So this is a really exciting day for me. Exciting and big!
Today I am starting my first “real” job. Real as in 40 hours each week with a decent pay grade (a good chunk more than I’ve ever made!) and benefits, to boot. I’m excited.
Since I graduated I’ve been working part time at the front desk of a local gym. The hope was that it would lead to a personal training position (as they promised), but it didn’t seem like it was headed that way any time soon, so I continued to look for jobs in my field (microbiology). I found an open position at a local Santa Maria company through the help of a Professor and an old lab partner and sent in my resume. A couple days later I had an interview, and a job offer the next day!
While I am really excited, I am also really nervous. Mostly about the dog. Dedas is my baby and, up until this point, I’ve been able to spend a lot of time with her every day. When I was in school I was only gone for 4-5 hours at a time, and the most she was alone while I was working at the gym is 6 hours. But starting today she is home for 10 hours every day, and it is breaking my heart. I know people say that they just sleep all day and that so many people have dogs that stay home alone and are just fine, but I just can’t get over it.
It has been the single hardest thing about starting this new job. I hope it gets easier.
So on that rather depressing note, let’s talk about ice cream? Or sherbet, more appropriately. I’m really digging this stuff. I made it a couple weekends ago and it sat in my freezer untouched for a whole week because I couldn’t find the time to take pictures of it. And even after all that time in the freezer it scooped like a dream. Even though I was totally using a tablespoon as an ice cream scoop because our housemate moved out and took his scoopy device with him… someone please buy one for me. Please?
Mango is a really creamy fruit in general, so I would even venture to say that the cream cheese in this recipe is optional. It might not scoop as nicely or have that subtle cheesy flavor, but it’ll sure be damn good. And if you’re super into the lime flavor, add another Tbsp or two of lime juice. AJ isn’t so hot on limey stuff, so I kept it to a minimum. But yeah. Once the photos were taken and we are allowed to dig in, we definitely polished off a good half of the recipe in one night. Aren’t I supposed to try to lose weight for our wedding? This might become a problem.
Also, don’t forget to sign up for the Nutrition Boot Camp giveaway from Simple Roots Wellness! Speaking of, this is my plan to clean up my diet before our wedding. How perfectly timed is that?!
Mango, Lime & Cream Cheese Sherbet
A super simple and easy recipe for Mango Lime sherbet! Sweet mango pairs with tangy lime for an all-out party in your mouth. The addition of cream cheese (vegan or otherwise!) makes it super creamy and smooth. Scoopable right out of the fridge, it really is the perfect frozen treat!
- Prep Time: 5 mins
- Total Time: 5 mins
- 1 1/2 lbs (about 4 1/2 cups) frozen mango
- 1/3 cup white granulated sugar
- 1/3 cup cream cheese, vegan or otherwise*
- 2/3 cup almond milk
- Pinch salt
- 2-3 Tbsp fresh lime juice
- Combine everything in a food processor and process until smooth. It may take a while. Add a bit more almond milk if needed.
- Spread into a freezer-safe container, cover with plastic wrap, and freeze a few hours until solid. It should be pretty scoopable when fully frozen, but if not let it sit out for 5-10 minutes before serving. Enjoy!
-I used Tofutti “Better Than Cream Cheese.” Regular cream cheese would most definitely work, and would likely be a bit more delicious.