This morning started off super early. Jason and I opted for another morning run. A front has been pushing through so it was "only" 67 degrees when we started the run at 5:30 am. In other words, it felt really chilly at the start. No complaints though.
Since it was dark, we stuck with our usual route. It's fairly well lit by streetlights, and we know pretty much every bump, dip, hole, or pebble in the road at this point. Sometimes that's ok to run the same route though.
It was a fairly uneventful run. That's not saying it was bad of course, just quiet, calm. We didn't do much talking at the beginning. I think we were mostly waking up to be honest. That's the beauty of a morning run though - waking up, getting moving, and enjoying the fresh air.
Usually I just jump out of bed and get ready as quickly as possible and am out the door to work within 30 minutes. So easing into the morning is something not typical for me.
We ended up with a solid 5-mile run and walking about .25 to cool down before getting back home and stretching. Then it was business as usual and I was out the door in under 30 minutes.
Do you ease into your day or do you hit the ground running?
Dinner tonight had to include strawberries one way or the other. We bought some on Sunday at the new farmer's market by our house and they need to be eaten up quickly. My first thought was to go with a Strawberry Salsa. But then I wasn't sure what to pair it with.
My next thought was some sort of taco with tempeh (since we had tofu last night). I didn't have any flour tortillas though, only corn tortillas. So what I ended up with was Strawberry Chipotle Tempeh Fajitas with Strawberry Salsa.
Minced red onion
Finely diced green bell peppers
Minced jalapeno pepper (1-2 depending on how hot you like it)
Fresh orange juice (approximately 2 tbsp)
Lemon juice (to taste)
To taste: salt, pepper, agave nectar (optional)
Combine all ingredients then set aside in fridge to let flavors meld.
Strawberry Chipotle Tempeh Fajitas
3-4 tbsp sugar free strawberry preserves
Chipotle flakes (to desired flavor or chipotle in adobe if you have)
Balsamic vinegar (to taste)
Orange juice (to desired consistency)
To taste: salt, pepper, cilantro
1 package tempeh - cut into strips
1/3 red onion, thinly sliced
1/3 red bell pepper, thinly sliced
1/3 green bell pepper, thinly sliced
Mix together all ingredients except tempeh. The add the sliced tempeh into marinade and allow to refrigerate at least 30 minutes.
In a non-stick skillet, saute onions and bell peppers until they begin to soften then add in the tempeh and allow to cook until browned.
Serve in corn tortilla wraps and top with Strawberry Salsa.
This turned out really good with the exception of the fact that corn tortillas just crumble to pieces. I think I am going to start crisping them and making tostadas instead.
Daily To-Enjoy List:
Strawberry infused dinner
Strawberry infused dinner