Y'all know I love a holiday, and Cinco de Mayo is no exception! I'll take any excuse to drink margaritas and eat Mexican food, preferably on a warm patio. Of course, this year, a patio was not possible for me. Many of Memphis' restaurants reopened this week, and I heard the patio at Cafe Ole yesterday was as packed as legally allowable in this socially distant era. But I'm staying home!
Still yet, I had a party of one at my house! I even wore my Cinco de Moe's 5K tee (from last year's burrito run).
I started the morning with a 3-mile interval run, followed by my usual post-run rice bowl (with guac salsa) and a Mango Strawberry Margarita Protein Smoothie (1 cup frozen mango, 1/2 strawberries, handful of spinach, juice of one lime, scoop of Complement Plus protein, tablespoon of flax seeds, and about 1/4 tsp pink salt). Yum! All that was missing was the tequila!
My lunch was not Mexican-themed (leftover red lentil curry), but in the afternoon, I snacked on Tortilla Chips with Bean Dip & Guac Salsa. I love that Fritos bean dip is accidentally vegan!
At 5 pm, I clocked out of work (from home) and made a classic margarita with nothing but tequila, lime juice, and triple sec. Nothing beats a simple three-ingredient marg.
Unfortunately, I didn't realize Cinco de Mayo fell on Taco Tuesday when I did my grocery shopping. I bought stuff to make Bean & Rice Burritos instead of tacos!
But that's okay. I actually like burritos better anyway! This burrito has black beans, brown rice, sauteed bell pepper, onion, spinach, and corn, Miyoko's cheddar shreds, lettuce, black olives, avocado, tomato, roasted garlic salsa, and homemade chipotle cashew cream. YUM!!
After dinner, I made marg #2! For that one, I used a Skinnies sugar-free stevia-sweetened margarita powder that you mix with sparkling water and tequila for a low-cal marg. Not as good as the original but still tasty.