We started our trip spending our 1st night at The Serras Hotel in Barcelona, which we highly recommend. It was a very laid back and chic boutique hotel located in the heart of The Gothic Quarter. We were immediately greeted with Cava (Spain’s very popular sparkling wine) and homemade chocolate. The staff made us feel right at home the entire time. Our hotel room was immaculate, spacious, and well decorated. They even left us a bottle of champage after we let them know it was our anniversary.
For any interior design fans, the detail in this hotel was amaz. The rooftop pool and bar were definitely a highlight of this hotel. The pool was small which was fine because the views overlooking the marina were fantastic, and the restaurant/bar were excellent. It almost had a Scotsdale, AZ vibe with its’ trendy yet earthy atmosphere, serving items like wheatgrass shots and wellness smoothies.
I used to think that making a smoothie bowl was so easy – throw a bunch of ingredients in the blender and place some pretty fruit on top. Well if you’re like me, you’ll find that there is a little more to it. The first couple times I made it I was so excited until I started putting the fruit on top. The smoothie bowl quickly started swallowing my fruit whole, like quick sand. So in terms of smoothie bowls, the less liquid, the better.
The key to thickening the smoothie is using frozen fruit, and being cautious about how much liquid you use. There are many many different ways you can create a smoothie bowl but this is how I created mine.
There are so many poke bowl varieties today but one of my all time favorites is the classic Ahi Tuna Poke Bowl. This bowl is jammed packed with healthy ingredients, and it tastes delicious too. We can all thank Hawaii for our Poke Bowl influence. In Hawaii, these bowls are an every day comfort food. They are traditionally served with the catch of the day, served similar to sashimi, but tossed in some yummy soy and vinegar sauce. All of the other ingredients are typically served a la carte, allowing you to pick and the choose your toppings. Continue reading “An Easy & Healthy Meal: The Ahi Tuna Poke Bowl”→
There is so much love right now between Matcha and I. I first tried Matcha at Starbucks when I was curious about what a ‘Green Tea Latte’ was. I love lattes and green tea, so I thought I’d give it a try. It was light, creamy, and had a hint of the green tea flavor – simply divine. Traditionally, Matcha is not prepared with any sugar or milk, but I honestly don’t know if I could drink it any other way. Without these additions, it can be a little bitter. Matcha is a bit stronger than brewed tea since it is essentially dissolved tea leaves. However with regular tea, the leaves are discarded after brewing. Continue reading “For the love of Matcha.”→
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