I’ve been eating… And losing… And eating.


I’ve lost 6 pounds since Sunday and I haven’t felt deprived at all! I even ate A LOT of tortilla chips and queso blanco two nights ago. It’s all about balance, right?!

I’ve been keeping my carbs under 70 grams a day and REALLY watching my sugar and my god, what a difference it has made.

I think my protein smoothie every morning has something to do with it too!

You know when you get in that mindset? And nothing will stop you? That’s how I feel right now! Won’t let it fade!







Here’s what I’ve been eating for dinner and lunches in no particular order! I’ll be back with the recipe for the delicious frittata!

I did Zumba at home and walked Monday night. Tuesday nothing. And last night I made Mike do Taebo! It was fun/funny! 🙂

SPOILER ALERT for tomorrow’s weigh in: I’m already down 6 pounds this week!!! So yeahhhhh. I’m very excited for this weigh in!

You can do it you guys! Thanks for hanging in there with me! Love you all!

Oh, and here’s a picture of Bo for Cassy and because I know you all love him! 🙂





Low carb chicken mushroom ranch quesadillas

Very quick and very amateur post!

I whipped up a quick dinner tonight because Mike is playing basketball!

This may be one of my favorite dinners. Which is crazy because it is so easy and fast! I love it.

You know how much I love Mission Carb Balance tortillas. It’s my one processed food item I can’t live without currently. So use those. Or any tortilla of your choice!

You will need:
2 Carb Balance tortillas
1 thawed chicken breast
1.5 tablespoons of ranch dressing
1/2 cup of Mexican shredded cheese
Handful of mushrooms
Handful of chopped onion (I used frozen)
Pico de gallo, sour cream and hot sauce for topping!

In a skillet, add a dash of olive oil then add the mushrooms and onions. Cook down until soft.

Slice chicken breast into chunks. Spray another skillet with cooking spray. On medium-high heat, cook chicken for about 8 minutes, stirring around halfway through. In the last minute or two, add your ranch to the chicken and coat it really nice!



Transfer the mushrooms and onions to a plate. Lay one tortilla down in the skillet. Top with cheese, chicken, mushrooms and onions. Then add the 2nd tortilla on top. Mmhmm yummy Mexican pizza.

After a few minutes, flip and cook on the other side for a few more minutes, until quesadilla is yummy and browned and the cheese has melted!

Top with sour cream, pico and hot sauce!

Enjoy this super filling, super “naughty” tasting healthy dish!



I’m going to go do insanity because I’m insane!


20 days until the beach and this week’s serious menu

Guys. I got a Nutribullet. Best purchase of 2014. Maybe even 2013 combined! I’ve never been a smoothie drinker. I didn’t see the point in drinking 300 calories when I could eat them. And I love eating, clearly. However, the past few months, after each day logging my fitnesspal info, I realized my protein is low. And while yes, I am a meat eater, I don’t like to nom nom on tons of it every day. Enter protein powder.

I try to watch my carbs (under 80 a day) and with that, I need a higher daily protein intake. I heard of this black magic idea where you can add handfuls of spinach into a smoothie and disguise it with chocolate and peanut butter. I was a super skeptic. I researched and researched and decided it was worth a shot.

I bought the Nutribullet Pro 900 series at Bed Bath and Beyond with a 20% off coupon and it came to $110. It’s an ongoing joke at work how people go out and drop almost $400 on a vitamix or a blendtec. I don’t know about you, but I rarely have an extra $400 lying around. So nutribullet was my choice. And I made a good one.

I blended one giant handful of spinach, 2 tablespoons of peanut butter, one frozen banana, a scoop of vegan soy-free chocolate protein powder, one packet of stevia and almond milk. Trust me when I tell you, you can not taste the spinach. It tastes JUST like a peanut butter shake. Which used to be a favorite of mine. I’m. So. Excited.



This beautiful green “smoothie” is exactly what I need to start the day and I’m so excited to try different variations. Iced coffee protein shake, anyone? Yeah, that’ll be next.

It is very obvious that I “fell off the wagon” here recently. Mike’s big birthday bash week, getting a dog and being a perpetual bum all did me in. But I know there is no excuse for not being healthy. And no more excuses. Especially when we’re going to the beach in 20 days. Ahhhhhh!

I’ll be back in an hour or so with an amazing and simple spaghetti squash bake that we’ll be eating on for our lunches.

This week’s menu:
Monday: Low carb chicken, mushroom and ranch quesadillas
Tuesday: Steak taco salads
Wednesday: Beef and veggie frittata
Thursday: Baked salmon with asparagus
Friday: out!

I’ve never in my life been a runner. Although I was an athlete until the age of 16, when it came to running, I always either had an excuse, walked most of the way, was in last place, or actually ran and puked afterwards. I hate running so much that when Mike does it, I tell him I think he has mental problems or is a pathological liar for pretending to like it. But I have been thinking this week… And it led me to a realization. I don’t hate it, or think Mike is crazy, I’m just jealous and bitter that I am not and have never been a runner. The idea that I can just strap on my shoes, walk out the door and go is so appealing. So, this week I’m going to give it a shot. Meaning walk, but run for minutes at a time. If you don’t hear from me by Tuesday, send help.

So excited to be back. Actually back. I’m tired of feeling like poo. And I have so many amazing recipes to share with you this week!

Be back in a few!


Bo the Boston and Mike’s 30th Birthday

I feel like so many of my posts begin with me apologizing for being away for so long. For not updating. For not working as hard as I should. And I hate it. HAAAAATE it.

But, we got a doggy. FINALLY! *happy dance*


Internet, Bo. Bo, internet! He’s pretty perfect…


But it is taking some work. Meaning I haven’t worked out in a week because I just want to cuddle his face!!


Then it was Mike’s 30th birthday!! The biggest, baddest birthday of them all! (I assume. I’m only 25.) We had lots of visitors and we did lots of cool things. Like visited the Louisville Slugger Factory and ate lots of food. And drank lots of drinks. I haven’t tanked by any means. But I haven’t said no to pizza and yes to grilled fish any time lately either.




All of the cousins and Mike’s sister! Good looking group.


So much fun was had. I’m still recovering. And I threw my back out somehow. Like, what?! That is just insane. I’m only 25!!!

Anyways, recipe and weigh in this week. I promise. Time to get very serious. I have a beach vacay in 3.5 weeks! Miss you guys lots! Excited to be back!


Thai Chili Baked Salmon

Oh, salmon. We have a love/hate relationship. I love how good it is for me. I love it when I cook it right. But if I don’t cook it and treat it just right, it tastes funky and I don’t call it back for a few months.

The last time I made salmon, it was bad. It was me, not you salmon. And I mean that.

But this time. This time was perfect and harmonious. This time was beautiful and Asian inspired. This time it was good enough to serve to Mike for his 30th birthday.


Thai chili baked salmon

-two salmon filets, thawed
-2 tablespoons soy sauce
-2 tablespoons sesame oil
-one teaspoon garlic paste
-one teaspoon brown sugar
-1 heaping tablespoon Asian kitchen sweet thai chili sauce (or something comparable)
-sriracha mayo (pre-made or homemade, one part sriracha/one part mayo mixed) for topping

Pre-heat oven to 450 degrees.

Mix everything but the mayo and the salmon together in a bowl. Whisk until completely mixed.

Dip salmon filets in the sauce. Let them sit for a few minutes.

Take a baking sheet, spray lightly with cooking spray. Lay salmon filets down on the sheet.

Save the extra sauce to pour over salmon when it is almost finished cooking!

Bake for 12-15 minutes!

At about 10 minutes in, top with extra sauce and put back in the oven!


Serve over rice (which is what I did for Mike. I had mine without!) Plate immediately and top with however much sriracha mayo your hungry heart desires!

Enjoy your loving relationship with salmon. It will make your taste buds sing. Promise.



Dreaming of Friday and Perfect Spaghetti Squash

What have you all been up to?

My first week starting over has been good, thus far.

The always delicious low carb fish tacos.

A very basic chicken, Parmesan Greek salad.

Lots of yummy, fiber filled snacks. (I grossly overestimated the right amount of peanut butter. I only ate half of that blob.)

And a quick, crappy picture how to to make spaghetti squash. And how even with just a simple marinara and turkey meatballs, it has changed my life. (Yes, I know I’m very behind. Like, so much. I get it.)

Please roast the squash. Don’t google the microwave way. It’s watery and NOT roasted. It’s not the same. Usually I find when something is WAY easier to do, or takes way less time, it most likely skimps on some goods. Because imagine yummy oven roasted green beans. Now imagine sticking green beans in the microwave. Yeah. Gross.

Get yo squash. Get a Friday the 13th style knife. (TIP: if ever given the opportunity, you probably shouldn’t date Kevin Bacon. A lot of his lady friends die in movies/shows.) Pre-heat the oven to 450.



Scoop out the innards. Think a pumpkin. Do that.


Once you’ve scooped out all of the guts, brush the “flesh” with olive oil and sprinkle with salt and pepper. Lay “flesh” side down on a greased, foiled baking pan. Roast in the oven for about 40 minutes. Take a knife, and if it easily pierces the squash, you’re all set.


Once it’s cooked, give it about 20 minutes before handling it. It will be HOT. Once it’s cooled some, take a fork and scrape out the insides. It very easily scrapes into what looks like delicious spaghetti! You can add sauce and eat immediately, or you can make a little “casserole” style dish with it, like I did!

I simply placed all of the squash down on a glass baking dish, topped it with turkey meatballs, marinara, light cheddar cheese and Parmesan and baked it in the oven until the cheese melted.

OMGYUMS. New favorite. Next I’ll be trying it with sausage, spinach, mushrooms and onion with lots of yummy white cheeses!


So many yummies. Feels good to be back on track!