Weekly Recipes Worth Sharing

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Hola! Guess it’s that time of the week again…time to round up all of the recipes I made this week that are worth sharing. ¬†Unfortunately, the list is a little short this week as I was out of town Wednesday, Thursday, Friday and then Sunday was Easter so no cooking for me ūüėČ

Instead of belaboring the post with a long explanation of what I ate when and all that jazz, I will just get to the point and share the few recipes that I have.  First up:

Asian Turkey & Quinoa Muffin-Burgers

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So this recipe is similar to the one I shared last week in the sense that I used ground turkey and baked the meat in a muffin tin, I simply just changed up the flavors and added quinoa!

 Ingredients:

– 1lb ground turkey

-1 cup of cooked quinoa (follow box instructions)

-1 teaspoon of sesame oil

-garlic powder to taste

-onion powder to taste

-1/8 to 1/4 teaspoon ground ginger (I didn’t measure)

-1/4 teaspoon chili powder

Mix all of the ingredients together in a bowl and tablespoon them into a greased muffin tin. ¬†Bake at 400 degrees for approximately 15 minutes. ¬†I ate mine on a gluten free muffin tin with a drizzle of pre-made ginger-sesame sauce. ¬†I usually am against using store bought sauces but I happened to have this in my fridge and I didn’t think about making it homemade until the last minute. ¬†I also accompanied the burger with homemade fries tossed in sesame oil and chili powder.

To make the fries I simply cut them into strips, tossed in the sesame oil, chili powder, salt and pepper and then baked them at 400 degrees until they were crispy (I didn’t time it, I really just kept an eye on them). ¬†I also made steamed green beans and sprinkled them with sesame seeds so there was an all around sesame infused flavor.

Next up is a vegetarian/vegan dish that I made on Tuesday.

Zoodles Marinara Topped with a Grilled Portobello Mushroom

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Ingredients:

-2 whole zucchinis, spiralized

– 1 small can of tomato sauce

– 1 14.5 ounce can of diced tomatoes with jalepanos

– 2 portobello mushrooms

This was really simple so I will just provide some quick directions. ¬†Take the zucchini and use a spiralizer to make zoodles (place in bowl or on a large plate). ¬†On the stove top, combine the tomato sauce and the can of diced tomatoes. ¬†Season the sauce to your taste (maybe some salt, pepper, garlic and/or onions and red pepper flakes). ¬†Grill the mushrooms but make sure they are brushed with an oil of sorts beforehand so that they don’t stick to the grill. ¬†Once sauce is seasoned to your liking and the mushrooms are done (like 7 minutes or so on each side), place on top of the zoodles and enjoy!

Grilled Steak with Tri-color Pearl Couscous and Rainbow Swiss Chard

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Ingredients:

For the steak-

– 1 big piece of steak (any cut you like) grilled to your desired temperature ( I like mine medium-rare or so)

For the couscous-

– 1 cup of tri-color couscous

-1 1/4 cup of water

-salt (dash or two)

-pepper (to taste)

-fresh or dried parsley (just shake, shake, shake it or if it’s fresh a few leaves will do)

-sprinkle of black truffle salt (to give it a mushroom flavor, skip if you don’t have any or don’t enjoy the taste of mushrooms)

Instructions:

Boil the 1 1/4 cup of water then add the cup of couscous.  Once couscous has absorbed most of the water, add the rest of the ingredients and flavor to your liking.

For the Rainbow Swiss Chard:

-1 bunch swiss chard, chopped including stems

-2 tablespoon of oil

-1 clove of garlic, minced (or a few dashes of garlic powder)

-1/2 onion, diced (or a few dashes of onion powder)

-1/2 cup of dry white wine

-1 tablespoon of lemon juice

-salt to taste

Instructions:

In a large pan, heat oil and cook garlic and onions.  Once they are cooked (or if you just used the powder, once the oil is hot), add in the Swiss chard and cook down a bit.  Add wine, lemon juice and salt.  The Swiss chard will be done once it is wilted.

Here is a bonus recipe that has nothing to do with dinner but I made it for breakfast and thought I would share. ¬†It’s not really revolutionary or anything but it was quite tasty.

Crispy Kale topped with a Pan Fried Egg and Bacon

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Ingredients:

-1 egg

-handful of chopped kale

-drizzle of oil

-salt, pepper, garlic & onion powder (just a dash of each)

-1/2 piece of bacon

Instructions: 

Heat oil up in a frying pan and add the handful of kale.  Once the kale has softened a bit add the salt, pepper, onion and garlic and stir around making sure to keep it in a bunch in the middle of the pan.  Crack the egg on top of the kale and let it cook until it is no longer runny then remove from the pan with a spatula onto a plate.  Cook the piece of bacon in the pan if you desire or heat it in the microwave for 90 seconds to ensure that it is extra crispy then top the egg and kale with the bacon and enjoy!

So that is it for the week as far as recipes go, unfortunately I wasn’t around to cook more. ¬†I promise that next weeks post will be a little more creative than this ūüėČ

 

 

CNY Springtime 10k Recap

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So I did it, I ran a 10k race! I never actually believed that would happen but it did and even though it was one of the toughest courses I have ever ran on (which isn’t saying much because I haven’t run a lot of races), I still did it!¬†I am told that because of the amount of hills and the steepness of them¬†that this is one of the hardest courses to run in our area. ¬†In fact, it is the same course that is used for the Syracuse Ironman 70.3.

So what did I do to prepare for such a race? Let me tell you.

I actually spent the night at my friend’s house who was the one that encouraged me to sign up for this 10k in the first place. ¬†Given that I live about 50 minutes away from the race site and it started at 8:00 in the morning, I elected spend the night in Syracuse as opposed to driving there and getting up early in the AM.

Prior to the race I ate toast with almond butter with¬†a giant cup of fresh ground coffee and of course drank a lot of water! According the the earlier weather forecast, it was supposed to be¬†the 50’s and was excited because that is my optimal racing temp. ¬†Unfortunately it was SUPER cold and thank goodness I had dressed in layers!

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(Seriously that is freezing especially on a lake!)

Needless to say, I was seriously anxious for the race to start because I was so cold that I just wanted to run to keep warm.  Here is my pre race, look how cold and cute I am photo:

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(That is my awesome friend that I ran the race with!)

And here is a picture of the crowd at the starting line right before we started:

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(See that girl in the blue? She’s really, really cold)

Here is a picture overview of the course:

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Now to my descriptive overview of the course:

Finally after standing there freezing our butts off for what felt like forever, the horn was blown and we were off! I wish that I had taken pictures during the race to show how gorgeous the course was and to show you the stream of runners all going up the hill that lay ahead of us, but my fingers were far too cold to fumble with my phone was I was trying to concentrate running a race.

We encountered what we assumed was our first hill right about the time we finished with mile one.  We had heard about this HUGE hill we were going to have to manage our way up and thought maybe this was it. Yeah, not so much. That hill was more like a bunny hill compared to what was ahead.  Somewhere in and around the end of mile two, we finally came face to face with this hill and let me tell you, not only was it HUGE, it was STEEP!

My friend and I used all the energy we could muster to make our way up this thing at a racing pace and once we finally managed to get to the top and thought we had conquered it,¬†we were faced with yet ANOTHER HILL! It wasn’t as steep but it certainly went on FOREVER. ¬†Finally at the top of this hill was a dead end with our turn around point and as they say, it was all downhill from there (but in a good racing way). ¬†Everything really did seem a bit easier once we made our way back to the finish, except the first bunny hill that we now had to climb back over. ¬†Once we made our way to the top of that, the finish line was in sight (actually it was around the corner,¬†but we knew it was there). ¬†We picked up the pace a bit and with about 200 yards left, we made a mad dash so that we could have a finish time of exactly an hour! While that might not seem like a huge accomplishment to the seasoned runner, it was a victory to us! Those hills were KILLER and we busted our butts!

See, look…we did it! With 7 seconds to spare ūüôā

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Here is our post race, hot mess photo:

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(Happy we are alive & excited to be done!)

After that it was time for some scrumptious post-race eats! How seriously yummy does this breakfast look?

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Oh and other than this little SNAFU I discovered upon arriving back at my vehicle, it was a great day!

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Yeah, that would be my car that some wonderful citizens of Syracuse decided to vandalize. Thankfully, they didn’t really take anything of value but it was not how I wanted to spend the rest of my day! Too bad for them the ziplock bag of Cheez-It’s they stole was two years old (JOKES ON YOU SUCKAAAAA!)

How do you overcome a run with great, big hills? Do you have a game plan for tough courses or do you just run and hope you make it? Also, who steals Cheez-It’s out of a locked car?

 

Topo Athletic W-RR Shoe Review

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I wasn’t asked to do a review or was I provided any compensation. I simply was lucky enough to get my hands on these awesome shoes and given their uniqueness I really felt they deserved a review. Let me explain a bit as to how I acquired these nifty running shoes in the first place.

So back in the beginning of April, I was notified by Angela from happyfitmama.com that I was one of the winners of her #happyfitmarch Instagram challenge! My prize was a pair of Topo Athletic shoes and I could choose any pair that I wanted! To say that I was excited is an understatement! I really am not the lucky type and certainly have never won anything as fun as a pair of amazing running shoes!

My first task was picking out the pair I wanted. They sell five different types of athletic shoes. How’s a girl to decide?!?

Options:
‚ÄĘ W-ST these are their only non-split toe option and are best for speed work
‚ÄĘW-RR these are split toe, super light-weight and have a closure system instead of laces meant to be used
‚ÄĘW-RT these are split toe with traditional laces and a zero-drop design
‚ÄĘW-RXthese are also split toe but meant more for cross training type workouts
‚ÄĘW-MT these are meant to be used for outdoor trail/mountain training and as a road shoe

So after contemplating back and forth over the W-ST and the W-RR (I usually cross train shoeless indoors and I don’t run many trails), I went with the W-RR (as if it wasn’t obvious enough from the title of the post).

Here is why I chose the W-RR:

-I liked the idea of trying out a shoe with a split toe

-The laceless and unique closure system was really appealing

-I really needed a good pair of running shoes for longer distances since I am going to be training for a half marathon

Fit:

My next decision was to figure out what size to buy that would fit me best given the split toe design. After attempting measure my foot on a printable Brannock’s Device (uh yeah that was a nightmare), I just tried on my current size 7 running shoes and since there was a considerable amount of room left at the toes I decided to go down a half size to a 6.5. This turned out to be the right decision. Once I received them in the mail and tried them on they literally fit perfectly…not too tight and not too loose. They actually felt a bit like heaven.

This is what they looked like when they arrived in the mail:

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And this is what these beauties look like when I tried them on for the first time:

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Now that I knew they fit right and felt like heaven, I was anxious to take them out for a run. Full disclosure here; I was told they would be coming with a pair of the split toe socks when I ordered them. When my order arrived though, no split toe socks were to be found. I thought maybe since I was going to dive head first into this running thing that I would just embrace the no sock idea. Wasn’t a terrible idea but maybe not the best idea to do that while breaking in a brand new shoe…we will get to that later.

So back to the part where I take these beauties out for their first run! I was so excited just to get outside and see what these shoes were made of.

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The weather was warm and I was feeling happy and energetic. I didn’t have any real plan when I set out on the run, just that I was going to run until I didn’t want to run anymore. ¬†I did decide to go¬†a new route (one that I had driven before but never ran) and let me tell you, I ran. ¬†As I started out my journey, I ran with intention but not so fast that I couldn’t take in my surroundings and enjoy this beautiful day. ¬†With these shoes I felt like I was floating on air and as I went¬†I took it all in and felt like I was discovering this route for the first time. ¬†So much so, that I took pictures as I went along.

Mile One

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Mile Two

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Mile Three

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Before I knew it I had run three miles, and guess what? I ran three more miles after that!  I was certain when I finished that I must have been going at a 10 or 11 min/mile pace but when I checked my running summary when I was done I was surprised to learn how fast my pace actually was!

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I couldn’t believe my eyes! A 9:19 mile/minute pace for six whole miles?!? That was nuts to me! Not only because I didn’t feel like I was going that fast but because I had never even ran more than 3.1 miles in a single run before! I can’t say for sure if it was the cup of coffee I had prior to my run, the beautiful weather, or these amazing running shoes that contributed but I have a strong feeling these shoes were a big part of it. ¬†They were absolutely comfortable and the split toe didn’t bother me one bit. ¬†In fact, I didn’t notice it at all and if you read their website the whole design of the split toe is meant to feel seamless and integrate with the biomechanics of your body and I think¬†that is exactly how it felt.

As far as the whole no sock thing- I wouldn’t recommend breaking in new shoes on a six mile run with no socks on unless of course, you’re used to running sock-less. ¬†I did acquire some blisters from my successful six miler but I think that was contributed more to by my stupidness and less from the shoes. ¬†I am actually running a 10k this weekend and I can’t wait to wear them and see how they perform. ¬†I will be sure to write up a post on it and update this post if I can think of anything valuable to add!

Thanks for reading my review and happy running! ūüôā

Have you ever tried a Topo Athletic shoe? What design would you have picked? 

Breakfast Cookies

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I can’t remember what site I saw it on but in the last week or so I came across a recipe for cookies that used quinoa with oats! I thought it was pretty brilliant so I took a stab at making my own cookies using quinoa. I call them a breakfast cookie because the only other brilliant name I could come up with was Buffet Breakfast Cookie. They have a little of everything (except bacon) that you might eat for breakfast in them…including coffee ūüėČ

Ingredients
-1 cup of quinoa cooked in coffee (I’ll list those directions below)
-1 1/2 cup of oats
-2 ripe bananas
-2 eggs
-1 tsp vanilla extract
-1 tsp of cinnamon
-1/3 cup chocolate chips
1/3 cup of nuts (any kind you desire)

For the quinoa:
Bring 1 cup of fresh brewed coffee & 1 cup of almond milk with 1 cup of quinoa to a boil. Once boiling, simmer for about 15 minutes or until all of the liquid is absorbed.

Directions:
Mash bananas and then mix in eggs and extract. Next mix in the coffee cooked quinoa, oats & cinnamon then fold in the chocolate chips and nuts.

Line a baking sheet with parchment paper and spoon a generous tablespoon size for each cookie. Stick them in the oven & bake at 350 degrees for about 12-15 minutes. The amount of cookies this recipe makes will depend on how small or large you make them. My recipe yielded 20 breakfast cookies.

Let cool & enjoy!

Mocha Java Breakfast Quinoa

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I posted this to my Instagram earlier but I figured there was no harm writing it up quick for the blog too!

Here are the ingredients/directions:

-1 cup uncooked quinoa
-1 cup fresh brewed coffee
-1 cup almond milk

(Bring all that to a boil & then let simmer)

Mix in:
-1/2 scoop chocolate protein powder (or 1 tbsp cacao)
I also added 1/2 packet of Starbucks Via instant coffee to give it some more coffee taste (optional)

Top with
– nuts (I used macadamia)
-cacao nibs or to give it a sweeter chocolate flavor use chocolate chips (I used Enjoy Life brand)

Grab a spoon & enjoy! ūüėĄ

Weekly Recipes Worth Sharing

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Happy Sunday, everyone! It’s that time of the week again, here is a post of all the recipes (dinner & non-dinner) that I made this week and wanna share!

First up:

Greek Turkey Burger Sliders with Tzatziki Sauce

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I found this recipe from The Healthy Helper’s blog

I chose to eliminate the onion because I’m not a fan of them but I still think they were really tasty! To cook them I used this ingenious trick that a girl I’m friends with on Instagram posted! I baked the mini burgers in a muffin tin!

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And baked them for approximately 15 minutes.

Here is the recipe for the Tzatziki sauce from Healthy Helper’s blog.

This sauce recipe is enough for one. I made a larger batch of it by using a container of Greek yogurt, a whole cucumber, lots of dill, a splash or two of lemon juice and a squirt of the Dijon mustard!

I forgot to buy tools so I used half pieces of gluten free bread. I was also out of lettuce so the burger just sat alone on the bread with some Tzatziki. I honestly think it still tasted pretty phenomenal!!!

Next up is Cauliflower Pizza Crust topped with Kale & Mushrooms

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So I found this recipe from foodiemcbooty.com. There is a vegan crust recipe option. I tried both with the flax egg sub and the eggs. Both tasted really good but the flax egg sub took way longer for it to get hard. I’m not vegan so the next time I make this I’ll be sure just to make it with the eggs. I bake them two ways; one with kale, mushrooms & goat cheese and the other with just kale and mushrooms.

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Despite the longer cook time with the flax egg crust, we ate it all ūüėć

Thursdays recipe was provided compliments of feedmecolor’s blog

Garlic and Ginger Bok Choy, Mushrooms & Eggplant

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This is exactly what the title suggests; chopped garlic & ginger mixed with diced bok Choy, mushrooms and eggplant.

I used a regular eggplant and a regular sized head of bok Choy (which doesn’t make any real difference) and served it over rice noodles. I know the picture doesn’t look appealing but let me tell you, it was an amazing vegan/vegetarian dish. I went back for seconds and nearly licked my plate clean ūüėč

That kinda wraps it up as far as recipes to share for the week. I made chicken stir fry one night but I have shared that recipe in a previous post. Friday night I subbed in a bowling league (uh, after that terrible game I’m pretty sure they’ll never be asking me back again). I did bake some yummy stuff but I’m going to save those recipes for a separate post!

Hope everyone had a great weekend!

Ready to Run

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fitfoodiemama

I’ve always been able to push myself further, farther, faster, stronger with anything I put my mind to except running. I did my first 5k because of peer pressure and although I placed fourth in my age division I still had it in my head that it was just a fluke.

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I thought it was something that I did once and wouldn‚Äôt probably do again. I told myself ‚Äúrunning is just not for me‚ÄĚ. Then I did a 5k obstacle and loved it, so I signed up for another 5k and placed second in my age group!

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I still told myself though that I ‚Äúwasn‚Äôt a runner‚ÄĚ. I resigned myself to the fact that I would never run further than 3.1 miles because I was ‚Äúnot a runner‚ÄĚ and I was okay with that. Recently though I have learned that I‚Äôm capable of running longer distances if I just put‚Ķ

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