|PS, our gym just got this new treadmill and it not only gives you an incline option but also a decline option. Hello, hills in Tampa.|
Dinner last night was butternut squash tacos (if you've never had them at Taco Bus, go there today and order it) but we both felt like taco salads which worked perfectly and we watched Arrested Development while eating (Happy Cinco de Cuatro!) so it just felt right. I made the corn salsa from last week again but added half of a jalapeno this time around. I also remembered to buy an avocado which was delicious. Matt cut and cleaned out the squash for me and I seasoned it with garlic and salt/pepper before roasting it for 45 minutes at 425. Once cooled, I cut it into pieces and sauteed it with taco seasoning on the stove.
|Price comparison: Ground round at Publix was on sale this week for $3.99/pound. This butternut squash was .79/pound at the farmer's market (not on sale). I rest my case.|
For this weeks taco night I bought some orange bell pepper, jalapeno and avocado to change things up from last week's taco night. Matt added ranch dressing to his but I added nothing but sriracha and it was perfecto.