Do you know the one thing I have not been able to shake cravings for during this whole Clean Eating adventure?
Ice cream.
The most heavenly combination of my two favorite {naughty} things: sugar and dairy.
I have been so very good and, before my vacation a few weeks ago, I didn't cheat at all. But, tell me... how was I supposed to pass up an ice cream cone from the ever-lauded new phenomenon that is Smitten Ice Cream?
Yeah. That's what I thought.
{P.S. I'll be telling you a little more about our San Francisco/Napa food experiences very soon!}
Anyway, smoothies have sort of become my go-to for staving off ice cream cravings. They're sweet, creamy, and satisfying, but have the added benefit of actually being good for you, too! You can make them out of just about anything you have on hand, and they're super quick to throw together... not to mention, they're highly portable for the days when you've got to eat {or drink} on the run.
I have experimented with a variety of flavor combinations that have been absolutely delicious:
Banana + Almond Butter + Coconut Milk {in the carton}
Orange + Almond Milk
Pineapple + Banana + Coconut Milk {in the can}
It's almost hard to make a smoothie that isn't fantastic.
Today I'm sharing a fun concoction inspired by Clean Cuisine, which I've deemed a culinary bible for those trying to get the hang of the anti-inflammatory diet lifestyle.
The Blueberry-Ginger Cobbler Smoothie
Packed with antioxidants from the dark-skinned berries, anti-inflammatory properties from ginger, fiber from oats, omega-3s from walnuts, and rounded off with sweet dates and creamy coconut milk... it packs a pretty healthful punch, not to mention tricks your sweet tooth into thinking it got its way.
The next time you're tempted to dive into a pint of the creamy stuff, give this a try first. It's all the goodness and none of the guilt you're seeking for a cool summer treat!
Blueberry-Ginger Cobbler Smoothie
Adapted from Clean Cuisine
1/4 cup raw rolled oats {you can use gluten free if you prefer}
2 tablespoons walnuts, roughly chopped
2 pitted dates, soaked in warm water to soften
1 teaspoon fresh ginger, grated
1 cup frozen blueberries
1 handful raw spinach
1 cup coconut milk* or almond milk
1/2 cup ice
1. In a high speed blender, process oats and walnuts until pulverized.
2. Add dates, ginger, blueberries, spinach, coconut milk and ice and blend until smooth.
*I use So Delicious Brand Unsweetened Coconut Milk Beverage, which is different than that coconut milk you will find in a can.
