This Columbus Day Weekend coincided with my fall break at NYU, and I escaped the hustle, noise, and crowds of the city for the first time since moving over a month ago. I went back to Boston and finally saw Ben’s new apartment. I’m growing used to the small spaces of New York, but his new place felt like a palace compared to our cozy little apartment. Seriously, you could fit my apartment into his 3 times over. Their kitchen has so many cabinets that they don’t know what to do with half of them, and some are still completely empty. It really put things into perspective!
We left Saturday morning to spend two nights in Maine with Ben’s aunt and two cousins. We’ve been planning this trip since August, and we had an amazing time. We lucked out with good weather, and had a quintessentially New England weekend. We shopped at the outlets, drove down to one of the beautiful lighthouses, and watched Ben’s cousins at skating practice (they are in high school, and are incredible ice skaters!). Oh, and we also ate like kings and queens. I wasn’t really expecting amazing food in Maine, but every meal we had was phenomenal. And Ben’s aunt made sure we never felt even a slightest pang of hunger. “Snack time” was even elaborate – guacamole, cheese and crackers, chocolate covered pretzels, trail mix, and the list could go on!
It was sad to say goodbye, but I’m on a bus back to NYC and will go to work and class tomorrow as usual. After a weekend of major indulgence, I feel the need to stick to light, veggie-filled meals this week! I seriously think my stomach expanded over the last few days and it needs to shrink back to size :-). Since I don’t really have fresh produce at home, I’ll probably make this quick green smoothie bowl for lunch when I get back. It’s light yet filling, sweet but not overpowering. Frozen banana and mango give it a tropical twist, so I like to top it with unsweetened coconut, chia seeds, cacao nibs, and a hint of cinnamon. Granola is always a great choice too, or nuts and seeds.
Mango Banana Green Smoothie Bowl
(serves 1)
½ cup almond milk
½ cup cold water or coconut water
1/2 tsp vanilla extract
2 cups greens (I like to use spinach and kale)
1 medium banana, frozen
½ cup frozen mango chunks
1 tbsp agave (optional)
3 large ice cubes
1 tbsp chia seeds
1 tbsp unsweetened shredded coconut
1 tbsp cacao nibs
dash of cinnamon
1. Combine almond milk, water, vanilla extract, greens, banana, mango, and ice (and agave, if using) in blender in the order listed. Blend on high until smooth and combined.
2. Pour in bowl and add your toppings! Enjoy with a spoon, pretending you’re sitting under a palm tree :-).
How was your long weekend? Did you stay home or take a mini vacation somewhere?
We left Saturday morning to spend two nights in Maine with Ben’s aunt and two cousins. We’ve been planning this trip since August, and we had an amazing time. We lucked out with good weather, and had a quintessentially New England weekend. We shopped at the outlets, drove down to one of the beautiful lighthouses, and watched Ben’s cousins at skating practice (they are in high school, and are incredible ice skaters!). Oh, and we also ate like kings and queens. I wasn’t really expecting amazing food in Maine, but every meal we had was phenomenal. And Ben’s aunt made sure we never felt even a slightest pang of hunger. “Snack time” was even elaborate – guacamole, cheese and crackers, chocolate covered pretzels, trail mix, and the list could go on!
It was sad to say goodbye, but I’m on a bus back to NYC and will go to work and class tomorrow as usual. After a weekend of major indulgence, I feel the need to stick to light, veggie-filled meals this week! I seriously think my stomach expanded over the last few days and it needs to shrink back to size :-). Since I don’t really have fresh produce at home, I’ll probably make this quick green smoothie bowl for lunch when I get back. It’s light yet filling, sweet but not overpowering. Frozen banana and mango give it a tropical twist, so I like to top it with unsweetened coconut, chia seeds, cacao nibs, and a hint of cinnamon. Granola is always a great choice too, or nuts and seeds.
Mango Banana Green Smoothie Bowl
(serves 1)
½ cup almond milk
½ cup cold water or coconut water
1/2 tsp vanilla extract
2 cups greens (I like to use spinach and kale)
1 medium banana, frozen
½ cup frozen mango chunks
1 tbsp agave (optional)
3 large ice cubes
1 tbsp chia seeds
1 tbsp unsweetened shredded coconut
1 tbsp cacao nibs
dash of cinnamon
1. Combine almond milk, water, vanilla extract, greens, banana, mango, and ice (and agave, if using) in blender in the order listed. Blend on high until smooth and combined.
2. Pour in bowl and add your toppings! Enjoy with a spoon, pretending you’re sitting under a palm tree :-).
How was your long weekend? Did you stay home or take a mini vacation somewhere?