It seemed that this weekend was all about cooking and eating! This post will have recipes for a Green Monster, Blueberry Orange Muffins, and a Tex-Mex soup that is the soup version of a “junk salad.” (A junk salad is a salad that is a bunch of miscellaneous ingredients tossed in a bowl to make a salad.)

In preparation of next week’s 10K and my questionable right leg, I needed to try a run to see what my current situation was. I should have practiced outside, but I didn’t want to get too far from home if I really needed to stop. So onto the treadmill. The goal was 3 miles at a slow steady pace, and I ended up going 5! I was surprised and thankful that something I have been doing this last week is working.

I have told you I am a slow runner, but I ran 5 miles in 55 minutes, which is actually faster than my usual pace. I will keep up with the icing and stretching, and hope that next week goes well! At least I have a little more confidence than the last few days. Sunday I did a spinning class to rest my legs from the pounding.

Onto the eats! After the 5 miles on Saturday morning, I was starving by noon. Like could have eaten anything put in front of me. So I made a Green Monster and a PB&J Sandwich. It hit the spot! My green monster was basic and filling:

Green Monster:

1 banana

lots of spinach (2-3 cups?)

3/4 C milk (i didn’t measure)

1/2 Truvia sweetener

2 strawberries

handful of ice

blend away! it was thick and very tasty. If you have not had a Green Monster and are scared by the green, just try it! It tastes like banana, not spinach. And if you add berries, the smoothie turns purple.

The PB&J was Maranatha Creamy  PB, Crofter’s Superfruit Jam, and  Ezekiel Cinnamon Raisin bread.

I will get better at picture taking.

Onto the next baking adventure:

For Mother’s Day brunch, I made Blueberry Orange muffins by Ingredients Inc.

These muffins were very tasty and had a strong orange flavor. Good strong. The batter was very thick, and they did make exactly 16 muffins. I made them Saturday and served them on Sunday. I thought by Sunday they were a little sticky, but they still got eaten. I have made other baked goods from this website and always freeze them to eat for breakfast. That definitely helps toughen up the muffin or loaf, so I will try that with these leftovers.

The last meal was Sunday night dinner for two. It was a Tex-Mex soup. I almost feel embarrassed to serve this because it requires no effort. A great way to empty your pantry!

Tex-Mex Soup:

2 cans Great Northern Beans

2 cans Rotel diced tomatoes with green chiles

1 can corn

1 onion

1 tsp cumin

handful cilantro

1 package ranch dressing mix

1/2 pack taco seasoning mix

cheese and tortilla chips for topping

2 chicken breasts, boiled and shredded

Cook chicken first, then mix everything else in soup pot and let simmer until ready to eat. Very spicy!

I served with side salad.

A few other pictures from the weekend: