Danielle Prestejohn, NASM CPT, MS Nutrition, is a devoted CrossFitter, Group Fitness Instructor, and Health Coach. Residing in Boston, MA she is the blogger behind CleanFoodCreativeFitness.com and has a passion for all things nutrition and fitness. She hopes to share this passion and enthusiasm for health with all those in the Diet.com community!

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Danielle Prestejohn

by Danielle Prestejohn, Fitness and Nutrition Expert

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Today I'm sharing a fun fact with you that readers may not know about me. I grew up with my Dad's family owning and running an ice cream restaurant.

Everyone always asks me if it's odd that my father runs an ice cream business and I am a nutritionist, but one of the best things about this odd pairing has been my exposure to the food industry since I was really little. For as long as I can remember we always had ice cream available, but here's the thing: because it was so available I never really wanted it. Even still I'm not the biggest fan of ice cream. Now frozen yogurt is a different story.

I was learning a lesson in nutrition and food cravings before I even knew it. The food that was readily available to me was not all that special. Now something that I viewed as a special treat, like frozen yogurt or soft serve, held this certain value to me and I craved it all that time. Isn't that interesting? So perhaps if we make every food "available" to us to be able to eat when we desire, rather than putting our food in "off limits", "special occasion", or "bad for you" categories, we will take the stigma away and crave it a whole lot less. Just a thought. Now onto your recipe...

This recipe was inspired by my attempt to create Paleo frozen yogurt or soft serve. It came out really chocolaty and creamy and I was actually really surprised that it was all Paleo. The name is inspired by a frosty, but I've never actually had one. If I did, though, I imagine this is what it would taste like, and I thought this came out looking just like one!



  • 2 frozen bananas (diced into pieces)

  • 1 can coconut milk (full fat not light) *Refrigerate overnight before using*

  • 1 tbs. cocoa powder

  • 1 tbs. almond butter (or peanut flour)

  1. In a food processor blend your bananas until they started to break down into smaller pieces. 

  2. Next add in the thick part of your coconut milk from the can. You will scoop this off of the top. The bottom will still be a liquid.

  3. Continue to blend until it thins out to a soft serve like consistency.

  4. Add in your cocoa powder and almond butter and blend 1-2 minutes longer.

  5. Serve and enjoy!

Makes 4 servings. 


Ice cream or frozen  yogurt??? What's your favorite? Is there any food you see as a "special occasion" food? 

@ 6:17am ET on October 8, 2013
So you're saying cold coconut milk separates and gets solid.

@ 11:03am ET on November 12, 2014
Sounds delicious. Saved and will try this recipe.

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