Weekend Things + Weekly Workouts

Good morning, friends.  Can you believe that it’s Thanksgiving week already?  Seriously, where has November even gone? 

A couple of things from my weekend:

Friday night Katrina and Geoff came over for dinner.  Tim and I put together a little pizza party at the last-minute, since it was a last-minute decision to get together.

One pizza was this chicken burrito pizza, and the other was a random veggie assortment (mushrooms, red pepp, artichoke).  They were both good, but the chicken burrito takes the cake.  Hands down.

Saturday morning Tim & I headed to the gym for a little sweat sesh.  I did 25 minutes on the elliptical that first consisted of a 5 minute warmup at resistance 6.  Then I did five rounds forward of 30 seconds fast at resistance 8, 30 seconds sprinting at resistance 10, and a 30 second recovery back at resistance 6.  Then I repeated the same five rounds, but going backward.  Finished up with a little cooldown, and I kept the incline at 10 the whole time.  After my cardio, I busted out some strength stuff that I adapted from Best Body Bootcamp.

Did each strength move as a ladder format (5 reps, 6 reps, 7 reps, 8 reps, 9 reps, 10 reps) and threw in 10 burpees between each strength move.  I finished up with three rounds of an ab circuit (flutter kicks, Russian twists, scissors) and called it a day.

The rest of my Saturday was spent doing errands and cleaning, and then Saturday night was dinner with my family at Redbones in Somerville to celebrate my sister’s birthday.  Not a huge BBQ fan, but I tried to keep it as healthy as possible.  Ordered wood grilled chicken with a side salad.  It came with mashed potatoes, but I only ate a few bites.  Bad blogger = no pictures.

Finally, Sunday Tim and I hosted again!  This time it was a little “Friendsgiving.”

Unfortunately not all the friends we wanted to be there could make it, but we had a great time with Slesh & Will and Mastro & Steve.  More on Friendsgiving later.

For now, Weekly Workouts!

Weekly Workouts

Last Week’s Workouts

  • Sunday:  Horizontal Conditioning at Boston Mania
  • Monday:  Off to rest my body after the fitness convention all weekend
  • Tuesday:  Two A Day!  Liz’s Kickboxing, then taught the isometric hold workout from Best Body Bootcamp in my Circuit class
  • Wednesday:  Off
  • Thursday:  Taught a ladder workout from BBB  in Circuit class
  • Friday:  Short home workout
  • Saturday:  See above!  Elliptical, strength, core

This Week’s Workouts

  • Sunday:   Cardio & Core with Emily (finally made it to this Sunday class, yay!)
  • Monday:  Something TBD on my own, then teaching Dynamax
  • Tuesday:  Two A Day!  Liz’s Kickboxing, then teaching my Circuit
  • Wednesday:  Subbing Spin in the morning.  6 AM folks, come ride!
  • Thursday: Teaching “Turkey Trim & Tone” before Thanksgiving Feast
  • Friday:  Off or TBD
  • Saturday:  Off or TBD

I purposely agreed to teach so many classes this week because I know motivation can wane during holiday season.  I would love to see some familiar faces in class this week.  I am also planning to make an “Idols” playlist for Thanksgiving morning.  MJ, Madonna, Whitney, Janet, etc.  Does anybody have any suggestions for any rockin’ songs to use?

How do holidays affect your workouts?  What’s your workout plan for Thanksgiving week? 

Hope everyone’s Monday is off to a great start.

Chicken Burrito Pizza

Sometimes it’s way more fun to make your own pizza instead of ordering pizza.

Just find a recipe and go to the store.

You don’t even really need a recipe as long as you have an idea for the pizza toppings. I wish I could remember what magazine I ripped this recipe out of a long time ago so I could give due credit, but I don’t.

While we prepared the pizza, we munched on Nature’s Valley Natural White Cheddar Puffs.


For the pizza

  • 2 tablespoons salsa (we cheated and used more than just 2 tablespoons)
  • 1 eleven inch pizza crust (you could either make or own, or buy the pre-made dough.  To save time we bought the whole wheat pre-made so all we had to do was roll it).
  • 1 cup shredded low fat mozzarella
  • 1 four ounce chicken breast, grilled and diced
  • 4 tablespoons black beans
  • 1/2 red onion, thinly sliced (we left this off because we thought there was enough onion in the pico de gallo and guacamole already)

For the pico de gallo

  • 1 large tomato, diced
  • 1 small green chili, diced (I left this off since I don’t enjoy spicy stuff)
  • 1 tablespoon chopped fresh cilantro
  • 1/2 red onion, diced
  • salt

For the guacamole

  • 1 large avocado
  • 1 tablespoon chopped fresh cilantro
  • 1/2 red onion, diced
  • juice of 1 lime
  • salt and freshly ground black pepper


  1. Preheat oven to 450.
  2. Spread salsa evenly over prepared dough (healthier option than marinara or pizza sauce, can’t tell the difference!), then sprinkle with mozzarella.
  3. Top with chicken, black beans, and onion; bake for 7-10 minutes or until edges of crust are golden brown.
  4. Meanwhile, combine tomato, chili, cilantro, and onion in a small bowl.  Season with salt and set aside.
  5. Halve the avocado, remove pit, and scoop into another small bowl.  Mash avocado with a fork; mix in cilantro, onion, and lime juice.  Season with salt and pepper.
  6. Remove pizza from the oven, cut into slices and place on a serving tray.  Top with the pico de gallo and guacamole.

The original recipe makes 12 slices, but we made ours have 8 slices for the size pizza stone we had. 

Prep time:  20 minutes, total time:  30 minutes.

Just a tip: Make sure you line the pizza stone with enough floor so the dough doesn’t get stuck to the stone!  Also, if you overload a slice with ingredients, it’s very difficult to eat without a fork and knife… but it’s just as delicious!

Enjoy! 🙂