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.