Spring Vacation to Mosier, Oregon

Last weekend, I had to pleasure of spending three days in Mosier, Oregon with 6 of my best gal pals.  This is the third year in a row that this group of friends and I have left Portland for some out of town adventure, relaxation, and quality girl time.  All 7 of us are social workers who went through school together to get our MSW, so we have shared a uniquely stressful and rewarding period of our lives together.  Although 6 of the 7 ladies are now done with school (I’m so close!), this time spent away from the stresses of our jobs to eat food, drink wine, laugh, cry, and be silly remains important for our self care and sanity.

We have gone to different locations each year, and this year’s rental house had the most amazing view of the Columbia River Gorge!Image-1

We had quite a collection of wine, tequila and gin!  These girls were thirsty!

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A few of us headed down the road to Hood River for some shopping and enjoyed cider in the sunshine.  Check out this adorable little shop with cook books, gardening guides, and delightful kitchen collectables.  I was so in love!

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Even the dogs had a fabulous time.  I feel so bad for Reymie when the weather is rainy and I am SO busy with school and work, I felt like she enjoyed the weekend away with her buds as much as I did!

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We each choose a meal to cook for the whole group, and I did dinner the first night.  I came across some healthy adaptations of Mexican food on Pinterest and decided to make Chipotle Citrus Superfood Vegan Tacos from lunchboxbunch.com.  This was the first time I’d seen this blog and it is AMAZING.  So many recipes, helpful tips, nutrition information.  So great.  As for the Chipotle Citrus Tacos, so. freaking. delicious.  I mean, they were just perfect!  This recipe is definitely bookmarked as a favorite to make a million more times.  The girls and I “de-veganized” them with a little cheese and Greek Yogurt, but that was definitely not because these babies lacked flavor!  Here’s what you’ll need for this amazing spread.  For more information on the nutritional benefits of this recipe, more incredible photos, and other really awesome posts, please go to lunchboxbunch.com!!

Lime Cilantro Superfood Quinoa:

Makes 4 servings.  I doubled this recipe for the 7 of us and we had some left overs that made delicious salads for a couple lunches the following week!

  • 3 cups cooked quinoa
  • 1/2 cup chopped kale
  • 1/4 cup chopped parsley
  • 1/4 cup chopped cilantro
  • 1 lime, squeezed and some grated zest
  • 1/4 teaspoon fine black pepper
  • 1-2 tablespoons nutritional yeast (optional for extra nutrition)
  • 2 tablespoons ground flax seed (optional for extra nutrition)
  • 2 tablespoons hemp seeds (optional for extra nutrition)

Toss cooked quinoa with all of the above ingredients.  Garnish with lime wedges.

Mango Goji Guacamole

Makes 8 servings.  Mine is photographed without the avocado, we had to keep that separate for a food allergy.

  • 1 1/2 avocados, diced
  • 1 mango, diced (I defrosted some frozen mango chunks from Trader Joe’s)
  • 2 limes, squeezed
  • 1 1/2 tablespoons goji berries
  • Spices to taste

Toss everything together!

I prepared the quinoa and guacamole that morning before heading to Mosier, leaving only the tofu to cook up.  That saved a lot of time to chat, drink wine, and gush over our glorious view.  As I learned with the leftovers, the tofu was also good for a few days after as well, so everything can be made ahead for a dinner party or meal prepping for the whole week!

Chipotle Tofu

  • Extra firm tofu (quantity depends on how many mini triangles you need.  I used the Organic Sprouted Extra Firm Tofu from Trader Joe’s and we used about 3 of those little halves they are split into.)
  • Agave Syrup
  • Chipotle powder
  • Spritz of lime juice

After squeezing out the water from the tofu with a paper towel, slice tofu into triangles.  Add chipotle powder to taste, drizzle with a little agave syrup and lime and cook on a skillet for 1-2 minutes per side.

Serve however you’d like!  We put some quinoa, 1-2 tofu triangles, mango and avocado dressing in a whole wheat tortilla and topped with some grated cheddar and Greek Yogurt to make burritos.  With the left overs, I put quinoa, tofu and avocado over spinach for salads on the go.  These ingredients are versatile, so easy to throw together, filling, healthy, and incredibly delicious.  Such a great dish!!  Thank you so much, Kathy at lunchboxbunch.com!

Image-4For the most part, our meals throughout the weekend we pretty healthy but I took the time to focus on catching up with my girlfriends and enjoying time away from my day-to-day so I indulged, didn’t count a single calorie or macronutrient and didn’t even run!  One weekend with my ladies is not going to completely derail my fitness goals.  I am not training for a fitness competition and in the long run, I think the boost in my mental health will show up on my physical body.  So yes, I had that tasty little cinnamon roll, drank a few gin and grapefruit juice cocktails, and didn’t think twice about it.  Fitness and healthy weight loss doesn’t consume my life, and I’d encourage everyone else to let go every once in a while too.  🙂

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