Tag: Jen’s Protein Nice Creams
What’s the best Ninja Creami protein ice cream book?
There are soooo many Ninja Creami books out there! You’ve heard people so frustrated because they bought a book and it looked SO official, the Ninja font and a bunch of stock photos that make that cover look like the real deal, yet their recipes aren’t even sniffing a creami! Some seem to think you can bake and blend in it, and the recipes seem to be just gathered from the internet or AI generated, rather than the work of the authors. You open them up to see no photos or black and white stock photos and random recipes for all sorts of appliances, but not the Ninja Creami! Or “recipes” filled with dial-a-premade protein shake and coordinating pudding mix. I wouldn’t buy a $200 appliance to make frozen pudding. It just tastes like pudding instead of ice cream. You’d just go make pudding if you wanted pudding. Add to that, fake Facebook accounts dropping sincere sounding reviews of their own book. I get why you’re bummed! And you don’t have to deal with that!
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Spicy Pepperoncini Beef recipe and cookbook review: No Crumbs Left by Teri Turner
Re-blogging this from my old archived blog because I make it so often. Hope you love it as much as I do. Making it again tomorrow night. I need to calculate the macros…
I found the foodie’s Whole30-ish book! No Crumbs Left (Amazon affiliate link. Earns commission) is such a delicious, beautiful, and interesting one! A lot of the recipes follow the Whole30 rules. You’ll see labels along the margin for Whole30, gluten-fee, dairy-free, paleo, and grain-free. Many have all of those. Melissa Hartwig and Michelle Tam compare Teri Turner’s food skills to Julia Child. I found myself wanting to try almost everything in the book, especially the super healthy ones. If you’re looking for really nourishing dishes with total foodies in mind, I think you’ll love it! She’s a strong flavorist!
There are a few base recipes that she makes at the front of the book that are ready-to-go ingredients in other recipes, like marinated red onions, garlic confit, and tomato confit. Yeah, they’re totally worth it.
I’ll tell you all about the dishes we tried, but first I wanted to share a fabulous recipe from the book, Spicy Pepperoncini Beef. Sweet and hot peppers with garlic, onions, and basil. It tastes phenomenal, yet it’s weeknight easy-breezy, and super good for you. Perfect!
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