This week has been a better one, although I’m still having a hard time waking up in the morning to run (so it hasn’t been happening). I’m more than ready for fall to settle in, and feel like I’m far more productive training-wise in the cooler months.  My marathon is just about 2 weeks away, and I know once October hits, the whole month is going to pass by in a blur!

Some highlights from the week:


Lunch break with Kimmy at Urban Plates

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Happy Hour Made Healthy in the park with London

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“Teen Age” Surfing Magazine movie premiere with London and Chelsea

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Last long run before the taper and breakfast with Fit Andy

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Foster The People concert at UCSD with London, Kimmy and Kelli!

Weekly Workout Recap:
Sun – Rest
Mon – Pilates + 5 mi
Tues – Rest
Wed – Pilates + 10.5 mi
Thurs – Rest
Fri – Pilates
Sat – 15 mi
Total Weekly Mileage: 30.5 miles
Total Miles with Piper: 0 mi
Hours cross-training: 3 hours
2014 Miles YTD: 1194.3 mi




This week we headed to a classic San Diego spot to see if the fresh craft cocktails and healthy menu options could live up to the insanely gorgeous views. Sitting on the outdoor deck seemingly floating above the ocean, we savored the chef’s fresh favorites while watching the sunset above the water.

Coming up on its 45th anniversary, Tom Ham’s Lighthouse has a rich history as one of San Diego’s best-known landmarks, and is actually a functioning lighthouse with gorgeous views of the San Diego Bay, Coronado Bridge and San Diego skyline.

After undergoing a full remodel and menu makeover last year spearheaded by Executive Chef Lance Repp, the family owned establishment managed to capture a vibe that is both special and romantic (without being stuffy), while offering a modern menu with food almost as gorgeous as the view.

With such a tempting menu, great specials and a truly unbeatable view, it’s the perfect spot to unwind for a healthier happy hour. If you’re only visiting San Diego you won’t want to miss out, and if you’re a local come here to remind yourself why you love San Diego so much!


Drinks –

Captain Idiot – Mongo IPA, Tanqueray, Aperol, honey ginger syrup. This vibrant drink starts out subtly sweet before the IPA’s hoppiness hits, then finishes smooth. London’s favorite!

Tiny Bubbles – LaMarca Prosecco, Ballast Point Old Grove Gin, Crème de violet. This drink was effervescent, light, and floral with a hint of lemon—a delicate cocktail that perfectly complimented the oysters.

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Strawberry Shrub – House made strawberry Shrub, Sauza Hornitos Tequila, Cointreau, salted rim. Vinegary shrub gave the cocktail a “bracing note of fruity tartness”. Add in tequila and it was quite a kicker!

Bayside Sangria – Ravenswood Old Vine Zinfandel, Cointreau, brandy, fresh fruit. This sangria was the best we’ve ever had. It was unique with the use of pineapple juice and stone fruit, super refreshing, and not too “unctuous” like other red sangrias.

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Iced Shellfish Platter

We started the night each with one Kumai oyster from Baja CA Sur. During Happy Hour, a daily selection of oysters is available for only $1 per shell!

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Chili Lime Duck Drummies – with spicy apple slaw. The duck was moist and glazed in a sauce you could put on anything. Seriously. Served atop a bed of crisp and well-seasoned apple slaw.

Crudo – Raw seasonal fish (albacore), citrus, California olive oil, sea salt. Spicy, but the orange and grapefruit really balanced it out well. Light and fresh!

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Mussels – deglazed in stout with cherry tomato, chorizo, pecorino, Dijon cream. A different take on traditional mussels! Instead of being served in a garlic and white wine sauce, these mussels were served in a hearty, home-brewed stout and Dijon mustard mix. It was warm and comforting, without weighing you down.

Grilled Spanish Octopus – Confit Tomato, Arugula, House Cured Olives. The thick, meatiness of the octopus contrasted well with the pickled flavor from the capers. A fun texture and delicious bite.

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Heirloom Spinach and Stone Fruit Salad – St. Agure blue cheese, pistachios, shaved fennel, figs, green onion honey dressing. Earthy in the best way possible. The crumbly blue cheese, fennel and figs provide a variety of textures, and with the gorgeous jewel tones this salad really felt “foraged”.

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Dessert -

Dulcey Blondie “Sundae” –Hazelnut Beer Fudge, Caramelia Crunch Bar, White Chocolate Gelato, Strawberries. We were originally intrigued by the “beer fudge” so couldn’t resist ordering this dish…and it did not disappoint! (And I basically can’t pass up any dessert that’s both hot and cold- especially if it involves ice cream of some sort!).

Tom Ham’s Lighthouse
2150 Harbor Island Dr
San Diego, CA 92101

Happy Hours:
Monday-Friday 3-6pm


Don’t miss the: beautiful city-views, unique craft cocktails and fun small bites and appetizers.

Take-away tip: check out the iced shellfish platter offering for the freshest seafood options!

A big thank you to Tom Ham’s Lighthouse for hosting this week’s Happy Hour Made Healthy!


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This past week has been a lot of ups, downs, and inside outs. I always kinda thought I had being 20-something figured out…but now, I’m not so sure.  One thing is for sure, I’m thankful to have a supportive group of friends.

I’m thankful to have friends who will listen to me up hills and over the course of 18 miles.

I’m thankful to have friends to share breakfast burritos and stories of the nights before.

I’m thankful to have friends to bounce ideas off of and grow creatively with.

I’m thankful to have friends who don’t know what they’re doing either, as we try to interpret what we’re supposed to do, together.

I’m thankful for friends who will be by my side no matter what and will be there to experience the most ridiculous things in life.

And I’m thankful to that one special friend, who is supportive and understanding, and knows that I’m changing even if it might hurt.

Here’s to being 20-something…careless, young and dumb!

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Weekly Workout Recap:
Sun – Rest
Mon – Pilates + 6 mi
Tues – 4 mi
Wed – Pilates + 8 mi
Thurs – Rest + ART Appt
Fri – Rest
Sat – 18 mi
Total Weekly Mileage: 36 mi
Total Miles with Piper: 0 mi
Hours cross-training: 2 hour
2014 Miles YTD: 1163.8 mi


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It’s officially San Diego Restaurant Week!

Last Thursday, my friend and I had the opportunity to preview the San Diego Restaurant Week menu at Fish Public.  If you’re in San Diego, Fish Public is part of the Urban Kitchen Group (e.g. Cucina Urbana and Cucina Enoteca).  Similar to these other restaurants, the atmosphere of Fish Public was relaxed, with cool vibes, rustic elements, and nautical notes for the sake of being Fish Public!


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We arrived at Fish Public and were immediately greeted with warm hospitality.  We celebrated the night with some rose bubbly, and were personally delivered a couple surprise dishes by executive sous chef, Mark Schmitt.  These included a cobia amuse-bouche and 2 different types of oysters (from Baja and Washington).

Now for the San Diego Restaurant Week (SDRW) menu…we opted for two different versions of the prix-fixe 3-course dinner menu.

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Course one:

Steamed Mussels – coconut green curry broth + scallion + cilantro + grilled ciabatta. This dish was spicy (but mellowed out by the coconut), really herbaceous and almost minty. Soaking up the broth with the grilled ciabatta, just might have made the dish.

Ceviche del Dia – avocado + serrano + red onion + tortilla chips. The dover sole was fresh, and the avocado was cleverly disguised so you got a bite in every scoop.  The chips were also perfectly light and flaky.

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Course two:

Wild Salmon a la Plancha – english pea + asparagus + farro + mushroom cream. The salmon was cooked perfectly, while the mushroom sauce created an earthy flavor.  The peas and farro were cooked al dente and provided some additional texture to the dish.

Lobster Risotto – maine lobster + sea beans + lobster chili oil. This risotto was creamy yet chunky– so silky, yet filled with lobster meat…and I kind of just wanted it to sit in my mouth forever!

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Course three:

Gelato + Sorbet Sampler – watermelon + apple pie + chocolate marshmallow pecan.  This sampler had the most unique flavors I’ve ever tasted–watermelon sorbet with pickled watermelon rind, apple pie gelato with pie crust (nothing is better than ice cream and pie crust!), and a spin on “moose-tracks” with candied pecans and toasted marshmallow mouse.

Chocolate Almond Torte – white chocolate ganache + strawberries. This torte had a little bit of acidity that kicked in at the end to curb the sweetness and just made me go mmm.

We had an amazing experience at Fish Public from start to finish.  From the ambience, to the service, and the impeccable food, I would highly recommend trying out Fish Public for SDRW!  I’m excited to go back and try more of their menu sometime.

And in general, I feel like San Diego Restaurant Week provides a decadent and romantic experience, allowing you to taste more of the menu than you might normally.  You have now until September 26th to check out a new restaurant and get a full feel for the menu during SDRW!

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Fish Public
4055 Adams Avenue
San Diego, CA 92116

 Thank you to Fish Public for hosting me!  As always, all thoughts and opinions are my own.



I can’t believe it’s almost October! That means a big month of racing coming up for me. Not only will I be running my first full marathon, but I’ll be running the Nike Women’s Half Marathon in SF the following weekend. Kind of crazy, but when I was offered the opportunity to run the sold out Nike Women’s Half, I knew I couldn’t pass it up. Last fall I ran my first Nike race and I was hooked. It’s amazing how they can take a race with soooo many participants and make it feel so special and personalized (goes for both SF and DC!).

In order to prepare for my busy racing month, I’ve been keeping up with my training. This usually includes 5 days of running, and at least 2 days of cross-training (recently I’ve been doing Pilates). I also make sure to take 1-2 days off a week to fully rest and recover.

A typical training week looks something like this:

Monday – cross-train + tempo run (~6 miles)
Tuesday – easy morning run (~4-6 miles)
Wednesday – cross-train + speed work
Thursday – easy morning run (~4-6 miles)
Friday – cross-train or rest
Saturday – long run
Sunday – rest

Since the Nike Women’s Half will be the week after my first full marathon, and I have nooooo idea how I’ll feel/recover, I’m planning to take the race super easy. I plan to listen to my body, take the hills as they come, walk through water stations, etc. The only goal I have set is to finish within the 3 hours and 17 minutes allotted for the course. AND to finish on my feet this year (and maybe get that Tiffany’s necklace…) ;-)



This week I’m trying a bunch of new recipes.  Actually, they’re all of the recipes that I prescribed for Gary’s meal plan this week.  And they aren’t half bad, if I do say so myself :)  This is a quick, healthy, and easy one I threw together Sunday night.  Since I don’t like onions or garlic, it eliminated a lot of the ingredients, haha.  Fortunately, this was still flavorful and delicious!

photo_22Turkey & Quinoa Stuffed Bell Peppers
1/2 cup uncooked quinoa
1 cup water
1 tbsp olive oil
1 lb. lean ground turkey, Italian-seasoning
salt & pepper
1 cup canned tomato sauce
1/2 cup baby spinach
4 bell pepper, with seeds and membranes removed
Shredded mozzarella cheese

  1. Preheat oven to 350 degrees.
  2. Cook quinoa according to directions.
  3. In a small saucepan, combine the quinoa and water with
  4. In a large pan, heat the oil over medium-high heat. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in the tomato sauce and spinach.
  5. Combine the cooked quinoa and turkey mixture. Spoon into the 4 hollow pepper.
  6. Bake for 30 minutes until the peppers are tender.
  7. During the last 5 minutes, top each pepper with a pinch of mozzarella cheese.
  8. Remove from heat and enjoy!


This past week was all about getting back into the groove.  Although I wasn’t able to wake up anytime before 7am (and, in turn, wasn’t able to run), I still managed to get in my 3 key runs.  Wednesday was the longest speed workout I’ve had in over 6 weeks, and Saturday was my longest run to date.  I managed to get all 20 miles in at 3 hours on the dot, with the last 2 miles at 8:24 and 7:58 pace.

Highlights this week:

_MG_0389Photoshoot with Jack Millen Photography for Finish Line – wearing winter clothes when it’s 80+ degrees outside = FUN lolz.

photo 2_41Attending Avery’s first spin class as an instructor at The Rush

photo_21Happy Hour Made Healthy with London at Tom Ham’s Lighthouse - segment to come!
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Lunch at El Agave

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photo 3_22Post 20-mile brunch at Craft & Commerce, Bump Coffee Mojito from the Little Italy Farmers Market, and snuggles with Sassy Pips.

Weekly Workout Recap:
Sun – Rest
Mon – Pilates + 6 mi
Tues – The Rush
Wed – Pilates + 9 mi
Thurs – Rest
Fri – Rest + ART appt
Sat – 20 mi
Total Weekly Mileage: 35 mi
Total Miles with Piper: o mi
Hours cross-training: 2.75 hours
2014 Miles YTD: 1127.8 mi

Also, the three winners of the AMRAP Nutrition Bar giveaway are Paige Callahan, Katelyn Mitchell, and Brittany Bell Koelmel  Please email me at!



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After a stroll through the Tuesday evening Pacific Beach Farmer’s Market, London and I found ourselves up the street for another round of Happy Hour Made Healthy, this time at The Duck Dive.

Duck Dive surprised us both on a culinary level. Located in PB in what can be more of a divey area, we were pleasantly surprised to find it to be quite a “foodie” spot. Committed to offering an elevated drinking and dining experience in a casual beach lounge atmosphere, we felt right at home kicking back and perusing the craft cocktail menu.

What brought us in this Tuesday was the “Neighborhood Tuesday” Farm to Dive special menu. Every week the chef throws together a special menu using ingredients sourced directly from the Farmer’s Market that day! We knew we were in for some fresh local fare, but the menu of the day was a surprise until we arrived.

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Drinks –

Farm To Dive Special: A Cocktail By Any Other Name- locally grown rose apples, rose water, fresh lemon, London dry gin, Pimm’s No.1, and Peychaud bitters. This was a uniquely crisp and refreshing cocktail; not overly floral. Our first time trying rose apples, the crunchy edible garnish was a bonus!

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Melon Mule – We don’t remember the exact ingredients for this one, but we do know that it went down easy. Tasted like candy, but the ginger beer cut the sweetness so the finish wasn’t too sweet. Reminiscent of white gummy bears!

Take Me to Mexico – Olmeca Los Altos 100% agave tequila, house infused with fresh watermelon, jalapeño, and basil. Shaken with fresh watermelon, agave nectar, and lemon juice. Spicy with the bite of jalapeno, it’s a drink that you will take your time sipping because of the added heat.

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Appetizers -

Scallop Ceviche – sea scallops marinated in lemon juice, cilantro, tomato, cucumber, avocado and chili oil. Served with house-made chips. A different take on typical ceviche, London could not get enough of the citrusy and thick scallop bits and crispy thin chips!

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Entrees -

Panko Crusted Avocado Taco – pickled carrots and spicy aioli on a corn tortilla. This taco was a filling meatless option. The pickled carrots cut the fattiness of the avocado, and the flavors and textures all came together nicely.

Duck Lettuce Wrap Taco – shredded duck, pico de gallo, butter lettuce. The lettuce wrap instead of tortilla offers a healthier way to enjoy Taco Tuesday! Fresh Pico De Gallo provides a low calorie but flavorful component.

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Farm To Dive Special: Colonel Beto’s Chicken – house breaded and fried chicken, biscuits, rainbow beet and honey mustard slaw. The chicken was somehow deliciously crunchy outside while maintaining a perfectly moist inside. The coleslaw was lightly dressed and plated with gorgeous rainbow beets!

The Duck Dive
4650 Mission Blvd.
San Diego, CA 92109
858-273-DUCK (3825)

Happy Hours:
Monday-Friday 3-6pm


Don’t miss the: “Neighborhood Tuesday” Farm To Dive special menu, $5 craft cocktails, and $2.50 Taco Tuesdays!

Take-away tip: Look for restaurants that encourage local farmers and support local commerce.

Thank you to The Duck Dive for hosting this week’s Happy Hour Made Healthy!



AMRAP Nutrition bars are something I’ve been eyeing since way back in my Paleo days (aka 2-3 months of 2013 lol).  That’s because they were the only bar that was high protein, but was also 100% Paleo.  AMRAP Nutrition Bars also Non-GMO, gluten-free, dairy-free, preservative and artificial anything-free, and high fat to carb ration.

I received three flavors to try (Fig Cacao, Almond Honey, and Cashew Vanilla), and honestly I ate them so quickly I forgot to take any notes on flavor.  I just know that they were goooood.  One things for sure, the size and texture were very filling, enough to tie me over and replace up to 2 meals (meaning my usual breakfast and morning snack).

Now three of you have the chance to each win an 8-pack of AMRAP bars in a flavor of your choice  (that means each winner can choose Fig Cacao, Almond Honey, OR Cashew Vanilla).  This contest is open to both US and Canada.

Enter to win here: Rafflecopter giveaway

Giveaway ends Midnight, Sunday September 14th


Disclaimer: Through my relationship with Fit Approach, I received complimentary AMRAP Bars for review. As always, all thoughts, opinions and ideas are my own.

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Wow, this past week has been a wild one.  Between Labor Day (#asheejojofiesta), a lot of other birthday celebrations, my actual birthday, and then Malibu…it’s been jam packed!

Here’s a little bit of what happened:

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Tuesday night I celebrated with my dad and bf at the brand-new Bottega Americano in East Village (Downtown SD). The concept is similar to Eataly (although I’ve never been there) – but it combines a gourmet market with high-end restaurant and a cafe.

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Wednesday was my real birthday so naturally I started it with at 15 mile run followed immediately with an ART appointment. Then I met my dad for brunch at Harbor Cafe, and then we met up with my brother to see The November Man. If that wasn’t already enough, we then went to Ballast Point Kitchen & Tasting Room for a light snack, and then joined up with London to go to the Padres Game. It was a very full birthday!

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In addition to everything else I do, I’ve been helping Sol Raiz Organics with their social media (Insta and FB) for the past month. This past weekend they were a sponsor for the SurfAid Cup, so I grabbed my trusty side-kick (LLTC) and make the trek up to Malibu. I feel like you could hardly call it work with all of the fun we had!

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And of course it wouldn’t be a trip without at least 10 foodie pit stops.

Some places we hit up (mainly in LA):

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The Alcove

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Alfred’s Coffee

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Malibu Farm

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L.A. Chapter at the ACE Hotel

Overall it was a great (birthday) week.  Now back to the daily hustle!

Weekly Workout Recap:
Sun – Disneyland Half Marathon
Mon – Rest
Tues – 8 mi
Wed – 15 mi + ART appt
Thurs – 3 mi
Fri – Pilates
Sat – Rest
Total Weekly Mileage: 39.1 mi
Total Miles with Piper: 3 mi
Hours cross-training: 1 hour
2014 Miles YTD: 1131.9 mi



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