Hi friends! I’m west coast bound this morning – headed out to San Diego to have a mini-reunion with a few of my grad school friends! I had a 4:30 a.m. wake up call – oof – but it will be worth it to get out there at a decent hour. I’m now in Houston on a layover – next stop, California!
In other news, can summer last forever? It was a beautiful night last night in DC and I took advantage by meeting my friends Karen and Ashley for a little stand up paddleboard (SUP) action.
I hadn’t done regular SUP in ages (remember the SUP yoga class I took recently?) and it was a lot of fun to catch up with the girls among the water and sunshine! We paddled south, towards the monuments, and near Roosevelt Island… where Ashley fell in! Lol.
Her board got caught on some plants (you can see some in the pic below), I think, since the water is REALLY shallow right by Roosevelt Island. Good spot to be at if you’re going to fall in, at least, since the water isn’t deep. 😉
I came home to Matt preparing our final Blue Apron meal of the week – stuffed peppers!
I love stuffed peppers, and these were especially delicious. I actually have a REALLY simple/easy vegetarian stuffed pepper recipe here on the blog from many years ago: Quinoa and Bean Stuffed Peppers (<—click for recipe). It’s such a quick dinner or lunch idea, and you can use 90 second brown rice or leftover rice/quinoa and canned beans – try it! You don’t have to cook the pepper, either, unless you want to.
I will leave you guys with a little more recipe inspiration for the weekend: this salad that I had yesterday at True Food Kitchen while enjoying a lunch session with one of my longest running AnneTheRD clients. It was delicious, healthy, and would be easy to recreate at home:
Here’s what to throw into a bowl:
- Arugula
- Quinoa (brown rice would be good too, or whatever grain you have on hand)
- Feta cheese
- String beans (I love the fresh microwave in a bag string beans, so easy and good)
- Olives
- Roasted Marcona almonds (or regular roasted almonds) – Marcona almonds are awesome on salads – they are a little shorter and plumper compared to normal almonds, and a little sweeter tasting, too.
- Sliced cherry tomatoes
- Grilled steelhead (very similar to salmon)
Top with some salt and pepper to taste and my homemade balsamic vinaigrette (<—click for recipe; you can leave out the garlic) and you are ready to rock! Enjoy. 🙂
Have a great weekend, everyone! I’ll be back on Monday afternoon from the plane to recap our adventures, and in the meantime, you can see what I’m up to on Instagram. Excited to see my girls!
Weekend reading:
