As you’re reading this, my ass has been out on the trail, to work, and is currently dashing to Charlotte to see my little brother graduate.
I’m not sure what to say, cause I remember when he was born and now he’s graduating high school, and I cannot even.
I drove down to Charlotte on Thursday, but not after first noticing that I was sunburnet from a trail run early this week.
So I made it down to Charlotte just in the nick of time, but not before my dad sent me this to take us down memory lane..
He did great, and we were all so proud of him. And we followed the big day with a visit to the local Ihop to celebrate his big achievement. My brother’s favorite spot is Ihop, and he we had to give the man what he wants.
After such a huge accomplishment, once we got back to my parent’s house, we were all in a very nostalgic mood, and it all summed up to us looking at a bunch of old family pictures. For your viewing pleasure, I will share with you this…
Let’s switch gears for a minute.
Who likes nachos?
So a food that I’ve sort of struggled with is nachos. I love nachos like a ton, but they’re not particularly easy to fit into your plan, especially when you’ve suffered from gastritis. Nachos + an inflamed stomach lining don’t get along particularly well.
So, The Hungry Runner Girl posted a recipe for healthier nachos, and they weren’t particularly terrible. Actually, they were pretty good, so I’m gonna share with you! If you’re looking for a better way to do nachos….
Start with two baked potatoes. Slice em up, and layer a teensy bit of olive oil, salt, and pepper on top. Stick them in the oven for 30 minutes (my oven was a little overzelous, so make sure you keep tabs on how the potatoes are smelling). Pull them out, and add 1/4th of a cup of low-fat mexican cheese blend, and pop the potatoes back into the oven.
Melt them for about 4 minutes at the same temp. Once they’re done, add avocado, some beans and some corn, and a few jalapenos. You’ll end up with these…
What are your plans for this weekend?