Banana Ice cream
After work on Thursday I decided to walk home from Verbier to Le Châble. Moving quickly between a walk and a run, in my lovely new trainers (which I now don’t have quite the same love for as when I took them out of the box), I slipped and went over on my ankle. I thought after the initial pain passed, it would be fine and walking it off would be the solution. Nope. It swelled up and is quite sore.
Nike Pegasus Trainers – very comfortable and was really looking forward to running in them.
To remove my entry from the sprint triathlon in Geneva on Sunday, and claim back on the insurance, I needed a medical certificate from the doctor. I could probably have pushed through the triathlon, but at 90.- I’d rather get my money back than ‘get through it’ and, no doubt, cause myself more damage. Thankfully I haven’t broken it again, but it does need rest. So, today I am sat on my bum, resting and feeling irritated with myself. I guilty consumed A LOT of chocolate last night (and I am feeling a little broke, so in a true classy style it was Migros Budget’s finest) in a state of self pity. I am hoping that in being sensible for once: rest, ice, compression (not so much) and elevation (RICE – treatment for sprains) and taking the prescription anti-inflammatories, putting some crazy cooling spray on it, the swelling will have gone down by Monday and be ready for a re-assessment from the doctor. Fingers crossed I’ll be back on my bike and in the pool in no time at all. However, running might have to take a back seat for a while. I am still hoping to compete in the Lausanne Triathlon on the 23rd August.
As I am horizontal for the weekend, I decided to create a new Facebook page to promote myself as a ski instructor, personal trainer, ESL teacher, and to share my blog posts, baking and cooking photographs and recipes. I have also, despite my guilty indulgence eating the Migros Chocolate last night, decided ice cream would be an excellent idea to cheer me up.
Frozen bananas are a brilliant healthy base to any ‘ice cream’. Chop a banana up into small pieces, freeze them, blend them, et voilá! I have sometimes added a splash of milk (cow’s, almond, coconut…) to loosen it, but it is not always necessary.
Today I decided to add some homemade peanut butter to the banana to make banana and peanut butter ice cream.
Two frozen bananas
Roasted peanut butter – fractionally dark!
Was pretty scrummy!
I then tried banana with raspberries to make Banana and Raspberry ice cream – genius!
Crushing the raspberries and bananas together in my trusty Nutribullet
Great pink colour
Kim thought it was a hit, too!
So whilst this hot weather lasts, reach for healthy treats to cool you down and get creative in the kitchen. I’ll be munching on banana based ice creams to stop me getting lardy as I go through ‘recovery’, again.
