Wow folks, it’s a gorgeous one out there! Nary a cloud in the sky. Dreamy. 8)
I took the opportunity to go for a…mmm…invigorating three mile run after work today. I’ve been running regularly for over five years, and it never ceases to amaze me when a lower mileage run turns out to be as killer as today’s was. I huffed and puffed my way through it, and on my last big hill – just as I was about to give up and walk – a giant gust of wind started blowing against me, practically inviting me to walk the rest of the way home. I took it as a personal challenge from The Man Upstairs and kept going. Whoop!
In the end, I made it home in one piece. Mind over matter, people. I think that’s the #1 piece of advice I could give about running. Your body can do so much more than your mind tries to lead you to believe!
After a quick rinse, I got started on dinner – which turned out to be one of the tastiest dinners I’ve had in weeks! Tortilla Egg Scramble!
This meal…I’m telling you…totally knocked it out of the PARK! Let’s break it down though, shall we? First thing’s first – last night I made a quick & easy homemade salsa to go on top of my scramble, using my mini food processor.
Restaurant Style Salsa
1-14.5oz can petite diced tomatoes
1/4 large red onion, roughly chopped
1/2 jalapeno, roughly chopped
2 garlic cloves, roughly chopped
1 teaspoon dried cilantro, or a large handful of fresh cilantro
juice of half a lime
- Place tomatoes, onion, jalapeno and garlic cloves into a food processor. Pulse until chunky. Add the rest of the ingredients and process until desired consistency is reached. Refrigerate for at least an hour, then taste and adjust salt and lime juice levels, if necessary.
I like to make stuff like salsas, chilis, dips, etc., ahead of time because the flavor only gets better as it sits. Oh, and get some chips handy, because this makes a LOT of salsa!
This evening I combined 1 egg + 1 egg white, hot sauce, green onion and salt & pepper in a bowl, and whisked it all up.
While I quickly cooked my eggs in a skillet on the stove, I simultaneously warmed a serving of yellow corn tortilla chips in 1/2 cup red enchilada sauce in another skillet. (LOVE these chips – restaurant quality for $2!)
Pour the warmed and saucy chips in a bowl, then add your eggs. Top with cheese, green onion, avocado and salsa – and you are set, my good friend!
YUM!!!!!!!!!!!!! The crunchy, yellow-corn tortilla chips get soft and chewy in the savory enchilada sauce. Topped with the zippy eggs = Heaven-sent.
Adding luscious avocado, spicy green onions and refreshing homemade salsa takes it to a whole other level!
I mashed everything all together and devoured in approx 3 minutes. No self control with this dish.
I’m begging you to try this recipe! It’s quick, inexpensive and incredibly filling. Versatile too – I would eat this for breakfast, lunch OR dinner!
Oh, I have to tell you about these cookies I’ve been snacking on! A company called Goji Gourmet sent me their cookies that contain organic goji berries. Goji berries are dried and about the size of half an almond. They provide vitamins A, C and B-complex, and are rich in iron and beta-carotene. Nice!
Plus they’re high in antioxidants and include 18 amino acids!
The cookies happen to be all-natural with no preservatives and are also low cal, handmade and super delish. They come in 5 different flavors – I got a chance to try the ones below!
Each cookie is a perfect 3-bite size and SO flavorful!! The goji berries are nice and chewy and my fave flavor is the Goji Ginger Walnut. It’s got a nice zing from the ginger. Poppable, tasty, good-for-me dessert. Loves!
Oh you guys – Lime + Salt Popcorn – epic!!!! The first few bites tasted like a mix between Lime Tostitos and non-sweet Fruity Pebbles (weird I know) but with each kernel that I popped in my mouth, I fell more in more in love. Super buttery, hint of lime and a nice sprinkling of salt – all in a nice, portion-controlled bag. It’s love! Two thumbs up!
How do you like your eggs cooked?