Oh. My. Heavens.

I think I made something that could be EX-tremely dangerous! So put on your big kid pants.

I can honestly say that my favorite treat/snack/meal when I was little was rice krispie treats (and chicken nuggets, but that’s neither here nor there). I was a freak for that melted marshmallow, krispity-crunchity, square. When my dad would let us pick out a candy bar from the candy isle, I always went for the pre-packaged rice krispie treat.

Is that weird?

Yeah, totally hated chocolate when I was little…bet you would’ve never guessed that! Actually I take that back. I ONLY liked chocolate in chocolate chip form, i.e. chocolate chip cookies. But I think this was more a love of cookie dough than actual cookies.

Spoons and spoons of dough easily found their way in my mouth without me even noticing that it’s happening. That’s still a HUGE problem for me now.

I could sit on the couch with the latest Dexter episode with a bowl of dough. Please tell me I’m not the only one who drowns their sorrows, celebrates good days, or just eats cookie dough to eat cookie dough.

The other night while I was sitting around eating dough I had an epiphany…which rarely happens, but when it does I listen!

So the epiphany said to find a way to mix rice krispie treats and cookie dough. I know!! I told you I had a great idea!!

Almost too good of an idea.

Because now I’m sitting on the couch with cookie dough and marshmallow squares. You can only imagine what I look like right now.

BUT it’s Friday…and quite frankly I think this is the best way to celebrate!

Cookie Dough Rice Krispie Treats
makes a whole tray of delectable squares

3 tablespoons unsalted butter

1 16oz bag marshmallows

6 cups rice krispie cereal (I used gluten free)

1/2 cup chocolate chips

1/2 cup unsalted butter

1/3 cup brown sugar

1 teaspoon vanilla

2 tablespoons flour

1 1/4 cups powdered sugar

1/4 teaspoon salt

2 tablespoons milk

1/2 cup chocolate chips

Line a 9×13 baking dish with foil and spray with cooking spray, set aside.

In a heavy bottom pot, melt 3 tablespoons butter over medium heat. Add in the marshmallows and stir until marshmallows are completely melted. While marshmallows are melting pour rice krispie treats and 1/2 cup chocolate chips in to a large bowl and toss to combine. When marshmallows are completely melted pour it over the top of the cereal mixture and mix with a spatula until cereal is completely coated in marshmallow. Dump cereal in to baking dish and spread out evenly with a spatula that’s been sprayed with cooking spray. I like to push down on my cereal with the back of my spatula to really pack it in and make a firm square.

Set rice krispie treats aside while you make the cookie dough.

In a medium pot melt 1/2 cup butter over medium heat. When completely melted add in the brown sugar, whisking until sugar is dissolved, then allow mixture to bubble and cook for a minute or two. Turn the heat off and add in the vanilla. Let this mixture sit for 20 minutes to cool off.

Once cool, add in the remaining ingredients, whisking to combine. If the mixture is too thick add another little splash of milk. Spread the cookie dough over the top of the rice krispie treats and pop in the fridge for 20 minutes to set up.

Remove from fridge, cut in to squares, and prepare to eat the whole tray in two minutes flat.

For an extra jazz effect you can melt 1/4 cup of chocolate chips in the microwave for one minute, then use a fork to drizzle melted chocolate over top!

Recipe adapted from How Sweet It Is

Summer lovin had me a blast…

…don’t know why that song pops in to my head when I see this picture but it does.

I love summer. Well, I loved summer. It was my favorite time when I was younger, for obvious reasons. Now as an adult, I love summer because of the daylight lasting longer…meaning I can get more accomplished off my to do list (who says that?). Hot sweltering temperatures with all work and no play makes summer not as fun as it used to be.

Something new to my summer regiment is the drags. And not cigarette drags. Car drags!

I can’t even tell you how fun this was. I think I found a new hang out place. They even had a Jelly Belly truck that blasts fire out of it…and the fire smells like CINNAMON! I wanted to get closer but was afraid my hair would catch fire. Not a good look.

It’s a toss up between the drags and the fro yo place now. Yes, these are the two most exciting things happening in my life right now. It’s pretty pathetic.

I do think though that my fro yo would be best paired next to this lovely.

Don’t you? I mean, cake and ice cream is a must. Kind of like chapstick and lips. You just don’t separate the two.

And while we’re on the topic of lips, do you rock any glam lipstick colors. Like sexy red, or girly pink? Whenever I try these colors I feel like this. I just don’t know how to make colored lips work for me! Someone help!!

Because I need to be able to place kiss marks all over this carving in my Starbucks table.

Lucas said he carved it in that table 4 years ago (before we met) because he knew one day I’d be sitting at that table for lunch.

I heart him. Mucho. Even though he totally just lied to my face.

But of course I’m taking this as a sign from God that him and are are meant to be together forever and ever…yes, I’m a totally sign believer.

Guess what else I did this weekend?!

I hung my pictures up to form my picture wall!! So stoked about this project. —Side questions—do you like the gold dot canvases? I made them!!!! And am thinking about selling them in an Etsy shop. Thoughts?

It took an hour and a half to do it. But I had company.

Ace of Base on Pandora saw me through. I almost had to stop hanging so that I could bust in some early ‘90s dance moves.

Now that everything is hung, this is my favorite place. I wake up in the morning and sit in the hallway with my coffee cup and just stare. Is that weird?

It seems like forever since we targeted the arms…and no one likes armpit/boob hangover. Am I right or am I right?

If you are ready to tone up those arms, build up those shoulders caps, trim out those triceps, then get ready for this ah-mazing arm workout!

Do each move 15-18 times, then repeat two more times, giving you a total of three sets of 15-18 reps each. I used 3lb dumbbells, but feel free to use whatever you’re comfortable with.

As always, let me know on Facebook and Twitter how this workout went!

1. Standing Diamond

A. Stand with legs hip width apart and hold arms out                  B. Turn your arms down towards your hip to make a
in a W shape.                                                                           diamond shape.

2. Bent Over Row

A.  Stand with legs hips width apart and bend over                     B. Keeping back straight, pull wrists up to chest.
at the hips, keeping the back straight. Hold arms
straight down under your chest.

3. Chair Dips

A. Sit at the edge of a chair or table with feet                           B. Straighten your arms and return back to the
together and hands on the seat. Bends elbows 90                       beginning position.
degrees and lower yourself towards the floor.

4. T-Raise

A. Standing with hips at your side, raise arms to                      B. Return arms to starting position
shoulder level, keeping your palms down.

5. Single Arm Dumbbell Curl

A. Stand hips width apart, holding dumbbells at                       B. Alternate with left arm coming up to shoulder,
hip level. Keeping left arm at hip level, curl the                       and the right arm staying at hip level.
right arm up to your shoulder.

6. Inchworm

A. Stand with feet hip width apart, bend over                         B. When at your furthest point, pause for a second,
and touch the floor in front of your feet with both                   then walk hands back to start. 
hands. Keeping legs straight and abs tights, walk
your hands out as far as you can without dropping
your hips.

Pie. For Breakfast?

That’s what happens when you give me three days off and nothing to eat but classic American food.

I start to crave hamburgers, fries, and apple pie for every meal!

Not such a good thing.

The hamburgers and fries are actually pretty easy to give up.

It’s the pie that’s the killer.

And since I’ve kind of been on this recreating bad things for breakfast kick, I figured why not tackle good ole apple pie.

holy. jeez.

This is in-sane.

And tastes just like apple pie.

But totally suitable to have for breakfast e.v.e.r.y. morning. No joke.

This is what’s going to be shoveled in my mouth for the next month.

Until I find my next obsession.

Any suggestions?

Grilled Apple Pie Breakfast Stack
only serves one…but easily multiplied

1 granny smith apple, sliced in to rings and cored

1 teaspoon cinnamon

1 container Chobani Apple Cinnamon yogurt

1/4 cup Life cereal

1/4 cup Rice Krispies cereal

1/4 cup rolled oats

1 teaspoon brown rice syrup

2 tablespoons unsweetened applesauce

1 tablespoon almond or coconut milk

Preheat grill to medium high heat. Sprinkle cinnamon over the top of the apple slices. Grill apple slices for 3-5 minutes on each side until light grill marks appears and apple slices become soft and bendable. Remove from grill and let cool on cutting board while you prepare the rest of the breakfast.

Preheat oven to 400 degrees F. Pour Life, Rice Krispies, and oats in a ziploc bag. Roll over the bag with a rolling pin until cereal is crushed in to small flakes. Pour crushed cereal in to a medium oven safe bowl. Add in the brown rice syrup, applesauce, and milk, stirring to combine. Place the bowl in the oven for 10 to 15 minutes. You want the cereal to get a little dried out and turn a golden brown (kind of like the topping on a fruit crisp). Remove from oven.

On a plate, lay one apple slice, top with a little bit of the yogurt, and some of the crisp topping. Repeat this process layer by layer until you’ve used up all the ingredients and have a huge apple stack.

Grab a knife, and your coffee, and go to town on this breakfast pie!

To all of those that have selflessly served our country.

To all of those that have died for our freedoms.

To all of those families who have said goodbye to their soldiers.

I thank you from the bottom of my heart for giving your life for me, for my family, for my country, for my freedom. It is because of your sacrifice that I wake up and live my life each morning in a country that provide each citizen the right to freedom.

And to my Husband,

You are incredible. You are amazing. You are MY soldier. Thank you for the 10 years you spent fighting for our country. I count my blessing each and every day that I have you in my life, that you come home at night, and that I can lay in your arms.

I love you.

And so it begins!

Every Sunday I’ll be posting a recap of my marathon training (usually earlier in the day…sorry so late, the holiday weekend has taken over!). Hope you guys enjoy and feel free to post any comments, questions, cheers, tips, advice. I’d love to hear it ALL!

(You can also track all my miles, become my friend, and share YOUR running miles with me over at Daily Mile)

The training plan that I chose to use is one from Hal Higdon, seems like he’s the man when it come to training plans! I did some modifications and tweaks to it to fit in to my schedule. But for the most part I’ll have four days of running, one day of Zumba, one day of weights, and one of rest.

This time around I’m also taking stretching, foam rolling, compression sock wearing, and icing VERY seriously so that I don’t injure myself like I did last time. 

It feels so exhilarating to be out there training for another marathon. I hope that knowing what to expect will help me train better for Marathon #2.

Here was the plan for this week and it all went off without a hitch!

My 8 mile run yesterday was glorious!

Beautiful scenery…

Lots of sweat…(but awesome headband)

…and the first long run of 18 marked off the list!

and here’s what’s coming up next week!

Do you wanna know,

How to make the best cup of Joe?

It’s not very hard,

It comes in a jar.

Crunchy or creamy,

Either is dreamy.

The secret is peanut butter,

because nothing is better.

Just blend it up,

And pour it in to your cup!

Frothy Peanut Butter Iced Coffee
makes one glorious cup of cold coffee

1 cup brewed coffee, refrigerated for at least 2 hours or overnight

1 tablespoon of your favorite peanut butter

1/3 cup coconut milk

3 tablespoons coffee creamer (my fav is Italian Sweet Cream)

1 teaspoon vanilla

a handful of ice cubes

Pour the coffee, peanut butter, milk, creamer, and vanilla in to a blender or magic bullet and blend for a minute until the coffee is very frothy and well blended.

In your favorite coffee cup (or jar) add your ice and pour your frothy coffee over top. Walla! Peanut butter coffee! Could you die? …and because it’s Friday I dipped my jar in melted chocolate and then SPRINKLES!

Recipe adapted from Life Sprinkles

And I’m so excited to introduce to you another May sponsor!

Meet Sylvia!! She’s blogs over at Frolic Through Life and is obsessed with food, running,  and fitness — my kinda girl!  Sylvia just posted a se-rious kettle ball workout that will have your thighs screaming…then afterwords you can enjoy some crazy good avocados! You need to check out her incredible bloggie!

…and if you’re interested in reaching new readers and becoming a Sponsor check out the dets!

Oh emm ggeeee.

I know it looks dis-gusting…and may sound gross…but this is my new favorite breakfast.

(Avocado, banana, cocoa powder, honey, peanut butter. BLEND. Spread on toast. Get you some)

and of course I chase it with a GALLON of hot coffee (with creamer), because you gotta have something to wash it down, right?

Totally thinking of swapping the hot hot coffee for this cup of insanity! Ugh. Big problems could come out of this. Or what about this?! Stop ME!!

And let me just tell you about the massive amounts of coffee it took for me to put this picture wall together…and patience…which I seemed to have lost.

Can I tell you something? This picture wall layout has been laid out in my living room since Saturday. Today is Thursday. Maybe I’ll muster up the courage to actually hang it all this weekend. Until then I’m enjoying my new art carpet.

oh! oh!!

I am self proclaiming to you all that I have officially gone cuckoo. Because, I’m putting my self through the incredibly GOOD torture of running 26. 2 a-g-a-i-n. Help me! Or cheer me on! I start my 18 (18!!!!) weeks of training this week (and you guys voted to follow every step of my training, so stay tuned for the Sunday recaps)

I think I found my new running shades!

They’re great! They keep EVERYTHING but the sun out. Did you get your own pair? (can you see my freckles. blah)

I wish I could wear polka dots everyday.

They’re my new fav print. So girlie. But not pink girlie. And I just like to say polka-dot (say it ten times over and over and it starts to sounds really weird. Who even came up with such a weird name anyway?)

Know what else is SUPER girlie and totally makes me feel like I’m back to my younger years when mom would lay me face down on the table and spend hours doing? BRAIDS! They’re so maj right now.

And I’m slowly starting to get the hang of ‘em. oh yeah!

Thanks Pinterest for causing me to be late to work because I’m trying to master the waterfall braid…that dude is hard. Still have NO clue how to do it.

So I found this incredible app that is gonna help to kick your booty!!

Have you heard of gymboss timers? Well it’s a repeating interval timer so that you can create an intense timed workout where you work out hard for ___ amount of seconds and rest for ___ amount of seconds.

Because I’m cheap and didn’t want to buy a timer, I looked around on my iPhone App Store and found a FREE interval timer. It’s called Seconds Free and is incredible! It has four different types of timers on it, but for today’s workout we’re using the Round Timer Wizard.

We’re doing 10 rounds for this workout. 50 seconds of work, 10 seconds of break time. Pick your beep tones, decide if you want a playlist to play during each round, and pick your timer backgrounds colors…then you’re ready to GO!

Repeat this workout two or three times!

DON’T FORGET TO GET IN YOUR PLANK! I wanna see your #PlankProof!!

When I think about veggies, peas are usually the last thing I think about.

But…when I think about summer I think about light.

I think about salad.

I think about refreshing.

I think about cold.

And since my mom was making fried chicken and potato salad for our solar eclipse party (yes, we’re totally those kind of people) I offered to bring the veggies.

My original plan was pea salad. Like my granny used to make. With mayo, boiled eggs, mustard. You know, it’s like potato salad, but with peas. But since the ‘rents (does any one still say that or am I just being annoying??) already claimed potato salad I thought that’d be a little TOO much mayo for one day.

So I changed Granny’s pea salad recipe to a perfect summer refresher.

And I got to use the mint from my OWN mint plant. I felt so organic. I guess I should boast that in the title right? Organic Home Grown Mint Pea Salad.

Eeh.

The mint is the only “organic” part of this, so I guess that wouldn’t work out to well.

I almost want to experiment more with this salad by adding some chicken chunks. 

I think that could totally turn this in to my new go to lunch.

Because I am like ridiculously obsessed with these peas now.

And can 100% tell you that peas are my new go to vegetable.

Refreshing Pea Salad
Serves 6 hungry solar eclipse partiests

1lb bag of frozen peas, thawed

3 stalks of mint, leaves plucked and chopped

1/3 cup slivered almonds

1/4 red onion, diced

1/4 cup apple cider vinegar

1 tablespoon spicy brown mustard

2 teaspoons sugar

1/2 teaspoon garlic powder

1 teaspoon lemon juice

1 teaspoon honey

salt and pepper to taste

In a medium bowl toss the peas, mint, almonds, and onion together.

In a separate smaller bowl whisk the cider vinegar, mustard, sugar, garlic powder, lemon juice, honey, and s&p together. Drizzle over the top of the peas. Toss everything together. I always taste the salad at this point…if it’s a little too sour I add a dash more sugar (I of course lean towards the sweeter side, everyone else likes it more tart).

Refrigerate salad for at least an hour to allow the flavors to combine. Then serve with some fried chicken. Or all alone. With a big spoon.

Recipe adapted from Ilke’s Kitchen