Taught Y50X class and a group strength class.
Got my PT exercises on both at home
and later at the gym.
I wonder if my PT would be impressed with my creative set ups. Ha.
I was supposed to do a short easy run yesterday, but my body and brain were tired. I’ve been subbing extra spin classes this week and I think that and lack of sleep on top of adding more running miles got to me a bit.
I was grumpy yesterday. Irritable and short tempered with the kiddos. Not good. So, I didn’t run. I taught my two classes, did my PT exercises and that was it.
I have a longer run planned for today. For once, I was smart and figured that it would be better to rest up for it. I need to remind myself daily that I’m just easing back in. I’m a little nervous, yet excited at the same time about the longer run. We’ll see how it goes.
Let’s talk food, yes?
I’ll for sure be making some different STUFT egg-rito versions this weekend. I have to try one with a little kabocha in it right? I want to go the whole cinnamon and fruit route. Oh, the options. He he.
I needed coffee yesterday afternoon in a bad way.
I didn’t have time for any, so I grabbed this Larabar really quick instead.
It wasn’t too shabby. I still like Cashew Cookie and Blueberry Muffin ones better though.
No pictures of dinner. You’re welcome.
But lunch, well, you’ve got to see.
I know, right?
It just kind of randomly happened. I was craving one of those Costco precooked grass fed burgers and was going to use some romaine instead of a bun. I was also planning on having a STUFT size portion of roasted jicama chips with guacamole on the side.
Then I had an idea.
If this restaurant can make a jicama burrito, then for goodness sakes, I can make a jicama bun.
Especially because I happen to have some ginormous jicamas at the moment.
That’s a pretty darn good price, isn’t it?
Basically I followed the exact same directions as jicama chips, only with bigger round slices of jicama.
Here you go again, just in case you haven’t made the chips yet (although I don’t know why not).
STUFT Jicama Buns
(STUFT Detox approved)
1 large jicama
a little olive oil (optional)
seasoning ideas: Trader Joe’s Everyday Seasoning, Slap Ya Mama, Pink Sea Salt, Garlic Salt, Garlic, Cayenne, Paprika, Mixed Peppercorns
Peel and slice the jicama to the desired bun thickness and shape.
Place sliced jicama on parchment paper on a cookie sheet.
Season as desired. (I just used Slap Ya Mama and cayenne.)
Bake at 425 convection for about 20-25 minutes. (Not sure of the exact time. I tend to burn things A LOT.)
You can brush it with a little olive oil before adding the seasoning, but I’ve just been making mine dry without anything. It roasts up quite nicely dry.
Pile it high with whatever your particular bun desires
and make it into one heck of a STUFT jicama bun burger.
Yep, there it is.
Now that’s a good looking bun.
My sister-in-law told me they make taco shells with jicama too. I’ll be adding that to my list of experiments to try. Ha ha.
What are you looking forward to this weekend?
Does anyone have a long training run to do?
Jicama thoughts- love it, hate it, eat it raw, dip it in salsa, any experiments with it?