Look at my pretty flowers. They’re finally blooming 
So, no run this morning. And I’m not really sore. Impressive! I ran more than I have ever run in my life! I’m hopeful for the future
I started out the morning with eggcelent enchiladas. Another recipe from the Eating For Life Book. And a good one. A minor tweak in the cooking of the tortillas, but here is the recipe. It serves uno.
EGGCELENT ENCHILADAS
Ingredients:
1 whole egg
3 egg whites
2 tablespoon shredded cheddar
2 corn tortillas
1/4 avocado, sliced
1/4 cup salsa, divided
Directions:
Lightly coat a nonstickskillet with cooking spray and place over medium heat.
Wisk eggs and whites and scramble for about 2 minutes. Add cheese.
This is where I deviate – It’s your option: Real Mexis will heat a second skillet and heat the tortilla about one minute on each side until it’s slightly crispy.
The recipe says to dampen two paper towels and microwave on high 30 seconds. I don’t recommend this. If the tortillas aren’t fresh, they’re going to crack, plus they’re yummier the way I do it. I promise.
Roll up each tortilla with scrambled egg and cheese mix down the middle. Top with avocado and fold the edges across the middle like an enchilada. Top with salsa.
I didn’t get a picture 
Sad day. But I’ll make them again.
Snack time was a yum yum strawberry greek yogurt.
Lunch was leftover goulash. There was a LOT left. I was only able to eat half.
I had some fruit for a snack, with a cup of green tea. You like the mug? I made it myself
We had Ginger Soy Ribs for dinner. Another recipe that isn’t mine, but good, just the same. It’s a Robin Miller recipe from The Food Network. Serves 4.
GINGER SOY RIBS
Ingredients:
4 carrots, chopped
2 leeks, chopped
3 pounds beef short ribs, fat trimmed (I get boneless short ribs. Mmmm)
1/2 cup beef broth
1/3 cup sherry
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon ginger, minced
3 cloves garlic, minced
2 cups rice
1/4 cup cilantro, chopped
1/4 cup scallions, chopped
2 tablespoons pickled jalepeños (I used fresh chopped. But I like spicy)
1 teaspoon lime juice
Directions:
Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker – just cook on low for 8 hours or high for 4 hours.
Cook rice according to package directions.
While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve the rice with the ribs (and carrots and leeks).
I miss running. I can’t wait to go for my 3 mile run in the morning!
I called the dance studio today. We got a good price for dance classes as a couple. I’m so excited that Stanton is fun enough to do that with me
Last, but not least, turn your dial to my new location: http://teaspoonoflife.com/
I’ll post in both places for now, but I am going to transition over to Cook Read Run soon and leave wordpress behind.
Time to get tomorrow’s lunch ready and read Collapse.
