Have to admit, I’m overwhelmed at the response to my first blog on fitness. Thanks so much for joining me on this journey (sounded way too much like a hippy there). Before I wax poetic, something I used to identify with …
OK, on to the blog. Here’s a look at today’s activity. I won’t do this everyday, just here and there, though I do keep track of everything I eat and drink, as well as my workouts, in a journal. I recommend it to everybody. It’s very interesting to look back and see what you’re consuming, and how much you’re moving …
THE INTAKE …
Breakfast: English muffin with real butter (better for you than that fake garbage), one sausage link, one banana, one small glass of tea, one small glass of water.
Lunch: Two small/medium leftover dairy-free chicken enchiladas, cantaloupe, 1.5 bottles of water.
Dinner: Grilled Cheese (fake, of course) sandwich, tater tots (baked), green beans, glass of tea, one Blue Moon beer (bottle)
THE OUTPUT …
Three-mile run, 30 minutes lifting weights, 400 situps
Several of you asked about the fake cheese. It’s called Daiya. Good for just about anything, and tastes pretty damn good, too …
Running: Take an iPod. Some runners will say this is a terrible idea. Well, listening to my feet pound the pavement, body laboring and deep breathing is a terrible idea. Besides, nothing gets your blood flowing like these …
I stole this one from the Shana, as I call her. Of course, the first few times I heard it, I thought it was ridiculous. It’s not easy cutting out things like soda or ice cream or cheeseburgers. But those are choices. I find myself saying this a couple times a week when I’m craving something I don’t need to eat: “I can eat (or drink) that, but I choose not to.” I know, it sounds a little silly. But try it. It’s actually liberating when you say that to yourself and walk away from that Dr. Pepper.
DAIRY-FREE CHICKEN ENCHILADAS
- 1 T. corn starch
- 2 cups almond milk
- ½ cup finely ground raw cashews
- ¼ cup nutritional yeast
- ½ cup mild salsa, either store-bought or homemade
- ½ t. garlic powder
- ½ t. salt
- 2 T. olive oil
- 4 boneless, skinless chicken breasts
- 1 medium-large onion, chopped
- 1 green bell pepper, chopped
- 8 corn torillas
- 1 can mild or medium red enchilada sauce
1. Preheat the oven to 350 F.
In a small saucepan, combine the cornstarch with 2 T of the almond milk, stirring until dissolved. Add the remaining almond milk, ground cashews, nutritional yeast, salsa, garlic powder and salt, stirring until well combined. Cook over medium heat, stirring constantly, until mixture thickens, about 3 minutes. Remove from heat and set aside.
3. In a heavy bottomed skillet over medium heat, heat the olive oil, adding the chicken breasts, onion and bell pepper once hot. Cook the chicken, turning once, until it bounces back to the touch, about 6-7 minutes. Using a slotted spatula, transfer the chicken breasts to a plate lined with paper towels and pat off the excess oil. Chop the cooked chicken into 1-2” pieces and stir the chopped chicken along with the onions, peppers and cilantro into the “cheese” sauce.
4. Spoon even amounts of the filling into the tortillas. Roll the tortillas, tucking in the ends, and arrange them in a single layer in a 9”x 13” casserole dish. Pour the Red Enchilada Sauce over the enchiladas and bake uncovered for 20 minutes. Serve hot.
- 1 1/2 tablespoons olive oil
- 1 -2 garlic clove, minced
- 3/4 cup plain soymilk
- 2 teaspoons all-purpose flour
- 3 -4 tablespoons nutritional yeast
- black pepper
- 1 pinch nutmeg
Heat oil over medium heat in a large skillet. Add minced garlic and lightly saute just until fragrant.
Stir in the flour and stir for about one minute. This will be thick.
Slowly pour in the milk.
Add salt, pepper, oregano and nutmeg. Stir until creamy and thick.
Turn off the heat and stir in nutritional yeast.