The Fit Skool

by Kelly

Weekend highlights & Dip Recipe


This weekend was very low-key. We pretty much just hung around the house with my family and relaxed. Well I relaxed. My mom helped  us with some cleaning and laundry since I am super limited with my injury and my dad helped Marc with some house projects. So I guess it was a productive weekend.

We even snuck in a walk at Bruce Park

IMG_2914 IMG_2915

and Cooper had a doggie play-date


I enjoyed a lot of play time with Ava this weekend. She has been all smiles and laughs which is so much fun. She really loves looking at her stuffed animal toys and playing on her play mats!

IMG_2891 IMG_2897

With the Superbowl yesterday, we did a fair amount of cooking! We made BBQ chicken sliders, baked wings, stuffed mushrooms, guacamole, dip, etc. My favorite appetizer was the Spinach and artichoke dip. I am always a huge fan of this dip, and I like it even more because it is loaded with veggies! The secret ingredient is GREEK YOGURT which helps reduce some of the fat content. I enjoyed this dip with some whole grain crackers, YUM!




1 can of artichoke hearts

1 10oz package of frozen spinach (thawed and drained)

¼ red onion (diced)

4 0z of plain Greek yogurt (it’s about 1/2 cup)

¼ cup Parmesan cheese

4oz of shredded mozzarella cheese

¼ cup of light mayonnaise

1/8 tsp garlic powder

Salt & pepper to taste


Chop artichokes, spinach and onion. Place all ingredients in a mixing bowl and combine well. Spray a baking dish and pour ingredients into dish. Bake at 400 degrees for 25-30 minutes.


Enjoy with baked chips/crackers or as a side dish!

Author: Kelly @ The Fit Skool

I’m Kelly, a NASM personal trainer and group instructor, a former athlete, a wife and soon to be mommy. Health and Fitness is my passion and I am excited to share this journey with you!

Leave a Reply

Required fields are marked *.