We started off with completing Day 1 of our 24 week marathon training program, which was a 15 minute easy jog. Doesn't sound bad at all…but we decided to do this when Jason got back from camp, at 9:15am. It was suffocatingly hot. I told him that I would much rather run at 9:15 at night so that it would be cooler and he said that it is cooler in the morning. We discussed this with our friends Ryan and Stephanie later that night at the ball park and they confirmed my theory…win! We will be doing our Day 2 run tonight :)
Jason and I, in an effort to save time/energy and still eat healthy at home are going to try out once a week cooking. We are hoping to make a plan for the week and do all of our cooking on Sundays. That way we only make one big mess in the kitchen and the rest of the week will just be re-heating and small, dishwasher-easy messes. We made our plan yesterday and Jason went to the store so hopefully we can test it out and get it down to a science before school starts back up in August.
I have been craving chipotle enchiladas, so I made enchilada casserole and spanish quinoa for dinner last night and it turned out great! I make my own chipotle enchilada sauce and just layered tortillas, cheese, and avocado with the sauce and baked it. Jason put chicken on his side for he and Trent to eat. This was my first attempt at making spanish quinoa and it was a success (and very easy). I just need to add more jalapenos and spices to pump up the flavor. In case any of you want to try it, heres the recipe:
-2 tablespoons vegetable oil (I think I may sub olive or coconut oil next time to make it a little healthier)
-1 cup uncooked quinoa
-1 medium onion (I only used half of it, I think I will increase it to 3/4 next time)
-3 cloves of garlic, minced
-1 large jalapeno minced (I would use at least 3, more if you like a little more kick)
-1 (8oz) can of tomato sauce
-2 1/2 cups water
-1/2 teaspoon chili powder
-1/2 teaspoon ground cumin
heat oil in large saucepan then add in quinoa, onion, jalapeno, and garlic. Cook until onions are tender and quinoa is lightly browning (approx. 5 minutes). Stir in tomato sauce and water, then add chili powder and cumin. Bring to boil then reduce to low heat and simmer until liquid evaporates and quinoa is tender, stirring occasionally (approx. 20-25 minutes).
I wish I had some pictures, but we ate quickly in order to make it out to the ball park on time.
Mexican food just wouldn't be Mexican food without…you guessed it…a MARGARITA! We made skinny margaritas and they were magnificent! We received these adorable little mason jar mugs as a wedding gift and we squeezed 1 1/2-2 limes, half an orange, and mixed sugar in the raw with approx. 1 1/2 shots of silver tequila.
I will update on our once a week cooking and marathon training progress, as well as any entertaining happenings along the way. I am off to go see "Brave" with a friend and her kids!
