I got my workout groove on this morning. You know how some workouts leave you with the biggest endorphin rush and make you want to fist pump your way out of the gym? I do. And I had to refrain from the fist pumping as I left the gym today.  I switched things up a little bit by splitting up my full body weights with some action on various cardio equipment. Hold onto your hats, friends! This workout is a doozy!

Elliptical – 10 mins

Minutes	Level	Speed	RPE
0-5	5	60	5
5-10	8	60	7

Weights – Superset 1

Stationary Lunge	Legs	3x15 per leg
Narrow Pulldown	Back	3x10

Cross Trainer – 15 mins

Minutes	Incline/Resistance	Speed	RPE
0-3	7/7	moderate	6
3-5	10/7	quick	8
5-6	10/10	push it!	9.5
6-9	7/7	moderate	6
9-11	10/7	quick	8
11-12	10/10	push it!	9.5
12-15	7/7	quick	7

Weights – Superset 2

Step Ups	Legs	3x15 per leg
Incline Dumbbell Bench Press	Chest	3x8

Stepmill – 10 mins

Minutes	Level	Speed	RPE
0-10	6	60-70 steps/min	8

Weights – Superset 3

Rear Delt Raise	Shoulders	3x15
Cable Triceps Pushdown	Triceps	3x15

Treadmill Cooldown – 5 min

Minutes	Incline	Speed	RPE
0-5	1.0 %	3.5	4

It looks like a lot, but in total it was 40 minutes of cardio with about 25 minutes of weights. The variety and constant movement take it up a notch, though. It sure kicked my butt. I always love adding variety to my workouts and this mix did a great job. Loved it!!

Obviously, I needed to refuel after that workout. So, I turned to what I consider one of the best post-workout treats. A Green Monster. So healthy, refreshing, and YUM!

This mix included a frozen banana, frozen strawberries, spinach, and almond milk. I also had some whole wheat pancake action on the side.

Peter started making some just as I left for the gym and I was set on having some post-workout. I couldn’t decide on toppings so I had a variety, just like my workout. One with peanut butter. One with cranberry apple butter. One with traditional maple syrup.

Slurp. Chow. Satisfied Tina.

Now that the belly is full, I can bring you the FFF Features of the week. Happy Saturday!

Featured Workout: Look Up. Give that one a whirl. If you’re brave enough. 😉

Featured Moment: Hanging with True Friends

Kiddo birthday parties are fun. And if it includes cake, I’m happy!

Featured Meal: Random Lunch

Loved the variety and flavor combos in this mix from yesterday. Also, you can check out other great recipes from the week in my recipe round up post.

Featured Quote:

Change is inevitable. Growth is optional.

Featured Cuteness: Video!!! Baby B’s Coos and Smiles

Don’t you love my “mommy voice”? LOL

Featured Reading: THREE great posts because I couldn’t choose!

Andrea @ Can You Stay For Dinner – Emotional Hunger

Wow. Wow! Anyone who has ever turned to food for comfort needs to read this beautiful, reflective post. So wonderfully written…just like everything Andrea writes.

Heather @ Then Heather Said – Feeling Less Than Beautiful

A fabulous post on overcoming those days when you don’t feel quite your best. Loved it!

Jess @ How Sweet It Is – Triple Layer Cookies & Cream Crunch Bars

Just because I want you to make these and bring them to me stat. I think I will happily go to heaven upon tasting such a decadent delight. Jess has outdone herself with this one!

And don’t forget to enter the workout skort giveaway!!!

Question of the Day – What was your best workout this week?

I’ve had a few requests to share some of the recipes of meals I have shared in recent posts, like my Ode to Trader Joes. I originally didn’t think to share them because they are a) more just throwing things together or b) turned out tasty, but different than expected. I’m still happy to share, though! So, here you go…

Roasted Eggplant & Hummus Panini

Preheat oven to 425. Cut a large eggplant into 1/2” rounds and place on a baking sheet. Spray the eggplant with cooking spray and roast for 25 minutes, flipping halfway.

Layer up your favorite bread with your favorite sandwich toppings. I used pesto, TJ’s White Bean Basil hummus, tomato, sautéed mushrooms, olives, the eggplant, and spinach.

Press in a panini press or cook on the stovetop until the bread gets toasty and crunchy.

Spicy Jalapeno & Veggie Jambalaya

Prepare a package of Spicy Jalapeno (or other spicy variety) chicken sausages, according to package directions. Slice into rounds when finished.

While sausage cooks, take the “kitchen sink” method and toss your favorite vegetables or what you have on hand into a pan with a small amount of oil or coated with cooking spray. I used squash, zucchini, onion, mushrooms, and broccoli. Cook 5-10 minutes.

Add one 15 oz can no-salt-added diced tomatoes. Add Louisiana Cajun/Creole seasoning (or other spice component) to desired spice level. Let simmer an additional 5 minutes.

Serve the vegetable mixture over cooked brown rice and top with the sausage.

Enchilada Polenta “Stew to Bake”
(adapted from the Vegetarian Slow Cooker cookbook)

• 1 small onion, diced small
• 1 1/4 cups cornmeal
• 1 tablespoon chili powder
• 1 teaspoon salt
• 4 cups boiling water
• 2 cups salsa
• 1 can pinto beans, rinsed and drained
• 1/3 cup sliced black olives
• 1 1/2 cups frozen corn, thawed
• 1/4 red onion, diced small
• cilantro, for garnish

Combine the diced onion, cornmeal, chili powder, and salt in a crockpot. Pour the 4 cups boiling water over and stir to combine. Cook on low 6-8 hours.

30-60 minutes before ready to serve, combine the remaining ingredients (besides cilantro) in a medium bowl. Mix together.

Spread atop the polenta base in the crockpot. Allow to cook 20-30 minutes, until bean mixture heats through.

Here’s where things got crazy. The polenta mixture should have “set to firm” while cooking. It never did for me, so I ended up serving the meal in bowls as a soup that night. I garnished it with the cilantro and a sprinkle of cheese and it still tasted great.

Then, the next day when I went to have leftovers the polenta had firmed up while in the fridge overnight. It ended up more like a casserole or bake. Interesting, no? I just served it as such for my lunch and it actually turned out really well.

I preferred it in the casserole/bake form, but only got there through the minor “kitchen fail”. Now, I have to find a way to recreate the recipe to just produce the casserole. I tell ya not to trust me in the kitchen…but I promise it is still very tasty!!!

Questions of the Day -

• Have you ever had a recipe “fail” actually turn out pretty good?
• Any ideas on fixing my recipe?