Friday Round Up — A Snowy Week

I love the excited feeling that comes along with late afternoons at work on Friday. ¬†Everyone has been trucking away all week, we’re all anticipating the coming weekend, and everyone is just in good spirits. Makes me Happy ūüôā

With that said, let’s round up the week!

Work outs

  • Monday: Easy 5k + Hill/Spring work

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  • Tuesday: Tabata routine

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  • Wednesday: Cardio routine + weights


  • Thursday: Rest and Stretch


  • Friday: 2 cardio routines for 5+ miles

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And as for this weekend, I’ve got a ski day planned for tomorrow and then an outdoor run planned for Sunday. ¬†Lookin’ forward to it already.

I was pretty run down in the middle of the week, so this weeks work outs are ALL successes. ¬†I’m working on listening to my body and making sure that if it needs rest, that’s what I give it!


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Oh man, some great eats this week ūüôā So much color and variation — just what I love!


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Oh lord, the ice cream.  Sorry for the terrible picture, but YUM.

Something I’m loving this week


LOVING oil pulling!

Hope you had a great week, friends!  See you on for the weekend!

Date Night

I love Thursday mornings ūüôā ‚̧

It’s my rest day AND I get to sleep in. ¬†That combo is pretty spectacular in this girls book ūüôā ¬†But let’s backtrack to yesterday, shall we?

Workout of the Day

I know I spoke to how I wasn’t feeling 100% myself yesterday, primarily battling with feeling like a slug. . . but I think the primary (not only, but primary) culprit was just a lack of calories. ¬†Once I ate a few extra calories in a PB granola bar, and drank sone Nuun, I honestly felt like a new person, ready to tackle an awesome work out.


I seriously felt like such an energizer bunny after this work out, I think Zach thought I was crazy.


I started with a 22 minute cardio work out that I found in the recent SELF magazine.  For the jog, I used 6.0.  For the sprint I used 9.5-9.7 (ouch), for the recovery I used 3.5 and for the warm up and cool down I used 3.7 with incline.

After I finished the twenty two minutes I was right at 2.5 miles.  I decided to do a bit more running just to get it above 3, so I ran until 30 minutes where I finished right around 3.32 miles total.


I hit the heavier weights (for me) and did lower reps with the higher weight for a few minutes of high impact lighting (again, for me).


Finished off by a 5 minute plank series.

Honestly Р-I finished this work out so pumped and feeling a million times better than I had been all day.  Nothing like a good sweat fest sometimes. . .

Date Night

Zach’s Red Wings were on TV, so we watched the first period as I got ready, and then headed to one of our favorite local spots¬†Amato’s Ale House¬† to eat and watch the rest of the game.




We started with a caesar salad


That Zach thought was pretty weak overall but I thought was just fine.  Not overly dressed, simple and fresh.


And I got the hummus platter as my entree, which I also shared with Zach. YUM.  The hummus was sundried tomato and was AWESOME.

This was plenty of food to keep us busy through the game along with some good beer and great company.

We were home at a descent hour (I love living in the mountains where sports are always an hour or two earlier than we’re used to) and attempted to watch an episode of SIx Feet Under while we ate dessert but we both fell asleep. ¬†Upps

This Morning

I got a good 10+ hours of sleep last night and I think that was more of my body telling me it did need a little extra rest. ¬†The weather is pretty nasty here in Denver today so I didn’t get a good walk with Gus this morning like I usually do on Thursday mornings.


I spent a few minutes this morning getting a good stretch in and plan on doing some more through out the day to balance out this rest day. ¬†As little movement as possible, that’s the plan ūüôā ‚̧

Now, it’s time to wrap things up, get some coconut water and head to work. ¬†Woot!

Absolutely Amazing Zucchini Bread (and Amato’s)

Before I get to the good stuff (and trust me, it’s good) — I want to share my brunch this afternoon.

Amatos Ale House


Zach and I have been to Ale House many times for dinner — it’s actually one of the first places we went and helped sell us on our neighborhood when moving to Denver.

Today, we wanted to try it out for brunch, as we’ve heard a lot of great things about it as well.


The upstairs has one of the best outdoor patios and views of Downtown Denver in the entire city.  I love it.


Zach and I started brunch with a couple brunch drinks ūüôā


Mimosas were on special, I couldn’t pass.

For brunch, I went with an Apple Chicken Sausage Omelet with a side of fruit and wheat toast.


It was AWESOME, and a lot of food.  Zach  had to help me with it, even after a run!

Zach also wanted to put his meal out on the blog, as it was pretty amazing.


Vanilla porter soaked cinnamon raison bread  french toast with bacon.  I can vouch, it was awesome.

While the service was¬†very weird today . . . ¬†that didn’t take away from the overall experience. ¬†It was a beautiful morning, the drinks were good, and the food was GREAT. ¬†I highly recommend Amato’s for both brunch and dinner.

With full bellies, we headed to Vitamin Cottage for the extra ingredients I needed for my busy afternoon of zucchini baking!


And with that, it’s time to get to the good stuff.

I’ve spoken multiple times of the huge zucchini my coworker gave me from her garden earlier in the week. ¬†This puppy was no regular zuch, and I knew I was going to have to break out the big guns to use this one.

I spent a good chuck of time comparing recipes to eventually create one of my own. ¬†Let me tell you — both Zach and I agree this one deserves a pat on the back. ¬†Not to mention, I made it pretty freaking healthy!

Absolutely Amazing Zucchini Bread.


  • 1.5 cups of All Purpose Flour
  • 1.5 cups of Whole Wheat Flour
  • 1 tsp of salt
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 2 tsp of cinnamon
  • 3 eggs
  • 4 oz of applesauce
  • 4 oz of oil
  • 2 cups of granulated sugar
  • 4 tsp of vanilla
  • 2 cup of minced zucchini (I used the food processor and had mine very minced)


  • Preheat oven to 325 and oil/butter 8 by 4 bread pans.
  • Mince up 2 cups of zucchini (about 2 small zucchinis)
  • Sift the flour, salt, baking powder, baking soda, and cinnamon together in a bowl, set aside.
  • Beat eggs, oil, vanilla and sugar together in a large bowl.
  • Add the dry ingredients slowly to the wet ingredients in small batches until they are completely combined.
  • Fold in the zucchini
  • Pour batter evenly in two pans and cook for 40-60 minutes (I am at elevation and mine took 45 minutes).
  • Let sit for 20 minutes before removing from pan.
  • Yields 2 loaves.




I’m enjoying a piece as I write this — and let me tell you, it’s amazing. ¬†You wouldn’t know how healthy it is! ¬†Please, enjoy!

Coming Later Tonight:  Zucchini Chocolate Chip Cookies.  YUM!!!