Post Run Pyramid Workout


I’m so excited it’s finally Friday, more so than other Fridays because next week is Carnival aka I don’t have school aka I’m jetting off to the Canary Islands for the week to explore and experience one of the biggest Carnival celebrations in Spain–Santa Cruz de Tenerife! I’ve been really busy this week and last night was the first time in a few days I actually had time (and energy) to go to the gym (woof the highschoolers have been wearing me OUT lately!). So 8:00pm rolled around and I began getting ready. I already knew what workout I wanted to do and had it all planned out in my head and was pretty excited to go lift, but I couldn’t find my gym card! I’m sure if I would have went to the gym and told them, they would let me in, but my gym is kind of far away and I didn’t want to chance it and end up wasting my night. Instead, I decided to run outside along River Nervión for around an hour and when I got back I did a post run pyramid workout on my yoga mat. It took about 15 minutes for me, but you can do it at your own pace to fit your needs. I like it because it’s quick and targets a lot of different areas on the body. It’s great for a post run workout, because has more reps for arms and abs, but there is still some cardio (burpees) and leg exercies (glute kickbacks) as well to make it well rounded. 


That photo was taken in Hawaii last year when I went with my dad. By far the most relaxing vacation of my life….TAKE ME BACK! Well, this is a short post, so check out my other posts from the week:

  • Monday – Hiking to San Juan de Gaztelugatxe
  • Tuesday – A Day In Tuscany
  • Wednesday – No Time, No Problem (reblogged from Chelsea)
  • Thursday – Why Girls Should Be More Like Andi from The Bachelor

If you do this workout, I hope you enjoy it! Have a good weekend! 


Do you do workouts at home? Have you ever celebrated Carnival or Mardi Gras? 


3 Ingredient Lowfat, High Protein Hummus

Buenas dias!

How good does this look? Scroll down for the recipe! Nommsss.

How good does this look? Scroll down for the recipe! Nommsss.

It’s really nice here in Bilbao today! No rain, 55 degrees and sunny. Yesterday I was really busy teaching all day. But I got to wear my really cute new shirt from Zara, so it was okay.

Zara, I love you.

Zara, I love you.

Yesterday was exhausting because I teach ALL day. After school I teach a private lesson too, which makes my day around a 12 hours day. I had to run to Corte Ingles after my private lesson and THE BEST THING EVER HAPPENED. I found Starbucks lattes. I obviously had to buy one, and this is how I started my day today:

It's like I never left the states, except I bought the Starbucks at a mercado and Cosmo is in Spanish.......

It’s like I never left the states, except I bought the Starbucks at a mercado and Cosmo is in Spanish…….

And yes, that’s still the same magazine I’ve been reading since last week. The funny thing about buying magazines in Spain is a February issue actually takes me all of February to get through since I’m still learning Spanish. In the USA, I breeze through magazines in about 20 minutes.

Anyways, once I week, I usually make hummus and eat it all week long. I’m a hummus addict and you don’t want to see me when I run out of hummus…I get HANGRY. I ran out of hummus Thursday, so today was the day to replenish. I was so busy snapping pictures (and maybe dancing to One Direction in the kitchen….) so I could post the recipe for my normal hummus, that I forgot a main ingredient (olive oil)!! I didn’t even realize until I was eating it and the rest was already in a tupperware container in the fridge. But it tasted great, so I wanted to share this accidental recipe I stumbled upon today!

3 Ingredient Low Fat, High Protein Hummus

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Ingredients: 2.5 cups chickpeas, 1/3 cup lowfat greek yogurt (purchased at Lidl for Spain readers), 1/4 cup lemon juice (juice of 1 or 2 lemons)

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Prep time: 5 minutes | Ready in: 10 minutes

Rinse 2.5 cups chickpeas and pat dry with paper towel. Cut and squeeze juice from lemon. Put all ingredients in a blender. Blend until smoothness desired. Store in air tight container in fridge for up to a week. Enjoy with sliced vegetables, pita chips or on a salad (my favorite way).

Nutrition: 1/4 cup serving contains
100 kCal | 1.8g fat | 15.8 g carbohydrates | 4.3 g dietary fiber | 5.4 g protein
(Compared to Sabra Hummus, 1/4 cup contains 140 kCal, 10 g fat, 8g carb and 4 g protein)

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This hummus has a tangy taste, but the greek yogurt still makes it really creamy and the lemon enhances the flavor! I usually add some olive oil into mine, but it totally slipped my mind today and this recipe happened! I plugged in the recipe to get the nutrition facts and was pleasantly surprised to see how much protein it has and how lowfat it is. I would recommend it to anyone who loves hummus but is trying to cut down on fats or increase protein in their diet. In my opinion, pretty much everything tastes better with hummus and if you don’t love hummus I just don’t think we can be friends…. 

Me, every day. (click for source)


Do you love hummus? Do you make your own hummus or buy it? What’s your favorite store to shop at? Spain readers, what’s your favorite store in Spain to shop at? 

Oven Roasted Barbeque Chickpeas

My uncle Chris always says, “God bless the chickpea,” and I couldn’t agree more. I mean, why wouldn’t you love chickpeas? Reasons #1: Hummus. Reason #2: Hummus. Reason #3: Hummus. Reason #4-1,000,000: Hummus. 

Okay, there are more reasons to love chickpeas other than hummus. They are a good source of protein, especially for vegans or vegetarians, and also have fiber, folate, copper, iron and zinc. They are also really inexpensive. EN ESPANA, it’s like .51 euros for a jar, which is 1.5x as big as a US can. This is good for me because I am the kind of person who (if you follow me on Twitter, you already know this) doesn’t get their cracked iPhone screen fixed because it is equivalent to the price of a flight in Europe, and I’d rather travel (#wanderlustproblems). Okay, I’m actually putting off getting my phone fixed until after Carnival, because I’m scared I’m going to drop it sometime that week too…

Anyways, I’ve been experimenting with other ways to cook chickpeas specifically EN EL HORNO (in the oven). I’ve made a few recipes, but I wanted to share with you guys my favorite thus far. If you like chicken nuggets dipped in barbeque sauce, or anything barbeque flavored, this is for you! I LOVE chicken nuggets with barbeque sauce and when you roast chickpeas in the oven they get nice and crispy. Throw on some barbeque sauce, and it reminded me of chicken nuggets with barbeque sauce. Nommmssss.

Oven Roasted Barbeque Chickpeas 

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Ingredients: 1 can or jar of chickpeas, 1/3 cup barbeque sauce (I used Hunts because it is the only kind I could find in Spain, but any kind would work)

Prep time: 10 minutes | Ready in: 45 minutes

Preheat oven to 225 degrees celcius (450 degrees farenheit)
2. Rinse chickpeas and pat dry completely with paper towel (VERY IMPORTANT TO DRY THEM THOROUGHLY…YOU DON’T WANT SOGGY CHICKPEAS)
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3. Put dried chickpeas in bowl and mix in barbeque sauce. All chickpeas should be lightly coated in barbeque sauce. If they aren’t all coated, apply more as needed.
4. Place chickpeas on greased baking sheet. I covered my baking sheet with aluminum foil and then greased it (using the oil + paper towel method I talked about in this post…). Spread chickpeas out so they aren’t on top of each other.
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5. Place baking sheet in oven for about 30-40 minutes. Each 10-15 minutes, use a spatula to move the chickpeas around and flip them so one side doesn’t get too burnt. You can also apply more barbeque sauce if you want (I applied a little more!).
6. OPTIONAL: Take multiple selfies and send snapchats in the kitchen while they are cooking because you are bored/clearly overly excited about the chickpeas.



7. Remove from oven and let cool. Once cool, enjoy plain or add them to another dish! I added mine to a salad (featured in my “What I Ate Wednesday” post)! It reminded me of a barbeque chicken salad, but it was with chickpeas so vegetarian friendly! You can save any leftovers in a tupperware in the fridge for 5-6 days and they will be fine (they won’t be as crispy/crunch, but they will still taste good!).

Mixed greens and spinach with sweet potato, tomato, avocado, feta and OVEN ROASTED BARBEQUE CHICKPEAS!

Mixed greens and spinach with sweet potato, tomato, avocado, feta and OVEN ROASTED BARBEQUE CHICKPEAS!

Nutrition: 1/4 cup serving contains
87 kCal | 2.7g fat | 27.1 g carbohydrates | 2.5 g dietary fiber | 4 g protein

Most of the sugar in this recipe comes from the barbeque sauce, so depending on the brand or kind you buy, you can lower the sugar and carbohydrates. I really enjoyed these because they are very versatile. You can snack on them plain, or add them to dishes. Along with a salad, I think they would be really good on top of a baked sweet potato or in a pita with lettuce, tomato, and avocado. They are also nice and crispy!! Roasting the chickpeas in the oven gives them a whole new taste! If you didn’t know that these were also an ingredient in hummus, you would never guess after eating them roasted.

Also, you can adjust the recipe depending on how many you want to bake. Last, I’ve said it before, but I prefer plant based protein and believe that if you get more protein from plant based sources, it is healthier. I am a huge fan of chickpeas as a plant based protein! They have a different texture than most other beans like black and red beans, and as I’ve learned from experimenting with them, they are very versatile for cooking! After you make this recipe, I’m sure you’ll also be saying, “God bless the chickpea.”


Do you like chickpeas? What is your favorite way to eat them? 

Think Pink! Quinoa Style

Hi loves!

I hope you had a good Monday. Mine was filled with a whole lot of nothing. The day after I get home from a trip (whether it is a weekend, week or month), I am always exhausted and need a full day of recovery from traveling. I only moved today to go to work and the grocery store (*judges self*). I still need to figure out how to recover from a trip more effectively than submersing myself into the Netflix movie Suzanne’s Diary for Nicholas.

Grab your tissues y'all.

Grab your tissues y’all. 

But this movie was so good. Tear jerker. Grab a box of tissues if you are going to watch it. And maybe chocolate. And maybe, maybe wine. Definitely wine.

Looking back, I guess I did more than watch this movie and work today. I also had my roommates try my peanut butter banana energy bites. When I opened the tupperware to have them try one, they were so hesitant. But after they ate them, they were shocked by how good they were! Eating healthy does not mean it’s going to taste gross. Then, I had my spanish roommate try a date because she’d never had one (I’ve been making homemade Larabars with dates! Nommsssss). She wasn’t a fan. You can’t win them all lol.

Okay, so this is a really random blog post but I also wanted to post a recipe of a food I’ve featured on my Instagram and my “What I’m Loving” posts. It’s PINK QUINOA! QUE MONO!

Pink Quinoa with Beets and Goat Cheese 

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Ingredients: 1/2 cup uncooked quinoa, 1-3/4 cup vegetable broth, 1/2 cup canned or jarred beets, 1/2 cup beet juice (from the can or jar of beets), 1/4 cup goat cheese

Prep time: 35 minutes | Ready in: 65 minutes

Directions: Measure out 1/2 cup uncooked quinoa and put in a pan with 2 cups vegetable broth (you can use water too, but I prefer vegetable juice as I think it adds more flavor). Let quinoa soak in vegetable broth for about 10 minutes. After 10 minutes, turn the heat on high and bring quinoa to a boil. Once boiled, reduce to a simmer and allow quinoa to cook until the vegetable broth is absorbed into the quinoa. Add lid if you want. This should take about 20 minutes. After it is done, allow quinoa to cool and move it into the fridge for about 30 minutes. While quinoa is cooling in the fridge, cut 1/2 cup beets and 1/4 cup goat cheese. When quinoa is cool, take out of the fridge and add the beets and goat cheese to quinoa. Last, pour in about 1/2 cup beet juice from the beets (use your own judgement, you don’t want it to be soupy, but you want it to have a nice pink color). Enjoy plain or on a bed of greens. I ate mine with spinach!
Note: I cooked my quinoa the night before and let it cool in the fridge all day before preparing this.

Nutrition: 4 servings, 1/2 cup each, 1 serving contains
206 kCal | 8.6g fat | 20.1 g carbohydrates | 2.3 g dietary fiber | 12 g protein

I really like the nutrition facts of this recipe. Good balance of fat, carbs (high in fiber) and protein. I also love this recipe because it’s colorful! Any natural food that has a rich color is generally rich in nutrients. Beets are a deep pink color and are full of antioxidants. I love learning about antioxidants because they are a newer discovery (relatively speaking) in nutrition and medicine. We have known about vitamins and minerals for a long time, but the health benefits of many antioxidants is still being researched today. Beets contain polyphenols and betalains. Along with antioxidants, they also are very nutrient dense in folate (arguably, the MOST important nutrient for pregnant women as it helps prevent spinal bifida), manganese, potassium, copper, fiber, phosphorus, vitamin C, iron and vitamin B6. Aside from the nutrition benefits of eating beets, I think I liked this recipe best because it was pink.

But really.

But really. 

How do you recover from a trip? What is your favorite way to eat quinoa?