P90X Inspired German Potato Burrito! #6 in the 12 Burritos of Christmas

You have to love P90X because it's a kick ass workout but all of Tony and crew's banter is what makes it fun! You won't find this in the meal guide but it was fun to create and enjoy :) Once again, I totally get that bacon is a sometimes food. In preparation for all those New Years resolutions the remaining 6 burritos will be as clean as possible. Oh, and I know that Xmas has come and gone but that the burrito recipes will just keep rolling into 2011 ;)

Oh, and carb loading for a marathon? This is the burrito for you!
 

German Potato Burrito


Ingredients

4 medium potatoes, peeled and cubed
1 15 oz can of chicken broth
5-6 slices of bacon (you can use olive oil if keeping it vegan)
1 large onion, chopped
2 jalapeno peppers, diced
1 medium green pepper, chopped
1 tsp caraway seeds
1 cup cooked pink beans (or white if you can not find pink canned)
1 lb packages sauerkraut, drained and rinsed
1/4 cup apple juice
4 whole wheat burrito tortillas

Preparation

Pre-heat oven to 350 degrees.

Place potatoes in a saucepan, cover with water and bring to a simmer. Simmer for about 15 minutes or until potatoes are tender. Drain and set aside.

Meanwhile saute bacon in a skillet over medium-high heat until just beginning to crisp. Drain some of the drippings (I will let your clean eating conscious be your guide) Return pan to heat and add onions, green peppers and red or green jalapenos. Continue to saute until veggies soften up a bit.

Add drained sauerkraut, caraway seeds, apple juice and about 1/3 cup of broth to veggie/bacon mixture and simmer until thickened slightly.

Mash potatoes with broth to desired consistency. (You may have another way of making mashed potatoes, feel free to do that, this is just how I make them.

Divide mixture potato mixture evenly down the center of the 4 tortillas. Top with evenly divided beans and make the last layer the veggie bacon mixture.

Roll burritos up, and place, seam side down, in baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Garnish with paprika spiked yogurt or sour cream if you want.

BRING IT to your mouth ;) hehehehe. Sorry I know that was lame but could not resist.

The Hawaiian Tropic Burrito. #5 in The 12 Burritos of Christmas

Tonight we take on a more exotic burrito. Mele Kalikimaka friends!


The Hawaiian Tropic Burrito

Ingredients

1 lb. pork loin, cut into small cubes (or chicken if you prefer)
1/2 lb. bacon (c'mon, it's Christmas! Feel free to omit if you want it super clean though, just add more pork and make sure the onions get super golden)
1 large onion, chopped
2-3 minced habanero peppers (they are my FAVE!!)
1 cup drained pineapple chunks in juice
1 plantain, sliced and lightly fried in olive oil until just cooked
1 bunch of greens (I used collards), rinsed, stems removed and chopped into small bits
3/4 cup low sodium chicken or vegetable broth
4 whole wheat burrito sized tortillas

Preparation

Pre-heat oven to 350 degrees.

Place collard greens in large saucepan with broth, heat over medium heat and bring to a gentle simmer. Simmer for about 30 minutes, partially covered, until greens are very tender.

While greens are simmering, add bacon and chopped pork to a skillet and brown over medium-high heat for about 3 minutes. Add chopped onions, pineapple and habaneros and continuing browning until onions are super soft and the entire mixture is a golden brown color. You may have to add a little water or pineapple juice to the pan as the mixtures cooks to keep it from drying out. Once everything is golden and the pork is tender remove from heat and set aside.

Fry sliced plantain in about 1 tsp olive oil until slightly softened and just beginning to brown.

Divide pork/onion mixture evenly down the center of the 4 tortillas. Add a few slices of plantain on top of that. Lastly, layer about 1/2-3/4 cup drained greens on top of the plantains. (You may have some leftover greens depending on the size of the bunch)

By now you know the drill ;) Roll burritos up, and place, seam side down, in baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.

Spicy Chicken Tequila Burritos~ #4 in the 12 Burritos of Christmas!

OK, those of you who know me know that I love, love, LOVE spicy food. That is why this recipe exists. Enjoy :)

Spicy Chicken Tequila Burritos

3 cups cooked rice (I prefer brown but it's up to you)
1 15 oz can of low sodium chicken broth
2-3 teaspoons of your favorite hot sauce
4 chicken breasts (about 1 1/2 lbs.)
15 oz package of frozen southwestern veggie blend (mine had corn, peppers, black beans, etc)
2 tablespoons olive oil
2-3 tablespoons minced hot peppers WITH SEEDS if you dare ;) (ie habanero, jalapeno)
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons tequila
juice of 1 lime
1/2 cup chopped cilantro
6 burrito sized tortillas

Preheat oven to 350 degrees.

Mix hot rice with hot sauce & frozen veggie blend and set aside.

Poach chicken in broth. Simmer gently until chicken can be shredded with a fork, about 30 minutes.

Heat olive oil over medium-high heat and add onion. Cook for 5 minutes or until it begins to soften. Add garlic and minced peppers. Continue to saute for about 2-3 minutes, stirring frequently. Add tequila and lime juice and cook 1 minute more. Remove from heat.

Shred chicken and mix with onion/tequila mixture.

Lightly oil a large baking dish.  Divide rice mixture equally in the center of 6 tortillas and then top with chicken mixture. Sprinkle cilantro over chicken.

Roll burritos up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.
 
Serve with salsa, chopped tomatoes, avocado slices & more cilantro on the side if desired.

Bacon, Sweet Potato & Kale Burritos, #3 in The 12 Burritos of Christmas

Check out the awesomeness that is the 3rd day of Burrito Christmas! So far this is my husband Keith's favorite. I totally get that this much bacon is NOT within the borders of clean eating but it's sooo flippin good! As long as it's a sometimes food I say all is well :) *** Special note*** I used habanero peppers in this which are SUPER hot. If you prefer less heat use a milder pepper or just skip.




Bacon, Sweet Potato and Kale Burritos

Ingredients~

5 cups peeled and cubed sweet potatoes
3/4 lb uncooked bacon, coarsely diced (if you prefer a vegan version simply use 2 tablespoons of olive oil to cook the onions, etc. in)
2 large onions-diced
1 bunch of fresh kale, rinsed and chopped
4 garlic cloves-minced
2 habenero chilies, minced, keep the seeds in if you dare!!
1 tsp dried thyme leaves

2 tsp Mexican oregano
2 15 oz. white beans, rinsed and drained
1 tsp salt
8 eight inch whole wheat tortillas

Preparation

Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the potatoes are cooking, saute bacon over medium heat in skillet until just starting to crisp. Drain all but about 2 tablespoons of drippings. Add the onions, garlic, and chilies to pan with bacon. Cook on medium-low heat, stirring occasionally, until the onions are tender, and the bacon is fully cooked about 7 minutes. Remove from the heat and set aside.
With a fork or potato masher combine the white beans, salt, oregano, thyme and cooked sweet  potatoes and mash until smooth. Transfer the potato mixture to a large mixing bowl and mix in the cooked onion/bacon mixture and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.

Serve with salsa, chopped tomatoes, avocado slices & cilantro on the side if desired.

Pinto Bean and Potato Burritos- #2 in the 12 Burritos of Christmas!

On the 2nd Day of Burrito Christmas my True Love gave to me....



Pinto Bean and Potato Burritos

A variation on our first recipe but tastes way different! And as a complete dork I could not resist today's picture. FYI, there will be no cheese in any of my burritos :) If you want to add it that is totally up to you.

Ingredients

5 cups peeled & cubes potatoes
2 tsp olive oil
2 large onions-diced
4 garlic cloves-minced
2 Tablespoons fresh chilies-minced. I like serranos or jalapenos
2 Tablespoons Chili Powder
2 tsp Mexican oregano
2 15 oz. pinto beans, rinsed and drained
2/3 cup lightly packed cilantro leaves
2 Tablespoons fresh lemon juice
1 tsp salt
8 eight inch whole wheat tortillas

Preparation

Preheat the oven to 350 degrees F. Place the potatoes in a medium saucepan with water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the potatoes are cooking, heat the oil in a medium skillet or saucepan and add the onions, garlic, and chilies. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the chili powder cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

With a fork or potato masher combine the pinto beans, cilantro, lemon juice, salt, oregano and cooked  potatoes and mash until smooth. Transfer the potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.

Serve with salsa, chopped tomatoes, avocado slices & cilantro on the side if desired.

Black Bean & Sweet Potato Burritos- #1 of the 12 Burritos of Christmas!!

Everybody sing!! OK, based on the positive feedback I've gotten on this recipe and my current obsession with burritos I will be posting 12 tasty recipes this holiday season. I hope you enjoy them as much as I do :) My goal is for all of the to taste freakin awesome but if they don't I will warn you. Oh, and I will do my best to keep these recipes super clean but expect a few indulgences.


On the first day of Christmas my true love gave to me.... OK, I'm a dork but I don't care. Grab a bottle of beano and let's go on a journey!

This was dinner last night. Awesome!! Feel free to cut back on the chilies and seed them if you don't like super spicy. Feel free to pile them on if you do ;)

Sweet Potato and Black Bean Burritos 

Ingredients

5 cups peeled & cubes sweet potatoes

2 tsp olive oil
2 large sweet onions-diced
4 garlic cloves-minced
2 Tablespoons fresh chilies-minced. I like serranos or jalapenos
4 tsp ground cumin
4 tsp ground coriander
3 15 oz. cans black beans, rinsed and drained
2/3 cup lightly packed cilantro leaves
2 Tablespoons fresh lime juice
1 tsp salt
8 eight inch whole wheat tortillas
1 tsp honey

Preparation

Preheat the oven to 350 degrees F. Place the sweet potatoes in a medium saucepan with water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside.

While the sweet potatoes are cooking, heat the oil in a medium skillet or saucepan and add the onions, garlic, and chilies. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside.

With a fork or potato masher combine the black beans, cilantro, lime juice, salt, honey and cooked sweet potatoes and puree until smooth. Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices.

Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot.

Serve with salsa, chopped tomatoes, avocado slices & cilantro on the side if desired.


Stay tuned for another recipe tomorrow!

Coni

Use It Or Lose It

For realz! OK, as a trainer and life long fitness fiend this is something I KNOW to be true but we can all use a reminder from time to time. As many of you know, for the last 10 weeks I have been training for the Miami Marathon which I will be running for Team ASPCA. (no donation is too small!)

At the risk of sounding full of myself I have to say I have been doing a kick azz job too :) My speed and endurance is way better than I expected it to be at this point. After overcoming a minor speed bump involving not enough stretching am back and rockin it hardcore! My legs feel great and I think I'm pretty freakin awesome......um except for one thing.

It dawned on me that I have not done a solid upper body workout in the last month so I returned to one of my faves, Cathe's Pyramid Upper Body.  A standard for me. Last time I did it I even lifted HEAVIER than Cathe. Go me :) This time, not so much. Not cute, not cute at all. I had to go at least a couple pounds lighter on each and every exercise-boo!

I beat myself up over it for a second and then realized this just needed to be a learning experience. While I  know it's not likely that I will gain much upper muscle mass while marathon training there is no need at all for my strength to diminish. I neglected those muscles and they responded my getting weaker, plain and simple. Lesson learned.

So I am still training hardcore to run as fast and well as I can on January 30 but plan on adding at least 2 days of full upper work each week. After all, I don't want to lose too much mass or definition after how hard I've worked for it! Challenges are what keep life interesting ;)

So the moral of the story, next time you feel like slacking, don't! It's much easier to maintain results than to get them back.

Coni

Cinnamon Red Hot Shakeoloy

Oh yeah! OK, you all know that I am a Shakeology fiend and that I love, love, LOVE all things spicy. That being said this new recipe is a match made on heaven. I tweaked his original version just slightly and then end result was A M A Z I N G. Your taste buds will thank you for this one :)

Cinnamon Red Hot Shakeology

* 3-4 dashes cayenne pepper, or to tatse. I heart spicy!!
* 1/2 tsp. cinnamon
* 1 Scoop Chocolate Shakeology
* 8 oz water or almond milk (almond milk will make it creamier)
* Ice to desired thickness


Blend to perfection and enjoy!

It's All About Balance

Hello Boys and Girls~

Just a short message today about something I've learned as I'm training for my first marathon. Of course I'm learning that I AM capable of great things if I really push myself but that's topic for another day ;) What I want to touch on today is BALANCE. I'm 10 weeks into an 18 week schedule and have to say I am super happy with my strength, speed and endurance gains. Who knew I would be such a good runner??? All that being said, my flexibility has taken a MAJOR nose dive. Of course I stretch after each run, especially the longs ones (um, really I do, um most of the time) but in the last week or so this lack of flexibility and tightness in my hips has actually decreased my speed and endurance. Crap!!

I have to admit my first impulse was to panic. Om Geee!!! I have a MARATHON coming up in 8 short weeks, this is no time for injury or for my training to slow down. Instead I took my own advice and was a little kinder to myself. This week I am still running but backing off a bit. I've also been doing hip opening yoga EVERY day to regain flexibility and to just chill out. The result, today's run was once again awesome :) For those of you that know me, you know that I heart awesome!

So lesson learned. I believe it IS good to really push yourself to achieve your goals but not at the expense of other areas that are also important. Even more importantly I've learned that adding these more gentle exercises and backing off just a bit from the speed and endurance work has actually increased my speed and endurance. Yeah baby!! As a trainer these are things I KNOW to be true but putting them into practice can be a whole other story. Sometimes I just need to take my own advice.

Take time to relax and restore peeps, you body will thank you. Also, why not apply this principal to other areas of your life? Sometimes backing off is just what we need to do to realize success in work, relationships and just in living a happy life. Go with the flow more often and just see how much positive energy opens up!

Namaste

Coni

Pay It Forward Day- Today and EVERY Day

With over half a million people attending, I'm sure most of you have heard about the Pay It Forward Event that is going on today on facebook. Half a million people, how freakin awesome is that?? I love that this has brought awareness to the concept of paying it forward and I propose to take it a step further. Why not make EVERY day Pay it Forward Day? What kind of impact could that have on the world and on ourselves.

If each and every day we all committed to doing at least one act of kindness the ripple effects could be HUGE!! So what do you say? I hear a lot from others about the stress of everyday life, people wishing they had more, wishing things were easier. How about every time we have one of those thoughts we choose instead to acknowledge and be grateful for all we DO have and perform a random act of kindness for someone else without expecting anything in return? Oh, and that someone else does not have to be just humans, let's not forget our fellow animals ;) Stop focusing on "what's in it for me" and instead look at "how can I help?"

No act of kindness is ever to small or wasted! Just my thought for the day :)

Coni