I haven’t wanted to leave my kitchen, because I’ve been having so much fun with my Vita-Mix! (Thanks again, Mom & Dad!) As you know, my first Vita-Mix recipe was HEAB’s protein ice cream. It was delicious! But this morning, I was looking for something even richer & creamier…
I remembered Katie’s Advice on Vita-Mix recipes that called for a lot of ice, but I also didn’t want to use too much frozen fruit, since I wanted my protein ice cream to remain chocolate-y. Behold, my answer!
Instead of adding in almond milk + ice cubes, I froze almond milk in my ice cube tray, and added that in! Here was my version of Vita-Mix Protein Ice Cream
Extra Creamy Ice Cream
- 6 cubes of frozen unsweetened chocolate Almond Breeze
- 1/2 cup (non-frozen) unsweetened chocolate Almond Breeze
- 1 scoop Jay Robb Protein powder
- 2 packets stevia
- 1 heaping tbsp dark cocoa
- 1/4 tsp guar gum
- 1/2 tsp xanthan gum
Oh my gosh, this was heavenly! It still made a heaping bowl of ice cream, but it was super creamy and chocolate-y. It was almost too rich for breakfast… almost. I may or may not have drizzled a tablespoon of PB on this… 🙂
And check out the nutritional stats on this here! Crazy good stats, I’d say! Especially for a huge bowl of this stuff!
Yesterday, I started my day off with a Green Purple Monster!
This was about 1/2 cup of blueberries, 1 cup of ice, 1/2 cup of Almond Breeze, a splash of pineapple juice, and 4 huge romaine leaves and 1 packet of Truvia. The berries gave it a nice sweet taste, and you could barely taste the romaine. I great way to get your greens in if you don’t like salad!
For dinner, I wanted some “fried” Zucchini”, but who wants to ruin zucchini by deep frying it? Here’s my version:
- 1 small zucchini
- 3/4 cup Fiber One cereal
- 1/4 cup almond milk
- Chili powder
- Crushed red pepper
Slice up your zucchini into little rings, about 1/4″ thick. Run the Fiber One through the food processor (or Vita-Mix 🙂 ) until it’s the consistency of bread crumbs. Add in the spices (and feel free to play around with these!) and stir! Then you just dip the zucchini slices in the almond milk, and coat in the “bread” crumbs. You don’t need much milk, just enough so the bread crumbs will stick. Then bake for about 35 minutes at 350 degrees. The bake time is approximate. Make sure you bake them long enough. One time I took them out too early and they were soggy and yucky. Don’t take them out until they feel crispy!
I would have taken a picture… but I sort of burned it 😦 It actually still tasted really good, but the picture didn’t do the taste justice!!
Are their any foods/recipes you love, even though they don’t look appetizing?