Happy snow day!  Like most places this year we are once again buried in snow.  No need to hibernate though.  Sledding today was a blast and a great workout.  I also got a great does of Vitamin D out in the sun!
Just wanted to share my most recent photo shoot pics with you.  I usually do a shoot once a year to see my progress and have some fun.  These are from almost a year ago.  Can't wait to do another shoot in May.  I have made some great progress this year.
If any of you are interested in my plan shoot me an email I would be happy to get you started!

Thank you Jason Halbert LLC for more fabulous photos!  

Hey there,
How is everyone?  Long time no chat.  I have been so busy working towards my goals this year its been tough to reach out to you guys.  Hoping to get on a regular schedule really soon.  I have some fabulous new recipes and some great quicky workouts to keep you moving and burning those calories.  I'm going to add in some stretching routines too.... I don't know about your guys but I don't stretch nearly enough.

Here's a quick HIIT Workout and a yummy recipe for these FREEZING winter nights!

30 seconds of burpees
30 seconds of recovery
15 second sprint
30 seconds of recovery

(Repeat 2 - 4 times)

Then,
10-30 crunches
Jog 1-2 miles

Stretch

Apricot-and-Cinnamon-Glazed Pork with Roasted Vegetables

Preheat the oven to 400 degrees. Mist a baking sheet with cooking spray; arrange 1 cup quartered brussels sprouts and 1 cup quartered fingerling potatoes in a single layer on sheet. Mist with cooking spray, season with salt and pepper, and bake for 30 minutes, flipping halfway through. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 4 ounces lean pork tenderloin and cook for 3 to 4 minutes a side, or until internal temperature reaches 145 degrees. Whisk together 2 tablespoons 100 percent fruit apricot preserves, 2 teaspoons balsamic vinegar, and 2 teaspoons cinnamon. Coat pork with apricot mixture and cook for 2 minutes more