Been busy!

I've been out of commission. Scrambling to get things done before the end of the semester. That's right the END of the semester!!! Today is my last day of classes and then the dread of finals. This is always about the time that I'm tempted to just drop out of law school. Not really. But kind of. ;)

Ryan started a new job, the Taylors were in town for Thanksgiving week, and my washing machine broke. That's something I've taken for granted. When was the last time you hauled off eight loads of laundry down to the laundromat? Me? Saturday and the Saturday before. But my new one is super sexy, and it comes tomorrow!!!

Also, remember a couple of posts ago when I was running like crazy? I did the Nike Women's marathon, then five days later Ragnar Las Vegas, and then the following weekend the Red Mountain Half Marathon. It was a lot of running. Well wouldn't you know it, my crappy osteoporosis bones didn't love it. I tried to run hard for the half, but after four miles, couldn't keep up my pace because of the pain. Why? oh, just another stress fracture. This one in my left FEMUR!!! Yep, the biggest bone in your body. While stress fractures to the femur are not nearly as common as other bones, it's almost always because of endurance running.

That means it's time for a break. And while it's hard to come to grips with the fact that I won't be running the new course for PF Changs Rock and Roll 1/2 Marathon this year (tear), I can at least still ride my bike and swim. And I really need to be serious about resting and getting healthy because I'm signed up for this:
IRONMAN ARIZONA 2012!!!!!!

I'm so excited, and scared, but mostly excited!!
So excuse my absence from posting again, but I'm going to buckle down and study and hope to not fail out of law school.

Vegan Butternut Squash Enchiladas

I have been obsessed with butternut squash this season! Between my two pumpkin shakes a day, and all the squash and sweet potato fries I've consumed since the temps have dropped into the double digits, (Arizona fall) I can't believe I haven't turned orange yet. Oh well, I'm sure it'll come sometime before Thanksgiving!

This is so yummy!! And easy peasy.

So that's two plusses.

Now you have no excuse.

You need to make these!

1 Med Butternut squash cubed up (go to Costco and buy it pre-cubed!)

8 Flour tortillas (we go burrito size on these - also from Costco, the cook and eat ones)

1 can Black beans

1 cup Frozen Corn

1 med Onion

1/2 tsp. Garlic salt *

1/2 tsp. each Cinnamon and Nutmeg

1 tsp. Cumin

1 can Hatch green enchilada sauce

Shredded Mozzarella (we used Rice cheese and it was fantastic!)

I start by spaying a sheet with non-stick spray, dump the butternut squash on them, and then liberally salt and pepper. Throw them in the oven at 375º for about 25 minutes while you prep the rest of the stuff.

Chop the onion and sauté in a skillet over med high heat until translucent. Add the beans and corn and warm up.

Cook your tortillas if you bought the cook and eat kind.

Pull your squash out of the oven and sprinkle with your spices.

*I just dump the spices in my hand and guess to how much I actually use, but I think you'll be safe with these approximations. ;)

Then mash the squash all up. Oh man, it'll smell soooo good!

Then pour some enchilada sauce at the bottom of a 9x13 pan. Take your tortillas, and spread a good amount of the squash in the middle of them, then a couple scoops of the bean/corn mixture. Roll up and place in the pan, and when finished, cover with the remaining enchilada sauce.

Bake in your 375º oven for 30 minutes, covering with cheese for the last five minutes.

Enjoy your healthy enchiladas.