TGIF!! Even though I’m loving my rotation in school food service, I’m still so so so very happy that it’s Friday. So, here are my Friday Favorites for this week.
Favorite Fitness Must Have: Garmin Forerunner 910XT with HRM. Ok, calling this $450 fancy watch a “must have” is a bit of a stretch. Maybe I should say it’s a “Lust Have” instead. The watch is seriously awesome. The price is a little steep for a student budget, though. Eh, maybe when I get out of school and find a job I can reward myself with one of these babies with my first paycheck.
image from runningwarehouse.com
Favorite Cold Treat: Kemp’s Java Chip Ice Cream. Oh boy. I can’t even begin to tell you how much I love this stuff. A bowl full of this + some espresso chocolate chip cookies = the best dinner ever.
image from kemps.com
Favorite Make-Me-Smile Read: 10 Reasons Running Doesn’t Suck As Much As You Think on Hello Giggles. Part of me really wants to print this out and stick it on my fridge.
Favorite Restaurant Meal Copy Cat: Burrito Bowls! I made these on a night where I had a craving for burritos. They were so good that we made them again the next night with different toppings. The best part? They were SO easy to make! Seriously, we put them together in the time it would have taken us to drive across town, wait in line, and drive back home. It’s an added bonus that they were so cheap to make, too! Now that’s my kind of meal – delicious, quick, and cheap.
Copy Cat Burrito Bowl
3 cups brown rice
1 lime, zested and juiced
1/2 cup cilantro, roughly chopped, divided
3 boneless, skinless chicken breasts
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon olive oil
2 roma tomatoes, chopped
1/2 red onion, diced
salt and pepper, to taste
1 can black beans, drained and rinsed
1/2 cup reduced fat cheddar cheese, shredded
Other optional toppings:
- Cook brown rice according to package directions. I use a rice cooker and use a 1 cup brown rice: 2 cups water ratio. When rice is cooked, mix with 1/4 cup cilantro, lime zest and lime juice.
- Meanwhile, mix chili powder, onion powder, garlic powder, cumin, and oregano together and sprinkle generously over chicken breasts.
- Heat olive oil in a medium-sized skillet over high heat. Cook chicken until cooked through. Remove to cutting board and chop.
- In a separate bowl, make the pico de gallo. Combine tomatoes, 1/4 cup cilantro, red onion, salt and pepper. Toss to combine.
- To assemble: place rice in bowl and top with black beans, chicken, pico de gallo, shredded cheese, and any other toppings you desire. Enjoy!