Do you ever take a spring break, even though it’s not really built in to work-life? This last weekend we went climbing in New Mexico. I’ve been looking forward to the trip for weeks. Time in the desert is just the right kind of unplugging: no screens, no desk chairs. Just dust, dirt and the moon.

Last month, I started a Best Self Journal. Have you heard of it? It was recommended to me by co-workers as a journal that gets you into a journalling habit and also tracks you towards goals. The journal is a 13-week track, and one of my goals was to send three V6s outside. This trip was one of our first climbing trips this season, so was also a time for me to really dig my heels and focus. In the end, I did one V6 and even one V7 — exceeding my own expectations for the weekend! Maybe I needed a more aggressive goal since there are still 10 weeks left in my journal. Mostly, I think I just needed to believe I could do it.

This is where my mind has been: journalling, planning, climbing. Admittedly I’ve put less energy to cooking as of late, but that’s how life goes, ebbing and flowing. Between everything else going on, this chicken was a standout meal. The combination of pineapple and chipotle is sweet and spicy and grilling season is just starting to call (well-grilled chicken is SO juicy and satisfying).

Pineapple Chipotle Chicken Fajita Bowls

Published March 26, 2019 by Caitlin Sherwood

Serves: 6 | Active Time: 50 minutes

Ingredients:

For marinade:

4 tablespoons adobo sauce from a from a can of chipotles in adobo

2 tablespoons maple

4 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon salt

2 tablespoons olive oil

1/2 teaspoon ground cumin

1teaspoon dried oregano

2 tablespoons lime juice

To serve:

1 pound boneless, skinless chicken breasts

2 bell peppers, cut into strips

3-4 slices of fresh pineapple

1 cup black beans (cooked)

1 cup corn (cooked)

1-2 cups rice (cooked)

Garnish: cilantro, sliced avocado, sliced jalapeño

Directions:

Marinate chicken: combine all ingredients for marinade in an air-tight container large enough to fit the chicken. Place chicken in marinade and turn to coat. Then, close container and marinate in refrigerator for 4-12 hours.
When ready to cook: light a grill with a medium-high flame, and allow grill to heat to 450-500°F. Place chicken on grill and cook, with grill lid closed, for 5 minutes without moving. Then, using tongs and/or a metal spatula, flip chicken. Brush chicken with remaining marinade. Cook on second side for 5 more minutes, or until chicken is cooked through and reaches an internal temperature of 165°F. Move chicken to a clean plate, and set aside.
Place pineapple and bell peppers on grill, turning after 3-4 minutes. Cook for 3-4 more minutes, and then remove from heat. Turn off grill.
In serving bowls, divide rice, corn, and beans. Add bell peppers and pineapple. Slice chicken and divide among bowls.
Garnish with cilantro, avocado, and sliced jalapeño to taste.

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What do you do when you need a "reset"?

Last week, we had a really grey day. It wasn't just cloudy--it actually hailed and snowed before the clouds gave way! It left a heavy feeling on everything: spring's first daffodils sagged to the ground, people moved slowly, and my pep, which often correlates with sunny weather, settled at ho-hum levels.

Often my "reset" button is going for a run. When I'm in a rut, running is like mediation for me. The practice of mediation usually emphasizes not thinking at all, but I struggle with that. The meditative state I find while on a run is different. It's quiet so that I can reflect, but I can't think too hard. Instead my mind just wanders in an unconstrained stream of consciousness.

I love the freedom that comes with running, so when I awoke to that grey, grey day last week, I was sort of bummed. Not only was the cloud cover leaving me feeling "blah," it was keeping me from enjoying springtime on the trail. I needed something to make the morning brighter. The answer: a Paleo Carrot Cake Coconut Smoothie.

The color of this smoothie was enough to get me excited. And then I took a sip, and left that grey-mood on the floor. It was creamy and luscious (thank you, coconut milk!), and bright and fresh (an you too, fresh ginger and pineapple!). I used coconut water, which is great for hydration--this smoothie probably would makes a great post run gulp, but hey--sometimes you wake up to hail and you just have to take life as it comes. Packed with Vitamins A and C, this smoothie is a powerhouse in a glass and totally brightened my week. I hope it can do the same for you!