Hello! I feel like I've been gone forever! Sorry this post took so long to get up! Josh and I had a wonderful weekend in Nashville with Josh's family! On Friday all of the girls went and got our toes done, then we went to the gym, and then had a relaxing evening which included a massage and dinner at one of my favorite places the Cheesecake Factory!
Saturday we got up early and headed out! Josh's parents rented a party boat and we went out on it for the whole day! It was an absolute blast! The weather was just perfect! The boat had a slide on it and a top deck that you could jump off of. Josh's parents also rented a big tube and we went tubing. Here are a few pics from the boat trip (Josh and I, the boat, me doing a cannonball, and Josh and I on the tube):
Sunday was a relaxing day. We headed to the airport and our flight was delayyyyed due to weather. We didn't end up getting in until around 3 am and so I took yesterday off of work. I cleaned up around the house and picked up Frank. I also made a random lower carb mix of turkey, green beans, white beans, whole wheat pasta and a little bit of stirfry sauce and cheese. It was pretty delicious.
I also tried this incredible recipe from Esi for Spiced Roasted Chickpeas. What a great snack!
Spiced Roasted Chickpeas
1 15 oz can organic chickpeas (aka garbanzo beans)
1 tsp organic olive oil
1/2 tsp salt
few dashes of cayenne pepper
1 heaping tsp cumin
Preheat oven to 425 degrees. Drain and rinse the chickpeas and pat dry. Place chickpeas on a baking sheet and roast for 20 minutes. Shake sheet (carefully) about halfway through.
Take out chickpeas and place in a bowl. Add oil, salt, cayenne and cumin and mix well. Turn peas back onto the baking sheet and place in the oven for 5 to 15 minutes until bronzed and crunchy.
Did you have a good fourth?