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Hills and Flats

Blog Updates

I am currently making the switch to a self hosting blog (using Blue Host) and giving the ol’ blog a makeover, so I apologize that I have not been getting around to everyone’s blogs this past week or so. It’s quite time consuming!

This transition is completely new to me and I am doing it all on my own (I looked at some blog services out there but it’s just too expensive and this is just a hobby for me).  But it’s also kind of fun to figure out all this technical stuff!  Hopefully everything will go smoothly and I can add some more features to the blog soon! 🙂

I decided to make the switch because I want more control over what I can do on my blog, plus I just ran out of media space (total bust!) and by self hosting it’s unlimited.  I figured I might as well try to figure this out!

Hills and Flats

The other day I tackled another interval workout on the treadmill during my lunch break.  Usually when I come up with a workout I map it out ahead of time.  This time I made it up as I went along (and wrote it down right after I was done!)

As I was going through the workout I realized I was doing another version of Rolling Hills.  Only this time the intervals were longer and I spent the majority of time running or jogging. It was a nice mix of running hills and flats.

Here’s what I did:

I started out running 6.5 mph with no incline.  Each minute after that I would up the incline and lower the speed.  I did this for 5 minutes.  After that I ran another flat at 6.5 on no incline.  The next 5 minutes were more hills with the incline increasing even more each minute.  I repeated another 6.5 flat for 5 minutes and ended with a final set of hills.

This was tough but if flew by! I think this may be a favorite out of the interval workouts I have posted.  Try it out!


Is your blog self hosted? Why or why not?

Roasted Tomato and Garlic Couscous with Goat Cheese

I have been craving goat cheese. I think it’s from reading others’ blogs and seeing their meals filled with the delicious cheese.  I knew I had to get my hands on it soon to satisfy my cheesy craving!

Good thing I had to make a pit stop at Whole Foods yesterday after work.  We’re putting on a Farmers Market at work tomorrow and the nice folks at my local Whole Foods are donating reusable bags for us to give out to the attendees.  So after loading my car with the boxes of bags, I grabbed a shopping basket to pick up a few items.  Goat cheese was #1 on the list!


I’m not a huge fan of cooking, especially when it takes up too much of my time.  Therefore I typically only make simple meals with only a few ingredients.  Tonight was no different.  I literally picked things from my pantry and fridge, threw em’ together and hoped they tasted decent at the end.  This meal tasted more than decent.  It was freakin’ awesome! 

Roasted Tomato and Garlic Couscous with Goat Cheese

Serving Size: 2-3 entree portions or 4 side dishes


  • 2 large tomatoes
  • Head of garlic (I love garlic…a lot.  Like I could eat it by itself, so by all means cut this down if it’s too much for your liking)
  • 1/3 cup diced onion
  • 2 tbsp capers
  • 2 tbsp olive oil to roast the tomatoes and garlic (could omit and just use cooking spray)
  • 1 box of couscous (I used this brand and flavor)
  • 4 oz goat cheese
  • Fresh basil, chopped
  • Salt
  • Pepper
  • Optional: A good crusty bread to have on the side


Preheat oven to 375.  Dice tomatoes and head of garlic in large chunks.  Toss in olive oil and place on a baking pan.  Season with salt and pepper.

While the tomatoes and garlic roast (roughly 30 minutes), cook couscous according to package directions.

In a large serving bowl, mix the couscous, tomato and garlic mixture, onion, capers, goat cheese, and basil together until blended.

Slice up some delicious bread if you’d like…

Spoon out a hearty serving and enjoy!

Roasted tomatoes are seriously amazing and I don’t know why I don’t make them more often.  If you have not roasted a tomato yet, DO IT.  You will not regret it. It brings out the most delicious flavors.

I am already looking forward to leftovers tonight! 🙂