Friday’s Five

 coming home to a surprise box full of bridal mags


leftover party flowers from my gma’s bday


Caps game with Tuna and co.


hairband breaking mid workout :(


the most delicious spicy old bay chicken


Woohoo, it’s Friday!

I’ve been eating pretty healthy this week (for the most part) and working out again! Only thing is I keep falling off the wagon on the weekend. What is it about the weekend and leaving all the clean eating rules in the dust? This must stoppp!

Tell me:

Do you eat a lot differently during the week vs. the weekend? 

What are you tips for sticking to eating healthy on the weekend?

Friday’s Five

eatin’ lots of fruits and veggies this winter



finally getting back to the gym – and lifting!


late night dark chocolate gelato from dolcezza


spending a beaut day at mount vernon with the fam




the untimely death of a quinoa burger



I am alive and out from under my non-existent snuggie and coincidental hibernation!

What have you guys been up to lately?

Lemon Asparagus Pasta

Stop the presses.

I have officially tired of tomato sauce. This is a true testament to my hard earned now semi-lack of pickiness! Or maybe I’ve just been eating too much pasta.

Anyway, that’s the reasoning behind attempting my very first sauce.  Note the lack of tomatoes!


Thanks to Minimalist Baker for inspiring this recipe.

Serves 2-3

You will need: a large skillet, baking sheet, whisk


  • 1 bunch asparagus
  • 1 lemon
  • olive oil
  • 3-4 garlic cloves garlic, minced
  • 10 ounces uncooked wheat pasta
  • 2.5 cups skim milk
  • 3-4 Tbsp whole wheat flour
  • salt and pepper


Preheat oven to 400° F.

(Boil your water/cook your pasta while you are baking your asparagus!)

Rinse and trim asparagus. Place on baking sheet and toss with some olive oil. Add salt and pepper.

Cut a few thin slices of lemon and bake in the oven for about 25 minutes.

Remove sheet from oven and chop asparagus into thirds.

For the sauce…

Heat a large skillet on medium. Add 3 Tbsp olive oil and the garlic. Stir around for 1-2 minutes until the garlic turns a little brown.

Add 3 Tbsp flour and whisk for 30 seconds.

Whisk in milk 1/2 cup at a time.

Add some salt and pepper and continue to whisk.  Lower heat to medium-low and continue cooking to thicken, stirring occasionally.

Continue cooking for a few minutes until the sauce thickens.

Add the juice of half a lemon and stir.


Mix the sauce with the asparagus and you’re good to go.

Feel free to serve with one of the lemon slices!








Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Enchilada Casserole for ALOHA

Whenever I’m going to an event that you have to bring a dish to, I try to bring something healthy. Unfortunately, that’s the only way I will pass over the tupperware dish of iced pumpkin muffins….

The only thing is that not every single person I know is super into “health food.” Meaning, in order to make people like your health(ier) food, you have to deliver it via a disguise of deliciousness.

Enter, healthy enchilada casserole.


The cheese says it all.

And maybe if you do tell everyone that each slice is under 400 calories, they actually won’t mind the health food part.


Thank you to ALOHA for asking me to share what I would choose when, “bringing a dish to pass.” 

You can find a ton more great dishes on their RECIPE PAGE! 




This recipe was inspired by THIS awesome blog.

You will need: mixing bowl, 9×13 casserole dish


  • 2 cooked chicken breasts, shredded
  • 2 cups dry brown rice
  • 16 fl oz enchilada sauce (buy 2 jars!)
  • 1 can black beans
  • 2 cups shredded Mexican cheese mix
  • 1 can corn kernel
  • 2 tbsp cilantro
  • salt and pepper to taste


Cook rice.

Preheat oven to 350° F.

Mix the enchilada sauce, shredded chicken, beans, and 1 cup of shredded cheese together in a large bowl.

Add in cooked rice. Season with salt and pepper.  Mix well.

Pour mixture into a large casserole dish. Add the corn as a top later, then sprinkle on the remaining 1 cup cheese.

Bake for 25-28 minutes.

Throw on some chopped cilantro and serve!













This enchilada casserole is totally one to bring to your next potluck or get-together!

Juicing Q and A with Williams-Sonoma

So pumped for a fun Q&A sesh about JUICING with Williams-Sonoma!


1. What was my experience with a juice cleanse like?

About a year and half ago I started hearing about this new food phenomenon. Juicing.

Tons of different health blogs and documentaries all preached the newest superfood that was the actual elixir of life. If you drink it, you’ll get super skinny while simultaneously becoming healthy and strong and full of vitamins.

Count me in.

Then I heard that some people even do this crazy thing where they only drink juice instead of eating for days at a time. But of course you don’t even get that hungry because your stomach is full of juice…

I had worked up enough gall to take on the experiment in full force. Once I set my mind to it that I was going to do a juice cleanse, I became a stubborn juicing warrior. I was going to do this thing and I was going to do it right.

I started with a juice cleanse grocery list and the local farmers’ market.


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New food sparked learning about different vegetables and herbs and about what they looked like.


Trying something totally new (beets!) blew my mind and made me feel proud of my formerly-picky self.


Terrifying mishaps (TOO MUCH ginger) clouded the end of the cleanse and I struggled with the idea of – gasp – quitting. What kind of a person would I be now, eating solid food? Who had I become?


There was definitely a sense of clearing out all the crap from your body and starting fresh.  I had become knowledgeable about what I was putting in my body was going to be  totally renewed on this awesome foundation of nutrients and health.




I was hungry. And kind of lightheaded.

After a few more juice cleanse cycles and attempts, I’ve come to my own personal conclusion about how juicing best works for me. I like supplementing my diet with juice because it makes me feel good about myself, like I’m doing my body a favor.

I never would have thought that picky old me would consume 8 ounces of green juice daily.

2. For someone who is starting their juicing journey, what are some tips and tricks for beginners trying a homemade juice cleanse? 

  • Buy organic.

When your body is experiencing the initial shock of nutrients during a juice cleanse, it’s really important to make sure to watch the quality of those nutrients. Since your whole system is feeling a little on the fritz, you want to make sure you’re not using poor quality produce with possible bacteria and pesticides.


  • Use produce bags from the grocery store as a “trash bag” in the pulp canister

Makes pulp cleanup amazingly simple and you are so earth-conscious with recycling.


  • Add some apple

Any juice that needs to be sweetened will immediately taste way better if you add APPLES. Nature’s best packet of sugar for sure. Pretty much every juice has apple in it: green juice, root juices, and fruit juices!


3. Which is better? Store bought juice or homemade juice?

Hands down, homemade. Homemade juice is fresh. You know exactly what is going into it. It has way less sugar and added ingredients than store bought juices.

I am guilty of purchasing store-bought juice though, but in moderation it is definitely better than the non-juice alternative! One good note: do not a cleanse with store bought juices, because pasteurized juice does have a higher sugar content and isn’t meant for complete meal substitution.


Become your own juice barista!

Not only does Willams-Sonoma have the dreamiest juicers ever to drool over, they have a great juicer resource page that even includes different ways to juice and TONS of delicious looking recipes.

Happy juicing!

Friday’s Five

a trip St. Louis Zoo – 3rd best in the country, 4th best in the world!


stlouiszoo12014-09-14 15.11.47




taste tasting locally brewed St. Louis Beer

schlafly2014-09-14 17.37.18

 the most perfect fall apple

photo 1


a friend’s fall wedding in gorg Long Island

photo 2 

my favorite kind of donut

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Thank goodness it’s Friday!

I have a long weekend and am going to take the time to do all those projects around the house that I perpetually put off and get organized! There also may be some plaid, snugglin’ on the couch, and maybe – just maybe – a run. ;)

Pepperoni Pasta Bake

All the food and fitness magazines often pump up protein into the magic element in your diet that will boost your metabolism and make you magically skinny.

I’m in to it.

I am personally not a huge meat eater, so I am finding myself more and more paranoid about getting enough protein. Not quite sure the hummus with lunch is going to cut it if I want to focus on weight loss and building muscle.

And lord knows there is only so much crock-pot chicken breast I can eat.

Enter: the pepperoni pasta bake.


This recipe was adapted from HERE.


  • 1 lb whole wheat pasta
  • 1 tbsp olive oil
  • 1/2 onion, finely diced
  • 1/2 tsp dried oregano
  • 4 cloves garlic, minced
  • 2 cups marinara sauce
  • 1 (15 oz.) can diced tomatoes, drained
  • 2 1/2 cups shredded Mozzarella cheese
  • 30 pepperonis, sliced into halves
  • fresh basil leaves


Preheat oven to 375 °F.

Boil a pot of water and cook the pasta.

While pasta is cooking, add olive oil in a skillet on medium-high. Toss in chopped onion and sauté for 5 minutes. Add the garlic and oregano and cook for 1 minute, stirring occasionally Remove from heat.

Drain the pasta and return to the pot.

Stir in onions/garlic and the marinara sauce, diced tomatoes, most of Mozzarella, and the pepperonis. Mix.

Transfer the pasta mix to a greased baking dish.

Sprinkle with remaining Mozzarella. Bake uncovered for about 25 minutes.

Garnish with fresh basil and serve.






Thanks as always to Jenn @ Peas at Crayons for hosting What I Ate Wednesday!

Friday’s Five

just a lil’ jug of green juice


Alex reading my fav Born to Run in Orange is the New Black

I know how to cook enough that I can just throw stuff together 

(FYI, the world is coming to an end now)


reminiscing about our Miami trip a few weeks ago





palm tree

crossing off the menu and eating leftovers instead, story of my life


TGIF!!!! Yaaaaaaaay.

P.S. Get ready for some serious healthy new recipes and workouts coming soon….I am back on the eating clean bandwagon after summertime!