The tiniest downside—albeit a very tiny one in my book—about being pregnant on a beautiful beach in Mexico is your inability to indulge in an icy cold beer or cocktail while you lounge away. So on our trip I lost no time in ordering that pre-drinking-age standby, the virgin piña colada. I honestly think the last time I had a piña colada may have been in Hawaii when I was in high school. Long time ago. There’s rarely been a time since then on vacations where I would choose a piña over something else, despite my love for that perfect tropical combination of coconut and pineapple. But I have to say it was a total guilty pleasure. Since we’ve been home I’ve turned to making a healthier smoothie version, and I can’t get enough.
Piña Colada Smoothie
1 cup ripe fresh pineapple, frozen
1 large banana, frozen
1/2 cup light coconut milk
1/3 cup of almond milk
A splash of pineapple juice
1/4 cup of unsweetened coconut flakes A handful of ice
Add the liquids to a blender, then top with fruit, ice, and coconut flakes. Blend until smooth.
The secret to that ever-elusive perfect hair day? A few “PHD” products, a curling wand, and one wash per week. That’s become my simple formula for banishing bad hair days and instead enjoying low-maintenance, effortless hair –all week. It’s amazing what a few just-right products and tools can do to create hair that lasts for days in less than 20 minutes. Especially as I near motherhood and juggle more things than ever, reducing my beauty routine into manageable, time-saving steps has been an absolute necessity. I’ve mentioned before that Living Proof’s sulfate-free products are my secret weapon, but I’ve more recently switched to some newer products in their line, so I knew it was time to give you an update. Here’s a quick rundown to how I easily create loose, polished waves and tame my natural curls. Both looks start with the Perfect Hair Day shampoo and conditioner.
Loose & Polished Waves
Apply Prime to just-washed hair from roots to ends. Prime makes my style go the distance.
Apply Perfect Hair Day (a 5-in-1 styling treatment) from roots to ends. Volume, smoothness, conditioning, strength, and polish—all in one easy step.
Blow dry, flipping hair over to create extra body and volume.
Using a styling wand, quickly create loose waves. I like to work in 1-inch pieces, which I curl around the wand with one hand while holding the wand upside down with the other. Make sure to leave the last inch of your hair out. I hold and quickly count to 30, then move on to the next piece. Nothing too precise. I also curl away from my face on the left side until I get to the back of my head, then repeat that process on the right side, curling away until I get to the back again.
Mist curls with Flex then break up the waves using your fingers.
During the week, I apply a tiny bit of Satin Hair Serum on my ends to keep them looking smooth and shiny.
Natural & Beachy Waves
Apply Prime to just-washed hair from roots to ends.
One evening in Tulum, we ventured away from the jungle along the beach and into the pueblo for an authentic meal at one of the best restaurants in town, Cetli. Run out of the owner and chef’s home, Cetli turns out flavorful dishes in an intimate, five-table dining area. From the complimentary tasting plate of empanadas, bread with queso fresco and beet jam, and corncakes to the chile en nogada main course, the food was outstanding. But one of the little details I walked away with was a very simple salad we ordered to start–chaya leaves (Mexican spinach), topped with shredded beets, carrots, jicama and a few roasted almonds. It was crazy simple, and crazy good. A crunchy little detox between the more indulgent parts of our meal. I wasted no time in recreating the salad–with my own dressing and the addition of creamy avocado–when we got home. I’ve made it several times now, and it’s a go-to when I feel the need to eat clean.
Detox Salad with Shredded Beets, Carrots & Jicama
2 handfuls of spinach (not baby spinach)
2 carrots, peeled
1 large beet, scrubbed clean and dried
1 jicama
1 avocado, diced
Handful of roasted lightly salted almonds
2 teaspoons Dijon mustard
1/4 cup red wine vinegar
2 tablespoons canola oil
1/2 cup extra virgin olive oil
Coarse salt and freshly ground pepper
Wash the spinach and let dry; tear off the stems. In a small bowl, whisk together the mustard and vinegar. Slowly whisk in the oils, then season with salt and pepper. Set the dressing aside. Cut the jicama in half, then cut off the brown skin. Using a cheese grater, shred the jicama. Shred the carrots next, then shred the beet. Add the spinach to a bowl, tearing the larger leaves if needed. Dress with the vinaigrette. Pile on the shredded jicama, carrot, and beet. Add the avocado and almonds. Serve with extra dressing on the side.
Our time in Playa del Carmen was all about beachside relaxation. So much so, that I only took this one photo! We originally intended to spend an entire week in Tulum, but after the Papaya Playa Project called–two weeks before our trip–to cancel our reservation due to unexpected maintenance on its new casitas, we scrambled and wound up splitting our time between two amazing hotels in both cities. I’m glad we did, simply to see a popular resort area like Playa del Carmen and be able to compare it against the more bohemian vibe of Tulum. But unlike Tulum, which I had researched extensively, we totally winged Playa. The city is definitely a tourist center, but there are some hidden gems. And it is possible to get a flavor for local life and relaxed Mexican culture by simply getting away from the crowds. Here are my tips…
WHERE TO EAT:Almirante Pech for a nice (and extremely delicious) dinner al fresco, El Fogon for the best tacos al pastor and an authentic local experience, Canibal Royal for lunch on the beach, bePlaya for drinks on the rooftop.
BEST BEACH SPOTS: Playacar beach for a more off-the-beaten-path stretch of sand (bring your own towels and drinks). Indigo or Mosquito Beach clubs for trendy, beachside lounges. Fusion for a basic beach chair and good food for lunch.
WHAT TO DO: Walk up the pedestrian strip, Avenida 5 (5th Avenue), to access all the restaurants, bars, pharmacies, and shops. The trendiest block of restaurants is around Almirante Pech. El Fogon is a couple blocks off the strip–and worth the detour.
HOW TO GET AROUND: By foot or bike around town. Rent a car to explore neighboring beaches and towns.
WHAT TO BRING HOME: Colorful Mexican blankets, a steal at $5 each. Great for the beach, picnics, and yoga class.
WHAT TO PACK: Sunscreen. Swimsuit, cutoff shorts, breezy tees, and sunglasses for day. Colorful dresses and flat sandals for night. Yes, that simple.
WHEN TO GO: End of May – after the busy season, before it gets too hot!
I’ve been living in this blue Anthropologie top since scooping it up a few weeks ago. Isn’t it the prettiest? I love the flowy fit, the subtle asymmetric ruffle across the shoulder, the intricate but not overwhelming pattern, and the super-lightweight material. It’s been pretty perfect for my ever-expanding belly, and I love it paired with both black and crisp white on the bottom. It imparts a sophisticated ease to a simple jersey skirt or pair of shorts. I’ve worn it to work. I’ve worn it on the weekend (see weekend pairing here). Needless to say, it’s my go-to top for the summer.
You may have already caught my fish tacos on The Everygirl earlier this week, but they are too good not to share here too! I love tacos of almost every shape and form, but I have to admit to being partial to the seafood-filled variety. It seems everyone has their own unique spin on the fish taco, but the best part of my recipe is its simple and healthy. Forget the battered fish and mayo slaw. These are all about fresh, grilled fish and some very special-but-simple ingredients: crunchy red cabbage, quick-pickled onions, and lime and chipotle cremas. That’s right—gourmet toppings that will surprise you with their ease to prepare. These tacos are as perfect for a weeknight meal as they are for a relaxed, casual summertime get-together. We like to serve ours with the Roasted Corn Salad I shared earlier this week on the side.
Heat a grill to medium-high heat. Brush both sides of the cod with olive oil and season with salt and pepper. Brush the grill with extra olive oil right before placing the fish, then cook until just opaque, about 8 minutes. In the last few minutes of the fish cooking, add tortillas to the grill to heat, flipping once. To compile the tacos, add cabbage slaw in the middle of each tortilla, top with the fish, then onions and cilantro. Spoon lime and chipotle cremas into separate snack-sized plastic bags, then carefully snip the tiny corner off of one end of each bag to create a piping tool. Drizzle some of each crema over the tacos.
For the cabbage slaw:
2 c. of shredded red cabbage
Juice of 1 lime
Pinch of sea salt
Combine cabbage, lime juice and salt in a medium-sized bowl. Toss with hands to combine. Set aside. Cabbage will wilt slightly but retain its crunch.
For the quick-pickled onions:
1 c. red wine vinegar
½ c. distilled white vinegar
Juice of 1 lime
1 Tbsp. sugar
Pinch of sea salt
1 red onion, peeled and sliced thinly
Several sprigs of fresh cilantro
To make the onions, combine the vinegars, lime juice, sugar, and salt in a large Mason jar. Screw on the top and shake vigorously to dissolve the sugar. Remove the top and add the onion slices and cilantro on top. Let sit. Refrigerate leftovers for up to two weeks.
For the cremas:
8 oz. container of light sour cream
1 can chipotle peppers in adobo (find it in the Mexican section)
Juice of 1 lime
Divide the sour cream evenly into two small bowls. In one bowl, add 1 tablespoon of the sauce from the chipotles in adobo (reserve the peppers for another use). Whisk to combine. In the second bowl, add the juice of 1 lime to the sour cream. Whisk to combine.
Hotel La Semilla Calle 38 Norte, Playa del Carmen, Q. Roo, México, 77720
If you’ve been following along for a while or have explored the Passport section of this site, you know I have a total soft spot for well-designed hotels. When I laid eyes on the Hotel La Semilla in Playa del Carmen while planning our recent trip, I instantly knew it fulfilled my “chic hotel” qualifications. A member of Design Hotels, Hotel La Semilla has that same laid-back atmosphere and attention to simple details that I loved so much about the San Giorgio Mykonos.
The nine-room B&B is a brand new property, tucked away on Calle 38 just off a stretch of 5th Avenue with the trendiest restaurants on the strip. Alexis, the general manager, and his wife just opened the hotel in December 2013, but the rustic luxe interior design and gracious, attentive staff would make you think it’s been open longer than 6 months. The furniture and decor are a curated collection of flea market treasures from around Mexico, giving the hotel real soul and creating a one-of-kind feel in every corner. Our terrace room was located just off the lush, romantic garden where tables and chairs are tucked among the trees and the open-air cocina beckons guests to relax each morning over espresso, tropical fruits, yogurt, fresh breads from a local bakery, and delicious marmalades. Exactly our idea of a perfect vacation breakfast. Above the cocina is a quiet terrace with a hammock–perfect for reading a book–and upstairs above all the other rooms is another terrace with ocean views, lounges, and an outdoor shower.
Vintage bikes are lined up outside for transportation, which we used for exploring Playa’s most beautiful beaches. And if you’re looking for recommendations on beaches, beach clubs, and restaurants, you only need ask–the hotel has a pocket-sized map with their personal suggestions at the ready. It’s no wonder Travel + Leisure just named Hotel La Semilla one of the best hotels in Mexico…it’s so well-deserved.
At the end of our stay, we were given a teeny tiny bag of seeds to plant and nurture. Hotel La Semilla translates into “the seed” in English; the name was inspired by the yoga position of the same name. In order for a seed to grow and be successful, it needs roots to stay grounded, humble, present. A seed also needs light, love, water. Hotel La Semilla hopes to grow with these very same essentials–strong roots, lots of love, and abundant light. Love, love that concept!
I love bringing home bits and pieces that remind me of vacation. It might be a recipe idea, a piece of jewelry, or just a more laid-back state of mind. Or all of the above. I found this Hacienda Montaecristo cord and coin necklace at the Coqui Coqui (a perfumery shop) in Mexico and was drawn to its simple-yet-luxurious feel. It seems to go with everything I throw on in the morning and adds a just-right, unfussy detail to whatever I’m wearing (I shared a close up of it here). I’ve been wearing it nonstop since our return. Speaking of things on repeat, I realized I could still squeeze into this old magenta dress and liked the way it accentuated my growing belly, so I wore it to work last week and to date-night dinner on Saturday. It’s now retired until post baby! I tend to shy away from bold colors in the winter months, but for some reason find myself really drawn to them in the summer.
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