During the summer months, I’m often reminded of one of my favorite childhood memories. On warm summer nights after the dishes were cleaned up from dinner and Dad had mowed the lawn, my family and I would walk the few short blocks from our house in the suburbs of Chicago to downtown Highland Park where we would enjoy creamy scoops of ice cream from Baskin Robbins.
We were predictable in our flavor choices. I would split a cone of mint-chocolate chip with my mom, although on some occasions she would let me down the whole thing and order a mocha-chip ice cream for herself. Dad usually got “Moose Tracks,” a midwestern spin on Rocky Road. And my sister never failed to order chocolate chip cookie dough—in a waffle cone, please.
Those were the days before gluten and sugar sensitivity set in, and before my body said “no” to a handful of other foods. Several years ago when I cut out the gluten and white sugar from my diet, I never really gave a thought as to all of the foods I would end up sacrificing along the way. No bread or ice cream? No problem. I feel great. Why would I ever go back to that stuff?
Well, cravings come calling, let me tell you! It wasn’t right away, but after a few months of life without the occasional treat now and then my unsatisfied sweet tooth became disgruntled. So that’s when I started getting into gluten-free, sugar-free, whole grain baking. I’m no pro, that’s for sure. But when I think about it, sometimes I’m shocked at how much I’ve learned in the past few years both about food and about myself.
So long, Dairy!
A few months ago, I could tell that something just wasn’t right with my body. If you’ve ever had food sensitivities, you know what I mean. It seemed as though gluten-free and sugar-free just weren’t enough. Something else was bugging me. I decided to try a brief dairy-free diet to see how I felt. A day or two without it was all it took to prove that I needed to send dairy packing.
So the last few months have been yet another journey of experimentation for me as I cook without milk, cheese, butter, or yogurt. I’ve had some pretty big successes (dairy-free, gluten-free ice cream sandwiches coming later this summer!), and some massive failures (like the coconut-cardamom pudding that ended up in the trash).
Today I’m sharing with you a tasty and successful recipe perfect for summer: a creamy Banana-Gone-Nuts Milkshake! I may not be eating those conefuls of mint chocolate chip from Baskin Robbins anymore, but with recipes like this one to satisfy my sweet tooth, who needs them?
Banana-Gone-Nuts Milkshake – serves 1
1 frozen banana, cut into two or three chunks
1 tbs. creamy peanut butter
1/2 cup unsweetened almond milk (or swap in rice or hemp milk)
1/4 tsp. vanilla extract
For garnish: fresh banana slices or chopped almonds
Blend banana, peanut butter, almond milk, and vanilla in a blender on high until smooth. Garnish as desired and serve.
The creation of this recipe came at the perfect time. The theme of this month’s Go Ahead Honey, It’s Gluten Free recipe round-up is Cream of the Crop: Dairy-Free Delights, hosted by Zoe of Z’s Cup of Tea. I’m happy to feature this sinfully delicious milkshake as my entry.
The round-up of gluten-free, dairy-free recipes will go live at Z’s on June 30th. Sure to be filled with tasty creations from bloggers all across the web, you won’t want to miss this one!
This post is linked to Real Food Wednesday.