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Archive for the ‘Taco’ Category

Green Heart:
The muggy morning tempted us to hop in the car to get from point A (home) to point B (Thunderbird Coffee). However, in the spirit of Green Heart, we hopped on our bikes instead. Do I like arriving at a coffee house wet with sweat, wiping my face down with a napkin as I ask the barista about their specialty coffees? Not really. But it’s best to reduce when you can, and we could, so we did!

Fitness:
-60 minutes cycling (leisurely pace)
-ran 5 miles

Food:
Breakfast: A glass of fresh juice to start the day. Later, a hot mocha and a big ol’ cranberry muffin. Uh-oh.
Lunch: Whole grain toast topped with a tbs of crunchy peanut butter and drizzled with honey. Veggies? No where to be seen.
Dinner: Lucas made delicious chicken tacos…spelt tortillas with diced chicken, yellow and green onions, red peppers, and refried beans. I also had a side of brown rice mixed with olive oil, parsley and garlic.
Dessert: I need to bring back the Challenge. Lucas and I “shared” an alfajor, although I think I ate most of it.

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Veggie tacos

Food:
Lunch: Two veggie tacos (unhealthy tortillas, fresh spinach, homemade salsa, grilled onions and peppers, brown rice)

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What a day! Is it really 10:00 pm?

Fitness:
Ran 5 miles

Food:
Breakfast: Peanut Butter & Banana Oatmeal w/ raisins
-1/3 cup steel cut oats
-1 and 1/4 cup water
-1 and 1/2 tablespoon rolled oats
-2 tbs Ezekiel Original
-2 tbs raisins (not counting the tons I ate while making the oatmeal)
-1 tbs creamy peanut butter
-1/2 large banana, mashed
Being the classy lady that I am, I ate this straight out of the pot as I was rushing around getting ready.

Lunch: Leftover spaghetti topped with a simple homemade tomato sauce and pureed spinach

Dinner: Famished after my run, I avoided snacking and hopped in the shower for quick cold one. Brrr! The gas services man should be by tomorrow, which means we will FINALLY have hot water and a working stove and oven (we’ve been cooking on a portable single burner, the one I use at work)….The L-man had dinner on the table as soon as I was done. Good timing! For dinner, I ate three veggie tacos (spelt tortillas topped with sauteed green peppers & onions, wild rice, fresh spinach, and homemade salsa. Sooooo good.

Green heart:
This one is on Lucas. We had to take one of our cars in for a repair. Instead of taking two cars and driving back together, Lucas did a major Green Heart and went solo, taking the bus on the return and then later to pick up the car. Got to give him props.

Yesterday recap:
Fitness: 1 hour kayaking (leisurely); 2 hour hike on a 3 mile trail
Food:
Breakfast: Whole grain toast w/ creamy peanut butter
Lunch: Two huge blueberry pancakes at Magnolia Cafe
Dinner: Lucas made whole wheat spaghetti with a homemade tomato sauce, topped with freshly grated parmesan. I wanted some greens with my dinner, so I pureed some fresh spinach leaves and added them to my dish.

Buenas noches!

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Fitness:
-Ran 30 minutes in my neighborhood hills. Saw a gorgeous sunset and some cute deer.
-My Netflix workout (40 minutes boxing moves & abs)

Food:
Afternoon snack: 2 teensy-weensy pieces of dark chocolate…and…. 4 Medjool dates. I’ve said it once and I’ll say it again. They taste like PASTRIES!
Pre-dinner: A large apple
Dinner: I made chicken tacos; I had two. Ezekiel tortillas topped with lemon-pepper chicken, spinach leaves, and sauteed onions. Fabuloso!
Dessert: Peppermint tea and a thick slice of banana bread

Weekend Recap:
Where did we leave off?….Here’s a nice little summary for you.

-Saturday:
Fitness: Day off
Afternoon snack: Lucas and I shared an oatmeal raisin cookie and large coffee with half & half at JP’s Java.
Dinner: Spaghetti with meat sauce
Dessert: Strawberry gelato sweetend with agave nectar—made in our juicer! That juicer can do anything. Ate my gelatto while watching “Amadeus.”  I forgot how long that movie was–but it’s so good! So is the song from the 80s. We were singing it all weekend thanks to the movie!

-Sunday:
Fitness: 10k at Town Lake
Brunch: Whole Foods: A breakfast taco (spelt tortilla with vegan chorizo, black beans, cheese) and later Lucas and I split a humongous Carmelita bar. Ooooohhhh my goodness. The best. Hands down. Ammmmazing. I love WF Carmelita bars.
Pre-dinner: Salad greens with Happy Rice.
Dinner: I made oven-roasted vegetables (potatoes, Japanese yam, onions, carrots) and Kale Chips.

Kale Chips!! Don’t be fooled by their healthy, green appearance. Kale chips = potato chips without the guilt.

Kale Chips!! Finally I know what all of those food bloggers have been fussing about.

Kale Chips are nothing short of a miracle. Basically, it’s kale (a leafy green) tossed in salt and olive oil, topped with some Parmesan cheese, and baked in the oven. After baking, they become potato chips. Basically. If you blindfolded me, I wouldn’t be able to tell the difference between the two. Honestly. Try it. Do yourself a favor. You will be amazed. Really!

Before the oven….

After….

Light, crispy, melt-in-your-mouth salty goodness. Unbelievably tasty.

This is a recipe I got from Kath’s blog:

  • Preheat oven to about 375*
  • Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
  • Drizzle with about 2 tsp of olive oil
  • Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
  • Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.

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I’d like to write a bit longer post, but I’m just so tired right now, so I will make it snappy instead.

Fitness:
-Ran 2 miles with Alex and Melanie. Afterwards, we made a game plan for triathalon training. I actually don’t know if I’ll be able to do the triathalon due to a schedule conflict, but I’m going to try to keep up with the training part.
-My Netflix workout: 40 minutes boxing moves & core work

Food:
Afternoon snack: Slice of banana bread
Dinner: Grabbed something to eat at Whole Foods before we did our grocery shopping. Vegetarian taco: spelt tortilla topped with vegan chorizo, lime rice, black beans, roasted veggies and cilantro. Plus a half cup of tortilla soup–I couldn’t handle the spiciness, so I let Lucas finish it.
Dessert: Kashi GO LEAN Crunch! Honey Almond Flax. It’s really sweet, but I like that.


Remember my little To-Do list from this morning? The only thing I accomplished was work and a work out! Where did the day go? We were at Whole Foods forever….maybe that’s the problemo.

Anyway, so I’ve noticed that no matter how often or how well I tidy up the house, it seems to get cluttered the next day. So I’m trying a little something new before I go to bed: set the timer for just 5 minutes, and tidy up as much as I can in those five. I’ll test it out this week and see if this is worthwhile or not!

Ooops! Just realized I had NO fruit today. 😦

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Tacos de pescado

Food:
Lunch: Fish tacos!
Post-lunch: 6 dried California figs

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Lucas and I spent over an hour driving around several neighborhoods in Austin, looking for “For Rent” signs in yards. We’re both fond of a place we saw a few days ago, but we just wanted to get a taste of what’s out there. Not much apparently. At least, not from what we saw. Still, I seem to be of the mindset of “If it isn’t on Craigslist, then it isn’t out there.” Because everyone posts on Craigslist, right? Wrong. But that’s what I like to think.

Anyway, we were in the midst of our search when hunger hit. We were thisclose to grabbing dinner at Chipotle. By thisclose, I mean we had pulled into the parking lot and had our hands on handles of the door, ready to make a mad dash for Mexican. Then I opened my big fat mouth and said, “But even if we eat here, we’d still have to cook tonight for lunch tomorrow.”

And with that, we headed home.

Bummer.

But not really, because we had Restaurant Night.  Look at this delish fish dish we made, inspired by the Fish Tacos & Shallot Ginger Dipping Sauce from Z’Tejas.

Food:
Afternoon snack: 4 delicious medjool dates
Pre-dinner: A whole wheat tortilla and a glass of red wine.
Dinner: 2 fish tacos. Grilled fish on a whole wheat tortilla, topped with shredded cabbage and carrots. A tangy dipping sauce jazzed it up.

Dessert: A serving of Swiss chocolate with nuts.

I’m getting sleepy. Very, very sleepy……

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