Note to self…

When I eat like crap I…(………..)

What would you say to fill in the latter part of that sentence?

When I eat like crap I…?

  • keep eating more crap
  • don’t do anything productive
  • feel like crap
  • am bloated
  • break out in acne
  • avoid social outings with friends

The bullets above are just some of the things that can and DO happen to us when we eat like crap.

Now, don’t get me wrong, I think it is 100% acceptable to have days where you just DON’T GIVE A DARN and you eat the whole pizza, maybe even a big ice cream sundae or the bacon cheeseburger you have been craving (and fries–cause DUH). But, what I think is most important is the recognition or rather the awareness you have of your body that allows you to recognize that if you eat that food, you probably/most likely will NOT feel good afterward.

All aspects of life are best received when balanced. Nutrition, fitness, relationships, careers, vanity, friendships etc…

It is easy to become overly obsessed with something, and I am totally guilty of this as well.

My goal in sharing this quote “When you eat like crap, you feel like crap” is simply to try to share one of the biggest reasons why I am a proponent of clean eating.

I don’t count calories, or weigh my food, or only eat certain items, but I am very aware of how what I put in my body makes me feel.

I only choose to put good, nourishing, and wholesome foods into my body, because I am the best version of myself when I do so.

I guess what I am saying is, do yourself the solid of putting good fuel in your body and your body will reward you in remarkable ways.

When I eat like crap, I feel like crap!

and ain’t nobody got time for that!




Thick & Chewy Brownies

Alright, I have to admit, I really enjoy the BIG box of Ghiradelli Brownie Mix from Costco…The brownies are delicious, easy to make, and require little to no ingredients.

However, there is something that makes homemade brownies that much more rich, flavorful, and thick/chewy! Maybe it’s the butter, maybe it’s the love poured into making them. You can decide on that one.

These homemade brownies are thick, chewy, rich in chocolate flavor, and super simple to make!
Check out the recipe! adopted from Good Life Eats


These brownies only require 1 saucepan to prepare them, and 1 8X8 or 9X9 baking tray!


Simple Homemade Thick & Chewy Fudgy Brownies

Yield: 12 brownies
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40 minutes
Simple Homemade Thick and Chewy Fudgy Brownies are the perfect quick dessert. They only take a few minutes and will completely satisfy your chocolate cravings. 


  • 12 tablespoons Salted Butter
  • 1 1/2 cups Granulated Sugar
  • 2/3 cup Cocoa Powder
  • 1 Tablespoon Pure Vanilla Extract
  • 3 large Eggs
  • 1 cup Flour
  • A heaping 1/2 cup chocolate chunks (we used ghiradelli bittersweet baking chocolate)


Preheat oven to 350 degrees F. Line an 8×8 or 9×9 square baking pan with parchment paper. Set aside.

Set a medium sized saucepan over medium heat and melt the butter. Next, add the granulated sugar and vanilla. Stir well with a wire whisk. Then, whisk in the cocoa powder. Remove from heat. Be sure to let the mixture cool before adding egg in order to avoid scrambling the egg!

Add the eggs, one and a time, whisking between each addition until the eggs are fully combined. Add the flour and stir well with a wooden spoon until the flour is fully incorporated, but do not beat. Add the chocolate chunks and stir gently to fold them into the batter.

Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 25 – 35 minutes. Cool completely!

Remove parchment paper (with brownies) from the pan. Peel away the parchment paper and cut the brownies into serving size pieces.


Aloha Plant Based Protein Powder

Hey cuties-Happy Thursday!

I wanted to share with you just a little bit about my favorite protein powder on the market right now–Aloha True Vanilla Bean Protein Powder.

Aloha True Vanilla Bean Protein Powder

You’re probably thinking okay girl, you’re just some health-conscious hippie who doesn’t eat meat. Guess what? If you thought that, you are wrong! Well, kind of. I most definitely am a health-conscious chick, but ya girl definitely eats meat as well. As the name of my blog implies, I am all about balance.

There are so many reasons why Aloha True Vanilla Bean Protein Powder is my current favorite and here they are:

  • 18 grams of plant-based protein
  • Complete amino acid profile
  • 200 mg Omega 3
  • Excellent source of iron and magnesium
  • Only 4 grams of sugar per serving
  • NO stevia, soy, gluten, and dairy
  • Nothing artificial

Besides the amazing health benefits, quite frankly I think it has the best taste as well! WIN WIN!

I like to blend it into my smoothies every morning and it packs the extra protein punch I need to get me through the AM!

Here is a sample smoothie recipe that I absolutely LOVE:

Chocolate Peanut Butter Banana Protein Smoothie

  • 1/2 frozen banana (50 calories)
  • 1 TBSP raw cacao powder (31 calories)
  • 2 scoops Aloha True Vanilla Bean Protein Powder (150 calories)
  • 1 TBSP PB2 (or fresh nut butter of your choice) (45 calories)
  • 1/2 – 1 cup organic almond milk (45 calories)
  • Ice (optional)

Blend until desired consistency!

Total Calories= 321

Total Protein= 23 grams

I promise you, this smoothie is DELICIOUS and loaded with essential vitamins, minerals and protein!

Great deal going on right now too! You can get 1 lb for only $29.99. But really, your health is priceless, so buy this today!

Click Below! Only $29.99!

Give it a try and let me know what you think!


Peach Galette

Summertime means fresh fruit!

I’m a sucker for a big juicy peach on a hot summer day. I figured, why not merge my love for peaches, with my love for buttery pastry dough, and naturally, my love for dessert!


What do you get?

Peach Galette!

Peach Galettes are super simple to make (or any fruit galette for that matter) and they are bursting with flavor!

The trickiest part to making a galette is getting the dough right. It can be difficult to get the coarse, grainy texture that every baker truly desires. Some helpful hints include: Use a food processor to pulse the butter into the dough in fine chunks, slowly add ICE WATER, yes ice water to the dough in order to keep it COLD! Cold dough is ideal as it allows for a more flaky consistency. On that same note, chill the dough for at least 45 min-1 hr (up to 2 days).

This recipe is easy and I promise it won’t disappoint!

Peach Galette before

Be sure to not stress about how the edges look! The beauty of the galette is that it is meant to have a rustic southern charm. Plus, baking is meant to be a stress reliever-so just enjoy it!

When the galette comes out of the oven it should be light brown and smell absolutely divine! Be sure to brush the edge of the pastry with an egg wash and add some turbinado sugar to the edge to give it that picturesque look! (only if you’re into that kind of thing)!



Peach Galette

Peach galette rustic tart made with slices of fresh yellow peaches in a simple butter crust.

Prep time: 1 hour, 20 minutes Yield: Makes 8 servings

Cook time: 20 minutes



1 1/4 cup flour

1 1/2 teaspoons sugar
1/2 teaspoon salt
4 oz (1/2 cup, 1 stick, 8 Tbsp) butter, cut into small (1/2-inch) cubes, chilled in freezer at least 15 minutes, preferably an hour and 4 to 6 Tbsp ice water


2 large, not-overly-ripe yellow peaches (about 3/4 pound total), pitted, sliced into 1/4-inch to 1/2-inch slices

  • 3 Tbsp sugar
    1 Tbsp flour
    1/2 teaspoon vanilla extract
  • 1 teaspoon butter
  • 1 egg
    A sprinkling of coarse sugar (optional)


Make the crust dough: In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture.

Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

Turn out onto a clean surface. Use your clean hands to form into a disc. Do not over-knead. Work the dough only enough to bring it barely together into a disk.

Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for an hour.

Toss peaches with flour, sugar, vanilla: Preheat the oven with the rack in the middle position to 425°F (220°C). Place the peach slices in a bowl and sprinkle with the flour and sugar. Toss gently to coat. Sprinkle vanilla extract over the peaches.

Whisk egg: In a small bowl, whisk the egg until smooth and set aside.
Roll out dough: On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter.

Fold dough edges over, brush with beaten egg: Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, in an accordion fashion.


Use a pastry brush to coat the exposed dough with an egg wash and sprinkle with coarse sugar if using.

Bake: Place in the oven and bake at 425°F (220°C) for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

Great served with a little vanilla ice cream.

from Simply Recipes ~


Friendship Bread (cinnamon sugar loaf)


1/2 cup butter, softened
1 cup sugar
1 eggs
1 cup buttermilk or 1 cup milk plus 1 tablespoon vinegar
2 cups flour
1 tsp baking soda

Cinnamon Sugar:
1/3 cups sugar
1 tsp cinnamon


1. For the batter cream together butter, sugar and eggs.
2. Add milk, flour, and baking soda
3. Divide 1/2 of the batter into a 9X5 loaf pan
4. Mix in separate bowl the 1/3 c sugar and cinnamon
5. Sprinkle 3/4 of the cinnamon sugar on top of the batter
6. Add remaining batter to pan; sprinkle the remaining cinnamon sugar on top. Swirl with a knife!
7. Bake at 350 for 60 min. or until toothpick comes out clean when tested
8. Cool in pan for 20 minutes before removing from the pan


This bread will be soft, moist, and it will make the entire house smell like cinnamon-heavenly goodness!

I like to bake a loaf of bread on Sunday so that I can have a yummy breakfast during the work week. (This is only if I’m not on a green smoothie, chia pudding, or greek yogurt kick!) Lately I have been in the mood to bake, what can I say, winter has me feeling all kinds of cozy!

Plus, what is better than a yummy slice of cinnamon friendship bread after a long morning run or bike ride?! You EARNED it at that point!


This is my frozen face in anticipation of stuffing it with this delicious bread! 🙂


You can see the cinnamon swirled throughout the loaf. I’m not too artistic when it comes to pulling the knife through the dough…it could look much better, but either way, the point is that cinnamon is in every bite!

The crust gets golden brown and has a little crunch to it. Trevor LOVES this aspect of the bread, as do I! If you don’t like a little crunch, minimize the amount of cinnamon-sugar you sprinkle on top! Problem will be solved!


I hope you enjoy the recipe and share this bread with some friends! After all, it is called friendship bread ❤

Oh and I forgot to mention, this recipe is most definitely healthy-ishh!



Skillet Cookie (Peanut Butter Oatmeal Chocolate Chip)

Today was one of those snowy winter days where we just “needed” to bake something. Anyone else ever feel that way. We are in the sub-25 degree temperatures here in Salt Lake City, UT and a cozy treat was much needed. We recently got a new Lodge Cast Iron Skillet so I wanted to try it out!!

I decided to whip up a peanut butter oatmeal chocolate chip skillet cookie! Say whaaat??! Dang girl-you fancy huh??


Skillet cookies are great because they are (usually) a one bowl mix wonder and they are super fun to eat straight out of the skillet!

The secret ingredient in this dessert is sweetened condensed milk! I know, it isn’t something we all typically have on hand, but a quick trip to the grocery store is well worth it!

Skillet Cookie (PB:Chocchip:oatmeal).jpg

Another thing I should mention is I say in the recipe to use creamy peanut butter. We typically eat organic peanut butter in our house, but for this recipe you definitely gotta go with good ol’ Skippy!

Also, I used semi-sweet chocolate chips but if you prefer milk, dark, white, or bittersweet, or EVEN carob chips, use those! It is totally up to you and I’m sure it will still be delicious.

Skillet Cookie (Oatmeal Peanut Butter Chocolate Chip).jpg

Baking is such a great form of relaxation and serenity (at least it is for me). I play some good music, toss on my apron, tie back my hair, and create.

There is something so sweet about getting to make a delicious treat that you and your loved ones get to enjoy. ❤

Trev is making us chicken, veggies and rice tonight…and let me tell you. There’s no saying if this cookie will get devoured before…or after we eat dinner.

Last but not least-you know we bought vanilla ice cream to go atop this beauty!

Okay, enough of me gabbing away–here’s the recipe!
xox ❤ jt

Peanut Butter Oatmeal Chocolate Chip Skillet Cookie

recipe adapted from Averie Cooks


Yield: Makes one 10 1/4-inch skillet cookie

-1/2 cup unsalted butter, melted
-3/4 cup light brown sugar, packed
-1 large egg
-2 teaspoons vanilla extract
-3/4 cup all-purpose flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt, optional and to taste
-1 1/2 cups old-fashioned whole rolled oats (not quick cook or instant) one 14-ounce can sweetened condensed milk
-1/2 cup creamy peanut butter
-1 cup semi-sweet chocolate chips
-ice cream, optional (unless you live with me, then it’s mandatory!)


Preheat oven to 350F, spray oven-safe skillet with cooking spray (I used a Lodge Cast Iron Skillet)

In a large microwave-safe bowl, melt the butter.

To the melted butter, add sugar, egg, vanilla, and stir vigorously to combine. Add the flour, baking soda, salt, and stir until just incorporated. Add the oats and stir to combine.

Pour just less than three-quarters of the dough into the skillet, reserving about 1 1/4 cups (just eyeball it) to be crumbled on at the end.

In a small bowl, combine sweetened condensed milk and peanut butter and stir until smooth.

Pour mixture over the dough in the skillet. Evenly sprinkle the chocolate chips over the top.

Drop tablespoon-sized chunks of the reserved dough into the skillet, dispersing then as uniformly as possible over the surface.


Bake for 25 minutes, or until edges begin to barely crisp up. It is okay if the center of the cookie looks slightly undercooked–it will continue to cook in the cast iron skillet.

Cookie may be served immediately; optionally serve it with ice cream.

The cookie is best eaten fresh from the oven but due to its size, extra cookie may be sliced and stored in an airtight container at room temperature or in the refrigerator for up to 5 days, reheating gently in the microwave before serving leftovers if desired.

20-Minute Tabata Cycle Workout

20-Minute Tabata Cycle Workout

This 20-minute tabata workout is the perfect way to leave the gym dripping in sweat-and it’s only 20 minutes long! There are many benefits of tabata exercises (click here) and these types of exercises have become really popular. Tabatas are also referred to as HIIT (High Intensity Interval Training). These exercises incorporate short periods of intense exercise with short periods of rest. Each set of tabatas typically lasts 3-4 minutes.


Some of the benefits of tabata workouts include (but are not limited to):
-Fat loss through increased metabolic rate
-Muscle tissue retention
-Increase in anaerobic and aerobic capacity
-Quick workouts (time savings)

The tabata method is very demanding on the human body and shouldn’t be done too frequently. The typical recommendation is for 1-2 tabata exercises per week.


Why does healthy-ishh like the 20-minute tabata cycle routine?
I really enjoy this workout because it is unlike any other exercise I engage in while at the gym. I am able to dedicate a solid 20 minutes to this routine and it always leaves me in a pile of sweat, heart racing, muscles pounding, and soul lifted. Here is a picture of me after doing this workout!


Oh, I forgot to mention…a red face is mandatory after knocking this set outta the park!

Good luck, make sure you hydrate before and after, and most importantly, have fun with it!