Another Friday and another weekend for racing. Well I actually can’t call it racing anymore for me. There’s no PR’s in the future, but hoping the hubby PR’s this go around.
We are heading to Montana for a 1/2 marathon. I was originally signed up for the full before becoming pregnant. It was my goal race. Last year I got 2nd overall, and this year I was going for 1st with a marathon PR goal of sub 3. Then came the baby……so I switched to the half, because it’s hot in July folks, and I wasn’t sure where I would be with running. 
Marc and I finally got out to hike. We did a quick hike on Tuesday evening and enjoyed some gorgeous views of the Palouse. 
Hiking is definitely not as easy as it once was. I was huffing and puffing, but the climb was well worth it. 
I am blessed to be 15 minutes from a beautiful trail head, with lots of green!! It’s called Stevens Creek. It’s about a little over a mile to the top, Rocks of Sharon. You can then go down the other side of the mountain for Iller’s Creek or other trails to get lost on. 
Love the time with my hubby. Nothing better than a sweaty date. 😉 
Finally made these Sweet Potato Quesadillas the other afternoon for lunch. 
They are super tasty and more filling. I have been wanting to try the mashed sweet potato in a quesadilla, and didn’t know what to expect. I would say it’s a recipe for the win. Seriously, what doesn’t taste good with sweet potatoes?! 
I have honestly been in love with all things sweet potato lately. I added two spices to give it a Mexi kick, and added black beans and cheese. Definitely a better blend of protein and carbs and does the trick at filling up this rungry preggers. Total time: 10 minutes Ingredients:
- 1 large sweet potato, baked, peeled and mashed
- 1/4 tsp cumin
- 1/2 tsp cayenne pepper (or less if you don’t want to much kick)
- 1/2 15 ounce can of black beans, drained and rinsed
- Shredded Mexican Blend cheese, about 1/2 -1 cup
- 4 – 6 Flour Tortillas or tortillas of your choice
Directions: 1. Mix the baked sweet potato and spices in a small bowl. 2. Using one tortilla shell, spread some sweet potato over tortilla (about 1/2 sweet potato mix, depending on size of sweet potato). 3. Sprinkle with some black beans (make sure to leave enough for 1-2 more quesadillas) and cheese. 4. Top with another tortilla shell. 5. Cook in a quesadilla maker or over medium-low heat on the stove*. Quesadilla makers are so much easier. If on the stove, flip once one side is lightly browned. Cut into little triangles and enjoy topped with salsa or avocado, or by itself!! *If using stove, may need a little oil.
Servings: 2-3 quesadillas
Hope you all have a great weekend. I will keep you posted on the race this weekend. I want to run under 1:45, but we’ll see. 25 weeks pregnant today…..(15 weeks left WooHoo!!).
Until Next Time Be Whole and Be Fit
How do you like sweet potatoes? What’s your favorite sweet potato dish? Any plans for the weekend?