My weekend started with a blend of blueberry bliss and pineapple kona pop tea from Teavana at the airport and ended with quite a few sunburns, but everything in between made for a fantastic weekend.
A Saturday and Sunday filled with some much needed R&R in Fort Lauderdale laying on a beach chair listening to the waves break. Occasionally getting up to pop into the salty, but perfectly crisp and not too cold ocean to to cool off from the Florida heat. I now feel rested and rejuvenated and ready to get back to reality. Oh, and I can almost come to terms with the fact that I’m another year older. Oh joy
Have a good Monday y’all!
My time in Fort Lauderdale was short, but some notable places I enjoyed:
Atlantic Surf Club
A super casual eatery with a fabulous ocean view that offers a wide assortment of items on their menu that suits just about everyones tastebuds. FYI – the crab guacamole was awesome. (pictured above)
S3 – Sun Surf Sand
A trendy restaurant with a casual vibe that operates with a tapas style menu, which works out to your advantage if you like to try many menu items at once. Everything I tried there, riceless rolls, short rib empanadas, and grilled octopus, were all delicious. I also had their grouper sandwich, which turned out to be the perfect lunch on the beach. (all pictured above)
I thought Friday would never come this week, but it’s hereeee. Yay!
I’ve really been feeling like eating tuna salad lately, but I wasn’t into all the extra fat it usually comes with so I made my own.
Super easy and a healthy dose of omegas and protein. It turned out better than I expected so I thought I’d share the recipe.
tuna salad (no mayo)
- 1 can tuna, 6oz
- 4 heaping Tbsp plain greek yogurt
- ½ tsp dijon mustard
- 3-4 Tbsp chopped celery
- 1 dill pickle (~ 3 Tbsp chopped)
- 1 small handful broccoli slaw (optional)
- salt and pepper to taste
- Put everything into a bowl and mix to combine. Place in fridge for a few hours or overnight for flavors to meld.
I used a salt-free chunked tuna (whole foods 365 brand) and a mix of maple hill creamery yogurt and stonyfield greek yogurt. And served it atop nut thins. The extra crisp crackers were the perfect edible spoon for the tuna salad.
I’m sure my colleagues weren’t the happiest when I broke open my container, but a girl must eat. And it was fantastic. Served along side some fresh cherries, bleubs, & orange slices and I had the perfect lunch.
Alrighty, time to get moving! I’m off to a beachy place this evening for a quick weekend getaway. See what I’m up to on my IG. Have a good weekend!
Is it already Wednesday? We’re just scootin right along this week.
After two weeks off off from pilates classes at Bodybar, I’ve been sucked back in. My sister was in town for a week and we were going to do a pilates class at the gym, but the class ended up being full so we went with plan b – a reformer class at Bodybar.
Since I did pilates Monday I figured yesterday should be a cardio day.
I was a bit boring and didn’t feel too creative so I just hopped on the treadmill and ended up completing this workout:
I got warm really quickly and was super sweaty in under 10 mins. I feel like I’m starting to like running a tad more than I used to, but I still don’t love it. Hence the short intervals.
I also added the pace/speed I used yesterday at the bottom for reference, but everyone has their own pace I’m sure.
Don’t forget to break a sweat today, whether it be a walk, run, fitness class, or your favorite heart pumping activity. Have a fab day!