My first time in California over Memorial Day weekend. I hardly slept a wink.
Palos Verdes Cliffs
Obligatory shot of palm trees
Lunch on the patio at Nelson’s – Terranea Resort
Crabcake sliders – delicious
Mahi Mahi Tacos
The cutest baby goat at the Beverly Hills Farmers’ Market petting zoo
Sunflowers for my hosts and beach picnic snacks from the farmers’ market
Eating out in LA was amazing, and it was followed by a weekend of the yummiest wedding food back on the East Coast, but now I’m ready to drink smoothies for the foreseeable future. Here’s my go-to green smoothie that tastes like a milkshake 😛
A big fistful of baby spinach or baby kale (roughly 1 cup packed)
1 ripe banana, cold (from the fridge)
1/4 avocado, cold (from the fridge)
2 cups original or vanilla soymilk
Optional: fresh mint leaves (summer favorite!) or a dash cinnamon (fall favorite!)
2-3 ice cubes, if you forgot to refrigerate your banana and avocado
- Refrigerate the banana and avocado overnight. For a truly ice cold smoothie, peel the banana and freeze it in chunks.
- Place the baby spinach or kale in the blender first, then add everything else on top.
- Blend everything on high for a minute until smooth and frothy.
- Drink immediately.