(a la Miss Morgan)
1) Triple threat: I went for my third bike ride of the week yesterday afternoon! It worked out well, as I got to leave work a little bit early and could hit the trails before the 9-to-5-ers joined the ranks. I’m still getting used to maneuvering those wheels! With every ride I’m feeling more confident, taking the turns a little faster, and using my brakes a little less. My ride took me through Rock Creek, over Memorial Bridge, and onto the Mt Vernon trail into Alexandria. Yes, more often than not I cross state-lines during my workouts around here! I snapped a few quick phone-pics to show you how irresistible these trails are – to give you a little glimpse into one reason DC ranks among the top 10 “Fittest” States…
Bici and I headed along the trail past the National Airport, riverside, until right after G beeped “10” – our signal to turn around. I wanted to finally see that “20” (G has died/reported a “full memory” for my last 3 rides), and I did!
20.5 miles, 1:22:40, avg ~14-15 mph
2) Whole Grains Galore – My weekday mornings always involve Oatmeal. My lunches usually involve a sandwich or wrap of some sort, meaning I usually get a double dose of whole-grains and I Love it. This week I’ve been using Whole Food’s Whole-Wheat bread. Check out the contents in just one slice:
5 g of Protein, per slice! Wow. You’ll also see 3 g of Fiber, zero cholesterol, healthy fat (polyunsaturated) and B Vitamins. If you look closely, you can also see that the first ingredient listed is “Whole Wheat Flour” – that’s the first thing to look for when purchasing your WW-bread. Make sure it’s the real thing!
My lunch yesterday was a sweet ‘n crunchy sandwich –pears, fat-free cream cheese & whole-wheat bread:
3) Fiesta Bowl! My last dose of whole-grains for the day came in the form of Brown rice, in a big bowl. Post-20-mile bike ride is the time to refuel those muscles with carbs and nutrients, right? Right!
2 svgs Brown Rice, cook as directed
Red, green & yellow pepper slices
Purple onion slices
1/2 c Lite mexican cheese, shredded (divided)
Seasonings: Black pepper, ground red pepper, salt, cumin
While the rice was cooking, I sauteed the mushrooms, onions and peppers in ~1 tbsp Canola oil. Once everything was ready, I put 1/4 c of the Mexican Cheese blend into the bottom of the bowl, then topped it with rice, veggies, and a spoonful of Salsa. Mix it all together = Fiesta bowl!
If you browse through my recipes, you’ll often see a “Mexican” inspiration. I grew up in New Mexico and the heart of my taste buds doesn’t wander far. What’s your favorite Mexican-themed dish?