Today my Friend Friday Guest is like one of my own–Emily Hollingshead! This is one incredible little mama! Not only is she an incredible wife and mother to her sweet baby girl, but she is one of the best dental assistants around :). I should know because she works with my husband, who is dentist 😬. She is quite an amazing cook too! I’m so excited to share with you this recipe for Chili Lime Tacos with Grilled Pineapple Salsa.

My name is Emily and I am a mom and wife. I am always looking for easy and yummy recipes. Peg is always giving my good ideas so I’m happy to be able to share something as a guest on her blog :).

My husband, Scott and I have been married for 6 years. We have a beautiful baby girl, Blakely, who we love more than anything!! We also have two fur babies. We LOVE being outside and exploring. We are always heading to anywhere there is water.

This recipe is a favorite in our house and I hope you find it delicious as well.

Chili Lime Chicken Tacos with Grilled Pineapple Salsa (from
For the Chicken:
Chili Lime Rub
2 T. Olive Oil
1 tea. chili powder
1-4 1/2 teas. chipotle chile powder (optional for more heat)
1/2 tea. ground cumin
1/2 tea. smoked paprika
1/2 tea. onion powder
1/2 tea. garlic powder
3/4 tea. salt
1/4 tea. brown sugar
fresh-squeezed lime juice from 1 lime (about 2 tablespoons)
Lime zest from 1 lime
In a small bowl, whisk chicken rub ingredients together and rub evenly all over the chicken breasts.  Time permitting, allow chicken to sit for 30 min at room temperature.
Cook in slow cooker on low 4-6 hours and shred.

Or you can GRILL the chicken.  Here are the directions:

If chicken has been refrigerated, let sit at room temp. for 15-30 min.  Meanwhile, grease and preheat the grill to medium heat 375-450 degrees.  Grill chicken undisturbed for 5-7 min per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F). Remove chicken from grill and let rest 5 min before slicing.

OR you can cook the chicken on the STOVE-TOP. Here are the instructions:

If chicken has been refrigerated, let sit at room temp for 15-30 min.  Heat a large non-stick pan over med.-high heat. Once very hot, add chicken and cook, undisturbed for 3-5 min, or until nicely browned (or blackened if you prefer) on one side.  Turn chicken over, cover, and reduce heat to medium.  Cook for approx. 5-7 min more (depending on the thickness of the chicken), or until the chicken is cooked through.  Remove to a cutting board and let rest 5 min before slicing.

Grilled Pineapple Salsa


Prep Time: 5 min

Grill Time: 20 min

1/2 ripe pineapple, trimmed and sliced

1 large red bell pepper, seeded and quartered

1/2 small red onion, peeled and cut in half (you have two quarters of a whole onion)

1 whole jalapeno

1/2 c. loosely packed cilantro, finely chopped

1 T. lime juice

1/4 tea. ground ginger

1/4 tea. ground cumin

salt and pepper to taste

olive oil.

Grease grill and heat to med. high heat.

Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer soak skewer in water for at least 30 min beforehand). Drizzle red bell pepper quarters and jalapeño with olive oil to lightly coat.

Working in batches as needed depending on grill size, grill pineapple and veggies at med. high heat until tender and lightly charred all over, about 12 min. for the onions, turning occasionally, about 8-10 min for the pineapple, or until caramelized, flipping once, 6 min for the red bell peppers, flipping once, and jalapeño for 3-5 min, turning occasionally.

Once cool enough to handle, dab off any excess oil with paper towels from veggies and chop pineapple (cutting around core). red bell peppers, and onions.  Devein and deseed jalapeño and dice., reserving some of the seeds if desired.

Toss pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, ginger, cumin, and salt and pepper to taste in a large bowl.  If you would like it spicier, add some of the jalapeño seeds to taste.

Can be served immediately or even better chilled.

Avocado Crema


1 medium avocado

1/2 c. sour cream

2 T. mayo.

1 T. lime juice

1/2 tea. salt

1/4 tea. ground cumin

1/4 tea. garlic powder

To make the Avocado Crema, add all the Crema ingredients to your blender and blend until smooth, scraping sides down as needed. May make 4 hours ahead of time and refrigerate in an airtight container.


To assemble, melt cheese on tortillas in the microwave or stovetop then top with Chili Lime Chicken, Pineapple Salsa followed by Avocado Crema.


Girl’s Camp Cook

Last week was a BIG week for me. It’s one of those “when it rains, it pours” weeks. Like my mama said, “And this too shall pass.” It’s soooo true and that is what I was thinking about all last week ha!! Don’t get me wrong, I don’t want life to pass me by and not enjoy it, but there are those times that are just not fun, but we just have to dig in and get things done.

We have a Young Women’s organization in our church (The Church of Jesus Christ of Latter-day Saints) and the lady who was in charge of Girls Camp that is held each year, asked me to be the cook or maybe I volunteered because I love girls camp 😝. Of course, I’ve done this before several times, but this year in particular, I felt more pressure. From menu planning to grocery shopping and figuring out just the right amount of food, without too much wasted, were all concerns of mine. I hate wasting food, especially when it’s not mine to waste. Yikes! Needless to say, much thought and prayer went into planning the menu, purchasing the food and actually making the food, and it was a hit. I was so very grateful to my loving Father in Heaven for helping me.  A special thank you to all of my awesome photographers and the leaders of this Young Women’s organization–Megan Johnson, Brooke Wamsley, Kathy Spendlove, Sharon Sumner and Berkley Sumner. You may hear from some of these awesome gals again on a guest post soon :).

So some tips I have learned through the years of being Girls Camp cook…………….

  1.  Do as much prep as you can before camping. I like to do all of the major meat prep before hand and also you can cut up produce. Think of everything you could possibly do before hand and just do it. It just makes life so much more enjoyable for EVERYONE :).
  2. Write out a menu for everyone to see for each meal. That way you don’t have to answer the question of the day, “What’s for dinner (breakfast or lunch)?” You get the picture. Ha.
  3. Make a shopping trip to Costco 2 days before leaving for camp. Part of the items you can get on this shopping trip is the meat to prepare. You could also do this the weekend before leaving and freeze the meat or put it in the refrigerator, depending on how far in advance you’re making it.
  4. The day before leaving, make a trip to your local grocery store to get other needed items and don’t forget ice. I like buying blocks of ice and also crushed ice for drinks and such. Also, get the stuff to make s’mores. Yum!
  5. The morning you leave, load up those coolers!!

Here’s just a sampler of some of the food that we ate.  We were all so stuffed by the time we went home.  I mean, really, who eats 3 huge meals a day any more :). I must be getting old.

One of my favorite recipes that I made for Girl’s Camp was Teriyaki Chicken Thighs.  I love it.

This is one of the recipes that I prepped before camp.

Slow Cooker Teriyaki Chicken Thighs

5-6 cloves of garlic   pressed
1 tablespoon fresh ginger   grated
2 teaspoon salt
3 tablespoons cornstarch   mixed with 6 T. water
1 12 cups soy sauce   (I prefer Aloha Shoyu)
1 14 cups sugar
14 cup vinegar
5 pounds chicken thighs   (bone-in) skin removed
green onions   chopped (optional)


Parmesan Chicken with Angel Hair Pasta

You know those old recipe books that are tattered and torn? This recipe comes from one of those cookbooks that my mother gave to me many, many years ago. It is called the Panguitch Relief Society Cookbook and it was probably published in the late 70’s. It is is tried and true. I love serving this with spaghetti squash or zoodles if you’re trying to watch your carbs. I love having this dish as an early dinner the night before I do a long run or a long bike ride and have a mixture of angel hair with zoodles. It’s delish!

Parmesan Chicken

2 chicken breasts cut in half lengthwise (use a really sharp knife)

Olive oil

3/4c. Italian bread crumbs

For the sauce:

1 large can of Contadina tomato sauce (I like this brand best)

1 teaspoon Italian seasoning

1/2-1 teaspoon garlic salt

2 T. Butter

Heat in pan until butter melts

2/3 c. Parmesean cheese, finely grated

1 c. Mozzarella cheese, coarsely grated or sliced thin

Preheat oven to 375 degrees.  To prepare chicken breasts, cut in half lengthwise.

Coat chicken on both sides with Italian bread crumbs. Pour a generous amount of olive oil in skillet and turn on medium high heat.  When oil is hot, place each chicken breast in pan and brown on both sides.  Remove from heat and place in baking pan sprayed with non-stick spray.  Set aside.


For the sauce, in a sauté pan mix together tomato sauce, Italian seasoning, garlic salt and butter.  Heat until boiling and butter melts.

Pour sauce on top of chicken breasts and sprinkle with Parmesan cheese.  Cover with aluminum foil (tip: to prevent aluminum foil sticking to cheese, spray it with cooking spray) Place in oven and bake for 30 min.

The last 15 min of cooking time for the chicken, prepare angel hair.  Notice my awesome pasta measurer that my hubs 3D printed for me.  Watch soon for a giveaway for one of these :).  So handy!! Drain the pasta as soon as it has cooked to your liking.  I like 4-5 min, drain and run under cool water.  Set aside.


Ahhhhh look at that deliciousness :).  We are going to make it even more delicious and sprinkle the Mozzarella cheese on top, but remove the aluminum foil first and place back in the oven for about 5-7 min or until cheese melts.


Oh, and one side note:  Friend Friday will resume next week.  This week I’ll be gone to our awesome girls camp and, of course, I’m the camp cook. LOL.  Have a great week everyone and stay tuned for my giveaway next week!!


Tiffany is an amazing athlete. The first time I met her, she was just finishing up a swim at the lake, training for the St. George, Utah Ironman. My husband and I just arrived and I chatted with her for a minute and I was thinking, “Wow, she looks like an IM pro.”  You could definitely tell, she knew her stuff about IM training.  My husband and I were training for our first IM, so she was quite an inspiration to me.  Her accomplishments “WOW” me, especially with the obstacles that she has overcome………… AND she is my sister’s neighbor and she speaks very highly of her. I’m so very excited for her post today. She is going to share with us some inspiring accomplishments about herself, a family favorite recipe and some really great fitness tips. Thanks so much Tiffany for sharing with us today. Also, for those of us who live in the STG area, Tiffany can help you reach your optimal performance at the Dixie Regional Health & Performance Center. They have a sports package that includes a Bod Pod (calculates body fat %), VO2 Max, and basal metabolic testing that would be very helpful for training. I am looking forward to getting tested. STG Marathon and NY are right around the corner! Okay, so let’s get to it! Here’s Tiffany………………..❤️

I guess you could say that I am a wellness nerd. I graduated from Utah State University with a Bachelor’s degree in Exercise Science and a minor in Dance. I love to learn, so I decided to go back to school and get my Master’s in Sports Nutrition. I have to admit that my grades are much better now that I’m older and understand the value of education. Who would have thought that I could get a 4.0 GPA? HAHA!

My job as an Exercise Physiologist at Intermountain Live Well allows me to share my passion for wellness with others, and the rewards of seeing clients pursue a healthy lifestyle is priceless. I also empower others to chase their dreams as owner of TG Triathlon and Fitness. As a World National Olympic Distance Age Group Qualifier in 2012-2016, I have been chasing my own dreams by competing in over 175 triathlons, including 16 Ironman finishes. From 2012-2016, I received Ironman All World Athlete by placing in the top 10% in the world for my age division. (I’m old…. hitting 50 on my next birthday). J

Despite my accomplishments in 2010, I suffered 3 strokes which lead to heart surgery. These obstacles have lead me to have a great desire to infuse balance and gratitude in my life. When I’m not training or races, I enjoy hiking, cooking, sewing, reading and SUP. My greatest accomplishment is being a wife and mother of three kids ages 25, 20, and 14. My family is the heart of my success.

This recipe is one of my family’s favorite. I will usually double the recipe so that we can have left overs. It can be used in whole wheat tortillas, taco shells, on tops of nachos for a hearty meal, or on top of mixed greens for a yummy salad. (That’s my personal favorite) J

One Pot Quinoa Taco Dinner


• 1.25 lbs. of Ground Turkey or Beef (You can leave this out for vegetarian option)

• 2 Bell Peppers Diced

• 1 Onion Diced

• 2 Tomatoes Diced canned or fresh from the garden

• 1 Can of Corn (drained) or Frozen works great too

• 1/2 cup salsa

• 1 cup Canned Black Beans (about half a can) I like to rinse them off first

• 1 cup Water

• 1 cup Beef or Vegetable Stock Low Sodium

• 1 cup Long Grained Rice (not minute rice) or Quinoa

• 1 and 1/2 teaspoons of Cumin

• 1 teaspoon garlic powder

• 1 teaspoon chili powder

• 1 cup Cheddar Cheese

• Taco shells, whole wheat tortillas or mixed greens (depending on what your family enjoys)


1. Begin browning meat in skillet. Drain the fat. (I like to add crushed garlic too).

2. After slightly brown, add diced onion and diced peppers and cook until meat is completely browned.

3. On medium heat, stir in water, beef stock, beans, and rice or quinoa. (I’m added both rice and quinoa sometimes)

4. Stir in cumin, garlic powder, and chili powder.

5. Add in the corn and tomatoes

6. Cover and simmer for 15 minutes, (quinoa takes a bit longer 20-25 minutes) or until rice is completely cooked and liquid has absorbed.

7. Stir in the cheese and top with your favorite taco toppings! We love adding sour cream and guacamole to ours. Enjoy!

I love this recipe because you can adapt it to what your family likes. If you are vegan leave out the meat and switch the beef broth to vegetable. If you have fresh garden tomatoes, use those. I can’t really say where I got this recipe from, because I adapted it from an original and made it fit my family and their needs. One word of advice is you should do just that. Look at a recipe and make it fit your taste and your family. Same way when you eat out. If you don’t something on the menu, as if they can create something for you based on what ingredients is found in the other menu items.

 Fitness Tip-

“Start where you are, don’t compare yourself to others, and enjoy the journey.” Tiffany Gust

There is no magic bullet for optimal health. Just eat real food and then you don’t have to worry about all the fads and diet craze. Listen to your body and try to make movement a part of your everyday life. Engage in activities that you enjoy and encourage those around you to become active with you. Spending time with family and friends can make movement and exercise enjoyable and rewarding, while building the bonds in the relationship.

If you struggle to enjoy fitness, then learn to enjoy the feeling of success when you have completed a hard workout. Enjoy the freedom you feel when the endorphins have amped up your energy. Work around your limitations if you are dealing with health issues or an injury. Trust me, I know how it feels to have your whole life flipped around and going from being a successful athlete to having health issues that only allow you to go for a walk or a short swim. Don’t focus on what you can’t do, focus on what you can. Bask in the gratitude that you have for still being alive and well. Anchor into the moments that can get you through those hard times. Do things that will allow you to feel success and make your heart smile. Find ways to enjoy nature and peace in your life. Now, go out and CHASE THOSE DREAMS!!! J


Have You Been To A Harmons Cooking School Class?

Well, have you? If you haven’t, you need to go. It’s fun to go with your significant other on a date night too. One of the first classes I would recommend is the knife skills class. You learn to mince, dice, chop, etc. and you get an awesome chefs knife to take home. Each time I go, it has been quite a treat and I’ve always learned some really useful tidbits for cooking. Chef Shane and Chef Jackie  in the Santa Clara, Utah store are the best of the best!! Just go to to view classes, times and class descriptions. There are other cooking school locations in Utah too, but in the Santa Clara store, we really have some well rounded chefs–the cream of the crop. I’ve been to nearly a dozen classes there and each one has been terrific and has broadened my knowledge about creating a delicious meal.  

Tonight my friend, Corinne, and I went to a “Summer Salads” class. We made a delicious Warm Salmon Salad Nicoise” and ” Orzo Salad.” So what exactly is Nicoise Salad? Technically, a Niçoise is meant to be a “composed” salad, with each ingredient artfully arranged on a plate in separate little piles, then drizzled with the dressing and that’s exactly what we did tonight. Oh and see that delicious dressing? It was incredible!!! We used a ratio of 3 to 1 oil to vinegar ratio, Dijon mustard, salt, sugar and some chives. Tonight we had a variety of oils and vinegars to choose from. We tried grape seed oil with a tad bit of truffle oil and we used pear vinegar. It was the best dressing I’ve ever tasted. Seriously. Oh, and look at those farm fresh heirloom tomatoes!! My fav!!

Look at this beautiful table!!!

This is the Orzo Salad

It was delicious too but the Salmon salad was my fav. Go ahead, book a class. You’ll be so happy you did and so will your family :). 


I’m so excited to have my sweet friend, Amber Green, as a guest today. Not only is she an incredible runner (like winning marathons kind of incredible:), she is such a ray of sunshine to all who comes into contact with her. She has a love in her heart for everyone, even her competitors. I’ve always admired that about her. She is not threatened by her competition, but she embraces the challenge. A great example for us all to follow. Amber adores her family and is such a dedicated wife and mother AND she is an awesome cook!! Thanks so much for taking the time out of your busy schedule to share with us, Amber. Love ya!

Hi, my name is Amber Green. I’ve known Peg for many years, mainly through running, and have ALWAYS admired her zest for life! I”m excited to be a guest on the blog and want to share a recipe with you that I make often that meets the criteria of both delicious and nutritious. I like any way to sneak veggies into foods, and this recipe utilizes the abundant summer zucchini.

First a quick intro: I was born and raised in St.George, Utah, and I could live in this beautiful place forever. Let’s just say I don’t mind the heat 🙂 Bring it! My husband Matt and I have three children, all boys for us – ages 13, 11, and 9. I am a full-time Mom and a part-time Fitness Instructor at Summit Athletic Club. I also LOVE to RUN (and like to pretend that running is my “other” job even though it is not hehe). I have run nearly 40 marathons, placing first in many including the St.George marathon 3 times. I have been privileged to compete in the Boston marathon numerous times as well as the Olympic Trials marathon in 2016. Running is one of the highlights of my life….which leads quite nicely into eating don’t you think?

This recipe comes out of the new cookbook “Run Fast, Eat Slow,” by elite distance runner Shalane Flanagan and her co-author Elyse Kopecky. As an athlete, I am always trying to perform at my best, and nutrition plays a huge role in optimizing performance. Shalane and Elyse offer this recipe which is gluten-free and I think very delicious. Enjoy!

Superhero Muffins

2 cups almond meal

1 cup old-fashioned rolled oats (gluten free if sensitive)

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup chopped walnuts (optional)

1/2 cup raisins, chopped dates, or chocolate chips (optional)

3 eggs, beaten

1 cup grated zucchini (about 1 zucchini)

1 cup grated carrots (about 2 carrots)

6 tablespoons unsalted butter, melted

1/2 cup dark amber maple syrup

1 teaspoon vanilla extract

1. Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.

2. In a large bowl, combine the almond meal, oats, cinnamon, nutmeg, baking soda, salt, and walnuts, raisins, dates, or chocolate chips (if using).

3. In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick.


4. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of the muffin comes out clean, 25-35 minutes.
The recipe also gives a hint about how to make your own almond meal.

“If you have a high-powered blender, you can grind your own almond flour. For 2 cups of almond flour, pulse 10 ounces of whole raw almonds on high speed until finely ground.”

I, (and I’m guessing many of you) like to play with the recipe and mix it up. With this particular recipe I have tried adding mashed banana, applesauce &/or coconut oil in place of the maple syrup and butter. It’s a little less sweet this way, but still delicious. Pecans are also a nice addition or replacement for walnuts. And with the addition of chocolate chips, you may even get the approval of the kiddos! Overall, this is a great recipe as is, that I like to make and have on hand to have for breakfast with a smoothie, on it’s own with some almond milk, or as a quick snack.