It began with a tweeked wrist after playing tennis one afternoon. Later I picked up Dot & heard a crack. Ouch! I cringed with pain. But it was on with our family fun Saturday schedule to take the kids bowling & I wasn't going to miss it. Ouch more. I'll take it easy. But I started off with two unprecedented strikes, thus beating Husband & I couldn't stop. Not even for my possibly fractured, aching wrist. {What's wrong with me?} After an entire week of pain & limited mobility, I nearly caved to go get it X-rayed, but it was the week of my recital... there wasn't a free moment.
Next came the random ankle pain. Sometimes it hurts, other times it doesn't. It's been like a phantom infirmity - taunting & mocking me.
So here I've been. Walking around like Igor looking pathetic & gimpy. And heels have of course been out of the question {as I learned from an embarrassing episode}.
BUT... today was the first day neither ailment has hindered my activity. I had fun at my advanced step challenge class today, sweating & huffing at every chance. Swimming with the kids. Sword fighting with Son. This 30-year-old body isn't down & out by a long shot! Eat that aliments! Stubbornness combined with... well anything for that matter, is a troublesome formula. But nonetheless I will be on my knees tonight thanking the Lord for health & strength.
And for you... my hungry little friends, a new little recipe I adapted & made last night. {We're BIG Chipotle fans.} It will definitely be a new staple meal at our house. Hopefully at yours as well.
{without the chicken}Chipotle-Like Vegetarian Burros
by Heather
2 cans of black or pinto beans
1 c. frozen corn or fresh
1/2 bunch of cilantro, chopped
1/2 red onion
1 green pepper
2 ripe avocados
1 c. cheese (I used mozzarella)
1 c. white rice (Jasmine from T.J.'s... YUMMY!)
1 lime
1 T. coconut oil
salt & pepper
flour tortillas (I like the uncooked ones from Costco)
pico de gallo or salsa (optional)
2 cans of black or pinto beans
1 c. frozen corn or fresh
1/2 bunch of cilantro, chopped
1/2 red onion
1 green pepper
2 ripe avocados
1 c. cheese (I used mozzarella)
1 c. white rice (Jasmine from T.J.'s... YUMMY!)
1 lime
1 T. coconut oil
salt & pepper
flour tortillas (I like the uncooked ones from Costco)
pico de gallo or salsa (optional)
Boil 2 cups of water & add your rice. Turn down your heat & let it cook for about 8-10 minutes covered. {Have a helper working on the tortillas if available, otherwise get a movin on those.} Dice red onion, green pepper & finely chop cilantro. {fajita peppers} Saute peppers & half the amount of chopped red onion in EVOO (extra virgin olive oil) for 2-3 minutes & take off heat & season with salt & pepper. Heat up beans on the stove top. {guacamole} Mash avocados, mixing 1-2 T. cilantro & a squeeze of 1/2 the lime. {corn relish} Combine corn, 2 T. cilantro & the other remaining onions into a separate dish. {cilantro-lime rice} When the rice is tender, add the coconut oil, 2 T. cilantro, 1/4 t. salt & the other 1/2 lime to the rice & stir.
Layer tortillas with cheese, beans, fajita peppers, cilantro-lime rice, corn relish, guacamole & enjoy!
Layer tortillas with cheese, beans, fajita peppers, cilantro-lime rice, corn relish, guacamole & enjoy!
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