times I really miss outdoor running in an area I am comfortable running alone around and familiar with.

While I haven’t had too much trouble with jetlag or adjusting my body clock to Australian time, I have been waking up between 5-6am since my arrival. This morning I woke up rather sore after doing a circuit workout yesterday so decided to  take an easy walk around the river to stretch out my legs before heading off to Church with my parents.

My early morning walk was timed perfectly with the sun rising over the water.

Such a peaceful way to start my Sunday

After church my parents and I headed down to The Strand, a popular waterfront strip with lots of grass areas and BBQ’s for public use. Some of my favorite restaurants are also along the strand that offer outside oceanfront seating to enjoy the views – and that’s exactly what we did!

We tried a new restaurant that recently opened called Longboard Bar and Grill and grabbed a patio table to catch the the sea breeze

We were all super hungry so started off with the rustic oven potato wedges with a side of sweet chilli sauce and sour cream

For our main meals, my parents opted for burgers and chips…

…while I tried the homemade cannelloni

“Sweet potato, ricotta, baby spinach finished with a tomato sauce and topped with rocket parmesan salad”

Holy yum! It was definitely satisfying and just the right size. One thing that I always notice when I come back to Australia is the portion sizes at restaurants here compared to the U.S. When I was ordering this meal I

asked the waitress what she thought of the dish. She stated it was delicious but emphasized how big the meal was. I guess subconsciously I was expecting a huge pasta dish similar to something you would get at The Olive Garden or Buca di Beppo but that is certainly not what I got. I wasn’t disappointed however, as the meal was a perfect size for one person. Guess it was a great reminder for portion distortion and portion control

oudre Valley Hospital System (PVHS) Wellness Dietitian, I have had the opportunity to help with employee wellness presentations and events. PVHS have a great program set up for employees called the ‘LiveWell Challenge’ which promotes an overall healthy approach to life for their employees through education, awareness and targeted intervention. Employees get awarded points for meeting healthy goals, such as biking to work 3 days per week or volunteering at the Garden of Eatin’. The reward for employees that participate and reach a certain number of points? Paid time off!!

Today we did a cooking demonstration as part of the “Garden Fresh’ series to give employees ideas of how to prepare fresh fruits and vegetables in a variety of ways. The main feature of today’s recipes was peaches. It is prime peach season and everyone in Colorado is going crazy about how good the Colorado grown peaches are this year.

Recipe #1: Grilled Peaches

Ingredients:

• 2 peaches
• 1/2 cup non-fat Greek yogurt
• 1 tsp agave nectar
• 1 tsp toasted cocunut
• juice of fresh lime
• 1/2 tsp cinnamon

Directions:

• slice peaches into desired thickness.
• Toss peaches with fresh lime juice and cinnamon
• Place peaches on grill and cook for approx 3 mins each side
• Place grilled peaches on a place and pair with Greek yogurt.
• Drizzle agave over both peaches and yogurt.
• Sprinkle with toasted coconut and serve while peaches are still warm

• 2 peaches
• 2 tomatoes
• 1 green pepper
• 2 green onions
• 1/4 cup cilantro, minced

Directions:

• Finely chop peaches and tomatoes, green pepper and onion.
• Mix in cilantro.
• Place ingredients into food processor or blender and pulse for 5 seconds on and off, repeating until ingredients are thoroughly combined.
• Serve chilled with baked tortilla chips