Welcome to the Weekend!
I am so excited for the 1st Foodie Friday of the month. This and every 1st Friday of the month will be a special Plated edition. Phil and I have used Plated a few times in the past with a lot of success, so this year, I thought it would be cool to highlight some of the interesting recipes they come up with and share them with all of you!Some of you might be thinking, “what happened to this week’s diet regime?!?!?” and I want you to rest assured the only deviation is dinner and each of these recipes definitely healthy. There will also be more details of the weekly diet specifics revealed from week to week…now, back to the deliciousness we’re consuming for dinner this weekend.
On the menu:
- Pan Seared Pollock w/blood orange, grapefruit, fennel, arugula and olives
- Whole Wheat Pizza with gruyere, mushrooms, arugula, and ricotta
- Cauliflower and Chickpea tacos with lime crema and red cabbage
All of these delicious meals are between 425-625 health dense calories and I can’t wait to cook them all. Find these and the other recipes of the week here and send me your email in the comments below for a free promotional offer on your own Plated box!
’til next time, keep smiling! 🙂
It’s the weekend and it’s time to indulge! For me, nothing says ‘something sweet’ more than ice cream sundaes!
When I was a kid I used to spend summer vacation in Nantucket MA. This little slice of paradise is the backdrop for MANY of my fondest memories growing up – one of which is the homemade ice cream from the Juice Bar! This walk-in closet sized ice cream shop baked their own waffles to order and made their many creative ice cream flavors in house. While I
tried nearly every one, my favorite has always been vanilla.
I’m thrilled to have finally had the chance to make some of my own thanks to my incredible boyfriend! Phil bought me the ice cream attachment for my Kitchenaid as a Valentine’s Day present and I thought it only fitting I spin some right away.
Vanilla Bean Ice cream
1 cup half & half
2 cup light cream
2/3 cup sugar
1/2 vanilla bean
2 tsp. vanilla extract
4 egg yolks
1 pinch salt
In a nonstick sauce pan mix together 1c light cream, the half & half, a pinch of salt, and the sugar over med/low heat until sugar is fully dissolved. Add inside of vanilla bean (save shell) as well as extract and cover off heat for 10-15 minutes.
Add egg yolks to infused milk mixture over med/high heat and mix together continuously until mixture reaches 175 degrees.
Use strainer to pour custard into remaining 1c. light cream and continue to stir together while transferring to an ice bath. Once custard reaches a lower temp. transfer to the refrigerator and allow to cool thoroughly.
Once mixture is chilled pour into ice cream maker and beat on med/low for 20 minutes. Turn to high for another 5 minutes, transfer ice cream to freezer safe container and set for at LEAST an hour, preferably overnight.
This richly indulgent ice cream is the perfect replacement for my childhood favorite and doesn’t require multiple modes of transportation and several hours.
It’s the weekends people – INDULGE!