Circuit Sunday 2.0

Hey Peeps!  I’m really digging circuits lately, can you tell?  They seem to go by so much faster than just plugging away at the treadmill.  Today I did this one (pulled off Pinterest and modified to make it a smidge harder):

30 Jumping Jacks

5 Push-ups

25 High Knees

10 Burpees

10 Crunches

10 Squats

5 Push-ups

10 Crunches

5 Push-ups

10 Squats

30 Jumping Jacks

60 Second Wall Squat

5 Push-ups

25 High Knees

Do this 5 times around (no breaks!) with a 30 second breather between sets.  The toughest part is probably the burpees.  I may actually modify it again and do jump squats instead of regular squats and walking push ups.  All in all, you should be done with this in under 30 minutes.

Back to the treadmill.

BFF and I hit up the gym at the Y on Wednesday for the first time since probably the first week in January.  We’ve been going to kickboxing instead on Wednesdays, waiting out the New Year’s Resolutioners.  So we get there and the place is crawling with high school kids.  Normally I don’t care, but these boys were hogging all the free weights from 20-40lbs.  The policy is (supposedly) kids ages 13-17 must have a parent to be in the gym area.  I really don’t think they enforce this very well at all.

Enough of my rant, back to my point.  I put together a HIIT program for us to run on the treadmill just in case our beloved Summit Climbers were out of commission.  Here’s what we did:

1/4 mile @4.5

1/4 mile @6.5

1 minute @7

1 minute @6

1 minute @7.5

1 minute @6

1 minute @8

1 minute @6

1 minute @9

1 minute @6

30 seconds @10

2 minute walk @4.5

30 seconds @ 10

1 minute @6

1 minute @9

1 minute @6

1 minute @8

1 minute @6

1 minute @7.5

1 minute @6

1 minute @7

1 minute @6

3-5 minute cool down

We finished this in about 28 minutes and I’m pretty sure the whole gym was staring at us toward the end with all our huffing and grunting.  This will kick your ass.  If you try it, let me know what you think.

Peace Out!



Squashing Saturday

Happy Saturday, didja do anything good today?  Mhm, mhm, sounds fun.  Me?  Oh, the usual.  Got my workout in this morning, did some cleaning, trip to Costco, did some cookin’…….

Let me start with the workout though.  I have definitely been slacking on the strength training these last 2 months.  I haven’t even been in the gym since probably the beginning of the year (in my defense though, I’ve been waiting for all those New Year’s Resolution-ers to get the F out!).  What I have been doing is a lot of Zumba, Insanity, Kickboxing, and running.  Don’t get me wrong, I have been doing some ST, just not like I should be.  Today I put in my P90X Chest, Shoulders and Tris video and squashed it!  I better get some good pain tomorrow!

As for my cooking, well I was pa-rousing around Pinterest a little (okay, A LOT.  Is anybody else addicted to this damn website!?!?!) and saw a Spaghetti Squash casserole.  I didn’t even bother looking at the recipe, I figured I’d make up my own.

This is what I came up with:

3 cups cooked Spaghetti Squash

1/2 (10oz) pkg Frozen Spinach – thawed & squeezed

1/4c Onion

1/2 (8oz) pkg Sliced Mushrooms

3-4 cloves Garlic

4 pieces Sund-Dried Tomatoes (NOT in oil)

Olive Oil Cooking Spray

2 Egg Whites

3 oz Fat Free Greek Yogurt (or Sour Cream)

2 Laughing Cow Swiss Cheese wedges

1/2c Sargento Reduced Fat 4 Cheese Italian Blend

S&P to taste

Preheat your oven to 350 degrees.  In a large skillet, sweat your onions and garlic in the cooking spray.  Toss in the chopped tomatoes, spinach and mushrooms and sautee for 3-5 minutes.  In a large bowl, whisk your egg whites until they get a bit frothy then toss in your squash and sauteed veggies.  Mix well.  In a small bowl, microwave the cheese wedges for 12-15 seconds to really soften them up then toss that and the yogurt in the big bowl (S&P goes in now too!).  Mix it all up really well and then pour it into an 8×8 (or 9×9 or whatever small baking dish you have) that’s been sprayed with cooking spray.  Top it with the shredded cheese and bake it for about 30 minutes till hot and bubbly!

**Note:  This was a tad too spinach-y for my taste, so next time around I’ll decrease the spinach (or use fresh) and increase the tomatoes.

Stats for HALF THE PAN!!!!  Oh yeah, you read that right!

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 254.2
  • Total Fat: 7.4 g
  • Cholesterol: 19.5 mg
  • Sodium: 633.2 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 24.3 g

I can’t wait to eat the other half of the pan tomorrow!

It’s that time…

It’s that time again.  


If you’ve been with me for a while you know what that means…….


Every year the BFF and I give up our beloved peanut butter for Lent which we see as a kind of detox (for a quick recap you can go here).

The sad part about giving up my favorite snack isn’t that I’m giving it up for 44 days…

OH! YEAH 44!  Because if you actually count it out on a calendar there’s 4 Sundays where you’re allowed to cheat – I think that’s BS.

Anyway, the saddest part is that Tuesday night I had a scoop because I felt like I should even though I really didn’t want any at the time.  Very un-enjoyable.  Sad way to remember your last time….



Best pork loin EVER!  Oh yeah, I’m claiming it!  Well actually I got it from Pinterest, I think the owner was



1 Hormel Extra Lean Pork Loin (about a pound-ish)

2T really good Balsamic Vinegar** 

3 cloves Garlic – or more if you lile

Salt & Pepper to Taste

Throw everything into a zip lock bag and marinate minimum 1 hour.  Grill on Med High  for about 40 minutes, rotating the loin every 10.  Let it sit for a few before slicing into it so you don’t loose the juices.  

I love how so few ingredients can make something so good!




**I have an awesome bottle from Williams-Sanoma that Sargent M gave me for Valentines Day.  You could literally drink it straight from the bottle!  I use it as my salad dressing, no oil required.  This stuff is worth the $28 price tag!

The Big Reveal!

The kitchen is DONE!

Well, almost – I have to paint some trim, but I couldn’t wait to show you!!!

So if you’ve followed my blog (or even just glanced through it), you probably know how much I hated the kitchen, especially the old counters.  They were HOSPITAL PINK!  Seriously, who puts in pink counters?  Crazy people – that’s who!  Awful.

Here’s the befores:

And here’s the kitchen today!!

The Coffee Bar:

Ikea Hack Bookshelves:

Here’s what we did:


♦Backsplash (glass tile – the big splurge)

♦Faucet & Sink (got the sink for free – it was a showroom piece.  And I know a guy ☺)

♦Dishwasher, Fridge, Stove Vent

♦Tall Cabinet


♦Bookshelves (Bought from Ikea and had a friend ‘build them in’)


♦Curtains (made ’em myself!)

I’ve been standing in the kitchen staring for like 2 days now.  Sargent M is too.  We still need to do the floors, but I can wait a while now that the rest of the room is so PRETTY!

Ok, now I feel like cooking something!  Later Gaters!

[Hahaha!   I just noticed the same hot pink plate is in the dish rack in both the before and after shots!  I swear we have more plates!]

Long time.

Hey folks, been a while.

I was reading through some old posts for recipes and I decided, “what the heck, maybe I’ll throw up a post”.

So here I am.

It’s been close to a year since my last post so there’s a lot to fill you in on.  I’ll start with the major stuff.

My Mom, who was diagnosed with lung cancer last February, passed away on October 30th.  I miss her every single day.

On a brighter note, Officer M is now officially Sergeant M!  Miss P is loving preschool and Bugga refuses to be potty trained.  We’re also in the process of re-doing the kitchen!  Finally the pink counter tops are gone!  HALLELUJAH!   I’ll post before and afters as soon as it’s 100% complete.  As for me, I found out I have rheumatoid arthritis and hypothyroidism.  I kinda figured I had the RA as it is hereditary and Moms had it, the hypothyroidism kinda threw me for a loop though.  Although that does explain the fatigue I was having and the difficulty loosing weight despite my 2-a-day workouts and clean eating.

Anyway, I think I’ll be doing some more posting now that I have quite a bit of free time available.  I plan on making a couple of dishes tonite so I’ll be putting those up soon.  I wish I had photographed the stuffed pepper I ate for lunch – it was AH-maze-ING.  Oh well, I’m pretty sure I’ll be making it again very soon.

I gotta go pick up Miss P from school now, but check back with me soon!





On the fence.

I’m torn between keeping the blog and giving up on it.

Its’ been fun, but I feel like I don’t have the time for it anymore.

I haven’t cooked anything new or interesting in a month.  I literally live on garden salad with some sort of lean protein.  Boring.

My workouts are the same, which is not a good thing.  I really need to switch it up a bit.

So I’m gonna take some time to ponder.

Hope you’re not too mad…..

21 hours and counting……

Teeeheeee ♥ ☺ 

First off, let me announce that my sister in law gave birth to a cutie patootie baby boy on Thursday.  He weighed 7.5 pounds at 20 inches.  Don’t you just want to chew on those cheeks!?! 


Happy Birthday PJ!!

Now, on to the countdown.

I usually get up at 6am so that means I have 21 hours and 14 minutes to go!!  And I’ve been contemplating how I will enjoy my first taste of PB in 44 days.  I’m not kidding, I’ve been thinking about this for like 2 weeks now.  It’s gotten to the point where it NEEDS to be perfect!  

Here are some ideas:


Aww, who am I kidding?!  It’ll probably look more like this:

Or really more like this:

but I probably won”t wear a diaper….

Seriously though, it’s gonna go something like this:

Ohhhhh yeaaahhhhhh……

If you don’t hear from me for a while, I’ve probably OD’d and am in the hospital with an IV full of jelly. 

Cuz everyone knows jelly counteracts the effects of peanut butter.