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6 Apr

That’s the best way to describe yesterday.  Epic.  Thrilling.  Fantastico!

It started out as an overcast and humid day.  Your typical NYC spring weather (eye roll), but at least it means that winters days are numbered.

The gloomy morning was followed by a nine-hour workday.

Trust me, it does get interesting.  Eventually.  Please bear with me.

Because you see the next thing I did was stood in line for three hours.  Yes, you read that right.  Three full hours.  180 minutes.  10,800 precious seconds that I’ll never get back.

What could be worth this amount of time?  What could be worth lugging my heavy, overloaded purse through the aisles of Borders while chatting to a 40-year-old Italian woman about the Urban Girls picture book found in the Gender Studies section?

Do you really want to know?

Well then, I’ll tell ya.

I got to meet… Jillian Michaels!

That’s right folks, the Jillian Michaels was at the Columbus Circle Borders last night for an epic book signing.  (Okay, I’ll stop using that world.)  See, I told you my day got interesting.

Let me just tell you how remarkably sweet she was.  By the time I saw her, she had been signing for three hours and would most likely be there for another two.  Yet she greeted me with open arms and a warm smile.  And she did the exact same thing for the hundreds of other fans who spent their Tuesday night in Borders.

The signing was held to promote her new book, Unlimited which is a about discovering your unlimited potential and making your dreams a reality.  I’m really looking forward to reading it and will share my thoughts once I’m done!  For more information, check out her site.

Check out my other posts about Jillian Michaels here and here!

Have you ever met a celebrity that you admire?


Grilled Sirloin Salad

20 Mar

Hi there!  How’s your weekend been?  Mine has been so nice.  It’s been the type of weekend that I need every so often.  The type that allows me to recharge my batteries and take care of some things around the apartment.  Here are some of this weekend’s highlights:

  • Slept in on both Saturday and Sunday
  • Did a killer upper body workout (more details to come!)
  • Baked more cookies (yum!)
  • Caught up on some of my favorite NBC comedies (Parks & Recreation and 30 Rock, naturally)
  • Brainstormed for our wedding (so much fun)
  • Played around with my new Macbook Pro (LOVE)
  • Devoured some vegan french toast
  • And spent some quality time with this guy…

It’s so nice to have a weekend to re-cooperate.  It makes Monday that much more bearable!

Moving onto another fabulous recipe.  This salad is great.  There are so many textures and flavors involved, that it’s sure to please everyone.  Also, it is so easy to pull together.  While the steak cooks on the grill and quinoa cooks on the stove, you can prepare the salad quickly.  It’s also incredibly adaptable.  Feel free to change up the ingredients to suit your liking!

Grilled Sirloin Salad
(adapted from Jillian Michael’s Making the Cut; serves four)


  • 1/2 Tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1lb lean boneless sirloin steak, trimmed
  • 1/2 cup quinoa (uncooked)
  • 8 cups salad greens (I used kale)
  • 1 cup chopped red bell peppers
  • 2 Tbsp olive oil
  • 1 tsp lemon juice


  1. Combine first 5 ingredients; rub over both sides of steak.  Heat grill to medium-high heat.  (I used my George Foreman.  Love that thing :-))
  2. Once the grill is warm, add steak.  Cook about 4 minutes per side.  Chop steak into thin, bite-sized pieces.
  3. While the steak cooks, prepare quinoa per package instructions.
  4. Meanwhile, as the steak and quinoa cook, prepare your salad.  Massage kale with olive oil.  Add red bell peppers and lemon juice.  Toss to coat.
  5. Top salad with quinoa and steak.  Enjoy!

Give me one highlight from your weekend!

Barbeque Chicken & Bean Burritos

9 Mar

I know I’ve said this before, and I’m sure I’ll say it again; I’m a big fan of Jillian Michaels.


I think she has a very realistic approach to fitness.  She knows that it takes a lot of hard work to be in great shape but that doesn’t mean she’ll let you off the hook.  Her videos are tough but motivational and the same can be said about her book, Making the Cut.

A few months ago, I read the book and followed her program.  While I didn’t drop a large amount of weight, I know I built muscle and felt stronger, as a result.  Each workout is a total body workout with cardio intervals so she gets your heart rate soaring, which helps burn fat.  She plans out 30 days worth of workouts so that you’ll never perform one workout more than twice.  Variety helps to keep your body from adapting and it keeps you from getting bored!

With all that being said, today I’d actually like to discuss the food aspect of this “diet” book.  Jillian is of the opinion that each of us can be defined by one of three metabolism types; slow, balanced, and fast.  In the book, she provides a detailed questionnaire that will determine what type you are.  From there, you can read through her meal plans and recipes to determine what will work best for you.

Seeing that I’m a balanced-oxidizer, I decided to make the Barbeque Chicken & Bean Burritos.

This recipe is ideal for balanced-oxidizers because it has a combination of carbs, protein, and fat.  In addition, the fiber from the beans and the whole wheat tortilla really help to keep you full.

Barbeque Chicken & Bean Burritos
(adapted from Jillian Michael’s Making the Cut)


  • 1 Tbsp olive oil
  • 3/4 lb chicken tenders
  • 1/2 cup chopped yellow onion
  • 3 garlic cloves
  • one 15oz can of low sodium black beans
  • 1/3 cup barbeque sauce
  • 1/2 cup reduced fat shredded cheese
  • 4 whole wheat tortillas
  • salt and pepper, to taste


  1. Chop onion, mince garlic, and cube chicken.
  2. In a skillet over medium heat, add olive oil, onions, garlic, and chicken.  Cook until chicken is done (about 10 minutes).
  3. Meanwhile drain and rinse black beans.  Add to the skillet once the chicken is done.
  4. Add barbeque sauce and cook for another 5 minutes.
  5. Stir in cheese until melted.
  6. Fill each tortilla with 1/2 cup of the chicken & bean mixture.
  7. Add additional toppings, such as sour cream, cheese, or guacamole, if desired.

Alex prefers corn tortillas so I served his taco style.

A side plate of veggies rounded out the meal nicely.

This was a great recipe that I’ll definitely be making again.  It was prepared and served all within 20 minutes.  You can’t beat that for a weeknight!

What do you prefer, burritos or tacos?