Just for starters...Haiden is 6 months old, and cuter than ever!! There I said it! But seriously, check out this cutie-pa-tootie!!! >>

<3 him!!!

On another note...training...will not be happening today :/ due to an injured leg. I pulled or strained the back of my calf and have been trying to pamper it for the passed few days. I still hasn't gotten better, and it bothered my sleeping last night. So, alas, I will be taking a break today to see if that helps it so we can keep busting out this training!!

August 1

Time: 40:37

Distance: 2.43 miles

Calories Burned: 183

Last night I made a super delicious recipe as well as for lunch today!! Yummy!!! I want to go back and eat them all over again :D

Seared Steak with Red Onions and Spinach

1 Tbs plus 1 tsp canola oil

2 12-oz sirloin or strip steaks

salt/pepper

1 red onion, sliced into rounds, rings separated

2 bunches spinach, thick stems discarded (I would double the spinach if you want more spinach than onions) 

1 Tbs balsamic vinegar

2 oz blue cheese, broken into small pieces (optional)

1. Heat oven 400. Heat 1 tsp oil in a large cask-iron skillet over medium-high heat. Season the steak with 1/2 tsp salt and 1/4 tsp pepper and cook until browned on one side, about 3 minutes. Turn the steak.

2. Scatter the onion rings around the steam drizzle with the remaining Tbs oil and cook for 3 minutes. Transfer the skillet to the oven and cook to desired doneness, 4-5 minutes for med-rare. Transfer the steak to a cutting board and let rest at least 5 minutes before slicing.

3. Add the spinach to the hot skillet with the onions, season with 1/4 tsp each salt and pepper, and toss with the onions until beginning to wilt, 1 to 2 minutes. Transfer the spinach and onions to plates and drizzle with the vinegar. Serve with the steak and blue cheese, if desired. 

Spinach Tortilla with Veggies

1 package of large spinach tortillas

1 package of frozen corn (yellow and white)

1 can black beans, drained

1 can rotel, drained

2 Tbs cheese

1. Heat oven to 350. Meanwhile, place tortilla on a baking sheet, sprinkle with cheese. Add 2 spoonfulls each black beans, corn, and rotel. 

2. Place in oven (not needing to preheat fully) 10-12 minutes. Cook until cheese is melted or tortilla is slightly golden brown on edges. 

3. Let cool 1 minute, and roll up the tortilla and enjoy!!