dedication, food, goals, Uncategorized

Breaking up with the past, and more…

I didn’t blog last week…we all have those weeks that catch up with us and we find ourselves too busy to have time to unwind.
And this blog, is my unwind/rant/let it all go type of space.

Last week I only logged 10 miles. 2 runs with my hubby, and a five miler on my own. I see myself getting stronger, and a tad faster despite the impeding humidity. We gave ourselves the weekend off, as my hubby was suffering from a pretty sore knee and I don’t want him to get injured before official half marathon training starts next month.

Last week I cut out nearly all gluten, processed foods, and wheat to see if it helps my tummy issues. So far, not a big change, but I am continuing on my search for a healthier me. I am down 1 lb. with 8 more to go.

Last week I let some unnamed ghosts of the past haunt me, and I have since then kicked my own tail, and have decided to quit chasing relationships that don’t exist and focus on the great people in my life instead. It’s a daily struggle, but I’ll keep movin’ forward.

Last weekend, I spent the weekend with my family having fun in the city, and working hard on our home. We also enjoyed some yummy octopus that I can proudly say my kids ate and loved. I was also blessed to attend church with my family and friends, who have become family to me in these last three years of living in the Midwest. I even attending my running sister’s first Mary Kay party! What fun to be pampered for 2 hours!

me and the hubs at our favorite place in Chicago!
me and the hubs at our favorite place in Chicago!

Carolyn's first MK party!
Carolyn’s first MK party!
Final dish, grilled octopus served over an arugula and escarole salad with sautéed shitake mushrooms, garnished with a red pepper relish
Final dish, grilled octopus served over an arugula and escarole salad with sautéed shitake mushrooms, garnished with a red pepper relish
my amazing daughters that will try anything I put in front of them!
my amazing daughters that will try anything I put in front of them!

Memorial day we spent the day staining our deck, weeding the garden, and trimming the hedges that have somehow have TREES growing in them…WHAT? I have the scars to prove it, LOL. I got nearly 2 miles in before some major storms hit, and kept my pace in a sub 9 min mile pace. My goal is to keep that pace for many more miles, but I am starting this goal with realistic expectations.

Our deck!
Our deck!

Last night, my husband and I watched my all time favorite show, “The Master Chef” and I was reminded of my desire to be a professional Chef/cook one day. Besides running, I find myself at peace the most when I am in the kitchen ‘creating.’ He urged me to try out last year, but sadly real life can get in the way of our life goals and dreams sometimes and we have to keep plugging forward in jobs that satisfy the ultimate purpose of paying the bills, not fueling the life passions we may currently covet.

Love. This. Show.
Love. This. Show.

Tonight, the hubby and I ran our 2 miles in a gazillion percent humidity at a 9:18 min mile average pace. Not our best, but we got out on the trails before we were hit with some crazy storms.

As much as I preach it, I am still learning myself…to Keep. Movin’. Forward.

food

Pork, black bean, and quinoa stuff peppers

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What you’ll need-

Ground pork (I grinded my own, using left over ribs from last weekend)

1 package of quinoa, cooked according to the package directions (reserve 1/2 for plating)

Add in taco seasoning, kosher salt & pepper (I always use kosher salt and freshly ground black pepper), 1/4 cup of water and dry cilantro-mix well

One can of black beans, rinsed well

1/2 onion diced

Mix all these ingredients together, and set aside (remember to use only half the quinoa in the mixture)

Prepare your peppers by cutting off the top and cleaning out the ribs and seeds.

If needed, cut the bottoms just slightly to flatten them out so they won’t tip over.

Place your peppers in a casserole dish, and drizzle with extra virgin olive oil, and season with salt and pepper. Spoon your mixture, packing well, into each pepper.

Sprinkle with your favorite cheese (optional), I used grated Queso fresco (a white Mexican cheese), and bake at 350 or until the cheese is golden brown. 

To serve, take a spoonful of the reserved quinoa and place it in the middle of your plate.  Take the pepper, and place in the middle of the quinoa, as it helps anchor the pepper.

I served with freshly steamed green beans.  DELISH!

 

Enjoy!

 

food

BBQ chicken #whatsfordinner

My husband and I LOVE to watch cooking shows…it’s pretty much the only television I watch anymore. Last night we watched, “Diners, Drive-ins and Dives” as they featured a place we used to eat when we lived in San Antonio, Texas.

This immediately made us hungry for good BBQ. Sadly you can’t find a lot of good BBQ up here in Chiberia, so you know what that meant, right?

Right…I decided to tackle making homemade BBQ sauce-something I’ve never attempted. As always, I don’t ‘measure’ exactly, more so I use my pallet to judge how much of each ingredient I need. So take these ‘measurements’ with a grain of salt. lol, no pun intended.

BBQ Sauce-what you’ll need:
2 cups of ketchup
1/2 cup of brown sugar
a few splashes of Worcestershire sauce
a few splashes of apple cider vinegar
Dash of cayenne pepper
kosher salt and pepper to taste
2 cloves of garlic, finely minced
Mix together in a bowl, transfer into a sauce pan, and simmer on low heat for about 25 minutes.

Chicken prep:
Pre-heat oven to 275 degrees
Pat chicken dry, and season with salt and pepper
Heat extra virgin olive oil in a sauté pan to medium/high heat
Seer both sides for 3 minutes or so until golden brown (do not cook through)
Place chicken in a casserole dish (I line mine with aluminum foil for easy clean-up) and liberally cover with the BBQ sauce you’ve prepared.
Cover with foil, and bake for about 90 minutes to 2 hours.

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Serve with your favorite sides! I sautéed veggies, and made homemade chips! Although I did fry the chips, I used peanut oil which is a little better for you? I only had a few!! LOL!

Enjoy!

food

Shrimp salad with chopped veggies

Do you need a great, quick, and easy ‘go-to’ meal for those nights you don’t feel like slaving over the stove after a long day? This recipe will surely make your palate dance, and your belly full.

What you’ll need:
One bag of large, precooked shrimp. (I prefer tail on, as they seem larger and you get more bang for your buck-simply thaw and remove the tail)
1 red pepper, sliced in strips
1/2 of a red onion, thinly sliced (place slices in a bowl of water for 10 minutes to remove some of the ‘bite’)
1 cup of chopped broccoli
10-12 cherry tomatoes, sliced
1 head of romaine lettuce torn/chopped

Chop/prepare all of your veggies and lettuce, and set aside. Don’t forget to also season lightly with a sprinkle of kosher salt and pepper! I like to serve my shrimp lightly sautéed over my salad, so I season it with kosher salt and pepper, and sear quickly over high heat in a pan drizzled with extra virgin olive oil. Drain on a paper towel, and serve atop your salad.

Serve with your favorite dressing (mine is in the pic-YUM) and enjoy!

Prep time is only 10-15 minutes, so this is a win win on a week night!
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