Keeping Things Running, Vol.1
April 17, 2020
This is a new series we are kicking off to share with you the interesting, inspiring, relaxing, and tasty morsels that are keeping things running for the Janji team. Keep the positivity going!
Jellyfish Live Cam
While there are many ways to calm your nerves, such as running, we’ve not found anything more soothing while indoors than tuning into the Jellyfish Live Cam from the Monterey Bay Aquarium for fifteen minutes.
Every Single Street with Rickey Gates
Rickey Gates, who ran across America in 2017 and then decided to run every single street in San Francisco, reminds us of the definition of mindfulness — “to be 100% in the place where you are.” This is something we’ve been thinking about on our runs lately, as well as how “to explore our own potential in a city” and the power of a smile!
Unsung Hero, Sue
Sue and her family are the owners of Accurate Services, our fulfillment warehouse partner. Operating an independent, family run distribution center is challenging in normal times, but Sue and the Accurate team have not only continued operating safely, they have transitioned their small in-house sewing production line to making hundreds of thousands of masks for states in the Northeast. We want to give a big virtual hug to her, her family and the entire team at Accurate for the work they are doing.
The Check-in with Cash and Jess
Conor Cashin is the General Manager and "Team Captain" for Heartbreak Hill Running Company.
“Stick to your routine [as much as you can]. I’m still getting up and out the door to run at about the same time as I was before the shutdown. It’s been keeping me grounded, organized, and able to be more productive. But it’s also good to break up the day and remember to do something fun.”
Jess Barnard is a freelance creative, photographer and former runner for the Philippines National Team.
“As long as I get out the door once a day for a 15~30 mins walk or run, I’m okay. I bring my camera, blast my headphones, breath in some fresh air. This time has actually been a great opportunity for me to dive deeper into things I don’t normally do...like yoga! Also, try dancing alone in your living room. It’s the best.”
Stand with Small
We have proudly joined forces with the collective of small, mission driven brands brought together by our friends at United By Blue to help one another in this unprecedented time. We are strong believers and supporters of the so-called “underdog" at Janji, and by uniting, we will continue to thrive, change the status quo, and make strides toward a better world, together. Check out this amazing collective of small brands and get 20~40% off all of them now.
Socially Responsible Running
A poem by Sydney Zester
moments of comfort &
the next day
gave her a
Recipe: Migas Breakfast Tacos
(courtesy of Janji's Creative Director)
Breakfast tacos are a fast and easy way to fuel up for the day or refuel after a morning run. Migas is a fun Tex-Mex variation that combines soft scrambled eggs with crushed tortilla chips (folded in during cooking), peppers (bell peppers are typical but any kind really works), and often cheese, although we are skipping that in this recipe. Plus this is a great way to use those pesky pieces of leftover crumbs at the bottom of the chip bag.
This recipe is dairy free and gluten free (if you use corn tortillas). Vegan option below as well.
3 large eggs (for a vegan substitute, scramble 14oz Silken Tofu:1 tsp nutritional yeast)
3~4 small tortillas (your choice)
crushed tortilla chips, handful (we like blue corn)
1~2 tbsp olive oil (Spanish varietal recommended for a well-rounded, smooth flavor)
1~2 lemon wedges
salt / black pepper / cumin to taste (generous pinch of each)
1 tbsp jalapeño pepper, small dice (plus rings reserved for garnish)
1 tsp fresh ground dried chili (we use bird’s eye for their fruity, not-too-hot heat)
cilantro / pico de gallo / salsa / hot sauce / lime to finish
Method ~5mins cook time
Heat olive oil in a skillet over medium-low heat. Once the oil is warm, crack in the eggs. Keep the heat low to slow cook the eggs, “folding” them every 15~20 seconds. Add in the pinches of salt, black pepper, cumin and crushed dried chili. Continue to lightly fold/agitate the eggs (they should not be constantly stirred, let ‘em settle, then mix). Once the eggs look about half cooked (read half liquidy), squeeze in the lemon juice and add in the diced jalapeño (or pepper of choice) and crushed tortilla chips. When the eggs are almost completely opaque, turn off the heat and fold another 1~2x on itself to finish cooking with residual heat.
Heat up the tortillas in a pan or directly over flame. Once hot to the touch, plate the tortillas, add the Migas mix and your garnishes of choice.