Open Faced Tuna Melt

Open Faced Tuna Melt
Serves 2

1 can (5 ounce) tuna
1 tablespoon minced onion
2 tablespoons light mayonnaise
2 slices rye bread, toasted
4 strips of cooked bacon
1/2 avocado, sliced
2 slices cheese (your choice, I used a marbled slice of Colby-Jack)

  1. Preheat oven to 425F.
  2. Mix tuna, onion and mayo.
  3. Top each slice of toast with arugula. 
  4. Spread tuna mix over the arugula. 
  5. Lay the bacon on the tuna, then the avocado, and top with cheese.
  6. Place in oven for 1-2 minutes, or until the cheese melts.
Nutritional data: 
Calories:          380
Fat:                23.6g
Sat fat:             8.1g
Chol:           68.1mg
Sodium:    624.7mg
Carbs:            18.6g
Fiber:               2.7g
Protein:          28.3g

Served with a side of Snapea Crisps. A crunchy and tasty side instead of the more traditional potato chip. Healthier, too.

Stop Trying To Be Happy! Just Enjoy Life!

Today we have a guest post by Scott Wilson. An author and engineer, Scott finds problems and then designs the solutions. With his blog, Designed2Succeed, he helps his readers design their most important project: their own lives.

After you read his post, please leave him a comment here, and then check out his thoughts on his blog.

Everyone wants to be happy, right? I mean as far as goals go this one seems to be right up there on most people’s list. The United States constitution even guarantees the right to pursue happiness. So much of the modern advertising industry is built upon the premise of selling the elements that deliver happiness. It is safe to say that trying to be happy is definitely a common priority within our society.
People do many things in their unending efforts to become and remain happy. They seek friendship, love, romance, marriage, children, fame, fortune, spirituality, god and so much more all hoping that these will lead to lasting happiness. It is my observation that all of these things have at best fleeting success in attaining happiness.
Every single one of the ideals that I have mentioned above is mixed with joy and pain, happiness and sorrow. The best friendships will still occasionally disappoint. Romance waxes and wanes. Marriage and families are filled with great joys and heart-crushing events. Even religion and spirituality do not grant immunity to the trials and pains of life.
And yet mankind spends an amazing amount of time and effort chasing the dream of happiness. In this powerful pursuit we demonize sadness and depression. North America is an abundant and rich country where we enjoy a standard of living that far exceeds that of over 60 percent of the world. Still Americans currently spend an estimated $11.3 billion dollars annually on anti-depressants, consuming more per capita than any other nation. American use of anti-depressants skyrocketed 400% from 1988 to 1994. We go to great pains to avoid being unhappy in any way and in the process we treat almost all sadness as an illness.
So what is wrong? Why can’t we seem to lay hold of this ultimate prize despite our herculean efforts? We have material wealth and security like no other nations but we are failing at the very pursuit that our predecessors nobly guaranteed for us. It actually seems that the harder we try obtain happiness the more difficult it becomes to obtain. I actually believe that this principle holds true, and so I propose that it is truthfully our very quest for happiness that causes the problem.
We live in an impermanent world. All things that live will die and everything that is created eventually decays and fails. Why then do we expect our happiness to be permanent? In Zen Buddhism it is believed that our attachment to objects in this ever-changing world that leads to sadness and frustration. There is much truth to this belief, however even detachment will not guarantee happiness just as an absence of pain does not guarantee pleasure. So the problem of happiness remains.
I propose that we release our iron grip on the pursuit of happiness and instead focus our pursuit on joy. No, I am not just playing with semantics. Joy is defined as the emotion evoked by well-being, success, or good fortune or by the prospect of possessing what one desires (from Merriam-Webster). I believe that it is the last part of this definition that is telling: ‘emotion evoked by… the prospect of possessing.’ There can be joy in the pursuit even if the item pursued is not obtained. I would go so far as to say that we can actually enjoy pursuing happiness even if we fail in that pursuit!
I further submit that joy supersedes happiness. As my father lay in pain dying of bone cancer in I enjoyed our much of our time together and so did he. Despite all that my father was experiencing he still enjoyed the simple pleasure of a cappuccino from a local coffee shop. Were we happy? No, not at all. That did not stop joy. In my life and in others I have seen joy in the midst of sorrow, pain and even death.
We need to allow ourselves the ability to experience joy. This often involves slowing down and actually paying attention to and experiencing our lives. We can have goals and quests for worthy ideals but we need to expect that there will be bumps on those journeys. Let not our pursuits rob us of our joy. I have observed people in pain struggling to be happy at Christmas, the supposedly happiest time of the year. In their struggle, these poor souls not only fail to obtain happiness but they deprive themselves of their joy.

Can we still pursue happiness? Yes, but don’t expect to catch it and keep it. Happiness will come and go, and that is alright. Do not run from sorrow especially when the seasons of life call for it. Hold fast to joys, especially the simple ones. Joys can be our greatest treasures in times of tribulation. At all times take pleasure in kindness, smiles and love. In this challenging life, when happiness seems so far off, remember that there can still be great joy in the journey.

©Scott D. Wilson 2014

MYST 52 Tom Leddy: Go From Overweight to Marathoner!

Tom Leddy works for a beer company (I’m not going to specify, since he didn’t in the show) as a “problem-solver.” But he had his own problem. He couldn’t bend over to tie his shoes.  In high school, he was an athlete. But college taught him the joys–and side effects–of excessive living, and his athletic past was erased.

He knew he needed to change. And he started running.

Tom Running

He has a goal of running a marathon in every state, and on every continent. Follow his progress and reads his thoughtful posts on his blog Runs and Places.

This was after his first marathon in Tanzania:

Tom In Africa

Tom recommends this book:


Music composed and performed by Jason Shaw, courtesy of

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods. He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

Links within these show notes may be Affiliate links, meaning that I may receive a small commission when readers click on them and then purchase something. This does not increase your cost at all, but it does help me cover some of the cost associated with this podcast. Thanks!

MYST 51 Trevitorial: “What Is Success?” and “How to Get Back On Track”

What is “success”? 

You can’t hold it. You can’t take a picture of it. You can get an award for achieving it, but “it” is vague. Success is a state of mind. It is an idea, a goal, a movement. It is growth. And none of those are physical things.

Kara at play
Kara at play

But Kara Counard also suggests that we need to change how we view success. We ALL achieve success, every day, but what Kara calls a success, others might consider a failure, and still others may think it to be an unachievable dream.

So, what do we need to change so that we can all earn our success, and still be happy when we see others who have more, and others who have less? How can everyone be successful when definite boundaries and strata exist in life? Kara suggests and idea and I expand on it.

Kara was our guest in MYST 30, published on July 14, 2014. If you want to hear here complete interview (and her asolutely fascinating life story, you can listen here. That show is the most-listened to show in the past 14 weeks!

Then, Paul from Whitelaw, Wisconsin, sent a message on my Speakpipe message system that everyone can completely understand: “How do you get back on track to your goal, when you experience a complete breakdown, related to poor choices?” Paul is refering to a weightloss goal, and a weekend of excessive consumption, but my answer goes beyond dietary changes and will help everyone regain their footing.


Music composed and performed by Jason Shaw, courtesy of

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

Links within these show notes may be Affiliate links, meaning that I may receive a small commission when readers click on them and then purchase something. This does not increase your cost at all, but it does help me cover some of the cost associated with this podcast. Thanks!


You can see more of Kara’s work at her website.

More Information on Kara’s “Day in the Life” sessions.

Information on her Honoring Elders project, and another article about that project is here.

Listen to Kara and her Women Over 90 exhibit on Wisconsin Public Radio and a YouTube video on the same project.

Watch her on WTMJ’s “The Morning Blend”.

Broccoli and Cheddar Quiche

Broccoli and Cheddar Quiche
Serves 6

One 9″ pie crust (store bought or homemade–I used store bought because I was in a hurry.)
1 large head of broccoli, cut into bite-sied chunks
1 whole egg
3 egg whites
Spices/Herbs (I used 1 tsp Penzey’s Sunny Paris. You can use the herbs of your preference.)
2 ounces shredded cheddar cheese

  1. Preheat oven to 375.
  2. If frozen, thaw the broccoli. If fresh, chop as directed and microwave until hot, but not soft (5 minutes.)
  3. Spray 9″ pie tin with cooking spray. Place pie crust inside. 
  4. Whisk egg and egg white.
  5. Drain excess water off broccoli, and place in pie shell. Sprinkle herbs over. 
  6. Sprinkle half the cheese over broccoli.
  7. Pour egg evenly. Top with remaining cheese.
  8. Bake 35-40 minutes.
Nutritional data:
Calories:         213
Fat:                12.8g
Sat fat:             3.8g
Chol:          40.2mg
Sodium:   248.9mg
Carbs:           16.3g
Fiber:              1.4g
Protein:             7g
Note: this recipe makes a small quiche. The egg filling is not deep. If you want this to be more substantial, double the egg and egg whites. Keep the broccoli and cheese the same.
You can also vary the ingredients. You can use different vegetable, or add meats. Use all whole eggs if you want. Your options are only limited by your imagination and the ingredients in your fridge and pantry.
Note: the link to Penzy’s is NOT an affiliate link. Affiliate links will earn me a small commission when readers purchase something. Not all links are affiliate links. Many are placed here only to make your cooking easier. When you do click on and buy an item from an affiliante link it does not change your cost at all, but it will help me continue to provide recipes and advice here and in my podcast Make Your Someday Today

MYST 50: The Top Ten Secret Steps for Success



Welcome to a milestone! This is EPISODE 50!  Wow! I am honored that you listen to my guests and me. The fact that I have been doing this since April 9 and still have an increasing listenership, I experience a feeling of unreality almost every day.

Thank you. Thank you for listening to me and my guests. And thank you for reading these notes. I hope you find something useful in every episode. and I hope that you visit my guests’–no, my FRIEND’S–pages and products. They work hard to help everyone else, as do I. You do the same. My fervent hope is that everyone in this circle of success–you, my guests, and me–enjoy growth and benefit from my work here.

10. Ani Alexander: Be yourself!

Ani Alexander
Ani Alexander

Ani was my guest on Episode 38. Ani is (as of today) the only podcaster based in Armenia. As such, she is the “Number One Armenian Podcast for 2014!” Her podcast, Write 2B Read is a great show, if you are interested in the art of writing, and especially if you have ever considered writing a book.

Ani’s books on Amazon:

Ani tweets @Ani_LifeProb


9. Alastair McDermott: Everyone is afraid!

Alastair McDermott and Anne-Marie, on their cycle around Ireland.
Alastair McDermott and Anne-Marie, on their cycle around Ireland.

Alastair was my guest on Episode 40. He is an engineer at heart, but he is also able to talk to people, to help people see their options and to take action!

Earlier this year, he, his girlfriend Anne-Marie and over 2-3000 other riders hopped on their bicycles and rode around Ireland, in a “Cycle Against Suicide” ride. He rode it, without prior training. Are you this committed to an idea? Could you do this?

You can reach Alastair by email His company is

On Twitter he is @WebsiteDoctor and on Facebook  fb/WebsiteDoc


8. Brian Dunning: Consistancy and dedication!


I LOVE listening to the Skeptoid podcast and have listened to every episode, all 432 of them. As a Registered Nurse–and a self-admitted science nerd–I love that Skeptoid produces a weekly show that investigate commonly held beliefs and then subjects them to scientific scrutiny. Even better, provides a complete transcript and a list of references of the evidence used in the show. He doesn’t just say “This is X” but rather “This is X, and here is the evidence supporting that statement, along with contradicting evidence.” And then he lists the references. It is a 100% listener-funded show. No sponsors, no affiliate links (which is something that I do here, to be honest) and no other marketing. I am a sponsor of the show, because I believe that he provides value and a good service, even if sometimes his evidence runs contrary to my beliefs. That is okay!  You can follow Brian on Twitter @BrianDunning and join his Facebook group here.


7. Brad Stillmank: Keep at it!

Reality Begins as a Dream

Brad was my guest in Episode 42. He is a homebrewer who is living the dream of most of us (yes, I brew beer, too.) He just opened the largest volume brewery in Green Bay (at this time–another brewery is building a plant that is a little larger.) If you live in Wisconsin, you can find his beer in the Green Bay/Fox River Valley area, as well as in Milwaukee locations. If anyone comes to Green Bay from out ot state and sends me an email before they arrive in Green Bay, I will take them to Stillmank Brewing Company and buy them a beer!

His Perky Porter, a coffee porter, is killer good! Follow the growth of Stillmanke Brewing Company on Twitter @wiscodiscobeer and @StillmankBeer


6. Berni Xiong: Show up and do good work!


I met Berni Xiong (pronounced SHUNG) through an interview on Meron Bareket’s Inspriring Innovation podcast. After listening to her, I knew taht I needed to talk to her for my show, and that is what happened on Episode 16, on May 26. But here is the “Twilight Zone”-ish part: Berni grew up in Green Bay, Wisconsin, which is where I live, and went to the high school where my wife Tammy was teaching. And when we interviewed, I was in Green Bay, Wisconsin and she was in Milwaukee, Wisconsin, aout 100 miles away. Very small world. But the truly crazy thing is that what brought us together–two people who at one point lived less than 4 miles from each other, and now only 100 miles separated, were brought together by a mutual friend who lives over 6000 miles away.

Berni hosts a great entrepreneurial show called the Shut Up Show. Do you want to make that first scary step to personal success….but are hesitating? Berni will help you make that first, biggest step, and then she will keep you moving. Her book, Year of the Brave Bear, is a powerful and honest look into her history and soul. If you think you had it rough growing up–and you probably did–read Berni’s story to find your inner “brave bear”!

You can follow Berni on Twitter @BerniXiong


5. John Lee Dumas:  Persevere!

John is always on fire!
John is always on fire!

John Lee Dumas joined me on MYST for Episode 36 I have to admit, interviewing the creator and host of Entrepreneur on Fire, the iTunes Podcast of the Year 2013, could have been very intimidating. Instead, it was like talking to an old friend. I listen to his show all the time, and talking to him was easy! If you are in business, want to be in business, or simply want to be successful at anything you try, you need this podcast.

John also teaches how to create a podcast (as does Meron, below.) I haven’t joined John’s Podcaster’s Paradise, but I know that it is a quality program.

John is on Twitter @johnleedumas


4. Julie Sheranosher: Do one thing at a time!

Julie Sheranosher
Julie Sheranosher

Julie and her boyfriend Meron Bareket, live in Lake Galilee, Israel. I interviewed her for Episode 14, which was published on May 19, well before the fighting began between Hamas and Israel.  Julie has not one, but TWO podcasts. Both are incredible and if you ever have thought “I wish I had just a few more minutes each day”, then you NEED both of these podcasts!, The Time Hackers and Time Hackers, HERO Edition!

Julie tweets @ImJulieTweets


4. Kelly Bucheger: Honest self-appraisal and appropriate corrective actions

Kelly, practicing his art.
Kelly, practicing his art.

I have know Kelly, his sister Sharyn, and his parents since the later 1970’s. When Kelly and I connected for this interview, we talked for more than 90 minutes. He is a foodie like me, and I enjoy mildly tormenting–well, he might consider the torment to be pushing the bounaries of the Geneva Conventions–him with pictures of the food I make, which I post on my food blog. His show was Episode 28, on July 7.

You can listen to more of Kelly’s music on his CD, House of Relics. He has a blog, Harder Bop and you can see him perform in the Buffalo, New York area.


2. Whitney Klinkner: Be kind, whenever possible.

Whitney Klinkner
Whitney Klinkner

I am a Forum Moderator for LoseIt since early 2013, and have worked with Whitney through email since then. The interview was our first “meeting” and she was everything that I expected. Her interview was on Episode 12. If you are like me and need to lose weight, and have decided that NOW is the time you will finally succeed, here is LoseIt! It is the most important tool I found to be successful in my weight loss journey.

Whitney is on Twitter @whitklink


1. Meron Bareket: FOCUS!

Profile Photo _ high res

Meron was my first interview, and it aired on Episode 3. Think about it. I have listened to his show for a long time, and learned from him–his ability to connect with his guest and his listeners, his relaxed approach, his careful preparation. Can you imagine how nervous I felt????

Meron’s podcast, Inspiring Innovation is important if you own a business, want to start a business, or simply want to better understand the world on entrepreneurship. Meron interviews leading entrepreneurs in a relaxed, easy-going interview style that makes it seem as if we are eavesdropping on a converstation between two friends. You WILL learn valuable information here!

If you are thinking of starting a podcast, here is a FREE Podcast Starter Kit that will get you up and running. This is the same information that allowed me to launch this show!

You can follow Meron on Twitter @MeronBareket


Note: Some links in these show notes are affiliate links. That means if you click on the link and then purchase something offered, I will receive a small commission. This does not increase your cost, but it does help subsidize this show. My podcast is created with enthusiasm, energy and excitement, but it is also create with a monthly cost. When you buy something from an affiliate link, you will help me keep this show running. I am at 50 episodes right now. I hope that you are still listening at 100….and then at 500!

Music composed and performed by Jason Shaw, courtesy of

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

Podcast Tattoo

I Love Writing to You, But I Have a Request

I do. I really enjoy the process of putting my thoughts on paper. It helps me get organized (because often I experience rambling, stream-of-conscious thoughts, sort of ADD and …oh, look at that squirrel outside!)


Seriously, I do enjoy the writing process. It is simultaneously energizing and relaxing.


It takes time. Food posts are relatively easy. I take a picture and pair it to my already recorded recipe and BOOM! A new post.

Writing a thoughtful post takes more time. And since I never know how long my post will be, or even the exact topics my post will cover, writing tends to consume a lot of time.

So, I am asking for help.

Are you a blogger, one who writes about topics that you see here? Food, motivation, inspiration, and the frustrations of daily life?

If yes, would you like the chance to be a guest blogger here? Depending on the response to this proposal, I might need a guest blogger once a month or once a week. I just don’t know. The blog posts would be cross-promoted to my podcast, as well as my Twitter and Facebook.

Here is my podcast links to various sources. You can listen to see if the content will match yours.

If you are interested, send me a message to my email If you know someone who might be interested, send them a link to this blog post or just tell them.

There won’t be any cash involved, but you will earn my happiness and respect, and I will spread the word of your message as far as I can.

Grilled Pork Roast with Port/Vidalia/Fig Sauce

Grilled Pork Roast with Port/Vidalia/Fig Sauce
Serves 4

Recipe for the sauce:
1 tablespoon coconut oil
1 large Vidalia onion, sliced thinly, then quartered
1 tablespoon flour (any type)
1 cup port wine
4 figs, stems removed and halved

  1. Preheat a non-stick skillet over med-high heat.
  2. Add the coconut oil. (You can use any type of oil, but caramelized onions made with coconut oil creates a delicious flavor combination.)
  3. When the oil begins to shimmer, add the onion, and turn heat down to medium. Season the onions with a bit of black pepper. 
  4. Let the onions slowly caramelize. This will take 20-25 minutes. Don’t rush it. Cooking them fast will fry them crispy. The idea here is to make them convert their sugars into caramel and break down all the cell stucture. They will end up incredibly fragrant and soft.
  5. When the onions are fully caramelized, sprinkle the flour over them and stir to combine.
  6. Increase the heat to medium-high.
  7. Slowly pour the port into the onions, whisking constantly.
  8. When the sauce coats the back of a spoon, lay the figs in the sauce and let them get warm. 
  9. Serve over sliced pork.
Fig season is relatively short. Enjoy them while you can find them.

Nutritional data for 2 tablespoons sauce and 2 fig halves.:
Calories:        133
Fat:                3.7g
Sat fat:           3.1g
Chol:                0g
Sodium:     4.5mg
Carbs:         14.9g
Fiber:            2.1g
Protein:         0.9g

Tips for roasting a pork half loin on a grill:
When cooking a pork half loin on the grill, I like to season it with something good, like Penzey’s Bavarian Style seasoning.

I also do not place the roast directly on the grate, but I also do not use a pan. I want the heat to directly roast the meat, without it sticking to the grill. My solution is to take a handful of herbs from my garden (usually a few rosemary branches and make some basil boughs) and place those on the grill, and then the roast on top. The herbs will mostly burn (eventually) but they will infuse the meat with their gentle flavors.

You may be wondering what is sticking out of the top of the roast. That is my secret weapon for grilling food that is fully cooked, but still moist. That is a Taylor Digital Cooking Thermometer/Timer. You set the desired tempurature of doneness (145F for pork roasts), and then you can let it go. It has an alarm that sounds when the temp is reached.

When your roast hits 145F, remove it from the grill, tent it with some aluminum foil and let it rest for 5-10 minutes before cutting it.

That knife you see is a very nice knife, an 8 inch chef’s knife, that I bought at IKEA. You can get a similar knife from Amazon. The patterns in the blade is called Damascus steel, and is made be repeated heating in forge, hammering flat, folding over and then repeating if many times. There are master knifemakers who still make them in that method, each knife taking more than a day to craft. Those knives sell for $200-400 per INCH of blade! I paid less than $50 for mine, and the knife that I show you in the Amazon link is $111.00. A Damascus blade tends to keep it’s edge longer, and I just love mine.

My dream is to own one of those handmade works of kitchen cutlery art. It will happen!

Note: the links to Amazon are an affiliate links. That means if you click on those and buy one something, I will receive a small commission. It does not change your cost at all, but it will help me continue to provide recipes and advice here and in my podcast Make Your Someday Today

Marsala-Poached Figs

Fresh Figs, Poached in Marsala
Serve 6

1/2 cup sweet Marsala
1 cinnamon stick
3 black peppercorns
1 tablespoon honey
6 Figs, stems removed and halved
Walnut halves for garnish

  1. Combine first four ingredients in a medium saucepan. 
  2. Bring to a boil. Cook 7 minutes or until syrupy. 
  3. Add figs. Cook another minute, or until thoroughly heated.

Nutritional data (2 fig halves and approximately 1 tablespoon sauce)
Calories:           64
Fat:                 0.2g
Sat fat:              0g
Chol:             0mg
Sodium:      1.4mg
Carbs:             13g
Fiber:             1.5g
Protein:          0.4g

Don’t forget to listen to my podcast, Make Your Someday Today! It is a motivational podcast, featuring interviews with musicians, athletes, artists, entrepreneurs and weight loss success stories from around the world. I also answer listener questions, and beginning with Episode 49, I give my “Recipe of the Week!”

If you go to the website and click on the yellow VARSITY SQUAD button, you can join the Varsity Squad of listeners, who receive advance notice and huge discounts on future events and products.

MYST 49 Trevitorial: “It’s My Fault!” and “Why Won’t These Last 10 Pounds Won’t Leave?”

Tony Sherman’s son said the quote that opened this Trevitorial, and it is important: “It’s my fault, because if it’s my fault, I own it and it gives me the power to change it. If it’s their fault, I have to wait for them to do something. I always make it my fault.” That is a powerful concept which will define your internal strength and demonstrate your personal honor and self-confidence.


We didn’t have a Speakpipe message this week, but I did receive this email message. (I removed identifying names and labels for privacy.) Her email is this:

Coach T: “Why are those last 10-15 lbs the hardest to lose?” My weight is on the higher range of “normal” but I’d like to be in the center of “normal” and I’ve tried everything from low carb diets to food combining approaches. Nothing seems to work. My age is also 51 and I’m perimenopausal. Any ideas for me? Beth from Green Bay.

My eight (yes, eight!) tips are detailed in the show, but can be summarized:

  1. Slow down–try to lose slower
  2. Eat the right amount of food
  3. Move more
  4. Remove one commonly eaten food from your diet for 28 days
  5. Stop eating in restaurants/cook at home
  6. Limit your sodium to 1500mg a day
  7. Stop eating lowfat/no fat foods
  8. Start building muscle with moderate weight training

We Introduce A New Feature!  This week’s Recipe:

Grown Up S'Mores!
Grown Up S’Mores!

Grown Up S’Mores

Weight Loss Tools and Tips in This Episode:

I swear by Lose It! It is the first time I was able to lose weight, and more importantly, keep it off! Get Lose It! Premium because it works.Get Lose It!

There are many activity trackers and heart rate monitors that are on  the market. They all have their separate advantages and disadvantages. I really recommend that you use something to give you an accurate measurement of your daily activity.  You’re just steps away from better fitness.  Try Fitbit now.Fitbit One

My recipe blog is here and had 150+ recipes, with detailed step by step instructions and pictures that I took in my kitchen. In doing that blog, I discovered that food photographers are incredible artists.

And don’t forget, sign up for the Varsity Squad. When I send you the welcome email, respond with your mailing address and the first three V.S. members who send me their mailing address will receive a single serving packet of Nocciolata Hazelnut Spread!


Music composed and performed by Jason Shaw, courtesy of

Voiceover courtesy of Matt Young. Matt is a professional voiceover artist. If you have any need of voiceover work, for your podcast, radio spot, or whatever, you can reach Matt by a variety of methods.

He is on LinkedIn. On Twitter. And Google+. And you can read his really nice, contemplative blog.

Some links within these show notes may be Affiliate links, meaning that I may receive a small commission when readers click on them and then purchase something. This does not increase your cost at all, but it does help me cover some of the cost associated with this podcast. Thanks!