Arm Candy


So if you know me at all it’s evident that anything with the word candy in it draws my attention and with a Bachelors Degree in  fashion marketing It’s apparent that I love clothes. But beyond the clothes my main interest has always been the accessories and details you can add to an outfit. I’m convinced the reason I got “best-dressed” in high school was not solely for the clothes {because let’s be honest who still cares by senior year?}, but because I knew how to badazzle a sweatshirt with the right matching gems to give the impression I was trying… even when I wasn’t. 

While I would not consider my style “edgy” by any means, I am a sucker for a statement piece. I consider “treating myself” a trip to one of my favorite boutiques on the lunch break of a long work day.  It’s something about the purchase of  a bangle, dangly earing, chunky necklace, cocktail ring, flowey scarf, simple clutch (the list could go on) that excites me and gets my creative juices flowing. I love taking a simple outfit and dressing it up with details and sparkles or taking a one statement piece and building an entire outfit around it.  To me it’s putting that twist on a reoccurring outfit to make it look entirely new.  Hence why when the arm candy trend came into play, it became a fast favorite.

Here are a few superior stacks that have recently caught my attention:

Tips to arm candy:

There are no real rules – Stack bracelets, bangles and watch according to own personal style. Don’t be afraid to mix high and low-end pieces. If structure is more your thing, Fashionesedaily has some good tips.

Today’s arm candy:

{{Left to right- Nordstrom// Willows// Forever 21}}

A few additions that could doctor up any stack:

This gem from J Crew would be the perfect complement to any stack.

Love this David Yurman bangle but if he doesn’t make the budget this Rachael Cable cuff looks like a very cost friendly version.

Love anything Tory Burch – this wrap in mint is a must!

And just a little YSL to look at 🙂

No weekend can ever seem long enough but hope the extra day helps! Enjoy the holiday weekend loves!

❤ Jamie

{Photo Credit Via: Image1. Image2, Image3, Image4, Image5, Image6, Image7, Image8,  Image9, Image10}


Hottie Hot Seat: John & Joey, Boot Camp Badasses

I love fitness, but I’m no expert. Thankfully, I have a network of people who are experts that help me stay in shape! Here at Skinny Bliss, we want to recognize those experts in a new segment we’re calling “Hottie Hot Seat“, which will highlight the people we trust to help us stay happy, healthy, and hot!

To kick things off, I couldn’t think of a better team to spotlight than my friends Joey Hogan and John Armerding. Both personal trainers with their own companies, Joey (No Limit Personal Training) and John (John Charles Strength and Conditioning) team up twice a week to offer boot camp classes out of their studio, located just west of downtown Vancouver, WA.

I’ve been attending their classes for a while (though they’ll tell you I should probably show my face more often), and I LOVE them – they kick your ass in under an hour and send you on your merry way, which as you know, is totally my style! 

{{The three of us, gettin’ goofy – John on the left, Joey on the right}}

They can tell you about themselves better than I can, so I’ll leave them to it! Enjoy 🙂

{?} What made you want to get into personal training {?}

John – I grew up loving sports and athletics. I played sports up through high school and would have loved to play in college but was not good enough. As a result I started working out at the age of nineteen to maintain an active lifestyle. I continued working out through my mid-twenties and as I contemplated different professional paths, I kept being drawn back to the idea of a career based around athletics and fitness. Personal training was the easy choice. It would allow me to incorporate my love for athletics with my desire to help people attain their health and fitness goals.

Joey – In my previous work I noted my performance and morale was significantly higher when I exercised on a regular basis. My confidence was higher and I felt better about myself overall. Admittedly, I liked looking in the mirror and seeing my improvements. I would imagine something like an artist and their paintbrush. I wanted to bring the same joy and results to others. It is exciting for me to help my clients set goals and watch them achieve them.

{?} Explain your training style. {?}

Joey – My training style changes from client to client and from session to session. Each person has different goals they’re trying to attain. My job is to be adaptable to help them reach those goals while creating a format and routine that they will enjoy. I also make sure to mix the workouts up on the regular to prevent boredom.

John – Having grown up as an athlete playing sports that is the style with which I approach training. Everyone is an athlete; we are just performing at different levels. Unfortunately some of us are way out of practice. But that’s ok most of us have a long (indefinite) off-season to get back in shape. Athletic training relies primarily on the use of bodyweight and free-weights. Because life is bodyweight and free-weight movements, this is a very functional way of training.
{?} Tell us about boot camp, why did you pick this method for your classes {?}

John – Boot camp is a bit of a loose term in regards to a group fitness class. A boot camp class can follow any format, so it allowed us to create a group fitness environment that works well within our gym atmosphere. By creating many stations with a maximum of only two people at a station, we can support a class of 20. One of the things that set our boot camps apart from some of the others offered is our focus on lifting. Most stations are lifts, opposed to cardio activities, which allows for hypertrophy and muscular endurance development while still developing the cardiovascular system.

Joey – Boot camp worked out well. To my memory John and I had never spoken of it, but somehow had the same idea about it. We wanted our boot camp to be unique, different than anything else around. Based on feedback from those who’ve attended, we are proud to say we have achieved this goal! We chose a stations format to give this group workout a private feel while also promoting a feeling of community. Everyone does the same exercises in the same order, but not at the same time. John and I chose to lead it together in order to give a little more of that personal training touch, rather than the yelling orders from a distance. By having two of us there we’re able to be more hands on in helping to teach proper form and technique. I couldn’t ask for a better person to work with than John. We accent each other well.

{{Sample Boot Camp Workout}}

{?} What’s your favorite all-over toning move {?}

John – It’s impossible to pick one move. I’m a big fan of Olympic lifting. There are three Olympic lifts: Snatch, Clean, Clean and Press. They are explosive full body movements. Not everyone can perform these lifts, but there are modifications that can be used which most people can perform.

{{John shows me the Clean and Jerk}}

Joey – This is a tough question because you want to keep your body guessing by mixing it up regularly. There are several that deliver results on multiple platforms. Personally, I love the burpee with a pushup and pull up. With this exercise you work it all. From the beginning, as you kick back you’ve worked your legs and core. The push up you fire your chest, shoulders and triceps, The kick up you’re back to legs and core. The jump, you’ve fired the quads. Reaching for the bar while in the air you begin the pull up, working the lats, bi’s and again… the core. It’s a move that tones from head to toe.

{{Joey teaches me his favorite move – with a little help on the pull up ;)}}

{?} What is your favorite thing about being in the fitness industry {?}

Joey – I see the fitness industry as a holistic approach to total health. A healthy, fit body is just the beginning. Watching people improve their outlook on life, and knowing it was largely influenced by how they feel about their physical capabilities, is so incredibly rewarding.

John – Every day I have the opportunity to support people in reaching their health and fitness goals. It’s amazing to see people achieve goals they previously thought unattainable. Also, I am a firm believer in leading by example. It’s my job to be fit and make healthy choices. This provides me with great motivation to never miss a workout and not eat poorly.

{?} Any “skinny” diet or exercise tips you’d like to share? {?}

John – Consistency. In both nutrition and exercise. I work out five or six days a week and think about everything I eat. I am not saying that you need to be that dedicated (or crazy), that depends on your goals and how quickly you would like to reach them. The more consistent you are the quicker you will reach your goals.

Joey – Girls, don’t be afraid of lifting weights! Gaining muscle doesn’t necessarily mean gaining size. Upping your lean muscle percentage leads to increased metabolism, and lifting will help to increase tone and decrease body fat. Get some cardio training in there also, either between sets or after you’ve hit the weights. This will help you achieve well-rounded fitness and a fitter, leaner body. Diet-wise, it can’t be said enough: get lots of vegetables. Also, an active person should drink 2/3 ounce of water per pound of body weight in order to stay hydrated. Lastly, cut your carbs after dinner and replace them with healthy fats to avoid a blood sugar spike before bed.

Thanks guys, I love your classes, and I know our readers will too 🙂

John and Joey are both certified personal trainers. Boot camp runs on Tueday night at 7 PM and Saturday morning at 9 AM out of their studio at 1222 W. McLoughlin BLVD, Vancouver, WA  98660. John also does a free Friday night workout at 6 PM, in addition to free “Fun Runs” every other Sunday at various locations. Both guys post each workout ahead of time on Facebook, so follow both John and Joey to get the dish!

I better see you all at boot camp!

❤ Sarah

Avocado Pesto Pasta/Salad

To be completely honest, I’ve never been a big pasta fan. There are the obvious reasons – too much refined flour, high in calories, oversized portions – but even as a kid, I never overdid the pasta thing. I was always more of a pizza girl {once I got over my serious fear of melted cheese…so not joking}.

Once I went gluten free, I ate pasta even less, as the GF options are usually pretty gross compared to the real thing. But lately I’ve started experimenting with noodles for a fun addition to my healthy diet – raw zucchini noodles, kelp noodles, buckwheat soba, Andean Dream’s high protein quinoa pasta, and the ridiculously low-cal Miracle Noodles. While I don’t crave pasta, it can be a way to keep things interesting on the grain front as a replacement for my constant staples of millet and quinoa.

I was craving pesto Monday night, which seemed like the perfect opportunity to bust out some pasta. However, since I tend to avoid overdoing refined grains, I decided to cut back on the pasta portion and add some spinach – and so, the pasta/salad came to be.

First, I whipped up some pesto, using avocado to get a creamy texture:

I also sauteed some tempeh, squash, and green onions in a little bit of coconut oil:

The result? This gorgeous green dish that is both light and filling. Skinny success!


For the pesto:

1/2 c. fresh basil leaves

1/2 small avocado

1 tbsp. olive oil

1/2 c. spinach

1-2 tbsp pumpkin seeds

1/2 tbsp. apple cider vinegar

1 clove garlic

salt to taste

For the pasta:

1 serving pasta of your choice (I used Andean Dream Quinoa Pasta – 1/4 a package is 207 cals)

1/4 c. diced heirloom tomatos

1 c. spinach

For the tempeh:

1/2 c. tempeh

1/2 tbsp. coconut oil

1/2 c. summer squash, diced

2 green onions, diced

1 tbsp nutritional yeast

Blend all pesto ingredients together in a blender and set aside {this makes 2 servings, use the second half as a salad dressing the next day!}. Saute the tempeh, onion, and squash in coconut oil over medium high heat until tempeh is slightly browned and squash is soft. Add nutritional yeast at the end, and mix to coat, turning off the heat. Cook the pasta according to package directions, then mix the pasta, spinach, tomatoes, tempeh mixture and sauce and season with salt and pepper to taste. You may have leftovers, buuuut probably not {if you’re like me}.

In case you didn’t see on Facebook, our “Hottie Hot Seat” interview series is set to start this week! Stay tuned for more… 🙂

❤ Sarah

Skinny Buffalo Chicken Rolls

As I’ve mentioned before, I’m a sucker for anything with buffalo sauce.  So when I ran across these Buffalo Chicken Rolls I knew they were a must. I whipped these up with a friend a few weeks back for a movie and wine night in and they perfectly complimented our sappy chick flick.

Buffalo Chicken Rolls:

  • 12 egg roll wrappers (found in the refrigerated section by salad)
  • 1 cup cooked and shredded chicken (We used the pre shredded canned chicken from Costco- A common go-to for me)
  • 2/3 Cup Frank’s Red Hot Sauce <– Or as much as you’d like, I’m the more the merrier type!
  • 1 cup crumbled blue cheese (I go heavier on the chicken and lighter on the cheese due to the strong taste of blue cheese)
  • 1 cup broccoli slaw (Me? Broccoli slaw? No way! :))
  • Ranch mixed with a little buffalo sauce for dipping

Preheat oven to 400 degrees. In a small bowl mix chicken and hot sauce (this is where you can mix in as much or little as you’d like).  Just make sure the chicken is well coated.

Lay out egg roll wrapper and sprinkle broccoli slaw down first (look at picture above for alignment).  Next place about 2 tbsp of shredded spicy chicken then a pinch (or 2) of blue cheese crumbles on top.  The key is to not overfill.

Follow Andie’s (from: Can You Stay for Dinner) folding instructions: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

If you’re anything like me and pictures work better, follow this little example:

Lastly spray a cookie sheet with nonstick cooking spray, place the rolls on the sheet and bake for 12-15 mins or until you see the rolls start to get golden brown and crisp. Don’t over-cook! Easy mistake 🙂

Added bonus: Each roll is only around 100 calories! Not bad right?

Ohhh and in case you were wondering… 200 miles later… we survived!!

❤ Jamie

{Recipe and folding pics adapted from Can You Stay for Dinner}

Upscale Vegan Dining at Portobello

I’m totally the girl that extends a birthday into a birth-week {or in this case, a birth-weekend}, so naturally, Friday night was a continuation of Thursday’s birthday festivities. My boyfriend Joe decided to take me out for a nice dinner, just the two of us, which required me to actually find somewhere nice for us to go.

I’d heard a lot about Portobello Vegan Trattoria through the vegan scene, and had come close to going a few times before, but never actually followed through. However, since I’d heard it was one of the more upscale vegan locales in the area, and serves Italian food which is traditional “nice dinner” fare, I figured it would be perfect for our post-birthday date night.

Though small, the restaurant is super cute – it has a very natural, woodsy but classy feel. We ended up sitting at the bar to avoid a 20 minute wait, but despite the wait, it wasn’t crowded or loud. The bar ended up being the best seat in the house; we got the constant attention of the bartender, who was extremely helpful in the decision-making process. The menu is just a page, about 1/3 or so of the items were gluten free, but we soon found that quality over quantity is Portobello’s MO.

We opted to start with the Sweety-Peps, sweet red peppers filled with cashew “cheese” and topped with basil, per the bartender’s suggestion. They were even better than I’d hoped, and apparently easy to make! I’m definitely planning on making my own soon!

{{Sweety-Peps…beyond delicious}}

I also ordered their hard cider, while Joe chose red wine.

The entree decision was tough for me, but I ended up settling on the Portobello Steak, a marinated, sliced portobello mushroom over greens and pan-fried polenta, topped with a kale pesto-like sauce and grilled tomatoes. It was absolutely delicious, but after seeing the Deep Dish Cornmeal Crust Pie, I knew I’d have to try that on our next visit. Joe, as always, had to try the pizza, which unfortunately is not gluten-free. But he enjoyed it thoroughly!

{{We got a little excited about our food, so I didn’t get a photo of mine, and was only able to capture half of Joe’s pizza…but you get the idea :)}}

While the first and second courses were absolutely to die for, the dessert we chose was postively unbeatable. We ordered their Salted Caramel Hazelnut Sundae, which I was thrilled to see on the menu since I never get to partake in Jamie’s weekly excursions to Salt and Straw. The sundae came with their homemade salted caramel ice cream, topped with caramel and chocolate, vegan whipped cream, and chunks of hazelnut praline toffee. It was absolutely to die for. Best vegan dessert I’ve ever had, no joke. Again, we demolished it before I even thought to take photos, but we loved it so much we ordered an extra scoop of salted caramel ice cream afterward:

{{Only $2 per scoop! Eat that Salt and Straw!}}

Our server also brought me a plate of New Cascadia seeded bread with a side of marinara – on the house! So we munched on that throughout the course of our meal as well. The service was amazing, the staff was knowledgable and attentive, and unafraid to boldly make suggestions, which I always appreciate! I’d highly recommend this place to anyone {not just vegans!} looking for a nice, albiet out-of-the-box, Italian dinner spot. It was fab.

The Skinny – Portobello Vegan Trattoria

  • Location: 1125 SE Division St. Portland, Oregon, 97202
  • Hours: DinnerTuesday through Saturday 5:30pm to 10:00pm, Brunch – Sundays 10:00am to 2:00pm
  • Phone: (503) 754-5993 (reservations recommended if visiting during peak dinner hours – although sitting at the bar is awesome too :). You can make reservations online.)
  • Fun Facts: Everything is vegan, with a number of gluten free options as well. They also feature organic veggies from local farms.

Check it out – I know I’ll be back very soon. For brunch maybe?

Stay happy, healthy and hot!

❤ Sarah


Celebrating at Pambiche

As promised, we are reviewing our experience at Pambiche for Sarah’s birthday – and get excited, because we are tag teaming it today!


There’s no doubt I indulged on my birthday, which was absolutely necessary and sooo worth it. Following an out-of-this-world lunch at Native Foods, plus late afternoon margs with fresh fruit juice, courtesy of my cube neighbor, Phil, I thought it couldn’t get much better. Clearly, I was underestimating Pambiche.

I first found this Portland gem a few months ago, when Joe and I waited an hour to get in on our one year anniversary. The wait was totally worth it, they had some of the best food and cocktails I’ve found thus far in Portland. So it was an obvious choice for my birthday dinner.

One things I always LOVE about Pambiche is the decor. The whole building is painted with teals, hot pinks, yellows and bright greens, with the entire East wall a cuban-inspired mural. I’ve never been to Cuba, but it reminds me a lot of Key West, which I’m assuming is pretty similar. The indoor area is tiny, but there is plenty of outdoor seating, which was perfect on a warm summer evening.

{{The west side of the building – adorable!}}

Every time I hit this place up, there are a few staples I absolutely have to get: yucca fries, fried sweet plantains, avocado salad, and frituras (fritters). However, getting them all has proved to be way too much food in the past, so we all shared an order of the yucca fries, and I got a platter with black beans, avocado salad, two yam frituras and two taro root garlic frituras. I decided to skip the sweet plaintains this time, as they are pretty decadent, and I wanted to save my dessert capacity for Back to Eden.

{{This is dish is amazing EVERY time, without fail}}

My mom ordered the same dish as I did and loved it as well. Joe got the Rabo Encendido, or “Oxtail on Fire”, brasied in wine sauce and served with rice and corn fritters (which taste like dessert, they are so bomb).

{{Oxtail – not so vegan-friendly, but apparently it was good!}}

My dad ordered the Croqueta Preparada, or the “Miami” version of a classic Cuban sandwich. It’s served with fried plantains, which taste a lot like thick french fries. He was happy with his food too, but took the second half home as leftovers.

{{Daddio’s Cuban Sandwich}}


I also ordered the Frituras y Frijoles Platter, but got the goat cheese fritters instead of the yam. Overall, the food was awesome. My favorite part of the dish was the avocado salad, due to the delicious orange vinaigrette it was served with. The beans were good but nothing special, and the fritters were a new to me, and definitely a welcomed surprise. This was my first time at Pambiche, and I definitely can’t wait to go back. Although next time I’d love to be more adventerous and try the Enchilado de Pescado, and a “Cuban Cigar” for dessert!

After dinner, we headed to Sarah’s favorite dessert place (because it’s not a birthday without dessert!) – Back to Eden of course! While I usually stick with ice cream, I decided to branch out and try the gluten-free chocolate peanut butter salted ganache cake, on the condition that Sarah and Joe ordered ice cream so I could have some of that too. It was delicious, but wayy too decadent for one person, I’m glad I had help!

{{As you can see, I got a little too excited about the cake before I had the chance to snap a photo, it was that good!}}

The frosting was to die for, but I think the vegan soft serve is still my favorite! Next time, I’m dying to get the Mt. Hood Sundae with soft serve…yum 🙂


Back to Eden NEVER gets old. As usual, I had a tough time deciding what to get. Jamie’s cake was fabulous, and my mom got a lavender snickerdoodle cookie that I wanted to try but she smashed it before I got the chance. In the end, I opted for a soft serve sundae with granola, marionberry sauce and coconut flakes. Just like everything I’ve had there, it was out of this world 🙂

I’d say overall it was a pretty successful birthday! Great food, great people, and luckily, great weather. I plan on spending the rest of the weekend celebrating while Jamie runs Hood to Coast 🙂 If you are running this weekend, look out for her! She’ll be the one that’s way faster than everyone… just kidding! (kind of).

The Skinny – Pambiche

  • Location: 2811 NE Glisan, Portland, OR
  • Hours: Breakfast Sat&Sun 8-2, Lunch Mon-Fri 11-5 and Sat, Sun from 2-5, Dinner nightly from 5-close
  • Phone: 503-233-0511
  • Menu
  • Fun facts: They have awesome cocktails and a great happy hour. And they clearly label GF, Vegan and Vegetarian options on the menu. Also – the line is usually long, but they offer take out if you call the number above!

Enjoy your weekend!

❤ Sarah&Jamie

Birthday Fashion and Native Foods Cafe

Today, I’m officially 24.

Which means….nothing.

I’m now old enough to be 3 years older than 21-year-olds at the bar. But honestly, milestones are totally overrated right? {{besides being able to drink legally – let’s be real, that was awesome}}

I started the morning with a kick-ass workout, courtesy of the Nike Training Camp iPhone App. It KILLED me, but hey, I knew today was going to be indulgent! Being able to feast later? Totally worth it 🙂

Although I still had to work today, I made sure to get my celebrating in. I’m totally one of those people who saves their best outfits for momentous occasions, so I picked out this little number (obviously had to go with the high-low), which has gotten me numerous compliments {as the ideal birthday outfit should :)}:

{{Yes, this is a mirror pic and yes, it’s in the bathroom at work. Don’t judge me.}}

When I got to work, I had a lovely message in my inbox, sent to my team from my manager. Not going to lie, I actually laughed out loud when it saw it:

{{Gotta love the shout out to this post}}

I was also greeted with a card and a Regal Cinemas gift card…score!!

For lunch, two of my coworkers got me out of the office for lunch at Native Foods Cafe, a vegan chain that started in Los Angeles and has finally made its way to Portland. It’s located at Bridgeport Village, which is conveniently located near my Lake Oswego office.

The menu looked amazing, and thanks to my decidiphobia, I had an insanely hard time choosing what to order. In addition to being totally vegan, they have a number of gluten-free items on the menu as well. I finally settled on the Ensalata Azteca Salad (totally redundant name, but whatevs), and my friend Emily and I shared an order of the Maryland Tempeh Cakes (think crab cakes, only vegan!).

{{Ensalata Azteca – aaaaMAZING}}

{{Maryland Tempeh Cakes with Chipotle Vegan Mayo}}

The tempeh cakes were by far my favorite. It was unREAL how much they tasted like crab cakes! My other friend Patty got the Rockin’ Moroccan Bowl with “chick’n”, which she also raved about:

{{Patty’s Rockin’ Moroccan Bowl}}

When I returned to the office, I got the best surprise yet: a gorgeous and completely “me” flower arrangement from my boyfriend Joe. That, I was definitely not expecting. Now my desk looks really festive.

{{Margarita flowers from Joe…complete with straws and strawberries. Is that not the coolest thing ever?}}

Needless to say, my birthday has been totally fab so far, and it’s only about to get better! Jamie, Joe, my family and I are heading to Pambiche tonight to celebrate with some delish Cuban food, followed by dessert at Back to Eden. Does. Not. Suck. 🙂

Before I sign off, here’s the Skinny on Native Foods Cafe:

  • Location: Bridgeport Village – 7237 SW Bridgeport Rd, Tigard, OR 97224
    Phone: (503) 968-9999
    Hours: Mon-Sun 11AM – 10PM
    Fun facts: The entire restaurant is vegan, with plenty of GF options and substitutions.

Happy Thursday to you, and Happy Birthday to me!!

❤ Sarah

Pre & Post Workout Snacks

This weekend I will be competing in the nations largest running relay race {{which starts at Mt. Hood and finishes at the Oregon Coast}}, so I figured it was a good time for a Fuel Your Body Right post.  Hood to Coast is where teams of 12 run 199 total miles all the way from Timberline Lodge to Seaside, OR.  Each person runs 3 legs that range anywhere from 4-8 miles and the race essentially takes an entire day {24 hours+}.  Last year was my first year and I competed with my work sponsored team.  This year I was nominated team captain lucky me and I’ve been itching with anticipation for this weekend for quite sometime.  Since I’ve been preparing lists and packing instructions for my 11 teammates for the past month, I thought I’d share some of my pre and post run/workout snacks. It is very important to fuel your body right when you are training/competing/working out daily {or essentially 3 times in one day<– No big deal :)}  so that your muscles are able to fulling recover.

Pre Workout:

  • Important to give your body the fuel it needs to gain muscle, burn fat, and recover as best it can.
  • High-carb, fiber-rich foods are the best choices, as they break down easily for maximum energy {examples: Banana, Trail mix, energy bar}. Don’t let the carb/calorie count scare you, according to this article, “Fueling exercise requires quality carbohydrates, lean protein, heart-healthy fats, and fluids.” Your muscles rely on those carbs for quick energy! Therefore, they are extremely important to maximize the effectiveness of your workout {lose weight, burn the most calories, fuel the energy to power through every training session}.
  • Have a snack 30-60 mins prior to your workout {larger snack= wait longer)
  • Working out on an empty stomach can cause muscle loss– If you don’t feed your body protein it goes into survival mode and draws protein from your muscle instead of kidneys and liver.
  • Smart pre workout snacks = banana with almond butter, nuts/trail mix, baked sweet potato, oatmeal w/ berries, unsweetened greek yogurt, and hard-boiled eggs.

Post Workout:

  • According to the Journal of the International Society of Sports Medicine, consuming protein and a little carbohydrate is best immediately after exercise.
  • Very important to fuel your body right after your workout <– Pref w/in 30 mins.
  • Post-workout fuel maximizes your workout and speeds up recovery <– Very important for me w/ Hood to Coast this weekend for speedy muscle recovery. Sports nutritionist and registered dietition Kristin Reisinger says, “You want to make sure you feed your body to help repair muscle tissues and replenish glycogen stores [which are depleted after a strenuous workout].”
  •  Smart post-workout snacks = PROTEIN SHAKE {I’m very big on smoothies in the morning for breakfast after a run}, hummus/veggies and pita (I also love these gluten-free crackers or rice crackers), open face sandwich on whole wheat w/ tuna or hummus+cucumber+tomato+turkey+avocado, rice crackers w/ pb+banana, greek yogurt and berries.

{Last year – Van 1 team!}

Hood to Coast Fueling (What to pack):

  • Bagels and PB
  • Bananas
  • Energy Bars
  • Nuts
  • Protein Powder ( I unfortunately wont have our household Vitamix to whip up a smoothie in the van, but I’ll be mixing my protein with water after each leg to help my muscles recover)
  • Pasta Feed <– Carb load for dinner 🙂
  • Important tip: They hand out different energy bars, gels, drinks, etc. (you name it they have it!) but don’t test out any new products the day of because you don’t know how your body will process them!

Good luck to everyone running and keep a look out for us! Pete’s Feet round 2 🙂

Also after Tuesday’s post I was challenged to test out a new mexican spot last night >>Nuestra Cocina << It’s in SE (aka not my side of the bridge) but it is up there as a new favorite! Helpful hint: Ask your server for advice, ours ways amazing and knew what menu items pair best together to compliment your palate perfectly!

❤ Jamie

{Pictures via: here, here}

Lentil Eggplant Hummus

As you know, I’m a hummus FREAK. Seriously, it’s a problem. Back in my hummus-slangin’ days, I would go through whole containers of it in a single day – yeah, every meal, no joke.

Lately, I’ve been obsessing over using lentils instead of chickpeas as a base for hummus. Lentils are one of the highest protein legumes, and as a vegetarian, that’s a huge plus. It’s definitely a different flavor than traditional chickpea hummus, but so so good.

After a jam-packed weekend of weddings, engagement parties, champagne brunches and general craziness, our fridge was pretty empty come Monday, with no time to shop. So I decided to work with what I had around the house – which happened to be leftover eggplant and sprouted lentils. Since Jamie’s favorite hummus is Trader Joe’s eggplant hummus, I decided to merge the two…and voila! Lentil Eggplant Hummus was born!

For the lentils, they are cheapest in bulk, but I prefer the pre-sprouted variety as they are easier to digest. Plus, sprouting foods activates their life force, which means more nutrients and enzymes for your bod. And, they cook faster, reducing prep time for us working girls 🙂 You can get these lovelies at most health stores:

I love making a huge batch of these and keeping them on hand for salads, hummus, etc. (so happy I did, or else I’d have nothing to eat right now :))

For the eggplant, you will need to roast it first. This is actually a pretty quick process if you use a broiler, set to 500 degrees. Simply slice the eggplant thinly, coat with high heat coconut oil, and place under a broiler for 3 minutes on each side, or until soft. Make sure to keep a close eye on it so it doesn’t burn.

Once the prep work is done, the hummus making is ridiculously easy. This goes great with cut up veggies, as a spread on a sandwich or wrap, or with your favorite crackers!


{{Trust me…it taste WAY better than it looks!}}

1 c. cooked lentils

1 small eggplant, or 1/2 a large one

2 tbsp. tahini

2 tbsp. lemon juice

1 crushed clove of garlic, or garlic powder to taste

1/2 tsp. salt, or to taste

1 tsp. cumin

1 tbsp. olive oil

Cook the lentils and roast the eggplant (directions above), then combine all ingredients in a Vitamix or food processor and blend until smooth and creamy. Add more cumin, garlic powder, and salt if you desire more flavor.

❤ Sarah

Por Que No?

I come from a family where just about everyone’s favorite food is Mexican – seriously, I don’t believe there’s anything my mom enjoys more than a zesty and flavorful taco – so I have been to many great mexican places in and around the area. Cactus Yaya, Casa Del Matador and Cha Taqueria & Bar are a few of our staples. My foodie brother’s hands down favorite spot is Por Que No on Mississippi, so last week we decided to brave the blazing heat and go wait in their always-out-the-door line. Even with no air conditioning and on a 100 degree day… it was still well worth it for this Portland restaurant chart topper!

Por Que No? is famous for their tacos, so the few times I’ve been there I’ve stuck to those.  Since I am an avid seafood lover a few of my favorites are the restaurant’s popular Camarones (spicy sautéed shrimp) and the Pescado (Alaskan cod).   A few others I’m fond of are the Al Pastor (pork grilled with pineapple) and the Pollo Asado (spicy chipotle chicken). Helpful hint: Always check the specials board because they feature a hand full of new options to try!

This time I decided to step out of the box and get Bryan’s Bowl with pineapple and grilled pork and an Al Pastor taco on the side. Due to the fact taco night for me usually turns into a monsterous taco salad, this bowl is now my new favorite.  It’s served with chips to side for dipping, but even without those {or the extra taco} it was more than enough to be considered a filling meal… I definitely ate way past my comfort level (<– At the time very well worth it!)

One of the major bonuses of Por Que No…?

Dipping sauces!! For a girl who loves variety and can’t get enough of her sauces, they have plenty to choose from!  <– The food’s so good though you almost don’t even want to mess with zestful punch it already packs – save the dips for the chips :)!

Por Que No

  • Locations: 3524 N. Mississippi Ave and 4635 SE Hawthrone Blvd.
  • Hours: Mon-Sat 11am-10pm and Sunday’s 11am -9:30pm
  • Menu
  • Cost: Tacos: $3-$4 Overall: $3-$11
  • Fun Fact: All night Happy Hour on Tuesdays!

If you’re in the area I would 100% recommend this place… and if you’re not, it’s well worth the drive! If you try it, let us know what you think 🙂

Happy Monday!!

❤ Jamie