Strawberry Parfaits and Starting Work

So apparently today is National Strawberry Parfait Day!

I decided to participate by making this beauty

Strawberries, Greek yogurt, oats, honey, repeat. I topped it with chia seeds for some Omega 3s.

Also today is my first day of work, so I am heading out early to make sure I don’t get lost (even though I practiced my route a couple times over the weekend-I just can’t trust my shaky sense of direction).

Ready to go!

Wish me luck 🙂


Summer Berry Terrine

I am still cruising, but I wanted to share one of my favorite summer recipes. It is chock full of summer berries, and antioxidants. Although it does have sugar in it, I think it would fairly easy to make a sugar-free version.

This is one of my mom’s favorite dessert recipes to bring to a summer picnic. I love that it is so light and fruity. It also looks great for Fourth of July!

Summer Berry Terrine

adapted from Mixed Berry Terrine

serves 8


1 1/2 envelopes (.25 oz) each unflavored gelatin

1 1/3 cups white grape juice

1/3 cup sugar (increase if berries are not sweet)

4 cups mixed berries, we use hulled and halved strawberries and blueberries


Sprinkle gelatin over 1/3 cup grape juice and let soften for 2 to 3 minutes.

Heat another 1/4 cup of grape juice in a small saucepan. Add the sugar and stir over medium heat until dissolved. Add the gelatin mixture to the warm sugar mixture. Stir to combine and then add in the remaining 3/4 cups of grape juice.

Place the berries into a 4×8 inch loaf pan. Pour the gelatin mixture over the berries. You may need to gently press down the berries so they submerge. Refrigerate until firm, about 3 hours.

To unmold, first use a knife to loosen the edges of the mold. Then microwave 2 cups of water until hot. Pour water into a large casserole dish. Set the mold in the casserole dish and let sit for 1-2 minutes. Invert onto a serving platter and shake firmly to release.

PB & J Smoothie

After posting mostly pictures the past few days, I decided to actually write a blog post today 😉

Honestly, Day of Dance pretty much killed my weekend. I was not able to go to my Saturday morning cycle class, and all the dancing left me super exhausted with a small mountain of work to get through. Not many fun eats or exciting work outs going on! But this week I am really motivated on the exercise front, because SPRING BREAK IS NEXT WEEK!! (shouting is really the most appropriate way to talk about a 5 day cruise with 14 great friends, clearly).

Here are my workout goals of the week: running 3 miles twice, cycle class twice, yoga once, the last week of the Hundred Push Up challenge (these are so hard now), and 2-4 dance rehearsals depending on whether I have Friday evening rehearsals

On the eating front: As I have mentioned, I am attempting to eat mostly low sugar foods to prep for all that beach time :). This week’s meals will consist of a lot of the usual: Greek yogurt, smoothies, eggs, frozen veggies, as well as



Egg Muffins (recipe in tomorrow’s post)

And of course, several spoonfuls of pb (topped with a sprinkle of cinnamon)

On the subject of peanut butter, I made a PB & J smoothie this morning that was delish! It is inspired in part by my dad, who can eat peanut butter and jelly sandwiches at any time for days on end, and also by this milkshake.

PB & J Smoothie


3/4 cup frozen strawberries

1 cup milk

1 1/2 Tbsp peanut butter

1 scoop protein powder

Blend it all up and enjoy lunch for breakfast!

Look out for my blogger book club review of The Paris Wife sometime this afternoon/tonight/whenever I want to procrastinate school work