I’ve never taken this much time off writing before. It paid off because I spent my extra time capturing photos, videos, and memories from my California trip. I have so much to share with you that it’s almost overwhelming when I think about where I should start. I have two more days here in California, and then I’ll start with all the recaps and guides. Since I took a bit of time off with the blog, I thought going back and sharing last week’s recap would be a good place to start. It’ll help me get back into the swing of things. Not going to lie, I’m excited to get home and jump back into my regular routine. I need my running trails, protein oats, and mornings spent blogging. And I miss my pups!
The week was mostly dedicated to getting the backend of the blog work done, and planning last-minute details for the upcoming trip. I also wanted to make sure I was ahead when it came to packing. Whenever I am about to go on a big trip, I always get a little stressed about packing or stress about things not going according to plan. But once I’m on the plane, all of that stress goes away.
Monday Morning Green Smoothie:
For breakfast, I had a smoothie with almond milk, banana, mango, vanilla protein powder, amazing grass powder, and cinnamon.
I spent my Monday writing the recap post and working on a few new recipes for the blog. We had rain nonstop, so it was a good excuse to stay inside and get things finished.
Spaghetti Squash Dinner
I was craving something warm and savory on Monday night. It had been a while since I had spaghetti squash, so I decided to make spaghetti squash with roasted summer squash and roasted garlic marinara. For my protein, I added in turkey meatballs to the sauce. I don’t know why I haven’t had spaghetti squash recently because it is so dang good. I have a feeling you’ll be seeing this pop up a lot more on my blog. You all know that Kyle and I have been on an ice cream kick. I cannot wait to make homemade ice cream when I get home. Kyle has been making it and sending me pictures of his creations, and I’ve been super jealous. I have a fourth of July ice cream recipe coming to the blog soon that I think you’ll love.
Vegan Ice Cream Nights
On Monday night, we made cinnamon roll ice cream with vegan cream cheese frosting on top. This recipe is in the top five that’ we’ve made so far, and you better believe it’ll be in the ice cream series I have planned.
My running schedule has been horrendous on this trip. I’ve run twice, but falling way behind. I kind of expected that, but when I get home, I’m going to jump right back into my running schedule. If you’d like to see a blog post on how “getting back into running after vacation” went, let me know! I think taking a few weeks off always scares me that all the work I put into building up my endurance will go away, but I’m sure it’s all in my head. Luckily, I’ve stayed active, but I’m craving a good run. Since I leave on the red-eye tomorrow night, I may try to fit in a beach run in the morning.
Tuesday Four-Mile Run
On Tuesday, I woke up, had my coffee, and then headed out for my run. I got so lucky because the weather was stunning. 60’s in June? I’ll take it. The run felt good. The best part was seeing sweet Luna on my way back. She’s the pup that always waits and cries for me when I go by her house in the mornings. Goodness, she’s just the sweetest. Leo and Grumples love her, too.
After getting cleaned off, I headed to Charlotte for my dermaplanning appointment with Wendy at Capizzi, MD. I’m telling you, she’s the absolute best. My skin always feels so amazing when I leave. I’ve mentioned dermaplaning several times on my blog, but if you haven’t heard of it, you can read more on it here.
After my appointment, I headed to Loft because I needed to find a few shorts to take with me on my trip. I was tired of always wearing the same jean shorts. Their clothes always fit my body type the best, and I’ll make sure to link everything I got in my travel posts. I picked up some coconut cookies and an iced coffee for the drive home. Coffee is the only thing that’ll have me thinking positively during rush hour traffic.
I was so excited to try my Purple Carrot box for the first time on Tuesday. I let one of those Facebook ads get to me, and I had to purchase a box to try. I didn’t want to go grocery shopping before my trip, and I figured it would be a good time to cook healthy meals (without the thought and planning.) I saw that they have higher protein and gluten-free, vegan meal options available now, so I was so happy about trying them. The thing with me when it comes to vegan food is that I never think out of the box or try unique recipes, so Purple Carrot is perfect for that.
Trying Purple Carrot
The first meal I tried was the Masala Stuffed Sweet Potatoes. I knew what I was getting myself into with this one because I have never liked the taste of curry. I’m all about giving things another chance, but I still didn’t like it. I added a ton of extra garlic and a bit of onion powder to tone down the curry flavor. The idea of this meal was still really unique. The sweet potatoes were delicious! I would make this meal again without the curry.
I finished packing on Wednesday morning.
I also laid everything out and took photos so I could write a packing blog post. It’s so sad when the pups see my suitcases because they know exactly what is going on.
I met up with my mom at Starbucks for a latte and lunch during the day. I had to head to Target for some toothpaste, and other little things for the trip, so I figured I’d meet up with her since it was on the way. She always brings a giant bowl of fruit, salad, and tea for her lunch every day. I love how healthy she eats, and it always inspires me.
When I got home, I had leftover spaghetti sauce mixed with the sweet potato masala for lunch. I ended up finding the Waterloo sparkling water brand at Whole Foods, which made me so happy. Ever since trying them in Savannah, I have been hooked!
Since I’m going to be in Hawaii for most of November, I decided to start testing some pumpkin recipes. I’m already craving some pumpkin spice (i know too soon), but it’s fun to create the recipes early and have them ready to go by November! This pumpkin spice ice cream turned out to be incredible. It has pumpkin puree, almond milk, vanilla protein powder, pumpkin spice, vanilla, salt, and monk fruit.
Temaki Sushi was on the menu for Wednesday night while we caught up on Handmaids. I am so happy that I tired Purple Carrot because now I know how to make sushi, and I can’t wait to do this with vegan cream cheese, spicy tuna, and avocado! I was also impressed with how good Sriracha and Veganaise tasted together. It made for the perfect dipping sauce, and I made it again tonight to go with our roasted vegetables and salmon. Kyle and I loved this meal.
Five-Mile Run Thursday
I had a feeling Thursday was going to be one of the last long runs until I made it to L.A. (one long run scheduled in the morning) so I headed out around 9 am to get my miles in. I was hoping to hit six, but I was just as proud of five. I’m pretty excited about catching up on my running tomorrow. I’m just crossing my fingers that I can do it. Since I fly home on the red-eye tomorrow night, it’ll be a good thing to wear me out for the plane.
I showered off quickly and hurried to my hair appointment. I picked up a pink drink and hot tea for the three hours I was going to spend getting my hair done. I didn’t have time to eat a big lunch so I was hoping it would hold me over until I got home. I wish I would have never tried the Starbucks pink drink because it’s so good.
And I decided to go blonder! I think it’s so fun and I love changing things up. We’ll see how long this lasts before I change my mind and go back to brunette again. It’s still weird when I look in the mirror, but it’s growing on me.
I didn’t get home until later, and I was so hungry!
Walnut sauce is my new favorite!
Kyle and I made Purple Carrot‘s rice noodles with miso walnut sauce & charred green beans. HOLY MOLY IT WAS DELICIOUS! I kept my plain, and Kyle added grilled chicken to his bowl for more protein. I will be making this walnut sauce again! I love that it makes you prepare the sauce instead of giving you a bottle of sauce to add. It’s teaching me new ways to cook, which I need.
For dessert, we made vanilla birthday cake ice cream! I’m sorry I keep teasing you with all of these ice cream pictures, but I’m trying to get the consistency down perfect before sharing.
4:00 am came around really fast on Friday morning. I needed to wake up and have a bowl of protein oats and a cup of coffee before heading to the airport.
I picked up Caitlin and our friend, Tyler, at 5:00 am and then headed to the airport to take off for our trip! We flew out of Charlotte to Salt Lake City, then to Reno, rented a car, and drove to South Lake Tahoe.
I had to share this photo because it’s hilarious to me. We all pulled over to stop and look at the view on our way from the airport. I had airplane hair (bed head), sandals, pajamas, and still managed to climb the rocks. I looked ridiculous, but the view was spectacular.
Questions for you!
1. How early do you get to the airport?
2. Have you ever tried Purple Carrot?
3. Tell me about your weekend!
Anywayssssss it feels good to be back writing. I can’t wait to chat with you all and finally be back on schedule. xo
PS: I have a vlog done from Tahoe and I may put that out tomorrow before the actual blog goes live! Let me know if you want to watch it. OK IT’S LIVE!!!! https://www.youtube.com/watch?v=yFzt15Qqb4I&t=999s