This summer has been different…for many reasons. My life is more local now that Matteo is not going to preschool across the city anymore, which makes it easier to be physically active while walking him to his new activities. Hooray for that!

I’ve also been feeling less bloated this summer which, based on past experience, can only be described as a miracle. Last summer the second I stepped outside things just blew up and I felt very uncomfortable. Perhaps I got lucky this year? Highly unlikely. And luck can always change, so I’d like to think it was something I have more control over.

Maybe it’s that I’ve been avoiding processed meats like the plague, which means less sodium intake. Lunches have been tuna salad or leftovers from dinner the night before. We also scored a SodaStream for free on our Buy Nothing neighborhood group, so I’ve been drinking bubbly water like it’s my job. Serious hydration going on here. And burping, but whatever, it’s the price you pay.

And desserts, seems like I’m either having small amount of dark chocolate to fix my craving or dried fruit with coconut flakes or a healthier version of something that should be decadent. Like banana ice cream made with frozen bananas, peanut butter and cocoa powder. Easy to make and so much better for us than regular ice cream. Another bonus: reduces food waste by using overripe bananas that would otherwise be put in the compost bucket.

So there. I’m going to keep up my good work and see if my comfort level stays the same throughout the entire summer. Let’s hope! Either way, these are all good habits that I’ll keep up anyway.

Inspiration for the frozen banana, peanut butter, and chocolate ice cream substitute can be found here.