Halloween! HallowClean!


We had some non traditional Halloween plans today…cleaning!!!

Over the past few weeks, life has been moving quickly and we’ve been accumulating stuff and creating piles to be addressed ‘later’.  After the last few weekends of fun and travel, this was our first quiet weekend at home. So when everyone asked what my exiting weekend plans were this week, my only answer was it’s official house cleaning weekend.  Woo hoo!


Before the cleaning, we were up early this morning for another joint workout.


It was brutal but awesome, and the BOY discovered that he hates the ropes : )


After our workout, the BOY requested some down time.  We found ourselves drooling over the delicious meals cooked on the Food Network (a old-new favorite we recently rediscovered) and making lists of all the things we were going to cook this weekend.


I made a post workout snack for the BOY of apples and peanut butter and was inspired by my Everyday Detox cookbook and the gorgeous apples we bought in Door County to make a smoothie (recipe below!) for me.


Then we got down to work…


After a few more cuddles.  We started upstairs with bedrooms and bathrooms.  Then took a quick lunch break before tackling the kitchen (and setting up our amazing new wine fridge).


For hydration (and motivation), we sipped on Door County Cider.

IMG_20151031_150731546_HDR IMG_20151031_150826195

At 3pm, we were ready for trick or treaters despite getting no more than 10 in the past 5 years that I’ve lived here.  We got Cooper all set in his costume…just in case we got anyone : )

IMG_20151031_161853357 IMG_20151031_161856391

As I said on Instagram, there is nothing funnier than a really mad cat in a shark costume…except the one who rides around on a Roomba!


Seriously, we never have any trick or treators so I only got two bags of candy (with plans to turn the rest into ice cream toppings).  Despite the rain, we were out before the first hour, but I found some other fun stuff in our pantry to give out.  When our Thai food arrived, I thought he was a trick or treator and tried to hand him a granola bar instead of my credit card…LOL!  No Joke!  We stopped cleaning and shut down during dinner to dig into Chicken Curry and Basil Fried Rice (YUM!) while finally sitting down for some football.


We sipped on beer and LaMarca and decided to be done with the cleaning for the day.  There is much more to do tomorrow, but luckily, we have an entire extra hour to do it!



What did you do this Halloween?

What will you do with our extra hour?


Fresh Apple Pie Smoothie


1 large handful spinach

1 cup coconut/almond milk

1-1.5 small apples, diced

1 scoop vanilla protein powder

Generous toss of apple pie spice (or cinnamon, nutmeg, and allspice)



Combine the milk, spinach, and apples and use ‘food chop’ or low setting to combine.

Then add the rest of the ingredients, expect ice, and blend on high.   Taste to determine need for more/less spice.

Add ice and blend on high until smooth.

Enjoy immediately!

Sponsored by the Letter Zee

Good Evening Friends!  How goes this short week? 

OVER! Woo hoo!

I left you with a cliff hanger which means that I owe you a recipe.  I actually have a few as this post was sponsored by the letter Zee for Zucchini!  I had 3 zucchini’s hanging in the fridge and now that my oven is fixed, it was time to bake up a quick bread.  I stuck with the cookbook theme of Monday and whipped up this simple bread from Better Homes.


It was super easy and low fuss!  Since it makes two loaves, I made one plain one and one with dark chocolate chunks. Dark chocolate makes everything better : )


Even after two loaves of bread, I had some leftover shredded zucchini that I thought would be perfect to add to one of my favorite breakfasts, the quinoa cake.  I kept mine pretty plain and unsweetened, but you could definitely sweeten it up for a more decadent breakfast.


The only thing I was missing that I wanted to add was walnuts.  Then it would be a zuchhini bread bake : )  Zucchini also made an appearance in my most recent smoothie from the Detoxinista book!


It’s got cashews, banana, zucchini, cinnamon, and flax…filling and fantastic!

Other Recipes Sponsored by Zee(cchini)

Zucchini Pineapple Bread *Blogger FAVE!

Healthy New Year Soup

Coconut Ginger Zucchini Bread

Turkey and Vegetable Chili

Paleo Zucchini Almond Butter Muffins

Eggplant, Zucchini, and Tomato Tian


What is your favorite Zucchini recipe?  Link ‘em up!

Zucchini Bread

From Better Homes Baking

2 loaves


  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon salt

  • 2 eggs, lightly beaten

  • 2 cups sugar

  • 2 1/2 cups finely shredded, unpeeled zucchini

  • 1 cup vegetable oil

  • 1 teaspoon vanilla

  • 1 cup chopped walnuts (or dark chocolate chunks)


  1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of 2 loaf pans; set aside. In a large bowl stir together flour, cinnamon, salt, and baking powder. Make a well in center of flour mixture; set aside.
  2. In a medium bowl combine egg, sugar, shredded zucchini, oil, and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pans.
  3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.


Zucchini Breakfast Quinoa


  • 1/2 cup quinoa
  • 1/4 cup shredded zucchini
  • 2 tbsp flax (optional)
  • 1 tsp vanilla
  • 1 tsp cinnamon (more to taste)
  • 1 egg + 1 egg white
  • Optional: sugar, stevia, banana, maple syrup, or your favorite sweetener!


Combine all ingredients in microwave safe bowl, sprayed with cooking spray.  Stir to combine. Microwave on high for 3 minutes.  Let cool slightly.  Remove from bowl and top with nut butter, fruit, or maple syrup.

By the Books…

This week, I busted out the cookbooks.  Not intentionally, but it started with one and then another, and then a third followed.  And the next thing you know, I had a pile of cookbooks, dinner in the crockpot, and a smoothie in hand.  Success!


It helped to have all of our new kitchen gear!  For dinner, I went with a new recipe from a tried and true cookbook 150 Healthiest Slow Cooker Recipes on Earth.  I used some of my new knife skills to dice the onion.


Then topped it with chicken thighs and sauce.  I don’t typically cook with thighs but figured I would give it a chance.  Costco has some deals on organic chicken, so I picked up the thighs instead of breasts.


Once the chicken was ready to go, I was eager for a snack.  Enter cookbook number 2!  The new Everyday Detox book from Detoxinista.  I recently purchased this one in an attempt to aid my digestion and IBS.  I find the concept of food combining very interesting and like that the recipes are simple and clean.

Everyday Detox : 100 Easy Recipes to Remove Toxins, Promote Gut Health, and...

My first recipe was the Blended Apple Pie a la Mode.  I subbed in almond butter for the avocado which kept the filling fat and kind of went against the food combing, but it turned out delicious!  Sadly, I lost the picture on my phone along with a few others…total bummer!  I did capture dinner, which turned out flavorful and delicious!


The last cookbook I used was the BetterHomes Baking book.  I’ve had a zucchini bread recipe tagged in there and a few zucchini’s ripe and ready for peeling in the fridge.  But you’ll have to wait on that recipe!


Until then…sweet ice cream dreams : )

Do you use cookbooks or the internet for your recipes?


Lower Sugar BBQ Pulled Chicken Thighs

From The 150 Healthiest Slow Cooker Recipes on Earth


  • 2 pounds boneless skinless chicken thighs
  • 1 small sweet onion, finely chopped
  • 1/4 cup tomato paste
  • 1/4 cup apple cider vinegar
  • 1/3 cup sugar free ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Sucanat
  • 4 cloves garlic
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes


  1. In a medium size bowl, whisk together the ketchup, tomato paste, cider vinegar, mustard, Worcestershire sauce, Sucanat, garlic, paprika, salt, pepper, and red pepper flakes.
  2. Make a layer of onion on the bottom of the slow cooker, sprayed with cooking spray.  Lay chicken thighs over the onion and pour the sauce evenly over everything.
  3. Cover and cook on high for 2-3 hours or low for 4-5 hours, until chicken is cooked but juicy.  Using two large forks, pull apart the chicken and finely shred the meat and stir well to mix with the sauce.
  4. Can serve in taco’s, with a potato, or over slaw.


Blended Apple Pie a la Mode

From Everyday Detox


  • 1 cup almond milk
  • 1/4 raw avocado or 2 tbsp almond butter
  • 1 apple, cored and sliced
  • 3 soft medjool dates
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pure vanilla extract
  • Handful of ice cubes


Combine all ingredients and blend until smooth and creamy!  Enjoy immediately!


Doesn’t it seem like everyone is juicing?!

Pinterest is full of delicious looking concoctions, and I have to say I find it an awesome way to up my intake of greens!




So I don’t actually have a juicer or even a vitamix, but I have a pretty new blender that makes some awesome, healthy drinks.  I’m a huge fan of the green smoothie, and I’ve recently started getting into the juice.




The benefit of juicing in a blender is that you don’t get rid of the pulp.  With a good blender, you barely notice it and it keeps all of the nutrients of your veggies in the drink




This week, I used some of the sweet strawberries from my Costco sized container and a few slices of kiwi.




The rest got packaged up for lunch during the week.  So although juicing isn’t new to everyone, it’s new to my kitchen, and I just might be addicted.




Especially since now that I know I can double my batch and have fresh juice ready for the next morning.




It just needs a shake and then you can grab it and go!





Do you make juice?

Share some ‘recipe’ links!



Strawberry, Kiwi, and Kale Juice



1 cup strawberries

1 kiwi, sliced

1 large handful of spinach or kale

1 cup coconut water or tap water

1 tbsp ground flax or chia seeds (optional)

Lemon juice from 1/4 of a lemon

Ice cubes



Place water and greens in blender and chop.

Then add the rest of the ingredients and blend on low for about 1 minute.  Increase to high and blend until smooth.

Add ice and blend well!

Store in water bottle or glass jar.

I Made Pumpkin Bread Instead

Yup…that means I didn’t go to yoga this morning.


Don’t get me wrong, I LOVE yoga, especially at my studio.  But my body is exhausted (and still sore) and their Hot Yoga class is REALLY hard!  And the Yin style classes are at 8am or 6pm, neither which worked into my schedule today, so I…well, made pumpkin bread instead!


We didn’t set an alarm this morning, but Cooper’s internal breakfast alarm can be counted on.  At least he waited until after 7am today!  The BOY and I took our time getting moving, but Cooper missed the slow Sunday start memo and was bouncing around waiting for food.  It may sound like I am talking about a dog here, but he is just a bouncy and continuously hungry kitten.



Maybe they won’t see me here and I can spring into the water when it turns on…


So you may have noticed that I am yet to make anything pumpkin this fall!  Or maybe you haven’t noticed, but it’s true, and with the end of October approaching, it is time for that to change.  I went straight to my Everything Pumpkin board on Pinterest and started making the first bread recipe that I saw (not surprisingly, there is more than one pumpkin bread recipe on the board).




Meanwhile, I made myself a Green Smoothie.  In an attempt to assess my current eating habits, I’ve been keeping track of what I’ve been eating this past week.  One obvious note…there are not nearly enough veggies in my diet.  So I picked up some spinach at Costco yesterday because that is easy to mix with everything.




I started with my typical smoothie base of spinach, banana, and almond milk.  I added in some Chia seeds and then went looking for something to build in some flavor.  I had no frozen fruit, but did find the ginormous bag of cranberries that I also bought at Costco yesterday.  I rinsed them off and threw in about a cup.  Then 2 handfuls of ice cubes.




I went in for a taste test and my smoothie was AWESOME!  I couldn’t believe how good it was.  In retrospect I should have added some cucumber as well, but I didn’t notice I had any until after I was half way done.  As you can tell, veggies just haven’t been on my radar recently.  I scrambled up some eggies to go with my smoothie and waited patiently for the bread while the house filled with the smells of the season.  I tried to get the BOY talking about this week’s meal plan, but we didn’t get much further than tonight’s dinner.




We let the bread cool, only enough to remove it from the pan, before slicing off an end.




This pumpkin bread is scrumptious!  I love how the crust is crunchy and sweet while the inside stays moist and full of flavor!  You should definitely add it to your pumpkin board and probably your Sunday as well!




The Best Pumpkin Bread Recipe Ever by Recipe Girl



Just in case you are looking to spend your Sunday making pumpkin bread instead,

here are a few other recipes to try…

Pumpkin Banana Bread

Paleo Pumpkin Muffins

Pumpkin Pear Bread

Maple Pumpkin Spice Bread

Pumpkin Molasses Muffins


All of which pair well with a refreshing green smoothie!



Spinach and Cranberry Smoothie



1 cup almond milk

1 large heap of spinach

1 banana, sliced

2 Tbsp ground flax or chia

1 cup cranberries (fresh or frozen)




Combine milk, spinach, and banana in your blender and chop until spinach is broken down and everything begins to mix together.  Add flax or chia and cranberries and mix on high until well combined.  Add in ice and blend until desired consistency is reached.  Enjoy!



Did you make anything pumpkin yet?

What ideas should I add to my Pinterest Pumpkin board?

Rain Rain Go Away…

Don’t come back on Saturday!


So the plan this morning was to take my new shoes out for a 5 mile pace run.  At 6:30am when we woke up to thunder and lightening, it didn’t look good for a run.  But by 8:00am, when the alarm sounded the rain seemed to have stopped.


I have a shoe dilemma…

My awesome purple shoes that I have been training in since May have too many miles.  I started feeling the effects during some recent long runs and wasn’t exactly sure what to do.  I ended up ordering some new shoes (awesome black and blue color) and an adorable long sleeved tshirt.  I paid the extra $5 on top of my free shipping to expedite the shipment.  My shoes arrived last night and as soon as I slipped my foot in this morning, I knew that the extra support was exactly what I needed.




I took the shoes for a test drive with an aggressive morning pace run.  During which I began to think about my plan to get these shoes ready for the marathon in just a few weeks.  Ugghh!  So my dilemma…which shoes do I wear for Saturday’s 20 miler?  I fear that wearing my old (purple) shoes will cause unnecessary aches and pains, but I’m not sure the new (black) shoes are ready for 20 miles.  Ideally, I’d love to wear the new ones for the first 12 miles or so, and then switch, but that’s not an option.  So help me…what should I do???  Do I wear the shoes with too many miles or too few?




The saddest part about this new shoe situation is that I picked out my neon green socks to go with my purple shoes (I love green and purple together) and I’m not sure how good they will look with the black and blue shoes.  Ok, back to more important things than my race day outfit…this morning’s run.  It appeared that the rain was done and that I would only be joined only by fog and humidity, but with a little over a mile left to go, the skies opened and the rain came pouring down.  I was in the perfect place to take a short cut home and after some debate, and another gust of rain as I rounded the corner on to my street, I decided to cut my run a little short.  Even with a slower last mile, I finished my 4.6 mile run below race pace averaging 8:33 min/miles.  It was tough to maintain that pace, but I’m happy I pushed through this morning.




I didn’t eat breakfast before my run, which may have made that last mile tougher.  I had a fantastic plan for my post run recovery snack…Summer Sander’s Post-Run Smoothie!  I discovered this in Women’s Running magazine while reading it last night.  It’s definitely different than my usual smoothie and I LOVED every sip!




I’m sure it feels like the majority of my posts have been about running lately.  This is mostly because the majority of my life has been about running lately.  With a side of work, eating, and maybe some sleeping.  If you’re not into the running stuff, then you’ll be happy to know that my last long run is this weekend and then the taper begins!  Wish me luck on Saturday’s 20 miler and cross your fingers for a rain free day!


One last thing…

Did you know tomorrow is Run at Work Day?

Love it!


celebrate run at work day, brooks running run at work day, when is run at work day, run at work day 2013




Ok seriously…which shoes should I wear this weekend? 

Is three weeks enough time to get new shoes ready for 26.2 miles?



Summer Sander’s Post Run Smoothie

From Women’s Running Magazine

Serves 2



1 cup ice

1 cup almond milk

2 tbsp peanut butter (I used almond butter)

1 ripe banana

1 tbsp honey (I used 1/2 tbsp agave)

4 pitted dates



Add all ingredients into blender.  Mix until smooth. Enjoy!

Another Week in Training

Truth be told…this morning, I just wasn’t that into running.

The alarm went off signaling that the BOY and I should become awake, and Cooper who has learned this sound, took the opportunity to raise his own alarm from the other side of our bedroom door.  I let him in for a 7 minute snooze/cuddle before he began demanding his breakfast.  The boy (kitten…there are two in the house now, so I am out numbered) is cute, but recently he has had a lot to say (when he is not getting himself into trouble…then he is rather quiet).




It was already 70 degrees and although I had a short 5 mile run scheduled, I just wasn’t feeling it.  I ate some breakfast, read some emails, considered if I should go run indoors on the track instead of in the heat outside, read a few blogs (I still have a ton to catch up on after my weekend away), and finally climbed the stairs to change for my run.


Surprisingly, the weather was not too bad and I found a nice breeze on the way back.  I decided to let my body pick the pace and not worry at all about time.  My miles hovered right around 9:20 for the first 4 with a slower (9:37) last mile back to my house.  My legs were tired throughout, so I figured that’s not too bad. I’d be thrilled to crank out some 9:20 miles during the last 5 miles of the race on marathon day.




Mostly this week, I am feeling tired.  I have taken naps the past few weekends and although I sleep 8-9 hours a night, my body just wants more sleep.  I had forgotten just how much sleep your body needs to log in long miles week after week.  It brought me back to this fun post I wrote while training for my first marathon, titled Lessons Learned in Marathon Training.  If you haven’t read it, you should definitely check it out my training words of wisdom : )


In honor of training season, I picked up some dark chocolate almond milk at the grocery store this weekend.  There is some research to support that chocolate milk is one of the best recovery drinks out there and I just find it to be tasty and refreshing.  The perfect treat during these tough, high mileage weeks.




After this morning’s run, I decided to turn my chocolate milk into a smoothie.  I had tons of good ideas, but my problem was that Cooper kept photo bombing my smoothie photo!




I wanted to add some spinach for the extra greens and nutrients and kept my smoothie pretty simple.  You could definitely add in flax, chia seeds, or some nut butter for more protein.




Or fresh berries and more ice cubes.  This smoothie was the tastiest thing EVER.  I love me some dark chocolate almond milk and can’t wait to create more smoothie combinations!






Chocolate Covered Berry

Green Purple Smoothie



1 cup chocolate milk of your choice (I used almond milk)

1 large handful of spinach

1 cup frozen mixed berries

4-6 ice cubes



Combine milk and spinach in blender and chop.

Add in mixed berries and ice cubes.

Blend on high until smooth.


Do you drink chocolate milk?

Thursday Thoughts and Dinner in the Crockpot

After a few busy weeks of training, it was almost hard to sleep in this week…almost!  I took Monday, Tuesday, and Wednesday off from working out.  One reason is because I have had a lot to do at work.  Another reason is because I still have EVERYTHING to do before I leave for Israel in less than one week!  Plus, it’s always just nice to catch up on some sleep.


I did figure out dinners for this week even though I didn’t blog about our Meal Plan earlier in the week.  Monday was dinner on the go because I had a late night meeting.  This Hidden Menu has made me fall back in love with Panera.  I’m slightly obsessed with the Hummus Chicken Bowl!  Don’t have a picture, but I do have one of the rainbow in the Target parking lot Monday night.




I’ve been a bad blogger with pictures, but Tuesday the BOY made a Mesquite Pork Tenderloin on the grill (with a huge salad) and Wednesday we had Lemon Pepper Grilled Shrimp with grilled peppers.


For tonight, I am back on dinner duty.  And by me, I mean the Crockpot : )




I may have stayed up late to watch the Hawk’s game last night (darn over times), so did not bound out of bed this morning. Recently I have been channeling my 101 year old grandpa who for dinner, throws everything (leftovers rice from my aunt, veggies) into his soup. I have been doing this for breakfast with my eggs.  Leftover salmon…yum!  Sweet potato…delish!  A veggie burger when there’s nothing else…somehow it still works


Yet this morning, I found myself out of eggs.  After some deep thought, I ended up throwing together a Chocolate Almond Butter Banana Smoothie. 




With a pretty lazy start to my week, I was pondering some activity, but instead I dawdled on the computer and then had to run some errands before my trip.  I am hoping to have time over this three day weekend to actually get packed up, but I’d be lying if I said that I wasn’t slightly stressed out (yet totally excited!) about my upcoming trip.  Ok…back to dinner…I discovered this Crockpot recipe over the weekend and immediately added it to this week’s meal plan.


Is it not crazy that at my new job where I have been working for less than 2 weeks, they already ask me what’s in the crockpot for dinner?  I think it’s because I was raving about these Teriyaki Lettuce Wraps on my first day!




The tricky part of this recipe was that I needed to get everything set and then talk the BOY through the cornstarch portion since he gets home before me (and because this is my last day before Israel, I knew it’d be a later night).




Good News…he was able to figure it out.




Bad News…he misunderstood the timing and I got home a little late from work, so our dinner was slightly overcooked.  Still absolutely delicious but when we make this again, it will be on a non-work day.




We served dinner over rice with a side of green beans and an ice cold Wisco beer.  I don’t think that the pictures due it justice because this dinner is fantastic!




And so is this new New Glarus beer that I brought home from my camping trip.




There have been plenty of dinner leftovers for lunch this week, which has been awesome.  One of the best things about my new schedule is that I have two work days where I am eating lunch at home.  It is great to prepare my meal, sit down, and enjoy a laid back lunch (as opposed to a stuff your face with food during a meeting in between patients kind of lunch).  Over the past two weeks, I have been making healthier decisions and mindlessly snacking less.  I’ve lost ~2 pounds and feel refreshed.  It’s pretty incredible to notice how much stress was impacting my life and my health!


Speaking of that…it’s time to chillax with my beer, the BOY , and our DVR!

Thanks for listening to my Thursday thoughts!



What are your Thursday thoughts?

Does anyone else like New Glarus beer?




Chocolate Almond Butter Banana Smoothie


Place the following ingredients in blender and blend on high.

1 banana, sliced

1 cup almond milk

1/4 cup oats

2 Tbsp cacao powder

1-2 Tbsp almond butter

2 handfuls of ice



Crockpot Honey Sesame Chicken
Recipe From Chef In Training

*Note: this is the doubled recipe…I only made half (or one) portion for tonight!



2.5 pound boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds


Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
Sprinkle with sesame seeds and serve over rice or noodles.

Chocolate Almond Butter and Banana green Smoothie

Good Monday Morning!

I hope that ya’ll had an excellent weekend!

The BOY and I were super low key, which meant that I was in bed every night between 10-11pm and sleeping until 8am.  I must say 9+ hours of sleep per night does a lot for your energy levels.  I am feeling refreshed after a crazy work week and ready to tackle the day.  This is easy for me to say, remember, because I don’t work on Mondays : )




My first job was to tackle breakfast.  For me breakfast is the hardest meal of the day to figure out on Passover.  I didn’t prep anything last night and just wasn’t in the mood to make pancakes.  Smoothies for breakfast don’t typically fill me up (especially since I couldn’t add oats), but I decided to try making a hearty Chocolate Almond Butter and Banana Green Smoothie.




Mostly because I had the ingredients in the house and because a smoothie sounded refreshing this morning.




I may have gone a little overboard in an attempt to fuel myself through this mornings workout, so feel free to adjust ingredient quantities as desired.  I will tell you that this smoothie comes out thick which is perfect to sip slowly while you check email and prepare for the day ahead.




I was able to find a similar recipe on the blog for a Chocolate Peanut Butter Green Smoothie.  It was just over 1 year ago, and I can’t believe it was warm enough for me to exercise in the back yard!!!




After breakfast, it was off to tackle ‘Barbara’

Five rounds, each for time of:
20 Pull-ups
30 Push-ups
40 Sit-ups
50 Squats

Rest precisely three minutes between each round.




I chose to do ‘Barbara Lite’ as recommended for those doing CrossFit less than 2 months.  I think I’m right at that 2 month cusp, but 150 pushups just seemed, what’s the word…oh yeah, impossible!


Barbara Lite

10 Pull-ups (I used the green band)

20 Push-ups

30 Sit-ups

40 squats

5 rounds with precisely 3 minutes rest in between each round.


This was a really challenging workout but thus far one of my favorites.  No heavy weights to lift and a busy group of people getting their work done while cheering each other on.  I may feel differently in the morning when I can’t move…I’ll let you know.




The last task of the day (because I got a lot of laundry and boring house stuff done yesterday) was meal planning.  And this week’s planning was fairly simple.  Tomorrow night is the end of Passover and the BOY will be ordering a pizza the moment he walks in the door with or without me.  Plus, I have dinner plans for Thursday.  I wanted to make a Sweet Potato and Kale Soup today for lunch this week, but the grocery store was out of one ingredient and a few others didn’t look so fresh, so I scratched that idea.


Sunday: Beer Can Chicken


Monday: Grilled Flounder with Broccoli (Hooray for grilling season!)


Tuesday: Pizza for the BOY/Thai Veggie Burgers for Me


Wednesday: Grilled Garlic Pepper Shrimp (from the BOY’s BBQ book)


Thursday: Out to Eat


Friday: As always, we shall play it by ear


Lunch: Strawberry Balsamic Quinoa Salad

Snack: Coconut Fudge Balls



Do you drink smoothies for breakfast?

What is your favorite one?

Anyone play an April Fool’s prank today?




Chocolate Almond Butter

and Banana Green Smoothie


1 handful of kale

1 banana, chopped

1 cup of almond milk

2 tbsp (14g) of cacao powder

1 tbsp (10 g) ground flax seed

2 tbsp (32 g) of almond butter




Place all ingredients except ice in the blender.  Combine well.  Add ice and blend to desired consistency.

Track Tuesday

For the whatever number Tuesday in a row, I was at the indoor track before work for a speed workout.  Hooray for me!  The easy thing about Tuesdays is that I get to go into work a little later, so there is more than enough time for a run.  I even woke up early this morning while the BOY snored away enjoying his first official day of spring break.




I was less than thrilled to see a layer of snow covering my car.  I mean come on…last year around this time I wasn’t I hanging out in the backyard in short sleeves and sunglasses???




Last week, I shared a few of my favorite speed workouts with you.  This morning I tried a new workout that I read about last night in Competitor Magazine.  It consists of longer intervals so is really challenging and guaranteed to make you sweat!




I started this morning’s workout with a 5 minute warm up before beginning my Descending Tempos**.  The purpose of this workout is to develop a runner’s anaerobic threshold, which allows you to run more efficiently at a faster pace.  Exactly what I need for the PR’s I hope to achieve this year!


IMAG1789 IMAG1787


My hard running was fast but not a sprint and my recovery was faster than my warm up pace.  I used my body as a guide since I don’t have a way of knowing my pace, and I was definitely bumping up against my threshold.  After my last 30 second sprint, I needed a minute of walking and water to catch my breath before running for 5 more minutes at my jogging pace.




By the time I left the gym, the sun was attempting to peak out from behind the clouds.  Hooray for speed work, and Hooray for sunshine.  Although the sun didn’t stay out long, it was a welcome site!




Post run, I made a sunny smoothie of kale, carrot, and orange for the commute to work.  For lunch, I had the fantastic Portobello and Eggplant Chili that I made yesterday.  Although I don’t have a picture to share, I will tell you that this chili is thick, hearty, and spicy!  You won’t miss the meat, I promise!


Here is the workout as written with my notes about today’s run below**



Descending Tempos

7 minutes hard running

3.5 minutes jogging recovery

6 minutes hard running

3 minutes jogging recovery

5 minutes hard running

2.5 minutes jogging recovery

4 minutes hard running

2 minutes jogging recovery

3 minutes hard running

1.5 minutes jogging recovery

2 minutes hard running

1 minute jogging recovery

1 minute hard running

30 seconds jogging recovery


**Per the magazines recommendation, I started at 5 minutes instead of 7 this morning. I jogged a 5 minute warm up, followed by descending tempos beginning at 5 minutes, and then added in another 30 seconds of hard running and 5 minutes of jogging for a total of a 35 minutes.


Happy Running!