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What I ate Wednesday

Posted Dec 05 2012 5:43pm

Today’s breakfast did not go as planned; ah life!  I wanted to make a spinach and feta omelet with all the goodies.  The culprit behind instant oatmeal breakfast:  the boys locked my keys in the car last night.  I had to walk the them to school this morning.  Luckily we only live a mile from the school. 


  • 2 packs of low sugar maple sugar oatmeal
  • handful of walnuts
  • coffee

Pre-Run Snack

  • White Chocolate Wonderful PB and Honey sandwich (on wheat)

Post-Run Snack



Hummus Pizza

  • 1 Flour Tortilla
  • 1-2 Tbsp. hummus of your choice
  • 1-2 Tbsp. 2% mozzarella cheese
  • 1 slice of deli turkey or ham, chopped
  • 1 pepperoncini pepper, chopped
  • 2 Tbsp. diced tomato
  • 2 Tbsp. sliced green onion
  1. Preheat Oven to 350 degrees.
  2. Place flour tortilla on a baking sheet. Spread hummus on flour tortilla (I like Publix cilantro-jalapeño hummus).
  3. Sprinkle cheese, followed by remaining ingredients.
  4. Bake for 10-15 minutes or until cheese is melted

Afternoon Snack

  • Pretzel Chips and Salsa



Pork Carnitas from Cooking Light

  • 1 (3-pound) boneless pork shoulder (Boston butt), trimmed
  • 10 garlic cloves, sliced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 chipotle chiles canned in adobo sauce, drained and chopped
  • 20 (6-inch) flour or corn tortillas, warmed
  • 2/3 cup chopped onion
  • 2/3 cup bottled salsa
  • 2/3 cup chopped fresh cilantro
  • 10 lime wedges
  1. 1. Make 1/2-inch-deep slits on outside of roast; stuff with garlic. Combine cumin and next 3 ingredients (through black pepper) in a small bowl. Place roast in a 3 1/2-quart electric slow cooker. Sprinkle pork on all sides with spice mixture.
  2. 2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
  3. 3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid. Combine shredded pork and 1/2 cup cooking liquid; toss well.
  4. 4. Spoon 1 1/2 ounces pork mixture onto each tortilla; top each with 1 1/2 teaspoons onion, 1 1/2 teaspoons salsa, and 1 1/2 teaspoons cilantro. Serve with lime wedges.

Calories: 334  Fat: 12.6g Protein: 29.4g Carbohydrate: 27.1g

Chris and the boys loved these.  They really are super easy.  I also made a fruit salad and Homemade Refried Beans to go with it.

photo 1

Love this, my Sis-n-Law posted this on her facebook page

Todays fitness

Long Run – 12.26 miles at an average pace of 8:56

I wrote a guest blog on Crystal Fun2Race on paddle boarding.  Here is the link check it out!

photo 5

Meanwhile in adventures of the Jennings clan…

During Thanksgiving holidays the boys and I were getting a little restless.  I decided to take them on an 8-mile run/scooter ride through our State Park.  I ran they rode.  Just as we were turning around to head back home Chase runs into the back of my foot.  My foot comes to a complete stop and that is when gravity took over and I went down, super manning it across the pavement.  My knee and hand took the brunt of the fall. I have not taken a fall like that since grade school.  I was so embarrassed sitting in the middle of the road in complete shock as it is dawning on me, the car is 4 miles away!  I get up and everything seems to be within working order.  Of course I wanted the boys to think I was tough, so on we continued.  Although I did run the 4 miles back at a slower pace. 

miss clumsy


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