trapeze

 
While in Athens recently for my friend Margaret's Bachelorette Party, we decided to check out a trapeze class at Canopy Studio. I was honestly not quite sure what to expect or if my fear of heights would get the best of me but this class was an absolute blast! As an added bonus, there was a kid party there that day too which meant tutus! So, yes, we absolutely wore those. Our bride to be even got to sport a white one.

Mags and I had wanted to attend a class here when we were graduate students but somehow the time escaped us and we missed out. I am glad that we took advantage of it the second time around because we had such a great time.. and lots of sore muscles. Seriously, this is a great workout.

The class kicked off with some stretching and getting us used to being on the apparatuses. One of the most challenging moves for me, funny enough, was the one of the beginning ones because you had to go backwards. Bless our instructor and Jeff for spotting me so I could get up and through it. There is a reason I was a base in cheerleading. The loss of control thing, especially in the air, is not my strength. Once I got over that, it was a swinging good time.

Some of our bachelorette attendees did a turning spin thing. Although dizzy, they seemed to enjoy the move. My favorite part was at the end because we did a triple transfer. It was so freeing to fly through the air, using your own body strength to get you to the next apparatus.

 

If you are in Athens or there is a studio near you, I highly encourage this experience.

zucchini spaghetti

I decided to use up some canned goods and veggies that I had around the kitchen for Sunday Supper. The result was quite delicious! I must admit that I was kind of proud of my creation.

The dish was perfect for a hearty Sunday evening and much welcomed after weeks of eating out due to my hectic schedule. I simply used what I had lying around so you could add all sorts of yummy things and additional veggies to take this dish to the next level. The sauce was so good that I will probably eat it over steamed broccoli later in the week.

 The roasted red peppers added a touch of sweetness which balanced out the acid of the tomatoes without having to add sugar to the dish, which many recipes call for. And, if you are a pasta lover but are eating Paleo or Gluten Free, this will certainly satisfy your craving and fill your belly. Hope you enjoy!

Zucchini Spaghetti

6 oz. can of tomato paste

28 oz. can of peeled whole tomatoes

12 oz. jar of roasted red peppers, drained

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 lb. ground turkey or lean beef (if using beef, be sure to drain grease)

2 gloves of garlic

1 onion, chopped

1 zucchini per person, julienne cut

Olive Oil

Sauce will make about 8-10 servings

Note: You could also make this sauce ahead of time and freeze in individual ziploc bags or split the sauce for multiple meals.

In a saucepan, combine tomato paste, whole tomatoes, roasted red peppers, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon of salt and simmer for 15-20 minutes over medium heat.

In a skillet, saute garlic and onion with a little olive oil. Once the onions become translucent, add meat. Season with 1/2 teaspoon oregano, salt and pepper until meat is browned.

Once sauce has simmered, pour mixture into a blender (or use immersion blender) and blend until smooth. Combine sauce with meat and allow to simmer for another 5-10 minutes until flavors are combined. 

Julienne peel a zucchini, one per person, and saute for 5-10 minutes with a little olive oil. You can also boil the zucchini for 2-5 minutes in boiling water just like regular noodles.

Pour sauce over zucchini and enjoy!

a new breakfast casserole

I used to make a mean breakfast casserole full of yummy cheese but being that I have mostly given up dairy since beginning my #fitby30 journey, I have been on the hunt for an equally delicious replacement.

Thanks to the Paleo Effect I found something quite scrumptious. I actually enjoyed this more than my former go to dish, proving that healthy food can be just as good. I suggest serving this up during your next weekend brunch or maybe for a 'breakfast for supper' night. You will be glad you did!

I amended the original recipe a bit but you can find the Paleo Effect's version here.

Paleo Breakfast Casserole
1 & 1/2 - 2 sweet potatoes, grated
4-7 links of turkey sausage (I used al fresco's country style)
4 eggs
1/2 cup of egg whites
1 sweet onion, chopped
1/2 cup of coconut milk (careful not to buy one that has too much added sugar)
Olive oil
1/4 teaspoon of salt
1/4 teaspoon of pepper

Makes 6-8 servings

Preheat oven to 350 degrees. Chop onion and turkey sausage. I cut up slices of the turkey sausage links and chopped them in the food processor to break them up.  Heat skillet and add olive oil. Saute onions and turkey sausage with a pinch of salt and pepper until onions are translucent and sausage is cooked.

While the onions and sausage are cooking. Peel and grate your sweet potatoes. Grease your baking dish and add the grated sweet potatoes, creating the first layer. Then add the onion and sausage to make the second layer.

Finally, whisk eggs, coconut milk, and egg whites with salt and pepper. Pour mixture over the other two layers. Bake dish for 45 minutes.

I enjoyed my serving with some sweet Florida strawberries. Delish.

Happy Eating!