A Mexican WIAW (+ Phoebe Run)

Good eve!  It is time for What I Ate Wednesday!

Huge thanks once again to the gorgeous Peas and Crayons for hosting this fabulousness!  I have jumped on the WIAW bandwagon hard.

It’s crazy how quickly the past week has gone, because I feel like just yesterday I was doing my last WIAW!

Welp, let’s get to it.

Besides breakfast today, my meals were pretty Mexican themed.

Non Mexican B-fast

Toasted whole wheat bagel with peanut butter, banana, and cinnamon.  Not Mexican themed, but superly yummy, as per usual, and did the job keeping me satisfied throughout the morning.

For lunch I brought my own salad…but then I heard about a hotel tradeshow downstairs in our building that was serving lunch.  You guys know how I feel about free lunches… Obviously I had to check it out.

And my little salad absolutely paled in comparison to the spread they had set up…FAJITAS!!!

It is rare that I can pass up a good fajita, and today was no exception.  Usually at these tradeshows they just serve sandwiches and salad (also good, no complaints here), but fajitas?!  YES. PUH-LEEZE.

Fajita Fajita

I squeezed so many toppings on my fajita that you can’t even see the chicken and onions, but they are there!  It was pretty big all wrapped up, so I was worried about getting that sucker in my mouth (TWSS), but somehow I managed.  I also scored a little couscous and pepper and artichoke salad on the side, but the fajita stole the show, fo’ sho’.

Just another reason why I love my job…

Dinner came together quite easily tonight, thanks to my lover.

Gird your loins for a new recipe, ’cause it’s a good one!


Slow-Cooker Chicken Tortilla Soup!

I topped my soup with crushed multi-grain and flax tortilla chips and sour cream and dug in.  It was like eating Mexico!

Mexican Yumfest

This soup was delicious, hearty, veggie-packed, and a littttttttle bit spicy (you could tone it down, I was having some of the runny-spicy-nose).  It would actually be perfect as a winter dinner, but I am not one to discriminate.  I will put the recipe up at the end of the post!

Immediately after dinner, Ando and I went to Heber Downs Conservation Area for another mid-week hike.

I gotta say, I am loving this summer.  I would much rather be outside, all the time, and it is awesome having someone who will join me :).

We took a new trail, and I was pretty impressed with its coolness.

Holy stairs, Batman!

We also practiced our Phoebe-running style.

We are extremely cool, I’m aware.

I think my run was better.

In the end, we completed about 6k.  Not too shabby, and you bet your sweet nungas I’ll be putting it in my workout log.  I worked up a sweat, especially with the Phoebe run!

Annnd then on the way home we counteracted any schweatiness with this:

I Love Blizzards

Dairy Queen apparently has a new toffee COOKIE Blizzard!  I obv had to try it.  It was pretty good, but I still prefer my fave Turtle Pecan Crunch 😉

I am outta here!  Happy WIAW friends, hope you ate well!

Here is the recipe for the Slow-Cooker Chicken Tortilla Soup

I loosely followed this recipe from AllRecipes.com, but I modified it slightly by adding more veggies.  I will post my modified version below.

Slow-Cooker Chicken Tortilla Soup


  • 1 pound chicken (I used three frozen boneless, skinless chicken breasts)
  • 1 can crushed tomatoes
  • 1 (10 ounce) can enchilada sauce (I used spicy, but if you don’t like spice go for mild!)
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chile peppers (I used fresh chile peppers, about 4 of them)
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 can low-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 package frozen corn (or half of a large package)
  • 1 can black beans, drained and rinsed
  • 1 chopped red pepper
  • 1 tablespoon chopped fresh cilantro
  • tortilla chips, for garnish
  • sour cream, for garnish


  1. Throw EVERYTHING in the crock pot.  Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  2. Remove chicken.  Shred the chicken and put back into pot.
  3. EAT!!!! 🙂



14 responses to “A Mexican WIAW (+ Phoebe Run)

  1. I have two slow cookers i love them so flipping much! happy mexi-wiaw beautiful!


  2. Hahaha LOVE the Phoebe run!!!

  3. YES SHREDDER!!!!!!!!!!!!!!

  4. Bahahaha, I died at the Shredder reference!!! Ah, you are too funny. Love the Phoebe run also! hahaha.
    You are awesome!!!!!

  5. LOL. Nice running. Lookin’ good girl!
    That mexican soup looks amaze but the FAGITAS look ridiculous!!! I am totally craving them now.
    And you guys are adorbs.


    in a sick way. I wish she was my best friend.

  7. Hahaha Phoebe run…love!

  8. I love how much you guys are outdoors and you’re so lucky to have such gorgeous trails available.

    And it’s too funny bc I used that exact phoebe clip in a past post. http://lungesandlunch.blogspot.com/2011/06/live-in-it-up.html

    Great minds 🙂

  9. Pingback: Run for the Cure | Happy or Hungry

  10. any time I run with anyone I always make reference to how pheobe runs lol. turtle pecan cluster is my fav blizzard of all time! I want one now 🙂

  11. What?! Fajitas?! Oh man, I can’t believe it. It almost makes me want to go back to work.
    Love your captioned photos (shred the chicken!)
    I had quite interesting Blizzard adventures when we were away. Apparently in Georgia they don’t have Skor blizzards. When I ordered one the woman looked at me like I had 2 heads. I then asked what a Heath Bar blizzard was because they had one on the menu and they said crunchy toffee with chocolate. Sounds like a Skor blizzard to me!. And once I asked for a blizzard at McDonalds. Oops. They gave me the two heads look. Not sure if the had Dairy Queen in that town.

    • I know, the fajitas were so random, but sooo good!!!
      I have heard this, that the States have Heath instead of Skor. When I used to work at DQ people would always come in and ask for a McFlurry, and I always wanted to be all jerky and say “um, it’s BLIZZARD.”

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