Bites, Bevs, and Blooms
a collection of photos, feelings, and happenings this spring.
Your eyes aren’t deceiving you — I’m back with a new read on this sunny Saturday morning. I can’t believe the last time I wrote to you all was in February. I’ve missed writing these semi-regular newsletters and appreciate your endless patience with me.
I’ve been spending a lot of time on LinkedIn lately and mid-scroll came across a post where someone wrote: “Right now, I’m in that in-between space; where the old life doesn’t fit and the new one hasn’t arrived yet.” I felt like they pulled those words directly from my soul.
I, too, am in that awkward limbo — the one that reminds you how sticky and tricky life can be. It’s been hard to find the words to write when my brain has been occupied with worry and waiting. I’ve been “protecting my peace,” as the Gen Z kids say, and turning inward, nurturing myself in the ways I know how (but often need to be reminded of), and practicing discernment in what I choose to share.
The good news? I’m planting seeds and preparing for shifts and opportunities that align with the next version of me. And there’s life to be lived in this in-between — a life full of bites, bevs, and blooms that are nourishing every part of my spirit.
Bites
I go through phases of creativity in the kitchen. Most weeks, I stick to my usual favorites, but with the shift to spring, I’ve felt pulled toward making colorful, intentional meals that are equally as fun as they are delicious.
Mini Matcha Muffins & Chocolate Chip Banana Bread
If I know one thing in life it’s this– you can never go wrong with chocolate chip banana bread. This recipe from Making Thyme for Health was a hit at my first book club meeting (I’m guess I’m officially at the age of book clubs now). It was so simple to make with just a few ingredients I had on hand and makes the perfect low-effort, high-impact offering to bring to a book club brunch.
For something a little different, I whipped up mini matcha muffins from Rhian’s Recipes after scoring a giant bag of matcha at Costco. If you’re a matcha lover, you’ll love these. They are pillowy, bite-sized, and contain just the right amount of sweetness. I feel like they would be kid-friendly too— just be mindful of the caffeine content.
Homemade Beet Hummus Two Ways: Snack Plate & Wraps
Springtime and root veggies are the ultimate duo. In the spirit of spring cleaning and using up what’s in my fridge, I made a beet hummus on a whim one afternoon and loved the results. I used one raw beet but if you prefer roasted, this Minimalist Baker recipe is a solid go-to.
Lately, I’ve been making snack plates with crunchy veggies like carrots, cucumbers, and snap peas, plus gluten-free pretzels or crackers for a salty bite. I also turned this into a wrap using a Siete almond flour tortilla (another Costco find), beet hummus, veggies, arugula, flaky salt, and a drizzle of Graza olive oil.
Spring Greens Pasta
Probably inspired by an Instagram scroll, this meal has quickly made it into my weekly rotation. I love the Bionaturae gluten-free pasta (which has 8 grams of protein thanks to lentil flour). In a wok pan, I sauté garlic, shallots, asparagus, and peas in EVOO, then toss in the pasta. Finished with arugula, lemon juice, nutritional yeast, salt, and pepper — it's simple, seasonal, and hits the spot every single time.
Bonus Bite: A Brownie Bunny on Easter
This darling chocolate-covered brownie bunny was not homemade but from Fable Creamery — my #1 ice cream shop in NJ that happens to be vegan. I did feel bad chopping its head off but it was worth every bite.
Bevs
Wolffer Estate Non-Alcoholic Rosé
During a girls’ trip to the Hamptons in March, I visited Wolffer Estate and was pleasantly surprised by their non-alcoholic rosé “Spring in a Bottle”. It’s the sober version of their award-winning “Summer in a Bottle” rosé I’m used to enjoying. It’s bubbly, apple-y, and feels like a celebration without the hangxiety. Highly recommend!
“Mr. Tea” from Pulp
On a recent visit to Pulp, an edgy juice shop in Asbury Park, I ordered their “Mr. Tea” and was hit with the most refreshing citrusy, gingery flavors on the very first sip. It was one of those “how did they make this taste so good?” moments. I will be attempting to recreate this and figure out their magic. Their shop may be small but they have tons of vegan options from toasts to nachos and, of course, many colorful beverages. A hidden gem if you’re ever in the area!
Coconut Water Matcha
As the weather’s been warming up, I’ve been craving cool and refreshing drinks. My latest obsession is matcha made with coconut water (I get the pink kind from young coconuts), plus a pinch of sea salt for electrolytes. It’s hydrating, energizing, and an easy swap for my usual homemade almond milk matcha latte.
Blooms
Hand-Picked Tulips from Holland Ridge Farms
After years of seeing this place on social, I finally grabbed tickets to Holland Ridge Farms. As a flower lover that lacks a green thumb, this experience was so lovely. Photos truly do not do it justice. The farm is sprawling with tulips of every hue and I was so surprised by how many different varieties of tulips exist– from the oblong traditional tulips we’re used to seeing to ones that are spiky and fringed. You could easily spend hours walking the fields and admiring them all. I picked a total of thirteen and they are almost all going strong a week later.
Nature Walks
The pollen is no joke this year (I forget what it’s like to not have itchy eyes) but I will not let that stop me from savoring these beautiful spring days that require nothing more than a sweatshirt. Ruby’s been over our usual neighborhood loop, so we ventured to a local walking trail with views of both the ocean and river. It’s a gift to live so close to such beauty — and getting off screens and seeing green and blue space for an hour or so is a powerful mid-week reset.
Blooming into life as a Yoga Teacher
In less than two weeks, I’ll officially be a 200-hour trauma-informed yoga teacher!! It’s been 10 months of learning, practicing, questioning, and honoring all that is yoga. I’ll miss my Wednesday night cohort dearly– eight kind humans who have shaped this journey more than they know.
This training deepened my understanding of how to create and hold safe space — for others and myself. I’m excited to start teaching in a few months and welcome students into a practice that encourages them to show up exactly as they are and find spaciousness within.
If you’re curious about training, my teacher Katie is offering another 200-hour teacher training in Point Pleasant starting this September. She’s deeply grounded in trauma-informed work and makes learning the art of yoga both fun and supportive. I could not recommend it more.
I hope these bites, bevs, and blooms inspire you to find your own curations in this sensational spring season. Thanks for reading, for staying, and for meeting me in the in-between.
xoxo,
Nicole
Congratulations on becoming a trauma-informed yoga instructor!
Katie is the best!