If you've ever attended any type of sporting event with me, you know that soft pretzels are my absolute all-time favorite sporting event treat! I've been known to drag my sister halfway around Cowboys stadium and  stand in a long line to wait for a salty soft pretzel (only to watch them sell that last one to the person 3 in line ahead of you... but that's beside the point). If I don't buy one, I end up thinking about it the entire time... so I usually just go ahead and get it. :)


I don't know what brought about my craving for these delicious pretzels recently but I've been thinking about them all week and since there are no sporting events in my immediate future, I decided it was finally time to give in and make them myself.

Finding this Cooking Light recipe made me feel better about my decision to make soft pretzels during my Biggest Loser competition (which is going decently, by the way...). And since I already had all of the ingredients at home, I really couldn't say no. Okay, I could have. But I didn't want to.

Though the process was a tad time-consuming, it was easy enough and WELL worth it! Give these babies a try for yourself... because you know that I won't be sharing! ;)

If you ever want to entice me to go somewhere with you, just dangle a soft pretzel in front of me. As for now, I'm not going anywhere because I have a plate full of delicious pretzels right in front of me. :)


I kid, of course... kinda.

Not really, though... I could eat veggies ALL day long, and I practically do.

I had picked up a spaghetti squash at the store last weekend (at the same time I grabbed parsnips)... so I knew I wanted to make it this weekend. Well, actually, the plan was to make it some time during this past week, but I was way more into instant satisfaction this week.

I cut my spaghetti squash in half, placed it face-down on a baking sheet, poked some holes in it for ventilation (?) and popped it in a 400* oven for 45 minutes.


After getting that into the oven, I washed/prepped my carrots and parsnips so that I could make this recipe from Ina Garten. The chopped veggies went on a tray, coated with olive oil, salt, and pepper. The recipe said to cook for 20-40 minutes so I popped them in the oven when there was around 35 minutes left on the spaghetti squash, hoping they'd be done around the same time. I sort of forgot to check on them so they were a little more cooked than I'd normally roast veggies, but they were still good! Next time maybe 25-30 minutes.

I topped my spaghetti squash with a quick sauce that I prepared: salsa bulked up with chopped mushrooms, garlic and yellow and green squash that I sauteed quickly on the stove. Yes, I'm aware that I topped my squash with more squash... but it's been sitting in my freezer forever and I wanted to use some of it. I plated everything up, sprinkling my roasted veggies with dill just before serving.

Everything was absolutely DELICIOUS! The parsnips were very similar in taste and texture to a carrot, however that I'd say parsnips have a slight bit more sweetness than carrots. They are definitely something I'd roast up again! And I LOOOOVED the dill on the veggies. It's definitely an under-used spice in my spice cabinet and I really need to use it more! It reminds me of childhood, when my mom would take us to Adams Farms when we lived in New York. We ALWAYS got dill dip... yummy!

Isn't it weird how some tastes can carry such powerful memories... and transport you instantly back to childhood?!

Ahhh... lazy Saturday mornings are absolutely glorious! I'm just going to go ahead and put my lamepants on and admit that sometimes going to sleep at 9:30 on a Friday is my idea of a good time... Go ahead and judge me, I'm okay with it.

Wow, it's been a LONG Monday... even though my actual work day was shorter than normal. How does that work?! Sitting in a really slow training all.day.long, that's how. Thankfully, I got a much-needed 3.5 mile run in after work to compensate for sitting in the same chair all day.

My new running shoes have officially taken their maiden voyage(s). I've logged 7.5 miles in the new kicks and I'm happy to report that I LOVE them! My feet are SO much happier... as are my knees! So glad I made the change now, and I have plenty of time to get them perfectly broken in. :) It's really quite amazing what a difference good shoes make.

Last night I invited my friend, Sarah, over for dinner. I made a mesquite BBQ pork tenderloin, sweet potato fries, and steamed broccoli. I thought it was delicious... and Sarah seemed to share my sentiments, which is always good! It was so good, in fact, that I'm recreating the meal tonight via leftovers... but substituting roasted cauliflower for broccoli (because we ate it all!).

Happy Monday, y'all! Hope it was great!

in with the NEW:


I went to Run On! today to be fitted for running shoes for the first time EVER. I was in dire need of some shoes that fit properly. My old shoes were too big and didn't provide the right support for my feet. I tried on/jogged around in several pairs and the Asics Gel-Nimbus were my top pick! I love how cushiony and supportive they feel! I can't wait to try them out on my run tomorrow! I honestly don't think I've ever been so excited about new shoes.

When I told the guy I spoke with at the register that I was training for the OKC Half Marathon, his response was, "Oh awesome! I've heard that's a GREAT race!" Yay! So excited!

Day thirty: a photo you find beautiful.

Day twenty-nine: a photo of your favorite person from history.

In an attempt to spread the prayer circle a little wider, I'm posting on here about some dear friends... The Roeh Family. (I spent an entire summer nannying for this amazingly sweet family, and they hold an extremely special place in my heart.)

Joy and Tom's children are all diagnosed with Mitochondrial Disease, which is manifesting itself in different ways for each of the children. Little Rebecca is currently hospitalized in Houston with her mom by her side, battling complications with her g-tube, while the older two girls are home in Allen with their Dad.

If you feel inclined, read their story here... Joy is an incredible writer, with some of the strongest faith of anyone I've ever met. I guarantee that you will be humbled by their story.

I'm asking that you pray for this family... and spread the word. The more prayers the better! I know they are anxious to return home and be together as a family again.

Day twenty-eight: a photo of something/somebody that made your day.

Day twenty-seven: a photo of something you are looking forward to.

I'm really, honestly, not the hugest fan of this holiday. But isn't that what all single people say? It's been a very long while since I had a Valentine, but I'm really okay with it.  (Okay, it sucks a little to watch flowers be delivered to my coworkers all day long ... but who needs flowers anyway?) The people I love know that I love them, and I don't really think it takes a special day to tell them that.

On this "day of love" I'm just going to tell you some of the things I love most in life:

Day twenty-six: a photo of your favorite subject in school.

Day twenty-five: a photo that inspires you.

Day twenty-four: a photo of what you want to be when you grow up.

I woke up feeling totally rested and refreshed this morning! I really need to get back into the habit of going to bed early. I was up too late nearly every night this week, which left me completely exhausted by the time last night rolled around.... so I went to bed early and woke up late. Perfection.

This morning's cup of green tea brought along a nice little reminder.

Before I go, I'll reveal the cake I made for last night... My friend Ariana had some girls over to celebrate her birthday and our friend Beran being back in town for the weekend. I found the recipe for the cake/icing here. The cake was good, but not really as moist as I would have liked. Maybe I overcooked it? I also made the homemade icing ahead of time, but when I went to re-whip it, our mixer broke, so I had to settle for store-bought icing. Oh well, not bad for a first attempt!


Ignore my 3rd grade cursive handwriting :)

Happy Saturday! Are you planning on getting out and enjoying this beautiful weather? I hope so!

Day twenty-three: a photo of something you want to do someday.

Thank goodness it's (almost) Friday! It's been a somewhat crazy week. Work was busy and my evenings were also pretty booked up this week visiting with friends. It's been good - just busy! But that means the week flew by!

Yesterday was my friend Ariana's birthday and, since I've been wanting to for a long time, I offered to make her a birthday cake from scratch for her party tomorrow. She requested yellow butter cake with chocolate icing... and that is just what she'll be getting.

You'll get the recipe and pictures soon... but for now, here's a little sneak peak into my first homemade cake...


I know it's bad to eat raw batter, but let me tell you... if this cake tastes anything like the batter, it is going to be pretty amazing. Just sayin'.


Night night! Happy Friday!

Day twenty-two: a photo that you associate a good memory with.

As soon as I decided I was going somewhere to watch the Superbowl, I knew I wanted to try out some sort of new recipe to bring along! Lasagna and a salad (which were both delicious, Court and Carrie!) had already been spoken for so I decided on dessert. After all, I had stumbled upon this recipe for Peanut Butter-Chocolate Meringues a few weeks ago.... and what better time to try a new recipe than when you know you won't be stuck with all the leftovers to completely ruin your Biggest Loser Challenge?

I'm gonna warn you... these cookies take a while to prepare (if you're anything like me) and A LONG TIME to bake and rest. That being said, I still think they were delicious and I'd definitely make this recipe again!

I rocked out a 3 mile training run while these were cooling in the oven... perfect!

Peanut Butter - Chocolate Meringue Sandwiches


Gather your ingredients:

• 
  
• 1  ounce  unsweetened chocolate, coarsely chopped
• 1/3  cup  powdered sugar
• 1/4  cup  unsweetened cocoa
• 2  large egg whites
• 1/8  teaspoon  cream of tartar
• 1/3  cup  granulated sugar
• 1/4  cup  reduced-fat peanut butter
• 2 1/2  tablespoons  powdered sugar
• 1 1/2  tablespoons  fat-free milk