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What are you up to today? It doesn’t feel like Thursday and it doesn’t feel like the weekend is approaching. I still feel like we are in the middle of things and haven’t reached that downhill point yet. Hopefully by tonight I will have that feeling. This week I needed a healthy meal for Anna that would be easy to reheat. I immediately turned to a favorite – Mac & Cheese. It’s simple to make, full of protein and 
Yesterday was my birthday. It started with teaching an energetic 6am spinning class. When I got home around 7:30, Brady had hooked up the birthday present he and Anna had gotten me. It was a flat screen tv for my kitchen. I had wanted a tv for the kitchen because I feel like I have no idea what is going on in the world if I can’t watch the Today Show in the morning. Since our big tv is in 
Last Friday my and I ventured to Ikea for the day. As if that was not enough, we stopped at a great Amish produce stand on the way home and bought about 30lbs. of eggplant, green peppers and tomatoes. We also picked up a big bunch of fresh basil. I couldn’t wait to turn the basil into fresh, reduced oil pesto. Fresh Basil Pesto 3 cups fresh basil leaves 1 cup raw almonds 3 cloves garlic, peeled 
My list of things to do today grew. It seemed like the day flew by after I picked up the girls from playing at Patty’s while I taught a spin class at CVF. I made a few meals to deliver tomorrow and made dinner for tonight, but didn’t get too much else done during “the napping hour”. It’s always a struggle for me to prioritize what I want to get done while the girls take a nap. Today I decided 
After teaching an 8:30 strength and sculpt class that left my legs quivering we headed to my Aunt Sharon’s pool. Two cars of 4 kids and 3 adults headed to her country club to wreak havoc on the place. The kids got slathered with lotion and into their suits. Whaaaaaaat? It didn’t take long for the kids to get comfortable in the water. Alexander and Reagan are little fish. After 
This was a delicious spring dinner! It’s simple to make and has WAY less butter and oil then regular shrimp scampi. It reminds me a recipe I saw in Cooking Light a while ago. Let me know if you try it! Light Shrimp Scampi 1-2 lbs. cooked, deveined and shelled shrimp 1 Tbsp. butter 2 Tbsp. EVOO 3 – 4 Tbsp. fresh squeezed lemon juice 2 big Tbsp. minced garlic 1 tsp. Italian seasonings fresh basil salt and pepper |
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