Typically I'm all about chocolate, but when I came across a friend's website dedicated to all things ice cream I couldn't resist sharing her delicious recipes. This ginger ice cream sandwich with molasses cookies reminds me of something I'd order at a fancy San Francisco restaurant. Plus, it photographs like a dream.
Luckily, the Ice Cream Unicorn has a pretty manageable recipe to create your very own ice cream and cookies. I've made plain ice cream before with my mom via her ice cream maker, but I've never been comfortable to really try out a unique flavor. Using fresh ginger in this easy recipe sounds amazing!
I love making smoothies at home. When I was growing up I would usually come home starving after track practice and make a fruit smoothie that filled me up until dinner. Since kale smoothies are the latest trend, I started to incorporate the green leafy treat into my fruit smoothies for a simple and healthy recipe that kick starts my morning. It's so easy to make and gives you a great balance of fruit and vegetables before morning coffee or after a long run.
Simple Kale Smoothie Recipe
INGREDIENTS
1/2 plum, cut and diced
1/2 mango, cut and peeled
1/2 banana
Two kale leaves, stripped and washed
1/2 cup plain Greek yogurt (I usually just buy whatever is on sale but always double-check the level of sugar to be sure I'm not over doing it)
1/2 cup almond milk (I used vanilla flavored this time & it added a sweet punch)
4 ice cubs
Mix everything together in a blender, added the ice cubs last after a few spins. Enjoy!
I could pretty much consume Asian inspired food every night. I love that it's relatively easy to create at home with a mix of spices and fresh items I usually stock in my fridge, and that curry packages and noodles are always readily available at my favorite markets.
Inspired by yet another recipe via Pinterest, I updated this cold soba noodle recipe to feature a few seasonal ingredients that I had stocked up already. I sliced up some fresh cucumber and mushrooms with my oxo mandoline, and added a few pieces of seasoned tofu to the mix. I was initially attracted to the recipe for it's use of avocado, so I didn't leave that out of the recipe I adapted.
Packing up new and exciting lunches is never easy, but I'm constantly inspired by Pinterest (shocker there!) so when I found a yummy recipe with ingredients I already had in the fridge, I was stocked to try it.
This shrimp salad recipe is one of the simplest salads I've ever created, and also one of the most delicious. I modified this simple recipe I found via Pinterest, and included some goat cheese, cucumbers and corn for a nice little summer touch.
Sprinkle whatever you have got lying around with fresh olive oil, salt, pepper and a bit of rice wine vinegar and it's perfectly refreshing for a hot summer day. It was actually quite filling, too.
INGREDIENTS
6 cooked and peeled shrimp, diced
1/4 cup red onion
1/2 cup cucumber, diced
1/2 cup yellow corn
1/2 avocado
goat cheese
salt & pepper to taste
Combine all ingredients together in a bowl (or tupperware - for a take-away lunch). Season with salt and pepper, and drizzle with olive oil to your liking.
I've been trying to find more recipes that use Panko as an ingredient, since I stocked up on the stuff a while back and have been stumped since. As a religious reader of A Cup of Jo, I enjoy her "best" recipes but often find them a bit overwhelming. This little treat was a perfect pick-me-up for the afternoon, and an easy meal to tackle for a late weeknight dinner.
