Taya Starling

Wanna know a dirty little secret?

Sometimes I eat ice cream for breakfast. Yup. That’s right. Ice cream. Creamy, sweet, beautiful ice cream. It started in high school when my parents were traveling a lot and I was left unattended. It was innocent enough at first. Like a small act of rebellion. A dirty sticky sweet little secret just between me and the freezer. Every day that started with ice cream was infinitely better – especially in high school.

I won’t lie. It’s lost a little of its allure and charm since I’ve become an adult. The lack of rebellion takes the edge off a bit I think but I’m not one to turn down ice cream. Plus, I’ve discovered the added twist of – hold up, bear with me- HEALTHY ICE CREAM. That’s right I said it! HEALTHY ICE CREAM. So now ice cream for breakfast is guilt free- a little less fun- but just as yummy so hey who am I to complain.

Let’s have breakfast.

Here’s what you’ll need:

• 2 frozen bananas
• 4 oz of Greek yogurt- I prefer vanilla but you can use plain or honey
• 1/3 cup of natural peanut butter
• 1/2 cup of your milk of preference- nut milk for the vegans, normal milk, or lactose free if that’s how you get down
• Honey to drizzle on top (kinda optional)
• Mini chocolate chips for topping (kinda optional but not really cuz c’mon, it’s chocolate)

Here’s what you’ll do:

Put the frozen banana, yogurt, peanut butter, and milk into your blender or food processor and blend until smooth.

Scoop into a container and freeze for a few hours or overnight.

For breakfast, take the container out of the freezer and either let it sit out if you’re patient (or have dishes, babies, puppies to tend to first) or place in the microwave for 30 secs or so until you can scoop it easily.

I usually have 3 scoops topped with honey and mini chocolate chips. Sometimes some crushed up almonds too. The possibilities are endless. And it’s oh so yummy. GOOD MORNING INDEED!