You guys have been really, truly making my day. I mean it. One of my co-workers stopped by my office this morning to report her girls loved the cacao-coconut power balls (and they agreed with Aidan – better without the dried cherries). Another co-worker said she can barely boil water, but made the kale-red pepper-mushroom quiche to such success she felt like a kitchen warrior. A friend who now lives out west texted me pictures of the mango-sesame tofu spring rolls she made over the weekend, and mentioned multiple success with the granola, too. This literally makes me so happy, I can hardly put it into words. So thank you for every time you tell me you made a recipe from this site and loved it. I can tell you right now that will never get old!
We’re in a super busy season at the moment (I mean, they are all, but this one seems REALLY busy!). My husband successfully defended his dissertation last week, the preparation for which included many, many hours this year. He’s back to coaching collegiate cross-country this week, teaching at the college next week. Aidan is back to club soccer practice, and putting up with my daily math practice with him to help prepare for another year of school. Audrey’s most frequent phrase these days is, “I do it myself!” Enough said.
I am in the midst of scheduling, recipe testing, meal preparation and delivery for The Thirty-Two Project, which I am loving. (In addition to my full-time job and trying to soak up every minute of fleeting beach days and bike rides with my people!)
I have so much in the queue for you – summer squash-herb pie, spicy and sweet poblano-corn chowder, fresh tomato sauce, ugly-but-delicious stuffed mushrooms. I need photos for all of them, which is sometimes my hang up. If I’m doing food prep after the kids are in bed, it’s too dark for food photography. I’ll get there! In the meantime, here’s a really tasty blueberry-coconut smoothie to hold you over. It’s been deliciously chilly these past couple of evenings. This time of year always makes me feel ambivalent. I LOVE sweatshirt weather, apple picking, bonfires out back, soccer games and weather that makes a hot cup of tea, or cider, or hot chocolate sound perfect. But I also know how quickly that season departs, and the near six months of snow, and shorter days, set in. So for now, I’ll not rush this season a bit. The Michigan blueberries are still big and juicy, and this simple smoothie tastes like summer.
1 cup blueberries (fresh or frozen)
1 frozen banana
1 Medjool date, pitted
2 TBSP unsweetened coconut flakes
1 TBSP coconut oil
1/4 – 1/2 cup coconut milk, depending on how thick/thin you prefer your smoothies
bee pollen, to top (optional)
Toss all these items in your blender and blend! You could easily add chia seeds for a little boost, or walnuts or nut butter if you’d like a little of that flavor and protein. If you use fresh blueberries and the smoothie isn’t cold enough for you, blending in an ice cube or two should do it.