The end is near for my summer of travel and that means some much needed catching up with my other favorite past times – cooking and regular exercise!
The dwindling of summer also mean the return of students to Madison – our office interns have arrived and I used it as an excuse to whip up some cookies in the kitchen. I had salted carmel chocolate chip cookies on the brain but misplaced my favorite cookie recipe in the chaos of my moving/living situation, so I subbed in this one instead. I also used some spring time Nestle morsels to brighten up the cookies. They were soft and delicious but a bit on the too salty side. The interns didn’t seem to mind, they devoured the entire batch before I could snap a picture!
I returned from a weekend in Portland late last night, but in anticipation of spending the next three weeks in Madison I decide to spend some time in the kitchen tonight with an old trusty recipe – an adaptation of Mexican Lasagna. I opted out of the lasagna/tortilla portion and instead just made a scramble with the inside mix for the lasagna. I added low sodium taco seasoning to the chicken, some red bell pepper I had in the fridge and a sprinkling of cayenne pepper while the mixture simmered.
I served the mixture over a bed of spinach and topped it with one of the many avocados that are rapidly softening in the fridge. It was delicious and now I have lots to eat throughout the week!
I’ve satisfied my itch somewhat in the kitchen, for now. Next item to tackle on my personal to-do list is refreshing my workout plan and finding the next running race and location. Onward and upward, happy Monday!