July 17 2017
This chocolate peanut butter ice cream recipe is nutritionist approved–and 100 percent okay to eat before or after your next run.
Satisfy your taste buds with this tasty treat that is high in fiber and protein to keep you feeling full!
Recipe courtesy of Claire Thomas
6 slices French bread
2 1/2 Tbsp. olive oil
1/2 lb. burrata (or bufala mozzarella) cut into 6 slices
1/2 lb. fresh fava beans, shelled
1 pint cherry tomatoes, halved
3 Tbsp. basil, finely sliced
Salt & pepper, to taste
Preheat your oven to 350 degrees. Drizzle bread with 1 Tbsp. olive oil and place on a baking sheet. Bake for 10 minutes on the center rack. Rotate pan and bake for another 5 minutes or until the bread is toasted.
Turn the oven up to 400 degrees. Line a baking sheet with parchment paper. Place tomatoes on pan, drizzle with 1 Tbsp. olive oil and sprinkle with salt and pepper. Roast the tomatoes for about 20 minutes, or until bursting.
In the meantime, boil a small pot of salted water and fill a bowl with ice water. Add the fava beans to the pot and cook for about 90 seconds, then immerse them immediately in the ice bath. Once the beans are cool, peel off the rubbery outer shell.
Press a slice of burrata into each piece of toasted bread and top with about 10 favas and 6 tomato halves. Grind a little pepper over slices, drizzle with 1/2 Tbsp. olive oil and top with the basil. Enjoy!
Nutritional info per serving: 319 calories, 15g protein, 11g fat (3g saturated), 41g carbohydrates, 10g fiber, 242mg sodium