Pondering Frogs, Face Painting and Pretty Ponies – Giving Thanks


This week I am thankful for…

…a very awesome holiday weekend in Poole.  If you are wondering if you can meet real friends on vacation…the answer is YES.  On that train trip in Canada over July 4th, we met the most amazingly fun and funny couple and they invited us out for a weekend in their city by the sea…



…my first fascinator and channeling my inner child and getting my face painted at a wedding…




…spotting beautiful flowers…


…pondering frogs…



…a happy husband, he loved his complete English breakfast this morning.




…becoming one with nature today and seeing the beautiful ponies of The New Forest.




 …finding pull tabs at the bar tonight before leaving Poole.



What Are You Thankful For This Week?

Curried Quinoa with Blueberries, Snap Peas and Mint



I don’t think I’ve ever mixed fresh berries with rice or quinoa before…
So, when I spotted this recipe in my Vegetarian Times, I knew I would have to try it.
Plus it had curry and mint in it, two ingredients that I don’t use that much.
It also required coconut oil, which Ive heard a ton about but have never tried it myself.
(i know, I know, I really late to the party…)
This is one of my favorite magazines and it has never let me down with a recipe, so I tried it yesterday.
The recipe is easy to follow and jammed packed with flavor.
It was a tad bit on the sweet side for me but the hubby loved it!

Curried Quinoa with Blueberries, Snap Peas and Mint
  • 1 Tbsp. plus 1 tsp. coconut oil, divided
  • 1 cup quinoa, rinsed and drained
  • 1½ Tbsp. curry powder
  • 1 pinch salt, optional
  • 1 small shallot, finely chopped
  • 1 cup fresh snap peas
  • 1 cup fresh blueberries
  • ½ cup plain non-fat Greek yogurt
  • ⅛ cup chopped fresh mint
  • ⅛ cup chopped salted cashews
  1. Melt 1 Tbsp. coconut oil in large saucepan over medium-high heat.
  2. Add quinoa and curry powder. Sauté 1 to 2 minutes, or until lightly toasted and fragrant.
  3. Add 2 cups water and salt and bring to a boil.
  4. Reduce heat to medium-low, cover, and simmer 12 minutes without stirring, or until quinoa is cooked through and water is absorbed. Remove from heat, and keep covered.
  5. Melt remaining 1 tsp. coconut 
oil in medium skillet over medium heat.
  6. Add shallot, and sauté 2 minutes, or until translucent.
  7. Stir 
in snap peas, and sauté 5 minutes.
  8. Add blueberries, and cook 30 seconds, or until warmed through.
  9. Combine blueberry mixture and quinoa in large bowl.
  10. Serve dolloped with yogurt and sprinkled with mint and cashews.




ROUGH 2 Days


The past two days have been rough.
I don’t normally post a bunch about “my bad d days” but this past 48 hours has seriously put me thru the ringer.
I’ve had lows, highs, had 2 DEXCOM sensors fail and am running on little sleep.

I feel horrible and just want my body to calm down.
I know it’s just a blip in my week but it has sucked.
I had to cancel 2 runs and tomorrow am supposed to complete a 10 miler…
Not sure if that will even happen.
Alright, thanks for letting me vent for 10 seconds, I’m done.
Today is WIAW so lets take a peek at some of the things I gobbled down…



BREAKFAST – 2 salt & vinegar rice cakes w/my morning seed dose – sesame, dukkah, chia & flax w/hummus, egg and pea sprouts
MORNING JUICE –  Not pictured but delicious and very green
SNACK – water and handful of gummi bears
LUNCH – 3 homemade chicken spring rolls
SNACK – sampling the garlic cheesy bread while cooking dinner & 1 glass red vino
DINNER – huge salad w/chicken, more bread and some steamed broccolini
WATER - 60oz

I found this picture online and it made me smile.
I’m off to nap now, hopefully my day/night/week improves ASAP.

xoxo from London