Oh, daylight saving time, I could kiss you! I know we’re only on day 2, but the effects are already measurable. I swear it was light out until 8:00 last night, and it makes me feel.so.happy! :D

In other news, my calves are screamin’ today! Second day soreness from the jumping jacks and jump roping in my 8 minute at-home cardio circuit has definitely settled in. Want killer calves? Jump rope. ;)

As I mentioned last night, I used some unsweetened vanilla almond breeze in this morning’s breakfast of a Banana Almond Protein Smoothie!

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In the mix:

  • 1 scoop vanilla whey protein powder
  • 1 frozen banana
  • 1 cup unsweetened vanilla almond breeze
  • 1 Tablespoon almond butter
  • 1/2 Tablespoon chia seeds

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I’ve been meaning to tell you about whey protein powder since I got it from my iherb.com shopping spree awhile ago. Whey protein is a by-product of turning milk into cheese, although it is lactose free.

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It’s also high in amino acids, great for muscle building, low in fat and high in protein. I like it because this particular brand/flavor tastes great and really gives me a lasting, full feeling without adding a ton of extra calories.

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So into the smoothie it went! Blend, blend, blend and out comes a delicious, frothy, smoothie! It tasted like a banana milkshake, MMMMM! I stuck mine in the freezer last night and am letting it thaw right now so I can eat it with a spoon this morning. I like my smoothies best that way, because they last a long time!

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For lunch today, I packed a big, Mixed Salad.

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In the mix:

  • Mixed greens
  • Spinach
  • Celery
  • Carrots
  • Dried cranberries
  • Low-sodium deli turkey
  • Almonds

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Have I ever told you that I have low iron levels? I do, so eating things like spinach really helps to keep my energy levels up. A multivitamin (and chia seeds) helps with the rest.

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To be tossed in some Annie’s Lite Raspberry Vinaigrette. :D

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Oh and some fresh pineapple that I cut up this weekend!

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Speaking of… The last time I cut up a fresh pineapple, several of you said you didn’t know how to cut one up. Trust me, I’ve been there. I remember the first time I brought one home, I was like – mmmkay, what now?! Fear not, I’ll show you. :)

How to cut a pineapple:

Print this tutorial!

1. I’ve found that selecting a pineapple which is light green/yellow in overall color yields the sweetest fruit. You also know it’s ripe when you pull a green “frond” from the top and it plucks out easily.


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2. Lay the pineapple on it’s side on a big cutting surface. With a sharp knife, cut the bottom and top ends off.



Note: I like to keep a trash bag next to the pineapple so I can just throw all the scraps in there easily.


3. Place the pineapple right side up on one of the newly cut sides.


4. Using a sharp knife, cut the rind off the fruit, following the natural curve of the pineapple.


5. Once you have all the rind off, go back over the fruit to remove any of the hard “eyes” that remain.


6. Cut your pineapple in half length wise.


7. Cut each half in half, so you now have 4 quarters.


8. Place a quarter flat side down and, placing your knife at an angle, cut out the tough core.



9. Cut the cored quarter into slices lengthwise, and chop!



See? It’s not so hard! It truly gets easier every time you do it too, so get to practicing! ;)

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With that, I’m out like a trout. Have a wonderful Monday and enjoy the suuuuunshiiiiine!

PS In case you missed it, check out my quick & easy St. Patrick’s Day Chocolate Mint Pie recipe. It’s a tasty dessert, perfect for any festivities this week!


What’s your heritage?

I have Czechoslovakian on my Mom’s side, and Welsch on my Dad’s!