I don’t like New Year’s Resolutions, but I think I’ve turned into that girl. Woman? That woman. (Ugh, I’m old.) For the entire month of January (so far), I’ve made it my goal to go to the gym every weekday morning. I’ve been waking up at the crack of dawn to go on the treadmill, stairclimber, or arc trainer. I usually do around 40 minutes to an hour of a workout, and I leave the gym all motivated and ready for the day. It’s awesome! And because I’ve been getting up earlier than usual, I have time for a real, sit-down breakfast. I’ve gotten into a few trends of food each week, and this week, it’s banana nice cream.
If you haven’t had it, banana nice cream is like a super thick smoothie. All you need to do to make it is peel and freeze a few bananas, then blend it with a little liquid (I use almond milk!) until it’s the consistency of soft serve ice cream. If you don’t have a high speed blender, I’d highly recommend using a food processor. Frozen banana can literally break a blender!
On top of that–literally–, you get to top your nice cream with anything you want. In the past, I’ve topped it with sprinkles, but this week, I’ve opted for some lower-sugar toppings that can provide a few more nutrients than sprinkles. 😉 But that’s one of the things I love the most about banana nice cream: it’s super healthy when done right. Bananas provide so many nutrients:
- vitamin C
- vitamin B6
- vitamin A
Basically, bananas are incredibly healthy and low on the GI scale at 48 points, meaning that they won’t spike your blood sugar and leave you hungry. On the other hand, for example, watermelon has a GI rating of 72, meaning your blood sugar will probably crash and leave you hungry sooner than later.
So if you’re going to make this for breakfast, how do you make it stick? Two ways: mix-ins and toppings. It’s easy to make banana nice cream and eat it straight, but I want a little more substance to it. Here are a few of my favorite mix-ins:
- peanut butter or PB2
- almond butter – not as strong of a flavor as peanut butter, but still adds protein + creaminess
- protein powder – I’m working my way through some Sunwarrior right now, but Dave has Vega
- cocoa or cacao powder – cacao isn’t as strong of a flavor, but has more iron than cocoa powder
- greens powder/spirulina – adds iron, but can taste “green”
- frozen acai/acai powder – you can find this at Trader Joe’s or bigger grocery stores. We don’t have it at ones near me, but I found it at TJ’s last weekend, so we got it just to try.
- frozen fruit – I’ve heard cherries are really good blended in, but I’ve been working on finishing up the other fruit in my freezer!
Moreover, the toppings:
- freeze dried fruit
- peanut/almond butter
- ground flaxseed – your body is better able to process and use the omega 3 fats in it than regular flaxseeds; you’d have to chew them really well, because you can’t digest them properly whole!
- chia seeds
- sprinkles 😉
- hemp seeds
- uncooked old fashioned oats
- more fresh fruit
- unsweetened shredded coconut
- nondairy yogurt
- agave/honey if that’s your jam
- cashews, almonds, pecans, walnuts, etc.
I try to keep my smoothie bowls on the healthier side, so I generally measure out my ingredients, but don’t be afraid to get creative; no matter what, it’s going to be so good!
Questions for you:
What are some of your favorite mix-ins and toppings for nice cream?
What do you usually have for breakfast?
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