Sunday, September 16, 2012

Jalapeno cream and tough mudding.

Hello all!

So I officially finished Tough Mudder! 11.5  miles later, 10,000 volts of electricity, and an irregular pattern of bruises and I am still standing. It was definitely a challenge but I am so glad I did it. Those boot camps were rough, but quite helpful. Completing an event like that was a huge rush, and totally worth not being able to walk the next day. If anyone is thinking about signing up for an event or race, go for it. If you push yourself to do the training, crossing that finish line is one of the best feelings in the world.

So on to food...Steve and I have been brunching a lot on the weekends. I actually had some delicious multi grain pancakes with yogurt, granola, and honey this morning at this new pancake house. However, sometimes I just don't feel like putting on a bra on a Saturday morning :)  So for those lazy weekend days, our kitchen is the place to be. For me at least.

Steve and I had whole wheat tortillas, eggs, avocado, and some leftover of this jalapeno cream (found here: The best ingredients to make tostadas! We toasted the tortillas in the oven for 5 minutes, scrambled the eggs with cheese and avocado, and put the cream on top. Yerm.

Light and flavorful.

Current obsession: water with cucumber and lemon juice. SO tasty. SO refreshing.

Current frustrations: working/having class until 8:30 every night! Where did my cooking time go? Come on now. It is helpful to have a kind boyfriend who often makes dinner, and another helpful thing packets!

An easy weeknight meal that you can do with most fish. Just choose your fish, some veggies or potatoes to add, and a sauce. Steve and I got tilapia, green beans, yellow tomatoes, and red potatoes. We baked them in aluminum foil at 450 degrees for 12 minutes. When they came out, we drizzled a delicious citrus basil oil over it and voila! Dinner is ready in a quick 15. Perfect for those late nights, when I am literally exploding with hunger after work.

Citrus Basil Oil

10 basil leaves
1/2 cup olive oil
1 tbl orange juice
pinch of sugar and salt

*Cook the basil leaves in salted boiling water for 10 seconds, drain, and run under cold water. Then squeeze the leaves dry. Puree the rest of the ingredients in a blender (I used an immersion blender) and serve over fish foil packets.

A new workout I tried today (props to Pinterest of course) was nice for the tush. You do each exercise 20-30 reps, and than repeat the whole circuit 2-3 times. I only did 2 because my buns were burning. Here are the exercises:

Plie squats
Donkey kicks
Fire hydrants
Circling donkey kicks
Alternating jump lunges
Lunge kicks

Besides that, classes have started so I am immersed in a world of statistics and neural circuits. More food to come when I pull my nose out of amyloid plaques and neurofibrillary tangles.

Happy eating!