>I robbed the place

>Well it’s out last day in Myrtle Beach. We just finished breakfast and I’m about to enjoy my Starbucks on the couch with the pup and a couple of magazines I picked up yesterday. Gahhh, vacation goes by way too fast. I’m determined to make this trip seem a little longer so as soon as I digest I’m hitting the BEACH for a RUN and gettin’ some Vitamin D!

But first a little recap…

Yesterday I hit the jackpot. Well the outlet jackpot. I scored so much stuff at seriously unbelievably prices. I robbed hit up:

– JCrew
– Banana
– Under Armour
– Nike
– Kitchen store (can’t remember the name)

Biggest score was at Under Armour. I bought 5 tanks, 1 tee, 1 pair shorts, 1 pair pants, and vest for just over $100! Isn’t that incredible?????! Apparently some of my items were “irregulars” meaning they can’t be sold in stores so were shipped to the outlets. For example, my tank “irregularities” included a “misprinted” black logo rather than the desired silver. I’ll take it!

New outfit a la Nike and UA

(love the pants)

 (so serious)

* * *

While vacationing with my fam, The Manfriend and I always like to cook at least one meal from scratch. 

(Sous chef Seth. Say that 5 times fast.)

My parents always insist on paying for us when we dine out (fine, twist my arm) so it’s our little way of saying thanks. Last time we were here we made Sweet potato & black bean turkey chili and all-natural [skinny] strawberry margaritas.

Last night on the menu:

– Honey-soy glazed salmon

– veggie quinoa

– roasted asparagus

– Sweet pear salad

– red vino

Ensalada

Spinach, arugula

diced pear

cherry tomatoes

cucumber

sunflower seeds

Balsamic vinegar and Goddess dressing (1:1 mix of each)

Glazed honey-soy salmon (recipe here)

And the best quinoa I’ve made to date…

Ingredients

1.5 cups quinoa 

4 cups organic chicken broth (can use veggie)

1 medium yellow onion, diced

1 red pepper, diced

1 orange pepper, diced

1 clove garlic, finely chopped

2 small/medium sweet potatoes, peeped and cubed

2 T extra virgin olive oil

sea salt, pepper to taste

pinch cayenne pepper

Directions:

1. Spray baking pan w/ EVOO. Roast sweet potatoes at 425F until browned and soft throughout (~30 mins, flipping at least once)

2. Cook quinoa in 3 cups broth until tender (medium heat, ~15 mins)

3. Satay onion, peppers, garlic in EVOO until onions are browned. Set aside.

4. Combine all ingredients and add more broth to moisten

5. Add S&P to taste

Was a great meal if I do say so myself 😉

* * *

Alright it’s about that time….Time to hit the beach for a RUN! Talk to you again from Washington, DC!

*Something to do*

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