Food · WIAW

WIAW 08.12.17


Today I’m sharing a full day of eats for What I Ate Wednesday! You can more about WIAW and what it’s all about here. This is my day of eats from last Saturday.

I started the morning off with some coffee and creamer, and then tried some of this Barney’s almond butter that I got in my Love With Food subscription box. I had it on a slice of Dave’s Killer bread (the best) before heading off to my boot camp class.


Got home and made myself some breakfast – 2 scrambled eggs with burrata, and some grilled asparagus. I also had a couple pieces of pancetta while my eggs were cooking, and some more coffee.


I spent almost my entire Saturday afternoon cleaning the apartment. I’m the neatest neat freak I know but I hate, hate, hate cleaning so I’d been been putting off the deep clean I knew this place needed. Glad I got that out of the way, for now. I threw together this random bowl of quinoa, chopped spinach, and chickpeas afterwards for a late lunch.

Dinner was ahi tuna seared in my grill pan, arugula drizzled with lemon olive oil and some Third Ward spice blend, and a piece of olive bread with olive compound butter. The bread was leftover from dinner the night before at Hotel Madrid, which was so freaking good.

I went to State Fair with some friends for the evening and had an ice cream cone.

And that was my day. Your turn!

Fitness · Weekly Workouts

Weekly Workouts

Here’s a quick recap of my workouts for the week. It was a good one!

Sunday – Rest day

Monday – Boot Camp

I can’t for the life of me remember what we did in this class!

Tuesday – 30 minute jog by the lake

Wednesday – Boot Camp

2 rounds for time:
40 sit-ups, elbow to knee
40 single leg dead lifts, 20 each leg (25#)
40 bicep curls (12#)
60 plank jacks
20 shuffles (about 30 meters)
40 weighted back squats
60 shoulder taps
20 burpees
40 push-ups

This workout killed! 40 of anything is rough.

Thursday – cardio strength circuit at home

Friday – Brawl class at Barre Code

Saturday – Boot Camp

This class was held outdoors at a local park, so just use whatever equipment/geography you have available.

8 minute AMRAP
hill sprint
20 walking lunges
stairs sprint
10 push-ups

40 seconds on, 10 seconds off – repeat x 2
incline push-ups
seated tuck crunches
incline mountain climbers
single leg squat to bench (2 rounds, 1 for each leg)

AMRAP partner workout – partner 1 does strength (with resistance band) while parter 2 completes cardio, then switch! 4 minutes per circuit

Circuit 1:
tricep extensions
10 burpees

Circuit 2:
bicep curls
20 jumping jacks

Circuit 3:
lat raises
15 jump squats

Hope you all had a fantastic weekend!

Fitness · Workouts

30 Minute Total Body Workout

Hello dearies. Just poppin in to share a relatively quick workout that I did earlier today. This workout was simple and left me a sweaty mess, so I think it got the job done. Kazooie kept watch and made sure I used proper form. She doesn’t tolerate sloppy bicep curls.

(I put the weights I used in parentheses, like so.)

Circuit 1:
20 dumbbell chest press (15#)
40 Bulgarian squats, 20 each leg
20 leg lifts
60 jumping jacks

Circuit 2:
20 bosu push-ups
20 goblet squats (25#)
30 Russian twists, 15 each side (15#)
60 mountain climbers

Circuit 3:
20 bicep curls (12#)
20 kettle bell swings (25#)
30 crunches
60 high knees

Repeat each circuit twice.

Breakfast · Recipes · Sweets & Treats

Whole Wheat Blueberry Banana Muffins

Gooooood morning!


I’m currently sitting here on cup of coffee #3 trying to summon the energy to get my workout in for the day. Actually, that’s a lie – I’ve got energy shooting out of my eyeballs right now. I just don’t feel like working out. I overslept my scheduled boot camp class this morning, which felt awesome at the time. But now I’m gonna have to come up with some sort of workout on my own. I hate that. But if I manage to come up with a good one, I’ll post it later so you can hate it with me.

But anyhoo. Enough about working out, let’s talk about something better. Like muffins. Actually, no, first let’s talk about pancakes because that’s how these muffins got started. For years now I’ve been told that I need to try Kodiak Cakes because they’re the best pancakes ever and they have PROTEIN and they are just the best of the best. So a month or two ago I was bored and ordered a big ol’ box of Kodiak Power Cakes on Amazon and almost immediately whipped up a batch of blueberry pancakes. The verdict?


It’s not that they were bad, I think I just had too high of expectations. I found them kind of bland. And I honestly just prefer Bisquik. Or homemade. Or whatever.


BUT. I found myself with a giant box of Kodiak mix and only a moderate desire to ever make them again. So what’s a girl to do?

Make muffins, obviously.

While the pancakes were just okay to me, these muffins are where it’s at. They’re super easy, tasty, and wholesome. They were good fresh out of the oven but I actually found them even better after sitting in the fridge overnight. They are super moist (I know, sorry) and lightly sweet with ingredients you can feel pretty good about. That’s a win in my book. And if you don’t have your own giant box of Kodiak Power Cakes mix, don’t worry – whole wheat pastry flour (or even just plain old regular all purpose flour) will work just fine!


Whole Wheat Blueberry Banana Muffins

  • Servings: 12
  • Print


  • 2 cups Kodiak Cakes Power Cakes mix (or whole wheat pastry flour)
  • 1 cup milk (I used cashew milk)
  • 1 egg, beaten
  • 1/4 cup honey
  • 2 bananas, very ripe
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 3/4 cup fresh blueberries


Preheat your oven to 350F. Grease or line a 12-muffin pan with with cupcake liners.

Whisk together Kodiak mix and cinnamon. In a separate bowl, mash your ripe bananas. Add this to the dry mix along with the remaining wet ingredients. Then fold in the blueberries.

Spoon the batter evenly into the muffin tin. Bake for 20 minutes or until lightly golden.

Store in the refrigerator for the best flavor!

Lightly adapted from this recipe.




My favorite chopped salad.

I have a super embarrassingly easy recipe for you guys. This is my go-to salad that I make almost every other week because it’s just so good. I’m really not much of a salad person usually and typically only like it when it’s covered in ranch, but this doesn’t need any dressing at all in my opinion.

My Favorite Chopped Salad

  • Servings: 3-4
  • Difficulty: easy
  • Print


  • 12 oz baby spring mix, chopped
  • 1 medium cucumber, chopped
  • 1 cup grape tomatoes, halved
  • 1 can sliced mushrooms (or you can use fresh!)
  • 10 egg whites, chopped
  • 8 oz crumbled jalapeno feta (or just use regular!)
  • 1/3 cup sunflower seed kernels
  • salt and pepper to taste


Combine ingredients and enjoy! I find this salad tastes even better the next day, but if you’re not into that sorta thing then just make a smaller batch. 🙂