SD, I Am Ready

We leave for San Diego tomorrow, & I could not be more excited!  I have been resisting the urge to pack for weeks!  FINALLY, this week has been all about preparing for our trip.

To keep fueled & feeling my best for SD, I have been pushing especially hard while working out & making meals that keep me feeling light  & energized.

I have been trying to stick to only fruit in the mornings for a couple weeks now.  Terry Walter’s Fruit Soup has been great for a nice pre-workout boost of energy.  Its combination of carrot juice, cantaloupe, mango & peaches is chock full of nutrients, & ground clove enhances the refreshing flavor.  I also had ginger added to the fresh carrot juice.  I am really enjoying this end-of-summer-bounty-in-a-bowl, garnished with champagne grapes; the hint of spices offers just a touch of warmth — perfect for these mornings that are becoming cooler.

I have also been devouring variations of fresh salads [piled high with sprouts Dave surprised me with] as well as Green Monsters.  I finally found a real juice bar in SLC!  The Blue Star.  Yesterday, as a post-climbing treat, I was delighted with a juice combination of romaine, bok choy, celery & watermelon.  Yum!

I will definitely make a Green Monster as pre flight fuel tomorrow & squeeze in interval training [our flight is not until 8:45am] before leaving.  Exercising makes travel much more comfortable; stimulating my muscles & blood flow should make the flight more tolerable.

Even though it is only a short flight, because I eat a small meal or snack every couple hours, packing a few goods for the plane is a must:  peaches, tea for an upset tummy & homemade Quinoa Granola will fill my carry-on [the only bag I am taking – yay].

My variation of Ashley’s original, amazingly creative, Granola.

• Preheat oven to 375*F

~ Bring to boil & simmer about 15 minutes, until liquid is absorbed:

• 1 C Quinoa, rinsed well [I used a combination of red & white]
• 1 Can light Coconut Milk
• 5 Cinnamon sticks [1 tsp]
• 2 tsp Vanilla

~ While quinoa simmers, combine:

• ½ C Almonds, chopped
• ½ C Cashews, chopped
• 2 T Chia Seeds
• ¼ C ground Flaxseeds
• 1 T Sesame Seeds
• Sea Salt

~ In a mixing bowl, add nut/seed mixture to cooked Quinoa.

~ Stir together:

• 2 T Brown Rice Syrup
• 1 T Maple Syrup
• 1 T Coconut Oil

~ Pour over Quinoa Mixture & mix well.

~ Spread onto a parchment-lined baking sheet.

~ Bake until golden brown & almost completely dried out, ~1 hour, stirring every 10 minutes or so.

~ About halfway through baking, I sprinkled & pressed 1/2 C dried Cherries into the granola.

~ I also reduced the temperature  to 325* because it was browning too quickly.

~ Allow the granola to cool completely, before storing in an airtight container, to prevent it from going mushy.

~ I dusted a substantial amount of cinnamon over the granola before storing [I keep it in the fridge but do not think this is necessary].

In an old Yoga Journal issue, I found an amazing post flight sequence to help “get us grounded & enjoy our destination”.  It will be perfect while waiting for Dave’s sister, Christine.  I am anxious to enhance my practice, exploring new yoga classes & instructors, while in SD.

Did I mention we are going to a Padres’ game?!  Baseball is my favorite sport to watch.  Really.

Also, we will be bouldering on the beach.  Aw.

We may never come back! 🙂

~

Any tips or tricks for traveling & flying?

Dave & I will also be having a Friday date night, just the two of us, if anyone has suggestions.  [We have never been to SD.]