It’s been a damn good week

And by damn good, I mean my food and workouts have been solid. I feel pretty good at my new job and I ventured into the campus gym at the new school. Working at a college has its advantages and getting a workout in on my lunch hour is definitely one of them. It not only allows me to break up my day, but when I leave the office I have the opportunity to get home and relax.

Tonight isn’t as relaxing as I want, but I’m getting things done such as the dishes because they pile up fast with prep! Cleaning the kitchen and putting away laundry. I’m also getting a chance to watch some of the things in my queue. Tonight’s movie is Patrio Games. Oh Harrison Ford you beautiful man you.

Since Sunday I have gotten in 5 workouts including 2 weight days, a Zumba class and two running days. Yesterday was my first day venturing into the weight on campus – the cardio and weights are in different rooms – and I got a really good leg day in. I was slightly sore today, but not enough to prevent me from doing a little over miles in interval sprints. I have felt really good about this week and for the past two days I have fit Tangueray and tonic in with dinner! I would say that’s a win.

I’m proud that my food has been almost perfect and that my water has been good too. Tracking isn’t just for when you’re loosing weight, it’s for maintaining too and sometimes it’s eats to forget that. Sunday I shared a photo from last Tuesday that showed me crazy bloated and a few pound weight gain over a months time. In a week I have lost some of that bloat. Here’s my progress.

In the left is the photo from last Tuesday and on the right is the photo from this Tuesday. Hell yes I was bloated. It’s crazy how your body reacts to food and lack of workouts. Science.

Tonight I’m planning out my meals for tomorrow and Friday. My supervisor wants to take me to lunch so I’m leaving plenty of room for wherever we go. We did talk about it today and I told him a lean meat and veggies would ideal. He’s got a few places in mind so fingers crossed. Friday I have no plans and Saturday I have a Pig Roast Party around dinner time. I’m excited and nervous all at the same time. It’ll be a good test of how I act after I’ve been so good for a week.

Here’s the week so far in pictures.


How has everyone been doing this week?

❤ Cristina


Weekend roundup

It’s been about two weeks since I’ve posted and it has been a busy two weeks! I recently started a new job and I now have a commute. It’s definitely a shock to the system to go from a 5 minute drive to work to a 45 minute drive. It’s an easy drive though and the hours are much better so I don’t mind the time in the car. Since I was getting settled into the office I wasn’t worrying so much about the gym. I did make it to Zumba on Monday, a run through the city on Thursday and an upper body weight session Friday. I would say that was good for what I was handling. 
Along with being busy with a new schedule, I wasn’t tracking my food like I should’ve been, but it was more than that. It’s not about tracking to just lose weight. It’s tracking to maintain the progress thus far. I’ve gained 4 pounds back and it feels like a million. This is from a month of on and off tracking. I had some great days and I had some not so great days. It took some time to gain 4 pounds, but I’ve got to push forward and get back on track. With starting a new job, there were a lot of lunches out with new people; this made it really had to make good decisions because eating out isn’t the most flexible. However, I was able to control my work day meals on Friday. I believe Friday and Saturday were definitely successes. Macros were pretty close to perfect and I didn’t feel like I was missing anything. Saturday night I even got a burger with a beer. Well, when beer fits your macros it’s always a good day. I have my macros and meals written out up to Tuesday for right now. I have some food prepped, it just needs to be assembled. This week will be a good week.

Here’s my photo round up for last week. I’m hoping to post more often and share more recipes. I’ve tried a few more fun combos that I was think are worth repeating. 

4 pound weight gain


proud of where I’ve come from


city run, ignore the splits – holy traffic lights


Friday evening upper body lifting session


felt confident in my shorts on Saturday, had to tale a conparison photo


farmer’s market haul


package from Jen in North Carolina


New Mexico style turkey burger


I hope everyone has a great Sunday. Cheers to getting back on track and remembering how far we’ve come. Never going back!

❤️ Cristina 

Recipe: Modified chicken wing dip stuffed pita

With summer BBQ’s and gatherings over bonfires, there are some treats that you just can’t escape, nor would you want to. For me the list contains s’mores, guacamole, burgers and chicken wing dip. I know I’ve written about chicken wing dip before because I make it at other times of the year for a bunch of different kinds of parties. The last time I made it was for the Superbowl and it was just as much of a success as it was when I made it for Thanksmas.

However, this time around I really wanted to make a version that I didn’t feel guilty eating. This isn’t something that I eat often, but even still, I know the ingredients and they’re not all things I typically consume.

We had been invited to a pre-4th of July BBQ and knowing this crowd, I knew what kind of food to expect (I may have had a few too many cupcakes), so I figured I could leave some extra wiggle room with some on the fly modifications the foods I was bringing to the party for myself. I made my regular batch of dip for everyone else, and had brought the recipe below for myself.

What You’ll Need:

  • Joseph’s flax and oat pita
  • 60g of fat free cream cheese
  • 3 teaspoons of Frank’s Red Hot
  • 4 ounces of chicken
  • 1/2 tablespoons of Rosemary and Sundried Tomato seasoning
  • 1/4 cup Mexican blend cheese


  1. Pre-heat oven to 350 degreees.
  2. Spray baking sheet and lay out chicken evenly apart, bake for 7 minutes or until cooked.
  3. While chicken is baking, in a bowl soften 60g or 4 tablespoons of fat free cream cheese.
  4. Add Frank’s Red Hot to cream cheese. Set aside.
  5. While chicken is still hot, tear apart into bite size pieces, add to cream cheese mixture.
  6. Stir in Rosemary and Sundried Tomato seasoning thoroughly – nothing worse than a full bit of spice!
  7. Stir in shredded cheese. Set aside.
  8. Take your pita and open the pocket.
  9. Stuff chicken and cheese mixture into the pita. Bake on an ungreased baking sheet until outside is crispy.

This recipe serves one and it’s super filling. I had it as an in between meal while we were chatting and playing yard games. It could be served for lunch or dinner because the portion is enough to keep you content. You could also serve with pita chips if you wanted a little more carbs to the meal.

Macros and nutritional information:

Fat: 12g

Carbs: 21g

Fiber: 4g

Sugar: 6g

Protein: 48g

Macros will vary as you change ingredients and portions.

Filling before baking!


❤ Cristina