Hi Friends! 

Hope you had a relaxing and rejuvenating weekend in which you welcomed Fall! Garrett and I had a very lazy weekend and it was just what we needed before a busy week. My meal plan and training plan are below: 

Monday – Cross Training / Dinner out at work function
Tuesday – 3 miles / Baked Ziti
Wednesday – 3 miles / Every man for himself
Thursday – 3 miles / Turkey Sloppy Joes
Friday  – Hot Yoga / Dinner out at charity event
Saturday – 7 miles *WW weigh in / Chicken Pot Pie
Sunday – Hot Yoga / Shopping!


Love the picture below of Garrett. Blown away by that that New Mexico sky. Soon the skyline will be filled with hot air balloons…two weeks and counting!



Good morning. 

As Garrett got ready for work I went to the gym and used the elliptical for 30 minutes and burned about 300 calories. I then did rotation on the different weight machines. Our apartment’s gym is really simple but, is never crowded. I hope as the weather gets colder I use it more and more. 













Back in the apartment I enjoyed some overnight oats. Oats, choco peanut butter, flax, chia, skim milk, strawberries  pumpkin donut and cranberries. It was delicious. 













Happy Monday y’all! 

Feeling a little….Butternutty

Hi Friends! 

Garrett and I are finally settled in our new apartment in Albuquerque and we’ve been enjoying the cooler weather. This weekend we made a ton of fall dishes – pumpkin beer, pumpkin donuts and butternut squash soup. The beer won’t be ready for a few more weeks, the donuts weren’t good at all and the soup is my favorite fall dish. The recipe is below: 



  The Ginger Apple Butternut Squash recipe comes from my favorite cookbook that my mom gave me. 




So, first open a bottle of hard cider while you cook. First things first! 













Then roast one butternut squash in the oven for one hour at 400 degrees.








Next chop two onions, two apples and two tablespoons of fresh ginger. In a giant pot add the onion, ginger and 2 tablespoons of oil. Cook the onion and ginger until the onions are translucent. Add the cooked butternut squash into the pot along with four cups of veggie or chicken broth. 



Bring everything to a boil and then blend once everything is cooked. Then you will have yourself a beautiful soup. 









In other news I signed up for two races next year – The Phoenix Rock N’ Roll marathon in January and the Disney Princess Half Marathon in February. I start my training for the full marathon this week. I’m really itching to get out there and pound the pavement. This week’s workout schedule is as follows:

Monday – Cross Training
Tuesday – 3 miles
Wednesday – 3 miles
Thursday – 3 miles
Friday  – Hot Yoga
Saturday – 6 miles *WW weigh in
Sunday – Cross Training

The weather is too nice to not be outside exercising. I find that fall is when I’m the most active and get the most exercise. The weather is just perfect for going out doors. Exercising outdoors is particularly sweet in the fall because of hot air balloons. Albuquerque hosts a hot air balloon festival every fall and from where we live we can see them flying high in the mornings preparing for the festival. My grandparents are coming to town for the festival and I cannot wait to post about our adventures. We will also be visiting Santa Fe and Taos while they are here. Yippee for relatives coming to visit and trips.

Happy Sunday everyone!