Our garden has been flourishing! When we came home from Italy I was shocked. It had rained every single day while we were gone. We returned on the fourth of July and our little garden had grown up!
Sadly, last week a muskrat managed to sneak in and ate all of our beautiful lettuce!
We still have zucchini, cucumbers, tomatoes, green beans, basil, green peppers and these spicy little peppers that Nick likes. We had a lavender plant but Nick stepped on it… a couple of times. We also have mint and lemon verbena that has been doing really well! As wonderful as lemon verbena smells… I have no idea what to do with it! Fortunately, I do know a few recipes that call for mint. It has gone in my juices and I’ve also tried it in my smoothie!
Nick loves mint chocolate chip ice cream, so do I but the things that I love are starting to stick to my waist (I can feel 26 years coming around too soon)! So, I tried to make a healthier version.
Okay so I put in:
1/4 cup plain yogurt- Stonyfield is my favorite yogurt ❤
1/2 cup of almond milk
1/4 cup of mint leaves from our garden
1/2 cup of spinach leaves
1/4 cup (plus the several that I haphazardly poured in out of addiction) of mini semi-sweet chocolate chips
Tablespoon of maple syrup or agave for sweetness
1 cup of ice
Scoop of mint chocolate chip ice cream (Kidding! But it would be a good idea!)