When I’m not feeling well, or am just in an all-around fussy mood, there’s nothing quite like a peanut butter banana smoothie to soothe my world.
Smoothies are so versatile, and this recipe is no exception: swap out the milk for any milk alternative you like (I’m a fan of almond milk, and find chocolate almond milk an even more amazing way to yummy this up), add a bit of nutella, or sub the peanut butter for almond butter…the possibilities are endless. As is the cheering-up power of this smoothie. Try it; you’ll see.
Remember the other day, when I was grumbling about the onslaught of fall? Well, I’ve caved.
There’s just no ignoring the changing leaves, approaching Halloween costumes, and my favorite fall activity, pumpkin carving. Well, that, and eating toasted pumpkin seeds. Oh! And making pumpkin pie. I have been soothed by the idea of pumpkin, people.
Which leads me to this: one of my favorite pumpkin pie recipes. It’s super easy, and has a kick of pepper that I’m just mad for. I made my own pie crust, but you could of course use a pre-made version, for a quicker pie.
Guys: fall is almost here. Which means summer is coming to a close, and I’m just not ready to accept such a thing. While everyone else is cooing over the pumpkin flavored beverages recently available, I’m digging my heels firmly in the sand, and refusing to acknowledge the temperature decline. No, no, no.
As such, I’m offering up a quintessential summer picnic dish as today’s recipe: potato salad. This is full blown denial, love bugs.
But, it’s also a very good recipe, and one that leaves out drippy mayonnaise. I offer it to you in the hopes that you’ll have at least one more summer picnic to bring it to in the coming weeks. Or at the very least, that someone other than me will be rebelling against the change of the season with a bowl of potato salad. Pumpkin, shmupkin.
When I’m not feeling well, or am just in an all-around fussy mood, there’s nothing quite like a peanut butter banana smoothie to soothe my world.
