So, I've been in a pickle...ing mood!!! I've been using Serene's sauerkraut recipe to make pickled jalapenos, sauerkraut, and now I made a German recipe for marinated cold beet salad. I mixed some into yogurt for a gorgeous bowl of nutrition! Don't be intimidated- it's quite simple :)
This is definitely a crossover, if even that works ;) But, it's good for you and looks right...
One sliced frozen banana
One oz chocolate
1/2 avocado
Stevia
Salt
Vanilla
Peppermint extract
Combine all ingredients in a food processor/blender. Top with coconut oil!
*Don't use too much salt or stevia, or you'll be sorry :)
As you may recall, I'm trying to cut out dairy here for awhile. It forces me to get more creative in my culinary creations! For example, today when making the THM lemon mousse, I used a couple tablespoons of coconut oil as a sub for the coconut milk/Greek yogurt. Although it wasn't a fuel pull, it is good and super thick! I also cultured some jalapenos... what are y'all whipping up these days?
