Chocolate Mint Protein Nice Cream

When I came across "Nice" Cream, not ice cream, I was very intrigued. Then, to discover how simple it was to "whip" up was just as better. To top that off - IT'S TRULY HEALTHY!!! The coloring for this chocolate mint comes from the spinach. You don't even taste the spinach. What a fabulous way to serve spinach to your loved ones without them even realizing they are getting their veggies and "nice-cream" in one serving. So....SNEAKY! LOL!

Ingredients:

• 4 frozen bananas
• 1/4 cup fresh mint leaves (or mint extract)
• 1 1/2 cups of baby spinach leaves
• 1/4 - 1/2 cup of almond milk (or your choice of milk)
• 2 scoops of protein powder (I love Plant Head)
• 1/3 cup chocolate chips (optional)

Instructions:

Break up the frozen bananas and then place them in the food processor (or blender). Add the rest of the ingredients, except the chocolate chips. 

Mix until smooth. You can eat as is, if you like the soft-serve consistency or freeze for about an hour and then scoop, if you prefer your "nice" cream to be scoopable. 

Note: I found it best to place the nice cream in individual serving dishes, then freeze.

Enjoy!

Original recipe can be found at

http://www.nutritionistreviews.com/2016/03/mint-chocolate-chip-protein-ice-cream.html?m=1

100% Whole Wheat Zucchini Patties

I happened to have purchased more than my share of zucchini one afternoon.  They were on sale too! I have very little willpower in those moments.  Well, one of the recipes that I made was zucchini patties.  I've made them before, but decided to make a few changes to the recipe. The result was so much better and equally just as delicious. Enjoy!

Ingredients

• 3 small zucchini, grated 
• 1 teaspoon salt 
• ¼ cup yellow onion, chopped (optional) 
• 1 cup whole-wheat Panko bread crumbs (or you can use whole wheat flour) 
• ½  cup grated Parmesan 
• 2 cloves garlic, minced 
• 1 large egg, beaten 
• Kosher salt and freshly ground black pepper, to taste 
• 2 tablespoons olive oil

Instructions

Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely or squeeze out the extra liquid.  

OPTIONAL: In a skillet, heat some olive oil, then add onion. Cook until translucent. About a couple of minutes. 

In a large bowl, combine zucchini, Panko, Parmesan, cooked onion, garlic and egg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each patty, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. 

Serve. Makes about 5-6 patties depending on size.

Spiralized Sweet Potato and Carrots w/ Honey-Ginger Sauce

I find it so very amusing when I'm engaged in conversations with people about how hard it is to find things to eat that's healthy. Or, the other favorite one, it's so expensive to eat healthy. I'm like...really? Tell me what's in your frig. Don't say........LETTUCE!!! There are so many healthy meals that can be created. Now, let's keep in mind, I'm not a gourmet chef. I just love to cook and eat. I love great tasting foods. I also love to create. Now, let's group my love for foods, living a healthy lifestyle and a love for creating and that results in food and fun. 

Let's think outside the salad box and get creative!

Arriving home one day, I was left thinking about what I was going to enjoy for dinner. I had a sweet potato (or yam) on my table. Wasn't really feeling like I wanted to have it baked, yet I did want to eat the potato. But, how? I thought...spiralize it with my little Benriner vertical spiralizer (Like the plug? I figured you'll ask me what in the world am I talking about...lol). I needed something to accompany my potato. So, I grabbed a carrot from the frig and spiralized it too. 

For an extra boast of flavor, I combined some fresh ginger (I grated it) and some honey and coated the spiralized combo. Familiarize yourself with the technique of spiralizing. Check out this video, using the same spiralizer that I have.

Yum! Enjoy!

Ingredients:

• 1 - medium size sweet potato, clean and peeled
• 1 - large carrot, clean and peeled
• 2-3T of honey
• 1t - minced ginger
• pinch of sea salt
• black pepper
• 1-2T olive oil
• parchment paper
• baking sheet

Time to Create:

Photo credit: Angelfit Trainer Meals

Preheat oven to 400°F.   After cleaning, peeling and spiralizing the carrot and sweet potato, place them in a bowl and combine them together.  Drizzle some olive oil over the combined veggies. With your hands, rub the olive oil over the veggies making sure to coat. Sprinkle a little bit of sea salt and black pepper over the oil coated veggies. 

Spread some parchment paper over the cooking sheets. Lay the veggies onto the parchment-lined baking sheets. Since, I was using a large sweet potato, I ended up utilizing two baking sheets. You may need only one. You want to be able to spread the veggies out pretty thin for even baking. 

Bake in the oven for 15 to 20 minutes. Meanwhile, mince some fresh ginger (technique here). I used 1tsp, remember it's your taste preference. You can always do a little more and add small amounts of ginger to the honey until you reach your desired taste. Combine the ginger and honey, then set aside. 

Photo credit: Angelfit Trainer Meals

Check veggies for desired doneness. Once done, remove from oven and place the spiralized veggies into a heat resistant dish. Drizzle the ginger/honey dressing over the warm veggies. Being sure to coat. A little bit goes a long way here with the dressing. You'll be surprised how it coats.

Top with a spring of flat-leaf parsley and serve. 


     

Life After Thyroid Cancer – Update

It's been some time since I've provided an update to my life post thyroid cancer/thyroidectomy. Here's a glimpse of it...


LMAO! Yes, a roller-coaster ride; not too bad. It really depends on how you interpret it. Most see a roller-coaster as a thrill and an adrenaline rush. Others may interpret it being up and down - good and bad. For me, it's been both...lol. Not much in the bad department, considering that my body has done some things that I've never imagined doing (will share those stories for later posts). As for bad, the only thing I can reference is that once I think I'm on track with my physical goals and have a good grasp on my body minus a thyroid, then something comes along and changes the direction. Which is fine...really it is...keeps me on my toes for sure. 

Since my last post on the subject, Life After Thyroid Cancer, back in December 2013, I've been on such an adventure of rediscovery. See, I've had to learn so many new things about my body - this slightly modified version...lol. I'm very protective of this "asset" of mine. Besides, it's the only body I have, so why wouldn't I be protective. 






In July of 2015, I was asked to share my story at the VeloSano - Bike to Cure opening ceremony. 

Making this video left me revisiting many of the emotions that I was going through at the time and had me reflecting back on those emotions. It's very humbling. I'm very grateful that I can say that I'm a cancer survivor. You realize that so many others have challenges far greater than yours and it's up to you to overcome your challenges. I am no different when it comes to the ups and downs that life brings our way. But, I tell you what, I will not let things define me or take control over me. As I see it, I have a modified version of myself after having the thyroidectomy. I have to re-learn this body; retrain my mind to let go of how I was and focus on how I am now. Look at it when you upgrade your phone, you have to learn all the new features - good and bad. 

Smile, laugh and be well! 

Black-Eyed Pea Hummus with Olive Oil

Yes, that's what the title says...Black-Eyed Pea Hummus with Olive Oil. That's right, no greens...no ham-hocks....no salted pork. This is that moment when you think beyond what you're accustomed to and bring a new taste to your tongue. I have so many favorite recipes and I can tell you, I'm not one who will get bored when it comes to eating healthy. New cooking techniques are like new adventures - leaving you feeling satisfied and rewarding at the same time. 

Let's talk a bit about our black-eyed peas. Did you know that black-eyed peas are actually a bean? Guess the peas sound better then "Black-eyed Beans" (Hmmmm...lol). According to www.livestrong.com, one of the main health benefits of black-eyed peas is their high fiber content. A half cup of dry black-eyed peas that are cooked have 5.6g of fiber, while a half cup of canned black-eyed peas contains 4g of fiber.  They are also high in potassium, are a good alternative source of protein, low-fat, low-calorie, and a good source of iron. For more benefits, click here. 

The below recipe is pretty quick and very easy to put together. By all means, try this, make the recipe and just tell your friends or family it's hummus. Once you see how they keep eating and wanting more, then tell them it's "Black-eyed Pea Hummus"...YES!!! Be sure to have your camera ready to snap and post their facial expressions. I love seeing the surprise expressions on faces.

Enjoy!!!

Photo courtesy: Angela Ledyard

Black-Eyed Pea Hummus with Olive Oil Makes about 3 cups hummus

Ingredients:

• 2 -15oz. cans - Black eyed peas, rinsed and drained (I prefer Eden Organic Brand)
• 2 tsp.minced garlic
• 4T to 6T - fresh-squeezed lemon juice (start with 4 then add to your desired taste)
• 1/2 to 1 tsp. salt
• 4T. olive oil (save 2T to use for drizzling on hummus later)
• 1/2 tsp. ground cumin
• 3T to 6T -  tahini (start with 3T then add more to your taste)
• 2T water (for thinning hummus as needed)
• Sprinkle of paprika for taste

Time to create:
Place a colander in the sink and drain the cans of black-eyed peas. Rinse them with cold water until there isn't any more foam. Let the peas sit for a couple minutes.

Place the peas, garlic, lemon juice, salt and olive oil into a food processor or blender. Puree the ingredient for 1 to 2 minutes. 

Add in the ground cumin and 3T of tahini. Puree until all combined.

Now, taste to see if you want to add more lemon juice and/or tahini. Keep adding small amounts until you reach your desired taste.

If the hummus seems too thick, add a some of the water and combine. 

Place the hummus onto a serving bowl, drizzle with olive oil, and sprinkle with paprika. Enjoy!!!

*Hummus can be stored for at least a week.