Category Archives: food

Clever Title

Thursday’s workout:  6 mile run, 52 minutes (boo-yah, shaved one minute off my last 6 miler).  I took Wednesday off so I figured my legs would feel great, but they were still pretty sore from the huge huge huge amount of weight I was squatting during body pump Tuesday.  At least that’s what I think.


The school I teach at is in a Spanish populated area, so of course there are about one million Mexican/ Spanish/ I don’t know if I’m not being PC right now restaurants.  The one right by the highway used to be called Mi Hacienda (I think), but I guess ownership changed hands and this is now the restaurant is called:

la carreta

First off, I looked up la carreta and I think it means “The Cart” or something similar.   I was thinking it meant something like “The carnage” or  “Dead cows” or something. 


I’m pretty sure I’d never eat there just because of the dripping blood letters.

Not including the fact that it looks scary and is right by the highway.

Yesterday at school, someone made this dangerous looking snack mix and put it in the ‘beach’ aka the place where we eat lunch and talk about people (someone painted the room to look like a beach, but it’s not really a place where I’m going to be drinking daiquiris in my bathing suit). 

candy corn mix

For once in my life I got lucky with my lunch time (an incredibly early 11:30) and there was still SO MUCH LEFT FOR ME TO EAT.

People talk about some sort of candy corn/ peanut mix, but sweet baby cheeses, this stuff has that beat times one million.

So many of my favorite things in one treat- candy corn, reeses pieces, peanuts, popcorn…all drizzled in white chocolate. 

Dear God whoever came up with this is up there with Einstein.  Those little patches where a reeses was stuck to a candy corn with a piece of popcorn and a lot of chocolate made me happier than they really should have.

And I ate more than my fair share, but considering I used to have a late lunch and never got the good stuff, I don’t feel so bad. 

That was the most exciting part to my Thursday… sad?

Also, this week the fave and I celebrated our anni with a low key dinner and some of my favorite wine.  I looked like a zombie (plus I’m not a picture taking blogger) so there aren’t any pictures, but here’s one from FOUR years ago (minus a few months, blah)…

DSCN1612 So young looking and carefree.  He had no idea what he was getting into…


Would you ever eat at La Carreta?

How do you celebrate anniversaries?  We just decided that “buying a new couch” was the gift for each other.  Is that how it works when you get older? boo.


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Garlic Lime Chicken Enchiladas

Monday’s workout:  6 mile run, 53 minutes…. extremely similar to Sunday’s run, except I watched Chicago Fire instead of Nashville and I love it.  I don’t think it comes on TV until Oct 10, so set your DVRs.  Or watch it off of Amazon for free… either one. 

I wasn’t feeling this run, but I kept telling myself I’d feel so much better when I finished, and it helped.  I topped off the day with some abs, which I’ve been neglecting lately, and headed home to finally make those enchiladas from Saturday.

I got this recipe off of Feed Me Seymour, and I didn’t change much.  It’s really easy (obviously what I need on a Monday), and it tastes almost like real Mexican restaurant enchiladas… minus 17 lbs of cheese and oil that make Mexican restaurant enchiladas taste amazing.

Garlic Lime Chicken Enchiladas

  • 3 cloves minced garlic
  • 1 thinly sliced red onion
  • juice of one lime
  • 2 tsp cayenne pepper
  • 3 tsp tomato paste
  • 3 chicken breasts, cooked and shredded
  • 2 cups of rice, cooked
  • 2 cans of enchilada sauce (recipe calls for 1, but those little cans never seem to give you much)
  • olive oil
  • 6 tortillas (I love Tumeros- they’re only 50 calories and taste awesome)
  • 1 cup shredded cheese
  • 4 tsp chopped cilantro

++Preheat oven to 375*++

1.  Saute onion in olive oil over medium high heat until slightly soft.  Add garlic and saute for about a minute.

2.  Next, add lime juice, cayenne pepper, and tomato paste.  Stir to combine.

3.  Remove from heat and add chicken and rice and half the cilantro.  Mix well.

4.  On clean surface, assemble tortillas.  Put about 2 tbs of filling into the middle and wrap tightly.  Place in greased baking dish, seam-side down. 

5.  Pour enchilada sauce over tortillas, making sure they are evenly covered.  Add cheese and top with the rest of the cilantro.   Heat in oven for 8-10 minutes, until cheese is melted. 

(Not my picture.)

I have to say that these are super filling.  I had 2 and seriously could barely finish them (of course I did though, not letting melted cheese go to waste).


How much do you love enchiladas on a scale of 1-10?  Or just make that Mexican food?

How do you get through hard workouts? 

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Chicken and Cous Cous Skillet

Monday’s workout:  5 mile run- 43 minutes, 15 minutes on the bike

Mondays seem to suck lately.  My workouts are always just ‘get through it’ workouts, and I never feel great.  The last few Mondays I had terrible headaches, and today my stomach was not being my friend at all.  At.all.  So, I barely made it through 5 miles before sitting on the bike and then heading home. 

It must have been a long time since my last ‘long’ run because boy my legs hurt Sunday night.  They were really sore all night.  I felt like I wasn’t sleeping well because of it, but that just means I got a good workout Sunday, right? 

Anyway, I have a new, super easy recipe to share.  It’s not a crock pot recipe, but it requires only one pan (and way less work if you buy the precooked chicken from the grocery).

Chicken and Cous Cous Skillet (adapted from here)

  • rotisserie chicken, cubed  1 pkg of chicken thighs, cooked and cubed
  • olive oil
  • 1 diced onion
  • 2 cups diced carrots
  • 2 cups diced celery
  • salt and pepper
  • 2 cloves garlic, minced
  • 1 1/3 cups Israeli Couscous 1 box Mediterranean coucous
  • 2 cups chicken broth

1.  Add olive oil to pan and cook chicken over medium high heat.  Remove and dice.  Keep warm

2.  Add onion, carrots, celery to skillet and season with salt and pepper.  Saute for 5-10 minutes, until caramelized.

3.  Add garlic and stir until fragrant, about 1 minute.  Add couscous and broth (don’t add couscous seasoning from box), stir to combine, then cover and reduce heat to low.  Simmer 8-10 minutes until broth is absorbed and couscous is cooked through.   Veggies will still be crunchy.

4.  Add chicken and stir through.  Serve!

couscous and chicken

Not the best picture, but this was delicious.  The vegetables were still crunchy and chicken thighs are waaaaaaay better than plain ol’ chicken breasts.  Plus, it was easy to make and it didn’t take long!


Do you ever have couscous dishes?  It’s like rice, but better!  I tried to explain this to the check out kid but he had zero clue as to what I was talking about….


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Prosciutto, Asparagus, and Parmesan Spaghetti

Monday’s workout:  6 mile run after school

I am calling it a win that I even got to the gym yesterday.  It’s that time of year when I get my first cold, and I was definitely not feeling great.  I woke up yesterday with a scratchy throat, and throughout the day I started coughing, snotting, sneezing… It was not pretty.

A perk to not feeling well… someone else volunteers to make dinner.  Yes, please!

I found this recipe on Pinterest and it was delicious.  The only think we changed was instead of a full 1 1/4 cup of heavy cream, we did half heavy cream and half plain greek yogurt.  Way to stay healthy.

Prosciutto, Asparagus, and Parmesan Spaghetti

(from ValSoCal)

  • 8 oz angel hair pasta
  • olive oil
  • 2 garlic cloves
  • 1 small onion, diced
  • 2 cups sliced mushrooms
  • 4 oz prosciutto, cut in strips
  • 1 lb asparagus, cut in 1 inch strips
  • 1 1/4 heavy cream
  • 1/3 cup grated parmesan cheese
  • salt and pepper
  • 1/2 cup red pepper flakes

1.  Cook pasta, drain, and put back into pot.

2.  Meanwhile, heat oil in large pan over medium high heat.  Cook onion, garlic, and mushrooms until semi done.  Add prosciutto and asparagus, and cook a few more minutes.  Add cream, cheese, salt and pepper, and red pepper flakes; reduce heat and simmer about 4 minutes. 

3.  Combine sauce and pasta and mix to coat.  If you want, add more cheese and serve!

I stole her picture because I was too drugged up on dayquil to remember to take my own. 

Am I the only one with a summer cold?

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Crockpot dinners are back…

Monday’s workout:  5.5 mile run, 46 minutes, headache and all…

Yesterday’s workout was difficult… for some strange reason I had the biggest headache e-v-e-r, so making it through 5.5 miles without throwing up felt like a huge win.  Other than the fact that I did not want to be working out, the run felt good and my legs felt great. 


Well… now that school is back in session, I’m planning on crockpot meals at least one day a week.  That eliminates cooking and worrying about anything when I get home, and since so far I’m incredibly exhausted, this is appealing.

Last night I made (technically, the fave put everything in the pot, but I set it out with pictured step by step instructions), chicken and dumplings that I found off Pinterest. 

Easiest Crockpot Chicken and Dumplings ever

Adapted from

  • chicken breasts
  • 1 cup chopped carrots
  • 1 onion, chopped
  • 2 cans of light cream of chicken soup
  • 1 can of chicken broth
  • 1/2 tube of refrigerated biscuit dough (I got the whole wheat reduced fat and they still tasted delicious.)

1.  Put chicken breasts in bottom of crockpot.  Add carrots, onions, 2 cans of soup and chicken broth.  Cook on low for 8-10 hours. 

2.  Once cooked, shred chicken with a fork.  Add biscuit dough (broken into small pieces) to pot.  Make sure the dough gets submerged in the broth.  Cook on high for another hour or so, until dumplings are done.

chicken and dumplings

Almost as good as Cracker Barrel’s… although this is probably at least one million times healthier so it’s a win.


Annnnnnnnnnd now it’s Tuesday.  On the downside, I have to go to a training all morning.  On the upside, I get to stop at Subway for lunch like a real person. 


What’s your favorite crockpot recipe?  Any good Monday stories?

Yesterday when we were brainstorming words that end in –at (like cat, hat, mat, rat.. you get it), one of my kids suggested the word computer.  Nope.  Not.even.close.

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PB2 Giveaway!

Friday’s workout- 5 mile run, 15 min bike, abs

Saturday’s workout- “body pump” aka an hour of class without music and doing random weight lifting moves; one million trips up and down the stairs to unload our belongings since the elevator (of course) was broken

Sunday’s workout- 10 minutes on the elliptical and 4 miles on the 1977 style treadmill in the ‘resort’ gym… I felt like I worked a million times harder than usual, and four miles was  more than enough to make my legs start to hurt.   At least I did something on vacation, right?


So this week marks my big one year blogging anniversary.  I’m celebrating by being on vacation, worshipping the sun gods, and trying to keep my mind clear of that thing that is called ‘work’, which starts next week.

So, you might have noticed I’m having yet another giveaway…and this one might be the best one yet!

I’ve been using PB2—powdered peanut butter—for the last couple of months and ILOVEIT.   We all know that peanut butter is amazing…buuuuuut it’s easy to overdo it.  I love putting peanut butter in my oatmeal, but then my breakfast ends up being just as many calories as my lunch and my snacks and my dinner combined. 

When my bff Dru told me about PB2, I was like, “Um what, Judo?  How have I never heard of this stuff?” 

What it is is powdered peanut butter- it comes in a jar like regular peanut butter, but you mix a couple of tablespoons of it with a tablespoon of water and voila!  You get peanut butter that is only 45 calories. 

Obviously I wanted some immediately…but it’s not sold everywhere yet and I couldn’t find it anywhere.  Fail.

When I contacted them saying I wanted to do a giveaway because I needed to bribe people to read this thing, I’m pretty sure they felt bad for me because they immediately agreed AND sent me my own box full of goodies.

pb2 pack

It came with a jar of regular PB2, a jar of chocolate PB2 and 2 packs of PB thins- think tiny peanut butter cookies. 


There’s 45 calories in 2 tablespoons of the powder, plus 5grams of protein.  And, only a tiny bit of fat and sugar.  Obviously I immediately tried it out.


Yep.  Looks and tastes just like healthy peanut butter (I mean- I’ll be honest, it’s no Cookie Butter, but really, what matches that?), and you can make it as thick or thin as you want depending on how much water you add.

The tiny little cookies are delicious too.  They’re kind of addictive, so I had to hide them from myself after a few days.  


chips nutrition

I like the regular flavored PB2 better than the chocolate (mainly because I’m not normally a chocolate person anyway… I know, it’s sad).

I’ve used it in everything from oatmeal to english muffins to smoothies… and it never fails to impress. 

english muffin smoothie pb2

I think I might like it in smoothies the best, but I’ve been on a smoothie kick lately sooooooooooo that might be it. 

Anyway, one of you lucky ducky readers gets to win your own party pack of PB2!

To enter:

Tell me how you’d like to use PB2 in the comments.

Extra entry:

Blog, tweet, facebook, whatever about the giveaway and tell me!


Contest ends Friday and I’ll announce a winner next week!!


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Not Coffee Cake

Tuesday’s workout:  7 mile run, 8:45 pace

Yesterday’s run felt awesome.  I almost kept going to get in my long run for the week (goal is 11 miles), but I got hungry, and naturally, my stomach won that battle. 

After lazing on the couch watching Miss Informed (those women are all hot messes), I decided to make coffee cake.   There’s no instant coffee in this recipe, but I’m sure it tastes amazing with a side of coffee!

I found the recipe on Martha Stewart’s website, but I changed a few things along the way to make it slightly healthier.

Not Coffee Cake Cake


  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup sugar


  • 1 stick unsalted butter (I used 1/2 stick of light Blue Bonnet margarine and 1/2 stick of regular butter, and I think it was salted)—room temperature
  • 2 cups all purpose flour (I used 1 cup of whole wheat flour and 1 cup of regular flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream (I used 3/4 cup plain Greek yogurt and 1/4 cup vanilla Greek yogurt)

1.  Preheat oven to 350* and grease round 8 inch pan.

2.  Mix together topping ingredients and set aside

3.  In small bowl, mix flour, baking soda, baking powder, and salt together.  Set aside.

4.  In large bowl, beat butter, eggs, and sugar together until smooth.  Gradually add flour mixture and Greek yogurt, alternating and ending with flour, until batter is thoroughly mixed and smooth.

5.  Spread half of the batter in the cake pan and sprinkle half of the topping mixture on top.  Repeat with last half of batter and the rest of the topping.

6. Bake for 25-30 minutes, until toothpick inserted in center comes out clean.   Let cool for 15 minutes and enjoy!

++ Recipe actually calls for 9 inch pan so I made a few cupcakes on top of the above 8 inch cake.++

not coffee cake

Don’t forget to enter the sweet giveaway!

Do you have a good coffee cake recipe that actually uses coffee?

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