Honey-Lime Glazed Cornish Game Hens!

Hello, hello!

It’s going to be another scorcher here. How’s the temps where you are? Make sure you’re staying hydrated!


Here are some great tips from Runner’s World on staying hydrated during summer training. This is also really great information even if you’re not training! Being dehydrated can affect you in ways that aren’t fun. Splitting headaches, fatigue, sluggishness – YUCK!

Okay, the PSA portion of the blog is over. Now, on to the good stuff! 🙂

Remember those Cornish game hens I picked up at the store? Oh yeah, hens + grill = YUM!

I used a recipe I found in my Weber’s Big Book of Grilling – Honey-Lime Glazed Cornish Game Hens. So delicious!

You’re supposed to marinate the chicken for 2-3 hours in the fridge but, speaking from experience, it will still be tasty even if it only gets an hour. I promise.

They’re really easy to make and definitely worth the time! They take about 30-45 minutes to cook over indirect heat.

Did you know that the temperature outside can have an effect on the temperature inside your grill? Yep, sure can! Here are some great tips on hot and cold weather grilling – because the only things that should prevent you from grilling are a thunderstorm or a blizzard. Once those are over however, grab the towel or break out the shovel and get your grill on! 🙂



Sorry, got too excited and forgot to snap a pre-cut photo! Hey, at least you didn’t get a picture of just the bones, so…. 🙂

Honey-Lime Glazed Cornish Game Hens
serves 2-4

1/4 cup fresh lime juice
3 tablespoons olive oil
2 tablespoons honey
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper

2 Cornish game hens, 1-1/2 to 2 pounds each

1. Whisk the marinade ingredients in a medium bowl.

2. Remove and discard the giblets from the hens and rinse them, inside and out, under cold water. (Mine, thankfully, had the giblets already removed. I don’t do giblets. *shudder*) Pat dry with paper towels. With a sharp knife or poultry shears, remove the backbones and cut in half.

3. Place the hen halves in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.

4. Remove the hen halves from the bag and discard the marinade. Grill them, bone side down, over indirect medium heat (350°F to 450°F) until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes. Keep the lid closed as much as possible during grilling. For crispier skin, grill the hens, skin side down, over direct medium heat during the last 5 to 10 minutes of grilling time. Remove from the grill and let rest for 5 to 10 minutes before serving.

5. Nom them hens down!

I served our hens with grilled peppers and some grilled naan. The naan made it non-paleo. If you want paleo, give me your naan. 🙂


One day, Ginny will let me cook unsupervised. Right?

Oooh, oooh, oooh! Look at the awesome shirt I got from my Crossfit box!



I can’t wait until they get the racerback tanks in!


1. Do you grill year-round? If not, what stops you? If yes, can I get a high five?!

high five

2. Tees or tanks?


– jennifer

Barbecue Stuffed Sweet Taters. Nuff said. (oh, and then there was dessert!)

Happy Friday!

Friday puppy

Holy cow, am I tired!

Traveling last week and a busy week this week plus some really hard workouts and I’m ready to nap the weekend away. Alas, I have things to do but maybe I’ll squeeze in a nap or two. Aw, who am I kidding? I don’t nap. Maybe I’ll just sleep in tomorrow morning! Until 7 or 7:30!!

I know. Go me. Woohoo. 7:30.



Anywho, my foot bothered me a whole lot yesterday so, I made the game time decision to not go to the 5pm Crossfit class. I seriously debated it all day. I really, really wanted to but … well, I know I need to be better about taking pain and potential injuries more seriously so I decided that some rest was necessary. Even if it makes me feel like a slacker. I probably need to work on that.

So, no Crossfit meant I had to come up with something for dinner. Normally, I menu plan and have everything I need but, remember, traveling so none of that happened last weekend. I’ve just kind of been cobbling things together this whole week. That’s a little stressful for me! I’m so glad the weekend is here so I can get back on track!


But, I think I did pretty well! I found a 5 ingredient recipe on Cooking Light and, um, yeah, well, it was only 5 ingredients! WIN!


Barbecue Chicken Stuffed Sweet Potatoes
makes 4 servings

4 sweet potatoes
1 1/3 cups shredded barbecue chicken (such as Lloyd’s or whatever)
1/2 cup Light sour cream (if desired, which I don’t)
2 green onions, chopped
1/2 cup shredded cheddar cheese

1. Cook sweet potatoes. You can bake, grill, or microwave them. Obviously, microwaving is the fastest. To microwave potatoes: after washing, pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.

2. Heat barbecue chicken in microwave or on stove top according to package directions.

3. Top sweet potatoes with chicken, sour cream (if desired), green onions, and shredded cheddar.

4. Om nom nom!

Oh, and then I made dessert. Because, you know, it was Thursday.


Better than s’mores! Click the photo to go to the recipe. 🙂


1. Do you meal plan? What are your processes? Do you plan for a week or longer? Do you do bulk cooking on one day and then reheat/assemble during the week? Spill it!

2. S’mores – YUM or YUCK?

– jennifer

Every Minute on the Minute. Pulled Pork BBQ

Hello! It’s Wednesday! How’s everyone’s week going so far?


Crossfit this morning was tough. In case you forgot, EMOM stands for every minute on the minute.


So, basically, we had to do 3 push-ups, 5 air squats and then, for the rest of that minute, we did hang snatches. Here’s what those are:

We completed as many rounds as necessary to get to a total of 80 snatches.

tired workout

I had to scale down to 45#. The 55# was a little too much for me but I worked hard and finished in 15:47. That was a helluva workout! I sweat a TON when I’m working out and I was flinging sweat everywhere. Note to self: if you workout with me, keep your distance. 🙂

UPDATE: I just got back from physical therapy and I GET TO TRY RUNNING TOMORROW!! I’m so excited I may pee my pants! Oh, was that TMI? Yeah, not sorry. 🙂


So, who loves BBQ?


And, when you can pretty much have barbecue waiting for you when you get home from work, well, that’s the BEST kind of barbecue that won’t cost you an arm and a leg! I found a great recipe for pulled pork a few years ago and have been making it ever since. I’ve made it for potlucks, for moving parties (hey, we’re military – those tend to happen frequently), for parties, and just because.

It is seriously so good! And, you can really customize it to your tastes. Usually, I make my own secret recipe BBQ sauce but, when I’m in a hurry, I grab a bottle of Stubb’s BBQ sauce and go from there. If you prefer honey BBQ sauce, grab that. Of course, you can feel free to edit the other ingredients to your tastes, too. I should note that the hot sauce does not add too much heat so, if you’re not a fan of spicy, you can still use it and be fine. It pretty much just adds depth and flavor. Use more if you want to breathe fire. 🙂 And, leftovers are fabulous but don’t expect any if you make it for a party or something. Especially if I’m there. Om nom nom!

Question time!
1. What’s your favorite bbq dish?
2. Coleslaw – yay or nay?
3. What’s your favorite color? mine’s purple! 🙂


Pulled Pork BBQ
Serves about 15, depending on how much pork you eat

One 3- to 4-pound boneless pork roast
1 cup water
1 (18 ounce) bottle of your favorite barbecue sauce (or make your own!)
2 tablespoons brown sugar
1 1/2 tablespoons hot sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 1/2 cups prepackaged cabbage and carrot coleslaw
1/3 cup light coleslaw dressing (such as Marzetti)
15 (2 ounce) hamburger buns

1. Trim fat from roast. (Feel free to season as you wish. I usually season liberally with salt and pepper or with whatever strikes my fancy. Of course, it’s not necessary.) Place roast and water in a 4-quart electric slow cooker. Cover with lid; cook on HIGH 7 hours or until meat is tender. (YOUR HOUSE WILL SMELL AMAZING!) Drain pork, discarding cooking liquid. Return pork to slow cooker, and shred with 2 forks. Seriously, it will fall apart.

2. Add barbecue sauce and next 4 ingredients to pork in slow cooker; stir well. Reduce heat to low-heat setting; cover and cook 1 hour. (I’ve cooked this for as little as 30 minutes and it’s been fine. The pork is done, you just need time for the flavors to come together.)

3. Combine coleslaw and dressing in a bowl; toss well. Serve barbecue on buns with coleslaw. (optional. We usually skip. Red onions and pickle slices would also be good. I wanted avocado but there weren’t any ripe ones at the store. Boo.)


Per serving (1 sandwich (bun + 1/3 cup bbq = 2 tbsp coleslaw):
Calories 331; Protein 22.2g; Fat 9.7g (saturated 2.8g); Carbohydrates 38.1g; Fiber 2.3g; Cholesterol 51mg; Sodium 835mg

Oh, and just because, here’s Ginny snuggling with me last night. She snuggles by putting claws into my shoulder. Ow.


– jennifer