Black Friday Workout & Why I’ve Been Away

I hope those of you who celebrated Thanksgiving had a good one.  I did not celebrate this year, and it was depressing, but I live in the UK now, and it’s not a thing here.  I couldn’t even find a turkey.  Apparently, they exist in greater frequency after December 1st.

Interestingly, Black Friday IS a thing here.  I guess Black Friday is a happy thing?  Unless you had to work at 4 am today.

Black Friday is not my thing – it’s kinda gross, in my opinion.  You can read all about how I feel about malls, department stores, and shopping here.

Did you miss me?  Did you notice?  It’s okay if you didn’t, it’s been a minute, and there has been much else of greater importance going on in the world.

So, for those of you who might be interested/noticed my absence, you might be wondering why?

To sum it up… 2016.

If you follow me on Instagram or IRL or whatever you know that my thoughts on this year can be summed up in two words:  DUMPSTER.  FIRE.

Ugh.  I’m going to be real right now because that’s me.  I have been avoiding blogging (on all of my blogs) over the past 5-6 months because, quite frankly, I couldn’t deal with the shitshow of the election and the atrocities taking place in the world.  I’ve been super discouraged, angry, and, if I’m honest, DISGUSTED.

I talk about positive thinking and empowerment.  I believe in these things significantly.  But I cannot deny that it’s been tough to wade through the dumpster fire without getting burned.  We have to put it out.

I wear my heart on my sleeve.  I also wear my conscience on that sleeve.

It’s difficult for the things going on in the world to not leak into how I feel about literally everything around me.  It’s been tough to worry about creating content when I’ve wanted to shout from the rooftops about things that have been, as Michelle Obama says, ‘shaking me to my core.’

However, throughout all of this year, I have remembered that there are a lot of good people in the world and that I cannot let the focus of the bad apples and negativeness cloud my entire life.

In other news, I am back in school.  I am pursuing a new degree (to add to the collection) in an attempt to find new career opportunities here in Scotland.  I don’t know what to expect between Brexit and the recent election, but I’m remaining optimistic and hoping for the best.

NOW for better news.  I have been working on a new fitness jumpstart program which is a sign that I am getting on with things, and I will not continue to let the uncertainties of the world cloud my days.

I am aware that my privilege allows me to do so and I do not take this for granted.  

Here’s a post-Thanksgiving quick and effective workout – check it out, share it, etc.!

Sweat out some of the drama with me!


Lucky 7s Black Friday Workout

How have things been going for you? Are you ready to send 2016 off and welcome a new year?

Let’s connect!

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Spread the good word!

So, it’s Tuesday, and that means it’s time to  #DishTheFit with Jessica Joy and Jill Conyers!  This week’s link-up is all about making healthier dishes for the upcoming Thanksgiving feast we’re all facing here in America!

Most people LOVE mashed potatoes, right?  They are a total comfort food and they are a blank food canvas; you can add garlic, cheese, spices, or whatever you fancy, really!  Did you know that cauliflower can be just as delicious and yield less calories and carbohydrates?  You know what you can eat with all those extra calories and carbs available?  Pie!  OR another glass of wine (or two) if you’re idea of spending the day with family is less than awesome.  I hope that’s not the case, but that’s why there’s wine, right?  🙂

Here’s a side-by-side comparison of the potato vs. the cauliflower!
 photo potvcauli_zps467da75c.jpg

Recipe checklist:

  • 1 large head cauliflower, finely chopped (about 2 pounds)
  • 1 cup reduced sodium chicken stock
  • 2 tablespoons roasted garlic
  • Kosher salt and freshly ground black pepper
  • 1/4 cup 1 % milk
  • 1 cup reduced fat shredded sharp Cheddar
  • 1/4 cup reduced fat sour cream
  • 2 tablespoons chopped chives
  • 3 Cloves of garlic, minced


Add the cauliflower to a medium-sized saucepan along with the chicken stock.  Bring to a simmer over medium-high heat and cook until tender, about 8 to 10 minutes.  Add the  garlic and season with salt and pepper, to taste.  Stir in the milk and puree with an immersion blender until smooth.  Mix in the cheese and taste for seasoning. Transfer the mixture to a serving bowl and garnish with sour cream and chives.  Yum!

If you’re not brave enough to go the full cauliflower route, you could add in a couple of potatoes to mix it up.  You’ll still be cutting calories, but getting in a little of that spud love!

What healthy side (or main) dishes do you make for Thanksgiving?


Spread the good word!