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Supplement Your Day: Blueberry and Mango Protein Ice Cream

Serves 4


    Supplement Your Day: Blueberry and Mango Protein Ice Cream

    This healthy ice cream comes together in minutes and satisfies when you’re craving a cooling post-workout treat.


    Tip: This easy ice cream can also be turned into popsicles. Simply use a little more liquid to create a softer consistency that can easily be poured into popsicle molds. Freeze until solid and enjoy as a grab-and-go treat.


    Supplement Your Day: Blueberry and Mango Protein Ice Cream


    • 1 cup frozen blueberries
    • 1 cup frozen mango chunks
    • 1 scoop (about 3 Tbsp) unsweetened protein powder, vegetarian and/or gluten free and/or dairy free if desired
    • 1 tsp vanilla extract
    • 1/3 to 1/2 cup unsweetened almond or oat milk, gluten free if desired


    Per serving:

    • calories96
    • protein6g
    • fat2g
      • saturated fat0g
    • carbohydrates15g
      • sugars10g
      • fiber4g
    • sodium55mg



    To food processor or blender, add blueberries, mango, protein powder, and vanilla extract. Pulse, scraping down sides of bowl, until fruit is broken up into smaller chunks. Add 1/3 cup milk and pulse until smooth. If youu2019d like a softer ice cream, add remaining milk and pulse to blend. Divide among bowls and enjoy immediately.



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    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.