I know that the last day of summer isn’t technically until mid September, but with kids going back to school, university students coming back to town, and magazines publishing articles about this year’s fall fashions, it certainly feels like the seasons, among other things, are changing. I love everything about summer, and each year I’m sad to see it go. This past weekend was one of the most relaxed and enjoyable ones I’ve had in a while, full of great food and great friends.
Saturday began with a workout, and a fun lunch meet-up at The Naked Sprout with some of my best gym buddies. The top restaurants on my list are the ones that leave me feeling fabulous after each meal, and The Naked Sprout never fails. On this occasion, I went with 2 tried-and-tested orders: The Morning Glory juice…
… and The Big Green Earth Salad.
My lunch buddies ordered meals that I’ve never had before, primarily because they wanted me to have some new ones to take photos of. Thanks ladies, you’re the best!!!
After lunch we had a Lululemon excursion lined up, and Sara, my bestie that I went to the Can Fit Pro conference with last weekend met us there. What’s more fun than spending money at Lulu? Spending money with other Lulu-crazed people of course!
Up next was a belated birthday dinner with Ange. We headed to Paradiso, one of Oakville’s popular Mediterranean restaurants. Ange had been here once before and raved about it, so I couldn’t wait to try the food myself. Since the weather was gorgeous, we sat out on the patio in the sunshine. There were so many things that I would have liked to order, but eventually I settled on the Pan Seared Rainbow Trout Fillet.
This was beautiful!! The flavours all blended so beautifully together and the portion size was just right. There seemed to be something helping to bind the quinoa together, and I also spotted a few minced veggies in there too. The trout was cooked just right and I enjoyed every single bite.
Ange ordered one of the restaurant’s few vegan options, the Portobello Steak. No steak, just three delicious, enormous portobellos. Yum!
The rest of the weekend was spent doing a little creating in the kitchen, reading, relaxing, and enjoying the outdoors while being entertained by our annual summer Busker Festival.
August has been one heck of an all-over-the-place month, and in addition to the seasons changing, life is changing a lot too. The past couple of days made me realize how thankful I am for simple things, like good friends, great conversation, sunshine, after-dinner walks, and delicious food. I’m beyond grateful for summer, because it has a way of bringing all of these simple things together.
I’m feeling exceptionally refreshed this morning, and in case you’re not quite there yet, here’s a little bevvy to help you out.
Prep Time: 10 mins, plus chill time
Cook Time: 0 mins
Keywords: blender no-cook raw beverage dairy-free gluten-free low-fat low-sodium soy-free vegan vegetarian fruit summer
Ingredients (about 1.5 liters)
- 3 cups diced watermelon
- 1 cup berries, fresh or frozen
- 1/2 cup fresh orange juice, plus orange slices
- 3-4 cups of ice water
- ice cubes
- mint leaves, to garnish
Place the watermelon chunks in a blender with the orange juice, half of the berries, and water. Blend until smooth.
Place the ice cubes, mint leaves, remaining berries, and orange slices in a large pitcher.
Pour the watermelon juice into the pitcher. Allow the punch to cool before serving.
Wishing you a wonderful week, full of all the simple things that make YOU happy!
Now tell me….
What are 5 things, big or small, that you’re thankful for this morning?