Heeeeeell-o, everyone!

True to my word, I crushed the Calorie Scorcher Workout after work today – it was fabulous! I did the following, with ~1 minute of rest in between each item (except the treadmill intervals):

  • 10 minutes @ level 5 on the stairmaster
  • 9 minutes @ 7.0 on the treadmill
  • 1 minute @ 7.5 on the treadmill
  • 10 minutes @ level 8 on the elliptical
  • Cool down: 10 minutes @ 4.0 and 5% incline on the treadmill

This was such a doozie you guys! It should have been called the Shirt Soaker Workout because I was sweating my life away. It was an intense 40 minutes that went lickity-split because I was constantly on the move and challenging myself in new ways. Gotta love that!

The drive home was equally as enjoyable. I slammed a water bottle full of crushed ice (I love crushed ice) and heard Eminem’s “Lose Yourself” on the radio (love that song.) I was actually able to rap along to ~90% of the lyrics (love when you can remember all the words!)

Wait, it get’s even better…I walked in the door to find Ben unloading the dishwasher and finishing up dinner. I mean…Hallelujah, folks!

About 30 minutes later, Iowa Boy Eats’ dinner #2 was ready. Remember, the one that was going to knock my socks off? It was a three course dinner that sent those babies flying!

Spaghetti Squash Salad + Roasted Garlic & Thyme Potatoes + Apricot Glazed Grilled Pork Loin


Are you joking me? Who needs to go to a restaurant when you’ve got Ben cooking for you?!


The Spaghetti Squash Salad had cooked spaghetti squash, cucumber, peas, rice vinegar, sesame oil, cracked red pepper, fresh garlic and S&P.


This was so cool and refreshing. He made it because he wanted something to contrast the hot and chewy pork and potato dishes. He’s a thinker, that one!


The Roasted Garlic & Thyme Potatoes were chopped red potatoes that he tossed with a little extra virgin olive oil, garlic salt, crushed red pepper and dried thyme. He roasted them at 350 degrees for an unknown amount of time (I’m guessing 45 mins – 1 hour) and then finished them under the broiler.


Perfectly crunchy on the outside and creamy on the inside! SO GOOD!


The Apricot Glazed Grilled Pork Loin actually started last night when Ben applied a dry rub on the pork loin. It included 1 Tablespoon each of chili powder and garlic powder, 1/2 Tablespoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper and dashes of oregano & thyme. Tonight he grilled it for about 25 minutes while basting with an Apricot BBQ Glaze consisting of apricot preserves, BBQ sauce, Louisiana hot sauce, fresh garlic, lime juice, cracked red pepper and S&P.





This sauce was genius I’m telling you.


Honestly you guys, we were oo’ing and aah’ing over this meal for quite some time. Ben really outdid himself with this one. I will be requesting each of these dishes again!


I’m told tomorrow’s dinner will make use of tonight’s leftovers, but that’s all I’ve got. That man’s mouth is sealed like a vice!

Tonight = Biggest Loser. Have you made a connection with anyone on the cast? Ben and I were talking about that last week – we haven’t really feel in love with anyone yet. We liked coach Mo, but obviously he’s toast at this point! Hmmm…

See you in the a.m.!


What did you have for dinner tonight?