That's when I saw this HUGE 2.5 lb bag of baby spinach (I wanna say it's almost 2 ft. tall). (O_O) I didn't know what to do! I really wanted spinach, I knew I wouldn't run out of this one nearly as fast, but I was afraid of the spinach wilting/dying/rotting before I could use it all (I have a bad track record with that...). And then I noticed the bag was resealable and that I have more time to cook recently, and I was sold. Picked it up, brought it home, and realized that it actually tastes just fine!! (^_^) Good buy, yay!
Since I now have this huge bag, I'm pretty much trying to use it as much as I possibly can. Translation: I throw it in everything. Thankfully, it's a very versatile green that goes well with so many different dishes! I've also taken this chance to look up new spinach recipes to try out. Today's feature is a frozen dessert!
Spinach Protein Ice Cream
Ingredients:
- 3/4 C unsweetened almond milk
- 1/4 C agave or sweetener of choice (I used 1 1/2 droppers of liquid stevia (=6 packets granulated stevia))
- 2 scoops vanilla protein powder
- 2 C spinach, lightly packed
- 1 1/2 tbsp vanilla extract
- 2 1/2-3 C ice
Directions:
- Blend almond milk, vanilla extract, and spinach together until the spinach is completely broken down.
- Add remaining ingredients and blend until mixture is smooth (i.e. no ice chunks left).
- Can be eaten immediately, but freezing a little while help it to set up. Stir a little bit before eating.