Life and other things

Here I am, still an inconsistent blogger… you all must hate me lol. I’m still running, but not enough….still going to the gym, when I can get my butt moving but again not consistent. Sure I can use the excuse that life has been hard and busy but when isn’t it? And isn’t everyone’s life hard and busy? So that excuse is just that …. An excuse. 

I decided to take this year and not do any major miles, try and get my base strength back and come back in 2023 nice and strong to complete my goal race, Jack's 50k Trail Race … October 2023. So while that is a long way out, I want to get my body strong so that the training will go smoother …. I have DNF’d and dropped down to a smaller distance every year I have attempted it and now that I’ve actually completed the distance I want to finish that race!!! 

Do any of you have a race that has been your nemesis and you are determined to complete it? Let me know in the comments and let’s cheer each other on. 

Back? Hopefully

So it has been a long time since I've even thought about my blog, but I really do miss it. I miss talking about my feelings and my life and hopefully resonating with someone, and maybe even helping someone. I know it started to feel like a chore, but I was trying to find content that would be beneficial for you all, like inspiring quotes and recipes... but is that what you really want? So I'm ready to come back and be in your radar... tell me what would you like me to post about? 

Tasteful Thursday - Healthy Ground Turkey Pasta Bake

 

Healthy Ground Turkey Pasta Bake

This Healthy Ground Turkey Pasta Bake is easy to make, balanced and delicious. Made with whole grain spaghetti, no-sugar-added pasta sauce, lean ground turkey & with veggies added, it makes a great meal prep meal or weeknight dinner option! Also makes great leftovers for work lunches & easy to customize.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Main Course

Cuisine: American, Italian

Keyword: easy weeknight dinner, family friendly recipe, healthy ground turkey pasta bake, meal prep, wheat wheat pasta, whole grain 

Servings: 8 servings

Calories: 373.68kcal

Author: Shanna Hutcheson

Ingredients

• 16 oz whole wheat spaghetti noodles
• 1 lb lean ground turkey
• 1/2 Tbsp avocado oil or extra virgin olive oil
• 3 cups broccoli cut into florets
• 1 medium yellow onion chopped
• 2 tsp minced garlic
• 24 oz marinara sauce no sugar added
• 1/2 cup shredded Parmesan divided in half
• 1 cup mozzarella cheese
• Fresh cracked black pepper and Italian seasoning to taste

Instructions

• Preheat oven to 350 degrees F.
• Cook spaghetti according to package instructions using a large pot.
• While spaghetti is cooking, cook ground turkey in a large skillet over medium heat with a drizzle of olive oil. Use a wooden spoon and/or spatula to break the meat up and stir it until cooked through. When meat is cooked and no longer pink, drain any grease if necessary, and transfer to a bowl. Set aside.
• Rinse out the same skillet and wipe with a paper towel. Return to medium-high heat. Drizzle ~1/2 Tbsp avocado oil and add broccoli florets. Cook for about 5 minutes, until broccoli starts to brown, then add chopped onion and garlic, stirring with a spatula to incorporate. Cook veggies for an additional 5 minutes or so, or until onion is translucent.
• When spaghetti is al dente, drain water using a large colander, then transfer cooked spaghetti back to the large pot. Add all ingredients to the pot with spaghetti: cooked ground turkey, broccoli, garlic and onion, marinara sauce and 1/4 cup shredded Parmesan. Stir until all ingredients are evenly incorporated.
• Transfer spaghetti, turkey and veggie mixture to a greased 9x13 pan. Top with 1 cup mozzarella cheese & remaining Parmesan cheese. Sprinkle evenly over the top. Add dried Italian seasoning and fresh cracked black pepper, to taste, if desired.
• Put in oven to bake for 20-30 minutes or until cheese is melted and pasta bake is hot throughout. Serve immediately.
• Keep in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 373.68kcal | Carbohydrates: 51.42g | Protein: 29.28g | Fat: 7.82g | Saturated Fat: 3.43g | Cholesterol: 46.5mg | Sodium: 678.95mg | Potassium: 714.98mg | Fiber: 2.4g | Sugar: 4.98g | Vitamin A: 738.49IU | Vitamin C: 37.65mg | Calcium: 200.7mg | Iron: 3.75mg

taken from https://wellnessforthewin.com/healthy-ground-turkey-pasta-bake/

Inspiration Wednesday - 11/18/20

 

Fabulous Friday - 11/13/20

 

It was a pretty good week! I finally took the plunge and became a color street stylist. If you're interested check them out here..... 

Tasteful Thursday - Healthy Siracha Shredded Chicken Tacos

 

Healthy Sriracha Shredded Chicken Tacos

Gluten-Free

CourseLunch, Dinner, Appetizer

CuisineMexican

Cook Time30 minutes

Total Time30 minutes

Servings6 Tacos

Calories128kcal

AuthorChristine McMichael

Ingredients

• 2 thinly sliced chicken breasts
• 2 Tbsp Sriracha
• 6 corn tortillas
• 1 cup chopped red cabbage
• 1/2 cup chopped peppers
• 1/4 cup feta cheese
• 1 lime

Instructions

• Preheat oven to 375 degrees.
• Place the chicken breasts on a baking sheet and top with Sriracha. Bake for 30 minutes (or until they're fully cooked).
• While the chicken is baking, heat the tortillas up (optional).
• Top each tortilla with chopped red cabbage and chopped peppers.
• When the chicken has finished baking, shred it and place in the tortillas.
• Top each taco with feta cheese and a drizzle of lime. Enjoy!

Nutrition

Calories: 128kcal

recipe taken from https://www.jaroflemons.com/healthy-sriracha-shredded-chicken-tacos/

Recap Tuesday - 11/10/20

 

Happy Tuesday! I hope everyone had a great week training last week. I did ok, not exactly where I want to be yet, but getting there. Here is my recap - 

Monday - body pump
Tuesday - 3 mile run
Wednesday - Run Club
Thursday - rest
Friday - rest
Saturday - Nuun virtual 1/2 marathon
Sunday - rest

My Nuun 1/2 Marathon was a lot of fun. A friend was doing her Disney virtual 1/2 at the same time and it was her very first 1/2 marathon, so we made it into a physical race with aid stations and cut outs to take pictures with. Here are some of the fun pics we took - 

I would've preferred to have some more strength training in there, but body pump is still kicking my butt :D Plans for more this week. 

Monday - body pump 
Tuesday - 3 mile run
Wednesday - run club
Thursday - 5 mile run, strength train
Friday - strength train
Saturday - spin class
Sunday - 10 mile run

Now to hold myself accountable. What are your plans for this week? 

Fabulous Friday - 11/6/20

 

It was a pretty good week for me, nothing spectacular happened but it was pleasant. I did get to foster a really sweet pup named Archie for a couple nights. Shy, but sweet.  How was your week? Did anything fabulous happen?

Tasteful Thursday - Turkey Pumpkin Chili Recipe

 

Turkey Pumpkin Chili Recipe

Makes 6 servings, 1 cup per serving

INGREDIENTS

1 tablespoon vegetable oil (such as canola, sunflower, etc.)
1 medium onion, chopped
1 lb ground turkey breast meat
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cinnamon
1 teaspoon oregano
1 small can diced green chili peppers
1 can black beans, rinsed and drained
1 cup corn kernels, frozen or fresh
1 28 ounce can tomatoes
1 15.5 can pumpkin puree
salt and pepper to taste

INSTRUCTIONS

In a large saucepan, heat oil and add onion. When onion has softened (about 3 minutes) add turkey and cook until cooked through (should look white). Add the chili powder, cumin, cinnamon, oregano, diced green chili peppers, black beans, corn, tomatoes, and pumpkin puree and taste to adjust seasonings. It may need 1/2 teaspoon of salt. Simmer for 10 minutes and serve.

NUTRITION FACTS

For a one cup serving = 316 calories, 6.9 g fat, 1.4 g saturated fat, 26.3 g carbohydrates, 8.3 g sugar, 40.8 g protein, 8.1 g fiber, 168 mg sodium, 0.5 Freestyle Smart Pts

Points values are calculated by Snack Girl and are provided for information only.

Recipe taken from https://snack-girl.com/snack/turkey-pumpkin-chili-recipe/?utm_medium=email&utm_source=news

Inspiration Wednesday - 11/4/20

 

Recap Tuesday - 11/3/20

 

Mondays are such a crazy day that trying to post a recap on that day is always a fail for me. So, since I was to be successful in blogging this time around I've decided to switch my recaps to Tuesday. 

I've really not gotten back to my routine since this whole COVID mess started, and I'm still not really there, but I'm trying :) I didn't truly have a plan for last week, just trying to get my workouts in. Here is my success for the week - 

Monday - Body Pump
Tuesday - 3.4 mile run
Wednesday - run club
Thurs - rest
Fri - rest
Sat - spin
Sun - did not get my long run in... late Halloween night and sinus headache 

I kind of have a plan for this week, so we'll see how it goes - 

Monday - body pump
Tues - run
Wed - run club
Thurs - run (hopefully), strength train
Fri - strength train
Sat - Nuun virtual 1/2 marathon
Sun - rest

How was your week last week? Are you getting back on track? 

Fabulous Friday - 10/30/20

 

Today has been a pretty good week. I had a great race on Sunday, got a few runs in over the week and went to body pump with a friend. Tomorrow I'm planning on my favorite spin class and a Halloween party at night. 

How about you? Tell me something fabulous that happened to you this week. 

Tasteful Thursday - Taco Tomatoes

 Taco Tomatoes

YIELDS:

4 SERVINGS

PREP TIME:0 HOURS 5 MINS

COOK TIME:0 HOURS 20 MINS

TOTAL TIME:0 HOURS 25 MINS

INGREDIENTS

1 tbsp. 

extra-virgin olive oil

3/4 lb. 

ground beef

1 

medium onion, chopped

1 

(1-oz.) packet taco seasoning

4 

large, ripe beefsteak tomatoes

1/2 c. 

shredded Mexican cheese blend

1/2 c. 

shredded iceberg lettuce

1/4 c. 

sour cream

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DIRECTIONS

1. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add ground beef and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat. 
2. Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through. Carefully spread open wedges. 
3. Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Stuff these LASAGNA-STYLE: Top with a little ricotta, mozzarella, and basil and bake for 15 minutes at 350°.

Taken from https://www.delish.com/cooking/recipe-ideas/recipes/a54559/taco-tomatoes-recipe/