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Workout Recap

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You guys! The competition is here! I’m competing as you are reading this! How crazy is that? I cannot believe it is here already. Here is a recap of the week leading up to the competition.

15min AMRAP
10 close grip pushups
10 weighted sit ups (20lb ball)
10 no-touch burpees

I got 9+ rounds.

Rest 1 min, 3mins 30 snatches @75lbs

I made it through 22.

Run 1/2 mile, then intervals for 3/4 mile (walk 200m, sprint 200m)

Technique work on overhead squats

Run 1 mile then 1 mile of intervals (walk 200m, sprint 200m)

Complex – push press, front squat, thruster +1 until failure @75lbs

I made it through 7+ rounds. This workout was super tough, you thought you were doing good after you finished the squats but that first thruster put you in check real fast. 

Run 1 mile then 1 mile intervals (walk 200m, run 200m)
3 rounds:
12 overhead squats, 6 pullups
I finished in 7:10.
10 snatches every 60 seconds with 30 second break (3 rounds)
4 sets of 5 hang squat cleans @95lbs

Run 1 mile then 1 mile intervals (walk 200m, sprint 200m)
Jump ropes

Run 1 mile then 1 mile intervals (walk 200m, sprint 200m)


Bountiful Basket and Operation Don’t Let Anything Go to Waste

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I have decided to start getting the Bountiful Baskets again. Bountiful Baskets is a volunteer co-op organization providing a basket of 50% fruits and 50% veggies for $15 ($25 for organic)! I’m doing the conventional basket for right now and then I will move to the organic basket as soon as I know I will not be disappointed. So far so good. This weeks basket looks delicious! I cannot wait to prepare my meals this week! I’m also hoping that getting the baskets inspires me to continue to cook healthy at home and prepare for the week!

Here is what came in the basket this week:


Green Peppers
Green Onions
Honeydew Melon

Operation Don’t Let Anything go to Waste

  Breakfast Lunch Dinner
Sunday Eggs, Bacon, Plums* Sunday Dinner w/family
Monday Scotch Eggs (2), Grapes* Salad* w/tuna Stuffed Peppers*, salad*
Tuesday Scotch Eggs (2), Grapes* Leftover stuffed peppers*, salad* Chicken, potatoes*, crunchy slaw*
Wednesday Scotch Eggs (2), Grapes* Leftover: Chicken, potatoes*, crunchy slaw* Twice Baked Potatoes*
Thursday Scotch Eggs (2), Melon* Twice baked potato* Pork chops, potatoes*, salad*
Friday Scotch Eggs (2), Melon* Pork chops, potatoes*, salad* Spaghetti w/meatballs, salad*
Saturday Scotch Eggs (2), Melon* Crossfit Competition Crossfit Competition

Snacks: Plums*, celery* w/almond butter
*means come from basket

The mangoes*, peaches* and blueberries* will be frozen into smoothie packs, for those hot summer days when I don’t feel like cooking! I’m really hoping that this meal plan helps me stay on track!

Workout Recap!

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40 sumo high pulls (50lb kettlebell)
40 knee to elbow on bar
40 sumo deadlift (50lb kettlebell)
Run 200m
30 sumo high pulls
30 knee to elbow
30 sumo deadlifts
Run 400m
20 sumo high pulls
20 knee to elbow
20 sumo deadlifts
Run 800m

I finished in 31:32. This workout was tough and all back. It was quite the struggle to finish the 800m run!

8 rounds:
10 handwalks
15 push press (65lbs)
20 air squats

I forgot what my time was, like 19 something maybe…

100 bicycle abs
Run 400m
100 crossovers (20lb ball)
Run 400m
100 sit ups
Run 400m
100 weighted crunch (20lb ball)
Run 400m

I finished in 16:41. I was so proud of myself. I really pushed the cardio aspect of this workout and it really paid off. 

+2 until failure @75lbs
weighted lunges
back squats

I failed at 18. It was pretty challenging making it through the last 18, my left buttcheek started cramping pretty hard!


From A Girl and her Corgi

Young Living: Essential Rewards Promotion December 2014

Hey everyone! Here is what you get for Essential Rewards for December from Young Living! Aren’t these great?

December 2014 Promo

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Stuffed Chicken Breast

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I made the most amazing stuffed chicken breast the other night. It was so good. I literally could not get enough. Definitely give it a try! The idea for this recipe came to me while I was enjoying some jalapeño artichoke dip with crackers. Here is the recipe!


Jalapeño Artichoke Stuffed Chicken Breast
2 chicken breasts
1 package Stonemill’s Jalapeño Artichoke Dip
4 slices peppered bacon (preferably nitrate free)

1. Preheat oven to 350 degrees
2. Pound the chicken breasts out to 1/4 inch thickness
3. Scoop out about a tablespoon or 2 of the dip to the chicken
4. Spread the dip around the chicken in a thin layer
5. Roll the chicken breast up
6. Wrap 2 pieces of bacon around the chicken roll
7. Place toothpicks in each end of the bacon to hold in place
8. Bake for 35-45 minutes depending on the size of your chicken breasts
9. Enjoy!

Spaghetti Squash Spaghetti (Paleo)

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I know there’s a million recipes out there for paleo spaghetti. This is one of my favorites. It was before I even decided to dab my toes in the paleo world. I have made spaghetti squash a million ways, spaghetti, mac n cheese, buttered, buttered & herbed, you name it. It’s so delicious and versatile.

Spaghetti Squash
Spaghetti squash
16oz chicken stock
4Tbsp butter (preferably organic and grass-fed)
Herbs of your choice (I used parsley)

1. Preheat oven to 375 degrees.
2. Slice squash in half.
3. Remove the seeds from the center.
4. Place flesh down in a baking dish.
5. Pour chicken stock into the dish.
6. Bake for 50 minutes or until soft.
7. Use a fork to break the squash out of the shell.
8. Place butter and herbs in a bowl to melt.

Spaghetti Sauce
I’m a total cheater here and prepare while your squash is roasting, about 20 minutes left)
1lb hamburger (preferably grass fed, organic)
Store-bought jar of spaghetti sauce (I used garden vegetable)
Small can tomato sauce
Small can tomato paste

1. Brown hamburger with garlic and onion.
2. Once the hamburger is browned, add jar of sauce with a little water.
3. Add tomato sauce and tomato paste.
4. Heat until heated through.
5. Let simmer until squash is ready.

Pour the sauce over the squash “noodles” to your liking. Enjoy!