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Morning Scones

Guess who woke up at 5:30 am and got a 3.1 mile run and 1.5 mile walk in before 7am? This girl right here. I finally dragged my lazy butt out of bed and completed a morning workout. I don’t understand why I fell off the morning workout routine. I literally use to go to the gym at 5am 4-5 times during the work week and complete my weekend workout by 9am. I use to love it SO much. I think it helped that my roommate would go with me and if I heard her stirring in the wee morning hours I felt a tad guilty and lazy if I didn’t get up.

It’s been tough going since then. I go long stretches with no morning workouts and then I do one and realize I still love it. But ultimately I fall off the wagon again. Failure over here. My goal is to do at least 2 morning workouts to start off and slowly build myself back up. So one down for this week and one more to go.

Last week I scored a sweet and cheap deal on a ton of delicious strawberries. I can eat berries like they are going out of style but it was tough for me to get through 2 pounds of them. They were getting close to being trashcan food. I HATE wasting perfectly good produce so I scrambled to find a recipe to salvage them. Luckily Skinny Taste always comes through for me. I used this recipe as my base and added chocolate chips – because I’m cool like that. I stretched my batch to 12 (instead of the 8) and they still came in just around 150 calories a piece. I promise you no one will no they are low fat – Darren was surprised (as he was shoving a second one in his mouth) that they were. Score!

Strawberry Chocolate Scones

Adapted from: Skinny Taste

Ingredients:

  • 1 cup fresh strawberries
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar plus
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/4 cup frozen butter
  • 1/2 cup chocolate chips
  • 3/4 cup reduced fat buttermilk
  • 1 tsp vanilla
  • Cooking Spray

Directions:

  1. Preheat oven to 400 degrees.
  2. Chop strawberries into small pieces.
  3. In a bowl mix all the dry ingredients (flour, ww flour, salt, baking powder, sugar) minus the chocolate chips and strawberries.
  4. In that same bowl use a cheese grater and grate the frozen butter into a bowl. Mix well with the dry ingredients.
  5. In another bowl mix all the ‘wet’ ingredients (buttermilk, vanilla) .
  6. Using a fork slowly fold in the wet ingredients to the dry ingredients.
  7. Slowly fold in the chocolate chips and strawberries.
  8. Spray a cookie sheet and place 12 large spoonfuls onto the cookie sheet. Don’t press or compact – simply let them do their thing and make their own shapes.
  9. Back for 15-20 minutes depending on your oven.
  10. Remove and let cool for 10 minutes.
  11. Eat and enjoy a delicious and guilt free sweet treat.

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Happy National Running Day! Are you running today?

I’m planning on running after work. I skipped my hour run yesterday because I had a pretty bad day and even doing my mile for the running streak was hard. So I gave myself a break from any longer distance than that. I generally only run 3-4 runs a week and doing at least a mile everyday is definitely tough and pushing me physically. I can tell my legs are a little tighter and I know I could use more stretching. I’m terrible at stretching. Anybody have any good tips, stretches or videos that help with better stretching. I know I need to do yoga but I took it in college and despised it. I don’t know if there is anyone else out there who loathes yoga but if you’re out there reading lets be friends.

Last Friday I had the apartment all to myself and really was craving Mexican food. It doesn’t help that I saw this recipe for pineapple guacamole and knew I NEEDED to have it. So as I sat at work dreaming of the pineapple guacamole I knew I needed something to go with it. So what can you dip in guacamole? Taquitos of course. I threw together some baked and delicious taquitos to accompany my guacamole. Holy guacamole I had a great dinner for myself and enjoyed it with a little wine and catching up on Drop Dead Diva. Perfect Friday night in.

Chicken Taquitos

Ingredients:

  • 1lb boneless, skinless chicken breast
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 6-8oz of shredded cheese (I used a Mexican blend)
  • 10 corn tortillas
  • Cooking spray

Directions:

  1. Boil chicken in water until cooked through and no longer pink inside. Remove from water and shred into bite size pieces.
  2. Place chicken, cheese, oregano, salt and pepper in a bowl. Mix ingredients.
  3. Heat up corn tortillas in the microwave for 15-30 seconds till they are more pliable.
  4. Put 1-2 tablespoons of mixture on each corn tortilla and roll up. You may need a toothpick to keep them closed. Place on a cookie sheet and spray with cooking oil.
  5. Repeat until you have filled all the tortillas and used all the mixture.
  6. Place in oven at 375 degrees for 10-15 minutes or until corn tortilla exterior is crispy.
  7. Remove from oven and let cool for 5-10 minutes.
  8. Serve and enjoy!

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My quads have been so tight this week. I think I may have over done the squats and lunges the other day mixed with my training for the 10k. Squats and lunges are no joke everyone they get me every stinking time. I’ve been really good this week (and last) about sticking to my training plan. I like crossing off lists so I made a little calendar with what I need to do each day and when I finish I can add a few notes about how far my run was, time and if I did cross training on non run days. It’s definitely helped keep me accountable. Plus, it annoys me when a day doesn’t get an X or I have to draw lines to move stuff. I can’t help it. I like things pretty neat and tidy and red lines everywhere are not pretty folks, not at all.

Fact – I like veggies and lots of them. When I go to the grocery store I often wonder if people think I’m robbing the produce section since my basket is literally over flowing with them. Darren usually makes fun and then I kick smile at him and say there is never enough produce. Some weeks I run out too quickly and have to live off of carrots and oatmeal but other weeks I have WAY too much (but don’t tell Darren you heard me say that). So what do I do when I have a surplus of veggies on their last leg before they hit the trash can?

I make stir fry! This is one of the easiest, most versatile and delicious recipes I make when I have extra veggies lying around that wont make it much longer. No veggie goes uneaten in this house folks. I hate wasting food but eating a mushy zucchini is not appealing even in the slightest. So before I let that dear zucchini get to that point I chop him up and throw him in. You can make this with just veggies, with meat, with tofu and pretty much anything else you can think up. For this one I actually did tofu. I have thrown in many different veggies but this particular time I had green beans, broccoli, asparagus and carrots.

Teriyaki Veggie Stir Fry 

Ingredients:

  • Tofu
  • Veggies
  • Pineapple Chunks (my secret and favorite ingredient)
  • Teriyaki Sauce
  • Olive Oil

Directions:

  1. Press your tofu to get all the moisture out. Emily at Daily Garnish has a great tutorial on cooking tofu if you’ve never done it before. I seasoned my tofu for a few moments with pepper and the teriyaki sauce.
  2. Heat a tablespoon of olive oil in a frying pan and add tofu. Cook until the tofu is crispy on the outside.Set aside.
  3. In a separate pan pour your veggies that take a little longer to steam (carrots, etc.) and a tablespoon or two of water. Add the rest of your veggies and steam till al dente. I like mine soft but not too soft.
  4. Add tofu to veggies and toss together. Add teriyaki sauce (as much as you’d like).
  5. Add the pineapple chunks and toss to warm the pineapple just a bit.
  6. Serve warm over brown rice or quinoa.
  7. Enjoy!

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Bites of Goodness

This past weekend I was cravinv a sweet treat like it was going out of style. I scoured my cabinets and came up pretty much empty handed in the chocolate department. If you know me at all you know this is bad news bears that my chocolate supply is THAT dangerously low. Like end of the world bad. So as I cried stood in the kitchen hitting thinking something up when  a light bulb popped over my head- just like in the cartoons.

I had 2 bananas on their last leg, a couple tablespoons of my favorite peanut butter and luckily I found a half used bag of chocolate chips buried in the back of a drawer. Luckily for me these three things were all I needed to cure my sweet tooth and I didn’t have to take any drastic measures.

I think I saw something similar on Pinterest but I could be making that up and trying not to take credit if no one likes these as much as I did. Miraculously there are still some in my freezer. I don’t know how but I have a sneaking suspicion Darren was hiding them under the bag of peas. I HATE peas with a fiery passion. He’s sneaky I tell you, really sneaky. Luckily I get home before he does and I can polish these off before he even knows what hit the freezer.

Smooth Operator Banana Bites

Sorry for the crappy picture my camera was being extra difficult.

Ingredients:

  • 2 Bananas
  • 1/2 bag of chocolate chips
  • 2 tablespoons of peanut butter

My favorite peanut butter EVER. Get Some!

Directions:

  1. Slice your bananas and place on a cookie sheet lined with foil.
  2. Warm up the peanut butter in the microwave for  30-45 seconds or until a bit runny. This made it SO much easier to get on the banana pieces.
  3. Drop spoonfuls of peanut butter on top of each banana slice.
  4. Place the peanut butter covered slices in the freezer for 15-30 minutes. Make sure they are pretty frozen.
  5. Melt you chocolate chips either via the stove top or in the microwave until they are completely melted.
  6. Drop spoonfuls of the melted chocolate over the bites (you could also dip them if you like). Repeat till all slices are covered.
  7. Put back in the freezer for 15-30 minutes until chocolate has hardened entirely.
  8. Eat frozen and enjoy! (Place any left over ones back in the freezer)

 

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I did it. I started training for my first 10k. After I finish that I will start training for my first half marathon. I’m nervous and excited. My ultimate goal is to do a half marathon by my 28th birthday in February. There is actually one 2 days after my birthday that I think will be my goal one to run. It’s a flat course and only costs $50 for registration. Not bad if you ask me. The 10k is in August. I have two options. We’ll see which one fits better with my schedule. I have some traveling for work at the beginning of the month so I may have to do the one at the end to be safe.

For the 10k I’m following the Jeff Galloway 10k training plan. It’s 13 weeks and seems very doable. I want to build my endurance, distance and speed and I think how this plan is laid out will help me achieve my goals. My ultimate goal with both the 10k and the half is just to finish. I have a time in mind I want to finish both by but will be happy with just finishing. So here goes nothing for the girl who couldn’t run a block a few months ago.

In other news I have another tasty recipe for you that I made a few weeks back. I love me Mexican food and could never give it up. However, I know it’s generally insanely unhealthy and must limit myself when it comes to the crack tortilla chips. So in my quest to find balance and live a healthy lifestyle I find myself always thinking up fun and healthier alternatives to traditional Mexican dishes I love.

One dish I love is enchiladas. I ‘healthified’ these a tad and they still turned out great. They are so versatile and easy that you could include ANYTHING you want in them. I’ve tried black bean and corn, chicken, pork, and plain cheese.

Easy Chicken Enchiladas

  • Makes: 8-10
  • Prep Time: 45 Minutes
  • Cooking Time: 15-20 Minutes

Ingredients:

  • 3 Chicken breasts (boneless and skinless)
  • 1 Jar (or can) of enchilada sauce
  • 1-2 cups of cheese (depends on how cheesy you want them)
  • 8-10 Corn tortillas
  • Optional mix ins – sliced olives, black beans, corn, etc.

Directions:

  1. Preheat over to 375 degrees
  2. Boil the chicken for 30-45 minutes or until done.
  3. Spray cooking spray in dish you will be using to bake in and set aside.
  4. While chicken is boiling get the rest of the ingredients prepared. Placing everything in a bowl makes it a lot easier to grab handfuls when your hands are a mess from the enchilada sauce.
  5. Slice chicken (or shred) into small bite size pieces and place in a bowl.
  6. Heat your corn tortillas up for about a minute or until softer and more manageable.
  7. Pour enough enchilada sauce on a plate (large enough for tortilla to sit) and dip one corn tortilla in the sauce on both sides.
  8. Place tortilla in baking dish and fill with small handfuls of ingredients. For these ones I did chicken, then cheese, and sliced black olives.
  9. Roll up the tortilla. I find putting the crease at the bottom of the pan helps these to stay together.
  10. Repeat until all ingredients gone (minus the enchilada sauce).
  11. Pour the remainder of the enchilada sauce over the top of all the rolled enchiladas. I also like to sprinkle a little of the cheese if there is some left over and some sliced black olives.
  12. Place in oven and bake 15-20 minutes. You do not want to overcook these or the tortillas will be hard and dry. They simply need to be warmed up so the cheese melts because the chicken is already cooked.
  13. Take out and serve warm.

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Baked Pizza Rolls

Guess who got up at 5:20 am and made her way to the gym? This girl right here. I always want to take a picture of myself at the gym but I feel like such a creeper and slightly weird. I will muster up the strength one day and do it. Honestly, I’m not sure anyone would want to see this ugly mug all sweaty and red.

While my working out has improved in the past few weeks my cooking has gone down hill. My cooking creations have been anything but exciting. We had turkey hot dogs last night that’s how sad it’s got around her folks. So I’m pulling out some oldies I created or use to make and share them here hoping that will motivate me to get my cooking bug back. If you have any easy, healthy and tasty recipes to share please send them my way.

Baked Pizza Rolls

Ingredients: 

  • 1 package of large egg roll wrappers
  • 2 sausage links or ground sausage – I used Italian sausage (you could use anything or omit meat if you wanted)
  •  Pizza or marinara sauce
  • Mozzarella cheese
  • Optional mix ins – black olives, mushrooms, peppers,

Directions:

  1. Preheat oven to 350 degrees
  2. Pan fry sausage until cooked all the way through
  3. Place egg roll wrapper on a flat surface and spread pizza sauce in the middle
  4. Put any toppings you want on top of the sauce. Be careful not to put too much or it will make it hard to roll them up
  5. Use a little bit of water to get the edges wet then wrap it up like a burrito
  6. Place the rolled ones on a cookie sheet that has been sprayed with cooking spray to avoid sticking
  7. Spray rolls with cooking spray
  8. Place in oven for 20 minutes or until they have turned golden brown
  9. Let them cool for a few minutes then eat and enjoy!

These were easy and so versatile. You could literally put anything you wanted in them. I want to try of a BBQ pizza or maybe a pesto chicken one. The possibilities are endless.

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Pesto Shrimp Pasta

I admit I like simple, fast and easy recipes. Sometimes this doesn’t make the tastiest or prettiest looking food in the world. But this recipe is easy and delicious. Seriously when you have your boyfriend telling you it’s the best meal you’ve ever made them I think that can be chalked up to a win.

This week I busted out this oldie but goodie and my taste buds and tummy were quite happy. This isn’t the healthiest recipe ever but I was craving seafood and this is the first one that popped into my head. You can definitely modify it to make it a little healthier.

Pesto Shrimp Pasta

Ingredients:

  • 1 box whole grain noodles
  • 1 lb shrimp
  • 2 tablespoons minced garlic
  • Juice of 1 Lemon
  • 2-4 heaping tablespoons of store bough pesto
  • 1 tablespoon of olive oil
  • Salt and Pepper to taste
  • Red Pepper Flakes (optional

Directions:

  1. Cook pasta to box instructions, strain and set aside.
  2. In a large skillet heat olive oil and add garlic.
  3. Add shrimp, salt and pepper and red pepper flakes to taste.
  4. Add pasta and pesto and stir well.
  5. Plate and enjoy!

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