Sweats + Eats in Sherman Oaks and Santa Barbara, California

Hi Guys, from California! I came out here on Tuesday to shoot another batch of SFit Gym videos before heading up to Santa Barbara for a wedding. Finally, you can mark your calendars for the SFit Gym launch date… August 12th. Sign up here at SFitGym.com to get the details when it goes live. 

After the second day of shooting, I was starving. We shot 3 15-minute workout videos and 4 5-minute workout videos. I decided to hit up one of my favorite lunch spots in LA, Mendocino Farms. Molly’s Greek Vacation was calling my name. It was made with the V7 (housemade seven veggie patty),”cashew feta-ish,” Mendo’s classic hummus, quinoa & millet, grape tomatoes, marinated red peppers, shredded romaine, pickled red onions, cucumber, vegan tzatziki wrapped in a panini-pressed vegan whole wheat tortilla.

It was one of the best wraps I have ever tasted and was very filling. I got a side salad and didn’t even touch it. Roomie flew into LAX later that night. We stayed at my brother’s place in Sherman Oaks and then went out to breakfast at Blu Jam cafe before driving up to SB. I love that everything here seems fresh and has avocado. I made my own omelette with chicken sausage, mushroom, onions and avocado. 

The best surprise was the rocking fruit cup that didn’t have any melon! It was just blueberries, strawberries, grapes and pineapple. From the farm fresh eggs to the fresh bread, it was a perfect to start a week of travel with my best friend. 

It took us no time to drive up to Santa Barbara. The view was spectacular as promised. We went for a light 3.5 mile jog along the harbor and pier.

Lunch was at Mesa Verde, a vegetarian restaurant I found when searching for good healthy places to grab lunch online. 

I started with a kombucha and we split two ordered of tacos, the portobello and street tacos. Both were vegan, filling and so flavorful. 

The Conchinita pibil portabello tacos were made with grilled shishito peppers, onion and cilantro with breakfast radish, pickled carrot, greens lemon and aleppo pepper. 

The street tacos were made with cacao black beans, jackfruit ‘chorizo’ blueberry chiptole salsa, caramelized onion, heirloom tomato, sumac, and jalapeño onion slaw. 

Dinner was pizza on thy fly hanging out in the Funk Zone wine tasting and I did not take a picture. 

The next morning, I did some work since it was Friday and then we headed to Hendry’s Beach. A dog friendly spot with a gorgeous view, it was perfect for relaxing. The one thing that was too bad was all the oil you could see in the water and tar found on the beach. We all had black spots all over our feet as a result of oil washing ashore I assume. 

After a late lunch at the Boathouse at Hendry’s Beach I went to the Ffit Buddha for a lagree method Pilates class. I take Pilates on the Mega former in Boston once a week and was excited to try it at another studio. Your first class is just $5 so I figured why not!? 

The instructor was sweet and had a rocking body. In CA, I think it’s a prerequisite for all instructors to have 10% body fat and enviable abs 365 days a year. The class was not as difficult as BTone in Boston but was still fun, gave me a good sweat and was worth the 40 minutes. 

After class, we went to dinner at a cute mexican restaurant that was perfect for what we were looking for. I ordered the special that came with an enchilada, a taco and side Caesar salad…

As well as a mango margarita… I couldn’t resist and the menu said it was made with real pureed mangos!

I woke up this AM with one goal – run 7-8 miles for the New Balance Falmouth Road Race.The weather was perfect running weather with a cool breeze, water and bathroom stops along the way. I was in heaven. 

The wedding is this afternoon and I can’t wait. On Monday morning, Roomie and I head down to Puerto Vallarta for another #FitInParadise trip. Hope everyone is staying cool in Boston!