When you have jet lag, you might stand in your kitchen and experience vertigo over the thought of making soup. You might lie on your couch, catatonic, watching old Katie Holmes movies. You might read a heady book on the history of the banana republics and United Fruit or wander food markets in a daze. You might watch The Shining, as if it’s the first time you’ve seen it instead of the 1,564th time.
Jet lag is real, friends, and yesterday was comical and exhausting. The idea of cooking a complicated meal was unimaginable, and I stared at the greens in my fridge and wanted to go to sleep. The afternoon wasn’t as daunting as was the evening, when I wanted to crawl under the covers at 7pm and fall asleep. Thankfully, I made it until 9pm.
For dinner, I made this huge smoothie (it’s made for two), shoved some chorizo in my mouth and tumbled to bed. Today I plan to summon the strength for a CFE class and making my lunch for the work week. Pray for a woman.
INGREDIENTS: Recipe from The Oh She Glows Cookbook, modified slightly
2 cups almond milk
6-8 pitted dates
2 tbsp cacao
1 tsp vanilla extract
1/4 cup ripe avocado
2 tsp unsweetened coconut flakes
6-8 ice cubes
Add all of the ingredients to a high-powered blender or Vitamix and blitz until smooth. Serves two, or you can be a jetlagged imitation of me and drink the whole lot of it and pass out at 9pm.