If you would have told me back when I was a journalism student that I would eventually be a food writer and professional recipe developer, I’m not quite sure what I would have thought. Back then I was interviewing bands and trying my hand at concert reviews while simultaneously trying to establish a credible name for myself as a news journalist. Sure, I baked regularly, but it was for fun. I didn’t give much thought to the fact that I could transfer my love of baking and cooking into a job, let alone a significant part of a freelance writing career. I’m so glad I came to my senses, though; with my food- and nutrition-related articles in a number of publications, I’m lucky enough to be able to stretch myself and hone my craft, all while eating well and playing with my food.
Today I want to share with you my latest article, “Chill out: Beat the heat with homemade ice cream, frozen yogurt and the best smoothies on the block” (page 40), in the June 2013 issue of Pregnancy & Newborn Magazine. The article features five original summer recipes, including Chocolate-Earl Grey and Blueberry Ice Cream, Banana Bread Frozen Yogurt, and Carrot-Beet-Apple Sorbet. If you’re looking to give a healthy edge to your treats, I encourage you to try out the Chocolate-Cinnamon Smoothie, which features a base of avocado (you can’t even taste it!) and is sweetened with banana and honey.
Whether you’re pregnant or not, I think you’ll enjoy these creative ways to cool off in the summer months. I hope you’ll check out the story!