Off to the Beach

My good friend, Megan, and I had planned for an "early" 9 AM run today. (We should have gone a bit earlier--it was WAY too hot.) We ran an easy 4 miles and jumped in the pool after.

We went all out on breakfast! We made blueberry pancakes, topped them with Chobani blueberry yogurt and tossed on fresh blueberries on top. (I wish I took a picture. It looked so pretty!) We also set out a variety of cereal, fruit (blueberries, strawberries, raspberries, apples, bananas), Kashi GoLean waffles, toast, 3 different PB flavors (regular, White Chocolate, and Cinnamon Raisin). We were hungry!

We planned on meeting a few friends at the beach and spent waaay too much time enjoying breakfast. Our lunches were quick! We packed turkey, tomato, lettuce and cheese on Damascus Bakery WW roll-ups, a bag of blueberries and a few Pria/Kashi energy bars (in case we got hungry). We were off!

We spent the afternoon soaking in the sun. The current was strong and we got knocked down a few times. Haha nothing bad--just a few scratches! We relaxed, read and chatted for most of the afternoon. On the way home, Megan and I called up our other best friend, Alyssa, and grabbed ice cream ices together! I mixed passion fruit ice with soft-serve vanilla ice cream. It was delicious. :)

When I got home, I took my cat (below) outside (Mr. Boop loves the outdoors) and decided to re-check Albert. Classes ended nearly a week ago and I was anxious for grades!


My stats grade was up! An A--yay, this calls for celebration; I created a huge deviled egg salad as a side dish for dinner. It was a quick eat to make and decorated the dinner table nicely.


Ingredients: Makes 6 to 8 servings.

• 7 hard-cooked eggs
• 3 Tbsp. salad dressing, mayo, or plain Greek yogurt! (Surprised you didn't see Chobani??)
• 1 Tbsp. chopped fresh dill weed
• 1 clove garlic, minced
• 1/8 tsp. salt
• 6 cups torn lettuce
• 2 cups grape or cherry tomatoes, halved
• 1 medium red sweet pepper, chopped
• 1 recipe DillVinaigrette

The Steps

(1) Halve hard-cooked eggs lengthwise and place yolks in a small bowl. Set whites aside. Mash yolks with fork and stir in salad dressing, dill weed, garlic, and salt. Stuff egg white halves with yolk mixture. Set aside. (2) On a platter, arrange lettuce, tomatoes, and sweet pepper. Arrange eggs on greens. Drizzle with Dill Vinaigrette. (3) In a screw-top jar combine 1/3 cup olive oil or salad oil; 2 tablespoons tarragon vinegar; 1 tablespoon chopped fresh dill weed; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; and 1/4 teaspoon salt. Cover and shake well.

**To hard-cook eggs: In a large saucepan place eggs in a single layer. Add enough cold water to cover eggs by 1 inch. Bring to rapid boiling over high heat. Remove from heat, cover. Let stand 15 minutes; drain. Cool. Peel.

Be confident and get creative and add your own favorite toppings and make a few substitutes for this vibrant salad!