So today is kind of a big day.
You see, it’s my ONE YEAR BLOGIVERSARY!!!!!
I can’t believe it’s been one whole year since Well and Full was born!! I’ve come so far since my very first post back in May 2015. This year has come with some pretty major changes, but I think things are finally taking a turn for the better. When I started W+F, I was working at a corporate job I really didn’t like, slowly getting sicker and sadder as I sat at a desk all day. I finally quit, and decided to move back home to save money as I figured out what I wanted to do. Once I quit my job, it’s like the universe knew that I was ready to take on more on the food blogging front, and sent so many amazing opportunities my way. I received an offer to be featured in a holiday cookbook published by an amazing brand. I started my own channel on Nom. Only yesterday, I received my acceptance into my chosen Master’s in Nutrition program!! And most of all, I received my very first cookbook offer from a publishing house! (More on this later!) I never would have guessed that all of these things would happen to me so soon. I feel so blessed and honored to have been offered these amazing opportunities, but it wouldn’t have been possible without all of YOU!
You, my readers, are everything to me. You are what make this blog possible, and all that goes with it. Without you, none of these wonderful things would have happened. And I can’t thank you enough for being a reader of Well and Full!! God bless every one of you :)
Banana Mango Sorbet
- 3 Bananas sliced and frozen
- 2 Cups Fresh Mango
- Bee Pollen optional
In a food processor, combine frozen bananas and fresh mango. Process until smooth and creamy.
For a soft serve-like consistency, serve sorbet immediately. For a more ice cream-like texture (which is what I did), freeze sorbet in a bowl or pan in the freezer for 3-4 hours, or until desired consistency is reached.
When set, scoop sorbet into bowls or glasses and top with bee pollen.
Song of the Day:
Don’t Stop Believin’ – Journey