Recipe of the Month: July
The JTH nutritionist, Lainie, is going to find a healthy recipe that we will feature the 4th week of each month. People often ask for specific recipes that they can make, rather than just encourage healthier eating. Here is the recipe for July (in honor of National Ice Cream Month):
3 Ingredient High Protein Berry Ice Cream
Ingredients:
- 1 1/2 cups whole-milk ricotta cheese
- 1 cup frozen mixed berries
- 1/4 cup maple syrup
Directions:
- Combine 1 1/2 cups ricotta, 1 cup frozen berries, and 1/4 cup maple syrup in a blender or food processor; process until smooth – about 30 seconds.
- Transfer to a 9×5 inch loaf pan, spreading into an even layer. Cover with plastic wrap and freeze until firm – about 4 hours.
- Enjoy!
Chocolate Peanut Butter Protein Ice Cream
Ingredients:
- 2 cups frozen sliced bananas (3 ripe bananas) **tip: slice the bananas and place in a ziploc bag to freeze**
- 4 tbsp chocolate protein powder
- 2 tbsp peanut butter (or 3 tbsp peanut butter powder)
- 2 tbsp cocoa powder
- 1/2 cup milk or milk alternative
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Optional: cacao nibs and crushed peanuts for toppings
Directions:
- Place bananas, protein powder, peanut butter powder and cocoa in a large food processor; process on High, stopping to scrape down sides as needed, until the banana slices are broken up, about 1 minute.
- With the processor running, pour oat milk, maple syrup and vanilla through the food chute; process until smooth, about 1 minute.
- Spoon the mixture into a freezer-safe 9–by-5-inch loaf pan lined with parchment paper; freeze for 1 hour. Sprinkle with cacao nibs and peanuts before serving, if desired.
If you have a healthy recipe that you want to share, please email us and we will put it in our rotation.
Happy, healthy eating.
