If you’re following along on Instagram, then you might already have an inkling about how my day is going.
But let’s talk about yesterday for a minute, shall we?
I took an extra long lunch during my work day so I could try out “Body Flow” at the new gym. I’m in week five of marathon training and the long runs are, well, long. My hips are tight and it feels like my calf muscles might snap if I try to touch my toes one more time. I went to yoga on Sunday but I still felt way too tight Monday morning and the description for Body Flow lured me in like an oasis in the desert.
“Les Mills Body Flow is a yoga, Tai Chi and pilates inspired workout leaving you long, strong, calm and centered. Simple yet challenging exercises followed by meditation and relaxation.”
I had never been before and was a little worried about what I should wear or might need to bring along. Yoga clothes, bring nothing – in case you have the same concerns.
I loved the class and am hoping to make that a part of my weekly routine. It was exactly as described, the moves were simple and easy to jump into as a newbie but I did feel challenged and I felt a huge difference in my stretchiness afterwards If you’re training for the Ogden Marathon or a race in some other area, I really recommend finding a Body Flow class. My little runner legs and hips are so much happier because of it.
I told you I took a long lunch, and that workout was just the beginning. I also stopped at home and whipped up a fresh batch of Tortilla Soup which we had for dinner a couple nights ago, gobbled up and I’ve been craving ever since. I made a new batch and thought I should probably share the recipe since it’s so dang simple and it’s one of my favorite foods.
Easy Creamy Tortilla Soup – no measurements, just go for it
First thing is to get out your leftover chips (those busted up ones at the bottom of the bag – or bust some up if you don’t have any dregs), put them on a baking sheet and pop in the oven at 350* You can leave them in there while you prep the rest but you won’t want them more than 15 minutes, or too brown.
In a large stock pot, simmer some green onions with a quick splash of olive oil
Add: chicken broth, frozen corn, rinsed black beans, shredded chicken, sliced carrots, a can of diced tomatoes and a dash of cayenne pepper. Let that simmer for about 15-20 minutes.
I serve mine by putting the baked chips in first, topping with soup and then adding some diced jalapenos (because I like that kick of spice) and a dollop of chipotle yogurt – I learned that trick from my mother in law!
I make my chipotle yogurt by adding either 2 tbsp of chipotle lime marinade, or taco seasoning, whichever I have on hand, to about a half cup of plain Greek yogurt.
For this particular batch I used up some leftover roasted chicken, potatoes and carrots so mine was a bit more thick than usual and also cooked up a lot faster. I was also starving and didn’t snap a pic
Scared to try it? Start here instead.
I did manage to return to the working world and get some work in before it was time to pick up the kiddos.
Nick flew out super early in the morning (and gets back before dinner tonight, crazy right?) and that meant I had the boys to myself for the evening. Translation: date night with mommy. I had also seen that it was National Pizza Day so…
PS they both posed for that photo. They wanted to make those faces. I know, right?
I’m off to get some work done for the day and the boys are hoping to go on a swimming date after school so I better get to crackin. See ya manana!