Happy Monday, friends!
How was your weekend? It was pretty low-key around here as I oscillated between enjoying the last few days of Spring Break and trying to get lots of things done to gear up for this week.
I spent a lot of yesterday in the kitchen making a huge patch of veggie quinoa & sweet potato chili (recipe soon!) and trying to get better about meal prep–I used the food processor to chop up carrots, cucumbers, bell peppers, and broccoli, made a few hardboiled eggs for snacks, and cooked batches of quinoa, brown rice, black beans, and chickpeas to have on hand for the week. I’ve definitely been eating more carb-centric the last few weeks and I’m hoping this will help me get a few more veggies back in my life!
My other fav snack to make ahead and take with me lately is this go-to mango smoothie. It’s super simple but the combination of the frozen mango, creamy greek yogurt, and almond milk is such a treat and great for when I’m craving something sweet!
Go-To Mango Smoothie
1 cup frozen mango
2 tablespoons full fat Greek yogurt
1 cup unsweetened vanilla almond milk
1 teaspoon chia seeds
1 teaspoon hemp hearts
1 dash cinnamon
Combine all ingredients in a blender and pulse until smooth. Enjoy!
Time: 5 minutes