Evening! Quite the dreary evening over here. At least it’s almost Friday right?!

I can’t even begin to explain how excited I am to having a relaxing weekend. Call me grandma, but I can’t handle those nights out anymore!

The dreary night made me not want to go to the gym. I know, I know. No excuse. But I decided to skip it. Ryan and I haven’t been able to just hang out for awhile so we decided to make dinner earlier than normal (i.e. 7 instead of like 8:30, we’re late eaters).

Dinner was nutritious, easy and delicious! What more could you ask for.

Roasted red potatoes, salmon with a pecan crust & my long lost friend, kale chips! (P.S. Apparently, kale is the “it” food for 2012:

For the crust on the salmon, I just took pecans, olive oil, parmesan cheese and basil, processed in the food processor & topped salmon—similar to Julie’s recipe. So easy! And it tasted gourmet, bonus points!

Okay we have American Idol to catch up on. I’m sorry, I hated the country version of Born This Way. Terrible!

Question: Are you a fan of salmon?

Salmon is probably my favorite fish!

Evening! For a Monday, today went slow. Very slow. Monday’s are typically quick for me but for some reason today went by slower than molasses. Maybe it was because I was excited to go to Body Pump to try the new release?!

Speaking of…HOLY COW. It’s weird how your body gets used to one exercise and then as soon as you change it up your body is screaming (in a good way!). This new release was killer, especially the squat and tricep tracks. But let’s be honest, every tricep track is hard for me since I don’t have any.

The music was so-so. I liked the beginning half until it got to the tricep track, which was this song. I hate that song. And now I hate it even more since it is the tricep track (my most hated body part). I seriously started considering in my head “what if I just…don’t do Body Pump for a month?” (that’s how long they will play the new release). But I quickly got over it. I would miss the ‘Pump too much!

Oh! I never got to tell you about the GGX Launch party. It was great! Body Combat was an awesome workout. I actually liked that one the best even though it was my first time. I was sweatin’ within 10 minutes of the workout, so you know it’s a good one when that happens.

Body Flow was next and it was nice to relax. I’m not flexible at all so some parts were a struggle but I’d really like to continue to go to classes.

Sh’Bam was last and though it was fun, I felt like the music was lackluster. Two of the songs were more Zumba-esqe, which I love Zumba, but I felt like Sh’Bam was kind of ripping off Zumba.

I was soooore after all of the classes though, so I came home and watched an ungodly amount of Gossip Girl.

I have no shame.

Dinner tonight was an old standby, but that doesn’t mean boring!

Chicken Parmesan with a twist! (Note that the twist part is not on there yet!) 🙂

Crispy chicken, slightly spicy turkey pepperoni, whole wheat spaghetti & mozzarella cheese. Oh & parm!

One of our favorites!

Now it’s time to watch the game. We actually don’t care who wins because no matter what, we win the pool we are in. Yahoo!

Question: Are you watching the game tonight?

The title makes this recipe sound fancy…but don’t be scared! It’s easy peasy, lemon squeezy!













I’ve seen this “balsamic reduction” on several different blogs before, but always assumed it was too time consuming or too difficult.

Boy, was I wrong! And if you were curious, this was, in fact, the first time I’ve ever been wrong. Yep, it’s true.













The balsamic glaze is seriously, the bomb diggity. It’s sweet, syrupy and tastes like it should be a lot worse for you than it actually is. And it gives such a flavor pop! Paired with goat cheese…these two were made for each other!

Chicken Sausage Pasta w/ Balsamic Vinegar Glaze


  • 6 servings of pasta (I used a mix of egg noodle & penne)
  • 3 chicken sausages, sliced and cooked
  • Baby portabella mushrooms, sliced
  • Red onion, sliced
  • 1 cup balsamic vinegar
  • 3 cups raw spinach
  • 3 oz goat cheese

Cook pasta according to box. Saute mushrooms & onions in a medium sized skillet. I didn’t give an amount for the mushrooms & red onion because it can really be however much you want of either. Feel free to add in other veggies too!

Reduce balsamic vinegar in small sauce pan for about 6 minutes.

Place raw spinach in bottom of a colander. Pour cooked pasta over spinach to drain (neatest trick ever!).

Combine pasta, spinach, chicken sausage & vegetables together in pasta pot. Top with goat or feta cheese & balsamic reduction.


Doesn’t it just sound intimidating? I always thought you has to be some sort of master chef to be able to conquer the beast that is quiche (rhyme fully intended).

As a matter of a fact, you can be an amateur cook like myself and your quiche will turn out fine!

Wonderful, even!

This delectable meal take a bit of time to bake, but it is well worth the wait! Ryan & I kept saying “Oh my gosh, this meal is so good! I can’t believe how good this tastes!” over and over again.

And one thing that I love about quiche is that it is so versatile! Don’t have green pepper? Who cares! Have tons of cauliflower in your drawer that’s on it’s last leg? Use it up in the quiche!

So what are you waiting for?! Make this NOW!

Caramelized Onion, Broccoli & Green Pepper Quiche

Recipe adapted from Picky Palate


  • 1 tbsp olive oil
  • 1/4 onion, thinly sliced
  • Half a head of broccoli, chopped
  • 1/2 green pepper, chopped
  • Handful of spinach
  • 2 oz cream cheese
  • 8 eggs
  • 3/4 cup of shredded mozzarella cheese
  • 1/4 cup milk
  • 1 9-inch pie crust
  • Pepper, salt & dried parsley

Preheat oven to 350 degrees. Heat large skillet to medium heat with olive oil. Saute green pepper, broccoli & onion until tender (around 15 minutes).

Poke pie crust with fork and partially bake pie crust for 10 minutes.

Add milk, eggs, salt, pepper & dried parsley in large bowl, whisking until combined. Layer cooked onions, broccoli,green pepper & spinach on bottom of pie crust. Scatter cream cheese pieces over vegetable mixture. Pour egg mixture over pie crust. Top with shredded cheese & desired amount of parsley.

Bake for 40 minutes, or until eggs are set & golden brown. Let cool for 5 minutes before slicing.

My oh my, have I got the recipe for your dinner tonight! It’s time to break out the grill (if you haven’t already!) because this recipe screams “GRILL ME!”

I had turkey burgers on the menu this for this week and planned on getting a pound of it at the grocery store. Well, lo & behold I found ground turkey at Costco! Organic ground turkey. Cheaper than the grocery store, organic, ground turkey. Obviously, I had to purchase it! Except for one thing.

It came in 4, one pound packages. Yes, I bought 4 pounds of turkey…because I wanted to make TWO turkey burgers.

Whatevs, it will freeze well! And now we won’t have to buy ground turkey for a very, very long time.

Getting back to that recipe…

Spinach Turkey Burgers 

recipe adapted from Eat Live Run


  • 1 pound ground turkey
  • 1 cup chopped spinach (you can also use frozen, de-thawed spinach too)
  • 1 tsp italian seasoning
  • 1 egg, beaten
  • 1/4 cup goat cheese
  • 1/4 cup feta cheese
  • salt & pepper


Mix all ingredients, except for cheeses, with your hands. Split mixture in half and add goat cheese to one mixture and feta to the other mixture & form into 6 patties (3 of each cheese). Grill burgers for 20-25 minutes. Serve on whole wheat bun with sliced red onion, lettuce, hot sauce, ketchup & mustard.

Question: What is your favorite type of burger?