I’m baacccccckkk!  Sorry I’ve been the worst, but I was on a whirlwind tour of the east coast for a couple work stops (in DC and NYC) and a wedding in Charleston, SC for my step brother’s wedding.  Since I’ve been so out of touch, I feel like the only way to make it up to you is to offer you some inspiration with a side of free stuff!

The company that Adam works for – Vavi-  puts on amazing events year round – from sport leagues throughout the week (think leagues ranging from competitive soccer to Sunday morning kickball) to social events like Superbowl, Halloween and Ugly Holiday Sweater parties. Over the last few years, they’ve taken it up a notch and not only dipped their toes into, but have begun to dominate, the world of  Themed Fun Runs.  This weekend in San Diego, their annual Del Mar Mud Run is happening and if you’ve never heard of it – let me tell you, it’s AMAZING.  You might remember it from the Real Housewives of Orange County – when Princess Heather and gang got down and dirty.

Well, since I have some pull (read: I bugged Adam about it for the last few weeks), the team at Vavi is letting me GIVEAWAY a free entry to the race!!   If you need more reason to get inspired to get up off the couch, put on a tutu, get dirty and challenge yourself with this 5K, check out this video:

There are lots of ways to enter (each counts as an entry):

• Like L&L on Facebook and comment here that you did (or that you already are)
• Follow L&L on Pinterest and comment here that you did (or that you already are)
• Follow me on Instagram and comment  here that you did (or that you already are)
• Leave a comment here telling me your favorite vegetable (you’ll understand why later)

**I will chose a winner on Wednesday! **

And to be sure no one is left out – I also have a discount code just for Lemons & Lunges readers!!  Make sure to use: LUNGES10 for 10% of your entry fee. Help spread the word to friends and anyone that you know that likes to get dirty.

While I’m still in Joshua Tree trying to concoct recipe miracles, Lexie is back to share an AWESOME workout you can do at home this weekend! The floor is yours, Lex:

I love a good workout challenge and my most recent obsession is jumping rope.  It’s a fast, easy way to burn A LOT of calories and get in a full workout quickly and lets not forget how hard it is…

(Whoa… that one looks INTENSE!  Can’t wait to try it when I get back… and then throw-up.) I’ll be back on Monday to share some of the recipes I tried this weekend. Hope you’re having a great one.

I’m an only child.  Surprise, I don’t like to share my toys or my food, so don’t ask.  I think my parents were pretty good with trying to combat the dreaded “only child syndrome”.  However, there are just some things that I’ve seemed to develop as a result of growing up as the only person under 3 feet in the house for many years.  First, I hate books on tape.  My parents once listened to books on tape for the entire trip from Maryland to Florida.  I think I would have rather not gone to Disney World than have had to listen to Dean Koontz for 12 hours.  Second, I also really enjoy time alone.  I’m a very social gal, but I need some time to recharge my battery.  I think that’s one reason I enjoy my time in the kitchen so much, it’s focused and quiet.

When it comes to my workouts, however I am NOT a lone wolf.  I like a partner to compete with, to push me to take it beyond my comfort zone.  So, I have a fun partner work-out to share that you can complete in under 30 minutes.  This can be done at home, (esp. if you have TRX straps and a resistance band to help modify the pull-ups) or at the training room at your gym.  Just turn up your music and prepare to sweat.

*In case it’s not clear – the total number of reps for each exercise is split between the two partners (100 burpees = 50 each partner)**

We did this work-out at boot camp  today, followed by 50 massive tire flips. NBD.  Stretcher, please.

After doing all that work, I wanted to keep it clean and delicious for dinner so I whipped up a Very Veggie Turkey Bowl.  This recipe makes more than enough for 4.  I’m going to freeze the leftovers or use them for lunches…  that I won’t share with anyone for obvious reasons.

Clean Eating Very Veggie Turkey Bowls:

 Ingredients:

• 1 lb. lean ground turkey
• 2T olive oil
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 1 medium yellow squash, halved and sliced
• 1 tomato, chopped
• 1 green/orange pepper, chopped
• 1 carrot, chopped
• 1/4 pound of mushrooms – or 1/4 little package of mushrooms
• 1 cup instant brown rice
• 1.5 cups of chicken broth
• 4 cups fresh spinach

Directions:

Cook turkey in a non-stick skillet until no longer pink, breaking up as you go (about 8 minutes). Drain and set aside.

Heat oil in the same skillet over medium heat.  Add onions and garlic, cook and stir for about 5 minutes until tender.   Add squash, tomato, pepper, mushroom and carrot.  Cook for 5 minutes until tender-crisp.

Return turkey to the pan.  Add rice and broth.  Bring to boil.  Reduce heat to low, cover and simmer for 15 minutes or until rice has softened.  Stir in spinach. Cook, stirring, about 1 minute, until spinach is wilted.

Enjoy!

Has anyone ever played the drinking game “Roxanne” ?  My assumption is that if you’re reading this blog, you have.  Well, at boot camp this week, our insane trainer (Hi Shantille!), decided to suck everything fun out of what used to be the most sure-fire way for me to get A.) A brain freeze B.) A blackout C.) A hangover, and made it into a 3 minute full body workout game. There are times in life when you realize you’ve changed, you’ve grown-up (even if it was on accident and just a tiny bit), and you’re onto another chapter.  One of those times was this week, during “Roxanne.”

So, are you up for a serious challenge?  Here’s how it goes: Grab The Police’s “Roxanne,” turn up your speakers and position yourself in a plank.  Whenever Sting says, “Roxanne,” you do a push-up; whenever he says “Red Light,” you do a plank knee tuck.  Throughout every other part of the song, you’ll be holding your plank.  As you know, verse 2 and 3 are really when you either get incredibly drunk (me 6 years ago) or when you want to vomit  from exhaustion (me 3 days ago). Okay,  go try it now. Ryan and I will wait…

HOLY HELL, eh? But kind of awesome too, huh?  Welcome to your new chapter.

Speaking of The Police, I’d like to arrest this dinner for being so damn good. This meal is so sneaky – it’s low-carb, high protein, gluten-free AND you significant other/roommate/Kramer-like neighbor will never suspect it’s healthy.  What a snnnnnnneeeaakkky mom!  If you’ve got 20 minutes (from start to plate), you’ve got dinner that people will high five you for.

Mexican Zucchini Skillet with Carne Asada

Mexican Zucchini Skillet:

Ingredients: 

• 1 garlic clove, finely chopped
• 1 tbsp extra virgin olive oil
• 1 lb zucchini, diced
• 1 large tomato, cored, seeded and diced
• 1 green onion, thinly sliced
• 1 tbsp minced fresh cilantro
• 1 tsp minced pickled jalapeño
• 1/2 cup crumbled queso blanco (or queso fresco, cotija or feta)
• 1/2 avocado, cubed
• fresh lime juice, to taste
• salt, to taste
• freshly ground black pepper, to taste

Directions:

Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling. Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened. Add the tomato and green onion and cook about 3 minutes.

Remove skillet from heat and add cilantro, jalapeño and lime juice. Season with salt and pepper to taste and top with queso blanco and avocado.  Serve hot.

When you add the tomatoes, have your dinner partner throw the carne asada onto a high heat grill.  Cook 2 minutes each side and cut into strips, served over the mexican zucchini!

First of all, who worked out today?  I’m so happy to feel accountable to someone/thing besides myself.  I thought of our workout promise when I was flipping tires in boot camp and I cursed all of you.  No, but for reallllll, I hope you found that little piece of time for yourself today to get those endorphins going. Now that you started, you’re already one day closer to your goal, so go with the momentum and if you need it, here’s one of my favorite mantras: “No one ever regretted a workout.”  (Except that time I threw-up on someone’s new Nike Frees…. sauj weee)

Have you ever Googled a seemingly innocent topic that brings up the most horiffic/graphic/sexual/inappropriate image results?  At that very moment, I usually want to be proactive and call my HR department and let them know that I’m not a pervert or sicko.  Just to be safe.  Well, today, before I went to the grocery store I wanted to double check if peaches were on the “Dirty Dozen” list.  If you’re not familiar – it’s a list of the top 12 produce items you should always try to buy organic, if nothing else, because they have the highest levels of pesticides used when growing.

Well, if you ever look it up, don’t be too quick to the trigger, like I was, push “Enter” on a suggested search and accidentally Google “Dirty D”. Because… there are just some things you can’t unsee.

I hope I don’t get fired for trying to look up if a peach is going to give me cancer.  Let’s at least make it worth my while… can we talk organic?  I’ve really been trying to be better with buying more organic produce.  It’s expensive, but I at least always buy the “Dirty D”…. I mean “Dozen”  (holy gross) organic and then look for sales on other items.  Do you eat all organic?  If you’re a halfy like me, what are your “organic priorities” at the store?

Tonight, the hug for my stomach, known as Restaurant Style Chicken Tortilla Soup was ALL organic (minus the chicken). Everything in the whole recipe organic?? I’m such a hippie! Get me my flower crown.

I used my leftovers from Friday’s Three Ingredient Shredded Chicken to put together this delectable little Chicken Tortilla Soup. The recipe below is for about half the shredded chicken I made on Friday.  If you have less chicken, you can adjust accordingly.  There’s no science to tonight’s meal, just adjust as you go!

Restaurant-Style Chicken Tortilla Soup

Ingredients:

• Three Ingredient Shredded Chicken (1/2 the recipe – use the other half for tacos!)
• 1 teaspoon vegetable oil
• 1 small onion, chopped
• 3 cloves of garlic, chopped
• 1 (15 oz) can of corn
• 1 chipotle pepper in adobe (or 2-3 if you like it really spicy!)
• 1 tablespoon tomato paste
• 3 tablespoons fresh cilantro, chopped
• 1 (32 oz) Organic Chicken Broth, divided
• 1 (15 oz) black beans (optional)
• salt and pepper to taste

For toppings (all optional):

• crushed tortilla chips
• chopped avocado
• pico de gallo (I left this off, because I’m lazy)
• light sour cream
• light mexican cheese
• chopped cilantro

Directions:

Heat oil in a large soup pot over medium heat. Add onions, garlic, cumin, chili powder and cumin. Stir well and saute until onions are tender (about 7 minutes).  Add corn, chipotle pepper and tomato paste; stir well let blend for about 2 minutes. Add cilantro, pepper to taste, black beans, lime juice, and 3-1/2 cups chicken broth then simmer for 20 minutes.

Meanwhile, chop avocado, and combine remaining 1/2 cup chicken broth with masa or cornmeal in a small bowl. When soup is done simmering, drizzle in chicken broth/masa mixture, and simmer for 10 more minutes. Serve topped chopped avocado, pico de gallo, cheese, crushed chips and cilantro.

Hope you’re having a lovely weekend.  I’ll be back tomorrow with more recipes and ridiculousness.  And don’t forget tomorrow’s kick-start workout challenge!

Well, if not… that’s fine.  I know I’m THE WORST at keeping (my own) secrets.  Everyone else’s secrets are safe for me, but once I have something I have to wait to share, I’m absolutely bursting at the seams.  Last Christmas, I told Adam what he was getting 20 minutes after I purchased it… in September.  I just can’t help myself. I want to share my news.  Even for L&L, I was planning to wait until I had at least five posts before I shared this with anyone.  But, here we are and I’m hoping I’m not still the only one reading, because I SWEAR that homeless man outside bootcamp seemed really interested in what I was throwing down.  Or maybe it was just my nips after a sweaty workout combined with cool Southern California nights?

Anyyywaaayyyy, I’ve got a little secret to my success when it comes to getting in 4-5 workouts a week that I thought I’d share.  For me, it’s starting on Monday.  I know… that sounds like the biggest DUH ever, but it’s one small trick to getting me to my goals.  If I start out Monday with a good sweaty bootcamp session, I’m so much more likely to not make excuses for the rest of the week.  And then, best of all, if I get in five days between Mon-Fri. I have NO PROBLEM being a lazy bum or whatever I want all weekend.  Has anyone else tested this theory?  Let’s start next week!  Try to make me (and more importantly YOURSELF) the promise that you will work-out on Monday.  Then, let’s see where that takes you.  Look at us, setting goals together.  We’re so cute.

Tonight for dinner alllll I wanted was a burger, I loooooove burgers, but my genetics do not and if I had a traditional burger every time I wanted one, I’d be writing this blog from back of a flatbed truck on my way to Montel to discuss how I felt when then crane ripped my roof off to take me out of my house.  So, I have to find a workaround and that’s when I decided on this delicious little summer treat, a Low Carb (BIG FLAVOR) Turkey Bruschetta Burger.

 adapted from SkinnyTaste

(I promise I’m REALLY doing some serious research on good cameras and programs to up my photo game.  But, in the meantime, I’d like to take a second to pat myself of the back for figuring out that little overlay on tonight’s dinner photo!)

Ingredients:

• 1/4 cup chopped red onion
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• kosher salt and fresh cracked pepper to taste
• 2 medium vine ripe tomatoes
• 3 small cloves garlic, minced (OR more… I lurrrve garlic)
• 2 tbsp fresh basil leaves, chopped
• 3 oz part skim mozzarella, diced

For the turkey burgers:

• 3/4 lbs. 93% lean ground turkey
• 2 tbsp.. seasoned whole wheat breadcrumbs
• 1 clove garlic, grated
• 1 tbsp red onion, grated
• 1/2 tsp. Worcestershire sauce
• pinch of thyme
• salt and fresh pepper
• oil spray or 1 tbsp. olive oil

For Serving:

• 2 cups loose spring mix lettuce

Directions:

Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

In a large bowl, combine the ground turkey, worcestershire, thyme, breadcrumbs, garlic, onion, salt and pepper. Form into 2-3 equal sized patties (depending on how big you want them), forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, lightly spray with oil or add olive oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 6 minutes, then flip and cook another 6 minutes, careful not to burn. **Depending on how big your burgers patties are, you may need to cook them a little longer**

To prepare, divide spring mix between plates, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.  And don’t forget a glass of wine for the cook.  You deserve it.