First off, Happy Birthday to my awesome mom!!!

(It was yesterday, but who’s counting?)

My baby sis drove in from college to surprise her (Mamma cried) and we took her to dinner at Miller Union.  Of course, I forgot to bring my camera to capture one of the best meals I’ve had in a while. BUT, if you are in Atlanta go eat there.  Immediately.  If not sooner.

My Recommendations: Miller Thyme cocktail, a glass of the Frederic Mabileau St. Nicolas de Bourgeil Loire France 2008, creamy grit fritters, skillet NY Strip, any of the veggies, and the warm plum crisp.  And don’t bother sticking to a “diet” – dig into the bread they bring out.  It’s worth it.

 

After dinner, Baby Sis came home with me for a sleepover and to try a 6am boot camp.  I was shocked we woke up in time.

Between the humidity and crazy workout involving lots of stairs, we worked up an appetite!  I made the Grilled French Banana Sandwich from last week and served it with apple sliced on the side.

It was just a good the second time around!  Next time I’m doing it with Chocolate Almond Butter.

Baby sis was also my guinea pig.  I tried out a version of the Pumpkin Spiced Latte from Peas and Thank You.

Pumpkin Spiced Latte

• 4 c strongly brewed coffee (I used 4 c water to 6 T coffee)
• 1 1/2 c skim milk
• 5 T canned pumpkin
• 1 tsp cinnamon
• 1/8 tsp ginger
• 1/4 tsp ground nutmeg

Brew coffee.  Meanwhile, heat milk, pumpkin, and spices until hot (about 2 mins) on the stove… or in the microwave (I can be lazy in the morning).  Pour mixture into blender and blend on high until frothy.

Pour frothy milk mixture into 2 large cups (I had some leftover), and add coffee.  Mix lightly and serve.

AND I did my Whittle My Middle moves.  The stats:

• Front plank: 90 secs
• Side plank:  60 secs each side
• Torso twists: 50 reps
• Plank ups: 16 reps
• Boat pose: 25 reps
• Bicycle: 2 sets of 30 reps
• Side plank w/ twists:  12 reps each side

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I’m all out of order though!  Rewind to Monday.

I started my week here:

This was my cabin:

Serenbe (“Be Serene”… get it?!) is this awesome 1000 acre sustainable community just 45 mins outside of Atlanta.  My team at work had a short retreat there – it felt days away from the city.  We had meetings, ate some awesome farm-to-table food at The Farmhouse (our chicken at dinner came from a farm 30 mins away!), and I went on a 4 mile trail run.  Two thumbs up.

I also learned about their Southern Chef Series.  They bring in popular chefs (Linton Hopkins of Restaurant Eugene and Holeman & Finch fame is coming in January!) and for a small fee you get to cook dinner with them, stay over night, and make breakfast together in the morning.  That’s my kind of retreat!

After all the fattening delicious Southern cooking, I was craving some oats.  Do you ever put chocolate chips in your pumpkin bread/muffins/pancakes?

In honor of the gorgeous fall leaves, I decided to add some orange to my chocolate overnight oats.

Chocolate-Pumpkin Overnight Oats

• 1/4 c oatmeal
• 1/2 c milk
• 1/2 scoop Juice Plus powder
• Generous shakes of cinnamon, ginger, and nutmeg

Toppings:

• Pumpkin puree
• Pecans

There has been some nasty weather in Atlanta and this was the perfect breakfast on a rainy fall morning!

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Fast forward again.

I’m ending my week here:

And here:

My BFF and I are going to San Francisco and Napa to visit an old friend for Halloween.

Back in a few days with lots of stories, pictures, and wine! 🙂