I had a great weekend getting to see some friends that I haven't seen for quite awhile. BTB had a happy hour at Fired Up Grill over in Chandler, and there was a great turnout! Five team members had recent birthdays, and we celebrated with an amazingly yummy strawberry cake from Pomegranate Cafe.

I missed my BTB crew so so so much since I haven't been able to run with them for 8 months.

The girls got down on the dance floor (minus me, haha!) and Lil got to take over the mic!

I am so glad were going to have a happy hour now every month so I can see everyone!

After that, I went up to Kelly's in Scottsdale for Megan's birthday get together.

To the right of me are Robin, Emily and Megan. All of which are AZ bloggers, as well!

Nicole joined us a little later. We had such a nice time catching up and chatting. Happy Birthday Megan!! I hope you had a great weekend!

I had a lot of compliments on my hair, and questions about how I did it. Here is the Conair Infiniti I used to get the curls:

It is a tapered wand curling iron that you wrap sections of hair around. I used medium sized pieces of hair so the curls wouldn't turn out too tight and crazy looking. It's actually really easy, as long as you're careful not to burn yourself.

Sunday, I went up to Hotel Valley Ho to join Megan and Sean by the pool.

We were given the royal treatment thanks to Clint and Alex, (thank you again guys so much!!) and got to hang out in a cabana all day.

Valley Ho is a really fun place. The atmosphere is chill and laid back, the staff is great and so attentive, and the pool is actually refreshing! We had a nice healthy lunch:

Ok, well everything except for the tortilla chips was healthy….

The day started out cloudy and kinda crappy, but eventually the sun came out and we got roasted.

When I got home, I decided to make a recipe that has been sitting on my coffee table for a week or two that sounded really good. Sweet potato and quinoa cakes with black beans served with light sour cream and hot salsa :-). I also baked wild sockeye salmon to go with it. I'm all about the healing, anti-inflammatory foods right now.

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