Tuesday, August 5, 2014

Since last time....

Today: 2 mile walk 
Last week's workouts: tennis Monday, Wednesday, Friday, yoga Saturday, dog walking and yard work Sunday and Monday
Miles in the last week of July: 2.92 miles, 4.01 miles, 5.0 miles
Miles in 2014: 672.38 miles

Time is flying. I can't believe it has been that long since posting.  As I type this, we are watching baby do gymnastics in my belly. Crazy, awesome stuff. Hell froze over and I have become a home project domesticated human. I have also been back to exhausted and maybe, slightly hormonal....Luckily, you should happy to know I spared the internet of the craziness that is the inside of my head. Last weekend I cried over burnt pizza dough, cried over the news, church, Lucy chewing a chair, you name it. I could actually watch myself being insane and do nothing to stop it. Third trimester is in full effect. (Also I am back to relatively sane....I think) 
The one thing I did not cry about (surprisingly) was pregnancy running coming to an end. After running (with some walking) 4 miles with my friend Shannon, I decided it may be time. My bladder has taken all the beatings it can and the support belt is not helping at this point. I am sad not to be able to run, but my pelvic floor muscles said enough is enough.

Plan from here is: treadmill walking (incline goes way up!), stairs, yoga, and strength training. I am also playing tennis about 3-4 times per week.
It helps that back in the 90's I was a decent player. It also helps to have some great friend who can play and laugh with/at me attempting to run for shots.

I plan on continuing blogging. I have saved some good race recaps from races I ran pregnant but couldn't really do the recap justice without spilling the beans. Even better than that, my ultra running inspiration and friend is going to guest post. Good stuff. 

Since there has been significantly less running and more growing, I have been cooking (and eating) a ton. 

Tasty recipes also coming your way.  This one that I made last night was incredibly good. (Based off this amazing recipe)

Corn and Veggie Enchiladas
1lb frozen corn (fresh is way better, but that is what we had)
1 c water
2 T olive oil
1 jalapeno peper, seeds removed and diced
1/2 red bell pepper, diced
1 c diced tomatoes
1 clove garlic, minced
1 t salt
1/2 t pepper
1/3 c + 1 T fine cornmeal
1 c shredded reduced fat cheese
8 whole wheat tortillas
1/2 c fresh, chopped cilantro, divided.

Enchilada Sauce
1/4 c corn puree (see below)
2 T fat free greek yogurt
1/4 c Corona beer
1 T chili powder
  • Preheat oven to 350 degrees
  • Place corn (thawed) and water in blender and puree.
  • Take 1/4 cup of the puree mixture and whisk with other enchilada sauce ingredients. Set aside.
  • In a large skillet, over medium heat, heat oil, diced jalapeno and bell pepper until soft, about 8-10 minutes. Then add garlic and cook for another minute or so.
  • Add in corn mixture, salt, pepper,  1/4 cup cheese, and cornmeal. Allow to thicken for about 3-5 minutes. Sprinkle in about 1/4 cup chopped cilantro
  • In a greased baking dish, place a few tablespoons of enchilada sauce.
  • To assemble enchiladas, place about a 1/4 cup corn mixture into tortillas and roll. Place in cooking dish. Repeat until all of the corn mixture is used.
  • Top with the remaining enchilada sauce, cheese, and cilantro. Cover with foil.
  • Cook for 20 minutes, remove foil and cook for another 5-10 minutes.
  • Serve it up! (And serve with margaritas - just because I can't have them, doesn't mean everyone should miss out!)

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