Running Enchiladas

When my alarm went off at 6:15am on Saturday morning, it was cold and dark. Very dark. Did I really agree to go running this early?? Yes. Yes, I did. And it turned out to be the BEST decision of the day!

I fueled up for my run with a sliced banana and a big spoonful of peanut butter.

pb and banana

And then a Frida mug full o’ coffee. Still no sun…

frida in the dark

After about 30 minutes for digestion, I headed outside and started running towards Central Park. After a few miles, I saw Katherine’s smiling face. Yay, running buddy! Together, we did a big loop of the Park (6 miles) and then added on some bridle path (2 miles). When I looked down at my watch I couldn’t believe we had been running for nearly 10 miles – all of our gabbing made the time fly by! After saying my goodbyes, I continued my run around the Reservoir, Harlem Meer, and finally finished up in Morningside Park. All in all, I ran 16.5 miles in about 2 hours, 27 minutes. The pace felt relaxed and easy the whole time and my legs felt GOOD. My IT band gets a little twinge-y sometimes, but it never really becomes painful. However, next time I run this long I will be bringing or stashing water along the route. 16.5 miles = thirsty girl. Today’s run makes 57 miles of running in 7 days, huzzah! Injury, I think I have conquered you.

For your entertainment, this is how I felt post-run:

le tired megan

After a brief stretch, I got cookin’ in the kitchen. On the stove top I made a pot of oats:

  • 1/2 cup rolled oats, milk, water
  • chopped apple
  • dash of cinnamon, brown sugar, and salt

Once this was done cooking, I poured the oats into a nearly empty peanut butter jar and added two squares of dark chocolate (antioxidants!) on top.

oats in a jar

Mmm, oats in a jar is the perfect way to get every last bit of peanut butter!

oats in a jar

Umm, and since 16 miles is a long way, I was still hungry. I mixed about a cup of non-fat greek yogurt with a Tbs of homemade apple butter and a sprinkle of Kashi Go Lean. Protein-packed!

kashi and yogurt

My attempts at napping were unsuccessful, but I did complete some freelance writing and sweep/mop the floors. Productive, yes? Since it was snowing, sleeting, and windy outside, I stayed snug as a bug in my apartment for the rest of Saturday. Around 4pm, I got hungry for a late lunch – it was a repeat of Friday’s potato & garlic soup with triscuits and a laughing cow cheese wedge. Mmm, salty. Perfect for after a sweaty long run.

Potato Garlic Soup

I spent the rest of the night being a bum, watching movies (LOVED Broken English), and making enchiladas! I made this recipe up as I went along, so it’s a true Megan original.

enchiladas

Megan’s Running Enchiladas

Ingredients:

  • 1 onion, thinly sliced
  • 4 whole wheat 8″ tortillas
  • 1 can enchilada sauce
  • 1/4 cup salsa
  • 1 can black beans, rinsed and drained
  • 4 oz. shredded monterrey jack or colby cheese (I used string cheese x 4!)
  • 1/4 cup sliced olives
  • sliced avocado, more salsa, sour cream for serving

Directions:

  • Preheat the oven to 350 degrees and saute the onion in a small pan for about 5-7 minutes
  • Pour 1/2 the enchilada sauce in the bottom of a square baking dish
  • Lay tortillas flat on a plate and distribute the cooked onions, beans, salsa, and 1/2 of the cheese evenly amongst them. Roll up the tortillas and place them seam-side down in the baking pan.
  • Pour the remaining enchilada sauce on top and add the sliced olives and the rest of the cheese.
  • Cover with foil and bake for 20 minutes, remove foil and cook for another 10 minutes or so.
  • Serve with diced avocado, extra salsa, and sour cream (or plain greek yogurt!)

enchiladas

I finished off the evening with the last two Nantucket cookies and some un-pictured candy cane kisses ala Holly.

nantucket cookies

What should Santa bring you this year? Check out the holiday wishlists for runners that Matt and I compiled for our latest True/Slant post.

Would anyone like to bake me these chocolate-hazelnut sandwich cookies? They look SO good!

Question: What was the best present you ever received? Mine was my Kitchenaid stand mixer (thanks Mom!).

  • Tay

    Yay for such an awesome run!! Running buddies are the best šŸ™‚

    Best present? Well I was most surprised and shocked at my camera many years ago. Tires were also a big hit (haha how sad). But one of the best was probably the scrapbook my mom made for me on my 21st birthday. šŸ™‚

  • Awesome run! It souds so effertless, impressive!

  • YUMMMY!

    Music
    Fitness
    Food
    http://katiechangesforkatie.blogspot.com/

  • Great job on the run! Running buddies always make it so much easier. Those cookies look GOOOOOOD šŸ™‚

  • two things: candy cane hershey kisses = amazing. andddddd i wish my mom would give me a kitchenaid mixer – that is a FABULOUS gift!

  • I had such a great time on Saturday – thanks for running with me!!

  • You and Katherine are AMAZING troopers for bracing that seriously skanky weather and getting an incredible run out of it. My hat’s off to you, ladies.

    The best present I’ve ever received is a sentimental one. It was a hand-made, wooden dollhouse from my wonderful Grandfather (RIP). He made one for my cousin and I from scratch. It’s still at my parent’s house now, and instead of using it to house Barbies, my dad uses it for extra storage space. It’ll hopefully be passed down to my kids someday.

  • The absolute best present was a trip to Seville, Spain a few years ago! I lived in Seville for a while when I was little, and hadn’t been back since, so the Mr. took advantage of some cheap airfare from Britain (where we lived at the time) and booked it as a combined Christmas/birthday present. We ate spaghetti and canned tuna for months to make up for the cost of going (and on a student budget), but it was the best trip–and present–I could have ever hoped for.

    A close tie: my cobalt-blue Kitchen Aid stand mixer (which I hope to get back when I move back to North America someday, le sigh…)

  • Oooh lady, those enchiladas look awesome. What a killer day – 16.5 miles pain free? Woo woo. My run yesterday featured 12F temps. Yikes.
    I want the kitchen aid present!

  • You are such a freaking trooper! I’m inspired. I thought my twenty something miles for last week was good!

  • As a relatively new blog reader, I just want to thank you for the honest and thorough posts about your post-run refueling. As someone who prides herself in watching what she eats and doesn’t overdo it on portions, nutrition during marathon training kind of stumped me … I’ll definitely be looking to your blog for inspiration during my next round of training!

  • Your running is so inspiring!!

    This year I’m wishing for some compression socks. I’ve heard good things about them.

    I checked out your/Matt’s true/slant article and I love that your dream is to do the Hood to Coast- right in my neck of the woods! I’ve never done it before but know a lot of people that have participated. I was too nervous to do the night running so I wimped out šŸ™

  • Diana – 20 miles a week IS awesome. I guarantee you it’s more than most people are running. I love running lots of miles, but too much mileage can increase injury risk. It’s a difficult balance to find!

    Amy – I’m glad my fueling is a good example! Marathon training and eating can be tough to figure out. Sometimes I am STARVING after runs no matter how much I eat and other times my appetite is in hiding, but I figure it all evens out in the end. Luckily, my love of cookies ensures I’m getting enough calories šŸ™‚

    Heather – thanks for checking out the T/S piece. I love writing those articles!

  • 57 miles in 7 days…Holy Moly, woman! That’s awesome!

    For our first Christmas together, my then-boyfriend, now-husband built me a homemade cat scratching post for my cat. We’re English teachers…we don’t “build” things, and it showed…but it was probably one of the sweetest gifts I’ve ever gotten šŸ™‚

  • Yaaay for conquering injuries and yet running 57 miles in a week! Whoa! Teehee, love that expression of yours too šŸ™‚

    Mmmm, and those enchiladas and cookies are making me hungry!

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  • Thoughtful and interesting, thank you. I was brought up in mexico but moved to england at such a young age I barely remember anything apart from the tasty food and kind people. I finally found some authentic mexican food if you want to have a look, I thought Iā€™d share it with you!