Thursday, October 1, 2015

Crock Pot Chicken Burrito Bowls

School has been going really well.  Cheer practice has started, we are already starting Unit 3 for math, and it has been so much fun getting to know my students.  I even got the chance to chaperone a field trip to a college fair with the juniors.  They were super into it and it was really great to see.  I love that I get to help them out and be part of the whole picking out colleges experience.  

I have also been busy with wedding planning, as the days count down, we are starting to get more and more into the smaller details.  This means lots of decision making, which is not always my strong suit.  However, it also means lots of fun and excitement which is what I am focusing on. 

And on top of all that, the marathon is right around the corner! I have 4 training runs left and 11 days until the big race!  I am super pumped, but also starting to get nervous! 

Now, for this recipe.  It was one of the easiest meals I had ever made and it made for some really great school lunches.  All you have to do is dump all the stuff into your crock pot, wait, and then enjoy! Can it get any easier?  Plus, it was really tasty.  I would put some of the chicken mixture into my school pyrex container, sprinkle a little cheese on top, and then add some avocado slices if I was feeling really fancy.  Yum! 

Crock Pot Chicken Burrito Bowls
(adapted from The Kitchn)

1 1/2 pounds chicken breast
1 14.5 oz can diced tomatoes
1 cup chicken stock (I used vegetable stock because it was what I already had in the fridge)
2 tsp chili powder
2 tsp salt
2 tsp cumin
1 cup brown rice
1 15 oz can low-sodium black beans, drained and rinsed
1 cup frozen corn
Optional: Salsa, Guacamole, Avocado, Sour Cream, Shredded Cheese, Greek Yogurt, Green Onion...etc.

1. Wash chicken and pat dry.  Place in the crock pot.  Put tomatoes, 1/2 cup stock, chili powder, salt, and cumin in as well.  Cook on low for 4 hours.
2. After about 4 hours, add in the black beans, brown rice, and corn.  Cook on low for another 3-4 hours.
3. Serve with a little melted cheese, guacamole, salsa, and sour cream or greek yogurt! It's really up to you!

Enjoy :)

Monday, September 28, 2015

Marathon Training Monday

Taper time! After the 20 miler, it is time to taper.  You run less, rest up, and get ready for race day.  I can't believe I am at this point!

Last week the mileage was 5, 8, 4 and then on Saturday I ran 12.  Everything felt pretty good considering I had just run 20 miles.  12 made me feel tired, but overall my excitement for race day is keeping me motivated.  This week the mileage is 4, 6, 3.  This is more like the typical miles I run during the week when I am not training and just feel like having a good mix of shorter and longish runs.  I think this week is going to feel great.  Saturday is the last "long" Saturday run with 8 miles.  This next time I run double digit miles will be on race day!

I can't wait for this marathon.  I feel like training went way better than last year and I am feeling really good.  My packet pick-up ticket came in the mail and I am getting super pumped.  I already picked out my race day outfit and my parents and I have been planning what we will do the day before.  I love the atmosphere of race day and I can't wait to share this one with my family again.  I'll keep you updated as I count down the days to the Chicago Marathon! 13 days!!!!

Wednesday, September 23, 2015

Wedding Planning Wednesday

Flower time!  This is a topic that I know very little about.  So, I have been all over pinterest and I have been trying to educate myself.

At this point, we have met with two different florists to get information about options and pricing.  We went to Four Finches and to Pollen.  Both sounded pretty amazing so now we are just weighing our options and figuring out where we want our budget to be.  I think it's pretty crazy how expensive flowers can be!  I am that super practical person who thinks, "Why pay so much for something that is going to die so quickly?"  However, I want our wedding to be beautiful and flowers do have a special way of making everything look magical.  I am also liking the look of something a little rustic with lots of candlelight.  I hope that everything turns out wonderful and I can't wait to share pictures as we start to make choices on decor!

For now, check out my pinterest page and let me know what you think! I love hearing ideas so please keep them coming!

Dark Chocolate M&M Zucchini Bread

Marathon training makes me SO HUNGRY! Seriously, I am hungry all the time.  Plus, my lunch at school is at 1 in the afternoon.  So, when I eat breakfast at 5:30 and run in the morning I feel great, but by the time lunch rolls around, I am practically seeing stars I am so hungry.  I decided it would be a fantastic idea to hide some food in a drawer in my room so that I can discretely munch occasionally.  This was the motivation behind these Dark Chocolate M&M Zucchini Muffins...

This recipe made 24 mini muffins plus a whole loaf pan.  Bri was very excited when he saw what was happening in the kitchen and these guys came out great!  

Dark Chocolate M&M Zucchini Bread
(adapted from The Kitchn)

1 1/2 cups flour
1 1/2 cups old-fashioned oats
1 1/2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 small zucchini, shredded and squeezed dry with paper towels
4 eggs
1 cup non-fat, plain greek yogurt
1 tsp vanilla
1 tsp cinnamon
1/2 cup dark chocolate m&ms

1. Preheat oven to 350 and grease a mini muffin pan and loaf pan.  
2. In a medium bowl, whisk the flour, oats, sugar, cocoa powder, baking soda, salt, and cinnamon.  
3. In a large bowl, beat the eggs with the greek yogurt and vanilla until light and fluffy.  Beat in the shredded zucchini.  Add in the dry ingredients and beat until just combined.
4. Stir in the m&ms and then spoon into the prepared muffin tin and loaf pan. 
5. Bake the muffins for about 20 minutes and bake the loaf for about 25-30 minutes.  A toothpick should come out clean from both.  Let cool and enjoy!