Let’s HIIT It

Good morning!!  Happy Tuesday!

Recently, my schedule at work changed slightly and now, on Tuesdays, I am either off or I start late around one o’clock.  Normally, I am an early riser and I enjoy getting my day started at the crack of dawn so I can be home in the early afternoon, however, I always welcome a little change to switch things up!  I absolutely love mornings and, because I’m usually at work before the sun comes up, I don’t get to relax and enjoy them as much as I like….but, now, with my new schedule, I know I’ll have at one morning a week to savor!



We have been experiencing a cold front around here and actually experienced some snow flurries yesterday.  I know.  Doesn’t that sound just completely awful?  I love all the seasons but I am more than ready for summer to be here!  This morning was chilly but the sun was warm which made it bearable, but I decided to keep my workout inside with one of my favorites…






I decided to do the HIIT 20 class.  I absolutely love the HIIT classes that are part of TurboFire…I am always short on time and they definitely always leave me short of breath!  After completing the workout, I did a 12-minute standing ab circuit that found on YouTube.  I wanted to get some core work in today and plan on doing another quick core workout when I get home tonight.  My abs are definitely a part of my body that I want to work on more and there’s no time like the present!


Shortly after my sweat fest, I had to decide what to eat and I rolled with a bowl of cereal today.  I thought about doing eggs and toast but, as I was searching through the cabinets, my Frosted Shredded Wheat called my name.




I paired my cereal with a cup of French vanilla coffee and and prepped myself to do a job that I have a love/hate relationship with…balancing our checkbooks.


I love love love doing math and having the balances of my book and the bank match down to the penny!….However, I hate hate hate watching money leave the accounts, which is all that has been happening because of the wedding!  Oh well!  I guess such is the life of an adult!!


I have a few other little wedding things to take care of this morning and then I’ll be hitting the shower and getting ready for work.  Tonight, I’ll probably try to get in another quick workout and then unpack more of our shower gifts.  Lee’s aunt bought us the shower curtain that we registered for and I cannot wait to hang it!  Again…getting pumped over a shower curtain…such is the life of an adult!


Alright, friends, I hope you have a beautiful day!  Enjoy it with a smile!


With much Love and Laughter,


Something to share:  Who handles the finances in your house?  You, your significant other, or do you work together?  I do the majority of the bill paying but always consult with Lee on other financial decisions. 

Celebrating Memorial Day

Memorial Day is right around the corner, so I thought this would be a perfect time to share a fun story about a unique place we recently taped some shows: the USS Ross, a Naval destroyer! That’s right – not all tapings happen here in the Mr. Food studio. We love taping on location, if you read my story about the Ireland webinar we did a few weeks back, you would know all about that!

MF Navy Ship Celebrating Memorial DaySo, back to the ship. That’s what the USS Ross is: a big, beautiful Navy ship. Did you know that I was in the Navy? I sure do miss those days. I was lucky enough to stay out of the fighting, and I truly enjoyed my time on the USS Oglethorpe. I met so many great people, and made some of the best memories of my life.

All of those memories came rushing back to me when we taped on the USS Ross. What a day we had! We rolled up our sleeves and served all of the sailors breakfast, and then just sat around and talked. What did the sailors miss most? Well, first of all their families, of course, but also the food! I remembered missing those very same things…

It was just so nice to spend time with all of these wonderful people who serve our country. Many of them thought I was from their own hometowns, since they remember me from their local news programs – I always get a kick out of that! They showed me all around the ship, even to the bridge of the ship (that’s Navy speak for cockpit) – it all brought back so many great memories.

One of my favorites was this one time we’d been out at sea for weeks without any fresh food. One of my buddies on the ship was a wizard in the galley – and his specialty was dessert! He whipped up the biggest vat of pudding I’d ever seen. Two of them headed down to a cooler below deck, and as one of them handed the giant bowl down, he let go a little too soon and down went the pudding! We didn’t let him live that one down for weeks!

You can have your own pudding party right at home – only please, don’t drop the bowl! – with one of my favorite recipes ever: this tasty banana version.

In memory of all of those who have served our country, both in the past and present, we here at the Mr. Food team salute you! May all of your days be filled with plenty of pudding, and plenty of… “OOH IT’S SO GOOD!!”

How do you plan to support or salute our troops this coming Monday? I’m hoping for at least 100 great ideas that I can share to honor those heroes, so please – do tell!

It’s Time to Grill: Balsamic Barbecue Steak

This week’s recipe post comes to us from New York Post sports editor and self-professed foodie, Jarad Wilk, one of our newest contributors to MrFoodBlog.com. Now that it’s officially grilling season, you may be wanting to break out of the normal hamburger and hot dog routine. Jarad starts with a simple New York strip steak and adds his own secret weapon: homemade balsamic barbecue sauce! It makes for one sizzlin’ grill recipe!

Here’s a scene for you to imagine: The sun is out, children are playing a wide variety of sports in the backyard as Mom sits in a chair soaking in the rays peeking through the trees. The high-pitched screams of smiling kids battle with the chirping of the birds sitting high up in the trees surrounding the yard.

But, where’s Dad?

Well, he’s in the house marinating a few steaks and some chicken with a big smile on his face and wearing an apron that says, “King of the Grill,” or “You Kill It, I’ll Grill It,” or “The Grillfather.”

Yes, it’s time to grill. And while some may rush for the classic hamburgers and hot dogs to kick off the grilling season, I say we start with something a little bigger and bolder. You’ve been waiting all winter to pull the cover off that grill, why not start with something like grilled chicken, lamb chops, filet mignon or salmon? Maybe be a little further out-of-the-box and make grilled peaches, grilled romaine, grilled potatoes, grilled corn on the cob or grilled Turkey and pear kebobs.

The options are endless, but whatever you decide to grill, make it a meal that would rival your favorite steakhouse or barbecue joint and grill everything ­- sides included. Enjoy the nice weather. Enjoy standing out in the backyard in front of that grill. Make it an experience, not just something you’re doing because you have to eat. And, most important, pay attention to the food while it’s on the grill – it’s good to have char marks, not a charred meal.

I started my grilling season with a simple New York strip steak with asapargus and onion – all easily grilled. And instead of using a store-bought sauce, I made my own (and my favorite) balsamic barbecue sauce. Pair that with your favorite salad and you’re well on your way to a great meal.

Jarad Wilk Grilling Blog Post 300x200 Its Time to Grill: Balsamic Barbecue Steak

Here’s what you’ll need for this healthy grilled meal:

Ingredients for Balsamic BBQ Sauce

1 cup Balsamic Vinegar

3/4 cup Ketchup

1/3 cup brown sugar

1 tbsp. Worcestershire sauce

1 tbsp. Dijon mustard

1/2 tspn. Salt

1/2 tspn. Black pepper

Combine all of the above ingredients into a saucepan and mix together. Once the sauce becomes smooth, let it simmer over medium heat and reduce by 1/3 for about 15 to 20 minutes.

Here’s the rest of what you’ll need:

2 1-inch thick New York Strip steaks

1 lb. fresh asparagus spears, trimmed

1 large Vidalia onion

Extra Virgin  Olive Oil



Garlic powder


1. After turning your grill on and letting it heat up, whether you have a coal or gas grill, always be sure to start by cleaning the grill with a brush to give yourself the cleanest surface to work on.

2. Take the Vidalia onion and slice it into 1/4-inch thick slices. Brush with olive oil and season with salt, pepper and any other seasoning you might like to use (I personally like to keep it simple with salt and pepper). Place the onions on the grill over medum heat. After about 2 minutes (or until char marks appear on the onion), flip the onion and repeat the process on the other side.

3. Raise the heat on your grill to high.

4. Season your trimmed asparagus spears with a drizzle of olive oil and salt. (Personally, I prefer asaparagus without pepper, but feel free to use pepper, too.) Grill the asparagus over high heat for about 2 or 3 minutes – or to desired tenderness. Rotate during the cooking process, but be sure not to let the spears fall through the grill.

5. Season your steaks with salt, pepper and a little garlic powder – this is something that should be done at least one hour before cooking, but can be done the night before. (You can also marinate the steaks in the Balsamic BBQ sauce or you can wait until cooking on the grill and brush it on.) Using tongs, place the steaks on the grill over high heat. Grill for 4 minutes on each side while brushing the barbecue sauce on the meat – even if you marinated the meat in the sauce. (Rotate after two minutes on each side if you’re a fan of grill marks on everything, but I suggest you just leave the meat alone).

6. Remove the steaks from the grill and let them rest for at least 5 minutes. They should be medium rare and ready to enjoy.