Color Run 5K

This morning I ran the Albuquerque Color Run 5K with my two friends, Christina and Joanna. We had such a blast!!! There were over 6,000 runners that showed up and all funds raised went to the Ronald McDonald House Charities.

The Color Run is a unique experience focused less on speed and more on crazy color fun with friends and family. White shirts are required at the start and runners get color plastered every kilometer with color! The color is food grade corn starch and dye, 100% natural and safe although not the best tasting!

We learned this week the Color Run doesn't normally hold this event in cities like Albuquerque, rather much larger cities such as Denver, New York City and Philadelphia are usually on the map. However, there was such a strong request from New Mexico to hold the race here, they added Albuquerque to the list of cities after they had already been picked; how awesome! The atmosphere was amazing, this truly was one of the more memorable things I've done and would do it again in a heartbeat!

Race Gear

Color Packet

Christina before the race

Me and Christina!

A small section of the line, over 6,000 people!

Me and Christina waiting to start

Me, Joanna and Christina almost to the start line!

It begins!

Post race color party

Post race!

How you chill bottled water for over 6,000 people, empty fountains filled with ice!

Dirty but happy!

Joanna and Christina

Me and Joanna

Color party!

Joanna being a goof!

Shepherd's Pie

Shepherd's Pie

Ingredients:

1. 4-5 large potatoes, peeled and cubed
2. 4 Tbls. butter
3. 1/4 C. milk
4. 1 Tbls. finely chopped onion
5. 1/4 C. shredded Cheddar cheese
6. Salt and pepper to taste
7. 4-5 carrots, peeled & chopped
8. 1 - 10oz. frozen box of baby peas, warmed
9. 1 Tbls. olive oil
10. 1/2 large onion, chopped
11. 1 lb. lean ground beef
12. 2 Tbls. all-purpose flour
13. 1 packet brown gravy mix
14. 1/8 C. worcestershire sauce
15. 1 C. water                   
16. 1 Tbls. ketchup
17. 1/2 cup shredded Cheddar cheese

Directions:

1. Bring a large pot of salted water to a boil. Add potatoes and onion and cook until tender, about 15 minutes. Drain and mash. Mix in butter, milk and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain and set aside. Preheat oven to 375 degrees F.
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add water, gravy mix, worcestershire sauce and ketchup. Bring to a boil, reduce heat and simmer for 5 minutes.
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of peas and carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Nambe Lake Hike

Needing a break from school work, Leo and I went for a hike up to Nambe Lake today. Nambe Lake is an alpine lake that sits in a glacial crater located at 11,400’ elevation in the Santa Fe National Forest and the Sangre de Cristo Mountains. The total round trip for us today was around 6 miles; Leo was pretty crazy for all of about 5 miles then finally pooped out on the last mile back. The total climbing for the round trip hike is approximately 2,275 vertical feet, with the entire hike being above 10,000 feet. I posted a bunch of photos and a couple videos below, enjoy!

First Year of Nursing School Complete!!!

So I am finally finished with my first year of nursing school!!! Only 12 more months left :-/ Here's a couple photos of me and my classmates on the last day of finals enjoying a well deserved break at the casino. Summer classes start up in about three weeks so I'm trying to enjoy my break while I can. Looking forward to next May that's for sure!!!

This one was taken the last week of classes, a week before finals..

Zucchini Walnut Muffins

Zucchini Walnut Muffins

Ingredients:

• 3 C all-purpose flour
• 1 tsp. salt 
• 1 tsp. baking soda 
• 1 tsp. baking powder 
• 3 tsp. ground cinnamon 
• 3 eggs 
• 1 C vegetable oil*
• 1 1/4 C white sugar 
• 1 C brown sugar 
• 3 tsp. vanilla extract 
• 3 C grated zucchini, skin included
• 1 C chopped walnuts

 *You can use 1/2 C veg. oil and 1/2 C apple sauce for a healthier version

Directions: 

1. Line muffin pan with muffin cups, preheat oven to 325 degrees F. 
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. 
3. Beat eggs, oil, vanilla, and sugars together in a large bowl.
4. Add sifted ingredients to the creamed mixture, and beat well.
5. Stir in zucchini and nuts until well combined. Pour batter into prepared cups.
6. Bake for 25 to 30 minutes, or until tester inserted in the center comes out clean.
7. Cool in pan on rack for 10 minutes. Remove bread from pan, and completely cool.

Kiva Barbacoas

Kiva Barbacoas

Ingredients:

• 1lb skinless, boneless chicken breasts, grilled and pulled apart
• 7oz can of Ranchera Salsa or racheros sauce
• BBQ sauce
• 2 C. shredded Mexican cheese blend
• Flour Tortillas
• Sour cream
• 1 large tomato, chopped and seeds removed
• 1 bunch green onions, chopped
• Several leaves of Boston Bibb lettuce, chopped 
• 1 can black beans, warmed

Directions:

1. Grill chicken breast and pull apart into small pieces.
2. Layer flour tortilla with desired amount of chicken, cheese, ranchera sauce and bbq sauce, roll tortilla and place in the center of your plate. 
3. Spoon black beans on either side of burrito and top with cheese, bbq sauce, lettuce, tomato, sour cream and lastly chopped green onion. Serve immediately.