Before I jump into today’s recipe, I’m going to let you all in on a little revelation I’ve had about myself this week.
It turns out that despite how sick I am, despite the fact that I hashtag #ChronicIllness and #SpoonieLife on all of my Instagrams, despite the fact that I am literally running a fever right now as I write this, I don’t think like a sick person. Maybe I don’t fully identify as “chronically ill”? Maybe I’m still hoping that one day I’ll wake up and be better? Maybe I’m hoping that it is all in my head, as I’ve had suggested to me so many times.
Whatever the reason, I don’t think like a sick person.
When making plans, I don’t always take my physical limitations into consideration, and end up trying to make plans that are way beyond what I can/should actually do. For instance, this past week, my sister-in-law and I were making big plans about a family vacation we want to take next summer. When I told Hubs what we were thinking, he looked at me incredulously and asked if I honestly thought that was a good idea. Spoiler alert: it was not a good idea.
When making to-do lists for the day, I don’t always think about how many spoons each item on the list will take up. My lists end up long and energy-draining, because I hadn’t taken into consideration how many spoons I had. I hate leaving lists unfinished, because it makes me feel like a failure (I know, still working on that negative self-talk), but it is a rare occasion indeed that I actually accomplish everything I set out to do in a day.
And when setting goals, oh boy, I do not think like a sick person. When I started this blog, as I stated last week, I intended to post at least twice a week, one of which would be a Foodie Friday. I totally thought this was realistic. And sure, if I was healthy and not working and probably had someone else cleaning my house, yeah, it would be realistic. Unfortunately, that’s not my situation. What’s happened is that in the last two weeks, writing for the blog has become a burden. I’ve beaten myself up over my inability to generate great content twice a week and also cook and grocery shop and make sure Hubs and I have enough clean underwear.
This blog was not intended to be a burden or cause me more stress. This blog was supposed to be a place for me to express myself, share my struggles and accomplishments with others, and to be a community of support. With that said, after some really encouraging words from some wonderful people in and out of the chronic illness community, I’ve decided to cut back on how frequently I write. I’m not holding myself to a strict schedule. I’m allowing myself grace in the face of this complete miscalculation of how much I could handle. After all, I’m still learning about my new limitations and new sick person lifestyle.
I love that I dream big and set lofty goals for myself. I am proud of the ways I challenge myself. I will not beat myself up over this, because it’s so typically me.
Thanks to you all for the support, understanding, and love that enabled me to make this decision that otherwise would have been much more difficult.
On to the fun part! I’ve got a yummy sweet treat in store for you today! Milkshakes!
It’s finally started warming up here in Denver! Summer is just around the corner, and with highs expected in the 80s this weekend, I’ve been thinking more and more about frozen treats instead of hot mugs of tea!
This “milkshake” satisfies my ever-present sweet tooth, without being too terribly unhealthy! It’s completely dairy-free, which is a major win in my book, and super customizable! Add, subtract, and substitute ingredients with ease! From here, you could add fresh or frozen fruit, spinach, kale, protein, or whatever else floats your boat!
A few quick notes about the ingredients:
Coconut Milk Yogurt—I used the sweetened vanilla So Delicious brand of coconut milk yogurt for the recipe. The sweetened kind does have a fair amount of sugar in it, so if you’re worried about sugar intake, opt for the unsweetened. You can even add a little raw honey or maple syrup if you’re going for an in-between level of sweetness!
Cashew Butter—Cashew butter can be easily swapped out for peanut, almond, or any other kind of nut butter to meet your preference!
Almond Milk—Again, almond milk can be swapped for your non-dairy milk of choice! I go between almond and coconut milk, whatever I have on hand!
Frozen Banana—It is nearly impossible for Hubs and I to eat an entire bunch of bananas before they go bad, so when I see that they’re on their last leg, I throw them in the freezer. It’s less waste, and frozen bananas make the best smoothies! If you only have fresh bananas on hand, though, don’t despair! Just add a few extra ice cubes or stick the smoothie in the freezer for a few minutes after making it, just so that it’s cold.
- 1 Frozen banana
- ½ Cup Almond milk
- 2-3 Heaping TBS sweetened vanilla So Delicious coconut yogurt
- ½ tsp Chia seeds
- 2 TBS Cashew butter
- 1 Ice cube
- 1 TBS Raw cacao powder
- Sprinkling of Enjoy Life dairy-free chocolate chips
- Peel the banana. Use a vegetable peeler to get off the stubborn frozen skin.
- Throw it all in the blender and give it a spin. A few short pulses followed by ~15 seconds of blending should do the trick!
- Enjoy your guilt-free sweet treat!
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