Day 22: Run, Mandi, Ruuuunnnn!!

Tonight's run was... not like the 3rd dimension of Hell. And that, my friends, is what I call progress. I decided not to wear my Ipod and really be one with my body in all it's glory on the treadmill. As it turns out, all my glory rests in what the Urban Dictionary defines as the Badunkadunk. So the entire time, instead of pretending that I was a in a PussyCat Doll video singing while climbing scaffolding in a midriff, I was focused on the surprising weight that gravity held on my backside. So, do I face my tush head on (so to speak) and deal with the reality? Hell no. Instead I turned my attention to "The Bachelor 9.0- On the Wings of Love" and shut out all further thoughts of oneness with my body. Reality TV is so much better than reality. The good news is I did let my JLo-ish backside hinder my progress, and jiggled my way through the run- which is 60 seconds on/90 seconds off intervals for 20 minutes at this point. Runner's World, here I come!

Many of you lusted after my posting of Food Porn and want the recipes, so here they are...

Portobello Mushroom Burger a.k.a. The Britney Spears:
2 Large Portobello Mushrooms
1 small yellow onion
1/2 Avocado (optional)
1/4 cup Basalmic Vinegar
2 tablespoons Olive Oil
1 tsp Dried Basil
1 tsp Dried Oregano
1 tbsp Minced garlic

Wash and de-stem mushroom and place on aluminum foil in small pan with smooth side up. Combine Vinegar, Oil, Basil, Oregano, and Garlic in a small bowl. Pour mixture over mushroom caps and let sit at room temp for 15 minutes. In a small skillet, add sliced onions with 1 tsp of Olive Oil to sautee. Then place mushroom caps in the oven to BROIL for about 5 minutes and remove. Toast a wheat hamburger bun in the toaster and slice the avocado. Place mushroom on bun topped with onions and avocados... and prepare to have your mind blown. Hit me baby One more time!

Taco Soup a la Jenny From the Block:
1 lb Ground Turkey or Ground Chuck
2 cans of Black beans (drained)
2 cans of Hunts Tomatoes (not drained)
2 cans of Mexican of Shoepeg corn (not drained)
1 can Rotel tomatoes
1 Taco Seasoning Packet
1 Hidden Valley Ranch Seasoning Packet
1 large white Onion

Brown meat in a skillet and drain. Set aside. Chop onions and sautee in skillet until browned. In a large pot combine ALL ingredients and put on medium heat. Let heat for about 10 minutes or until soup is bubbling.
Prepare by layering tortilla chips at the bottom of the bowl, then layer soup on top, with shredded cheese, sour cream, and a sliced Avocado if you wish (which I do).

Enjoy!