Today was spent at work and at my internship. I taught the ‘cycle’ portion of our cycle bootcamp class and my legs were feelin’ it! My co-instructor planned an awesome circuit workout for our participants and I’m hoping to remember it to do on my own in the future. She incorporated the Bosu (burpees + mountain climbers), the TRX (holy arm work!), and a few other fun fitnessy moves to create a total body workout.
After work and tackling a few other errands, I headed out for a planned 7-mile run.
Well…7 miles became 4 miles thanks to some fun runner’s tummy trouble. I don’t let that get me down anymore – it happens, I accept it happens sometimes, and move on with life.
In fact, I moved onto the grocery store. If you live near a Meijer, check your local ads! Strawberries at our local store are 5 for $5 (and you better believe I bought five!). I also grabbed a few items to get through the weekend – oatmeal, sweet potatoes, ‘naners, and dark chocolate chips – and a birthday card for my wonderful grandma! It’s her birthday TODAY, so I dropped the card off before heading home for a conference call.
Whew. Busy day. I was craving chocolate fro-yo since my favorite local (and seasonal) ice cream shop opened today. I decided to whip up a healthier option instead of heading out into the cold.
Enter CHOCOLATE BANANA FRO-YO!
I thought about a recipe Tim and I used a few weeks ago that we adapted for key-lime banana fro-yo and figured I could make a chocolate one with ingredients I already had. AKA I wanted few ingredients and super little prep time.
1 frozen banana
A few splashes almond milk
1 tablespoon unsweetened cocoa powder
Throw everything in a food processor (or blender) and blend until it reaches the consistency of fro-yo. It usually takes me a minute or two to get there, scraping down the sides every so often.
Serve with your favorite toppings.
What’s a healthier alternative you’ve found for a favorite sweet treat?
Favorite fro-yo topping?
Have a wonderful night!