So I got a new workout from my “personal trainer” (Chad) this week. Yet another gem. Let me share my last two days with you:
Monday
- 3 mile Tempo Run. I ran on the Arizona Canal last night after work. I think I run faster when I’m trying to make it back to my car before the sun goes down 😉 In honor of the Boston marathon yesterday I ran 26.2 miles (just minus 23.2 miles).
Tuesday
- 10 min on stepmill
- Legs: 3×16 Alternating Jumping Lunges
- 5×8 Squats (heavy weight!)
- 4×8 Single Leg Ext
- 3×15 Ball leg curls
- 3×10 standing calf raises
- Shoulders superset: 3×10 shoulder press, then lateral raises
- Abs circuit: leg raises 3×15
- WoodChop 3×12 each
- Bicycles 3×20
Whew! Just wait for the next few days. I’m already tired looking at it! I have had a healthy little appetite lately due to the more intense workouts. The other night I had a wild streak and decided to try this new recipe I found in Sunset Magazine for homemade tortillas stuffed with black beans, Panuchos. My version came out more like tostadas. Even though I didn’t get it 100% correct, we all still enjoyed it. This is what I ended up doing:
Tasty Tostadas
- 1 lb chicken breasts
- Your favorite marinade (We used a pouch of a chipotle flavored marinade, yum)
- 1 can black beans
- 1 T of vegetable oil
- 2 1/3 cups of masa
- 1 1/3 cup of chicken broth
- 3/4 tsp salt
- TOPPINGS:
- Romaine Lettuce
- Roma tomatoes chopped
- Avocado
- Salsa
- Diaya “Cheese” or if you’re lucky real cheese 😉
Chicken: Marinade the chicken. Heat grill to medium. Grill chicken until cooked through turning once, usually 10-15 minutes. Let chicken cool and then cut into bite sized pieces. Filling: In a food processor blend the beans along with their liquid until smooth. The original recipe called for cooked onion in it too, but you know how I feel about those. Add them if you want. Tortillas: Combine the masa and the chicken broth to make dough. Divide into 14-16 equal balls, set on a baking sheet, and cover with plastic wrap. Heat a skillet or griddle over medium heat. One at a time, flatten out a masa ball into a tortilla shape. A freezer bag cut in half works well to press them out, using a little flour if it gets sticky. Peel the tortilla from the plastic and put on the skillet. Flipping once, about 1 minute on each side. Transfer to a plate and continue with the rest of the dough. This is where you are supposed to slit the tortilla and stuff with beans. Didn’t work for me so I just put some beans in between two tortillas and cooked a little longer on the skillet. Put it all together: Top each tortilla “sandwich” with some chicken, lettuce, tomatoes, avocado, cheese and salsa. 
operationmeltdown 