Jamie Oliver’s 1-Minute Berry Ice Cream

I have a major ice cream addiction. I would eat it with and between every meal if I could.  I recently decided to start looking for healthier alternatives to satisfy my ice cream craving.  I decided to try this recipe from Jamie Oliver. It is super quick and easy and tastes great.

Here’s the recipe:

1 x 500g (I used a 12oz bag) pack of mixed frozen berries
150g fresh blueberries
3–4 tablespoons runny honey
1 x 500g (12oz) tub of natural yogurt
a few sprigs of fresh mint

Divide the fresh blueberries between the glasses or cornets. Put the honey and yogurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yogurt over the fresh berries and serve.

–I used vanilla greek yogurt and that worked well for me. I left out the mint because I didn’t have any available, but I am sure that would taste great. If you use the link above to go to the recipe on Jamie’s site you can convert the measurements.

If you make this I would love to hear how it turns out!

Zucchini Parmesan Crisps

During the summer my family usually has a large supply of zucchini thanks to my uncle’s garden.  This recipe is one of my favorite ways to use the zucchini.

I saw this recipe on Food Network’s website. You can find it here. I will also describe the process after the photos.

This is what the zucchini rounds look like just before going in to the oven.

Slice the zucchini into rounds about 1/4-1/2″ thick.  Drizzle with olive oil in a bowl and toss to coat.  Combine 1/4 cup of breadcrumbs and 1/4 cup of grated parmesan cheese in a bowl. I used a little bit of shredded cheese too.  Coat each zucchini round on both sides in the breadcrumb mixture. Place on a cookie sheet (I used parchment paper) and bake for 25 minutes on 450^.

I used one medium zucchini and got an entire cookie sheet full of crisps.

These are a great summer snack. Enjoy!

Quinoa For Breakfast

Quinoa is a wonderful and versatile food.  It also happens to be an amazing source of protein.  It has a sort of nutty flavor and a little crunch to it, but can easily adapt to many dishes.  Since trying quinoa for the first time at The Wild Cow in East Nashville I have been thinking of ways to use it.  I eat it with veggies, in soup, and I put in in these black bean burgers too.

Today I chose to try it for breakfast.  It tasted great and was done in just over 5 minutes.

Here is a few pictures of the process:

My quinoa, 2% milk (use any kind you like), and blueberries

Since I was only cooking for myself, I made a very small portion.  I used 1/4 cup of (rinsed) quinoa and 1/2 cup of milk.

Combine the milk and quinoa in a small pan and bring to a boil. Reduce heat and simmer covered until nearly all of the milk is absorbed.  Since my portion was so small, this part only took 5 minutes.

This is what my quinoa looked like after the milk was absorbed.

Add brown sugar and cinnamon to your liking.  I put blueberries and a little extra milk in mine.  There are so many possibilities of things to add!

That’s all, folks.  It’s that simple.

Enjoy!