Everyone college student knows that when the words “spring break” are mentioned, papers, exams, and projects fly right out the window. These thoughts are often replaced by beautiful beach scenery, a long stretch of white sandy beach against the deep blue-green ocean accented by flowing palm trees. Get the picture?

Then, everyone’s next thought: “Ahh I need to diet / get in shape for my spring break bikini bod!”

Whether you’re off to Miami, Puerto Rico, or Belize, I am here to tell you that it is not necessary to go into starvation mode. And you obviously love food and delicious meals seeing as you’re checking out Small Kitchen College! You can still eat and have a hot bod, but you have to choose to eat mindfully. This means a lot of fruits and veggies-and here comes the first tip: if you don’t think you can consume all your produce, blend ‘em!

When you are on break, choose healthy meals that contain more than 50 percent vegetables. Cut down on your meat consumption. If you need that piece of steak, opt for a small piece of that sizzling thing on the skewer. You can also choose healthier grains, such as whole grain, brown rice, and quinoa. It is also important to do some researchbefore hand to see what kinds of food are offered at your tropical destination. Or check out Emma’s road trip article and remember to stay healthy on the road!

You can always opt to transition out of a spring break diet (pina coloda, anyone?) with a healthy detox.

If you have the blending fever, check out these gorgeous green smoothies. And for more healthy lifestyle tips check this out!

Julie Sophonpanich is a senior at Brown University where she concentrates in History of Art and Architecture. She decided to tuck her honors thesis away for a week and escape to the Bahamas with her friends for some fun in the sun.

**Smoothie Recipe**

Healthy Spring Break Smoothie
Serves 1

Ingredients
1 frozen banana
½ cup blueberries
1 cup baby spinach
3-4 mint leaves
1 tablespoon almond butter
½-1 cup water
juice of ½ lemon
agave (to taste)
1 marichino cherry

Blend banana, blueberries, spinach, mint, and almond butter, and water together in a blender. Blend until smooth. Add lemon juice and agave to taste. Blend for 10 more seconds.

Pour into a margarita glass and top it off with a cherry and an umbrella.