I cooked dinner tonight! I didn’t even start cooking dinner till almost 7 but I was determined I was going to cook!  I had a lot of errands to run after work today so everything got pushed back quite a bit.  Tonight I made Veggie Tacos and they were delicious!!  The recipe made enough to feed 10 people with leftovers!! If you have a family of 4 like I do, maybe you should cut it in half.  I will be sharing my leftovers with my 2 besties tomorrow.  One is on the first week of her Advocare 24 day challenge and the other has already being taking Advocare products for a few months and is in general a healthy eater.  This recipe was taken from cookingclassy.com

Quinoa, Black Bean and Corn Tacos
Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 6 – 8 servings

Ingredients

1 1/2 cups cooked quinoa
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped
Optional-Serve with:
corn or wheat tortillas
chopped lettuce
Monterey Jack, cheddar or cottage cheese
diced avocados
diced tomatoes
hot sauce

Directions

Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
Stir in corn and black beans and simmer, uncovered 5 – 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.
Recipe Source: recipe adapted slightly from a ward cookbook, recipe submitted by Kelli Price

Today’s WOD: My snatches need help 😦 They are so terrible. Maybe it’s because I learned how to snatch by watching Youtube…… I could only do 85lbs for my strength and they were UGLY!!!  Besides my snatches the rest of the WOD was good, I modified the HSPU to push ups with feet on 20″box…someone please clean out my garage so i have some wall space for HSPUs! I love HSPUs..I’m actually good at them if I can do them consistently! Again thank you Outlaw Crossfit for your awesome programming.

BBG:
5X2 Pause Snatches (3 count pause at the knee) – heavy but NO MISSES and absolute strict pause at the knee (I did 85lbs)

Conditioning:
Run 400m
15 Strict HSPU(modify to push ups with feet on 20″ box)
30 Jumping Back Squats 35#
Run 400m
30 Jumping Back Squats 35#
15 Strict HSPU
Run 400m

My time was 9:21! My thighs were burning form those jumping back squats!

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