Why hello there, gratuitous garbanzos of mine.
I posted this picture on Instagram yesterday and got questions on outfit details so here we go! I’m rockin’ these jeans (legit the only pair I wear), this black top, this vest (not exact but similar), these sunglasses, and these boots (not the same pair but super cute and 40% off!). Photo cred goes to Photo 243!
In other news, we’re off to Telluride tomorrow for a ski trip (it’ll be my second time skiing…) and I can’t freaking wait. Most of the trip is planned already but if you have any last minute recommendations, holler at me!
Breakfast was the most beauteous smoothie bowl made with half a huge beet (peel it and blend it raw), frozen Wild Blueberries, frozen cherries , a couple chunks of frozen banana, frozen spinach, frozen peas, frozen cauliflower, cacao powder, avocado, almond butter, cinnamon, vanilla spirulina protein powder, and unsweetened vanilla almond milk topped with Cherry Almond Granola (def went back for more), coconut chips, and cacao nibs. It was nice and thick and quite literally a dreamboat.
I’ve also been drinking a ton of herbal tea. Yesterday morning I had Numi rooibos and Trader Joe’s mint melange, always with a big splash of almond or coconut milk.
Lunch was a spin-off of this Loaded Lentil Salad on top of spinach, cucumbers, peppers, and extra balsamic. Other lunchy noms included a big organic sliced gala apple, a few Lemon Coconut No-Bake Bites (omgomgomgomg so good), and baby carrots with crunchy peanut butter.
I also snacked on these insanely crunchy and satisfying dried plantain chips with coconut oil and sea salt from Amazi, a socially driven women owned food company. They’re organically grown and made in Uganda and you need some of that crunch in your life!
When I was ready once again for a warm drank (when am I not?), I made a turmeric latte by heating a cup of almond milk with 1/2 tsp each of turmeric, cinnamon, and raw honey. I whisked it till it was super frothy and hot and drank it in like ten seconds flat.
Dinner was leftover Creamy Vegetable Curry from The Oh She Glows Cookbook over brown rice with a hugh jass salad on the side complete with homemade balsamic dressing, cucumber, peppers, and avocado.
I also had roasted broccoli with garlic and marinara, unpictured leftover sweet potato with Sunbutter and sea salt (still dying over that combo), and some pasta from the boyf’s heaping dinner pile.
Dessert was a couple of these incredible Flourless Raspberry Thumbprint Cookies, which are a spin-off of my Ginger Snap Cookies. I’m posting the recipe tomorrow so you better make them for your honey bunny (or yourself!) for Valentine’s Day!
Thennnnn I was hangry at 10:15pm while I wrote this post so I made an ugly little smoothie with frozen cherries, a chunk of frozen banana, frozen cauliflower, frozen spinach, almond extract, cinnamon, and half a scoop of Chocolate Vega Protein + Greens topped with coconut and granola. Hit the spot!