Friday, June 21, 2013
Recipe: Peanut Butter, Banana and Coffee Frappe
Since going dairy-free (and trying to get healthy, ahem) I've had to give up my beloved Starbucks, especially my favorite--and ultimate health nemesis--the Frappuccino (that's probably copyrighted. Sorry Starbucks.)
While on this elimination diet, I sometimes feel a little woe is me and get really bored with what I'm allowed to have. Smoothies have been my saving grace, and when I *need* something really special (I'm talking to you, ice cream!) full-fat coconut milk from a can is my savior.
Note: I usually make about one quart jar of cold-brewed coffee a week. So I typically have cold coffee in my fridge. If you don't, just brew a little and let it cool before you add it to the smoothie mix.
Recipe: Peanut Butter, Banana, and Coffee Frappe
Calories: 375 (according to myfitnesspal)
1 Cup Cold Coffee (I use this recipe, though I omit the sugar since I'm allergic to sugar cane. Le sigh.)
1/2 Cup Ice Cubes
1 Frozen Banana
1 Tbsp Peanut Butter
1/4 Cup Canned Coconut Milk (I like Thai Kitchen, Organic, Unsweetened)
1 Dash Cinnamon
Blend it all together. Enjoy!