Running, Recipes, and Real life adventures!
Happy Sunday! I spent the last couple of hours cooking and meal prepping for the week. Baked chicken, steamed veggies and brown rice will be our main menus. I did make some yummy chicken soup for dinner with diced carrots, sweet potatoes, poblano peppers, onions, garlic and chicken. I seasoned with all kinds of spices, going towards lots of warm spices like cumin, turmeric, paprika and garlic/onion powder. Finished the day off with my plank.
How was your day?
Cheers,
Michelle
This weekly wrap up will be quick, because my hubby just got home from training THREE hours earlier than normal. #winning
Last week, I managed to work out 5/7 days. I ran 3 days, did 2 cardio workouts, and 2 strength training workouts. Today was my first official long run, of which I ran 6.14 miles and felt like I could’ve kept going for several more miles. WINNING.
After my run, I made my favorite post run meal. EGGS!
When the hubby texted at 2:30 saying he was getting out at around 4:00 P.M. I decided to make a nice Sunday Supper of baked Salmon, Sweet potato puree` and roasted broccoli. Easy, elegant, and healthy!
Hubby is almost out of the shower, and I am hanging on to every moment, so with that I bid you all goodnight!! I’m linking up with Holly and Tricia for the weekly wrap up! Please head over and check out the link up!
Are you training for any races right now? What’s your favorite post run meal? Do you gain weight during marathon training?
Have a great week, y’all!
Cheers!
❤ Michelle
It’s gotten too cold outside for me to run the last couple days, so I decided to warm up with some cooking! Especially after having to shovel snow when it’s a real feel of 5 degrees outside. Yup. FIVE. I will say, though, that I am in awe of my 16 year old who offered out of the blue to help me shovel? WHAT? I am still picking my jaw up off the groud. LOL!!
First, we’ll start with meatballs and spinach fettuccini (you can use whatever noodle you prefer). While I don’t make the pasta myself, I do buy fresh made from my local grocery store. I also take a little help with the marinara sauce by letting it simmer and adding some fresh herbs, crushed red pepper flakes, and garlic to give it a little more depth.
Meatballs
Preheat oven to 350 degrees
1 lb. of ground pork and 1 lb. of lean ground beef
1 cup of Italian bread crumbs
1 cup of grated parmesan cheese (use fresh if possible)
1/4 cup of fresh chopped Italian parsley
pinch of salt, pepper, red pepper flakes and Italian herb mix (Approximately 1 tablespoon each, to taste)
3 eggs
1/8 cup of extra virgin olive oil
Combine all ingredients and roll in to small golf ball size balls and place on a sheet tray that has been lined with parchment paper.
Bake at 350 degrees for 40 minutes.
Take a jar of GOOD marinara sauce (you know, the good stuff small markets make that don’t have all the added preservatives to it) and put into a wide, deep sauté pan. Turn on LOW, and let simmer. Add in fresh herbs, garlic, and red pepper flakes and cook on low for 20 minutes. Once the meatballs are done, add them to the sauce and let simmer for an additional 20 minutes. Cook your pasta according to package directions, and toss in your marinara sauce before serving!
Enjoy!!!!
What’s your favorite pasta dish? Today I am linking up with Holly and Tricia for the weekly wrap up!!!
I hope everyone has a great week! Things are getting REAL around here, with my hubby’s deployment training starting full speed tomorrow lasting the next 21 days. Our Nanny starts tomorrow, and I pray it will be a smooth transition for us all!
❤ Michelle
My weekend was all over the place in regards to emotional highs, lows, and everything in between. Although I’ll keep the reasoning behind my roller coaster a bit vague, I will say I have learned from the events and feel better for it. It’s all about moving forward, right?
Friday night was a quiet night filled with Netflix and relaxing after a yummy night of sushi. (Sushi is carbloading too, right? lol). It would be an early night for both the hubby and I as he had his reserve duty weekend and I had a long run in the wee hours of the morning. I got all my gear set out, battled with some tummy issues, and drank some water before bed. I woke up at 5:45 am, battled with some more tummy issues and finally got dressed and headed to run club. My friend Deb agreed to slow her pace and run my scheduled 13 miles with me. YAY!
The first half of our run was pretty uneventful despite me having to stop several times to stretch out my ITB that was pulling hard on my right knee. We laughed, talked, and laughed some more. Halfway through we stopped to take a selfie with the Fox River in the background.
The second half of our run was a bit tougher with some really strong winds on our faces, but we kept pushing forward. We finished strong, and celebrated with coffee (her) and pomegranate lemonade for me. I even splurged and had a breakfast sandwich on an ‘everything’ bagel. YUM.
I spent the rest of the day with my daughter’s, and we shopped til we dropped at “Once Upon a Child, “Plato’s Closet,” and Clothes Mentor” stocking up for our warmer weather wardrobe. We all found some really cute items, and everyone came out with smiles, especially my bank account. Gotta love consignment shopping!
Today was chores, food prep and Sunday Supper. I made my own protein smoothies and stored them in previously used water bottles! Recycling=Winning! The smoothies were simple.
Berry Mocha Smoothie
1/2 cup of blueberries, blackberries, and raspberries
3 scoops of chocolate protein powder
16 ounces of water
Liquefy in a blender, and strain out the seeds. Transfer to the bottles and refrigerate
Banana Strawberry Chocolate Smoothie
1 cup of strawberries
2 bananas
3 scoops of protein powder
16 ounces of water
Liquefy in a blender, and strain out the seeds. Transfer to the bottles and refrigerate
I also spent time organizing my groceries after shopping, getting everything prepped and ready for the week. I am battling the scale and my marathon weight gain, NOW.
Tonight’s Sunday Supper was a simple pork roast in the crock poat with roasted veggies.
Pork Roast in a crock pot
Season pork roast with kosher salt, pepper, garlic powder and season salt. Sear the roast on all sides in a cast iron skillet and set aside.
In your crock pot, add on can of tomato puree, 2 cups of unsalted chicken or veggie stock, roughly chop 1 carrot, 1 onion, 2 stocks of celery and 3 cloves of garlic. Also add in 2 bay leaves (remove later) and Italian seasoning to taste. Add your roast to the crock pot, and cook on low for 6 hours.
While my roast was making magic in the crock pot I decided to go for a walk to stretch my legs. My daughters even joined me, YAY!
Roasted Veggies
1 cup string beans
1 shallot-sliced
1 sweet potato-julienned
1/2 cup of Shitake mushrooms-sliced
2 cloves of garlic finely sliced
Place in a bowel, and toss with 1 teaspoon coconut oil, 1 teaspoon extra virgin olive oil, salt, pepper and chives. I also added some grated parmesan cheese for a little bite! Roast at 375 degrees for 35-40 minutes.
Now after a weekend filled with more time on my feet than I care to admit, I am going to retire to my couch!
How was your week? Do you food prep for the week? What’s your favorite smoothie flavor?
Have a great week, y’all!
❤ Michelle
I’ll start this post with the fact that I was supposed to be on weekend duty at the hospital. Once every 5 weeks I am deemed in charge of the entire laboratory and it’s mind blowing and scary all at one time. BUT..my amazing peer and friend offered to take my duty knowing I should be home resting with my daughter, and not enduring unneeded stress. I couldn’t thank her enough, so left her a card and a Starbucks gift card on her desk for the weekend. Good friends truly rock.
We had a very quiet weekend filled with normal housework, laundry, and snuggles. I’ve learned a hard lesson that I’ve wasted far too much time stressing over cleaning and mundane chores. So it’s been glorious snuggling up with my girls to watch a show, or take an extra 20 minutes after my J’s shower to brush and dry her hair. No…I’m never too busy for that.
This morning I had 12 miles on deck and had planned to run the miles with my friend Debra. She texted me early at 7 am notifying me the stomach bug from hell was still in the house. Crap. I knew Janel was meeting me for a couple miles, but could I do 12 on my own? You’re darn right I can, and had the help from Melissa, Seth and Janel for the first couple miles, and my sister texting me at mile 10 that I better run faster so I could be DONE faster, LOL! It worked, I finished my last mile in 8:45 with an over all average pace of 10:06.
I came home, made some bacon and eggs, and took a very long shower as I was frozen to the core. Despite the 30 degree temps, the wind-chill made it feel more like 17 degrees and I. WAS. COLD. After my shower I crawled in to J’s bed, and we watched Netflix for 30 minutes. It’s SOOOO good to see her on the mend, and able to do more ‘stuff’ each day.
Sunday Supper rolled around and I decided to make fish tacos with homemade guacamole and red cabbage slaw with a side of twice baked beans and roasted veggies.
Guacamole
3 avocados
2 cloves of garlic, minced
1 plum tomato, chopped
1/4 red onion, diced
juice of half a lime
Seasonings: kosher salt, pepper, cilantro, cayenne pepper to taste
Combine in a food processor-pulse until mixed well, but still chunky
Red Cabbage Slaw
3 cups of red cabbage, thinly sliced
1/4 red onion
juice of 1/2 lime
splash of vegetable oil/rice wine vinegar
Seasonings: salt, pepper, and cilantro
Twice baked beans
In a sauce pan add one can of red beans, one can of black beans that have been drained and rinsed
Add 1 clove of garlic, 1/4 cup of diced poblano peppers, and salt, pepper, and smoked paprika to taste. Heat until tender, and transfer to your food processor. Puree on high, then transfer to a baking dish. Top with shredded cheese and toppings of choice. Bake at 375 for 15 minutes or until cheese has melted.
The rest is pretty cut and dry. I roasted my carrots and red peppers for 25 minutes at 375 degrees and grilled my fish for the tacos. All in all? Delish, and healthy.
While on my run today I was reminded of so many things. Why I love to run, how thankful I am for the support my family has, and that we need to focus on those that lift us up, not those who tear us down. And for a moment, I felt myself nearly flying.
How was your week? Log any miles? Make any good food?
Keep Movin’ forward, y’all!
❤ Michelle
As most of you know, my mantra is ‘keep movin’ forward.’ I may not always succeed in this mantra, but I start each day anew with the same goal. To live each day to the fullest, and to live each day with positive energy.
But daylight savings time truly kicks my butt. There. I said it. I honestly can’t lose ANY MORE SLEEP. So this is a weekend I dread. Profusely. Profoundly. And all the other Pro words that I am probably misusing missing.
So what do you do when you dread something? You distract yourself, of course. I spent the weekend shopping, eating, spending time with my daughters, and today I got my hair done!!! WOOP WOOP! I also scored some new shoes for work, as well as a few shirts to welcome spring.
My 8 year old got her ears pierced Friday….and is still smiling. I swear my face hurts from smiling because SHE is smiling so much. Yeah, life is good.
Other than a gazillion pushups and hours of shopping, I didn’t work out Saturday…but that’s ok, I can’t feel my arms. I made the mistake of posting this to my fb fan page. LOL!!!
My updated hair do! Feelin’ like a million bucks I must admit!!
Today was my sucktastic long run on the Dreadmill. I woke up late due to daylight savings (no surprise there), and all of the groups I knew that were running were probably sipping coffee as I poured myself out of bed at 8:30 am.
So this is all I had. And it was painful, let me tell you.
Last week I had 2 strength work outs, and 4 runs totaling 14 miles which ended the week 3 of marathon training strong.
I finished up the day with our traditional Sunday Supper. The hubby returned home tonight, tired, coming down with a cold and plain worn out. I hoped this would help recharge his batteries.
Baked Cod, twice baked spaghetti squash and Brussels sprouts with bacon wrapped dates stuffed with goat cheese. YUM!! I’ll post the recipe soon!
How was your weekend? Did you get any miles logged? What’s your favorite “re-charge” food?
Have a great week, y’all!
❤ Michelle
First off, I finished my second week of marathon training strong! My first 20 miler week is complete and I am quite pleased. A couple of the miles were walked, but the majority were spent running and I even finished my first double digit run of TEN miles on the indoor track in a neighboring suburb on Saturday. 8 laps equaled ONE mile, so yeah…you can imagine how this MIGHT have felt. But it went surprisingly fast mostly due to my awesome friend Janel providing me with great conversation as well as keeping track of the miles with a clicker. I set out for 8 miles, but felt so good I did an even 10 miles for the day. I don’t do a mid week long run, so often times add a mile or two to my weekend long run. All in all-WINNING. (My only set back for the week was missing my yoga work out, but I made sure to foam roll and stretch today to help with the soreness. I also took a 25 minute Epsom salt bath tonight to help ease my sore muscles).
I came home to be informed that although my hubby had returned from his 3 weeks of travels just this past Friday, that he would be leaving again on Wednesday and suddenly my runners high was deflated. First I got mad, then I cried, and then I decided to just take a hot shower and try to move forward with my weekend.
As you all know, his travels are a bitter chip that resides more times than not on my shoulder. I wish I could kick this chip’s butt, but darn it the anger sure seems to win most times as I tackle the single parenting gig. Keep in mind I have a job too, kids that are in school/have activities to be taken too and a house that needs tending to…after a while, any normal person would break, right? Please say this is normal…lol
So this morning I awoke after FINALLY sleeping most of the night for almost 9 hours and I felt…better. It’s Sunday, and with Sundays in our house comes Sunday Supper. We decided to have a chopped challenge as well, and my 5 ingredients were:
Beef round roast
Tomatillos
Beets
Mangos
Mussels
So here’s what I came up with:
Appetizer
Mussels steamed in white wine, garlic and saffron with red pepper flakes served with a salad over tomatillo dressing.
For the tomatillo dressing, preheat your oven to 350 degrees, husk and rinse your tomatillos and quarter. Dice 1/4 onion, 2 cloves of garlic and add in the tomatillos. Drizzle with extra virgin olive oil, season with salt and pepper and spread evenly on a baking sheet. Roast for about 45 minutes. Transfer to your food processor or blender, and liquefy the mixture. Strain for seeds, and set aside.
For the mussels, in a stock pot melt 2-3 tablespoons of butter and extra virgin olive oil, and add in 3 cloves of minced garlic, a pinch of crushed red pepper flakes and a pinch of saffron. Sauté for 2-3 minutes, and add in 3/4 cup of white wine, and a splash of water. Bring to a boil. Add in your previously cleaned mussels and cover the pot, shaking every minute or so. Cook for 4-6 minutes or until the mussels open. Pardon my spelling error…
Main course
Beet and chipotle pepper soup serve with braised beef.
First, season your roast with your favorite Mexican spices. I used cumin, smoked paprika, chili powder, garlic powder, salt and pepper. Sear on all sides, and transfer to a crock pot or dutch oven. Add 2 cups of beef broth (unsalted), 1 cup of red wine, and a large onion that has been sliced. Let simmer for 2 hours.
Secondly, for your soup…
In a soup pot that has been preheated to medium high heat with extra virgin olive oil add:
1 onion-diced
3 cloves of garlic-minced
4 large beets, peeled and chopped
1 chipotle pepper with adobo sauce
Sauté for about 5-6 minutes until just tender
Add in 3-4 cups of unsalted beef stock and bring to a boil. In a separate cup, add a teaspoon of corn starch to cold water. Mix well, and keep the soup at a boil for a couple of minutes. Reduce to a simmer for about an hour.
Puree the soup, and just before serving add a couple of tablespoons of greek yogurt. Mix well, and serve! Don’t forget to check for seasoning! I sliced the beef thinly, and served with the soup!
Desert
First off. I don’t bake. I hate to measure, and baking makes my crazy. But I decided to use the mangos in a desert type style, trying to keep with my Mexican type theme of cooking.
I peeled and chopped the mangos, and added them to my food processor. I added in brown sugar, cinnamon, and a splash of water and mixed well. Set aside.
Take 2 sheets of puff pastry dough and roll out. Cut 8 circles out, spoon in the mixture, and pinch the edges tight. Crimp each tart with a fork, brush each tart with a fork and sprinkle some more brown sugar over the top. Back at 400 degrees for about 10 minutes or until golden brown.
So at the end of the day, I’ve trained, I’ve cooked, and I’ve shed a few tears. But I’ve kept moving forward.
How was your weekend? Did you cook? Are you training for any races? How do YOU deal with stress?
Thanks, y’all!
❤ Michelle
Sundays are always usually a good day in my household when I am not scheduled to work. I think because of a few reasons. Some of which being, I normally do most of my laundry Friday night, and spend the majority of Saturday trying to get the chores done around the house. I do this, so I can at least have ONE day to have some fun, be it relaxing, shopping, what have you. I also almost always cook Sunday Supper, even if it’s something simple. But I’m jumping ahead…
Every few months the girls and I love to head out to our local consignment stores to pick up a few things. I LOVE clothes, always have, but I don’t love paying full price for anything other than a new pair of running shoes…you just can’t buy those used. My youngest, S, loves ‘Once Upon a Child’ and will spend quite a bit of time going through the leggings, skirts, and shirts to create the perfect outfit. Today we got her several outfits to include a handful of skirts, a couple pairs of pants, a dress for spring, 2 pairs of tennis shoes and several shirts. We walked out of the store with a large garbage sized bag of clothes for $88 and change. WINNING.
Next it was my eldest daughter J’s turn to shop. She isn’t as big on the whole consignment shopping gig, but realizes it gets her more clothes, more often, so she is pretty good about being thankful. She ended up with 8 or so shirts, and me with a running vest, two running tanks, and a pair of Converse along with S getting 2 work out T’s for just over $100. If you would have paid retail for these clothes between both stores (name brands included Hollister, Forever 21, American Eagle etc) we would have paid at least 2-3 thousand dollars I am guessing. Yet we paid 200 bucks. More WINNING.
That got J and I talking as we drove to a running store for me to test drive some shoes. Even if we HAD the money, would we pay full price for something as silly as clothes? We agreed, nope…All 3 of us love getting new items, and tire easily of our wardrobe so it’s awesome in my eyes, that we can share our bargain shopping together. ❤
I also, test drove these bad boys that I think are the winner winner of my marathon training’s chicken dinner. Hope to have time to pick them up tomorrow so I can give them a test drive on Tuesday. (I need a neutral running shoe that still provides cushion and stability-these seem perfect!)
Since the hubby is home briefly for his drill weekend (his first weekend as the Commander I might add, woop woop so proud!) I jumped at the chance to make our traditional Sunday Supper. I kept it simple as J had Badminton practice tonight. (She’s super excited to try out for the HS team, and it’s nice to see her excited about, well, anything other than locking herself in her room to read).
Tonight we have for you, a stuffed chicken tenderloin served with roasted fingerling potatoes and sautéed cauliflower and red cabbage.
Here’s what you’ll need:
Chicken
1 package of tenderloins, dried and pounded out with a tenderizer. Season each piece with kosher salt, and pepper.
Place on a cookie sheet that has been lined with foil and sprayed with cooking spray.
Layer each piece of chicken with one piece of prosciutto, and one piece of mozzarella cheese that have been cut 1/8 inch thick. Top with another chicken tenderloin. Repeat until all tenderloins have been “stuffed” and topped. Drizzle with extra virgin olive oil, and season lightly with Italian seasonings. Top with freshly grated parmesan cheese. Bake at 375 for 30 minutes. (Don’t worry when you see a lot of the cheese oozing out, it’s magic happening!)
Fingerling potatoes
Wash potatoes with cool water, and dry on a kitchen towel. Place the potatoes in a bowl and add 2 cloves of minced garlic, kosher salt and pepper to taste, and 1/4 cup of freshly grated parmesan cheese. Drizzle in a couple teaspoons of extra virgin olive oil, and mix well. Pour the tots on to a cookie sheet that has been lined with foil and sprayed with cooking spray. Ensure there is an even layer, and place in the oven with the chicken, on the bottom rack. Cooking time is the same as the chicken; ensure tots are cooked until fork tender.
Cauliflower and Red cabbage
Clean and chop one head of white cauliflower, set aside. Mince 1 clove of garlic, and add to a pan that is heated to medium/high heat with extra virgin olive oil. Add in a pinch of red pepper flakes, and sauté for about 2 minutes. (Don’t burn the garlic!!) Add in the cauliflower, and cook until the veg has a bite to it still. In the last minute or two, add in 1/4 cup of chopped red cabbage. Season with kosher salt and pepper. Garnish with a pinch of parsley.
Questions! Do you try to have one family meal each week? What are your feelings on consignment shopping? What are your favorite running shoes?
Have a great week, y’all!!
❤ Michelle
I don’t have a lot to report this weekend.
I worked both Saturday and Sunday, and despite 95% of my weekend being pretty darn good, the nurse that chewed my butt for THEIR lack of planning sorta sunk in, and hit me hard as the weekend wrapped up. Somehow, it’s my problem that they failed to finish their competency paperwork in a timely manner, therefore locking them out of the testing they needed to perform. Yet anyone who works in healthcare knows that it’s ALL about rules, regulations, and proper training to keep our patients safe.
Yet I don’t have a BSN in my signature block, so this nurse decided to let me have it. I kept my composure on the phone, apologizing profusely for a whole lot of nothing that I did wrong, and hung up the phone in tears. I chose to let this drain my joy…but only briefly. I drove home in silence, and after my 30 minute commute I was calm and welcomed by my family. Life was good again. I dropped my purse on the counter, gave hugs to my youngest who had spent the night at her friend’s house the night before and poured myself in to my welcoming bed. I slept for TWO hours, and it was glorious.
I woke up to my hubby and youngest cooking our traditional Sunday Supper. A dinner I normally always prepare. But they stepped in and saved the day.
Check it out:
I finished the night with day 11 of my ab challenge, a hot shower, and time spent in front of the fire. Tomorrow I have at least a 16 hour work day on deck, so I will postpone my first run of 2015 until Tuesday.
Lastly I was featured on one of my favorite blogs today! You can see it here!
My goal? 2 miles on the treadmill. Who wants to join me? What’s your favorite running songs? I need to update my play list!
Have a great week, Movers!
❤ Michelle
Today as I laid on the couch watching football, and soaking my thumb in warm water to get the blood clotting bandage to dissolve, I found myself feeling…sad.
It’s Sunday…as most of you know, we have a Sunday supper tradition we started earlier in the year where I prepare a “fancier” dish to celebrate my awesome family each week and all that we accomplished in the past week.
But I still can’t cook.
And I can’t run.
Two of my favorite things to do to release stress…Someone I thought was a running friend said, “You don’t need your thumb to run.” And I had to re-read that comment several times while choking back the tears. If they knew the severity of my cut I hope they’d never say such a mean thing…I mean, really? What happens when you run? YOUR BLOOD STARTS PUMPING! Right? I have a freakin’ open wound on my thumb that could burst at any time. Sorry…I DO need my thumb healthy in order to run. So to this person, I say…thanks Capt. D-Bag.
Our supper included take out from one of our favorite local Thai places. This made me feel slightly better. Spicy seafood over noodles. Yes please…
And now, with my bandage changed, and still slightly handicapped I am found a bit lost in my thoughts. Thankful for the amazing support from my family and friends, slight put off by people who didn’t bother to even ask how I am, and ultimately blessed at the end of the day.
This injury may set me back…but it won’t stop me. And I will forever remember those who helped me during my dark times, vs. those who celebrate my sorrows.
Here’s to a new week. I plan on walking this week despite working the next 5 days. I have some steam to burn off. What are your plans this week?
*Pardon any typos…I am fat fingering while typing.
❤ Michelle
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