Archive | February, 2013

it’s been awhile. eat your veggies.

12 Feb

photo 3omg. It’s amazing how much has changed since my last post. I mean…it’s clearly been like 3 months. I have NOT been on top of this whole blogging thing, sorry dudes! A lot has happened in my life over the last 3 months and all for the better! It’s amazing how when you think one massively crazy big change in your life is detrimental, that it isn’t and it can actually open up the door to new experiences, new people, and finding your happiness again. Life is crazy that way. I am pretty happy with the way my life has been going (but don’t tell anyone that ha!). I feel like I am myself again. I’ve met a lot of people in my life lately that have opened all kinds of doors for me and have made me come out of my shell, in more ways than one, and that’s extremely important. I may be extremely hard on myself sometimes, but you have to feel special, wanted, pretty, important, and inspired in this life and sometimes it takes meeting new people and changing parts of your life for the better! Let’s hope this trend continues and I eventually arrive to having what I want in life.

Speaking of crazy, I can’t believe this Disney 1/2 Marathon that I am doing is in a week and a half! I leave for Florida in ONE week from tomorrow! It seems crazy that I have been training so hard for this thing and here it is! Running is a metaphor for a lot of things in life and I’m a runner. In every sense of the word. I will put myself out there and put my heart out there, go after what I want and love everyone on this earth, but when it comes down to it, I’m a runner. I run when I need a break, when I need to trim up, when I need time to think, when I need to literally RUN from something, it’s amazing how one little word, running, can mean so much to one person. I use running for everything.

photo 2Speaking of running, since I’ve been running, my diet has changed significantly. I mean don’t get me wrong, I definitely indulged in some completely bad for you hot wings during the Superbowl, among some other crappy food I’m sure, but it was totally worth it. You only live once. Cheesy, but so dang true! I’ve been trying to be smarter about my diet and thankfully, the people I work for have not only jumped on the kale wagon (thank GOD, I mean my work there is clearly done now), but have given into my “eat your veggies” mantra. They are who inspired me to make such a simple recipe tonight because it was not only easy, but seriously tasty!



  • 1 package of organic, sliced, cleaned portabello mushroom slices
  • 1 red bell pepper and 1 yellow bell pepper
  • 1 white onion
  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • taco seasoning (Penzey’s is the best, but whatever you have will do)
  • arugula
  • good quality sour cream or greek yogurt
  • organic corn tortillas (which are generally gluten free)

Preheat your oven to 450 degrees. On a sheet pan, toss your mushroom slices in the olive oil, a sprinkle of salt, pepper and a little of the taco seasoning. photo 1Spread them on the sheet pan and toss the in the oven for about 15 minutes, or until they are tender and juicy. Chop your onion and deseed and chop pepper into strips. While the mushrooms cook, toss that amazing coconut oil in your skillet. Add your onions and cook them until slightly soft. Next add your peppers, more salt and pepper to taste and some taco seasoning. I like my onions still a tinge crispy and I REALLY like my peppers crispy so it’s why I don’t add them until the onions are pretty much done cooking. This takes about as much time as the mushrooms do to cook. Next, take out those tortillas, load them with onions, peppers, and top them with the cooked portabello mushrooms. I top mine with arugula, and sour cream or plain greek yogurt. You can add whatever you want. Avocado would be amazing, but I didn’t have any, so…wah, wah, waaahhh….. EAT UP!

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