The Weekend

Wow, I don't know if it's possible to have a more amazing weekend than the one I just had. The fall colors were in full effect and the house we rented was right on the beach on the Puget Sound, unbelievable.

We went to Larabee State park and Chauckanut Dr. to check out the fall colors. Walked along the beach in front of our house, the penninsula, and just enjoyed life with the woman I love.

I ate on no schedule and ate whatever I wanted, I did keep note of what and when though. It felt good to cheat on paleo for a weekend, and I made sure I did it right. I pretty much went off the deep end.

I usually never blog about what I eat on the weekend but I thought it would be fun to put it all down. So, here it is:


Friday Night - Out with friends visiting Seattle

10:00pm - 12:30am
3 slices pizza from Via Tribunali
red wine - 1 glass
whiskey neat - 2


SATURDAY 10/24 (The start of my weekend away)

9:00 am
Scrambled eggs - 3 eggs, 1 large chicken sausage link, 1 Tbsp salsa
1 apple, sliced
1 Tbsp almond butter

11:00 am
1 mocha
1 large peanut butter cookie

4:30 - 6:30pm (Watching the sunset from our beach house deck)
2 white russians

7:30pm Dinner at Semiahmoo
Appetizer
Crab fondue - An amazing cheese/crab fondue that came with crab claw meat, great toast, tortellini, and apple slices to dip in the fondue.
Entree`
6 large scallops with jalapeno and shallot demi-glaze
orzo & herb mac and cheese
steamed seasonal veggies (yellow squash, zucchini, red bell peppers)
3 glasses white wine with dinner

10:30pm
2 homemade butterscotch (my favorite) chip and pecan brownies
2 cups 2% milk



SUNDAY 10/25

10:00am (breakfast of champions)
2 homemade butterscotch/pecan brownies
2 cups 2% milk

1:30pm Lunch at Boundary Bay Brewery
1 cheese burger with all the trimmings
a few french fries
1 boundary bay scotch ale
1 boundary bay amber
a couple bites of my girlfriends mac and cheese

5:00pm
1 apple
1 butterscotch/pecan brownie

8:00pm
5 oz. top sirloin steak - saute'ed with onion, green bell pepper, garlic, evoo, ginger, lime juice
4 celery stalks
2 cups red cabbage
2 butterscotch/pecan brownie
2 cups organic whole milk
1/2 cup butterscotch chips (left over from making the brownies)