Recipe: Jambalaya {bad things happen when I don’t eat}

Somehow in the past few months I seemed to have forgotten my passion for cooking.  Let’s take a moment to ponder how the heck this is even possible.  Somewhere between leaving a job of over four years, attempting to sell a house, subsequently becoming a landlord, selling off and donating an insane amount of my possessions, a crazy condo hunt, leaving my family and home state of 26 years, a HORRIBLE moving experience, starting a new job, and immersing myself in the culinary delights of a new city I forgot how much fun and just how darn rewarding a home cooked meal can be.


Through these past few whirlwind months I’ve been a little *ahem* emotional.  Ok, not just emotional.  Let’s also throw in irrational, brash, and downright scary at times.  This Saturday I actually cried over burnt pizza.  I CRIED, PEOPLE.  And then I sat on the living room floor with my knees clenched up to my chest and just stared off into nothingness as my body seethed in furry searching for some sort of carbohydrate to peak my bottomed out blood sugar.

I’ve said it once, I’ll say it again:  bad things happen when I don’t eat.

While I was in the midst of nuclear shutdown, the BF came over, sat down beside me, and put his arm around his little sugar feigning zombie.  And we sat.  And then he did what any good man would do:  he didn’t talk, didn’t ask questions, he just got up from the floor sauntered over to the kitchen and made me a snack.

I know, right?

Why can’t I see things so simply?  Is it really just a man thing?  Are women really just crazy complex, overanalyzing, (often) emotional basket cases?  Whatever the case may be (lord knows I don’t have the answers) the BF does a pretty darn good job of reeling me back from Mary’s Land of Anxious Gloom by trying to insert some of the simple things into my life.  Sunday morning he convinced me to simply sit on the porch and drink mimosas, and Sunday night we simply made jambalaya for dinner.


This was simply stick to your ribs delicious, guys.  I’m serious.  It gave the jambalaya we had in New Orleans a run for the money!



Recipe adapted from Cooking Light’s Jambalaya.

  • 2 links hot chicken or turkey sausage (cooked and sliced)
  • 1 cup white onion (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup green pepper (chopped)
  • 3 cloves garlic (minced)
  • 1.5 cups uncooked long grain brown rice
  • 3 cups fat-free low-sodium chicken broth
  • 1 tbsp paprika (smoked, if you have it)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground thyme
  • 1/2 teaspoon cayenne pepepr
  • 16oz cooked chicken breast (cubed)
  • 14.5oz can diced tomatoes with green peppers and onions (undrained)
  • 4oz shrimp (uncooked)
  • 1/2 cup green onions (thinly sliced)

Note:  I recommend Uncle Ben’s Fast & Natural Whole Grain Brown Rice and Harris Teeter hot chicken sausage or Jennie-O Turkey Sausage.

Step 1:  Coat a large pot with cooking spray then heat over medium-high heat. Add sausage, onion, green pepper, celery, and garlic. Cover, reduce heat to low, and cook 12 minutes or until vegetables are tender, stirring occasionally.

Step 2:  Stir in uncooked rice and cook for two minutes, stirring constantly. Add broth and all the spices and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Step 3:  Add chicken and tomatoes, half of the green onions, and shrimp. Stir, then cover and cook 8 minutes or until shrimp are done.

Step 4:  Remove from heat, sprinkle with remaining green onions, and eat your face off.

Stats on 1 serving: 344 calories, 45g carbs, 6g fat, 33g protein, 4g fiber


Looking for a Jambalaya-for-one recipe?  Check out this post.

Looking for a crazy, borderline incoherent, slightly volatile woman?  Catch me on a day when I miss my midmorning snack.


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Spicy black bean burgers two ways






Homemade black bean burgers.  FINALLY.  After all these years I can check you off the Things I’ma Make List.  Thank you to this recipe for showing me that homemade black bean burgers are actually super simple to make.  Also thank you to Google for always helping me find delicious recipes to try out.  I may not be a recipe creator, but I’m one heck of a recipe tryer-outer-and-tweaker if I do say so myself.

Here’s how to make your own black bean burgers in four easy parts.

ONE:  Give the following a quick pulse in the blender, then strain out the excess liquids:

  • 1/2 green pepper cut into chunks
  • 1/2 onion cut into chunks
  • 4 large cloves garlic, minced


TWO:  Rinse and drain 1 can of black beans and pat those little bean babies dry with a paper towel.  Once dry, pour them into a bowl and give them a good mash with a fork.  The beans will have a thick and pasty yet slightly chunky (in a good way) consistency.

THREE:  Whisk together the following in a small bowl:

  • 1 egg
  • 1 tbsp cayenne pepper (or less if you are a wimp)
  • 1 tbsp cumin
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp Franks Red Hot

FOUR:  Combine parts 1, 2, and 3, then sprinkle in 1/2 cup panko bread crumbs and mix until combined.  Use a 1/2 cup measuring cup to evenly portion out four burgers.  If you’re anal like me, your burgers will have precisely the same circumference.  This is optional (though highly recommended).

Cook those burgers up in a 375 degree oven for 10 minutes on each side.


*Ding ding ding* Burgers are done!!!

Now it’s time to get creative.

Last night, I had one of the burgers in a big burger salad (just like we had at Pike’s over the weekend)!


I’m fairly certain ketchup and mustard have never looked so good:


Once the leftover burgers were cooled off, I wrapped them in parchment paper and then in a Ziploc baggie, and tossed them in the freezer.  Tonight, I heated one of the burgers up in the oven (again, 375 degrees 10 minutes on each side).

I plopped the burger on a Trader Joe’s low carb tortilla along with some tomato, onion, avocado, and dijon mustard:


Coming in for your close up:


I really enjoyed these spicy black bean burgers. The patties held together well even though the middle of the burger had a soft refried bean consistency (which I actually liked).  Next time I think I’ll cook them longer in the oven and see if the burger firms up at all.  Regardless, I’ll definitely be making these guys again!  I think I’ll try swapping out the bread crumbs for oats and egg whites for the egg.

I’m pumped I still have 2 more of these  in the freezer Smile

Stats on 1 black bean burger:  182 calories, 30g carbs, 3g fat, 4g protein, 7g fiber


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Chicken Larb

Reasons why you should never judge a recipe by its cover.. err title:


Chicken Larb!

Say whaaaaa?  What the crap is “larb”?  Google tells me “larb” is a type of meat salad.  Good to know, Google.  Good to know.

Had I known this fun fact, I might not have hesitated to clip the recipe for “Chicken Larb” out of one of my issues of Cooking Light.  But lucky for my belly, I looked past the gag-reflex-prompting title and filed this puppy away in my big black book.

I tweaked the recipe slightly and scaled it down to one delicious serving.  First up, toss the following in a food processor:

  • 4 ounces chicken breast
  • 2 tsp red curry paste
  • 1/8 tsp salt
  • 1/4 tsp minced garlic
  • sprinkle of black pepper

Give it a quick buzz in the food processor, and you’ll end up with this crazy orange colored ground chicken:


I’m still amazed that I can make my own ground meat at home.  It’s the little things, I guess!

Saute the chicken in a pan coated with nonstick spray over medium heat.  I occasionally added a tbsp of water to the pan to help moisten things up.

Meanwhile, combine the following:

  • 1/2 cup diced cucumber
  • 1 tbsp chopped cilantro
  • 1 tbsp minced shallot
  • The juice of 1/4 of a lime

Thing of beauty:


Once the chicken is cooked through, combine the chicken with the cucumber mixture and then spoon onto romaine lettuce leaves, and juice a quarter lime over top:


Looks crazy good, am I right?  I had a big serving of roasted broccoli on the side:


This was super tasty and SUPER healthful.  I decided mid-meal to grab a tablespoon or so of fat-free plan Greek Yogurt to dollop on top.  It really was the icing on the larb 😉

This was my first time using red curry paste, and the paste along with the cilantro really made for a tasty combo.


There’s a recipe on the back of the paste bottle for Red Curry Shrimp.  I need to try that STAT!

Roasted broccoli Smile


A delicious dinner enjoyed on my newly assembled patio furniture:


It’s nice to have a little helper.  Or a 6’4” helper… either way Smile

Stats on the Chicken Larb + 1.5 cups broccolee broccolye brocco-lee-hee:  221 calories, 19g carbs, 1g fat, 27g protein, 4g fiber

I can’t believe how outrageously low cal yet still tasty that meal was – next time I may beef it up with some beans or avocado.

Soooooo did you catch the broccoli reference?!?!  PLEASE take 4 minutes and watch this.  You won’t regret it.  And as an added bonus you will now know the song I sing to myself every time I chop up broccoli Laughing out loud


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Chicken & Wild Rice Soup

I’ve been meaning to post this recipe for quite a while, but am just now getting around to it.  Dang you tax season.  Dang you!

This is an incredibly easy soup to throw together, and as and added bonus it’s pretty low cal (not to mention tasty).  Boo. ya.

I searched long and hard for wild rice, but could not find any at my grocery store.  What the heck is up with that?  So, I settled on some Rice a Roni Long Grain & Wild Rice:


I cooked the rice up according to the package directions (subbing in chicken broth for water and omitting the butter).

Then I heated up a large pot, sprayed it down with some cooking spray, and sautéed the following:

  • 1  cup  prechopped onion
  • 2/3 cup  chopped red bell pepper
  • 1  cup  cut carrots
  • 3  teaspoon  bottled minced garlic
  • 1/2  teaspoon  dried thyme
  • 8 ounces baby bella mushrooms


My grocery store doesn’t have “gourmet” mushrooms, but these baby bellas always do the trick:


All the kids into the pool:

Once the veggies were softened, I added in a splash of chicken stock to decaramelize the brown bits on the bottom of the pan.  Once I worked them all off the bottom, I tossed in the rest of the stock, and stirred in:

  • 2 shredded chicken breasts
  • the cooked Rice A roni
  • 1/4 tsp salt
  • 1/4 tsp black pepper


Awwwwww yeah.




This batch made up four delicious servings, two of which I popped in the freezer.

Cook once, eat fource…errr.. something like that.

Chicken & Wild Rice Soup Ingredients List (serves 4) — inspired by Cooking Light Magazine

  • 4  cups  fat-free, less-sodium chicken broth, divided
  • 1  box Rice A Roni wild rice
  • 1  cup  prechopped onion
  • 2/3 cup  chopped red bell pepper
  • 1  cup  chopped carrots
  • 3  teaspoon  bottled minced garlic
  • 1/2  teaspoon  dried thyme
  • 8 ounces baby bella mushrooms
  • 2  shredded chicken breasts
  • 1/8  teaspoon  salt
  • 1/4  teaspoon  black pepper

A random questions for ya’ll this evening–anyone have a Griddler?  If so, is it worth the $$$ and what model is the best? 

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Faux Chicken Parmesan

Do you guys every go through phases where you just don’t want anything to do with certain foods?  Lately, that’s how I’ve been feeling about meat. I just have not been craving it! 

While at Target over the weekend, I picked up a box of Morning Star Chick Patties.  I think I’ve contemplated buying these dozens of times before, but never sealed the deal.


Over the weekend, I cooked one of these patties up in the oven and had it on a Pepperidge Farm 7 grain deli flat.

No sauce.  No veggies.  Just the faux meat and bun.

It was glorious.  It seriously reminded me of the chicken pattie sandwiches from high school.  I know that sounds disgusting, but in this instance it’s actually a very very good thing. 

Then, the other night I had a VISION: Faux Chicken Parmesan… Healthified, no less: 


Shut the front door!!!!

First up, grab a spaghetti squash and halve it…


I swear, every time I try and halve a squash I have flashes of severing a finger.  I think to myself, “is this it?”  Is this the day that I lose a finger in the name of squash??


Once it’s halved, scoop out the seeds, and pop this puppy onto a cookie sheet into a 415 degree over for 30 minutes.  I ‘m no fan of mooshy squashoodles.

Next, I grabbed some leftover pasta sauce from the freezer.  This was Nature’s Basket Roasted Garlic:


Why do I get such joy from stock piling individual servings of goods in the freezer?  It’s uncanny really. 

I defrosted the sauce a bit in the microwave, then tossed in a pan and added a hodge podge of seasonings including:  red pepper flakes, black pepper, garlic powder, onion powder, oregano, parsley.


Once the squash was done, I pulled it out of the oven and used a fork to scrape out the innards.  Then popped 1 chicken pattie and some broccoli into the oven to do their thang.

Once the pattie was cooked through, I combined all my delicious and oh-so-easy ingredients:


Faux-chicken-parmesan MASTERPIECE.


I am in love with these patties… seriously, if you haven’t tried them DO IT.  Just make sure you cook them in the oven (and not the microwave) and you’ll get a crispy delicious bit of faux-meat-heaven.


Mmmm hmmmmmmmmmmm….


This WILL be making frequent appearance in my tax season dinner diet.  For sure.


Stats on 1 serving faux chicken parmesan (1/2 squash, 1 pattie, 1/2 cup sauce):  274 calories, 44carbs, 7g fat, 12g protein, 8g fiber

Lest we not forget….. the winner of my Luna Bar giveaway is…….


Meagan!  Yay!!!  Email me with your mailing adddres and I’ll get the bars to you ASAP!


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Couscous Crusted Chicken

Talk about a happy accident!


Once I got home from the grocery store, I was on a mission:  to make the couscous stuffed chicken featured in this month’s Cooking Light.  I had even pre-snipped the recipe out and hung it up at the stove:


Hard core.


I was pretty excited to try this recipe for a few reasons.  First, I have a giant tub of Rice Select Tri-Color couscous in my cabinet that has been begging to be used.  Second, I love any excuse to use my meat mallet. 


Let’s  be honest… I like any excuse to type “meat mallet” Smile with tongue out 


Even though the ingredients list is fairly long the dish came together pretty easy.  First, I pounded the chicken breast out to about 1/4 inch thickness and sliced in half.  For the couscous mixture, I brought 1/4 cup of fat free low sodium chicken broth to a boil then added 1/4 cup of the couscous.  Then you cover the couscous, remove it from the heat, and let it hang out for about 4 minutes.

Then add in the flava:

  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • 1 tbsp Athenos Feta Cheese
  • 1 tbsp chopped sundried tomatoes
  • 1/4 cup thinly sliced spinach
  • 1 clove minced garlic


The Cooking Light recipe called for olives (BLEGH!) and olive oil, which I omitted and instead subbed in sundried tomatoes and spinach.  Divide the couscous mixture between your chicken breast halves:


And them roll them up jelly roll style….  Easy right?


Ummm not so much.  I had a couscous blow out and half of the filling fell out!  So, I went with my guts and seared the chicken on all sides, then plopped into a baking dish and kind of mashed the extra couscous mix on top of the chicken.

Then I popped it into a 400 degree oven for 20 minutes.


Couscous crusted chicken!


The couscous got a little crispy in the oven, and it reminded me a lot of breaded chicken!


Of course I had a salad on the side.


Overall, the couscous crusted chicken idea is AMAZING.  Now I just need to come up with some sort of sauce to go along side… Hmmmmm……


Stats on 1/2 of the Couscous Crusted Chicken Recipe:  203 calories, 16g carbs, 4g fat, 26g protein, 1g fiber

Couscous Crusted Chicken Ingredients List (Serves 2)

  • 8 ounces chicken breast
  • 1/4 cup couscous – I use Rice Select Tri Color Couscous
  • 1/4 fat free low sodium chicken broth
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • 1 tbsp Athenos Feta Cheese
  • 1 tbsp chopped sundried tomatoes
  • 1/4 cup thinly sliced spinach
  • Black pepper to taste
  • 1 clove minced garlic


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White Chicken Chili

Last night was my first night back from Charlotte, AKA my first night home alone.  I knew I needed something healthy after the Charlotte Restaurant Binge but I was really craving comfort food.  Soooooo, I decided to go with a healthified version of the white chicken chili the BF made a few months back.

I started off by heating 1 tsp of olive oil in a large pot.  Once hot, I added 1 large chopped up onion (the larger the better.. I’m talking softball size).


I tossed four cloves of minced garlic on top (to keep the garlic from burning), and once the onions were soft and translucent I added:

  • 2 4 ounce cans chopped green chilies
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 1/8 tsp black pepper
  • 32 ounces reduced sodium free-range chicken broth
  • 2 cubed up grilled chicken breast
  • 1 diced jalapeno
  • 3 cans great northern beans, rinsed and drained

Chopped up chickies!


I let everything simmer for 15 minutes or so:


Thennnnn I stirred in 3/4 of a cup reduced fat Mexican blend cheese.  (I probably could have got away with 1/2 a cup of cheese—ohhhhh well)


How easy is this by the way????

Once the cheese was melted, I divided the soup up into 6 even portions:


I popped a couple of the portions into the freezer and some into the fridge for lunch this week.  And of course one was for dinner tonight!  I poured that lucky portion into a bowl and topped with some sliced jalapeno:


Dinner is served!



Stats on 1 Serving White Chicken Chili:  277 Calories, 37g carbs, 5g fat, 29g protein, 11g fiber

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Turkey Time

I swear every time I make meatballs I forget to write down what I threw into them.  Ohhhh, the elusive turkey meatball recipe… changes every time.  Yet, always tastes delicious.

I bring you spaghetti squash with turkey meatballs and garlic mushroom marinara:


Easier than it looks, I promise!

(Check out this post  for some tips on cooking up your spaghetti squash)

While my spaghetti squash was doing its thang in the oven, I got to work on the meatballs.  Here’s what went into them:


Your guess is as good as mine. Winking smile

Alriiiiiiiiight, here’s approximately what went into the meatballs:

  • 10 ounces 99% fat free ground turkey breast
  • 1/4 cup chopped onion
  • 1 egg
  • 2 tbsp bread crumbs
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp marjoram
  • 1/8 tsp salt
  • 1/8 tsp dried oregano

This mix gave me 10 2-bite meatballs:


I sprinkled each meatball with a little olive oil (about 1 tbsp for all 10 meatballs).  I cooked these in a 400 degree for 15 minutes, flipped them over and cooked for another 10.

Meanwhile, I sautéed 2 cloves minced garlic and a couple handfuls of sliced baby bella mushrooms in a sauce pan:


Then added 1.5 cups of Prego sauce to the pan along with some garlic powder, red pepper flakes, black pepper, and dried oregano.  I popped a lid on the pan and let it simmer away on low heat until the meatballs and spaghetti squash were done cooking:


I promise you–this dish will totally satisfy your pasta cravings.  Look how tasty:


As an added bonus, I was able to get 3 servings out of this batch.  Hello tomorrow’s lunch and the day after tomorrow’s dinner!

Stats on 2 cups Spaghetti Squash with 3 Turkey Meatballs and 1/2 cup sauce:  320 calories, 37g carbs, 10g fat, 27g protein, 7g fiber.  Molto bene!

Since the ground turkey comes in a 20 ounce package, I decided to use the remaining 10 ounces to make up some of my beloved Turkey Meat Muffins Open-mouthed smile 


Only thing I did different this time was to omit the oil.  I didn’t notice much of a difference, so I think I’ll stick with the oil-free version in the future. 


I LOVE these guys for several reasons.

  1. They are pre-portioned and super cute.
  2. They satisfy my belly in a healthful way.
  3. Leftover meatloaf sandwiches rock my socks off.
  4. Saying “meat muffin” brings an unavoidable smile to my face 😀



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Zuppa Toscana

It’s hard to believe that I used to hate soup.  Whaaaattt????  I hated them.  And I mean all of them.  I found soup unsatisfying and uncravable.  I needed something with substance (and by substance I mean a big hunk of meat or a big hunk of bread).

How could I resist this beauty???


Nowadays the soup and salad combo is one of my favorites, especially this time of year.  I love the contrast:  a cool crunchy salad and hot comforting soup.  I went to lunch with my coworkers last week and tried Zuppa Toscana for the first time.  It was DELISH, and I knew I had to give it a shot.

So first off, what is Zuppa Toscana anyway?  Tuscan soup… not exactly descriptive.  Google tells me Zuppa Toscana is supposed to include sausage, bacon, greens, potatoes and cream.  Sounds like a good starting point! 

After some futher googlin I found a few recipes that looked pretty tasty and after some tweaking and Maryfications I ended up with some mighty tasty results!

First up, I took some help for my girl Jennie O’, and grabbed 3 hot turkey sausage links. 


I ran a knife along the back of each sausage link to cut through the casing, then removed the sausage meat and discarded the casings


Once my skillet was nice and hot, I tossed the sausage in and used a spatula to break out the meat.  When the sausage was no longer pink, I removed it from the skillet and set aside. 

Next up, I heated up a soup pot, once hot I added one large diced yellow onion, 1 tablespoon minced garlic, 1/2 tsp salt, 1/2 tsp black pepper, and and 1.5 tsp red pepper flakes.  I like it hot!

Glory in a pot:


Cook the onions until soft and translucent, then add 2 boxes of low-sodium fat free chicken broth (64 ounces).  While you are waiting for the soup to come to a boil, slice up one large potato: 


Bring the the soup to a boil, then add the sliced potatoes.  Reduce to medium heat, and cook for about 20 minutes until the potatoes are fork tender.  Next toss in the sausage and one cup of half and half. 


Let the soup simmer away until everything is warmed through, and just before you are ready to serve it toss in 3 cups of spinach.



VOILA!  Soup is served!

DSCF4010 DSCF4011


This soup was AWESOME.  Only problem was my poor potatoes practically disintegrated in the soup.  Next time I think I’ll chunk the potatoes rather than thinly slicing them.

Despite that potato problem, the soup was so tasty and it had a little kick which I loved!  If you aren’t big on spicy foods, cut the red pepper flakes and black pepper back.DSCF4017 

Serve with a delicious salad, of course!

Zuppa Toscana Ingredients List (makes 6 Servings)

  • 3 links Jennie O’ Hot Turkey Sausage
  • 1 large diced yellow onion
  • 1 and 1/2 tsp crushed red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tablespoon minced garlic
  • 64 ounces Chicken Broth Fat Free Reduced Sodium Chicken broth
  • 1 large potato
  • 1 cup half and half
  • 3 cups fresh spinach


Stats on one serving Zuppa Toscana:  207 calories, 15g carbs, 10g fat, 14g protein, 2g fiber


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Mock mac and cheese

One of life’s true pleasures is a big ole plate of macaroni and cheese.  I’m talking homemade oven-baked cheesy glory.  Once fall rolls around, I start to get some serious cravings for comfort food.  I’m sure you know what I’m talking about.  Comfort foods.  The foods that make you feel warm and cuddly from the inside out.  The foods that make you want to hug your belly and sway side to side just because they taste so dang good.  The foods that you’d like to pour into a giant tub so you could jump in and swaddle yourself in their heavenly gooey warmth….  What.. that’s just me?!

Anyway, tonight I decided to give healthified mac and cheese a go in an attempt to satisfy my comfort food craving.  I remember seeing a recipe a while back on the Hungry Girl email blast, and that was the basis for my dinner (though I couldn’t find the email).

The main components of my mac and cheese were Carba Nada pasta and lightly sauced broccoli:


 And 1 light French Onion laughing cow wedge:


Carba nada only takes 5 minutes to cook, so this meal was ready for chowing in no time!  While the pasta cooked I also threw together a small salad with romaine lettuce, tomato, onion, and some Ken’s Lite Caesar dressing (LOVE that stuff).

All together:


The flavors were a little mild, so I added some red pepper flakes and black pepper on top:


Cheesy goodness:


Not too shabby!  If you could get laughing cow in light cheddar that would take this dinner to a whole new level!

Stats on 1 serving mock mac and cheese:  235 calories, 32g carbs, 5g fat, 16g protein, 8g fiber

On a separate note, I’m debating on whether or not to join a gym for the winter.  Twice in my life I had succumbed to signing up for a year-long gym membership, and BOTH times I stopped going after only a couple months… yet still had to pay for the entire year.  I’m really not big on gyms… but without a gym, I see myself simply not exercising this winter.  Any tips for making the gym FUN?

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