Up in the Gym... Workin' on my Fitness!

Oh, Fergie.. always so eloquently spoken. Is it really Thursday? Awesome! Which means only one day separates me and a weekend with my girly-friends.

Today, I participated in my first zumba-like dance class. Before, I continue there is something you must know about me. I think I can dance. I love to dance, but I'm not talented whatsoever. To give you a mental image of my dance skills, I have provided some pretty sweet clips for you to enjoy. After the clips, we can proceed with my post.

Are we on the same wave length now? Okay, gooood!

Even though I love to cook, I'm notorious for eating a lot of fast food. You know why? It's fast. Sometimes, I don't want to spend 15 minutes preparing, 15 minutes baking, and an hour cleaning. Sometimes, I need something quick! So lately, I have banned myself from eating excessive fast food and been eating wayyy too much ramen.  It's a little thing I like to call, "Rama-Thon". A marathon of ramen. Yes, this is what my life has come to... a cheap and easy dinner solution.

Drool worthy

Well the tides have turned tonight, ladies and gents!
Time out. I say "gents" a lot, but I'm going to go out on a limb and assume that not many males are avid readers of my blog.

Time in.
After I got my groove on tonight and had a great day in the classroom, I felt like making something in the 'ol kitchen.

Say "I" if you love margherita pizza!
I, I!
Have you ever been to an Italian restaurant and they give you a pizza the size of your face? That's the best kind of margherita pizza! Maybe not the most healthy or "portion-size" friendly, but you catch my drift.

Est! Est! Est! Pizzeria, Rome

Once again, I found a little gem on Pinterest.  Feast your eyes on the Cheesy Margherita Pizza!

Brought to you by the Pillsbury Doughboy Hoo-Hoo!

Ingredients:

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2

teaspoons olive oil

1 1/2

cups shredded Italian cheese blend (6 oz)

3

medium plum (Roma) tomatoes, sliced

2

tablespoons fresh basil strips

Directions:

Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Brush with oil. Top with tomatoes and cheese.Bake at 375 for 15 minutes. 
Yum.