Total Body Buster Workout

Good morning! I hope you all woke up on the right side of the bed and are enjoying your morning cup of joe! I woke up and enjoyed my morning cup of coffee while watching the news. When I felt a little more awake I got ready for my morning workout! 6 workout days in a row–whoo-hoo! go me! 🙂 My body is definitely tired, so I will be taking a rest day tomorrow.

Todays workout was a total body buster, and boy it was tough! My heart rate was pumping and I was sweating. I got this workout from Julie at Peanut Butter Fingers. She has great circuit workouts on her blog and she shared this one after doing this workout with others at the gym.



I didn’t think it was going to be too bad, but any workout that includes burpees I should know WILL be tough! Also, jumping jacks have never seemed so difficult to do before….when they come after burpees and your body is feeling like jelly towards the end of the circuit, the basic jumping jack becomes seemingly difficult! 🙂 *****Quick side note, my niece is learning how to do a jumping jack. She says and does the motions to; Star, Statue, Star, Statue, etc….. it’s really cute to watch her learn to do jumping jacks. Do you remember learning how to do a jumping jack?


There was so much fresh fruit at the the store on Sunday, we picked up a whole bunch! Oatmeal is my go-to breakfast in the morning right now, so it wasn’t any other way today! I made my oatmeal (I know, you can’t really see the oatmeal part.) Toppings for my oatmeal included; chia seeds, flaxseed, strawberries, almond butter, banana and walnuts…..mmm…mmm….delish!


I also had a little smoothie leftover from yesterday, so I sipped on the leftovers during breakfast! This was a great smoothie; I am newly addicted to the green smoothie concept, I just added more berries so it overtook the “green” look! My smoothie yesterday included coconut milk (adds the perfect taste to any smoothie), spinach, kale and frozen mixed berries!

Recently, I have been making this smoothie in the morning and taking it to work. After being refrigerated for a couple hours it makes the perfect mid-morning, energy-booster, snack!

I hope you all enjoy the rest of your day!

Do you have a go-to breakfast? Do you make green smoothies? 

❤ God Bless




Seafood Baked Pasta

Happy Saturday evening to you!

I got home from work this evening and although Nate was starving I was determined to get a quick workout in…..since I slept in this morning and really didn’t want to get out of bed. 😦

My legs have been killing me these last couple of days, so I figured it was time to do an arm circuit workout! For some reason I’ve always enjoyed working my arms….maybe because I hate flabby arms (and I’m starting to get them…), maybe it’s because I love the burning feeling I get in my arms when I work out and pushing through every single rep, maybe it’s because I’m used to my legs being sore, so it’s nice to have my upper body sore too…not sure, but regardless, I love working out my arms. Except pull-ups.

Here was my circuit workout:


I loved incorporating a 2 minute run into it again….it kicks up the heart rate and keeps it going!


This morning I was watching an episode of The Pioneer Women. Ree always makes delicious meals, but the one she had this morning had both Nate and I drooling and deciding immediatley exactly what we were going to plan for dinner. While I was at work, Nate went to the store to pick up the shrimp and scallops (the only ingredients we didn’t have hanging around our house)

After my workout we worked in the kitchen together to cook our meal! I love when we cook together, we have too much fun in the kitchen! So here is the recipe and if you want to see Ree’s recipe and her gorgeous pictures, click here. Or you can deal with my “oh I really don’t know anything about photography pictures!” Either way, ENJOY!

Seafood Baked Pasta



– 1/2 cup of olive oil (I know it sounds like a lot, but you’ll need it all to coat the pasta)

– 3 cloves of garlic chopped

– 3 – 14.5oz of diced tomatoes

– 1/2 cup white wine (I love when recipes have wine in them….not only to enhance the taste, but also to drink! 😉 )

– 2 lbs shrimp (we thawed 1 lb of shrimp the frozen ones so they were already deveined and tail free and 1 lb of scallops)

– salt and pepper

– fresh parsley, minced

– 1 lb of pasta-we used a cool looking squiggly one we had in the cabinets

– red pepper flakes to taste


Cook pasta pre-al dente. You want the pasta to still be firm because you will continue to bake it in the oven.

In a large skillet or pot heat olive oil over medium heat. Add garlic and sauté for a minute. Dump in the can of tomatoes (with juice) and wine. Stir the mixture together, season with salt and pepper, and let it cook for ten minutes.


Meanwhile, prepare a large dish with aluminum foil lining it and enough extra to be able to wrap around the full pasta dish.

In a separate skillet, put in a tablespoon of butter (we used coconut oil instead). Once it is melted, seer (cook briefly on the outside) the shrimp and scallops.


Add the shrimp and scallops to the skillet with the sauce.

The noodles should only need to boil for about 3-4 minutes. Combine all the ingredients in with the sauce. Dump the entire mixture into the pre-made aluminum bowl. I used a 9×13 pan and just wrapped it in aluminum foil. Tightly wrap the foil into a parcel.


Bake at 350 degrees for 15 minutes. Remove from oven and keep warm

I made a side salad for us to enjoy while the pasta baked…


And TADA!!!! Our delicious Seafood Baked Pasta!!!! (My photography just doesn’t do it justice!)


It tasted just as good as it looks and it will definitely be a keeper recipe! It was so easy to make, and we were able to put 4 extra servings into tupperware containers to have for leftovers. I love making meals that give us leftovers!

After we let our food settle, we ended our wonderful evening by taking a walk around the neighborhood!


I hope you all have a great Saturday night! Nate and I are off to bed early because we have a fun adventure planned bright and early tomorrow morning that I can’t wait to share with you!

Are you somebody that likes leftovers or absolutely no leftovers?!?

❤ God Bless

quick butt kickin’ workout

Good morning and happy Friday to you all!

This week has been all about getting back into the workout of things after my fabulous weekend back home. Wednesday evening was warm with a little drizzle ,so I took Telli for  a nice long walk with an extra hill! I love walking through the rain! The fresh smell of spring in the air and the little drizzle on the face….it’s just the best! Yesterday’s workout was a interval treadmill workout followed by some abs…..and today…yes TODAY was a quick butt kickin’ circuit workout!

I hit the snooze button 1 more time and therefore had to cut back my workout from 30-40 minutes to no more than 20! I new I had to create a good workout to sweat a lot n 20 minutes! This was the first time I incorporated the treadmill (2 minute) run into a circuit…and boy did it feel good! Since the circuit workout was total body but really focused on the legs, my legs were jelly by the final run in the circuit and it felt great to complete that last two minute run! I came upstairs to stretch and I was huffin’ and puffin’ and nice and sweaty! I feel great after that workout!


For breakfast I made some quick eggs (3 egg whites and 1 yolk) scrambled and added some almond butter and banana to the plate to make it a well rounded breakfast!



ooooo….and I almost forgot (I just saw the picture when I uploaded the others), you are going to drool over the dinner we ate last night. I found a recipe that I knew I just had to try (even though I haven’t had meatloaf in about 20 some years, it sounded sooooo good, and boy it was delicious!)

We had BBQ meatloaf and corn (I will add the recipe this weekend!


I hope you all enjoy your Friday!

Do you incorporate the treadmill/running into your circuit workout to give it an extra boost?

❤ God Bless