I’m happy to report that Operation Get Healthy has been going really well for us. Nate and I have both been successfully decreasing our portions to reasonable amounts – turns out that a reasonable amount of pizza doesn’t mean one half per person. Who knew?!
I’ve been working out like a crazy person and loving every minute of it (for the record I’m still loving GPP –> the burpees are the worst but so effective). I feel strong and lean and working so hard definitely makes it harder to want to splurge too much. Does that even make sense? I remember a time in my life when I would work hard so that I could eat anything and everything I wanted. Now I wouldn’t dream of messing up everything that I’m working so hard for.
Apparently growing up makes you think things like that.
But one thing that hasn’t gone away? My sweet tooth. Y’all, I swear to you that I NEVER craved sweets until I was pregnant. It just didn’t happen! And I know that probably goes against all of my womanhood, but it’s true. When Wes was growing inside of me though I just couldn’t crave sugar and dessert-y things more. I can say that I didn’t always act on it, but I was always craving. Always always.
Oh, and did I mention that Nate got me an ice cream maker for Christmas?! Now I really don’t have an excuse to go without dessert, even the tiniest bit of sweetness – but that doesn’t mean that getting healthy can’t fit in there too! I love using Chobani for the Greek yogurt in this recipe, but truth be told you can use whatever yogurt you prefer. Just make sure that it IS 2% if you really want a good creaminess to it.
- 2 cups 2% plain Greek yogurt
- 3/4 cup powdered sugar, sifted
- 3/4 evaporated milk
- 1/4 cup cocoa powder, sifted
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
Whisk together all ingredients and churn the mixture in an ice cream maker according to manufacturer’s instructions. Mine has a freezable insert and I only needed to churn for about 15-20 minutes. Pour the frozen yogurt into a freezer safe container with a lid and let it freeze for about an hour – this is the ideal time to serve it since it will be the creamiest at this point. Freeze any leftovers you have for later!