You’ve probably heard since it’s all over the news, it’s really really COLD here in Minnesota right now. So cold I have been in the gym the last three days in a row. The wind chills are way below zero…like minus 30. It’s icy and therefore not exactly the best running conditions?.
I have plenty of good running gear and actually prefer running outside, but the treadmill won the past couple days. Besides I am not training for any races right now so it’s been fun to take on a new challenge and try a new piece of equipment I normally don’t have the time for when I am training.
If you have the time, try running stairs a few times a week. I am doing 5 minutes this week and next week I’ll increase my time to 10 minutes. Than 15, and the last week in January, 20 minutes. It’s been fun to mix things up a bit!
You know what else I discovered with this cold snap? I crave spicier food. Maybe it’s the heat in the food that warms up my insides and makes me feel all cozy and warm on the outside too. I know one thing, I’ll never buy canned or jarred enchilada sauce again. YUM!
Both my husband and I love Mexican food and we espeically love enchiladas. I decided to make these vegan since I had so many yummy veggies on hand.
Truly the best part about my enchiladas this time around was not all the yummy veggies, but this sauce. Did I just say that? Say what? I love veggies but this sauce definitely took these enchiladas to the next level.
Why buy canned when you can make homemade?
So next time you realize you’re hungry for enchiladas, but don’t have any sauce on hand, don’t panic! This is easy and takes less than 5 minutes…or maybe 10. This is a breeze to make and it’s inexpensive too! One of those win-win-win situations we love so much, right?.
I know there are many recipes for enchilada sauce that use different techniques. I personally love spicy food, but feel free to modify the cayenne pepper to your taste. Or throw in some dried chilies for even more spice. This sauce, unlike most canned ones, has no gluten and vegetable oils making this much healthier!
What can I say, I enjoy playing with recipes and making them healthier. It’s the way I roll I guess! Anyways, this sauce is not only for enchiladas by the way. Try it on zoodles, quesadillas or as a marinade. Really, that awesome. I love it.
Maybe you’ll love it too, my husband sure did. He said “this sauce is as good as any I’ve ever had in a Mexican Restaurant and certainty better than canned!” ENJOY!
HOMEMADE ENCHILADA SAUCE
INGREDIENTS:
- 2 tablespoons Coconut Ghee or Extra Virgin Olive Oil
- 2 tablespoons arrow-root powder
- 1 1/2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin.
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 scant cup (8 ounces) tomato paste
- 1 1/2 cups chicken stock
- 1/2 teaspoon Himalayan sea salt
DIRECTIONS:
- In a medium pot, melt the coconut butter over medium heat or simply add the oil and increase heat to medium.
- Stir in the arrow-root until a thin paste forms.
- Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.
- Stir in the tomato paste followed by the broth. Whisk until smooth.
- Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened for about 5 minutes, or longer if desired.
[reminder]Do you run outside in the cold? What’s your favorite piece of Winter Running Gear? [/reminder]
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