Damp is the word that comes to mind to sum up this weekend. David was away for the weekend and the weather was cool and rainy so I decided this would be the weekend I would lay low.
On Friday evening I taught my first full Bar Method class which means it’s only a matter of time until I’m certified! Inevitably, I always crave tacos on Cinco de Mayo and since I had a Mexican lunch, I really wanted a home cooked meal more than ever. We were running low on groceries since it was the end of the week so I used what I had to make a fresh, homemade pesto loosely following this recipe (I used a mixture of cashews and almonds and also added a handful of baby kale), which I paired with gluten-free pasta and cannellini beans.
I also made a quick batch of these sweet potato chocolate chip cookies. I omitted the maple syrup to make them sugar-free. They were fluffy and cakey and soft and so good. 
After a workout on Saturday, I grabbed an acai bowl at Juice Press which I ate outside in the few moments of sun we had then headed to a facial at The Aveda Institute. This is my favorite place in the city to get a facial. I wrote about why I like it here. When I left my facial, it was cold and dreary outside so I did a little shopping in SoHo then made my way home.
Sunday started bright and early teaching barre class then a celebratory ginger turmeric matcha latte from Cha Cha Matcha. The city was really quiet so early on a Sunday morning so I really took in the stillness and decided to walk the two miles home.
Later in the afternoon, David arrived home so we went out to run a few errands and ended the night with these Black Bean Burgers – one of our favorite meatless meals.
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