So it’s been awhile since I’ve done a “real” post. It’s no excuse but I’ve been busy. About three weeks ago I did my first race ever! It was a blast. My time was horrible, but it was really about the experience. I stopped and took a TON of pictures and really had a great time. Directly after that I headed to NYC for a trip with my cousin. After a week of walking around in pain I went to the dr. She was convinced I had a stress fracture. Luckily, she was incorrect. I’m just a big baby and have shin splints and compartmental compression syndrome. So I’ll be in physical therapy for a little while. Houston marathon training started last Saturday. And even though I’m having to take it slow I’m excited. My dad and I are training together on Saturdays and he’s doing great! Definitely kicking my butt. I promise to keep you guys updated more frequently. Thanks for all the encouragement! <3 you!
I don’t know why but I really enjoy exercises like this!
(Source: berryhealthy, via anti-couchpotato-deactivated201)
(Source: grenadetobombshell, via anti-couchpotato-deactivated201)
it’s okay to fail, just keep working at it and one day you’ll succeed
Notice there was no “give up” or “it was easy, got it on the first try”. The things take time.
(Source: believe-toachieve, via anti-couchpotato-deactivated201)
(Source: becausefitandhappymatters, via anti-couchpotato-deactivated201)
Black Bean and Sweet Potato Tostadas
Yield: Serves 4
Ingredients:
2 large sweet potatoes, washed, peeled, and cut into small cubes
Drizzle of olive oil
Salt and pepper, to taste
4 corn tortillas (we used Tortilla Land)
1 can black beans, rinsed and drained
1/2 red onion, diced
1/2 cup chopped cilantro
1 avocado, diced
1 lime, cut into wedges
Shredded cheese (optional)
Salsa or hot sauce (optional)
Directions:
1. Preheat oven to 400 degrees F. Place sweet potato cubes on a large baking sheet. Lightly drizzle with olive oil and toss. Season with salt and pepper. Roast in the oven for 40-45 minutes or until sweet potatoes are soft and tender. Stir a couple of times while they are roasting.
2. In a non-stick skillet, heat corn tortillas over medium-high heat. When tortillas start to bubble up, flip and heat the other side until golden brown, about 30 seconds for each side. Place tortillas on a baking sheet and lightly spray with cooking spray. Place under a hot broiler for about 2 minutes. Remove from oven and turn over tortillas. Place tortillas back under the broiler for another two minutes.
3. Heat black beans over the stove or in the microwave. Top tortillas with beans, sweet potatoes, onion, cilantro, lime juice, and any other toppings you desire. Serve warm.
*Note-these are a little messy, we just pick them up and eat them with our hands:)
(Source: prettybalanced, via anti-couchpotato-deactivated201)
