This week we'll explore blueberries and a special Double Chocolate Protein Ice Cream recipe for the Ninja Creami. We'll also delve into a fun way to learn more about birds and tips for how to make any salad into a satisfying meal.

Eat Colorfully

Seasonal Ingredient Spotlight: BLUEBERRIES

In celebration of summer, I'm excited to highlight one of the season's greatest gifts: blueberries. There's no better treat than ripe, juicy blueberries, especially if you pick your own. Try to get your hands on some this week to kick off summer in style.

Although blueberries are fabulous on their own and in desserts, you might be surprised to learn that my personal favorite way of using them is in a salad. Their sweetness is a lovely complement to savory flavors, and I especially adore them in salads with a lemony dressing. Try tossing them in a salad this week and let me know what you think.

Looking for ideas? This unique Lemon Blueberry Thyme Pasta Salad is simple but special; the combination of blueberries and lemon zest is just divine. Feel free to add in a couple veggies (broccoli or peas are great) and use bean-based pasta to make it into a fast, picnic-friendly summer meal. I also love this Grilled Corn, Snap Pea, and Blueberry Salad; it's a staple for seasonal gatherings on our deck.

Of course you can use blueberries in many other ways too. Try adding them to cocktails, baking them into muffins, and even making this special blueberry cake.

Special Recipe: DOUBLE CHOCOLATE PROTEIN ICE CREAM

A few months after getting a Ninja Creami, I'm still absolutely smitten. In a newsletter issue five weeks ago I shared a Peanut Butter Protein Ice Cream, and this week I'm back with another Creami creation. This Double Chocolate Protein Ice Cream is plant-based, made from just a few ingredients, and has an impressive nutritional profile. It's also free of the gums, starches, preservatives, and sugar alcohols found in many store-bought ice creams.

This recipe has 231 calories, 8 g fat, 10 g fiber, 5 g sugar, and 24 g of protein for the whole pint. It's much lower in calories, fat, and sugar, and much higher in fiber and protein than any ice cream you'll find at the store. Additionally, it's made with simple, whole-food ingredients. I'm providing these numbers not because I think we should be counting calories (I definitely don't), but in order to provide a useful point of comparison for store-bought.

Ingredients

• 1.5 c unsweetened almond milk (I use Almond Breeze)
• 2 scoops chocolate protein powder (I use Sprout Living Chocolate Maca; use the code ROGUE for 20% off)
• 1 tbsp unsweetened cacao powder
• 1 tsp psyllium husk (I use Sunwarrior; this helps with the texture of a low-fat, vegan ice cream)
• 0.25 tsp espresso powder (I use King Arthur Flour; optional but it enhances the chocolate flavor)

Directions

1. Combine all the ingredients into the Creami pint and mix thoroughly. Freeze overnight.
2. Run the pint under hot water for five minutes before inserting it into the machine.
3. Spin the ice cream using the light ice cream setting on the machine. It will look crumbly after this first spin; that's okay.
4. Run a butter knife or small spatula down the sides of the pint to make sure everything has released from the sides.
5. Drizzle another 1-2 tablespoons of almond milk on top of the ice cream and return it to the machine.
6. Use the re-spin button to spin it again.

Alternative Directions

A couple of you have asked whether this recipe would work without a Ninja Creami. The reality is that it won't work as well, but I do have two things for you to try. If you have a high-power blender, you can try making the base as written above and freezing it into an ice cube tray, then blending the cubes with some extra almond milk. If you don't have a blender, you could try freezing the base into popsicle molds. Both of these options will yield icier results than the Creami though.

Live Colorfully

In the Natural World: BIRDING HAPPY HOUR

Now that we're into summer, I'm excited to introduce you to a silly and fun (but great!) way to observe the natural world. A favorite in our house for years, we call it "Birding Happy Hour". It's a nice way to turn birding into a game.

Here's the idea. You allot a specific amount of time (say, two hours) to sit outside in the same place and see how many bird species you can spot. If you have a deck, a balcony, or a yard, that will be a great location, but it can also work for a picnic. Bring a notebook to record what birds you spot, and ideally binoculars (if you have them) and a birding book or app to help (we love the Merlin app). As the name implies, bring your beverage of choice and ideally some snacks.

Even if you've never paid attention to birds before, making it into a fun evening activity can really help encourage you to learn. I love that it facilitates appreciating the natural world right around where you live.

The best part? You can do it again and again! We keep a "birding happy hour" notebook in which we record the date, time, weather conditions, a list of species we see, and any other interesting things that happen. If you keep notes, you can then try to beat your previous record of sightings.

Self-Care Pick: HOW TO MAKE ANY SALAD RECIPE INTO A MEAL

As we enter the season of salads, I wanted to dedicate some time to talking about how you can make any salad recipe into a satisfying meal. If you find an enticing salad recipe and want to call it dinner, here are my top tips:

1. Add (light) volume. If the salad recipe doesn't already call for greens, grab a head of romaine, chop it into ribbons, and toss it in. Romaine is hydrating and adds satisfying bulk and crunch, plus it's hearty enough to stand up to virtually any ingredients and dressing.
2. Add protein. Protein is what makes us feel satisfied, plus it's important for many bodily functions. If the salad recipe you're using doesn't contain protein elements, add some chickpeas or cubed super-firm tofu.
3. Add fat. Fat, specifically healthy fats in reasonable amounts, can make a salad feel decadent and special. If you're looking to make a dinner-worthy salad, top it with some avocado, nuts, and/or seeds; all of those will provide lusciousness to an otherwise light meal.
4. Rethink the dressing. Homemade dressings are always better than store-bought. If the recipe you're looking at calls for oil, you might want to alter the ingredients (especially if you'll be enjoying several portions for a meal-sized salad). Try ditching the oil in favor of tahini, yogurt, mustard, or whatever you think makes sense given the flavors in the salad. Remember that you can always refer to this comprehensive salad dressing guide if you want ideas.

Thanks for joining me for this issue of Eat Colorfully, Live Colorfully! I'd love to hear from you, so please feel free to reply with questions, thoughts, or requests. If you missed a previous issue, you can view all my newsletters here. Have a great week!