You know what I learned the past 2 weeks? That it is okay. It is okay if you get sick and don’t work out for nearly two weeks. The world does not end, your jeans aren’t going to pop open because your belly got so big. Not only is it okay, it is perfectly right. Sometimes our bodies are telling us to slow down, take a break. When your body tells you this, LISTEN. It might mean taking a break from running or hardcore workouts and replacing them with mellow walks or stretch and yoga sessions.
Learning to let go of that guilt that weighs me down if I don’t work out has been and may always be a struggle for me. One of my favorite bloggers and a personal trainer takes a break for two weeks, twice a year from working out. That does not mean she sits on the couch the whole time but instead it means no really sweaty hardcore workouts. Instead she goes for leisurely walks or bike rides and does not stress about working out. At first when I heard that I thought there was no way that was a good idea, it would be too tempting to just quit forever. However I have learned the past few weeks that I have no urge to quit but instead those weeks off rejuvenate you and heal your body enough to jump back in full force! So that being said I just sweated my booty off running and working out and I feel good! So I encourage you to remember that sometimes it is okay to take a break.
So while I was taking my break I found a really yummy recipe that I am excited to share. To start, I LOVE Mexican Food. I think Aaron and I could eat it most nights of the week. Unfortunately most Mexican food is full of cheese, tortillas and every other guilty pleasure. So anytime I can find a recipe that still indulges my cravings but cuts back a little bit on the calories I like to give it a try! So I present Lightened Up Enchiladas!
Lightened Up Enchiladas
Adapted from Cooking Light
3 cups cooked chicken (cut into chunks)
2 cups shredded pepper jack cheese
1/2 cup sour cream
4.5 oz can diced green chilis
1 -2 tbsp of tapatio hot sauce (optional, only if you want heat!)
8- 8inch flour tortillas
1/2 to 3/4 cup green taco sauce
1 cup of sour cream
Toppings: sliced black olives, 1 avocado, 1 cup of salsa. Toss these together.
1. Preheat oven to 350 degrees. Stir first 4-5 ingredients together in a bowl. Spoon 1/2 cup mixture down the center of tortilla, roll and place seem down on a greased 13×9 baking dish. Spray with cooking spray. Bake 30-35 minutes.
2. mix taco sauce and sour cream in a bowl and spread on top of cooked enchiladas. In a separate bowl mix avocado, olives and salsa, sprinkle on top!