a month without white: peanut butter banana smoothies + pesto whole wheat pasta!

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When learning of my thirty-day challenge (an abstention from white flour, sugar and dairy), a co-worker of mine asked, So if you’re not baking, what will you write about on your blog??!! Several expletives were exchanged (in a jocular manner, of course!), and I finally responded that I’d write about all of the food I was too lazy or too frightened to cook. And who’s to say that I won’t bake and share the fruits of my labor with my colleagues?

Although I’m only two days into my challenge, I’ve already noticed a marked difference. Come the dreaded 4pm hour, I’m less sluggish and I don’t create the necessary cookie to push me to the end of the day. Because I consumed a larger portion of protein during the day, I had a lot more stamina and energy during my spin class last night, and I had a very rested sleep. Granted, this could all be as a result of a leisurely weekend in Connecticut, but I feel GOOD. Yesterday, I spent the day snacking on carrots, blueberries, grapes and almond kind bars, and when I came home I couldn’t WAIT to make this arugula + sundried tomato pesto I spotted on The Healthy Foodie’s blog.

But can we first discuss breakfast? Admittedly, breakfast had devolved into a multigrain bagel with butter. Now I’m obsessed with this delicious peanut butter and banana smoothie that actually keeps me full for four hours. It’s super simple:

INGREDIENTS
1 banana
1 oversized tbsp of peanut butter (creamy, organic)
1 tsp vanilla extract
1/4 cup almond milk
4 ice cubes

DIRECTIONS: Blitz until all ingredients are incorporated and smooth and serve!

It’s hard to believe that this is not only chockfull of protein but supremely filling. Quite honestly, I felt like I was eating dessert and I LOVED IT.

For dinner, I came home and boiled up some whole wheat pasta and served it with the sundried tomato and arugula pesto. Easy as pie:

INGREDIENTS
2 cups arugula, packed
3/4 cup sundried tomatoes (I used the ones packed in olive oil)
1/4 cup olive oil
1/2 cup walnuts
Salt/Pepper to taste

DIRECTIONS: Blitz until all ingredients are incorporated and smooth and serve!

One thing I noticed as I was eating my pasta sans grated cheese: it was DELICIOUS. I had become so accustomed to dumping cheese on everything that I was doing the thing I was always set against — masking flavor. With fresh, simple ingredients you don’t need to go heavy on the accoutrements.

So here’s to Day 2 of my adventure. So far, so yum!

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8 thoughts on “a month without white: peanut butter banana smoothies + pesto whole wheat pasta!

  1. Good luck on your eating adventure, Fel! I tried this before and the challenge was more of the mind — not focusing on the things I can’t eat, and embracing the experience to be creative with different ingredients. I LOVE almond milk and used it for my cereals. My naturopath got me into almond butter as well. Late night snacks of freshly roasted pecans, walnuts or cashews replaced my late night baking — same freshly baked scent, but without the flour.

    Keep us posted.

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    1. Joy — Thanks, love! This is precisely what led me to this place. I had become complacent in my diet and I wanted to explore and enjoy all sorts of food. While I’m missing my mainstays a bit, I’m viewing this as an incredible exploration. xo

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  2. Just came across this on tastespotting – peanut butter and banana smoothies sound right up my alley (a banana smothered in peanut butter was my go to pre-run fuel when training for half-marathons).

    I have been suffering from tonsilitis a lot recently, meaning my normal breakfast of oatmeal or a piece of toasted sourdough with jam was really not appealing. Instead, I have been having a lot of banana smoothies as well – but, the key thing I noticed is to use frozen bananas – it results in the creamiest thick smoothie that is almost like a banana milkshake. Absolutely divine.

    Good luck with your challenge – I went cold turkey earlier this year and excluded all white sugar and it was amazing how much better I felt, how my cookie cravings disappeared and how my tummy stopped looking bloated!

    All the best

    Sophia

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  3. Sophia — Thanks for popping by! I am obsessed with bananas! Also, I recently went blueberry picking and I’m trying to figure out creative ways to use FIVE POUNDS of blueberries without indulging in a tart! If you have any suggestions, let me know.

    I’ve also been loving the breakfast quinoa — loads of protein and super healthy. Warmly, Felicia

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    1. Hey Felicia,

      Thanks for following my blog and your lovely comment!

      As for the blueberries – I would freeze a bunch so you have access to ripe blueberries all year long. The rest I would either throw into smoothies or use them as a topping for pancakes (using wholemeal flour or ground oats and cooking the blueberries with some agave syrup and a sprinkle of cinnamon until the blueberries start releasing their juices) or as an add-on the a yoghurt parfait (e.g. with coconut or soy yoghurt). You could also make frozen yoghurt with this swirled in … the options are endless! I guess my favourite thing would still be a tarte … whether with frangipane or a ricotta topping or a simple pastry cream …

      All the best

      Sophia

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      1. Sophia,

        I love the idea of whole meal pancakes. I’m taking a break from white flour and sugar this month, which has challenged me to dust off some of my cookbooks and rethink my mainstays.

        I absolutely love coconut, and a parfait sounds divine!!

        Warmly, f

        Sent from my iPhone

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