I wish I had an ice cream maker but I know that would lead to unnecessary and unhealthy amounts of consumption and creation of ice cream. Can we just pretend for a second? And brainstorm flavor ideas?
I once tried cookie dough + peanut butter cup chocolate ice cream. That would be a must.
Blackberry pie ice cream, peach mojito ice cream, red velvet + cream cheese brownie ice cream, chocolate birthday cake ice cream, raspberry mocha ice cream….
Right? Wouldn’t I be a fab ice cream creator? Probably best that I am ice cream maker-less. Like I’ve always said, no one listens to a fat dietitian. So until I am retired (or have begging kids), the ice cream maker will have to wait.
Here’s a healthy recipe for you. I’ve been spending a lot of time with my Greek bestie and she has inspired me to make this Greek pasta salad. Greek flavors are delicious, basically just because they include feta. I. Love. Feta. Aaaaand kalamata olives. Win.
Greek Pasta Salad
2 c shell pasta
1/3 red onion, finely chopped
1/2 cucumber, chopped
1 tomato, chopped
1/4 kalamata olives, halved
1/3 c feta
3 tbsp olive oil
1/4 c red wine vinegar
3 tbsp fresh basil, julienned
1. Cook pasta according to directions.
2. Combine vegetables and feta in a bowl. Add pasta.
3. Combine olive oil and vinegar in a separate bowl, pour over pasta salad, and top with basil.