New House, Blueberry Protein Ice Cream & Veggie Flat Bread

Hello bloggies! TGIF! What a week! I have some exciting news on the personal front -- we closed on our first house today! I am beyond excited! Expect some pictures to come... especially as we embark on tons of renovation projects (it was built in 1924!!!). I was super anxious all week, waiting for the loan to get approved, and the walk-through, and today was signing signing signing - but now we have the keys! Yay!



So after the paperwork mountain today, I had to go to work, then me & a co-worker friend changed the rear brake pads on my car, then I finally got home and was not exactly hungry, but munchy and had a ton of blueberries and Heaby's Protein Ice Cream came to mind. Unless you've been living under a rock for the past 6+ months, you know about protein ice cream. Clearly, I've been living under a rock. Haha! This is what went into my Vita:


in case you need a photo interpreter, the liquid is half tea made from this:

(totally delish, by the way; very refreshing in all this heat), and half coconut milk, I used all xantham gum and no guar (it's what I had), liquid stevia, a raw protein/meal replacement powder (that, to be perfectly honest, I'm not a fan of the taste of), bee pollen, about a cup of blueberries, 2 big handfuls of ice & a sprinkle of sea salt. This is what it turned into:


Let me reiterate.



The most delicious thing ever. Why have I been under that rock all this time? Thank you Heather! You made my totally awesome Friday totally scrumptious! I really have no words, other than... I want this ice cream in every flavor possible (hello Baskin Robbins!)



I had this pizza-like craving yesterday, so I decided to try to make a flatbread-esque recipe based loosely on some raw recipes I've made in the past, plus my recent cracker hacking :) Here's the recipe:

2 Tbsp chia seeds mixed with 1/2 cup water to make gel

1/3 cup flax meal

1/3 cup sunflower seeds

1/3 cup nutritional yeast

2 small cloves garlic

1/2 chopped tomato

1/2 cup chopped red pepper

2 large handfuls chopped kale or spinach

1 zucchini & 1 yellow squash, blended to smooth puree

1/2 tsp fresh cracked pepper, or to taste

1 tsp sea salt, or to taste

crushed red pepper flakes & cayenne, to taste (I like it spicy!)

Here's the batter with the squash puree:

All stirred up:

Close-up:

Spread on a silpat and baked:


Baked at about 300*, about 30 minutes per side should do it. I started at 350* which was too high (notice the burnt, er crunchy crispy corners). Here's the bottom:

And a snack with a tomato and basil:

Even though the recipe needs tweaking, the taste was super yummy!



It's pluot season!!!

I've been eating lots of these lately. So good!



I'm off to enjoy the rest of my Friday night (read: finish laundry, get some shut-eye and get up early to clean and pick out paint!) Have any good plans for the weekend? Tell me all about it!!