What a BEAUTIFUL morning!
Bright shining sun, high of 72, and the prospect of spending the day with family. God, I love living in Florida!
I slept in this morning then did a 3 mile run around the neighborhood. Gotta love a run that actually occurs in the daylight.
After the run I decided to try a new DVD that a friend had sent me this week.
Jackie’s Crunch-Free Xtreme Abs is divided into two work outs: an ‘on your feet’ and an ‘on the floor’ version. Each work out is 15 minutes long or there’s an option to play all. I wasn’t sure what to expect so I kept it simple and just did the ‘on your feet’ work out option.
Whoa. 15 minutes was all I needed. The workout was fast and effective. I could definitely feel the burn and I loved that nothing was repeated – I hate workout videos that just repeat the same circuit over and over again. It gets old after a while.
I highly recommend this DVD if you are bored with your current ab routine. At the very least it’s great to get a few ideas from.
For breakfast I made a lovely bowl of cereal.
- 1/2 cup Peanut Butter Puffins
- 1/2 cup Kashi Go Lean
- 1/4 Attune Apple Granola Munch
- Plain Yogurt
- Fig Jam
- Chia Seeds
Peppermint Bark and Enchiladas Recipes
I believe I owe ya’ll some recipes!
- 2 14oz bags of Dark Chocolate
- 2 14oz bags of White Chocolate
- 2 tsp Peppermint Extract
- 1 box of Candy Canes
Using a make shift double boiler (a pot with boiling water layered with a bowl or another pot) melt all of the dark chocolate. While the chocolate is melting unwrap and crush all of the candy canes using a ziploc bag and heavy pounding mechanism. Divide the candy cane into thirds. Add one third of the crushed candy canes to the dark chocolate plus a tsp of peppermint extract.
Line a baking sheet with parchment tape. Pour the dark chocolate on the parchment paper and spread into a thin layer. Refrigerate for 30 minutes.
Begin melting the white chocolate. Add a third of the crushed candy cane and a tsp of peppermint extract. Take the dark chocolate layer out of the fridge and spread the white chocolate layer on top. Finish off with a sprinkle of the final third of candy cane.
Refrigerate for an hour. Break into random pieces.
Black Bean and Pineapple Enchiladas
- 1 can Black Beans
- 1 can Pineapple Tidbits
- 1 Red Onion (chopped)
- 2 Tbsp Chili Powder
- 1/4 cup Fresh Cilantro ( I love cilantro so I always go heavy on it)
- 1 bag Mexican Cheese
- 1 can Enchilada Sauce
- 4 full size Tortillas
Preheat the oven to 350
In a large pan on the stove top start sauteeing the onions. Once they are translucent add the black beans. Dump the excess pineapple juice in a bowl and combine with the enchilada sauce. Add the pineapple, chili powder, and cilantro to the pan. Wait 5 minutes then add the cheese and 1/4 of the can of enchilada sauce. Stir until the cheese is melted.
Fill the four tortillas with an equal amount of the black beans and pineapple mix. Line enchiladas in pan and pour the rest of the enchilada sauce on top.
Bake for 20 minutes.