October 30th – “Switch up routines with yoga, or weights, or meditation.”


I didn’t do any of the exercises suggested by my horoscope, but I did add something new to my routine.

I’ve been out jogging or at the gym 5 times this week which wasn’t enough to make up for all the heavy meals I’ve had. Last week, I went out for Shanghai dumplings, made lamb shanks, and had dessert for breakfast.


Recipe for lamb is at the end of post.

Did I mention that I made cookies last night too?

I definitely needed to do an extra workout yesterday!

I only got through the first 10 minutes of this dance video, but I plan on doing the whole thing tonight. This is a great for anyone like me who isn’t very coordinated. A lot of the work out videos out there are too fast, advanced, and frankly, DANGEROUS, for the average person.  I think many fitness classes don’t spend enough time warming up and speed through the movements in order to increase calorie burn. If you’ve taken yoga at a studio AND at the gym, you know what I’m talking about!

Based on this video, Ryan Heffington really knows his stuff and how to teach. It’s like having a real dance teacher at home!


Lamb Shank

2 to 4 lamb shanks

12 oz can of beer (preferable a stout/dark beer) OR red wine

12 oz can of beef broth (or half a box)

1/2 onion, diced

2 carrots, diced

2 stalks of celery, diced

½ can diced tomatoes or fresh

3 sprigs of fresh thyme

3 sprigs of fresh oregano

2 cloves minced garlic

A few tablespoons of olive oil

Salt and pepper to taste

  1. In a large pan, brown lamb shanks (about 5 – 10 minutes) with some olive oil
  2. In a large pot, brown onions and garlic with some olive oil. Then add all other ingredients including lamb shanks. Bring to boil. Then simmer for 2 to 3 hours until meat is falling off the bone. If the sauce gets too thick or dry while simmering, add more broth and beer. It’s goes well with a side of mashed potatoes and your favorite greens!




Apple Cider Caramel Cookies

1 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

3 cups flour

10 packets (1 box) apple cider powder

½ tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1 package (36 count) small caramels



  1. Cream butter and sugar, then add eggs and vanilla
  2. Mix all dry ingredients together
  3. Slowly add dry ingredient mixture to wet. Mix until just combined.
  4. Refrigerate for at least 1 hour
  5. Divide dough into 36 balls, flatten the dough balls, then wrap each caramel with dough.
  6. Bake at 350 degrees for 12 to 13 minutes. They’re ready when the caramels have fully melted and the cookies look flat.

Original recipe here

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