I can’t believe it but we have been officially living in Northern CA for a year now. The time has really flown especially the last six months.
I still remember the long plane ride made longer by trying to get our 8 month to nap. Then we waited at the airport for two hours due to an issue with our car rental. After a long meeting with the apartment complex, signing a ton of paperwork, we finally could see our new home.
The stark empty apartment was a welcoming sight especially for our kids. The first few months, I often remember telling myself to just mentally get through the day, then the week and so forth. My year was broken up by when family would visit and when we would be able to fly back home. I felt so isolated as a mother of two young kids and it was stressful to venture out when I didn’t know the city.
Thankfully, this platform to write and share recipes was one of few ways I was able to push through. So, many of you encouraged me and shared pieces of your own moving journey and I will be forever grateful for you.
Thank you for listening as our family adjusted especially as I learned to make a new home for my little ones.
Now at our one year mark, I can’t imagine having life any other way. Moving to CA from MI was a huge change for our family but one we would easily make all over again. 🙂
Make no mistake though, I’m still getting used to life in CA. Like the other day, when one of the ladies I passed by made the comment that she was ready for winter. This isn’t something that you would usually hear back in MI. We love summer and fall and try to survive winter. 😉
To be honest, I am ready for some cooler weather too. But until then, I’ve learned to enjoy the best of Fall flavors with a summer feel.
Like this…….Pumpkin Nice Cream Recipe
This Pumpkin Nice Cream recipe is perfect in so many ways. Only 5 ingredients and you don’t need an ice cream maker. It’s easy on the waistline and tasty on the tongue. Imagine pumpkin pie meets cold creamy “ice cream.” 🙂
Pumpkin Nice Cream Recipe
8 hours, 5 minutes
8 hours, 5 minutes
Author: Allison Kuslikis
4 large ripe bananas
1 - 15 oz of pumpkin puree
1/4 cup maple syrup
1 tsp. vanilla
1 tsp. pumpkin spice
1/4 cup crushed walnuts (optional)
Place all the ingredients into a blender and blend until smooth.
Pour ingredients into a freezer safe container with lid and freeze overnight.
Before serving, place pumpkin nice cream on the counter and let it thaw for 20 minutes.
Top with crushed walnuts.
Calories per serving: 176.62 kcal
Fat per serving: 0.55 g
Saturated fat per serving: 0.21 g
Carbs per serving: 44.38 g
Protein per serving: 1.9 g
Fiber per serving: 4.66 g
Sugar per serving: 28.07 g
I would love to hear from you. If you give this recipe a try, please let me know by giving the recipe a rating and leaving a comment.
Looking for more healthy gluten-free and dairy free pumpkin recipes? You may want to check out my Pumpkin Chocolate Chip Cookies here.