Post-semester Raleigh Staycation

My first week/weekend free in months. What does a girl do? Celebrate of course!

IMG_0268Bida Manda – Raleigh, with the lovely ladies I spent the semester with

IMG_0279Trampled by Turtles Concert- an awesome experience reflecting on the time since I first saw these guys at Waterfront Bar at UW-Stout to where I am today

IMG_0283Pretty happy with this homemade lunch creation

IMG_0325Indulging at Raleigh Brewing with good friends, Katie & Tara and my love, Michael

 

Took advantage of the brilliant sunshine & 57 degree day at the North Carolina Museum of Art-Museum Park.

IMG_0289Received new Christmas ornaments from mom and dad!

Enjoyed another gorgeous day hiking at Umstead State Park with my love. Incredible lunch at La Farm Bakery.

Putting into practice what I learned in Food and Society…indulging in food from past memories of home- WI and embracing new memories of home here in NC with chocolate from Escazu, Raleigh.

Couldn’t have asked for a better way to end the semester 🙂

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Cocoa Banana “Ice Cream”

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Even though winter is blasting its arctic chill through the air, sometimes a cold, smooth, creamy, chocolatey treat is desired. So what does one use to make a dairy free dessert without coconut, almond, or soy?  Bananas of course!! This simple recipe is one of my favorites; I hope you find it delightfully satisfying.

Cocoa Banana “Ice Cream”

Serves 1

Ingredients:

1 frozen banana (break in half or slice before freezing)

1 tablespoon unsweetened cocoa powder

Dash of ground cinnamon

Dash of cayenne pepper

Cocoa nibs

Directions:

  1. Place frozen banana in food processor and blend to break up.
  2. Add cocoa powder, cinnamon and cayenne pepper.
  3. Blend until smooth and creamy.
  4. Serve in bowl sprinkled with cocoa nibs.
  5. Enjoy!

Optional: blend in 1 tablespoon of your favorite natural nut butter for added protein.

Food for thought: Do you have a favorite “ice cream” ingredient? I’d love to hear, please share your comments below!

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