This blueberry cheesecake smoothie is packed with protein from a secret ingredient - cottage cheese! Top with crumbled graham crackers!
Well, I'm back after taking a few days away from blogging and social media. It's been a rough couple of days for me, as I'm sure it has been for many of you. If you're scared and in pain, please know that I'm with you, I hear you, and I love you.
For those who are in pain right now, I wish I had the right words, but I don't. The best advice I can give is to take care of yourself. Do whatever it is that you need to do.
Wear the same pair of sweatpants for three days straight (I have). I would also highly recommend fuzzy Christmas patterned socks.
Drink lots of tea. Or wine. Or a bleach martini (kidding!).
Surround yourself with friends. Laugh together. Cry together.
Binge watch episodes of Gilmore Girls. Just skip the ones with Dean - he's the worst.
Go for a long run. Take a yoga class. Or, lay on the couch in a fetal position and don't move until you have to pee or eat.
Snuggle with your dog, your cat, your guinea pig...your goldfish. Whatevs.
Get angry. Scream. Cry. Punch things (preferably not other people, although if you need to tape someone's face on a punching bag that seems appropriate).
Order pizza. Eat macaroni and cheese. Have frozen taquitos for breakfast.
Let yourself feel your emotions, however painful it may be. Because you have to feel your emotions before you can move on and take action. And we need action.
The past few days, I haven't had much of an appetite. It's been a lot of toast and peanut butter and smoothies. It's all I feel like right now.
If your stomach is similarly in knots and the idea of a real meal is totally unappealing, here's a recipe for a blueberry cheesecake smoothie
Blueberry Cheesecake Smoothie
- 1 cup frozen blueberries
- 1/2 frozen banana, cut into chunks
- 1 cup low fat coconut milk
- 1/3 cup cottage cheese
- 1 tablespoon cashew butter
- 1/2 teaspoon vanilla extract
- Crumbled graham crackers, for garnish
- Blend all ingredients together in a blender until creamy. Top with crumbled graham crackers.