The Perfect Thanksgiving Break

Where to even begin after a whirlwind 24 hours?

My Thanksgiving break was nothing short of perfect. Every morning I woke up, drank coffee on my porch, and headed off for my daily dose of CrossFit. Every day I then came home and made the best oats for breakfast (I know I always say that).


Apple cinnamon oats. I topped them with some almond milk and antioxidant trail mix from Whole Foods. After breakfast, me and my main squeeze were able to go on a walk. It was a little chilly some days, but he didn’t mind at all.


My mom made plans to come to Charleston and spend her break with me. We cleaned every nook and cranny of my apartment. We had a small, but perfect, Thanksgiving meal with just enough leftovers to enjoy a second meal later. We went to see Catching Fire, which was nothing short of amazing. To top off her visit, we watched Auburn beat Alabama in the Iron Bowl. War Eagle!

iron bowl 2013


Photo Credit

I cannot even begin to describe the scene over here, as I’m sure you can vividly imagine if you love Auburn football. I think I experienced nearly every emotion. At the end of the day, win or lose, I am so proud to have attended Auburn University. It was the best 4.5 years of my life. I would have done just about anything to be there last night.

To leave on this note, something I will never in my lifetime get sick of:


Taco Mamacita

This past weekend I had a friend from college come visit and stay with me. The weekend was full of beautiful weather, BBQ, and lots of pool time.


Before she left yesterday we got up early and went to Sullivan’s Island. I absolutely love Sullivan’s Island. It wasn’t too busy and the weather was perfect. After we had our fair share of the beach, we walked up to Taco Mamacita’s. I have been here before and their tacos are fabulous but I was in the mood for something light. I got the Grande Chopped Salad with Honey Lime Vinaigrette.

tacomamacitaIt was delicious and the dressing was on point. I would definitely get this again and I want to try and make the dressing at home!

My weekend ended by going to Cross Fit for the first time ever and then coming home to this perfect view.


Here’s to the last week of summer!

A Weekend In Snapshots

This weekend was a good one. I had every intention of taking a bazillion pictures but I didn’t. The highlight of my weekend was going paddle boarding with two of my friends. It was one of the best things I have ever done. We rented paddle boards on Shem Creek and paddled around for a little bit. We then tied up to a dock and laid on our boards and talked for a couple hours. If you’re ever in the Charleston area, I highly recommend paddle boarding here because there are dolphins that swim up and down Shem Creek. It’s truly a one of a kind experience!

rentals shemcreek

After our adventure on Shem Creek, we went to Vickerys. I got the Cajun Chicken Salad and  it was delicious! We sat on the patio overlooking Shem Creek that was well shaded and had a wonderful view of the creek leading out to the ocean and the shrimp boats.


Sundays were made for brunch. We got brunch at The Blind Tiger on Broad Street downtown. I got an omelet which I did not take a picture of because I was so excited. The Blind Tiger is an awesome place. It’s enriched with Charleston history and beautifully decorated.


Then there was Sunday night dinner. Last week my friend made the most delicious Greek Quinoa Salad. I tried to make it with some stuff I had on hand and it turned out well. Then I got frozen yogurt for dessert, there is nothing I don’t like about frozen yogurt and there is a shop dangerously close to my apartment.

 froyo greekquinoa

For the Greek Quinoa Salad, I used the following:

– .25 C Uncooked Quinoa

– .5 C Water

-.25 C diced cucumber

– 1 T Diced Red Onion

– 1 Chicken Breast

– 1 T Feta Cheese

– Lemon Juice

– Oregano

-Salt and Pepper

Directions: Cook quinoa  and grill chicken (I used Montreal Seasoning on the chicken when I grilled it). Let these cool when done cooking. Cut cucumber, red onion, and cooked chicken breast and toss in quinoa with feta cheese. Squeeze in some lemon juice and add seasonings to taste.