After Sunday’s big race, (and during) I really have been thinking…shocker, right? I mean, what else are you going to do out on the trails for a couple hours? Although often times I can get lost in my own head while running/racing long, more times than not I spent the majority of the time thinking. It’s my therapy in essence, where I get to bond with God, nature, and everything in between.
Lately, I’ve been battling with myself, in regards to being upset over people who don’t get excited or support my crazy dreams. Not so much people, but FRIENDS. And after I wiped my tears away quickly Sunday during which time I was saddened to not hear from a couple friends that morning, I was reminded of the awesome support I DO have. My husband, sister, and a few friends all sent texts, and I had quite a few friends at the race cheering for me. Why was I upset over the few who didn’t bother to support me? That’s the question of the hour. I swear, I am my own worst enemy sometimes. I got this reminder, a text from 2014 when I ran this very same race last year, from my friend A and I just smiled. My sister reminded me of how far I’ve come, and I slapped away the sadness and drove on. Gah I am an idiot sometimes. LOL, at least I recognize it, right?
The last 2 days I’ve been walking around like I just ran a FULL marathon. WOWSA am I sore!!!! I truly gave it my all on Sunday, and am feelin’ it big time today. But, I had 4-5 miles on deck so immediately after work I changed clothes and ran. It started to rain, and I ran out of time, but I managed to beat the storms. 4.32 miles in 40:22 with an average pace of 9:20. Never did I think I would be able to say 9:20-9:30 would be an easy-ish pace. YAHOO!!! I finished up my work out with weights, and a wimpy 1:06 minute plank, lol!
It IS Cinco de Mayo, so I made chicken tostadas tonight for dinner after my run.
Chicken Tostada Recipe
Preheat oven to 325 degrees (You’ll want to bake your tostadas to crisp them up)
6 corn tortillas, baked on a cookie sheet at 325 degrees for about 10 minutes
1 package of boneless, skinless chicken-cut into bite size pieces (I prefer thighs, but breasts work too!)
1/2 red onion-diced
1 red pepper-chopped
2 cloves of garlic, minced
1 can of black beans, drained and rinsed
1 cup of frozen corn (wait until the very end to add this)
Shredded cheese-1 cup (may be omitted, I only use a tiny amount on mine as cheese and I aren’t friends.)
Seasonings to taste: Smoked paprika, cayenne pepper, chili powder, kosher salt, black pepper
Sauté’ in extra virgin olive oil the onions, pepper and garlic for 4-5 minutes. Add in your chicken, seasonings, and can of black beans and cook through-around 15 minutes. Add in your corn, stir well.
Sprinkle the tortillas with shredded cheese, and top with the chicken mixture. Add just a touch more cheese and put in your 325 degree oven.
While the cheese is melting, make your avocado topping.
Avocado topping
1 avocado
1 tablespoon of low fat sour cream
Juice of 1 lime
pinch of salt, cayenne pepper, and black pepper
Serve, and enjoy!
Total prep and cook time was 20-25 minutes. This is a great week night meal!
Do you think a lot during your long runs? What’s your favorite easy week night meal?
Have a great week, y’all!
Keep Movin’ Forward!
❤ Michelle
Movin' it with Michelle 