So we’ve been busy. Really busy. Busy as in I can’t remember the last three months of my life busy. Busy as in I can’t really remember when I last cooked or what I might have made.
Actually, I’m not sure that I remember how to cook, to be honest. We didn’t eat too poorly during the last few months. Carlo cooked some good stuff, but we relied heavily on our stuffed-to-capacity freezer. I also used the blender a lot. If it wasn’t in the freezer or I couldn’t whiz it together in the blender, we didn’t have it. Wooden spoons, spatulas, pots and pans languished in their drawers while I whirred fruits and nut butters together with milk. I’ve had a LOT of smoothies.
No, this isn’t high-style eating. My mouth is bored, I admit it. But a nice smoothie makes up for a lot of ills. The following is very, very nice.
Blueberry-Vanilla Almond Butter Smoothie
I like this smoothie because I don’t have to add any sugar to sweeten it. The blueberries taste bright and light, and the almond butter is discernable but not overpowering. I suppose you could use milk instead of vanilla soymilk, but then you’d probably need to add some extra sugar.
1 cup frozen blueberries
1-2 tablespoons almond butter
1 cup vanilla soymilk
Blend. Drink. Go to work. Repeat.