Everyone has been complaining about how “hot” it is. It’s 82 and dry. That’s cute. I ran in long sleeves yesterday morning!

In terms of travel, everything went pretty smoothly. I enjoyed one last Sweetgreens salad.

And one last Georgetown cupcake. These are salted caramel and chocolate birthday cake.

The cupcake competition in DC may require its own post.

After packing my bags, I lugged 125 lbs of luggage through the cobbled streets of DC. That, my friends, is why I do Crossfit. Needless to say I had to pay quite a bit in overweight baggage fees…

Immediately upon arriving home, I became a furry mess, as I will continue to be for the next 3 weeks.

Besides cuddling my kitty, I’m going to be putting some work into this blog in the next few weeks. I haven’t had much time to do much with it lately other than throw up posts-my race page is sorely outdated. So be on the lookout for a fun recipe tonight!

In terms of the last few days, yesterday morning I tried out my current pre-run breakfast. Yogurt with cocoa banana and sunflower seed butter.

Then, I headed out for my run. I went out to the bay and my mom walked while I ran. I guess I got a bit faster this summer-it’s really nice to run when a) it’s 20 degrees cooler and b) not 5am and I’m just rolling out of bed to the street.

Lunch out with my family afterwards was a cobb salad with chicken and avocado.

For snack, I had some pumpkin yogurt. Yes, I know it’s too soon. It was good though.

In the evening, I went to my home Crossfit! I’m so happy to be back there! We worked on pull ups, and then the WOD included lots of tire flips. My arms hurt.

For dinner, I made a copycat Sweetgreens seasonal salad.

I also utilized my new knife skills I learned at a culinary bootcamp in DC that I went to for work to cut the watermelon.

The salad included arugula, baby kale, fresh mint, feta, watermelon, cucumber, heirloom tomatoes, spicy sunflower seeds, chicken, and champagne vinaigrette.

It came out really well!

And because we need to end on a cat picture clearly: