Part 6/8:
I prepared the green sauce by sautéing garlic in olive oil, then blending it with kale, basil, lemon juice, and Parmesan. The chicken breasts, seasoned lightly, were cooked and paired with the pasta and sauce. The chef found the flavor impressive, awarding it a decent score but noted it would be even better with a pinch of salt.
Dessert: Cinnamon Espresso Protein Ice Cream
To round off the day, I prepared a delightful Cinnamon Espresso Protein Ice Cream, made using a blender and a Ninja Creamy. The ingredients included almond milk, high-protein dairy milk, protein powder, espresso, stevia, and cinnamon.