First the fun part – Halloween in San Francisco.

I woke up and ran through the city – along the Embarcadero and through Chinatown.  I didn’t save it on my watch, but it was something like 5.1 miles in 43 mins.  Not bad with all the hills!

Then the day was ON.  After a few minutes in Urban Outfitters where we purchased sumos, Mallory and I had an awesome brunch at Orson (Elizabeth Falkner from Top Chef’s restaurant).

We had some “Apple Juice.”

Then some toast.

And some eggs.

We opted to pass on dessert.

What better way to spend Halloween than at a famous prison?!

Apparently Native Americans occupied the island for 19 months from 1969-1971.  All the history surrounding Alcatraz was really neat.

Back in San Fran, we took a looooog walk.

Somehow we ended up in Chinatown right at snack time.

We finally made it home and spent the next hour rushing around to get ready for Halloween!

We walked through the Mission to get dinner.  Kids there trick-or-treat at businesses (the neighborhood isn’t safe conducive to the pastime).

Pit stop for ice cream at Humphry Solcombe before dinner (priorities, people!).

Once we devoured finished our dessert, we headed to El Metate for dinner.

Tacos with corn tortillas are my favorite.  I ordered one veggie and one salsa verde shredded pork.  The tortilla chips on the side were freshly baked into a nice, thick chip.  The spicy array of treats from the salsa bar were delish too.

My friends had the veggie burrito and the fried chicken.  Do yourself a favor and don’t ever get the fried chicken.  It was sinfully good and I’ll be craving it for a looooong time.  The guac was also hauntingly good.

Finally, we were off to celebrate All Hallows Eve and oogle other people’s costumes!

Now that I’ve posted about all that food… what am I eating on the detox?!

First up was a cherry-blueberry-banana smoothie.  With the special SP Cleanse powder, flax oil, cinnamon, and spinach.

Yesterday was a hard day for me – headache alllll day long and so tired it was hard to move.

Lunch made me happier – arugula salad with grapefruit, cucumber, and avocado.

After work, Mom and I went to hit some tennis.  I think I may be improving… if only I had energy!

Not that this stopped me from a 2.2 mile run home.  Longest 2 miles ever.

The brochure says days 2 and 3 of the cleanse are the worst energy-wise.  We have been pretty creative with food so I’m not starving, but the adjustment to no meat or carbs is difficult.

Speaking of creative, we made an awesome dinner.

I had my first acorn squash ever!  It was in the form of a  lentil stuffed roasted acorn squash creation.

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Lentil Stuffed Acorn Squash

• 1 Acorn squash
• 1 C Lentils
• 1 C Water
• 1 C Vegetable broth
• 1/4 tsp Sea salt
• 1 Leek
• 1/2 C Onion
• 2 Garlic cloves
• 1/2 Jalapeno
• 1 Carrot
• 1 C Shiitake mushrooms
• Salt and pepper to taste

 

Cut the squash in half (soften in the microwave if too hard to cut).  Place cut side down in a baking dish and fill with ~1 inch of water.  Roast in 350 degree oven for 45 mins, or until outside skin is soft to touch.

Meanwhile, prepare lentils according to package (we subbed 1/2 the water for vegetable broth).

Chop all the veggies.  Saute the leeks and onions together with a drizzle of olive oil until tender.  Add garlic, jalapeno, and carrots.  Cook until tender, stirring frequently.  Add lentils to the mixture and salt/pepper to taste.

Fill roasted acorn squash halves with lentil mixture, take pictures, and enjoy!