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| My favorite place to run! Right along the Fox River
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| New Kicks, breaking in for my upcoming races |
Running, Recipes, and Real life adventures!
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| My favorite place to run! Right along the Fox River
|
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| New Kicks, breaking in for my upcoming races |
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.
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| 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.
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| 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.
I hope you all had a blessed holiday weekend, and hope as well for strong runs, healthy friends and family, and many blessings to you all!
<3Chelle
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| Kyla and I at the start! |
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| Us, at the finish, 92 degrees and HOT! |
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| The best group of runners I know!!!!! |
We will be wearing this skirt, with the orange top, my favorite color, YAY!!!
Cube 4 chicken breasts rather small and add salt, pepper, lime juice, chili powder, adobo seasoning and fajita seasoning. Let this sit while you prepare the diced red onion, garlic, capers, and olives.
Mix these four ingredients into a bowl, and then saute’ over medium heat until slightly translucent. Next, add your chicken that has been marinating.
Once cooked, take off the heat and let cool completely.
The dough was rather easy, and I DON’T do well with baking…Simply at 3 cups of flour to 1 teaspoon of salt in a bowl. In a second bowl, whisk 1 egg, and 1 egg white with a teaspoon of vinegar.
Cut in 3 teaspoons of shortening, and then mix the wet and dry mixture together, being careful to not over knead. Once a nice ball is formed, wrap in plastic and place in the fridge for an hour. While this was chilling and my meat was cooling, I made my famous dipping sauce that my whole family loves.
Three spoonfulls of mayo, 2 spoonfulls of sour cream, 2 cloves of garlic grated on a micro-grater, kosher salt, pepper, smoked paprika and cayenne pepper and 2 green onions finely chopped make this sauce a WIN!
Next I prepared my squash by simply peeling, cubing, and adding salt, pepper and a touch of cayenne as well as minced garlic and shallots. I roasted the squash for about 35 minutes at 350 degrees. At 25 minutes, I added half a can of diced tomatoes as well as chopped green onion and cooked the remaining 10 minutes. YUM!
Now it was time to roll out the dough and start assembling my empanadas!
(I used a martini glass to cut these out, worked perfectly!!)
Make sure not to overstuff, and crimp with a fork to keep your stuff from pouring out!
Brush with an egg wash, and sprinkle with chili powder and ciliantro for color! I baked for about 35 minutes at 350 degrees!
Here is the complete meal (apologies for the paper plates, after 2 hours of cooking I didn’t feel like doing more dishes, LOL), with doctored up refried beans…added some smoked paprika, garlic, salt, pepper and cilantro for awesome flavor!!!
Thanks for hanging in there for this long post!!! Hope you all have a wonderful week!!!
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