iFeliz Cinco!

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This has been a great weekend for running.  I didn’t have training Saturday so I was able to run 8 miles even though I was kind of stiff and sore.  The weather was absolutely perfect.  Afterwards I treated myself to an acai bowl and a great view at Swami’s.  I kind of wish every Saturday could be like this one!

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Today I ran the same route as Sat, but added an additional mile out, resulting in a 10 mile run.  It was a little gloomier, but pretty humid.  I could have used a little more breeze.  Coincidentally my newfound parking spot makes it oh so convenient to frequent my favorite little hippie/health shack.  Today I went for double trouble with a Lina Spiralina smoothie (apple juice, peaches, strawberries, raspberries and spiralina) and an iced coffee.  Overall, I was satisfied with my ability to run 2 longer runs in one weekend.  This might be a trend for upcoming weekends, as I’m thinking I should start increasing my weekly mileage.

And finally, it’s Cinco de Mayo.  After a day sans-margaritas, mexican beers and tortilla chips, I felt the need to do something holiday-spirited.  So for dinner we made these beauties I spotted on Fed and Fit.  I served them over a simple salad of arugula dressed with lemon and olive oil, some diced tomatoes and oven-roasted orange and yellow bell peppers.  It made for a very festive and healthy iCinco de Mayo!

photoPaleo Stuffed Avocados with Cilantro Cream Sauce
From Fed and Fit
INGREDIENTS:
1 lb chicken breast, cut up into tenders
1 Tbsp. olive oil
1 container low sodium chicken broth
3 Hass avocados
1 can {14 fl oz) full-fat coconut milk
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
2 tsp. salt
1 tsp. black pepper
½ cup cilantro, chopped
4 limes, juiced
DIRECTIONS:

  1. Preheat the oven to 400 degrees F.
  2. Preheat olive oil over medium heat.  Add chicken breasts and cook until you start to see white edges around the meat (about 2 minutes).  Flip and cook for an additional 2 minutes.
  3. Then add the chicken broth to cover the meat.  Reduce heat, cover, and let simmer for about 20 minutes.
  4. Remove the meat from the pan and shred with two forks.
  5. Add the cumin, chili powder, salt and pepper to the chicken.  Mix together.
  6. Cut the avocados in half and remove the seeds.  Place on parchment lined baking sheet.
  7. Stuff the avocados with shredded chicken and bake in the oven for 5 minutes.
  8. To make the coconut cream sauce, mix together the coconut milk, lime juice and chopped cilantro.
  9. Remove the avocados from the oven and drizzle with the cream sauce.
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