Mexican Quinoa V2 + Strong & Confident

I really loved all of the pet discussion today about food and training. I try to keep the blog mostly focused on food/fitness/lifestyle and try to not go overboard with the pet pictures/posts. I do consider owning a pet to be part of my lifestyle so I’m happy that the food post was well received. For those of you who requested a post about training…I have to tell you that Sullie is selectively trained. She is very good at things like listening to commands, being good off-leash and being patient and sweet but she has always struggled with things like walking on a leash (pulling) as well as getting overly excited around new people/situations.

Despite her very few challenges, I do consider myself extremely lucky. Sullie is amazing and I am constantly telling her how cute and sweet she is (yes, I talk to her…all the time). I am always awed by how much comfort and happiness that pets provide. I feel so fortunate that I can bring her to work with me a couple of times a week. She really loves being with people and I feel so guilty when I leave her alone.

Okay, enough pet talk. Let’s get back to our other regularly discussed topics!

Breakfast this morning was overnight (20 minute) oats with Bob’s Red Mill Museli. I love this stuff and forgot I had some in the freezer. I added banana, peaches, apples, chia seeds, dried cranberries, cinnamon, plain Greek yogurt and almond milk and let it sit in fridge for about 20 minutes until it “set.” I topped it with peanut butter and Crofter’s jam.

I made a big pot of Mexican Quinoa for lunch so that I would have leftovers. I have posted a recipe for Mexican Quinoa before but this version is easier and I think a little tastier. Today’s recipe included:

1 cup quinoa
1 cup vegetable broth
1 can black beans, drained and rinsed
1 can MexiCorn, drained and rinsed
1 can diced tomatoes with zesty jalapeños (the whole can, juice and all)
1 handful of cilantro, chopped
1 quarter of a lime, juiced
Salt to taste

Add all ingredients except for cilantro and lime to a saucepan and bring to a boil. Reduce heat to medium-low and cover. Simmer for about 25 minutes, or until liquid is absorbed. Stir in cilantro and lime juice and season with salt.

I love to serve it over spinach (the spinach gets all wilty with the hot quinoa mixture) and top with cheese, sour cream, salsa and avocado and add some blue corn chips on the side for dipping. It’s also a great side dish on it’s own with fajitas, tacos, enchiladas, etc. So easy, just dump and cook. Try it!

Dinner after taking CrossFit and teaching yoga was a salad with salmon. Arugula blend, yellow tomato, carrots, sundried tomatoes, goat cheese, toasted pecans and dried cranberries with a TJs salmon burger. I dressed it with a simple honey/lemon juice/olive oil vinaigrette and toasted and buttered some whole wheat naan on the side.

Now, to start your day on a strong and confident note…

And one of my favorite blogs, Joy the Baker, wrote a great post yesterday about confidence as part of her “Notes to Self” series. This was the highlight of the post for me.

“Remember this:  everyone is just as scared and unsure as you are.  They may not have the exact same fears or worries… but they have them.  For sure.  Some people are just better at hiding their fears than others, but we’re all in this together.  When in doubt (which may be more often than we’d like), remember that you’re good enough exactly right now, stop fussing with your hair, get out there, and live!  Exactly right now… you’re, we’re dang good enough.”

Have a great day!