For those of you who follow me on Instagram, you may have seen a few recent posts about some pretty big news. I just moved to Brooklyn, New York, with my boyfriend, Daniel! Daniel and I met when I was studying in Mexico during college and have been long distance pretty much ever since (besides a short 10-month stint when I lived there after school).
I am so proud of him for getting into school in New York to study a Master’s in Education so he can continue teaching. As for me, I’ll continue working at B Lab, the non-profit I have been with since school, working out of our New York City office instead of the Pennsylvania office. I was ready for something new and I can’t wait to explore Brooklyn and Manhattan.
I’m definitely going to miss Philly a lot, but I know this is just a “see you later”. Since my job’s headquarters, so many of my friends, and my parents are there, I’ll be going back quite a bit. I’m so excited for this new adventure and can’t wait to do it with Daniel! Lots of sappy couple pics on Instagram to follow 🙂
Now onto the popsicles… I’m holding onto the last weeks of summer and these popsicles have been my best friend over the past few months. One day, I realized I had this problem- I really wanted ice cream, but there was no way I could safely get it home from the grocery store without it melting into a puddle. So on a complete whim, I bought popsicle molds at Whole Foods and made up this super simple recipe the same day. I had ripe bananas sitting around and knew I wanted to make a healthier version of a fudgesicle. With just four ingredients, these popsicles taste rich and chocolatey but are actually so light and refreshing! I think you’ll quickly see that buying popsicle molds is so worth it and that there are millions of flavor combinations and recipes you can try. I know these will not be my last!
I’m off to Cuba today with my Mom and I can’t wait to share pictures with you after our trip.
How are you holding on to the last few days of summer?
- 3 bananas, extra ripe
- 1 cup unsweetened almond milk
- 2 tablespoons cocoa powder
- 2 tablespoons natural unsweetened peanut butter
- Add all ingredients to a blend and blend until completely smooth.
- Pour evenly into popsicle molds and freeze according to package instructions (after a few hours mine were hard enough to eat but overnight was best).
- To eat, run popsicle mold under lukewarm water and remove from the plastic case.