoy!

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