Happy Weekend!

I hope you are all having a great start to the weekend.  I know that I sure am 😉

Yesterday started out just like today will start out, with a workout at the gym with Brian.  I completed workout C of Tina’s Best Body Boot Camp, and made sure to use some heavier weights than what I had been using for the past couple of weeks.  I really wanted to feel the fatigue at the end of the ladder sets, and I certainly felt it by the end…and I am feeling it in my chest today!  I just love that burn…

Today, I teach Body Pump and I am a little bit nervous about the chest track after those ladders…oh well!

I then had to pick up a Starbucks gift card, and since I was there I also picked up my own little treat.  I made a very tasty new-to-me combo that tastes just like a pumpkin spice latte without all of the calories!

I asked for a tall nonfat cappuccino with three pumps of the pumpkin spice syrup…it tasted just like the real thing!




After a busy day of work, Brian’s mom and I met at our wedding reception venue to take a look at some linens and chair covers.

They greeted us immediately with glasses of white zinfandel, I knew there was a reason we liked this place 😉

We decided on the chair covers, which I absolutely love!  The color we went with is actually called “beige.”  I never would have thought that is what the color would be called, because to me it looks more like a champagne.  I think that each company that makes fabric just creates their own names and tries to make them as creative and confusing as they can so that it is impossible to match two colors to each other.  Who knows!   As far as other linens, that is still to be determined, but we will figure it out soon!




I then came home and made a yummy dinner.  Taco-style spaghetti squash.

I simply cooked the spaghetti squash using the microwave method, I then added in some Morningstar Farms meal starters that I cooked up with chili powder, spinach, onions and jalapenos.

I combine the meal starters mixture with the spaghetti squash, 1/4 cup salsa, 1/4 cup black beans, and 1/4 cup refried beans.

I poured the entire mixture into the squash and topped it with about 1/8-1/4 cup cheddar cheese and baked it in the oven at 400 degrees for 10 minutes.

Brian was a little apprehensive when I told him what we were eating for dinner, but once he started eating the dish he could not believe how tasty it was!  Another repeat meal to add to the books.

We had an easy relaxing Friday night. I hope yours was great too!

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  1. Tara you are a genius!!! I always make spaghetti squash italian style and I’ve never even thought to branch out. Taco spaghetti??? YES!!! You have changed my life for the better!

    • You have to try it…you will never go back 🙂 Ok, you will just have a different variety of spaghetti squash options 🙂

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