Halfway through training of my new job and I’m loving it so far. Learning a lot about the biomechanics of the foot, and running in general, as well as flexing my customer service skills.
I also had the pleasure on Tuesday to interview Adam Bornstein, the editor of Livestrong.com, former editor of Men’s Health, & all-around hilarious and attractive fitness writer/researcher.
Instead of going hard again at the gym yesterday before work, I decided to clean around the boy’s apartment and then swim. I suck SO HARD at swimming, but I think I’m getting better… googles would probably help. My back and arms are strong but my legs get so freaking tired. I don’t understand how this is possible given that I bike everywhere, but whatevs.
Speaking of biking… so as I’ve said, I’ve been biking for about 8 months now. But I’m still ALWAYS sore! My quads burn, my hips ache, and there are days when I really think I can’t do it.
Well on my way back from work yesterday I decided to raise the seat about 1.5 inches. WORLD OF DIFFERENCE. Even though it’s now terrifying to stop because my legs are so short and I can just barely get to the ground, I now have a full extension in my leg so ALL of my muscles are helping me pedal rather than just my upper quad which was making my hips tight and putting a lot of pressure on my knee.
I rewarded my revelation at Republic of Pie…
Last night’s dinner was half a salad from Panera, as I had to grab a couple of interviews for the doc. Made for a long day!
Woke up this morning trained a client (basically it was bootcamp with one camper, but saying client makes me feel official), then relaxed with a liquid breakfast…
In the office today, one more CLIENT this evening, and then the boy and I are going to make CHEESE! Fun, right?
Don’t worry. this leads to food.
So the boy and I are adorable and do grocery shopping together, and try to plan meals for the week. Sometimes we have a plan ahead of time and sometimes we make it up in the store. This time was the latter. Trader Joe’s happened to be sampling this enchilada bake that was supposed to be super simple if you used their tortillas, pre-cooked chicken, bottled enchilada sauce and pre-shredded cheese. I liked it, the boy dug it, but I just can’t be buying all this pre-made stuff when I know I can do it better.
True, the whole point of Trader Joe’s is that they don’t put weird preservatives into their packaged foods, but still; soybean oil is quite unnecessary in enchilada sauce, chicken does not take long to cook, and I don’t want flour tortillas when I know they’ll make my stomach swell up like a balloon.
So after a day of bootcamps and filming interviews, I biked over and whipped this baby up in no time flat, served with a salad topped with salsa, and even had some wine. Life is good.
- 1lb organic, free range chicken breast (if you’re a snob like me)
- 4 gluten free tortillas (I used Estilo A Mano – Organic Corn Tortillas), or enough to cover the bottom of a 13×9 baking dish
- 4 oz. shredded monterey jack cheese (I used Trader Joe’s organic, grass fed)
- 1.5 cups enchilada sauce
- 2 T whole milk
- 1.5 cups chicken broth
- handful of onion, chopped
- 1 serrano pepper, seeded and diced
- 3 T olive oil
- 6oz. tomato paste
- palmful ancho chili powder
- palmful garlic powder
- half palmful cumin
- half palmful oregano
- Cook serrano pepper and onion in 3 T olive oil until soft. Add remaining ingredients and whisk together on medium heat until hot. Blend with an immersion blender if you have picky eaters who won’t eat whole peppers and onions (sigh).
Preheat oven to 425 degrees. Cover the bottom of a 13x9inch pan with your tortillas. Cut in half and rotate around if you need to. Cut chicken into chunks and sautee with salt and pepper until cooked through. Spread evenly over your tortillas. Pour on enchilada sauce. Sprinkle your cheese. Bake in the oven until cheese is bubbly; about 10-12 minutes.