Friday, September 30, 2011
What's In My Gym Bag?!
Wednesday, September 28, 2011
My Current Workout Music Mix
Monday, September 19, 2011
Motivational Monday
Wednesday, September 14, 2011
Run Like Hell 5K

Tuesday, September 13, 2011
My Workout Tonight...
Great deal at Whole Foods
Mediterranean Quinoa
I created this recipe on a whim while I was craving something with extra virgin olive oil and veggies. After I took one bite, I fell in love. It’s satisfying and so delectable!
I personally like to make a big batch of quinoa every week to keep in the fridge and I can use it whenever I need to. Usually it’s for this recipe or the Perfect Morning Quinoa recipe from the Tone It Up Nutrition Plan! :)
This recipe calls for:
1 tomato
As many asparagus stalks you’d like since it’s unlimited green veggies :) I usually use about 5 or 6.
If I don’t have asparagus in my fridge, I use kale or spinach.
1/4 cup of sliced baby bella mushrooms
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
-First prepare your quinoa like you normally would and spoon about 1 1/2 cups into your serving bowl. Also, pour 1 tablespoon of olive oil over your bowl of quinoa.
-Saute the mushrooms in a pan on medium heat with nothing in the pan. This allows the mushrooms to sweat a little bit.
-Once the mushrooms have been cooked down a little bit, cut the asparagus into 1 inch pieces and put them in the pan (or throw in kale, spinach, any other green veggie) and pour a tablespoon of olive oil into the pan. Saute the mushrooms and asparagus together and sprinkle with a pinch of sea salt and pepper.
-Once the mushrooms and asparagus are cooked, pour in 2 tablespoons of balsamic vinegar and saute for a little bit until they have soaked in most of the balsamic.
-Pour the cooked veggies over your quinoa. Take the tomato and slice it into cubes over the top. Sprinkle a pinch of sea salt over the tomatoes and VOILA!
Stir and Enjoy! :)