Hello and happy September! If you’re just catching up from last week, I’d love if you took a second to take my blog survey (link/info at the end of my Cantaloupe and Avocado Soup recipe post!). If you take it, you’ll be entered to win a $100 VISA gift card. Thank you for taking the time to share some feedback with me! 🙂
And now – wow. How is it September already?! We had a nice weekend – busy but fun. My brother was in town visiting so we kicked Saturday morning off with a trip to the gym. Back squats – it had been awhile since I’d done you!
After the squatting, we did a fun 10 minute HIIT (high intensity interval training) workout that I thought you guys might want to try, too, so I made it into a Pinterest-worthy graphic. 🙂
We did a 10 minute AMRAP (as many rounds as possible), but you could definitely do more if you want! I made it through 2 rounds + a little bit of rowing before the time was up. Oof! It was tough!
When we were done, I practiced my headstand. So proud to be able to do this unassisted finally! I owe my success to Edge Yoga – their instructors really helped me with form!
We refueled with some Sweetgreen after. Yum!
Another weekend highlight was stand up paddleboarding with my friend Lauren!
We had a blast paddling away for about an hour and a half while we caught up on life. After, we grabbed a quick dinner at Sweetgreen (yep, went again – it’s just so easy and awesome), and after our salads we enjoyed some froyo.
Other random highlights from the weekend were a delicious brunch on Sunday morning with Matt (at Cassatt’s Kiwi Café):
A fun farewell party for some friends on Sunday evening that I neglected to get any photos of, and a family brunch on Monday, potluck style. Our contribution was a big arugula, walnut, goat cheese, and beet salad. I highly recommend using canned beets – easy and awesome.
Enjoyed with an egg, mushroom, bacon, and tomato bake:
And some of my Fruit Salad with Yogurt Honey-Lime Dressing (<—click for recipe).
Matt and I kicked it at home last night and I threw together some easy leftover steak salads for us for dinner. Arugula + kale + cilantro + chopped olives + strawberries + feta + steak + string beans + green pepper + cracked pepper = awesome.
I dressed them with my standard homemade balsamic vinaigrette dressing. If you aren’t making your own dressing yet, do it. It’s a thousand times tastier than store bought (and there aren’t any additives, either)! Here’s the recipe I use: Homemade Balsamic Vinaigrette. I usually leave out the garlic since I’m lazy, though, and don’t normally measure it either. 🙂
And now, time to continue catching up on work. I’m sure most of you are busy doing the same today! I had a blast this summer with all my travel, but I’m really looking forward to getting back into a routine (and eating more veggies) again, too. 🙂 Have a wonderful day!
Of interest:
- Chocolate drizzled granola balls <—these would make an awesome afternoon snack
- Quinoa Quiche Tots <—so would these!
- My friend Kylie has a Single-Serving Cookie E-Cookbook out that includes 35 wholesome, healthier single-serving cookie recipes. She sent me a copy and it’s awesome – check it out!
- 10 Ways to Make it a Stellar September via my friend Gina
