While living in LA has its perks, life here frequently leaves me craving lush greenery, open space and fresh air.  So when my boyfriend asked me to accompany him on a business trip to Lake Tahoe over the weekend, I jumped at the opportunity to get away from the city (and the overly dramatized ‘Carmageddon‘).  Being that this was my first trip to Tahoe, I was thrilled that it was just as beautiful as I’d imagined.  Our weekend was filled with the great outdoors, tasty eats, some eventful golf tournament work and just enough relaxation time to leave me feeling completely refreshed.  Here are some of my favorite things from the weekend that I’m already missing.

Picturesque views and mountainous terrain.

Sparkling, clear, turquoise water.

Green pines juxtaposed against a clear blue sky… something that made me
a little homesick for Michigan.

The smell of fresh cut grass and stunning views on Edgewood Tahoe Golf Course.

Some of the greatest sweet coconut prawns I’ve ever had… served with Thai chili aioli and horseradish dipping sauce from The Beacon Bar and Grill at historic Camp Richardson.

Hands down the best dirty burger we’ve ever ordered… properly named “The Kitchen Sink” and served open face with chili, swiss, pepper jack, cheddar, sautéed onions, jalapeno, bacon, fried egg and avocado… with a side of garlic fries. YUM.
(Also from The Beacon Bar and Grill).

Scrumptious sweets from the Camp Richardson Coffee Shop.

I contemplated whether to title this post “60 Second Smoothie” or “Best Smoothie Ever” as both would be entirely true.  I picked the latter when I remembered how my friend (who originally shared this concoction with me) sold it: “This is the best smoothie you’ll ever have.”  Done.  I’ve tweaked it a bit over time to make it my own, but the basic components still remain: A banana, frozen fruit, milk.  As someone who consumed way too much yogurt as a kid, I simply can’t stand it in my smoothies and I’m not a fan of blended ice.  Jump-start your day with this super fast and absolutely delicious variation and I promise you’ll make it a part of your daily morning routine.

1 medium banana
1 handful of frozen strawberries
1 handful of mixed frozen berries (I use blueberries, blackberries and raspberries)
1 handful baby spinach (I promise you CAN NOT taste this in your smoothie and it adds a natural Vitamin B boost)
3/4 cup milk (or milk substitute)

Peel the banana and break it up into small pieces.  Combine ingredients in blender (I use the Magic Bullet and swear by it).  Blend until no solids are left and the mixture is a smooth, frothy consistency.  Apply sip rim and drink from blender cup (if you’re using a Magic Bullet) or pour into a 16oz. glass and garnish with fruit.  Serves one.

This is an impressionable alternative to juice if you have house guests and it is simple enough to make for multiple people.  I like the taste of the berries, but frozen peaches, mango and pomegranate make very tasty alternatives!

It’s officially bikini season and in my effort to cut back, our fridge is stocked with tons of healthy salad ingredients.  To be honest, I get really tired of plain, leafy greens so I try to mix it up to keep things interesting and stay on track.  For me, sometimes that means cutting the lettuce all together and substituting cucumbers.  I know, I know, spinach and spring mix are better for you, but I promise the crisp freshness of this delicious Greek Cucumber Salad will not disappoint.

2 large cucumbers (peeled and chopped)
2 cups sweet cherry tomatoes (halved)
1/2 large red onion (thinly sliced)
1 ripe avocado
2/3 cup Kalamata olives (pitted and quartered)
*I use Mezzetta brand Pitted Kalamata Olives Marinated with Herbs and Napa Valley Cabernet
2 tbsp. Greek dressing
*I use Girard’s Greek Feta
Sprinkle of feta cheese
Freshly ground salt and pepper to taste

Serves 4 as an appetizer, 2 as an entrée.