I went on my first run in Pittsburgh today! I have an internship in downtown Pittsburgh at Brunner and I’m staying in Mount Washington. I thought the hills in Athens prepared me somewhat for the hilly terrain of Pittsburgh but boy was I wrong! I could barely keep jogging after ten minutes of running uphill :/ Running here is going to be tough but I think I’m up for the challenge :)
Sorry this is my first post in a while but I’ve been stressing over final exams. Today marked my last day of college for sophomore year! I can’t believe how fast two years went by. Anyways, now I will have more time to keep my blog up-to-date. In celebration of leaving dorm life for good and finally being able to cook using an actual oven and stove, I dedicate this post to my first recipe for APARTMENT living :) Enjoy!
6 servings, Cost per serving: $0.45
16-oz can original or barbecue baked beans
15-oz can Mexican style stewed tomatoes, with juice
11-oz can whole kernel corn, drained
1-1/2 C instant brown rice
¼ cup salsa
Combine all the ingredients, plus 1 cup water into a non-stick skillet. Bring to
a boil. Reduce heat to low, cover, and simmer for 10 minutes. Enjoy!
*Did you know?
You can reduce the sodium/salt in your meals by choosing low-sodium or sodium reduced canned products. Also, draining and rinsing canned vegetables and beans
will remove excess sodium from the food.
Nutrition Information, per serving (about 1 cup):
240 calories, 1.5 g total fat, 48 g carbohydrate, 7 g dietary fiber, 7 g protein,
710 mg sodium, good source of iron and vitamin C