yoga first timer and a delish recipe

Soooo, I’m a bit gross right now.  Tonight was my first real yoga class and it was just a tad harder than I thought it would be!  Or maybe it was different from what I thought it would be – who knows.  I am VERY happy I went though.  The instructor did an awesome job of integrating relaxing/breathing moves with strength training moves and I definitely felt like I got a work out in tonight.  It’s offered every Monday night for free (you can give a donation).  I think this is so helpful considering I can see how much I like it without forking over a huge chunk of cash.  Oh, I even got a bit sweaty.  And now I haven’t showered…  yep, I’m kinda gross!

But I did rock some awesome new leg warmers tonight!  My friend and I walked from her place and I was wearing capris and I wanted to stay warm

they really kept me warm - who knew they were more than a fashion statement?!

Umm… yes, those are safety pins in my capris.  They are just a tad too long and if I don’t wear them rolled up and pinned I look like I am wearing hobbit pants.

You know when you go grocery shopping and you have so much good stuff in your fridge that you don’t even know where to start?!  I got home from yoga tonight and just wanted EVERYTHING!  Luckily, I managed some restraint and ate some tasty So Sweet Potatoes and then leftovers from last night.  But to be honest, some greek yogurt is still calling my name!

Yesterday’s din-din was/is one of my favorites and it is so easy.  It’s called “Tex-Mex” Chicken and I got the recipe from my friend Jeremy.  The first time I had some, I knew I had to be able to make it over and over!

almost finished!

Here is a snapshot – seriously, it is really versatile as well.  I have used it as a dip at parties, in soft taco shells (albeit, it’s really messy this way!), as a chowder and over salad.  Last night I chose the salad style.  So first off, make a kick ass salad

isn't she a beaut?

Lately, I’ve been craving salad non-stop.  I must be missing some vitamins or something.  I put this puppy together as the tex-mex was simmering.  Dinner probably took about 45 mins, including cutting everything up (including the chicken) so this is one of those meals that can be put together really quickly.  And you can mix up the leftovers as well.

yay! I was so ready to eat!

This wasn’t my best picture – sorry!  But I topped the salad with the tex-mex chicken and then a sprinkling of cheese and a few tortilla chips.  Fantastic meal!  The recipe is at the bottom – make it soon!

Hmm… I have 81 days until the Riverbank 25k!  I am definitely going to start using this blog as a countdown to keep me honest with my training!  Any words of encouragement or training ideas are welcome!  I’ve decided to do hill training as well as some speed work to increase my speed.  My last half marathon, I feel I half-assed my training and I do not want to feel like this again.  My best time for a half is 2:04 and I would really like to be somewhere near this for the 25k.  Since I run hills all the time around here, I want to be more intentional with my hill training by running up the hills over and over at quicker speeds.  Yep, it’s going to suck!  I’ll report back.

Oh, I bought some melatonin the other day and I took one last night.  I think it helped me to sleep but all day I have been dragging.  Not sure if it’s just because it’s monday or if it was the natural helper.  Tonight I’m going to take it earlier and see how it works.  Has anyone else ever had issues the next day with being drowsy after they took it?

Tex Mex Chicken Salad


2 lbs. boneless skinless chicken breasts, cubed

½ cup chopped seeded jalapeno peppers

1 green onion, sliced

2 tablespoons butter

1 carton (12 oz.) whipped cream cheese

1 can (14 ½ oz.) diced tomatoes w/jalapenos, drained

½ cup salsa

½ teaspoon salt

Shredded lettuce

1 cup (4 oz.) shredded Monterey jack cheese

1 can (3.8 oz) sliced ripe olives, drained

3 cups crushed tortilla chips


In a large skillet, sauté the chicken, jalapenos, and onion in butter until chicken is no longer pink.  Add the cream cheese, tomatoes, salsa, and salt; stir until blended.  Serve over lettuce; sprinkle with cheese, olives, and tortilla chips.

That’s it!  It’s really easy to make.  If you decide to just to use the sauce as a soup, you can still sprinkle the chips and cheese over the top.

*Some of the changes I make are I use green chilies rather than jalapenos because I’m a wimp!  I also only use the olives if I have them on hand.  I also sprinkled some chili powder over the chicken last night just for some extra flavor.

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