Motivation Monday (+ a recipe)

{Forgot to post this yesterday}

Stats from this past week:

Monday: 60 minute Orangetheory Fitness class

Tuesday: 40 minute run on the treadmill (5.5 mph) with varying incline

Wednesday: 60 minute Orangetheory Fitness class

Thursday: A quick 3 mile run on the treadmill (6.0 mph) because 30 minutes is all I had

Friday: 15 minute run on the treadmill (5.5 mph) followed by a 45 minute Sports Drill class (circuit training with cardio intervals) although I had to sneak out 10 minutes early to get to a meeting.

Saturday: We were in Nashville today, but I power walked around my brother’s hood for about 40 minutes.

Sunday: Didn’t get home from Nashville until early evening, but again, I squeezed in a 40 minute walk around our neighborhood because something is better than nothing:-)

Super quick and healthy meal idea I thought I’d share. I love to make a large batch of this and portion it out for the week. Quinoa is relatively high in protein, so this is a good vegetarian meal that allows to get a protein kick. For workday lunches, I re-heat the quinoa and then top with fresh sliced avocado and a little salsa or light sour cream, and some fresh cilantro if I have it on hand. Add a few tortilla chips on the side and it’s a tasty workday lunch.

Mexican Quinoa

I TB olive oil

1 jalapeno, minced

1 cup dry quinoa

1 cup low sodium vegetable broth

1 (15 oz) can low sodium black beans, drained and rinsed

1 (14.5 oz) can fire roasted tomatoes

1 cup corn kernels, frozen or canned works fine

1 tsp chili powder

½ tsp cumin

S/P to taste

1 avocado, peeled and diced (plus more for topping when you’re ready to eat)

Juice of 1 lime

2 TB chopped cilantro leaves (plus more for topping)

Heat olive oil in a large skillet over medium heat and sauté the diced jalapeno for about 1 minute. Stir in quinoa, broth, beans, tomatoes, corn, chili powder, cumin and S/P. Bring to a boil; cover, reduce heat and simmer on low heat until quinoa is cooked through, usually about 20 minutes. If serving immediately, stir in diced avocado, lime juice and cilantro and top with fresh salsa and sour cream. If planning to portion out for lunches during the week, once quinoa has cooked, let it cool and then portion into 4 containers. At lunchtime, heat it up and then add the avocado, lime juice, cilantro, salsa, sour cream, and whatever else you may want.

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