Link Love #36

Well, we’re wrapping up our anniversary trip and I’d be lying if I said I was excited to go home. Who actually wants to leave wine country? It’s been a really special few days and I’m so not ready to go back to reality, but I guess that’s just what happens. As always, I’m happy to share some of my faves from the past week. Hope you enjoy!


Why the No Pain No Gain Mentality is Stupid Lifting Revolution

Why the “No Pain, No Gain” Mentality is Stupid – Lifting Revolution

Why The “No Pain, No Gain” Mentality Is Stupid – Lifting Revolution
Binging Versus Hunger – The Real Life RD
The OVER FIXING Syndrome – Cotter Crunch
Why Registered Dietitians are the best source of nutrition advice – Chelsea’s Healthy Kitchen
Each choice is a step toward feeling well (guest post). – Dr. Samantha via Carla Birnberg


The 200 Squat Leg Day Slim Sanity

The 200 Squat Leg Day – Slim Sanity

The 200 Squat Leg Day – Slim Sanity
Dirty 30 Full Body Circuit – She Rocks Fitness
AMRAP Quickies Workout – Pumps & Iron
5 Metabolic Interval Conditioning Workouts (without Even Stepping on the Treadmill!) – Trainer Paige
HIIT the Hill Workout – Fitnessista


Roasted Carrots with Mint Lemon Dressing White on Rice Couple

Roasted Carrots with Mint Lemon Dressing – White on Rice Couple

Roasted Carrots with Mint Lemon Dressing – White on Rice Couple
Ginger-Infused Honey Lemonade Cocktails – Lexi’s Clean Kitchen
Chocolate-Covered Raspberry Oatmeal Bars – Running with Spoons
Shrimp Tacos – A Spicy Perspective
Raspberry-Rhubarb Bellini Smoothie w/ Blueberries – Half Baked Harvest

Food for Thought

What was one of your favorite posts from the past week?

Pork Bowl Win

Guys. I did it. I made a grilled pork vermicelli bowl at home and it was awesome! So awesome that I had to share it with you [almost] immediately because it was the perfect combination of recipes. Check it out!

Vietnamese Vermicelli Grilled Pork Bowl Fried Egg

So much goodness and a fried egg to boot!

I originally found this recipe from A Spicy Perspective for the bowl but Nathan and I both prefer the “red” grilled pork like this. So I went on a mission to find the perfect grilled pork recipe and stumbled upon this one. So far so good! Finally, I decided to look around for the right way to pickle the carrots and mung beans [next time I’m adding daikon too!]. I found a bunch of simple recipes and threw it together. The result was an amazing pork bowl and Nathan is psyched to use the leftover pork for banh mi sandwiches! And here’s a wrap up of the recipes.. it may look like a lot going on, but it’s actually really easy and totally worth it.


Serves 2 [with leftover pork!]
Adapted from A Spicy Perspective

For the Pork
– 2 lb pork shoulder
– 8 cloves garlic; minced
– 5 tbsp fish sauce
– 4 tbsp sugar
– 1/2 tsp ground black pepper
– 1/2 cup beer [optional]

For the Carrots, Daikon, & Mung Beans
– 1 cup shredded carrots
– 1 cup shredded daikon
– 1 cup mung bean sprouts
– 1-2 cups rice wine vinegar [enough to cover everything]
– 2-3 tbsp sugar
– 1 tbsp salt

For the Nuoc Cham Dressing
– 1/2 cup warm water
– 3 tbsp sugar
– 1/2 cup rice vinegar
– 1 tbsp fish sauce
– 1 clove garlic; minced
– 1 tsp chili garlic sauce
– 1/4 tsp salt
– 1/8 cup shredded carrots

For the Bowl
– 1/4 package thin rice noodles
– 1/2 english cucumber; sliced
– 1/4 cup peanuts; chopped
– 1/4 cup green onion; chopped
– 2 eggs [optional]
– Sesame seeds [optional]


Place pork in the freezer for 45-60 minutes; this will make it easier to slice. Mix up the rest of the ingredients except for the beer in a large ziploc bag. Remove pork from the freezer, slice thinly, and add to the bag. Marinate 8 hours or overnight.

In another large ziploc bag, add all of your ingredients for the carrots, daikon, & mung beans. Marinate 4-6 hours.

When you’re ready to start cooking, follow the instructions and cook the vermicelli noodles according to the packaging. Mix the ingredients for the nuoc cham dressing and set aside.

For the pork, preheat a grill pan over medium high heat. You want to cook in several batches, so spray the pan with cooking spray and lay out your first batch of pork into the pan. When the first side is charred, throw a splash of beer in to the pan, let sit for a minute, and flip. When the other side is charred, remove from the pan. Repeat for the rest of the pork.

When you put the second to last batch of pork in, heat up a small pan over medium heat for your eggs. Cook your eggs to your liking; I do mine over medium. When all of the pork is finished cooking, load up your bowl with vermicelli noodles, veggies, pork, and top with green onion, peanuts, sesame seeds, & nuoc cham. ENJOY!

Vietnamese Vermicelli Grilled Pork Bowl

Money shot.

This is going to be a staple in our house, I can just tell! And because I think you all need to see this on Thursday..

Jilly Bean

The little bean!

Happy almost Friday! 😉

Food for Thought

Have you ever tried to make one of your favorite “going out dishes” at home?

Link Love #20

You’ll never guess what happened yesterday. The last box was unpacked! Given, we still need to figure out where to put things, but damn, it feels good to get rid of boxes! That said, still accepting any creative storage tips 😉 But now for a little weekly love..


Is Intuitive Eating Always a Good Thing? - the Real Life RD

Is Intuitive Eating Always a Good Thing? – the Real Life RD

Is Intuitive Eating Always a Good Thing? – the Real Life RD
Skinny: The Ultimate Compliment? – Snack Therapy
9 Self-Destructive Habits to Ditch in 2014 – Babble
Fit Myths That Need to Go: Fat Makes You Fat – Thrive Personal Fitness
If you could have good health from a pill, would you still exercise? – Fit and Femenist


Burn It to Earn It Circuit Workout Fitnessista

Burn It to Earn It Circuit Workout – Fitnessista

Chefs in the kitchen + a new circuit – Fitnessista
Wednesday Warm-Up: 4 New Running Drills – Cotter Crunch
Box Exercises Beyond Step Ups and Box Jumps – Lifting Revolution
Love Your Total Body – Tone It Up
New Workout Video! Ropes, Push Press, & TRX Plank Power Circuit. – Powercakes


Thai Peanut Beef Damn Delicious

Thai Peanut Beef – Damn Delicious

Thai Peanut Beef – Damn Delicious
3-Ingredient Peanut Butter Mousse – Minimalist Baker
Bulgogi: Korean Beef BBQ – A Spicy Perspective
The Big Vegan Bowl – Oh She Glows
The Winter Abundance Bowl – My New Roots

Food for Thought

What was your favorite post from the past week?

Fun Facts Friday

I’m trading in a week of Foodie Friday for a week of Fun Facts. Bear with me while I piece my apartment back together and get everything going again 🙂

  1. This has definitely been an interesting week. I didn’t mind having a hurricane day on Monday and getting a late start to the work day on Tuesday, but unfortunately Sandy has left my living room in shambles. Being halfway up a high-rise, I certainly didn’t expect to have any flooding, but below is the scene this morning.

    Hurricane Sandy Living Room

    Say hello to the industrial fan and dehumidifier!

  2. I’m well aware that things could be worse. Way worse. So because all we ended up with was some flooding, I’m quite grateful and definitely thinking about those without heat, power, etc.
  3. My coconut oil giveaway winner never claimed her prize so I’ve selected a new one! Congrats to Jayme Myers!! Please contact me at by Monday, November 5, at 11:59 PM EST with you mailing address to claim your prize!
  4. I made Pumpkin Swirl Cheesecake Yogurt Cupcakes(mini style!) from Skinnytaste for my company’s Halloween potluck and they were a rousing success! I plan on making them again very soon! You should too.

    Skinnytaste Pumpkin Swirl Cheesecake Yogurt Cupcakes

    Pumpkin Swirl Cheesecake Yogurt Cupcakes via Skinnytaste

  5. Tomorrow is National Sandwich Day which sounds like the perfect day to make some Mango Chipotle Chicken Salad, right? Right!

    Barr & Table Mango Chipotle Chicken Salad Chobani Greek Yogurt

    Mango Chipotle Chicken Salad

  6. And of course National Sandwich Day is followed by National Candy Day. But since we’re trying to be healthy here, I might have to whip up some Healthy Banana Peanut Butter Cups😉

    Barr & Table Healthy Banana Peanut Butter Cups

    Healthy Banana Peanut Butter Cups

  7. This Asian Rubbed Turkeymight be happening this weekend. With a little chicken, of course. I really don’t think Nathan would mind at all! How awesome does it look?!

    A Spicy Perspective Asian Rubbed Thanksgiving Turkey

    Asian Rubbed Turkey

  8. Finally, I’m absolutely loving Barr Bites. If you’re in the Baltimore area and are interested in getting in on this, hit me up!

Food for Thought

What are your plans this weekend? Were you affected at all by Sandy?