Getting Back on the Horse

Well I’m back!

Namon and I had a family thing in Indiana, and once there I really didn’t have much time for posting… or exercise. 😣

I was totally off the wagon, and ate some deliciously awful things for me! Fries, burgers, and in my special case some amazing full gluten bread that ruined two full days for me and still has my gut twisted up. 

Bread, why won’t you let me love you?

When you fall off the workout wagon it is extra hard to climb back on. You know that it is gonna hurt, and you’ve tasted the sweet life of Netflix and pizza. This is when you need to grit your teeth and push yourself.

The day after we got home I went right back to P90X3.

Thankfully the four days I missed were recovery days, so mostly stretching and light cardio.

Yesterday was Isometrics (which felt so impossible when the week before it felt easy) and today was Dynamics which went better.

At least, once you started a habit, getting back into it doesn’t take as long as it did when you first began.

It was wonderful to see family and pick up Mjulnir, the newest fur baby, but it was also good to get back to my routine.

Hang in there folks! And know that you can always get back on the wagon after a fall. It happens to all of us!

Here is Mjulnir, after his first vet visit, poor baby!

One of those days

Guess what I’m having!

I forgot to set my alarm, so I got a late start to my day. Normally this isn’t that big of a deal when Namon is out of town, but today I was planning to make a crockpot meal to celebrate his return.

I love the crockpot because usually it is very easy.

This meal was not. At least, not when you are fighting the clock because it needs six hours to cook and today was a long workout day!

Eccentric Lower, and Ab Ripper X3. 

I didn’t even shower, I just started to prep in my workout clothes!

I made a HUGE mess in the kitchen! It is pretty much covered in grease, I will have to mop, and I made a ton of dishes. I even broke a tablespoon while trying to get my honey out of the jar. This had better be the best meal ever.

We all have those days, guys! All of us! I’m gonna do my best to shake this off, clean my kitchen, and turn this day around.

If the meal turns out I will glad share my video (I look so over everything in the video, but hey!) and post the recipe.

Good luck out there! I’m gonna shower!

Becca’s Not-Quite-Jambalaya Jambalaya


Namon had to work late, so I wanted to help out by having dinner ready for him and he returned home.  I basically typed in “chicken, tomatoes, zucchini” into AllRecipes and got a lot of things I just couldn’t make, and one thing I could make IF I substituted… a lot.

Here is my healthy “Not-Quite-Jambalaya Jambalaya”!

For starters, click here for the original healthy jambalaya recipe.

I didn’t have the right kind of sausage, the shrimp, or the green peppers.

What I had, was hot sausage, spicy hungarian peppers, and hope. Here is the video to see what I did and how it turned out. Sorry for wearing jammies, it was a Sunday! Also, sorry for scolding the cat! She was clawing up the rug!

This recipe was Namon approved, even if it wasn’t “Cooking with Namon”! 🙂 I’m just happy he liked it!

Let me know what you think, if you made it, and how to improve upon it!

Happy Sunday, everyone!

Homemade Gluten Free Pizza!

Screenshot 2017-08-13 18.19.13

We made homemade pizza!

We kind of cheated. We bought the crust frozen from a store. It is made by a local bakery and turned out absolutely delicious!  We DID make a video, where I roll out the dough and talk about baking gluten free.  Namon also filmed a little while we waited for the dough to rise. You can watch that video below.

I CAN share a full gluten crust recipe if you want a good one! 🙂

We DID make the sauce from scratch.  We always make our sauce ourselves.  It just tastes better.

We use:

A can of plain tomato sauce

Half a can of tomato paste

Fresh basil

Fresh oregano

Fresh thyme

Red pepper flakes

Garlic powder

Half a tsp of sugar

Salt and pepper

Below you can watch a video of how we make our pizza sauce.  It is really easy.

On the pizza we put our sauce and:

Hot Italian sausage


Smoked Mozzarella


We baked it for about 12 minutes at 400 degrees, and it was delicious!  Namon claims he still likes my crust the best.  I love this man!

Here is the site to the gluten free beer I mention: Unity Vibration 

Also, we used Yuki’s cat tower to film… she was displeased.



Six Eggs Shy of a Frittata 

The beacons are lit!!!

We need more sun on these pasty bodies!

This morning was a tough one! We had MMX and Ab Ripper X3! I was drenched in sweat by the end! 

I love MMX! I feel like Black Widow, punching out the bad guys! 

Granted I look more like a skinny English teacher who thinks she looks like Black Widow, but who cares! I’m in my own living room and if Namon judges he never tells me! 😉

Perks of the weekend workout, Namon makes breakfast. 

Today he wanted to attempt a frittata. He asked, “So, it’s like scrambled eggs without being scrambled right?”

“Sure,” I said, with a LOT more confidence than I actually had. (I never had a frittata much less made one) “I think you scramble the eggs in a bowl and pour it over things in a pan?”

“Like an omelette but not folded?”

“You got it!” I assured him, and then ran away to put the living room back together.

What resulted was kind of like a tasty egg pizza? It was really thin, with zucchini, onion, spinach, tomato and four eggs. (Hence thin!)

We looked up frittata recipes afterward and discovered he was six eggs shy. 

Six eggs shy of a frittata is now our new band name, if I ever gain musical talent.

It was tasty though!

Happy Saturday, everyone!

Italian Chicken Stuff on Rice (and Quinoa)

chicken stuff

We have a video this week! You can watch Namon prepare this, and learn how to properly cut an onion.

This meal may need some adjustments…

Hello, and welcome to another Cooking with Namon!  Today, Namon wanted to take an Italian recipe and try to make it healthier. It turned out a LITTLE bland, so you have room to play with this one.  Here is Namon’s recipe:


1 Carrot

1 Stalk Celery

1 small Onion

1 Chili Pepper

2 cloves Garlic

Thyme bunch

Bay Leaf

2 Chicken Breasts

1.5 cup Chicken Stock

1 ¼ cup White Wine

Brown Rice/Quinoa Blend

Olive Oil

Salt/pepper to taste


Finely dice carrot, celery, onion, chili pepper

Dice Chicken

Cook the Rice (we used a rice cooker, but if you are using a pot start now!)

Meanwhile –

In a large pan on medium heat:

Sautee onion, celery, carrot, chili, thyme, bay leaf – sweat them well

Add chicken, cook until no pink visible.

Add wine, cook for about 30 seconds while mixing well

Add chicken stock.  Combine and simmer for ~20 minutes.  Reduce heat to low. Halfway, add salt/pepper to taste.

Serve on rice.

Optional – this recipe is really intended for adding a lot of parmesan cheese and mixing with pasta.  I recommend the cheese.  I also recommend the pasta.  But in an effort to be healthy, both were skipped and substituted with rice.  If you need additional flavor, add some siracha.

Here is the video, so you can see how Namon did everything!

Italian Chicken Stuff on Rice and Quinoa

As always, thank you for watching, and let us know what YOU did to improve upon this recipe!

Green Bean Zucchini Salad with Panfries Tilapia 

No video tonight, but Namon typed out what he did so I could share the recipe.

This was a very fresh, summer salad! It was absolutely delicious and hit the spot on a warm (not really hot, too north) summer day.

You will need:

1-2 zucchinis

½ lemon

Fresh raw green beans

1 chili pepper

Fresh mint

Olive oil



Instructions –

Use a peeler (or mandolin) and slice your zucchini. Place in large bowl.

Trim the ends of your green beans and cut into chunks, about 1 inch.

In a small bowl, zest half a lemon and add lemon juice. 

Add about double that amount in olive oil to the small bowl

In another small bowl, take about 5 or 6 mint leaves, add a pinch of salt, about a tablespoon of the dressing you just made, and muddle.

Add the dressing and the muddle to the large bowl. Add more mint leaves. Mix. Serve.

For the Tilapia:

Take tilapia fillets, put Cajun seasoning on them.
Put in hot pan with rice bran oil.

Cook about 2 minutes per side.
Haha, he is very military in his writing, you can see!

Everything was very good! ❤️

Here is the Cajun spice we used:

Summer Squash Gratin

Summer Squash Gratin finished

Hello! Welcome to another installment of Cooking with Namon!

Today, Namon attempted a new recipe for Summer Squash Gratin.  I have NO idea what a “gratin” is, but it tastes better than it sounds. 🙂 This came from a recipe, so let me post that now for reference.

Summer Squash Gratin

Okay, so there is a photo of the recipe!  Now, I filmed various aspects of what Namon did. Namon actually edited it all together into a movie.  So let me attached the link to the movie on my YouTube page.

Click here to watch Namon prep this dish!

This was a more complicated dish for ME.  For Namon, it turned out GREAT!  It was delicious and very much worth the extra time. It didn’t really have a whole lot of cheese and instead came out to be a pretty healthy light summer dish. It really was mostly squash and zucchini. It was a HUGE hit at the barbeque!

OH, Namon recommends adding paprika at the end, like sprinkling it on top. All in all, this was a huge success.

If you have any questions, because I know we didn’t film this from start to finish, just ask in the comments or message me. If I can’t answer, I happen to know the chef.

Thanks for watching, everyone!


Namon Cooks Steak and Leeks with Mushrooms

steak and leek

Hello, and welcome to the first edition of Cooking with Namon.


My love has many talents, but one talent I love to highlight is his ability to cook. I am constantly posting lovely meals on my Facebook and Instagram, so we thought it was about time to make a video and share his cooking “secrets”.  Tonight he was working with what we had in the fridge. This is a VERY easily meal to cook. If you are an experienced cook, this post will probably be very familiar for you.  However, if you are newish, like me, and you want inspiration and encouragement, this post is for you.

Namon will be cooking Steak with Leeks and Mushrooms.

We split this into two videos. Preparation, and Cooking.

For this meal you will need:

One large leek – cut into strips and then cut in half

1 or 2 small sirloin steaks – cubed

Crimini mushrooms (baby portobello) – cut or chopped (you will see in the video)

Garlic – minced (NOT featured! You can buy it minced)

Rice Bran Oil – about a tablespoon-ish, you can substitute olive oil

Sesame Oil – a tablespoon-ish

Rice Vinegar – a tablespoon-ish

Salt and Pepper

Sesame Seeds – optional, they just make it look pretty.

Here is Namon’s Prep video, just click here and follow the Youtube link.

Okay, did you watch? He gives some good tips, so it is good to watch! 🙂 Also, we are wine drinkers. I know, I know, this is a health blog.  We stopped all alcohol for our first 21 days of our fitness journey, and then we added red wine back. YOUR journey is yours.

Okay, so now that everything is prepped, Namon turned on the burner and started heating the pan.  You have to heat the pan BEFORE you add the oil. You don’t want to burn your oil.  Get the pan warm and THEN add the oil.  Okay, I’m posting the Cooking video, and then I’ll write out what he did.

Click here to see Namon cook everything up!

Okay, so here is a text version of what Namon did.

He added Rice Bran Oil to the heated pan.  We use rice bran oil because it has a high burn temperature (which means it won’t spit as much and it takes a lot of heat to burn it).

Then, he added the leeks and stirred them about.

He then added the sesame oil (mostly for flavor).

Next he added the minced garlic.  He minced them himself, but he forgot to mince them until after I stopped filming. Sorry!

Next came the mushrooms!

Now here is where Namon wants to make a correction. IF he had it to do OVER, he would have removed the veggies and placed them in a different bowl.  In the video he added the meat (which to me is okay too), but he likes a crispier meat and the veggies wouldn’t have been able to handle that.


Next, he pushed aside the veggies and added the meat.  We like our meat medium rare. This doesn’t take too long, especially when your meat is cubed.  He pushed the meat down to touch the pan.

When everything was close to done he added the rice vinegar. This adds a good flavor to everything!  It really brings that punch to an otherwise rather bland meal.

When it was all done he transferred everything to a plate and sprinkled it with the sesame seeds.

This was a delicious meal!  I enjoyed it, and it was a simple and healthy dinner.

Okay, so this was maybe an awkward first attempt, but we tried! 🙂 I will continue posting videos of the things Namon cooks for me.  Eating healthy at home doesn’t have to be complicated.  Hopefully, it inspires you to try something new.

Let me know if you try this, or ways to make this better! Happy Friday, guys!

Sometimes, You Gotta Eat Cake

Today was Coast Guard Day!

Did I mentioned my husband is in the Coast Guard?  Well, he is, and because today was Coast Guard Day we had to attend the Coast Guard picnic.

I say “had to” as if it were something forced upon us, but trust me it wasn’t.  I was excited to meet everyone I hear Namon talk about at the end of the day.  I was also excited to meet other Coastie wives, because we JUST moved up to Buffalo and I have NO friends up here.  Working from home will be great come winter, but right now it just means that I’m really bonding with my cat.  I’m like a warg!  Well, no, because I never embody my cat.  I guess she is more like my familiar… anyway, too much time at home without friends is not healthy!

The picnic was fun, and I did meet a lot of very nice people. I also may have had a very lovely strawberry cake.  Not the whole, like a piece. With copious amounts of frosting.

I love frosting.

I am confessing this because I am on this fitness journey and part of the journey is eating in a healthy way.  I believe eating healthy sometimes means you eat the cake.

What I mean is, if I never allowed myself to have a cheat day and enjoy, with moderation, foods the I enjoy, I am not going to stick to my diet.  I’ll break.  I’ll break from being so restrictive with myself that I stop enjoying the simple pleasures, like a piece of strawberry cake.  The rest of the food was absolutely delicious, and really not horrible for me. There was a shrimp boil, so I had some shrimp (not as good as in New Orleans… I miss NOLA food), a small sampling of potato salad, a veggie kabob and a small corn on the cob.  Nothing crazy, still delicious.

Then the cake arrived.

I know, because this sucker was full gluten, that I will pay for my choice.  Right now, I regret nothing.

I struggled for a minute and then realized, this is why I take care of myself. I eat right, I exercise, and I take care of myself so that when I am offered a piece of cake I can eat it guilt free because I know I will go right back to my routine afterward.

I don’t know, sometimes you just have to eat the cake.

Hang in there, guys, and be good to yourselves!

kitty kiss