Yesterday was a gorgeous day in San Francisco. So we took a stroll down to Crissy Field and came across this truck. 

Why not bring the gym outside when the weather is so nice?!?

Well, if your truck isn't fully equipped, find other ways to get outside. We played tourist in our own city yesterday and rented bikes and went across the golden gate bridge. Made us realize that sometimes the tourists really do get it right. 

For creative ways to do something new in your city, check out what some of the more popular activities are. Its easy to forget when you have spent a long time in the same place. And no, we don't mean go and stand in Times Square. Walk across the Brooklyn Bridge and grab a lite lunch there before heading back. Or head to the beach in LA and rent a stand up paddle board.  Just enjoy the nice weather while its around!

Why do we call today's workout a three for one? With this workout you get three different instructors in one workout. They rotate seamlessly throughout the video which makes for nice variety and change throughout this total body workout. Thanks FitSugar!
There really are few things better than great Mexican food. But once you load on the chips, cheese, beans and sour cream, you are most likely looking at a 1000+ calorie meal. We suggest ordering or making a healthy chicken tortilla soup. You get lots of the goodies that make  Mexican food taste great, in a way that balances the portions. 

Try this recipe out!

Healthy Hearty Chicken Tortilla Soup
Serving Size: 6
Total time: 40 Mins

  • 4 whole wheat tortillas, cut into 1-by-2-inch strips
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1 1/2 lb boneless, skinless chicken breast, trimmed of fat and cut into 1 inch squares or strips
  • 1 large yellow onion diced
  • 2 garlic cloves, diced
  • 2 bell peppers diced
  • 12 oz. frozen corn
  • 1 tablespoon ground cumin
  • 1 tsp salt
  • 3 14-ounce can reduced-sodium chicken broth
  • 2 15-ounce can diced tomatoes, preferably with green chiles
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons lime juice
  • 3/4 cup chopped fresh cilantro
  • 1 1/4 cup 2% milk shredded Mexican cheese blend
  • Optional: 1 avocado

    1. Spread tortillas in a single layer on a baking sheet and put it under a broiler for several minutes until browned and crispy. Turn them over and do the same on the other side. 
    2. Heat oil in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add bell peppers, onion, garlic, salt and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, corn, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat and laddle into bowls. 
    3. Serve topped with the cilantro, toasted tortilla strips and cheese. Optional, add sliced avocado on top.

Per serving: 357 calories; 12 g fat ( 4 g sat , 4 g mono ); 86 mg cholesterol; 24 g carbohydrates; 37 g protein; 4 g fiber; 775 mg sodium; 231 mg potassium.