Yesterday’s reality check was a little glimpse into how day to day changes have piled up over here. Some great, some surprising, some a little harder to deal with, but all coming together to lend a lot of light to this little life of ours.
Denver could use some of that light right now, I’m trying to keep it flowing! We’ve had grey skies and rainy days for almost an entire week now. If you know Colorado (and their “300 days of sunshine” claim), you know this is ridiculous. I’m having Penn State flash-backs, where is the SUN?!!
Weather aside, it was a lululemon group run night, and if we’re not out there – why would we expect other people to show up? Suit up and get ready to be soaked!
It was a downpour as I got ready to go, but the rain turned to light sprinkles just in time for our quick 5K loop. Only three of us showed up, but it made for a great buddy-run. I finally got to use my lululemon rain jacket (see left) for its intended purpose. That poor hat has been through much worse than a few sprinkles, it’s a bad-weather veteran.
We finished our 3.1 miles and spent an equal amount of time catching up at the store, stretching, hanging out.
Dinner was half-ready by the time I got home – rice, done! Veggies, sliced. All I had to do was saute, open the avocado, make it creamy and combine!
Avocado Cream Rice
2 cups brown rice, cooked
Red & Yellow pepper slices
Red onion slices
1 Tbsp Olive Oil
1/2 c Plain (non-fat) greek yogurt
Ground Red Pepper, Salt
Add in options: shredded cheddar cheese, black beans, ground tempeh, or other protein source of choice
Saute the peppers and onions over medium heat (using Olive Oil). Slice open the avocado and remove the skin; smash in a bowl, add in 2 shakes of ground red pepper, and 1/2 c plain greek yogurt.
Combine all ingredients (and protein choice) together. Serve with salsa on top!