A simple, delicious, and beautiful snack to whip up during study breaks, or after practice. Tomato macadamia nut 'ricotta' on toast, with a refreshing hawaiian berry smoothie to accompany.

Macadamia nut ricotta toast:

6-8 slices whole grain gluten-free bread (or bread of choice), toasted

1/2 pound tomatoes (see notes), sliced with 1/4" thickness

1/2 cup macadamia ricotta

1/4 cup julienned shiso

a few pinches kosher salt (or large grain sea salt)

Hawaiian Berry Smoothie:

Hawaiian part:

1 orange, sliced

2 frozen bananas, sliced

1 cup frozen mango

1/4 cup orange juice, plus more if smoothie is too thick

Berry part:

1 container berry yogurt (roughly 5.3-6 oz)

2 cups frozen berries (strawberries, blackberries, blueberries, cherries - the more blueberries and blackberries the more purple the smoothie will be)

1 frozen banana, sliced

1/4 cup milk, plus more if smoothie is too thick

To assemble:

Layer the smoothie mixtures in glasses. Use a butter knife or popsicle stick to create designs inside the glass. Top each smoothie with a handful of fruit!