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The task ahead of you is never greater than the strength within you.
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Been enjoying the last few cold mornings.  Nice to have a good stint of winter instead of the freeze/thaw springlike weather.  

Flagstaff Trail, Boulder

Been enjoying the last few cold mornings. Nice to have a good stint of winter instead of the freeze/thaw springlike weather.

Flagstaff Trail, Boulder

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With the big game coming up tomorrow, I’m sure many of you will be whipping up tasty appetizers.  Guacamole is hands down one of my favorite inventions.  Ever.  Sometimes I spread it on warm corn tortillas for a healthy snack, although for game day parties serving with tortilla chips is a must.  Seek out baked corn tortilla chips for a lower fat option (Guiltless Gourmet and Garden of Eatin’ both make baked corn tortilla chips).  And they taste great!

Be sure to use ripe, soft to touch avocados.  Ripe avocados are the key to guacamole.  You can encourage the ripening process by storing unripe avocados in a paper bag with a ripe banana.  Guacamole freezes well in case you want to stock up on avocados in season or when on sale.  I like to make a big batch and freeze in smaller jars so I have individual meal servings for those times when I make beans or tempeh tacos. 

HOLY MOLY GUACAMOLE (as seen in Eat & Run, p. 152-3)  

The combination of creamy avocados, tangy lime juice, cilantro, and spicy jalapeno make for a delicious accompaniment to most Mexican favorites. Avocados are a great source for healthy, monounsaturated fat, and the jalapeno seeds add a nice jolt of spice — scrape them out before mincing if you can’t take the heat.  

2 ripe avocados

Juice of 2 small limes

1 medium tomato, diced

1 garlic cloves, minced

1 jalapeño pepper, seeds left in, minced 

10 sprigs fresh cilantro, minced

1 teaspoon sea salt

Halve the avocados and scoop out the flesh into a mixing bowl.  Squeeze in the lime juice and add the remaining ingredients. Mash with a potato masher or a spoon until semi-smooth and let rest at room temperature for 10 to 20 minutes.  Keeps refrigerated for 2-3 days.    

MAKES 2½ CUPS, 6-8 SERVINGS

top photo: Japanese edition of Eat & Run

Work hard in silence. Let success make the noise.
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I’ve been catching up on my New York Times reading and was pleasantly surprised to see a runner recognized in the year end issue of The New York Times Magazine, “The Lives They Lived.”  Joy Johnson completed her 25th straight New York City Marathon in November at 86 years young.  She said it best when asked why she ran, “Running made her happy.”  Simple but wise words for us all.  Run in peace, Joy!

"Hello, sun in my face. Hello you who made the morning and spread it over the fields…Watch now, how I start the day in happiness, in kindness."  —Mary Oliver
Jenny enjoying a sun break at Betasso Preserve, Boulder County

"Hello, sun in my face. Hello you who made the morning and spread it over the fields…Watch now, how I start the day in happiness, in kindness."  —Mary Oliver

Jenny enjoying a sun break at Betasso Preserve, Boulder County