Tag Archives: mexican

what's in a name?

13 Oct

Hi!

Thanks for the support and encouraging comments on yesterday’s post.  Honestly, after I hit publish last night I laid awake in bed for awhile feeling very unsure about my post.  I really do try to always keep it real here, but being open is sometimes freaking hard!

I just don’t want to seem like a complainer, but guys…sometimes life is hard.  On those days it’s kind of a challenge to find a balance between staying positive and uplifting while still being real.

And to be perfectly honest, there is nothing that drives me more crazy here in blogland than when people come across as perfect on their blogs.  While I didn’t actually address this issue yesterday, it did come up in the comments.  It seems that most of you feel the same way.  Let’s just lay it all out there – there have been times when I’ve considered no longer reading some blogs because they just seem too perfect.  And whether they are perfect or whether they’re not – it really doesn’t matter – it is a negative force in my life to read about it everyday.  It’s extremely difficult to avoid the comparison trap when all you read each day is the perfection in people’s lives.  I have to constantly keep myself in check with this issue – finding myself trying to measure up to someone else’s style, recipes, photos or exercise routine.

And speaking of exercise routines, this would probably be an excellent time to make known that the husband and I will no longer be running our November half marathon. You know, the one that was originally supposed to be a full marathon?  After a lot of contemplating and discussion, we’ve decided to step back from racing for now.

With trying to get our own business off the ground + Jon working full-time and me almost full-time, there really isn’t enough time for training.  We tried to make it work, but sleep was the main thing being sacrificed.  We try every night to get in bed before 11pm, but when there are deadlines to meet sometimes it’s just not an option.  And seeing as how getting adequate sleep is one of the most important parts of long distance running, it isn’t healthy or smart for us to keep pushing it.

Being the perfectionist that I am, this decision was really difficult for me at first.  And to bring this full-circle, I realized that a lot of it was due to comparing myself to other bloggers. When you see countless bloggers running so many miles a week, it can make you feel like a failure if you’re not doing it too.  In my quest to defeat perfectionism though, I was able to step back and realize that my life is not the same as anybody else’s…and therefore I have to make the best decision for my body and for Jon.

Besides, I’m not sure if I’ve mentioned this, but the husband designed the branding for the entire race – from the participant’s guide down to the finish banner.  So, we’ll be running all over the place on race day, getting photos for our website (and cheering on all the runners!). I’m super stoked about it – I love races! Although I know I’ll be wishing we were running, I’m glad we’ll be going to support everyone and our business!

So that’s that.

Now that we’re through all the heavy stuff – let’s move on to the food!

Breakfast this morning was a green monster, per the usual.  Oh, green monster, how did I ever live without you??

I spent the morning working on my yoga class for tonight and trying to get iPhoto and Flickr to be friends.  The story of my life.  They are currently on speaking terms, though we still have a loooong way to go.

About 10:30 I got so hungry, so I heated up one of my favorite whole wheat pitas and had a big blob of creamy hummus for dipping!

So, if you follow me on twitter, you may know that I had a major life experience this morning.

I lived through my first earthquake!

You have to understand, Oklahoma does not get earthquakes. Like, ever. I never would have dreamed that I’d ever feel one.

So, picture this.  I was sitting on my couch with Olive looking up idioms for tutoring students and dealing with flickr when all of a sudden I heard a sound like the entire house rattled.  I actually didn’t feel anything, but it was such a strange noise – I literally thought to myself “that sounded like how I’ve heard earthquakes described.”

I glanced at Olive to see if she heard it, and she was sitting up with her little ears perked looking around.  However, here is a prime example of a downside of working from home.  There are no other adults around to confirm that you’re not crazy when crazy stuff happens!

So what did I do?  The only logical thing – I went on about my business and forgot about it.

About 30 minutes later, I went to check my phone and realized I had about 5 missed calls and 2 texts from the husband, and a text from my mom, wondering if I’d felt the earthquake and making sure I was okay. ha!  I couldn’t believe it.

Anyway, apparently it was a 4.3 on the scale and was felt all the way from north Texas to Arkansas and everywhere in between.

With all that excitement I completely forgot about lunch, and suddenly I looked up and I had 15 minutes till I needed to leave for tutoring!  Considering everything I still needed to do before leaving, I knew a lunch on the go was in order!  So, I whipped up a brown rice cake sandwich with natural peanut butter and half a banana.  It was delish.  But somewhat messy.  Have you ever tried to bite into a rice cake sandwich? Unfortunately I failed at getting a picture in all the madness.  I lived through an earthquake – can you blame me?!?

By the time I got though with all my tutoring appointments and taught my yoga class I was starving for dinner.  Enter leftovers of my favorite meal.

cooked spinach, vegetarian refried beans, rotel tomatoes and vegan (Daiya) cheese wrapped in a whole wheat tortilla a doused in spicy enchilada sauce.  With a side of baked corn chips (corn tortillas) and homemade guacamole.

Dessert was simple.

two little oranges (only a portion is in the picture)

All in all I’d say it was a banner day – a nice way to balance out yesterday methinks:)

Oh, one last side note.  I’ve told you guys how much I love meeting with international students, right?  Well, I love it more and more everyday.  Hanging out with them is so refreshing + I think I learn more than they do!  Awhile back I mentioned one of my students, Nada, who is super sweet but also beyond talkative and a bit high maintenance.  Well, she really threw me for a loop on Monday.  We were chatting along just like normal when all of a sudden she said “blah, blah, blah…when the little one comes.”

Say what?!

“Little one?” I asked.

“Oh, yeah…I’m expecting. Did I not tell you that?  I’m due in January.”

“Um negative on that.  I would remember if you had told me that.  I’ve been meeting with you for weeks – how can I not know you are pregnant?? So, is it a boy or a girl?” I asked.

“It’s a girl.”

“Aww, how sweet (beginning to get over my initial shock at this point). So what are ya going to name her?”

“Well, I have a couple of names in mind, but one I’m really leaning toward….Lupus.”

“Ahem. Excuse me?”

“Lupus.  That’s what I’m going to name her.”

So, I then had to gently explain to my sweet little Egyptian student that Lupus might not be the best choice.  I mean, sure it’s cute and all…but oh the pain it will cause for that poor child!

I felt bad to shoot her down, but I also felt it my duty to shelter the baby from a lifetime of humiliation.

Oh the joy of international students:) And I can say that because I was one.

Now that I’ve sufficiently talked your ears off!  I’ll be signing off.  I’ll see you all tomorrow!

G’night!

P.S. I can only imagine the google searches that will come forth due to this post!

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bring home elsabeth

11 Oct

Good morning!

Are you happy to be starting a new week?  I am.  As much as I used to dread Monday morning, I am so thankful these days that the end of the weekend doesn’t hold an impending sense of doom.  Of course I was by no means springing out of bed with a smile on my face at 6:30 this morning, but I’m not sure that’s even possible anyway!

We had a slow and easy weekend…just how I like ’em:)  As I’m sure you can all identify…they are few and far between.  So, we soaked up every moment.

Saturday morning Farmer’s Market trip was picturesque – with the beauty of fall only intensifying every day.  I ate an apple on the way and was positively starving by the time we left!

We picked these up for the baby – and she was a happy girl:)  And don’t worry, they’re vegetarian. Peanut Butter to be exact.

After leaving the market (one bushel of swiss chard in tow) we stopped by Starbuck’s for a soy half caf latte for two.  Aren’t coffees the best when they’re shared?  Having my own straw just isn’t the same.

The rest of Saturday included a long walk down to Main Street.  There was a vintage car show going on downtown, and we were hoping to scope it out, but as we progressed toward Main, we began to notice a disappointingly steady stream of vintage cars cruising past us.  By the time we got there, there were only a few stragglers remaining:(  So, we just turned around and headed back home.  Stopping for mini photo shoots along the way.

Doesn’t matter what kind of face or noises you make, this girl refuses to look at the camera.

Honestly, I was a bit lazy all weekend as far as food was concerned.  I made a huge batch of crock-pot taco soup on Friday, and we ate it probably 4-3 times between then and Sunday.  At least it was delicious!  Leftovers are the way to go in my book:)

Crock-pot Taco Soup

Ingredients

1 can pinto beans, drained and rinsed (really you can use whatever kinds of beans you want!)
1 can black beans, drained and rinsed
1 can kidney beans – you got it, drained and rinsed
1 small onion, chopped
1 bell pepper, chopped
1 can sweet corn, no salt added, drained
1 can rotel
1 can diced tomatoes
3/4 small can tomato paste
1 tbsp chili powder
1/2 tbsp cumin
1 1/2 tsp sea salt
about 1 cup water

Directions
1. Dump everything into the crock pot and turn crock pot on low.  Allow to simmer all day.
2. Come home from work, give it a quick stir, and eat up! But careful – it’s hot!

It’s really very complicated.

*You may want to add more or less water, depending on how thick you want it.  The husband and I like it nice and hearty!
**I know this recipe has a lot of “cans” in it – and I know you’re technically supposed to limit canned goods, but sometimes convenience just wins out.  Sorry.  Actually, no I’m not.

Served with a side of homemade corn chips, sprinkled with sea salt and baked at 400 degrees for about 10 minutes.  Watch them closely because they go from not quite done to charred in about 1 minute flat.  Not that I would know.

I also had a side of leftover roasted kabocha squash.

You may have noticed this really hideous looking squash in my fall post a few days ago.  I basically sliced it up and roasted it at  400 degrees for about 25 minutes.  And let me tell you, I have eaten it for about 6 meals since then.  I have tried butternut squash once and honestly really didn’t care of it.  This guy is a whole different ballgame folks. If you haven’t tried kabocha squash – stop reading right now and go get one.  You won’t regret it.  It was a bit expensive (around $5 I think), but it’s lasted so long, and was totally and completely worth every dime.  Every time I get ready to eat it leftover, I just toss a few wedges on a cookie sheet and re-roast them.  Tastes like the first time every time!

Anyway, before I go I wanted to let you guys know about something called “Share the Love Week” going on over at a really lovely blog, 3 Boys and a Little Lady.  I just stumbled upon this blog about a month ago, and I haven’t been able to stop reading since.  Right now their family is trying to bring home the little girl they’re adopting from Ethiopia, Elsabeth.  I don’t think I’ve really mentioned this before on the blog, but Jon and I have a huge heart for adoption.  We hope and pray that we can adopt a child one day, but since we aren’t quite on that road yet, I’m excited about the opportunity to help out a family that is.  Emily is having an auction of sorts with different Etsy shops, and all the proceeds go toward their adoption fund.  It starts tomorrow morning, so please check it out if you get a chance!

Love you guys!

dinner party to remember

7 Oct

Happy Thursday!

Today I’m bringing to you the recipes that made up my dinner party for Project Food Blog entry #3.  Also, today is the last day to put in votes for all your favorite entries.  And as always, I would be so thankful if you’d check out my entry and vote if you find it worthy!  Thanks so much for your support thus far!


When I started planning the menu for my party, I knew I was going to be under a serious time crunch, so I needed something simple, yet I still wanted to wow my guests with something new and unique.  The other twist was that my guests were not familiar with vegan dishes at all…so I really wanted to create something that would show them how enticing meatless dishes really can be!

I started off with the vegan chimichanga recipe – I had made it before, so I knew exactly what tweaks I needed to make.  They were so much better this time around!

Vegan Chimichangas
original recipe from Eat Drink and Be Vegan

Ingredients

  • 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp chili powder
  • 2 tsp dried oregano
  • 1 1/2 tsp chipotle hot sauce
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 1/2 cups zucchini, julienned
  • 1/2 cup tomatoes, chopped
  • 1 can pinto beans, drained and rinsed (I may try black beans next time!)
  • 1/2 cup tempeh, chopped (or an additional 1/2 cup beans)
  • 1 1/2 tbsp balsamic vinegar
  • 4 whole wheat tortillas
  • 2 tbsp olive oil, for frying
  • fresh lime wedges, for garnish
  • fresh cilantro, chopped for garnish

Directions

  • In a large frying pan on medium heat, combine oil, onion, garlic, chili powder, oregano, chipotle sauce, cumin and salt.  Saute for 2-3 minutes, stirring occasionally.
  • Add zucchini and tomatoes and saute for another 5 minutes until veggies are soft.
  • Add beans and tempeh and saute for another 3-5 minutes.
  • Stir in vinegar.
  • Preheat oven to 425 degrees and spray baking sheet with cooking spray.
  • Spoon 1/4 of filling down center of each tortilla, leaving 1-2 inches spae on top and bottom.
  • Fold bottom edge over filling and roll up, tucking in sides as you go.  Place a toothpick to hold tortilla closed.
  • In a separate frying pan, heat oil, then place burritos seam-side down on pan.  Cook for 2-3 minutes on each side to lightly brown, then transfer to sprayed baking sheet.
  • Bake for 12 – 15 minutes.  Remove from oven and garnish with cilantro and lime.

I also made up a quick sauce to drizzle over these.  For the sauce, add about 1/4 cup of vegan sour cream together with 1/2 tbsp chipotle hot sauce.  Mix well and then scoop sauce into a plastic baggie.  Cut off the end of the baggie and drizzle away!

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Next up was the mini tacos – these were so easy!

Vegan Mini “Party” Tacos

Ingredients

  • 1 can of beans – whatever kind you fancy!  I used lentils, and they worked great.
  • 1/2 tbsp cumin
  • 1 tsp ground red pepper (I like it hot!)
  • shredded cabbage
  • grilled veggies – green bell pepper, red bell pepper, onion
  • vegan sour cream
  • corn tortillas

Directions

  • Place frying pan over medium heat. Combine beans, cumin and ground red pepper and heat through.
  • In a separate pan saute veggies in a little bit of oil (oops! forgot to add to the ingredient list).
  • While keeping an eye on the veggies, cut tortillas into small circles using a round object (husband used a cup).

  • Assemble! First, seasoned beans. Then, grilled veggies. Next, shredded cabbage. Last, top it off with sour cream!

Note: you could also use the leftovers “rims” of the tortillas by sprinkling sea salt on them and baking.  Then use them as toppers for your salad!  I actually almost did this…but I accidentally charred them.  FAIL!

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Now let’s backtrack just a little bit and talk about appetizers.


Of course there is no way I could possibly have an epic tex-mex party without the star of tex-mex, could I? But I also didn’t think my basic guacamole really fit the bill.  I mean, we’re talking epic here!  So, three kinds of guac it was.  And these are all so easy it’s embarrassing.

Classic Guacamole

Ingredients
1 avocado
1/2 tbsp garlic powder
1/2 tsp ground red pepper
1/2 tsp sea salt
1/2 tbsp lime juice
1/4 cup onion, chopped

Directions

  • Okay, I have to be honest.  All the measurements above are guesstimations.  I basically just eye all the ingredients and have the husband taste test and make recommendations until it is unfathomably awesome.  Works for us.  But I understand some people really might appreciate a recipe, so I tried to estimate exactly how much I use of each ingredient.  I would highly recommend doing a bit of experimentation, though, because we don’t all love guac so hot our eyes water!  The cool thing is that you can add a little bit more of each ingredient until the flavor evens out.  It’s really hard to ruin guacamole in my opinion.  Unless you forget the garlic like I did for my party.  oops!

Barbecue Guacamole – just make the exact same recipe as above, then mix in about 1/2-1 tbsp of your fave barbecue sauce.  Lastly, drizzle a little extra over top!

Chipotle Guacamole
originally from here

Ingredients

  • 1/4 cup black beans, drained and rinsed
  • 1/4 cup corn
  • 1 tbsp cilantro, chopped
  • 2 tbsp vegan sour cream
  • 1 avocado

Directions

  • Mash avocado in a small bowl
  • add black beans, corn, cilantro and sour cream and mix well

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The other appetizer was a beautiful salad!

I mixed fresh greens (any kind will work), with jicama, cut into matchsticks  and sliced red cabbage.  After mixing it all together, I poured a Chipotle dressing over top and mixed it all together.

The dressing really made this salad.  The flavors went together like peanut butter and banana.

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And lastly, was the decadent dessert!  I honestly had huge reservations about making this, I’m not going to lie.  I’ve never fried anything in my life…and it was a bit scary. But somehow I just didn’t think baked plantains would have the same effect as fried plantains.  And in the end, authenticity won out!

I honestly didn’t think I would like this dessert much, but it was so good it hurt.  I bought some soy french vanilla ice cream to pair with the plantains and it was like a match made in heaven.  Love love love.

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And that’s it folks!  I was so happy with how this dinner turned out…and so proud of myself for pulling it together.  Whether I advance or not I’m so happy I took the opportunity to complete this challenge.  I feel like I’ve grown so much, just from the three entries I’ve created so far.  I’d love it if you’d help me get to round 4!

decisions, decisions

21 Sep

Thanks so much for the well wishes yesterday.  I’m very happy to report that I’m feeling much better today.

I started out this morning with a 4 mile run.  Sadly I forgot to plug in the Garmin last night, but the husband came through for us by suggesting we use the Map My Run iPhone app.  It worked like a charm!  If you’re ever in a pinch, try it out.  It doesn’t tell you a lot of details, but it does tell you your average pace, distance, time, and it maps as you run.  Not bad for free, right?

Anyway, once we got home I had a green monster for breakfast before doing a run through of my yoga class.

lots of spinach, 1/2 banana, 1 tbsp chia seeds, 1/2 scoop Amazing Grass, 1.25 cup almond milk, ice

There really is just nothing that compares to an ice cold green monster in the morning…really there isn’t.

By the time I got ready for the day and then enjoyed an hour of yoga, it was time to go meet my friend, Grace, for our weekly lunch.  Definitely one of the highlights of my week!  We went to my favorite little cafe, Cafe Bella. If you’ve been reading my blog, you’ve seen this sandwich many a time before…but I just can’t resist getting the same thing.  The one time I branched out I regretted it, and since then have clung dearly to my staple.

grilled veggie panini with hummus

I spent this afternoon working on Outbox tasks and laundry.  Definitely one of my favorite parts of working from home is being able to stay on top of household tasks throughout the day.  I’m really quite the domestic diva;)

Snack break!

grapes

cinnamon raisin Ezekiel muffin with natural peanut butter

I also ended up having a small mug of Kashi Go Lean Crunch with almond milk later in the afternoon.  I am like a bottomless pit today!

Tonight Jon and I decided to turn off work for a few hours and just hang out.  We hardly ever watch TV…but tonight one of our favorite shows premiered for the fall season.  How many of you watch The Biggest Loser?  We are huge fans.  And I have to admit, part of my love stems from my love for Jillian.  Don’t you just wish you could carry her around in your pocket all day? Or not;)

Anyway, I never fail to feel inspired after watching an episode of TBL.  I think it’s going to be a really good season.  The only thing I didn’t like about tonight was the way they chose the contestants.  They went from city to city, and at each stop they picked 3 people; however, those 3 people had to compete in their first challenge in order to decide which 2 got to actually go on the show.  The other person had to go home.  One of the challenges was a 1 mile run in which the first two people to finish won.  I felt that the most unhealthy person, the one who needed the most help was of course the one to lose on every challenge.  I just thought it was kind of silly.  I’m sure there was a reason for it, but you’d think they’d want the most unhealthy person to be chosen.  I guess that’s the way the show goes, too, though.  If you watched tonight, what did you think?

For dinner Jon and I had the bright idea of making quesadillas.  Unfortunately, by the time I was all psyched up for it, we realized we were out of soy cheese.  Enter sad face.

For some uncharacteristic reason, I decided to just have regular cheese on mine.  I think I might have been from Mexico in a different life. Not even kidding.  It’s like I get in the zone…and my eyes glaze over at the mention of mexican food.  Kind of scary, really.  Anyway, it wasn’t that big of a deal, but afterward I did wish I had made a different choice.  Isn’t that always the way it goes?  Onward and upward, though.  Perfectionism will not get the best of me:)

I’m definitely not going to kid myself by saying they didn’t taste good.  The husband knows how to make a mean quesadilla.  Mine had cheese, vegetarian refried beans, chopped onions, and diced green chilies. mmm.

I’ve got a busy day ahead tomorrow – the usual Outbox work,  3 tutoring appointments and a yoga class await me!  My newest tutoring student, Nada, is a little bit high maintenance…which I guess she has every right to be.  She wants to learn strictly grammar…and she wants the hard core stuff.  She catches on really fast and asks lots of questions – definitely keeps me on my toes!  She’s also quite the talker.  At the end of our last appointment she started talking and ended telling me everything from how to not get taken advantage of at Disney World (what?) to how to get a job in Dubai.  45 minutes later, I was walking to my car in a daze.  I’m going to have to reign her in tomorrow though, or else I’ll be late to yoga.  Doesn’t look to good when the instructor’s late!

Okay, now I’m starting to act like Nada:)  I’ll talk to you all tomorrow!

P.S.  I don’t want to bug you guys, but if you feel so inclined, please drop by and vote for me in Project Food Blog – you can check out my entry and vote here.  Thank you so so much to those of you who already voted.  You guys are the best!

a success

9 Sep

Hi!

I can’t believe it’s already Thursday. This week has flown by!  I’ve been spending the last couple of days eating and breathing yoga as I’ve prepared to teach my first class.  I’m happy to say it went really well!  There are of course a lot of things I want to improve upon as I continue teaching, but for my first class I was pleased.

My eats have been kind of boring because I’ve been so preoccupied…just the closest, healthiest (and sometimes not so much) thing and call it good has been my motto!  Sometimes life is just like that you know?  However, last night when I walked in the door from yoga at about 6:45, the husband was hard at work in the kitchen, cooking up a fantastic recipe from, you guessed it, Eat, Drink and Be Vegan!

Gimme Chimis

Ingredients

  • 1/2 – 1 tbsp olive oil
  • 1/2 cup onion, diced
  • 2 large garlic cloves, minced
  • 1 tbsp chili powder
  • 2 tsp dried oregano
  • 1-1.5 tsp Chipotle Hot Sauce
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/2 tsp sea salt
  • 1.5 cups zucchini, julienned
  • 1/2-3/4 cup tomatoes, chopped
  • 1 can pinto beans, drained and rinsed
  • 1/2 cup tempeh, chopped (or extra firm tofu or additional 1/2 cup beans of any variety)
  • 1.5 tbsp balsamic vinegar
  • 4 whole wheat tortillas
  • 2 tbsp olive oil (for frying)
  • fresh lime wedges, for garnish
  • fresh cilantro leaves, chopped for garnish

Directions

  • In a frying pan on medium heat, add oil, onion, garlic, chili powder, oregano, chipotle sauce, cumin, cinnamon, cloves and salt and saute for 2-3 minutes, stirring occasionally
  • Add zucchini and tomatoes, and saute for another 5 minutes until veggies soften.
  • Add beans and tempeh (or substitute), stir to combine, and saute for another 3-5 minutes.

  • Stir in vinegar and transfer mixture to a bowl (scraping out all filling and reserving pan for later).
  • Preheat oven to 425 degrees.  Line baking sheet with parchment paper or spray with cooking spray.
  • On a flat surface, spoon 1/4 of filling down center of each tortilla, leaving 1-2 inches space on top and bottom.  Fold bottom edge over filling and roll up, tucking in sides as you go.
  • In the same frying pan on medium-high, heat oil for 30 seconds, then place burritos seam-side down on pan
  • Cook for 2-3 minutes on each side to lightly brown, then transfer to lined baking sheet )or if frying pan is oven-proof, then simply place it in oven) and bake for 12-15 minutes.
  • Remove and serve with lime wedges and a sprinkling of cilantro


This recipe was awesome.  I have to say that before I became more conscious of my health, chimmichangas were one of my favorite meals to order at mexican restaurants.  I especially loved the fried crispy shell.  This healthified  recipe was very reminiscent of the old chimi days…and the part that was most similar was the tortilla.  It was flaky and crispy, yet soft in just the right areas.  Score!

Well, I hate to cut this short, but I gotta run.  Tomorrow is the day I leave to go get my yoga certification, and I still have to read up on the manual and pack.  Oh, and run through my PiYo class again because I’m teaching in the morning!  I am loving all the yoga in my life right now, but I’ll also feel a bit relieved when the new stage has worn off and I can spend a little less time and energy preparing.  Soon enough, soon enough.

G’night!

sunday

5 Sep

I love Sundays…especially when there is no work on Monday.  There’s nowhere to be, no pressure to prepare for the week ahead…plenty of time to just be:)

Our go-to quick and easy lunch

Joseph’s whole wheat lavash wrap, broccoli slaw, spinach, homemade hummus, Morningstar black bean burger

Prime example of how flavors aren’t just about the actual food.  They implicate environment, memories, seasons and tradition.  I couldn’t resist a Pumpkin Spice latte…but ordered it iced because it’s still 90 degrees.  It just wasn’t the same:(

However, it still warmed my heart just seeing the sign.

Creepy face.

Dinner was a combination of two favorites.  Mexican Pizza.

Whole wheat pita spread with vegetarian refried beans and topped with all the goods – soy cheese, black beans, diced green chilis, onions and drizzled with green enchilada sauce.  mmmm.

The husband was sweet enough to let me lead him through a yoga class tonight.  And even extra sweet by pretending he enjoyed it!  He’s my guinea pig throughout this whole “learning to be a yoga instructor” process.  I’m so lucky. We worked up quite a sweat actually, and it left me feeling really energized and much more ready for our run than I was before.  Three cheers for yoga!

And then I went out with a bang tonight when my bedtime snack turned into this


That would be Oikos greek yogurt and Kashi Go Lean crunch splattered on my kitchen floor.  Tasty, no?

I’m off to bed – we’ll be starting Labor Day off right with a nice long run!

Hope you are all enjoying your long weekend!

lentil tacos + a guest post

23 Aug

Best.

Afternoon.

Snack.

Ever.

I found a coupon for a free 16 ounce Oikos greek yogurt in my HLS swag bag (love that swag bag:), so I had no choice but to pick it up at the store yesterday.  Wait, did you catch that?  FREE.

So today I decided an extravagant yogurt mess sounded like a pretty decent plan.  I also used my coupon for a free box of Uncle Sam’s cereal at the store yesterday, so why not throw some of that in?  There were also dried cranberries, sliced bananas, vegan dark chocolate chips, cinnamon and chia seeds!

Speaking of chia seeds, did you enter my chia seed giveaway earlier today? I am loving hearing about everyone’s adventurous side – keep ’em coming!

In other news, please take a minute to click over to Heather’s blog and check out my guest post on PiYo!  Heather and I met at HLS, and her blog is as adorable as she is.  She’s one of those people who has a smile that literally lights up the entire room, and I was so excited when she asked me to share more about PiYo with her readers.  I hope you’ll take a second and stop by there!

I spent the afternoon working on a special project in our office.  It’s not quite ready to reveal yet, but it won’t be long!

I worked up quite an appetite, though, and by dinnertime I knew exactly what was on the menu.  I had boiled a huge batch of dry lentils last week and have been waiting for the perfect opportunity to use them.  It was kind of fun to switch it up from our usual enchiladas!

Spicy Lentil Tacos

Ingredients

  • whole wheat tortilla
  • 2 cups cooked lentils
  • 1/2 tbsp olive oil
  • 2 tsp minced garlic
  • 1/2 small onion, chopped
  • 2 tsp cumin
  • 1/2 tsp ground red pepper
  • 1 small can diced green chilies

Toppings

Directions

  • sautee olive oil, garlic and onion in a skillet over medium heat until onions become transparent
  • add lentils and mix well
  • season with ground red pepper and cumin
  • add green chilies and heat through
  • heat tortilla for 10 seconds in microwave
  • spread lettuce in middle of tortilla
  • add lentil mixture
  • top with green onions, tomato, salsa and guacamole

I’m off to bed soon!  I’ve been feeling really tired the last few days, so I really need to try and get some extra sleep this week.

I hope you all had an excellent Monday:) G’night!