We’re one month into our year-long road trip and all of the driving and go-go-going has finally caught up with me. The last few days, Aaron and I have both agreed that we’d take it down a few notches and aim to do less driving and exploring, and yet we totally fell for that “just a little bit more” and “a little bit farther” each day. Back in Boston, we used to go to bed around 10pm most nights and slowly that’s been pushed to midnight, even after gaining two hours as we headed west. There is just so much to see and do and what if we miss something?! I’m not surprised that this is how we’ve been treating our adventure because it’s how we approach everything we set our minds to doing. And we’re both this way, which means we don’t have one of us countering the other to slow it down.
We’ve declared today to be an “easy day”, which makes me laugh because shouldn’t every day be an easy day when you take a year “off” to explore? But this isn’t a vacation in the traditional sense—we want to push ourselves, get outside our city-centric world, and learn more about how other people live and how we think we want to live this time next year. It’s exciting and eye-opening and tiring, because each moment feels very, very full.
I hesitated in sharing two watermelon recipes back-to-back, but if I’m being true to me and what we’re actually eating, it’s a whole lot of watermelon! Every summer I basically eat one every week and though it’s not particularly awesome lugging one around between travel stops, watermelon offers really great bang for our buck and excellent hydration post-hike. Last week I divided ours into watermelon margarita popsicles and fresh watermelon juice (THE best!), and this week it’s all about the watermelon milkshakes. It may sound strange to combine watermelon and (non-dairy) milk, but trust me, this milkshake is spot-on. Sweetened with a little frozen banana and brightened with a squeeze of fresh lemon juice, this 4-ingredient milkshake is equal parts creamy, cold, and refreshing. I’m declaring it my summer beverage of choice.
- 1 cup creamy non-dairy milk (I've used both almond and soy milks; cashew or coconut milk would also work well, but I wouldn't use rice milk)
- 2 heaping cups frozen watermelon cubes
- ½ small frozen banana
- squeeze fresh lemon juice
- Add all of the ingredients to a high speed blender and blend until smooth. Pour and enjoy!
When freezing the watermelon cubes, it helps to lay them on a parchment-lined baking sheet so they don't freeze into one solid block that even a Vitamix can't blend. Once frozen, you can then transfer the cubes to a freezer-safe container.
P.S. We’re in Yellowstone now and it is massive! With two million acres of (mostly) wilderness, it’s hard to know where to even begin. If you’ve visited and have recommendations, let us know! I’m hoping to see wolves and grizzly bears…from a very comfortable distance.