Monday without miles

I haven’t ran in 6 days…first off, I am battling a terrible sinus infection that just seems to want to hang on with every ounce of literal crap it can…bah. My knee was bugging me quite badly until today, so I am hoping the rest was all I needed!

But I was blessed this weekend to get a TON done, and be able to spend time with family and friends.
Yesterday was mad cleaning, and crazy grocery shopping to prepare for our reaffirmation of a healthy lifestyle. We spent a pretty penny, but stocked up on organic meats, fresh veggies and fruit, and already had a HUGE bag of brown rice in the pantry. I know they say weight gain during training is normal, but I am NOT a fan of having tight fitting clothes, and refuse to buy new stuff. As my close friends know, I am very frugal with my money and normally only shop consignment. Wasting money on new clothes isn’t an option.

So today was a nice LAZY day. Other than washing bed clothes, I didn’t do a darn thing. I even spoiled myself by watching a movie on the couch…”Lucky one” was a must see!

Then it was time to cook…My FAVORITE thing in the world to do besides spending time with family and friends, and running of course.

On the menu was baked salmon with my Asian inspired sauce, fresh chopped salad with peach vinaigrette dressing, and basil infused brown rice. YUM.

My Asian inspired sauce consisted of a plethora of ingredients, of which I can’t totally recall but I’ll try.
In a bowl I put in a 1/4 stick of butter, crushed red pepper flakes, celery salt, kosher salt and freshly ground black pepper, Chinese allspice, garlic, hoisin sauce, and lemon zest. I melted this in the microwave, and applied liberally to two large salmon fillets. I baked the salmon at 350 for about 25 minutes until it flaked off of a fork.

While the salmon baked, I started up my rice cooker with brown rice. I add just a pat of unsalted butter, dry basil, and kosher salt and pepper. Set it, and forget it…I only stir once, maybe twice during the cooking process.

Finished rice! Was delicious!

I then prepared the vinaigrette dressing, by chopping up a fresh peach, adding white wine vinegar, extra virgin olive oil, salt and pepper, lemon juice and zest, and just a touch of the hoisin sauce. I put it all in the food processor and let it rip until finely pureed.

first stages of puree

Once it is completely pureed, it is time to strain…sometimes you have to work it through the strainer by using a spoon or whisk, but just be patient. It is well worth it!

Add a touch of salt and pepper to taste, and VOILA, you have a fresh peach vinaigrette. It was a hit by my hubby, so I was pleased. While the dressing was straining, I prepared my salad. Add whatever you like, but I used fresh romaine, peppers, red onion, cucumber, radishes, and cherry tomatoes that I halved. Sprinkle with a touch of freshly grated Parmesan cheese, and you have an awesome salad. Don’t forget to sprinkle with kosher salt and pepper! It gives that added YUM factor.

Take out the salmon, and I always let it rest a few minutes…

This was melt in your mouth, with a touch of heat GOODNESS. The whole family enjoyed this meal…

So although I wasn’t able to run, I know maybe this was God’s sign that I needed a little break from training. I’ll get out there and run tomorrow, snot rolling down my face and all…I have a 5K this weekend that I am pretty excited about…My first small race, and it’s called “Dash in the dark” in downtown St. Charles.