Tonight’s workout plan brought an hour long easy run along the river. It was cool out which was a nice relief to the heat of yesterday. I was tired and a little sore from all the plyometrics yesterday, so an easy run felt good on the legs. After the run I had limited energy to make dinner, but still wanted a comforting meal.
Tonight’s challenge: Dinner in 20 minutes or less: Here’s what it brought:
I started w/ 98% lean grass fed ground beef burgers…and added: 
Skillet Baby Potatoes:
1/2 Medium Onion
5 baby red potatoes
1/2 sweet potato
7 Mushrooms
5 brussel sprouts
1 clove garlic
1 tbsp Coconut Oil
– Put baby potatoes and 1/2 sweet potato in microwave for 3.5 minutes (this is cheating, I know, but desperate times call for desperate measures).
– Quarter baby potatoes, slice sweet potatoes and halve brussel sprouts.
– Sautee onion, garlic and mushrooms with coconut oil for a couple minutes then add all ingredients stirring frequently for the next 5 minutes.
– Salt & Pepper to taste
Tomato Cucumber Avocado Salad 
2 medium tomatoes
2 medium cucumbers
1/2 avocado
1/2 cup chopped parsley
olive oil & balsamic vinegar
Chop tomatoes, slice cucumbers and put in bowl. Add sliced avocado and 1/2 cup parsley. Drizzle with olive oil and vinegar, salt & pepper to taste. Viola – 5 minutes max.
Parsley is an excellent addition to salads. Not only is it packed with vitamin C and minerals, it also helps ease water retention. Plus, it’s strong taste pairs nicely with milder vegetables like tomatoes and cucumbers.Who said cooking healthy had to be complicated?
RUNNING ON FULL 