4 miles to Mexican

My first order of business when I got off work this afternoon was an easy 4 miles.  Easy, peasy, slow pace.  Even if I got bored, keep it slow.

Workout of the Day:  4 miles speed varied but easy pace

  • Finished in just over 37 minutes

Thanks to extremely exhausted legs and cramps (sorry boys), this was a tough run, physically.  Mentally I was determined, but physically my legs felt like lead.  Ehhh…it happens.  It ain’t stoppin’ this girl.  There’s a difference between tired and pain, right?

Mexican Night At The Jara’s


Dinner tonight was brought together with a few greens, bacon, tortillas and a grill.  Odd mixture?  Worth it.


  • 2 small green peppers
  • 1 large white onion
  • 1 head of broccoli
  • 1 tomato
  • 2 heads of garlic
  • 4 tortillas
  • A couple leaves of romaine
  • Salt and pepper
  • Lemon juice

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  • Large chop the broccoli, peppers and onions
  • Put them in tin foil and put on grill (A total of about 30 minutes)
  • Cut up the romain, tomato, a little left over onion and put it in a small bowl


  • Garnish with garlic, lemon juice, salt and pepper
  • Put the bacon directly on the grill (about 10-15 minutes)
  • Put the tortillas on the grill directly (just to warm and blacken)
  • When everything is finished, grab your tortillas, stuff them with the veggies and bacon, garnish with the greens and enjoy!


I love taco night!

Question of the Night: What is your GO-TO taco?  Fish? Beef? Veggie?  Simple?

A Bake That Didn’t Bake

I have a question for all my smart bloggers out there today after a very odd baking experience that I had this morning/afternoon :).

This Morning

As is normal pretty much every morning, Zach got up way before me (and the sunrise) this morning.  Think 6:something.

By the time I was stirring closer to 8 AM — Zach’s appetite had plenty of time to build and create something delicious.

He woke me up with ideas of a fun bread/bake using a box mix of blueberry muffins that we had in our cabinet for far-too-long (It may or may not have moved across the country with us).

I was a bit skeptical — but he was very excited and did some homework on what we could do.  So I agreed to pick up some necessary ingredients after my run — and take a shot at a:

Blueberry Coffee Crumble with Raspberry Filling

The major players

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So let’s try and put together a very odd baking experience.

I started the process by making the filling, my homemade raspberry jam as the filling to the bread.  This part actually turned out really well.  Sweet, tangy, and just like you want it :).

While that was on the stove top, I made the crumble topping.

Crumble Topping


  • 1/2 plus 1/8 cup of Oat flour
  • 1/2 plus 1/8 cup of granulated sugar
  • 3 melted tablespoons of butter

I literally just sifted the dry ingredients and then mixed in the melted butter.  Easy peasy and it made a delicious crumble topping.



I let the jam cool in the freezer for about 30 minutes before I worked on the cake/bread mix.

Blueberry “bread”


  • One bix of jiffy blueberry muffin mix (meant to make 4-6 muffins)
  • 2 egg whites
  • teaspoon of vanilla
  • 1/4 cup of 2% milk
  • 2 handfuls of frozen wild blueberries
  • 2 tablespoons of oat flour (added at the end to make dough thicker)

I added the egg whites and milk per instructions on the box to make into a coffee cake.  I added the oat flour, vanilla, and wild blueberries per taste.

I tasted the mix and was happy with where it was starting.

By the time I was confident that the jam had set, and everything would be ready to go, I added everything together.

First:  pour the blueberry bread into a greased bread pan

Second: spead the raspberry jam on top

Third:  put the crumble on top of the jam layer


The box had guessed that it would take about 20 -25 minutes to bake.

For the first 20 minutes, I baked it with foil on, to keep from burning the crumble.

We pulled off the foil thinking it would be another 15 minutes.

15 minutes later, nowhere near set.

30 minutes later, nowhere closer.

an HOUR later, still far from set.  So we uped the temp to 375 degrees, put the foil back on, and let it cook another 20 minutes.

STILL unset.

We were PERPLEXED.  I know we took a lot of liberties with this “recipe” . . . but I had never seen anything like this happen before when I’ve made bread or any baked goods.

About 2 hours after we started, the bread was still wet on top, but a toothpick came out clean.  So, I made an executive decision to pull it out, even though the top appeared a bit “goopy” (for lack of better word.

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Ultimately, this is what we came out with.

Don’t get me wrong, I wouldn’t bring this to a party or to share — but the two of us still ate it!

To be completely honest — it tasted GREAT.  Crispy on the edges, and the topping was crumbly on top, and almost caramelly in the goopy parts.   So I wasn’t complaining on flavor, just really unsure of what happened or what I may have done?!

So here is where I’m reaching out to all of you — my expeirenced baking friends (or anyone who has an opinion!) —

What did I do?  What could I have done different? Has anything like this happened to you before?


Eyebrows + Cookie Recipe!

I’ve got a great healthy chocolate chip cookie recipe for you, but need to get to business before pleasure.

My wedding tasks today included:

  • work on vows
  • get eyebrows waxed

Boys, I know the second sounds silly, but you have no idea how much better I feel now that my brows are under control.

I had a 515 appointment at Brows on 15th in Denver.

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I am ashamed to admit that I haven’t had my eye brows done since I was in Chicago, so when my make up artist saw me a few weeks ago she basically made me an appointment for week of.

My appointment was about 15 minutes late due to the person before me being very late, but otherwise my experience at Brow was great!  Kat, the woman who worked on my bushes, and I had a really interesting conversation about marriage and her advice for me.

Oh, and I did get a start on my vows.  I’m starting to feel MUCH better about the whole idea of us writing our own vows…


I didn’t get home until after 6, and Zach was still busy himself, but he had at least gone to get what we need for dinner tonight.

On the Menu: lamb shank, corn on the cob, and homemade fruit salad.

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Zach had crusted the lamb with herbs, toasted bread and butter.  The corn was grilled as is.  And the fruit salad included blueberries, raspberries and melon.

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And now, to the good stuff. What I’ve kept you all waiting for.

The cookie recipe from yesterday 🙂

Small(ish) Batch Chocolate Chip Cookies

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Yields 12 smallish cookies


  • 1/4 cup Whole Wheat flour
  • 1/4 cup All Purpose flour
  • large pinch of baking soda
  • large pinch of salt
  • 1/2 cup of applesauce
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated sugar (plus 1 tablespoon added to taste at end)
  • 1/2 teaspoon of vanilla
  • 1 egg white
  • 1 cup of chocolate chips
  • Splash of milk


  • Begin by preheating your oven to 350 degrees and spraying/buttering your cookie sheet
  • Sift the flours, salt, and baking soda together in a mixing bowl
  • Mix the sugars and applesauce together well in a large mixing bowl.
  • Slowly add the dry ingredients to the wet ingredients, adding the dry in stages
  • Add the egg white to the mixture
  • Add the chocolate chips to the mixture
  • I added a tablespoon of sugar and splash of milk at the end based on taste and teture.
  • Using a spoon or small ice cream scoop, place dough on cookie sheet with 1-2 inches between each cookie.
  • Bake for 9-12 minute
  • Enjoy!

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Review:  I have decided that I THINK it’s the applesauce (in place of butter) that keeps cookies from being crunchy and thin like some chocolate chip cookies.  With applesauce, cookies always come out a bit more like cake.  These cookies were still a bit cake like, but not as much as my other healthy cookies.  I approve of this healthy version, and I think Zach does as well!

OK — snuggle time with the family.  Well that and cookies 🙂