Full Body Burn

Okay, now, be honest. What are you doing right now? Are you sitting on the couch? Maybe you’re sitting at your desk at home just browsing Facebook or Instagram? Think about it…could you be moving your body right now?

Gut check. What have you done today for your body?

I’ve put together a Full Body Burn Workout that if you have a body, and oh wait, yea, just a body…YOU CAN DO!

I decided to do this little workout in my backyard because it is so beautiful outside!

Guess what??
This is a total fat blaster and I am sweating like crazy!

It’s a variation on a pyramid scheme workout so you can look forward to getting the hardest work out of the way during Set 1!

I only did this one time through…and I’m pretty breathless right now. However, for all you super STUDS out there, do this 2-3 or more times through!

Happy working out!


Mango Berry Smoothie

Happy Saturday Everyone!
Today is a beautiful day! Not only because the rain and snow and all things COLD are finally out of our weather forecast here in Utah, but because this NEW smoothie recipe is here!

Yesterday I was really missing the beach and California, and if there is one thing that makes me feel like I’m on a tropical vacation everyday it’s a SMOOTHIE!

I have been feeling a cold coming on, so I decided to toss in a little extra Vitamin C lovin’ to this mango berry creation!

I know, you might be thinking eww… but no, this is for real tangy, sweet, and bursting with flavor!

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

I’ll be running the trails today and this smoothie was the perfect way to power up, detox my body from any sickness trying to get me, and put me in a sunny mood!


  • 1/2 cup Frozen Berry Medley
    (Raspberries, Blackberries, Blueberries)
  • 1/4 cup Frozen Mango Chunks
  • 1/2 scoop VEGA Vanilla Protein Powder
  • Juice of 1/2 a Lemon
  • Juice of 1 Tangerine
  • Water (or almond milk)


Blend and Enjoy!!

xoxo – have an amazing day!

Sweet Potato Mug Brownie


This past week was full of WAY too many rich and indulgent foods. I found myself trying to get back to the basics today with some hard boiled eggs, salad, turkey breast, fruit and sweet potato.

However, of course, (like clockwork) after dinner I started craving chocolate!
I decided to use the leftover 1/2 of my sweet potato from dinner to make a sweet concoction!
Here is what I ended up with! A sweet potato mug brownie!

Sweet Potato Mug Brownie


  • 1 TBSP Coconut Flour
  • 2 TBSP Unsweetened Cocoa Powder
  • 1/4 TBSP Baking Powder
  • 3 TBSP Almond Milk
  • 1/2 of a sweet potato
  • 1/2 TBSP Peanut Butter (or any nut butter)
  • 1 TBSP Coconut Sugar
  • Chocolate Chips


  1. Mix coconut flour, cocoa powder, and baking powder together in a mug.
  2. Add the almond milk, mashed sweet potato, peanut butter (or any other nut butter) and coconut sugar.
  3. Mix until there are no lumps.
  4. Microwave for 2-3 minutes until the brownie is set (you determine how firm you want it!)
  5. Sprinkle chocolate chips on top (optional)
  6. Enjoy!

I hope you will try this recipe when you are feeling a sweet tooth coming on, but you don’t want all the regret that comes with a typical dessert!

This recipe is most definitely…healthy-ishh!




jt ❤

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.

7-Day Workout

Welcome to the 7-Day Workout Challenge!

I created this Monday-Sunday workout for those of you that like to try something new each day of the week. While you’ll notice that the majority of the exercises are the same, the rep numbers vary. As you progress from Monday through Sunday the rep count increases (why? Because you’re getting stronger!)

This handy 7-Day Workout Plan is also great because each workout doesn’t take much time at all. A constant complaint or excuse that we use in the world today is that we just “don’t have enough time.” I totally get that, and that is why these burst (HIIT-High Intensity Interval Training) exercises are the perfect solution to the time issue.

These workouts can be done in your bedroom, at the gym or EVEN at your desk (if your coworkers won’t look at you like you’re crazy.)…even if they do, encourage them to do it with you! It is so easy to become complacent and forget to move your body even for a few high intensity minutes, each day.

I hope that you’ll try these workouts and use them as motivation to continue to be more active each and every day. I promise, you will be glad you did.

Cheers, and Happy 7-Day Workout Challenge-may the odds be ever in your favor!
❤ jt



Whole Wheat Banana Bread

We have been on a total banana bread kick recently! I’ve been making all sorts of breads ranging from paleo to vegan to banana blueberry bread! This recipe was a bit of a splurge! I tossed in some chocolate chips to sweeten things up, because why not right? Sometimes you just can’t say no to the chocolate! I chose to use stone-ground whole wheat flour for this bread to keep it dense, whole-grain, and hearty. Safe to say, it lived up to all three of these things (Trevor will attest to this!) This loaf does take a while longer to bake (55 min), so don’t pop this baby in the oven if you’re starving! You’ll be waiting and drooling all over while the house smells amazing for a LONG 55 minutes. Is it worth the wait? Oh ya it is! I hope you enjoy it as much as we do!


I also sprinkled some coconut sugar and extra cinnamon on top prior to baking to help give the crust a golden and delicious flavor. I definitely recommend doing this! Some people might want to slice up a banana to put on top, or even a drizzle of browned butter…you choose!



Okay here is the recipe!!