Some weeks, I’m treading water and trying to keep my head up. This was one of those weeks. Each night after work, it was tough keeping my eyes open until bedtime. What’s sad is that it was a 4 day week. Something about those make the rest of the week DRAG by. Even with the constant need to nap or sleep, I managed to get in 3 crossfit workouts and 3 cf endurance workouts for the half marathon in May. Also, I suspect that I’m not spreading my calories out throughout the day so I had some serious sugar crashes that had me begging for sugar/carbs…..or a nap under my desk. Somehow, I doubt my class full of kids would take a nap with me. If I could bottle 1/10 of their energy, I would be a loaded woman. I need to add a more substantial breakfast to my day and a little more protein to my afternoon snacks so I can keep up with my workouts and my kids.
One of my favorite things to make is taco salad. It’s quick, healthy, and makes you feel good if eating while watching Biggest Loser. I’m not kidding. Something about that show makes me want to pig out with pizza or gooey enchiladas even while Bob is slaughtering his team with crossfit workouts. This week, I tried being all healthier-than-thou. One pan of taco meat can be used throughout the week in wraps or salads. For this one, I kept it simple with lettuce, beans, tomatoes (yes..I ate them raw!), black olives, and green onions. This can be on the table in 20 minutes. While the meat is cooking, chop the veggies, and assemble.
- 1 lb of lean ground beef or turkey
- 2 Tablespoon chili powder
- 1 Tablespoon Ancho chili powder
- 1 teaspoon of chipotle powder
- 3 chopped garlic cloves
- 1/2 cup of water or broth.
- salt and pepper to taste
- 1 can of pinto beans
- Salad veggies as desired. I used green leaf lettuce, tomatoes, green onions, black olives
- Shredded cheese
1. Brown the protein.
2. When fully cooked, add the seasonings, garlic, and water.
3. Layer lettuce, meat, beans, veggies. Top with cheese.
Eating a big taco salad is much better than what this guy has.