Recipe: Kale Tacos

July 21, 2014

I had the day off from work today, but I was a busy running errands, doing computer work, and I finally got in to see the doctor after two months since I was last seen.

I saw a midwife at Alaska Women’s Health and as expected, everything is progressing well. I measured right at where I should be, there was a strong heartbeat, and the midwife was happy to see I was healthy and trying to run as much as I could.

After my appointment I met up for lunch with Craig and ran several errands. I made a stop at Target and was so happy to find my favorite “chip” clips in the dollar section.


I also had a picture made from our clam digging trip last weekend and framed for my mother-in-law’s birthday today. She had made the comment she wanted the picture framed to add to her “Alaskan wall” at home, so it was the perfect gift for her.


Tonight for dinner, Craig made his infamous kale tacos–a recipe he created in college. I originally had the recipe on a previous blog post but it didn’t get transferred over when I became self-hosted, so I decided to share the recipe again.

Craig started by sauteing veggies in a little oil on the stovetop.


At the same time, he also fried corn tortillas on both sides on the griddle with some mozzarella cheese melted on top. DSC_0010

Once the cheese was melted and veggies sauteed, he added the veggies to the tortilla shell and dinner was served. DSC_0012

Kale Tacos

Servings: 2


1 Tablespoon olive oil

1/4 bunch kale, torn into bite-sized pieces

1 cup broccoli, cut

1/2 cup tomatoes, diced

1/2 cup onion, sliced

1 Tablespoon taco seasoning

4 corn tortillas

shredded mozzarella cheese



1. Saute kale, broccoli, tomatoes, and onions in a saucepan with olive oil.

2. Add taco seasoning to veggies and continue to saute until veggies are tender.

3. Grill tortilla shells on griddle. After flipping over, top with shredded cheese.

4. Add veggies to tortilla and top with sliced avocado.

I also had a nectarine to eat. I think nectarines have to be my favorite fruit. This one was a little crunchy, but that’s exactly how I like them.



I am moving right along in this pregnancy. I just finished my 26th week of pregnancy and this is how my workouts looked this week.

Workouts for July 14 – 20


4 miles

I actually did a run/walk for 45 minutes. My pain was better–still not great but better.


2 miles

Ran/walked for 30 minutes. Sometimes I felt better running than walking.


Off – chiropractor and ART appointment


5 miles/45:00/average pace – 9:00

Am definitely starting to feel better. I still took a handful of walk breaks, but at least I was able to run more.


3 miles/27:26/average pace – 9:14 + 30 minutes of weight lifting

I didn’t walk until 1.75 miles, which was further than I have made it since dealing with my pelvis/groin pain.


Off – rest day before the race


6.5 miles/50:35/average pace – 7:45

Her Tern Quarter Marathon

Total: 20.5 miles


Runner’s World Cover Contest


Runner’s World is having a contest to be featured on the cover of their magazine. I wanted to feature one local Anchorage runner, who would definitely be deserving of this honor. I don’t know her myself, but my husband and brother-in-law went to high school with her and know her from school. Sabrina has Cystic Fibrosis (CF) but manages the mucus building up in her lungs through running. She also ran Lost Lakes, a very popular trail race, which benefits those with CF.

I thought about entering the contest myself but am hesitant now because I don’t feel nowhere near worthy after hearing her story. Click HERE to vote for Sabrina.

1 Comment

Comments are closed.

%d bloggers like this: