Football, burrito bowls and fire-breathing dragons

Hello, hello!

I don’t know about you but I am totally dragging today!


Yesterday was quite the Monday.  Seriously.  It was like punishment for having a holiday Monday last week.  It was like I had a double.

I needed a double after I got home.

bourbon scotch beer

But, instead, I had a glass of wine to go with my homemade barbacoa burrito bowl.


Om nom nom!

How did I make it?

Well, the first step is to grab your crockpot and make Juli’s barbacoa – recipe here.

Um, a small caution before you proceed



Make sure you have a fire extinguisher handy.

Or, you could tone down the spices. If you wanted to.

But, where’s the fun in that?

Anywho, when the barbacoa is ready, just open up a can of black beans, heat ’em up, throw some in a bowl, and top with the barbacoa!

Add guac, salsa (you should definitely do exactly like me and use spicy salsa. because, who needs tastebuds? burn em off!), lettuce, and cheese, if desired.

GOBBLE it down!

I ate in front of the television last night.

Monday Night Football.


Yes, I know we lost.

I watched the whole thing.  That’s why I’m tired.

In fact, I felt like a ran a darn marathon after the first half!

tired bushed


Not quite sure what Chip Kelly put in the Eagles’ Cheerios but they played like Energizer Bunnies on speed.

Fastest no-huddle offense I’ve seen in a long time.

I needed oxygen and I was just sitting on the couch!

It’s okay.  It was just the first game.  Still got 15 games left on the schedule. HTTR! 🙂

Question: Do you like spicy foods or do you prefer your food to be more like Clark Kent – meek and mild-mannered?

– jennifer

Bring the Border to you with “A Thinner Mexican Dinner”

Hi there!

Yesterday was such a great day!  I don’t normally say that about Mondays – hell, who does?! – but I really enjoyed yesterday.

The workout at Crossfit was AWESOME and I hit some PRs (I Rx’d the weight and downgraded to the blue band for the pull ups!) and I got to flip some really heavy tires!


I FINALLY met with the Orthopedist and got the “all clear” to get back to running. O. M. G. That’s like music to my ears!

music to my ears

Of course, I can’t just jump right back in to my marathon training plan. Wouldn’t that be nice, though? I’ve got to get back into it slow and steady and I’m okay with that.  I’ve been staying in good shape with Crossfit so I’m confident that I’ll be back in no time!


And, then there was dinner last night.

Oh. My. Goodness.


So. Delicious.

For all intents and purposes, it’s a taco salad.

But, different.

And, so much better.

You won’t find this at Taco Bell.


A Thinner Mexican Dinner
makes 4 servings

For the meat
3/4 pound lean ground beef (90% lean or higher)
2 cloves garlic, minced
1 can (15 ounces) black beans, rinsed and drained
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/3 cup water

For the dressing
4 medium tomatoes, diced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For the salad
2 Romaine Lettuce Hearts, chopped
1/2 cup reduced-fat, shredded cheddar cheese
2 ounces baked corn tortilla chips
1 avocado, diced (I added this because avocados are YUM!)

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne and water ans stir until well combined and some, but not all, of the liquid has been absorbed. Remove from heat and allow the mixture to cool slightly.


2. Mix the dressing ingredients in a bowl; set aside.

3. Divide the lettuce among dinner plates, top with the beef mixture, and sprinkle with the cheese. Spoon the dressing over each salad and crush tortilla chips on top. Add avocado, if desired.


Let each person build their salad they way they want. Thing 2 put the chips on her plate and topped them with the beef and lettuce and cheese (no tomatoes for her, thankyouverymuch) and made nachos.

Do whatever makes you happy!

4. Om nom nom!

Per serving:
Calories 440; Protein 32g; Carbohydrates 43g; Fat 19g (saturated 6g); Sodium 870mg; Fiber 11g

NOTE: Calorie count provided is for the original recipe without the avocado. The total will be different if you add avocado or any other toppings.

Recipe adapted from The New Abs Diet Cookbook

Question: How do you like to top your taco salad?

– jennifer

Crockpot Carnitas

Sorry about the delay. I had a bit of a “rain out” with the Wi-Fi today and had camera issues. You may now proceed to your regularly scheduled blog. 🙂

Hi there!

How was everyone’s Independence Day?

Mine was pretty great – I slept in, I relaxed, I cleaned, I got laundry done, I sat my butt on the couch and watched some TV. All great things!

And then, July 5th = work. 😦

Middle of the week holidays are tough for those who have to work on the day after. I couldn’t even pull myself out of bed for CrossFit this morning. It just wasn’t going to happen. My body said no.

Grumpy cat no

So, I listened. And now, I have guilt. I walk a fine line between understanding that a day off is good for my body (especially when it demands one) and feeling like a slug when I take one. Especially since I’m not running right now.

I’ve got my fingers crossed that I hear about my xrays today. The doc said it could take 2-3 days for the radiologist to read them and he would call with the results. Technically, it’s been 3 days. Yesterday may have been a holiday but it counts as a day in my book! So, we’ll see. I probably shouldn’t hold my breath.

hold breath

New crockpot recipe!

You know how much I love having my crockpot handle dinner for me. Seriously, the crockpot has to be one of the best inventions ever – especially if you’re a busy parent or just a busy person. (Caveat: You don’t have to be a parent to be busy.) Throw the stuff in, turn it on, and dinner’s ready when you come home! *swoon*

I can’t remember the last time I made carnitas. Carnitas are essentially braised or roasted pork that has then been shredded and can be served in tortillas, burritos, tamales, tacos, etc. However you want! I’ve done plenty of shredded beef and chicken but not pork. It was about time I tried it again! And, I’m so glad I did! These were perfect! The meat was tender and juicy and the sauce was flavorful and delicious. WIN!


Crockpot Carnitas
NOTE: this recipe is not spicy. if you prefer a kick, add a spicier chile powder and maybe a spicy barbecue sauce.

2-3 pounds boneless pork (try to find butt or shoulder, if you can)
1/4 cup diced onions
1 (4 ounce) can chopped green chiles
3 cloves garlic, minced
1 can (15 ounce) diced tomatoes (drain off the excess liquid)
1 tablespoon cumin
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon honey
2 teaspoons lime juice
2 tablespoons orange juice
1/2 cup barbecue sauce

1. Place pork in crockpot.

2. Mix remaining ingredients (onions through barbecue sauce) in a medium bowl and pour over pork.

3. Cook on LOW for 6 to 8 hours.

4. Shred pork with forks and serve in lettuce wraps (Paloe) or tortillas (not Paleo).

5. Om nom nom!


Recipe adapted from Life as a Plate

– jennifer