Corey and I have officially booked our vacation to St. John to celebrate our fifth wedding anniversary. I am super excited because we haven't been on a "big" trip since our honeymoon. We do weekend get aways and go to the beach and we've been back up north to visit family but nothing really elaborate.
Let's revisit that Hawaiian honeymoon for a moment in case you are new here.
We spent five days on Oahu, most of it on the North Shore and a day in Waikiki so we could see Pearl Harbor. Then, we spend five days in Maui. It was my absolute favorite vacation and I was in the best shape of my life.
We are going on this year's trip in May instead of August, when our actual anniversary occurs, because we want to catch the best weather. That gives me just six short weeks to finish re-defining my abs and lose my last five pounds. I've already bought some new swim suits so I am pretty determined to meet this goal. No mom suits allowed on this trip.
Here are last week's workouts:
Monday: Barre Legs + 10 minute hardcore from Beachbody on Demand
Tuesday: Cize for cardio
Wednesday: Upper Fix Extreme + 10 minute abs
Thursday: Dirty 30 (21 Day Fix)
Friday: Walk with Madeline. I missed my regular workout time due to my mammogram appointment. Fun times, there.
Saturday: PiYo upper and lower body
Sunday: Country Heat for cardio
21 Day Fix, 21 Day Fix Extreme, Cize, Country Heat, or get them all bundled together (and on sale this month) with Beachbody on Demand
This is one of the recipes that I shared in my Clean Eating + Crockpot Cooking challenge and we all enjoyed it, even Madeline.
Zesty zucchini chicken
1.5-2 lbs boneless, skinless chicken breasts
1 small onion, chopped
1 large zucchini, chopped
1 green pepper, chopped
2 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp sea salt
1 T Italian seasoning
1/4 cup fresh parsley, chopped
1 (14.5 oz) can tomato sauce (no sugar added)
½ cup whole wheat penne
1 cup shredded Cheddar Jack cheese
Place all ingredients in the slow cooker, except for the pasta and cheese. Stir to combine. Cover and cook on low for 6-8 hours (or high for 3-4 hours) or until chicken is cooked through. In the last 20-30 minutes, add in pasta and cook until al dente. Plate your chicken and immediately top with 1/4 cup cheese.