It tastes like Chipotle.Posted: September 15, 2011
Whew! Had a killer workout with my trainer, Ken after work this afternoon! It was 90 minutes of pure cardio/strength
hell fun. I’ve said it a million times, but I swear that he stays up at night thinking of new ways to torture his clients!
No, really- he pushes me beyond what I think I can do and I amaze myself with every workout. He is really, really gifted- by far the most talented trainer I’ve ever worked with.
Aren’t we cool with our Vibrams?
I can’t remember exactly what I did in my workout today, but I do remember that it started with 25 minutes of running, and then was followed with a lot more “running” while pulling super heavy weights, doing lots of planks and other ab/oblique/shoulder work, and more running. And it was the first time I wore my Vibrams while working out with Ken (he was so proud). They were great!
I was starving by the time I got home and quickly whipped up this:
I read about this recipe on Holly’s blog, which she had re-posted from this recipe. Banana and egg- a weird combination? Sign me up! I knew it would taste great! I put in banana and egg whites in my warm oatmeal, so I figured it would taste kind of like that.
For my adaptation of this recipe, I used: 1 egg, 1/4 egg whites, 1/2 mashed ripe banana, a splash of almond milk and a dash of cinnamon. I cooked it in a (sprayed) skillet, just like I would for an omelet. I drizzled a tiny bit of maple syrup on top and gobbled it down.
Greg was lucky enough to come home when I had a few bites left, so I gave him a taste. He said it tasted good- like custard. Yes, indeed.
As I mentioned before, the main component of tonight’s dinner was cooking away in the crock-pot all day. Greg put some pork in the crock pot along with some water, apple cider vinegar, salt, pepper and oregano this morning. I took the pork out of the crock pot later in the afternoon and shredded it up. Then I added in some (homemade) taco seasoning and let it marinate:
We planned on having “Chipotle night,” which means a burrito bowl for Greg and a taco salad for me (which is exactly what we get at Chipotle). ** Side note: Chipotle is one of the few chain restaurants that I agree to eat at, being the snob that I am. And really, I only started eating there after I saw the owner on Oprah talking about his values and stuff for the company. Hopefully it’s all true- I’d like to think that he really does care about the source of his company’s ingredients!
Anyway. Here’s the recipe:
Burrito Bowls (no measurements noted- adjust to your needs depending on how much you want to make!)
Meat of your choice (I used a slow-cooked pork roast, but you could use beef, chicken, ground turkey, or make it vegetarian and use garbanzo beans)
All-purpose taco seasoning (recipe to follow)
Salsa fresca (recipe to follow)
Cilantro, salt + pepper
Sharp cheddar cheese, grated
Cook the rice as directed (for one large bowl, I use 1/3 c rice and 1 c. water). After it’s cooked, mix in 1 tsp cilantro and salt and pepper to taste. Layer the rice on the bottom, followed by a layer of black beans, Meat, Pico de Gallo, cheese and top off with Greek yogurt.
All-purpose taco seasoning (adapted from Whole Foods)
4 tablespoons chili powder
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon natural brown sugar
2 tablespoons ground cumin
2 teaspoons sea salt, or to taste
4 teaspoons paprika
4 teaspoons dried oregano
Mix all ingredients together. Store in an air-tight container.
(I always make my own taco seasoning since I have all of the ingredients on hand! This recipe makes a big batch, so you will have a lot leftover for the future!)
1 medium to large tomato
1 small red onion
1 medium ear of corn, steamed and cut off the cob
1 small red bell pepper
1/2 of a large avocado (I didn’t have any tonight, but usually add it in)
1 T chopped cilantro
1 tsp lime juice
1/8 tsp salt
1/8 tsp garlic powder
Dice tomato, onion, red bell pepper and avocado into small pieces (about 1/4″ cubes) and mix into a bowl. Add the corn and the rest of the ingredients and mix thoroughly. Let sit in the refrigerator for 30 minutes before serving.
And dinner is served:
I poured some of Greg’s beer into a little glass for me so that I wouldn’t be stealing his beer all night (I just love the free 4 oz. glasses that we have from the millions of Sam Adams brewery tours that we’ve done!).
Taco salad for me:
Burrito Bowl for the hubs:
I always use Greek yogurt instead of sour cream because it tastes just as good (or better, in my opinion) and has far less calories. I usually glop it right on top, but wanted it more evenly distributed tonight. So, I put some in a Ziploc baggie and cut off a tiny bit of the bottom corner and drizzled it on like a pastry bag. Genius!
Chips and salsa on the side:
And of course, several of those chips made their way to my bowl for some extra crunch 🙂
I’m so excited that, for the first time in 2 1/2 years, I don’t have to wake up at 4:30 am on a Friday to teach spin class! Hooray! And I’m even MORE excited that the weekend is just around the corner!