This is my two hundredth blog post. It seems like it should be more than that, but two hundred is a lot, a big blogging milestone. Most of the posts were recipes, written and photographed by me. That’s a lot of pictures, words, food, dishes, and ingredients. In these two hundred posts, I have discovered blogging is the most interesting, most difficult, most frustrating thing I’ve ever done.
I have learned so much in both the kitchen and the world of technology. I know what a widget is, how to identify a spam comment from a mile away, and that advertising on Facebook is a waste of time and money. I know that foil needs to be placed under pans that could possibly overflow or I’ll have a long day ahead of me, that cookies are hard to bake perfectly, and homemade marshmallows are the best thing on earth. But I have a lot left to learn. For example, does anyone understand Google Plus? My photography skills are hopefully continuing to improve. And monkey bread, I will conquer you.
Blogging isn’t anything I thought it would be. It was supposed to help launch my writing career. Instead, I’ve got a writing career I can’t get off the ground and a blog growing so slowly a family of snails just passed it. Companies don’t contact me for the most part. Rather, I contact them. And then, they ignore my repeated phone calls and/or emails. Good times . . . not!
It takes a shocking amount of time to blog. From choosing and developing recipes to making and eating them, then taking pictures and editing those, writing posts, and putting all the parts together. Plus, there’s lots of grocery shopping. Don’t forget about social media, food porn sites, leaving comments on other blogs, maintaining my blog, dealing with companies . . . I need a nap. Most of the time, the day is over before I even know what happened.
Blogging has opened a new world to me. New foods and recipes, lots of friends, even if we’ll probably never meet, and a constant desire to work harder and improve. I always have hope one day my blog will explode in popularity and I suppose that’s what keeps me going, along with all of you, my wonderful readers and the comments you leave. Thank you for your support! I’m excited to see what the future holds and I hope you are too.
For now, the future holds this Healthy Banana Kale Smoothie. This is a super breakfast, lunch, or snack that is packed with superfoods, along with being vegan and gluten free without a drop of refined sugar. Frozen bananas and almond milk make this extra creamy – no fattening ice cream needed! The bananas, along with a heaping helping of blueberries are all the sweetness needed. We all know kale is one of the healthiest foods for you, and it’s perfect in here because you don’t drink it and think it tastes like kale. It tastes like bananas and blueberries. It is cold and refreshing and tastes like a decadent summer treat. But that powerhouse kale is in there giving you tons of nutrients. Healthy and craveably good, this is exactly the kind of recipe I want to celebrate my two hundredth post!
- 2 bananas, cut into pieces and frozen
- 1 cup blueberries
- 1 cup kale, chopped
- 1 cup unsweetened almond milk, more if necessary
- In a blender or food processor, place the bananas and kale. Blend until finely chopped. Add the milk and blend until creamy. Add the blueberries and blend until the smoothie is thick and creamy without any lumps. If it is too thick, add more milk and blend again. Serve immediately.
- Prep Time: 5 minutes