Lower Body Blaster

Looking for a quick workout to get you through your mid-week slump? I think I’ll do this or some variation of this today. Try it out!

5-10 min warm up on Rower

1. 3 x 10 DB Sumo Deadlift

2. 5 rounds:
50 weighted step ups (25/leg)
10 squats
Rest 60 seconds

3. 25 burpees


Farmers carry (using DB’s)
Walking lunges (bodyweight or use weight from farmers carry)
20 Mountain climbers


25 burpees after 10 min mark

4. Go to treadmill

10 rds
30 sec work: 30 sec rest
Deadmills (treadmill OFF, sprinting with belt manually)

Good luck with walking after!

If you’re unsure about an exercise, use google or youtube. As always, consult a physician before beginning a new workout regimen. And make sure you do not do an activity if it causes pain or discomfort.

Are you interested in purchasing Brick Betty gear at a discounted rate?! Consider joining the Brick Betty Network and becoming a brand ambassador.

Check photo below for info!

Brick Betty Network!

Fall Burst Cookies (aka Orange Fig Cookies)

Experimented with these cookies, and they came out well. Very fall. They almost even tasted like Fig Newtons, actually!

Fall Burst Cookies

* 3 cups blanched almond flour

* 3/4 teaspoon baking soda

* 1/2 teaspoon celtic sea salt

* 6 Tbsp butter, softened

* 3/4 cup coconut palm sugar

* 2 large eggs

* 1.5 tsp vanilla extract

* 1.5 tsp almond extract

* Zest from one orange (split)

* 1 cup (approximately) dried figs, chopped


* 12-14oz coconut cream

* Juice from zested orange

* 1/2 of the orange zest

* 1 tsp vanilla extract 

* 1 Tbsp coconut sugar
Preheat oven to 350 degrees F. 
Prep your cookie sheets. 
Whisk together frosting ingredients and put in refrigerator. 
Combine dry cookie ingredients in one mixing bowl, and wet ingredients in another, larger bowl. 
Add dry ingredients to wet ingredients. 
Mix thoroughly. 
Use a Tbsp to drop cookies on the cookie sheet. 

Bake for 8-10 minutes. Remove from oven and allow to cool thoroughly before frosting. 
Drizzle or spread frosting, depending on its consisency. 


Bacon wrapped shrimp 

I’ve been busy. Sorry. Job applications, fellowship applications, postdoc applications, teaching assistantship, dissertation editing…. PLUS staying on track with food and the gym… Yeah. Busy. 

I’m sure many of you are busy, too. Thankfully, this recipe takes less than 20 minutes so you can get right back to being amazing and doing all 50 million things you’re doing too. 


*(I cooked half this recipe)

1 lb large shrimp, peeled & deveined

About 10 strips of bacon, cut in half

1 tsp Italian seasonings 

Sprinkle of sea salt and black pepper


Get organized in your station

Toss your prepped shrimp in the seasonings

Beginning at the thicker part of your shrimp, start wrapping the bacon half around the shrimp. Ending at the narrowest part around the tail. 

Use a toothpick to secure the bacon

Place bacon wrapped shrimp on a grill pan or skillet and turn on heat

Turn over when bacon begins to cook

You may need to do shrimp yoga and cook your shrimp at different angles.

Remove from heat when bacon and shrimp are fully cooked through. 
Don’t forget to take out your toothpick before eating!