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Stuff I’m Into: Workout Routine

As some of you may know I took a local kickboxing class for about 3 and 1/2 years.  Sometimes I’d throw in a run or do a DVD workout on TV, but 95% of my workout life for the past few years was all about kicking the crap out of a bag.  I loved it because it was an awesome workout and I made a lot of friends.

Sadly, the class is no longer being offered and I suddenly had to figure out what I wanted to do to take its place.  I don’t like change and honestly I was upset about having to change the routine that I loved and was comfortable with.  That’s life though.

Workout Routine

My answer was to join a gym.  After two months of being a member I can say that I’m loving this change.  With my former kickboxing classes I could go a maximum of 4 times a week (when the classes were actually offered) and those 4 classes were at specific scheduled times.  Attending a gym means that I can go as often as I want.  I go 4 to 6 times a week and I can go any time that’s good for me (as long as the gym is open, but my gym has very flexible hours).

I liked following an instructor at the kickboxing classes so making up my workouts at the gym seemed scary at first.  I’m certainly not a fitness guru so how the heck am I going to know what to do?  Well, I’ve been a member at gyms before and I’ve followed a ton (and I mean a ton) of various workouts at home on DVD.  I just needed to have faith in myself that I could figure this out.  And that’s just what I did.

I like to switch up my routines every day,  but basically I do 30 – 45 minutes of cardio and 15 – 30 minutes of toning or strength training.  For the cardio part I do some portion of time on the treadmill, elliptical, or stationary bike.  For the toning part, I focus on one or two body parts a day and then do something different each day of the week.

I get a lot of awesome sample workout routines from the three blogs below.  They also offer great health tips and workout attire suggestions.  I highly recommend checking them out.  I’m on their blogs a few times a week.

Last week I flexed my arms for my husband as a joke during a conversation about the gym and when I looked down at them I actually surprised myself.  I was already showing real live muscles and managed to impress even myself, which is almost impossible to do because I’m extremely hard on myself.  The moral of the story is that I must be doing something right with my new workouts.  🙂  I’ve also noticed that my calves are more toned too.  It’s all a work in progress but I feel confident that I’m moving in the right direction of getting my body to a place that I want it to be.

A few weeks ago I shared with you my first experience at a spin class at the gym (try not to be confused, it was just me talking about spin class on a recipe post for Pesto Caprese Zucchini Noodle Salad).  It started rocky but I’ve gone back three times and it’s starting to grow on me.  I’m not a fan, per say, yet, but I’ll definitely say it’s a great workout and it’s a fun departure from my normal routine.  I also tried a yoga class last week.  While I haven’t decided how often I want to work that into my routine it was fun and I’ll definitely do it again.  My gym offers a bunch of other classes and I’ll be sure to update you with what I try and if I find something else that I’m really into.

Here are my outfit details for the items in the photo above:

Ciao for now!

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Mexican Corn and Quiona Salad01

Mexican Corn and Quinoa Salad

Yesterday’s lunch is today’s post.

Mexican Corn and Quiona Salad04

In fact, since my husband doesn’t like quinoa, the leftovers were today’s lunch too.  I was so excited with anticipation and couldn’t wait for lunch time to roll around.  This salad is that awesome.

I’ve heard of Mexican corn but I never knew exactly what it was until I saw this recipe and got curious enough to look it up.  Mexican (street) corn, also known as elote, is a corn on the cob most commonly served with salt, chili powder, butter, cheese, lemon or lime juice, mayonnaise, and sour cream.  Wow, I’ve been missing out because that sounds fabulous.

Mexican Corn and Quiona Salad016

Although I have to admit that as much as I adore corn on the cob, I don’t like eating it right off the cob, so this salad is ideal to enjoy the corn sans the cob with all those great Mexican flavors.  I also love how this salad incorporates avocado instead of mayo and sour cream because, hello, avocado and corn is delicious together.  See my corn guacamole as Exhibit A.  Plus, I don’t mind the taste of mayo but for some reason I get grossed out cooking with it.  (Something my husband routinely calls out as being weird.)

Anyway, I know that I’ll be making this salad like 17 more times before the summer ends because I love it that much.  The challenge, should you accept it, is to make it more than me (or at least once).  🙂

Mexican Corn and Quiona Salad05

Mexican Corn and Quinoa Salad Recipe
(Makes about 2 servings as a main dish or 4 as a side dish)


  • 1 cup dry quinoa
  • 3 cups of corn (I used corn on the cob and the equivalent is about 4 corn on the cob.)
  • 1/2 fresh jalapeno, seeded and diced (You can also cut a couple slices for the top.)
  • 2 scallions, sliced (You can use chives instead, which is what I did because my grocery store didn’t have scallions.)
  • a handful of cilantro, chopped
  • 1 lime
  • 1/8 teaspoon chili powder
  • 1 avocado, remove the peel and pit
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons of feta cheese, crumbled
  • 1/2 cup shredded cheese (Most cheeses will work, but I like Monterey Jack, Cheddar, or Mozzarella.)


  1. Cook the quinoa and set it aside.
  2. If you are using corn on the cob, cook it the way you like and cut the corn kernels from the cob into a bowl.  I cooked the cobs in the microwave for 3 minutes (with the husk on).
  3. Add the cooked quinoa, diced jalapenos, sliced scallions, half of the lime juice, and chili powder into the bowl of corn and mix everything together.  Set this aside.
  4. In a food processor, add the avocado, remaining half of the lime juice, salt, and pepper, and blend it until it’s smooth.  Depending on the consistency of the avocado, you may want to add a tablespoon of water and blend again until smooth.  The goal here is to get the consistency of something similar to mayonnaise.
  5. Add the avocado mixture to the quinoa mixture and gently mix everything together.  (For my pictures, I left it on the side.)
  6. Season with additional salt and pepper, to taste.
  7. Sprinkle the feta cheese and shredded cheese on top.

Source:  What’s Gaby Cooking



5 Hats


Here are some of my favorite corn dishes.

Corn Guacamole

Corn Guacamole06

Summer Salad

Summer Salad06

Jalapeno Popper Corn Fritters

Jalapeno Popper Corn Fritters05

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