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The weather has been pretty hot and unbearable, but the water feels so warm and tropical, it doesn’t seem like we should be in Encinitas….

The highlight of last week was the fact that I FINALLY LEARNED HOW TO SURF! I’ve learned/tried/attempted a couple times in the past couple of years, but now I feel like I can legitimately say I can surf (and now I’m obsessed).

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A special treat last week was making dinner at my house with London and Kendall (who prepared a delicious creamy avocado and coconut cream gazpacho). The best part though was divying up who would bring what. We asked London to bring “protein,” like sausage, or something pre-made at Seaside Market…and she ended up bringing DELI MEAT :-P HAHAHAH. We ended up having to go to Sprouts to get our sausage.

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The next night I met up with SoCal Runner Gal for the HOTTEST run ever. So excited this girl is now a North County/Encinitas resident! We followed up our run with dinner at The Bier Garden of Encinitas where I proceeded to see everyone I know possible (including @kendanimall).

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This weekend was a sad one, sending off one of our girlies, Julie, who’s moving to SL, UT. We spent Sunday afternoon downtown, with an extended brunch at Parq (all Rio de Janeiro/Carnaval themed for the time being).

Weekly Workout Recap (7/19-7/25):
Sun – Rest
Mon – 6 mi
Tues – 8 mi
Wed – Yoga Sculpt
Thurs – 5 mi
Fri – Power Flow
Sat – Rest
Total Weekly Mileage: 19 mi
Hours cross-training: 2 hours
2015 miles: 888.5 mi

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Quite a lot has happened since my last “week in review” update.  Life has been kinda up and down the past couple of weeks, but now everything has sorted itself out and is back to normal.

After months and months of talking about how I need to start cross-training again, I jumped into a month unlimited at YogaSix. This is exactly what I needed to get me motivated, and to encourage me to get the most bang for my buck (aka going to as many classes as humanly possibly). Mind you I haven’t taken a yoga sculpt class since I stopped going last September…

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I also got a new car! Kind of on a whim, but also not when I look back at my personal to-do notes from a couple weeks ago which included “sell car, buy new car.” Of course London and I had to break it in with some good ol’ In-N-Out while parked on the edge of Vulcan watching the sunset.

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I also took an impromptu trip with Kendall to Venice for her friend’s birthday, meeting up with Kokoro too, which was exactly what I needed at the time (friends and preoccupation).

Weekly Workout Recap (7/5-7/11):
Sun – Rest
Mon – 5.5 mi
Tues – Yoga Sculpt
Wed – Yoga Sculpt + 4.5 mi
Thurs – Yoga Sculpt + Classic Yoga
Fri – Yoga Sculpt
Sat – Rest
Total Weekly Mileage: 10 mi
Hours cross-training: 5 hours
2015 miles: 869.5 mi

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The following week I kept myself busy with a lot of girls nights (aka too many taco nights) and Opening Day (for the Del Mar Racetrack) festivities. We’ve been hit with a lot of rain and random thunderstorms that have made beach days and long runs improbable. But we managed to escape some of the weather with an adventurous trip to a waterpark for our friends going away party…And I’ll leave it at that ;-)

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Weekly Workout Recap (7/12-7/18):
Sun – Rest
Mon – 6 mi + Yoga Sculpt
Tues – 2 mi + Yoga Sculpt
Wed – Yoga Sculpt + 6.5 mi
Thurs – Yoga Sculpt
Fri – Rest
Sat – Power Flow Yoga
Total Weekly Mileage: 14.5 mi
Hours cross-training: 5 hours
2015 miles: 884 mi

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Last week Elisa and I got together for a bake night. While it’s been forever since I’ve baked something (I think it’d be a #tbt to the chocolate streusel banana bread), we both share the same interest in baking (and dream of bakery life) so it was fun to get together in the kitchen.

Here’s the recipe for the easy-t0-make, yet incredibly delicious macaroons we made!

Chocolate-Dipped Coconut Macaroons
From Real Simple
INGREDIENTS:
1 14-ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
2/3 cups sugar
1/3 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

DIRECTIONS:

  1. Heat oven to 325° F.
  2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
  3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing them 1 inch apart.
  4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
  5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an airtight container at room temperature for up to 7 days.

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So far the deck is getting some good use on these Taco Tuesdays!

Last week my mom came over and brought with her some goodies from the Mexican Market I used to visit all the time (but live too far from now). Similar to the Ahi Tacos London and I made a couple weeks ago, we threw together these super simple ceviche tacos. I’d have to say, the pre-made ceviche filling makes this the easiest dinner ever.

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Ceviche Tacos
INGREDIENTS:
1 spinach tortilla
Handful of shredded green cabbage
Spoonful/helping of ceviche
Toppings: avocado, salsa fresca, etc.

DIRECTIONS:

  1. Warm up tortilla and top with cabbage, ceviche and any desired toppings.

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Hi, this is so late.  Let’s blame it on the holiday weekend (but not).

Some highlights from last week include:

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Visiting the farm

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Mid-week long lagoon run (^ my favorite part of the lagoon)

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Culture Brewing collab with Lofty Coffee (Coffee IPA) and It’s Raw Poke followed by checking out London’s neighbors robot at the fair

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A 3-day weekend, filled with a long run in the Los Penasquitos Canyon Preserve, brunches, beach day, bbq-ing, and a less-than-sunny 4th.

Weekly Workout Recap (6/28 – 7/4):
Sun – Rest
Mon – 6 mi
Tues – 6 mi
Wed – 10 mi
Thurs – Rest
Fri – 10.5 mi
Sat – Rest
Total Weekly Mileage: 32.5 mi
2015 miles: 892 mi

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On Tuesday we took a (literal) work field trip to Medallion Farm, owned in-part by one of our board members.  Located in the Tijuana River Valley (San Ysidro, basically on the border of Mexico), the main highlight was the strawberries that supply several businesses in Del Mar.  In addition to coming home with some strawbs, I also scored some more fresh loot such as 10 eggs laid within the past 3 days, a bundle of rosemary, yellow squash and zucchini.

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So it was only right that I made a farm fresh inspired dinner.  I came across this recipe while googling “orecchiette with ricotta” in the grocery store.  Originally I was going to make some type of pasta salad including zucchini, peas, lemon and ricotta, but this looked too good (and simple) to pass up.

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Orecchiette with Zucchini, Tomato and Ricotta
Adapted from Food52
INGREDIENTS:
6 Roma tomatoes
16 ounces orecchiette or strascinati pasta
1 large zucchini (yellow), sliced into thin rounds
3 
tablespoons olive oil
1 garlic clove, minced
2 to 3 
pinches salt
7 
ounces (200 grams) fresh ricotta
Handful of basil leaves, picked, rinsed, and patted dry
DIRECTIONS:

  1. Put a large pot of water to boil for the pasta and add a hefty pinch or two of salt. When the water begins to boil, score an ‘x’ on the bottom of the tomatoes with a sharp knife and blanch in the boiling water for 30 to 60 seconds. Keeping the water boiling, remove the tomatoes to a bowl of ice water and let cool.
  2. Add the pasta to the boiling water and cook 11 to 13 minutes (or according to the recommended time on the packet of pasta). After about 3 minutes, add the zucchini rounds.
  3. In the meantime, when the tomatoes are cool enough to handle, peel off and discard the tomato skins, then chop the tomato flesh roughly. In a large skillet, heat the olive oil and gently sauté the garlic for 1 minute. When fragrant, add the tomato and a ladle of pasta water and let simmer until the tomatoes melt down into a sauce, about 5 minutes. Add a pinch of salt (and when necessary, a bit more water to keep it “saucy”) and set aside.
  4. When the orecchiette are al dente and the zucchini tender, drain them together (reserving about 1/2 cup of the cooking water, if necessary) and add to the skillet of tomato sauce. Toss until coated, adding the reserved water to loosen if needed. Add the ricotta and fresh basil leaves, stir to distribute a little, and serve immediately.

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This past week was full of adventures. London and I started it off by going to a concert on a school work night. But first, we hit up a new to us restaurant, Underbelly. Let’s just say sharing ramen out of the same bowl is something (hard to slurp when it ain’t your solo soup). We followed it up with the Jungle concert at the Observatory North Park (more concerts to be attended here in the future! So cheap and too convenient).

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On Friday I made the drive up to Venice for an exciting project :D (stay tuned in the later months). But first, I met up with Kokoro for lunch at Kreations Kafe (yes Koko, I made sure to blog about this). We both opted for breakfast and agreed while it was good, it’s really hard to mess up on b-fast.

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After my long run on Saturday, I checked out the Patagonia sample sale at Surfy Surfy (but did not purchase anything for myself because I was 1. sweaty 2. indecisive 3. in need of Medium jackets to LAYER plz!) I hung out with London and Kendall, and did some work at Ironsmith Coffee Roasters. Eventually we met up with my boyfriend before the 2 of us rallied to get on the coaster and down to the Padres game. The game seemed to fly by, with the Padres beating the Diamondbacks 7 to 2. After the game we took the trolley to the coaster, and then the coaster back home (or so we planned). Time really flew by here, as we both woke up at the last stop of the line in Oceanside, about 15 minutes after the train had stopped. Luckily we weren’t too far from our final destination and were able to take a Lyft back home.

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Lately my running has been really unstructured, but it’s exactly what I want and need. I haven’t felt like waking up early on Saturday morning’s or doing any speed work because I don’t have an impending goal or necessary need. Right now I’m just trying to listen to my body on my runs. If it feels good and I have the time, I’ll keep going. I’m still trying to work in one (or as it was this week, two) long run(s) around 10 miles or so. Basically it’s turned into me trying to stay in shape while not necessarily training for anything specific (yet… ;-) )

Weekly Workout Recap (6/21-6/27):
Sun – Rest
Mon – 6 mi
Tues – 5 mi
Wed – Rest
Thurs – 10 mi
Fri – Rest
Sat – 10 mi
Total Weekly Mileage: 31 mi
2015 miles: 859.5 mi

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Happy Hour Made Healthy is baaaaack. To kick it off, London and I got together for the first DIY Happy Hour of the season…al fresco! Fresh air, comfy patio hangs, and a refreshing spread meant another [lingering happy hour. ]

Craving something simple yet fresh, we put in motion Ahi Tacos and some bubbly Bon Affair Mango Sangria. Requiring only a few ingredients and a few minutes of prep, this happy hour made healthy is easy, while wielding some impressive results.

How to get London to make you dinner? Put together your 2 wicker chairs while she “slaves” away in the kitchen.

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Ahi Tacos
INGREDIENTS:
Store-bought ahi poke
Flour tortillas
Avocado
Micro greens
Lime

DIRECTIONS:

  1. Warm up tortillas over a burner.
  2. On a large plate, sprinkle micro greens over each tortilla before placing ahi chunks evenly over each.
  3. Top with slices of avocado and a squeeze of lime!

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Bon Affair Mango Sangria
INGREDIENTS:
1 bottle of Bon Affair Sauvignon Blanc
1 cup frozen mango chunks
1 lime, cut into fourths

DIRECTIONS:

  1. This one’s easy ;). In a large pitcher, add the frozen mango and lime slices, then pour in Bon Affair.

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This post is sponsored by Hawaiian Tropic and Walgreens, but as always, all thoughts and opinions are my own.

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“May Gray” has FINALLY parted just in time for June (hopefully no gloom)! It’s time to hit the beach and bring back the tan that has been slowly fading ever since I came back from Mex. Every day is pretty much an #EscapeDay when you live in San Diego. However, Saturday’s are for sure my Escape Day. They’re the perfect day to let loose, relax and do exactly what you want to do, nothing else and nothing more.

My Saturday Escape Day’s kind of go like this >>

Run
Brunch
Beach
Bike

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To prepare for the ultimate Escape Day, I stopped by Walgreens to pick up the new line of Hawaiian Tropic Island Sport Clear Spray and Hawaiian Tropic Island Sport Lotion. It offers the perfect protection for outdoor activities, which pretty much make up the majority of my Escape Day.

For my Saturday morning runs I apply Hawaiian Tropic Sport Clear Spray because it offers a quick and convenient spray of sunscreen for some sweat-resistant protection.

For the beach, the Hawaiian Tropic Island Sport Lotion is non-greasy and oil-free, giving you a nice coat of protection that stays on, whether you’re laying out or jumping around in the water like a breaching whale (aka “playing shamu” ;-) ).

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Here are my recommendations for some essentials to plan your own Escape Day >>

Sunscreen
Sunglasses
Sun hat
Snacks!

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Whether you’re running endless miles, hanging at the beach, hiking, biking or doing it big outdoors, #HawaiianTropic has you covered, literally. Protecting your skin from the harmful rays, while leaving it looking and feeling beautiful.

What is a must have for your Escape Day? Share your photos using #EscapeDay and #HawaiianTropic!

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Buy One Get One 50% off all Hawaiian Tropic clear sprays from 6/28-7/4 at your local Walgreens.

 
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