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view of DC from mt vernon trail in Arlington
November 23, 2020

Running + Watermelon Salads

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Hello, friends – how were your weekends? 

I got out on Saturday morning for a nice run, which always puts me in a good mood – thank you, endorphins! I’m trying to get more consistent about running again because it really does boost my mood quite a bit – something that all of us can use these days!

The sky was looking quite moody over DC:

view of DC from mt vernon trail in Arlington

It was a nice morning for a run – here’s the view from the pedestrian bridge over to Roosevelt Island!

view of the potomac river from the bridge to roosevelt island

I always love the boardwalk on Roosevelt Island – hadn’t been there in ages.

boardwalk on roosevelt island

The rest of the weekend was very low key. Matt and I got some stuff done around the house, played with Riese, and had some cozy meals at home. 

We ate lots of sandwiches – I was very into a turkey, cheddar, mashed avocado, mustard, and arugula combo, plus some bell peppers on the side.

turkey and cheddar sandwich with yellow bell pepper

On Friday night we ate random leftovers; Saturday night we got takeout from our favorite Thai place, Sawatdee, in Arlington.

thai food from sawatdee

Matt made us a yummy veggie and cheese frittata for breakfast yesterday; I’m excited to have the leftovers to snack on this week:

veggie frittata with cheese

And last night we welcomed Matt’s parents – they drove down from Pittsburgh yesterday. They are here for the week for Riese’s birthday and for Thanksgiving. It’s so nice to have them!

For dinner with Matt’s parents, I got some inspiration from the recipe area of the Watermelon Board website! They challenged me to try one of their recipes as part of our ongoing partnership this year, so I had fun looking around to see what to make.

I was temped by the Slow Cooker Korean BBQ Pork Lettuce Wraps (don’t those sound good?!) but since it was on the warmer side this weekend, I ended up going for the Watermelon Kale Greek Salad. 

watermelon kale greek salad

It was really yummy and easy to throw together, which was perfect! I made it ahead of time so it was all ready to go when Matt’s parents arrived. The salad uses watermelon instead of tomato, which was fun – I loved the sweet and juicy bursts of flavor in the salad from the watermelon. Highly recommend!

Matt grilled us some chicken to go on top of the salads, and we had some of Matt’s dad’s homemade sourdough bread (!) with butter, too. Simple and yummy meal!

greek salads with watermelon chicken and bread

Matt and I are taking off work today and going on a hiking adventure – taking advantage of having grandparents here to stay with Riese! It’s supposed to be a beautiful day and it will be fun to go a little farther away from home and to do a longer hike than we can usually do with Riese in the mix. 

I’ll see you back here on Wednesday with a new recipe (a simple fall-themed salad that you may enjoy before or after the Thanksgiving feasting this week!), and then on Friday with a recap from the week. Until then, my friends – stay safe out there!

- anne
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1 comment
  • Roadrunner November 23, 2020 · 9:25PM:
    That salad looks awesome! And a great day for Roosevelt Island, too. Enjoy Thanksgiving!
    Reply
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about Anne

anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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anne mauney

I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

When I’m not writing or cooking for fannetastic food, you can find me running, coaching nutrition clients, or on an adventure with my family. Feel free to reach out - I'd love to hear from you!

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