Fitness Myths

As I mentioned in a past post, Dean is studying to become a certified personal trainer. Living with a soon-to-be CPT definitely has it’s perks (he’s a great healthy resource).  It also has it’s downfalls (he reminds me that ice cream isn’t healthy a lot).

In all seriousness, Dean has been a huge help for me as I move further with my live healthy challenge and I figured I should probably share the wealth. So I present to you my first of many posts focusing around myth-buster Dean’s fitness brain.

Myth Number One:
If I want to lose weight I should probably eat less. I don’t really need breakfast
and even though I’m hungry after my workout, I probably shouldn’t eat then either.

fitness myth number 1

We all hear that taking in less calories and upping cardio will help you shed pounds and I can’t fight that. But I urge you all not to focus so much on the scale- focus on getting healthy and looking good. Personally, I don’t want to just lose weight – I want to gain muscle. I want to look lean and strong but I still want to look like a lady, and in order to do that I need to eat a decent amount each day. I mean let’s get real, who do you want to look like at the beach this summer: Beyonce or Nicole Riche? I’ll take one Beyonce, please!

I completely understand how eating more meals could sound counter-intuitive to your summer body plan, but we’re all going to learn a big lesson here:

Your body needs to take in calories in order to create muscle and burn fat.
Your body needs calories in order to give you energy.
Your body also needs calories to keep your metabolism workin’ hard so it can burn off even more calories for you wayyyy after you hit the gym.

Think about your food as your fuel for the day. Your car won’t drive without gas and you won’t function without food.  Unfortunately you’re not going to get Beyonce results eating lots of ice cream and cookies to get in your calories (Dean has to remind me of this daily). You want to eat, but you want to eat healthy.

Feeling hungry in the middle of the day?
Reach for an apple and a few almonds or sip on a small protein shake.

Getting home from a good workout?
Finish it up with a big glass of chocolate milk and a spoonful of peanut butter.

Why would I want to burn all of those calories and then eat all of that sugar? Because as weird as it sounds different sugars and proteins can be an asset to our workouts when they’re eaten in small quantities at the right times – but that’s for the next fitness myth post.

So what do you guys think? 
Do you fall into the less is more trap when you’re trying to get back to the gym?
What fitness questions do you have for the myth-buster?

With Luck

Guest Post: Butternut Squash Mac n Cheese

Happy Friday, friends!! Today is the final day of my B&N / Guest Post extravaganza! While I’ve been packing for my plane ride home, my friend Sarah has been busy whipping up a dinner for you all in her kitchen. She’s a newbie blogger (just one month in!) but she’s been keeping me laughing at work for the last few years. When Sarah isn’t telling jokes, she’s teaching me about things like making my own homemade cleaner, running in the cold and cooking things that don’t moo.

I’m super excited that she started a blog because she’s full of information that’s just begging to be pinned. It’s easy to see that that anythingbetween is a blog you’ll want to have bookmarked. Take it away, girl!

Hi! I’m Sarah over at anythingbetween and I am brand new to the blogging world. I am very excited to be doing a guest post for Jenn while she is in Texas. Not only do I read Jenn’s blog, but also work with her and get to chat and laugh with her daily (be jealous).

My blog is all about things I enjoy most in life, mainly, cooking, baking, household tips and trying to stay active, fit and healthy. I wanted to share a delicious recipe that isn’t a usual, healthy dish but also incorporates some of my favorite things in a meal: comfort, vegetables, warmth….. and cheese.

I love cheese.

butternut squash mac and cheese

This butternut squash mac n cheese delivers. Don’t be nervous about the butternut squash. It adds a creaminess to the dish instead of having to add heavy cream, butter, egg and large quantities of cheese, making the dish a lot healthier and a lot more nutritious. Also, isn’t butternut squash just one of the cutest vegetables out there. Look at these guys…


Creamy butternut squash

For this recipe, you will only need one small butternut squash (~1lb). I picked up the two for only $1 and used the leftovers to make a roasted vegetable soup that I will be sharing the recipe for later this week over at anythingbeween. Everything else you probably already have on hand and, overall, it’s a simple, easy, healthy dinner to put together.


Butternut Squash Mac N Cheese


  • Butternut squash, about 3c cubed
  • 1c vegetable broth (or chicken broth if you prefer)
  • 1.5c low-fat or non-fat milk
  • 1lb pasta, cooked
  • 2c shredded low-fat cheese, divided (I used a mixture of sharp cheddar, monterey jack and muenster cheeses)
  • Salt
  • Pepper
  • Nutmeg
  • 1/8c breadcrumbs


  1. Preheat oven to 375 degrees.
  2. Start by peeling the butternut squash and cutting into cubes, about 3 cups.
  3. Combine broth, milk and butternut squash in a pan and bring to a boil over medium-high heat. Simmer on medium-low heat until squash is fork tender.
  4. Meanwhile, boil water (don't forget to add salt!) and cook pasta according to package instructions. Cook the pasta to right before al dente as the pasta will cook a bit more in the oven, about 7 minutes. When finished, drain and set aside.
  5. When squash is fork tender you can either mash the squash in the pan or transfer to a food processor (like I did) and puree mixture until smooth. Add salt, pepper and nutmeg to taste.
  6. Return puree back to pan (if needed) and add cheese, reserving 1/4c, mixing until cheese has melted. Mix pasta into mixture and transfer to an oven safe dish. If your dish is not non-stick, spray with non-stick spray.
  7. Combine remaining 1/4c cheese and breadcrumbs in a small bowl and sprinkle over the top of pasta.
  8. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 30-40 minutes, until top is browned.


Nutritional Information (per serving): 343 calories, 4g fat, 3.5g fiber, 19g protein, 55g carbs

Serves 6

My husband loves baked macaroni and cheese and I’m glad I can provide him with a healthy alternative. Of course, we had to finish the meal with something sweet so I baked up a batch of our favorite chocolate chip cookies.

What’s a dish you love that you try to tweak to make a bit healthier? Or what’s a splurge dish you prepare?


Woohoo! Thanks Sarah! I’m still unsure of how you think of your creative & healthy dishes, but I hope you’ll share another on the blog soon! We’ve been trying to be healthy over here, but my “cooking skills” are actually closer to “burning dinner skills” so Dean is also requesting all of your leftovers. For all of you looking to live and enjoy a healthy life, you really have no choice but to go give anythingbetween a read.

And that concludes my week in Texas and your week of getting to know some of my friends! I have a few more days of travel coming up over the spring, so if YOU are interested in being a guest poster on With Luck, just shoot me an email!

Have a good weekend!

With Luck

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