Training Update and Easy Peasy Tacos

How is it September already?! I started seeing all things pumpkin floating around on social media this week. It’s also still 100 degrees outside. So, y’all need to calm down. But I did watch How the Grinch Stole Christmas this week…so…I guess we’re all confused.
It’s also hard to believe that I am rounding out week 4 of half training…wait, what?! How in the world is that possible? I only have 12 more weeks before I’m running the hills of Atlanta. Technically, I have another half before that – last week we decided to run the Hill Country Halloween Half. My husband and I are using it as a training run/a chance to hang out with our friends in Austin so I’m pretty excited!
So, how have the first 4 weeks of training gone? Up, down, and all around. The first week of training fell right before we left for a weeklong vacation so I had to move my runs around to work with our travel schedule. It was also the week the treadmill brutally attacked my fingernail. Who knew a fingernail could cause so much pain?! The start of the second week we were in Tahoe so I went ahead and did my long run at the beginning of the week. We were clearly not at sea level and there were plenty of hills so it was definitely the most challenging run to date but the views were really pretty! I huffed and puffed the whole way. Altitude is no joke! I had some toe pain (probably from all the hills) so I couldn’t run for a few days after that adventure. We were doing plenty of walking and hiking though so I counted those days as cross training and called it a win.
I have had to rearrange my training sessions to fall early/middle of the week so my legs have some time to recover before my long run days. Apparently, 3 days of deadlifts and squats leading up to a long run is not the best choice. Who knew?
First 4 weeks of training recap: 41 miles, 10 rest days, 2 hikes, 5 strength training sessions
Moving into the most important part of this post…the easiest tacos ever! We were pretty lazy over the long weekend which was just what we needed. Somehow we also managed to finish off some cupcakes, a gallon of ice cream, and half of a blueberry pie that hubs made. I’m going to blame the dogs. Moving right along. We have a busy week ahead so I figured I’d better prep something so we have lunches and dinners for the first few days of the week at least. Wife of the year, obviously. 
Easy Peasy Tacos
1 can of black beans
1 can of corn
1 small can of green chiles
3 small diced sweet peppers
1/4 small diced sweet potato
1 small diced onion
1 packet of taco seasoning
1 diced avocado
5 diced cherry tomatoes
Romaine lettuce leaves
I had some leftover sweet potatoes from breakfast and when I decided on tacos I knew just what to do with them! I put the sweet potatoes and onion into the pan on medium high heat (practically a pro at chopping veggies now – only almost diced my fingers off twice) and then added the sweet peppers. I gave everything a few stirs over 7 minutes and then lowered the heat to medium and added the black beans, corn, and green chiles. After just a few minutes I added taco seasoning and 1/4 cup water and turned the heat back up to medium-high. 
After a bit of simmering, I turned the taco filling down to low heat and grabbed taco shells – in this case, romaine lettuce leaves. I put a small scoop in each and then topped with cherry tomatoes and avocados. SO DELICIOUS and SO EASY PEASY! These took almost no time to make and turned out so good! You could swap in meat, add cheese, sour cream, jalapenos, or whatever you like on your tacos. I’ll be putting these on repeat the next few weeks because they were perfect for last-minute meal creations and made plenty to last for a few more meals!
Thanks for stopping by!
Taryn

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