2018 Travel Guide: Birthday Celebrations in Long Beach Peninsula


Happy New Year! 

My blog vacation ended up being a little longer than I had planned due to some changes at home but I’m back! While my blog vacation was on the longer side I have to say our family getaway far too short.

We kicked our New Year off with a surprise birthday trip for Neil to the Adrift Hotel in Long Beach, Washington and a visit to our favorite Oregon city – Astoria. 

This wasn’t our first trip to the Long Beach Peninsula and it certainly won’t be our last. The first time we ever visited Long Beach was nearly five years ago when we first moved here. A friend from Vermont who had lived in the Portland area told us how they would head up to Long Beach, Washington and drive on the beach. We had never driven on the beach before so on our first trip to Astoria we crossed the bridge and headed to the beach. This was our first trip to Washington state, first trip to Astoria, first time driving on the beach and it was also the first time we came across the Adrift hotel. It would be almost 2 years later before we would stay at the Adrift but once we did we knew we would stay there again…. even if it took 3 years. 

So why the Adrift Hotel? 

First, location, location, location. The Adrift Hotel is located just across the bridge from Astoria, it is located on the beach which means some rooms have a beach view and you can easily walk or borrow a bike and head to the beach. Secondly, it’s incredibly family friendly with it’s suites but it is also fun and modern for friends and couples are looking for a little getaway. One of my favorite features is the style which is a mix of modern, vintage and nautical. Also there are bikes, movies and games to borrow as well as a game area on the second floor which was a favorite of my littles. 

 

Lastly, the food. Pickled Fish is a located in the Adrift Hotel and it offers some really great food. They also are great about accommodating vegan, vegetarian and gluten free diets which is hard time find on the peninsula. On this visit we enjoyed brunch for Neil’s birthday which included this tofu rice bowl, the hash sub tofu for the eggs and crispy potatoes. If you’d rather bring your own food you’ll find a mini fridge and microwave in your room and down in the lobby there is complimentary tea, coffee and flavored water. You can also find lots of snacks, drinks and treats like these amazing coconut caramels that I had and wish I could remember the name of because they were amazing. 

After brunch we took a quick visit down to the Discovery Trail to check out the ocean but this was short lived as the rain quickly came. 

We checked out of the Adrift Hotel and Astoria to take the kids to the Astoria Column, out to lunch at Buoy Brewing and to my favorite Scandinavian store Finnware.

Check out this post from our 2016 visit to Astoria for what to see and eat as well as our stay Adrift’s sister hotel Ashore. Also this post from our first stay at the Adrift Hotel for Neil’s birthday a few years ago. 

Thank you to Adrift Hotel for our stay. We enjoyed ourselves and can’t wait to return. While this stay was complimentary as always all opinions are my own.

Salads To Cure The Post-Thanksgiving Hangover

After indulging in a variety of your favorite Thanksgiving foods your stomach might be craving something a little lighter however what about all those leftovers? These salads will help you use up your leftovers while also filling you up with greens because let’s be real as tasty as it is green bean casserole is hardly a green vegetable. If salads have you turning up your nose don’t worry there is a secret recipe at the end that will use up your leftover squash and still make you say YUMMMM.

Roasted Veggies and Dried Cherry Salad
This is a super simple salad that features roasted squash and cauliflower. Feel free to sub your favorite roasted veggies such as parsnips, brussels sprouts and/or sweet potato.
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Ingredients
  1. Roasted Butternut Squash (delicata or kabocha would be great as well)
  2. Roasted Cauliflower
  3. Dried Cherries
  4. Hemp seeds, crushed hazelnuts or almond flakes
  5. Greens of your choice - I recommend organicgirl PEPPERGREENS
  6. Olive Oil & Balsamic Vinegar or Lemon
Instructions
  1. This is a super easy salad to assemble especially with leftover roasted veggies. Simply toss your roasted veggies, dried cherries and hemp seeds together and drizzle with olive oil and vinegar or lemon; alternatively one of the organicgirl Salad Love dressings would be a great addition.
http://runningwithtongs.com/

Roasted Delicata Squash Apple Walnut Salad With PEPPERGREENS
Yields 4
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Ingredients
  1. 1 Delicata Squash, washed, cut into rounds and seeds removed
  2. 1 box organicgirl PEPPERGREENS
  3. 1 Gala or Fuji Apple, thinly sliced
  4. 1/4-1/3 cup Walnuts
  5. 1/4 cup organicgirl Salad Love Lemon Agave
  6. Maple Tahini Sauce
  7. 1 tablespoon Lemon Juice
  8. 1 tablespoon Maple Syrup
  9. 3 tablespoons Tahini
  10. 1 teaspoon Dijon Mustard
  11. 3 tablespoons water
  12. Salt & Pepper, to taste
Instructions
  1. Pre-heat oven to 350F. Line a baking sheet with parchment paper and place the delicata squash rounds on the pan. Spray the squash with a light coating of coconut oil spray (optional) and season with salt and pepper. Place sheet pan in the oven and roast for 25-30 minutes; until the squash is cooked through. Allow to cool for 5-10 minutes on the baking sheet before adding to salad.
  2. While the squash is roasting make the tahini sauce my simply whisking everything together.
  3. Toast the walnuts in a dry pan over medium heat just until they start to get a little bit of color. Remove and allow to cool.
  4. To assemble: Divide the greens between four different plates, top with a few slices of apple and squash. Drizzle a tablespoon each of the lemon agave dressing and the tahini sauce over the salad. Crush a few walnuts between your fingers and sprinkle over the salad.
Notes
  1. Delicata squash skin is super tender so there is no need to remove it just give it a good wash.
  2. Feel free to serve this salad family style by placing the greens in a large bowl, top with apples, squash and walnuts and dress just before serving.
  3. Toss the apple slices with a bit of lemon juice to prevent browning.
http://runningwithtongs.com/
Not into these salads but have a bunch of leftover squash (I mean who really wants to eat the squash?) I have this delicious and creamy pasta recipe for you. I used butternut squash but feel free to use whatever you have. This would also be great with leftover carrots, sweet potato or cauliflower.


–>Creamy Curry Vegan Mac and Cheese<–