Friday, May 6, 2011

Tipping the scales back to normal

I’ve felt really off track these past few weeks when it comes to eating and working out.

I haven’t been working out as much as I’d like (1-2 times a week rather than 4-5) and I’ve been eating way too many grab-and-go foods and not enough veggies!

A lot of this is due to the fact that I’ve had a crazy busy month, and of course vacation was pretty much a free-for-all. I didn’t say no to anything (besides for meat, but that’s a given).

I can basically sum up my lifestyle into two simple equations. Well, a ton of other factors play in as well—but I’m talking health wise. 

Not working out + lack of whole foods = lazy/cranky Stefanie!

Working out consistently + plenty of whole foods  = energized/happy Stefanie!

A little indulgence certainly never hurt anyone – in fact, I’ve quite enjoyed the past few weeks. But at a certain point, I just started feeling like crap.

So here’s the deal – it’s operation get back to my happy medium! I’m simply going to be more conscious of sticking to my normal routine for the next few weeks so that things can get back to normal.

I need that consistency back in my life—it’s what I thrive on.

There’s nothing like a world wide web announcement to keep ya motivated and accountable, eh?

Do you ever feel like you’re slowly getting more lax with your healthy habits? How do you get back on track?


Let’s balance the scales and talk about last night’s Mexican meal. I would love nothing more than to profess my love my guacamole and it’s crispy counterparts – but I’ll spare you the mush and share the rest of the meal as well.

Rather than making my usual black bean and corn taco filling, I mixed it up.


I stuck to the general ingredients [peppers, beans, cumin, corn] with a few twists.


I used a mixture of pinto beans and black beans – chipotle style. Plus, I added some chopped zucchini (it was in the fridge, so why not?).

Cumin-spiced Mixed Bean Taco Filling

  • 3/4 can Pinto beans (drained & rinsed)
  • 3/4 can black beans (drained & rinsed)
  • 1 chopped zucchini
  • 1/3 C. diced red onion
  • 5 chopped mini sweet peppers
  • 1 C. roasted corn
  • 1 t. minced garlic
  • 1 T. cumin
  • 1/2 T. cilantro
  • splash of lemon juice
  • olive oil (for sautéing)
  • salt & pepper (if needed)

Warm a teaspoon or so of olive oil on medium heat in a saucepan. Once the pan is sufficiently warm, add the garlic.

Allow the garlic to simmer until fragrant and then add the diced red onion. Once the onion is softened, add the rest of the vegetables [zucchini, sweet peppers, corn]. Add the spices at this point + lemon juice.


Continue sautéing over medium heat. Add the beans and allow to cook until warm.

Serve as a taco filling, a chip dip (with guac), or a side dish! <—I did all of the above!

bean salad

mixed bean

Of course, this wasn’t the only dish we enjoyed.


I’m pretty sure I dominated about 1/3 of that guacamole—I would have hid it from everyone else and kept it for myself if I could! Winking smile



Now that is my kind of meal!

Enjoy this beautiful Friday guys!

<3 Stefanie

Did you celebrate Cinco de Mayo with some delicious Mexican food? And by that I mean, did you also eat 18 avocados worth of guac?


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