Here I am, coming up for air. It’s been a whirlwind of a summer and I’m just starting to shake that awful feeling that someone is waiting for me and I’m late or I’ve forgotten a big important thing that is happening in 5 minutes (or yesterday). The energy involved in promoting work, completing new work, and mothering two little ones is tough to sustain. There have been a handful of moments so overwhelming and unsustainable that I felt completely lost yet other moments of absolute pure happiness – the kind of happiness I will pull out years from now to warm me up.
And this little island of ours? Its overwhelming support for me and Little Bites has been unimaginable. I always knew we lived in a special community but the last few weeks have put it over the top. Here are a few of the sweet articles from our local papers:
So, amidst all of this crazy there is heat. I realize summer is hot and all and I am really not complaining but it’s the humidity that gets to me. I hang our wet beach towels out on the fence every evening and come the next morning when I go to pack the car they are still wet. That is how much moisture is in the air. It’s thick and dense and definitely not good for any kind of hair (especially temperamental bangs).
My solution is to eat as many non-cook frozen things as possible. Here are two of our favorites – Green Smoothie Pops and Chocolate-Banana Milkshakes. Both can be breakfasts, snacks, or desserts and adapted a million different ways to satisfy your family’s summer cravings.
Green Smoothie Pops
makes about 10
1 cup packed kale leaves
1 frozen banana
1 cup frozen mango
1 cup almond milk
1 cup full fat coconut milk
Blend everything together until smooth then pour into ice pop molds and freeze until set, at least 2 hours. Run mold under warm water to make for easier serving.
1 1/2 frozen bananas
1 cup whole milk
1 cup unsweetened hemp milk
2 tablespoons unsweetened cocoa powder
PS. We added a handful of cherries to this milkshake yesterday and it was delicious.