After having run my first 5K, I didn't want to get out of the habit. I saw results, and I didn't want to risk being a "once and done" racer. Right away, I turned around and did the exact same 5K training plan, the only difference being that I knew with certainty that I could run 3.2 miles without stopping, so running on and off for 25 minutes at a time was a breeze. I pushed my speed, I concentrated on staying loose and relaxed, and I got myself ready for race #2 - the Park 2 Park 5K.
So not only could I run with more confidence (because really, its all a "mind over matter" thing, isn't it? Or as someone in my WW meeting put it, "Running is mental." And then someone else chimed in and said, "No kidding, its mental!"), but I was also running with less of me. At this point, I had lost more than 10% of my body weight, and the health benefits from just 5%-10% loss are amazing.
As I was running with less of me, however, I was starting to run with more people - my dad and brother-in-law, Seth, joined me for this race, and not too long after, I did the Grand Rapids Children's Marathon with H and my sister Valerie and her three kiddos*. Now I'm looking forward to running the Tulip Time 5K (potentially) with a whole crew - Steve, Dad, Mom, Seth, and my friend of 27 years, Rebecca, and her mom, Brenda. And if I need to fly out to Tucson to run a 5K with Jane & Mark, I'll totally do that, because that would mean I'd run a race with every member of my side of the family. (Just say the word, guys!)
*BTW, I could write a whole different post about what it means for my kids to see me lead an active lifestyle.
I don't have any tie-in for this recipe, its just a fav. Maybe try it for Easter brunch, if you're looking for something new!
Adapted from Pointless Meals
1 Tablespoon Olive Oil
1 cup chopped onion
2 cloves garlic, minced (1 teaspoon)
12 corn tortillas (14g each), cut into 1" pieces
8 oz. diced green chiles
2 cups part-skim shredded mozzarella
2 cups fat free milk
1/2 teaspoon cumin (more to taste)
Salt and pepper
Salsa, sour cream, hot sauce for serving
Preheat oven to 375 and spray a 9x13 glass baking dish with nonstick spray.
Heat oil in a small nonstick skillet. Add onion and saute until translucent; add garlic and saute for 1-2 minutes more.
Place half of the cut-up tortillas in the bottom of the baking dish, top with half of the green chiles, 1 cup of the cheese, and all of the onion mixture. Top with the remaining tortillas, then the chiles, and lastly, the remaining 1 cup of cheese.
In a separate bowl, whisk together the eggs, milk, cumin, salt, and pepper; pour over the tortillas/eggs/chiles/onions.
Bake for 35-40 minutes until eggs are set and are starting to brown on the edges. Let stand for 10 minute before cutting into pieces. Top with salsa, sour cream, and hot sauce, if desired.
Serves 8, 5 points per serving (sour cream would change points value)