I have to admit something to you guys... I'm a bit of a rebel. I resist trends, always. Fashion trends, music trends, and of course, food trends.
As a nutritionist, this can be kind of scary! Sometimes I fear that I'm missing the boat as I watch everyone drift by while singing at the top of their lungs about smoothie bowls and elixirs.
I've never really been good at karaoke anyway.
So, I get into foods and food trends if it feels right for me, and that's the bottom line. I feel that the food, drink, hairstyle even, needs to make sense for me and my needs at the time
For example, a smoothie bowl takes time to eat. In the morning I like convenient and quick breakfast options (unless it's the weekend) so I opt for a traditional smoothie.
Another example: Matcha Lattes. They haven't made sense for me in the past because of one obvious reason...
They don't contain coffee.
I LOVE coffee. I love making it, going for a walk to buy it. I love the way it smells, the way it tastes, and I love just one per day. That's it.
Lately though, my schedule has gotten bonkers. The IBS Academy is in it's 2nd year and things are-a-rampin' up! It's the best feeling, honestly, but it also comes with its stressors. A packed schedule means a stressed nervous system, no matter how much I love the work I do.
So, to show myself love I listen to my body and show up for my health so that I don't relapse with SIBO and I take full accountability of the fact that my "one coffee per day" may not be the most self-loving act or ritual.
Therefore, I've been moving into having homemade lemon and ginger tea in the morning and a dairy-free matcha latte as well.
I hope this trendy, yet incredibly healthy (and tasty) recipe serves to inspire you to enjoy calmer, happier and more productive mornings.
From my (apparently) trendy kitchen to yours
Cassandra Hope, RHN + Co-Founder
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