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New recipe and Update for you

Hello Hello!

Let's start with the update. I have no chill and cannot hold myself back from telling you everything :)

I have finalized details for my in-studio classes. For those who don't know, I am VERY LUCKY and was able to rent space within a brand new boutique gym. The space is Cross Conditioning Training, created by Jen Dufresne. It is located in Providence Plaza across from Poppy's Bagels...oh and you may remember the exact same center that Flywheel was located. We are on GO February 1. Here is the schedule:

Mondays Crush/50 9:30am

Tuesdays Crush/50 7:45am

Wednesdays Crush/50 9:30am

Thursday Strength/50 6:30am

Thursday Crush/50 7:45am

Each class is 50 minutes long.

Crush/50 is more similar to a barre class. It will be a total body sculpt class that utilizes lighter weights, bodyweight, bands, and pilates balls to create complete fatigue in the glutes, thighs, arms, and core. Anyone is welcome to join and will be challenged at their own level and pace. Modifications for injury, pregnancy, postpartum, etc will be given and fully accessible in all movements.

Strength/50 is more of a circuit/bootcamp style class. We will use heavier weights, bands, and other equipment to train and strengthen larger muscle groups. Expect focused work on legs, glutes, shoulders, triceps, back and core. Cardio bursts will be infused into the workout but can be modified. Anyone is welcome to join this class and will be modified for your personal circumstance.

The space will accommodate 10 people per class with PLENTY of space in between your mat. We will not be sharing equipment and have strict cleaning and turn-over procedures.

I will be selling class packages as a single, 10-pack, or 20-pack. I would LOVE to have you join for a class in the first week! Booking will begin next week for the first day of class on Monday 2/1.

Now onto the recipe. I do not have a pic, but I will update once I re-make and take a presentable picture ;)

Sausage, Sweet Potato Layered Skillet


1 pound of turkey/chicken sausage. I used 365 brand chicken breakfast sausage, but you could use Italian sausage too

1 large sweet potato shredded

2 cups shredded kale (could sub spinach)

5 eggs

salt, pepper, other seasonings

optional: cheese


  1. Preheat oven to 375

  2. Shred sweet potato using a box grader or food processor with the shred attachment

  3. Brown the sausage in a cast iron skillet, transfer to paper towel

  4. Wipe skillet if there is too much oil. Leave a small layer of fat to brown the sweet potatoes

  5. Add sweet potatoes in a layer to the bottom of the cast iron skillet. Allow them to cook for 2-3 minutes. Add salt and pepper and any other seasonings you like.

  6. Layer on kale along w/ additional salt and pepper

  7. Break the eggs in various spots on top the kale.

  8. Add sausage as the final layer. Add cheese if you prefer.

  9. Cook on the stove eye for about 4 minutes, transfer to oven for 10 minutes or until browned and kale begins to crisp a bit.

**I added a little hot sauce and some yellow mustard to the top...add what you like!**

This isn't fancy's a great weeknight option that makes easy leftovers for lunch. I roasted some carrots and Brussels sprouts to have on the side.

Another easy recipe that my husband really liked.

Turkey Taco Casserole


1 pound or container of ground turkey (I used 99% breast meat)

1 spaghetti squash

1 red bell pepper

1 onion

2 tsp cumin

2 tsp smoked paprike

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 can rotel tomatoes and green chilies

2/3 cup water

1 tbsp flour

1 tsp Elote seasoning from TJ *optional*

cheese *optional*


  1. preheat oven to 400

  2. vent the spaghetti squash by piercing it all over with a knife. Microwave it whole for 4 minutes.

  3. cut the squash in half and remove the seeds. Sprinkle with S&P and olive oil.

  4. Place it cut side down in a 9x13 casserole. Place in the oven for 20 minutes or until the squash is squishy to touch.

  5. meanwhile, dice the onions and add to a cast iron skillet. After 5 minutes, add ground turkey meat and your seasonings listed above. Break apart using a wooden spoon. After 5 more minutes add diced bell pepper.

  6. Stir in flour

  7. Add tomatoes and water.

  8. Stir and simmer until the sauce gets a tad thicker from the flour

  9. string the squash using a fork and mix the meat sauce into the squash strands. Add to the casserole dish.

  10. Add cheese if desired.

  11. Bake for 30 additional minutes until bubbly.

  12. Can serve with guac, salsa, sour cream, additional cheese and taco toppings of your choice.

Let me know if you try these recipes!! My husband liked both :)

Send any questions you may have about the in-studio classes! My zoom schedule will mostly stay the if you prefer Zoom, I am here for ya!

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