At the gym the other day, I noticed a commercial for Cindy Crawford’s new skin care line.
Pictures of Cindy at 28 and 48, side by side, insinuating that her implied youthful appearance is the result of the her multiple-step regime.
Now, I’m no expert on skin care, or anything, really, but it appears to me that Miss Crawford may have dabbled in some plastic surgery during her 48 beautiful years.
I say this not to be judgmental, but rather thinking, do these products really do what they’re purporting or are there other factors involved?
It’s like when they have commercials for mascara, and really super tiny script on the bottom of the screen reads something to the effect of ‘model is wearing lash inserts’…
(Me, after reading said script)
I read a feed on a food blog post the other day between the blogger and a reader, with the reader upset with the blogger’s proclamation that the treat was ‘guilt-free’.
The recipe did have good amounts of fat and sugar, but from the author’s point of view, it was a ‘healthy’, ‘guilt-free’ dessert for the diet she ate.
I honestly see the perspectives of both parties and don’t fault the author, but perception is everything.
What’s guilt-free for one person may be another’s poison, and what I may find delicious, you may think is disgusting. If Cindy is a fan of surgical enhancements, she may not think it has anything to do with her products, and Cover Girl may just want to drive the point home to the viewer that their mascara is that dramatic.
This leads me directly into my recipe today, which is obviously not true ice cream by most people’s perception, but, for our family, it’s just as delicious and far ‘healthier’, I’ll venture to say.
I often give this to my girls in the morning, and they just love it! They really believe they’re getting ‘ice cream’ for breakfast, teehee. 🙂
I love this recipe for myself as a sweet snack or dessert, and I actually feel good after eating it.
Though it’s not cream, sugar, and eggs, I think you’ll find this alternative scrumptious in its own right and deserving of the title ‘ice cream’.
Chocolate cherry ice cream made in your food processor...NO bananas needed!
- 1/2 avocado
- 1 c . frozen cherries
- 2 t . raw honey or maple syrup
- 1 T . cocoa powder
- 4-5 T . dairy-free milk , as needed
- 1 t . vanilla extract
- dash sea salt
- dash cinnamon
- dash stevia , optional
- Blend until smooth and creamy (add a dash or two of stevia for extra sweetness).
Fat: 22.1 g Carbs: 41.4 g Sugar: 26.6 g Protein: 4.7 g; Nutrition facts based on using raw honey and five tablespoons of unsweetened almond milk. WW SmartPoints: 15
Inspired by this recipe