Sorry for the brief hiatus. I thought that I’d be able to write a post last weekend when I was home in Minnesota, but instead ended up playing cards and watching March Madness with the family. Turns out I’m not that good at posting regularly, BUT I am getting much better at gin rummy and spades. I am also waiting to start up my “What I’m eating this week” series until I get back from my trip to SPAIN in mid-April. With all of the traveling it’s hard to maintain an orderly meal schedule and budget. But I can confidently say that all of my grocery budgeting in the last 6 months has helped enormously in saving for this trip to Seville.
April is going to be a crazy busy and fun month. Next weekend I’ll be preparing for my vacation to Spain (I leave on April 11), and then I’ll be visiting one of my best college friends in Chicago, and then I’m flying to Los Angeles to visit friends at the University of California – Irvine. When you have a full-time job, things can definitely sneak up on you. I feel honestly unprepared for my trip across the Atlantic – it’s going to be around 70 degrees Fahrenheit in Seville (read: shorts and tank top weather) and I am still trying to shed some of those winter lbs (put on for warmth, of course). Like many others, I definitely struggle with my body image at times. I’ts hard to balance wanting to eat and live more healthily, while also accepting my current self, with all my imperfections. If you spend any amount of time on Instagram, you really can’t avoid seeing all of the fitness models/generally hot and skinny people and comparing yourself to them. I really do love Instagram, but sometimes I definitely need a break!
Anyway, that’s partly why I’ve been experimenting in the kitchen trying to create the most amazing green smoothie possible. I generally am not a fan of the “7 day fixes” or “10 day to bikini body” type diets, buuuut for this week I am going to be eating mainly smoothies. And doing this 7 day leg challenge. I really want to work on toning my legs, so hopefully this is something that I will keep up after the trip.
The thing about smoothies is, the more you eat them, the more you crave them. When I haven’t had a smoothie for a while, they don’t sound appealing AT ALL. But now that I’ve been regularly having a smoothie for lunch, or have a smaller smoothie after a workout, I definitely have started to crave them. I just know that I’ll feel so much better after a post-workout smoothie versus post-workout tacos.
After a lot of experimentation, I finally created a smoothie that I could eat breakfast-lunch-and-dinner, and probably snack on too. It’s creamy and filling, with just the right amount of sweetness, and you can pack in as much spinach as you want. Also, it’s so dang pretty! Since I’ve started blogging it definitely takes me at least 2 times as long to eat something – first I have to plate it beautifully then take approximately a million pictures, of which I will pick like 3 to actually use. But I wouldn’t have it any other way!
I hope you enjoy this smoothie!
Go-to creamy green smoothie
1/4 cup blanched almonds (I used slivered)
Heaping tablespooon of nut butter (I used chocolate-coconut peanut butter – UNREAL)
1-2 tablespoons shredded coconut
1/4 of a large avocado
1 cup milk
2 tsp agave nectar (or to taste)
1 frozen banana
A couple handfuls of spinach (frozen or fresh)
- Add ingredients to blender, making sure that the frozen items are on the bottom near the blades.
- Blend until smooth
- Serve topped with more slivered almonds, coconut, banana slices, and anything else you have on hand!