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Archive for the ‘Training’ Category

My quads have been so tight this week. I think I may have over done the squats and lunges the other day mixed with my training for the 10k. Squats and lunges are no joke everyone they get me every stinking time. I’ve been really good this week (and last) about sticking to my training plan. I like crossing off lists so I made a little calendar with what I need to do each day and when I finish I can add a few notes about how far my run was, time and if I did cross training on non run days. It’s definitely helped keep me accountable. Plus, it annoys me when a day doesn’t get an X or I have to draw lines to move stuff. I can’t help it. I like things pretty neat and tidy and red lines everywhere are not pretty folks, not at all.

Fact – I like veggies and lots of them. When I go to the grocery store I often wonder if people think I’m robbing the produce section since my basket is literally over flowing with them. Darren usually makes fun and then I kick smile at him and say there is never enough produce. Some weeks I run out too quickly and have to live off of carrots and oatmeal but other weeks I have WAY too much (but don’t tell Darren you heard me say that). So what do I do when I have a surplus of veggies on their last leg before they hit the trash can?

I make stir fry! This is one of the easiest, most versatile and delicious recipes I make when I have extra veggies lying around that wont make it much longer. No veggie goes uneaten in this house folks. I hate wasting food but eating a mushy zucchini is not appealing even in the slightest. So before I let that dear zucchini get to that point I chop him up and throw him in. You can make this with just veggies, with meat, with tofu and pretty much anything else you can think up. For this one I actually did tofu. I have thrown in many different veggies but this particular time I had green beans, broccoli, asparagus and carrots.

Teriyaki Veggie Stir Fry 

Ingredients:

  • Tofu
  • Veggies
  • Pineapple Chunks (my secret and favorite ingredient)
  • Teriyaki Sauce
  • Olive Oil

Directions:

  1. Press your tofu to get all the moisture out. Emily at Daily Garnish has a great tutorial on cooking tofu if you’ve never done it before. I seasoned my tofu for a few moments with pepper and the teriyaki sauce.
  2. Heat a tablespoon of olive oil in a frying pan and add tofu. Cook until the tofu is crispy on the outside.Set aside.
  3. In a separate pan pour your veggies that take a little longer to steam (carrots, etc.) and a tablespoon or two of water. Add the rest of your veggies and steam till al dente. I like mine soft but not too soft.
  4. Add tofu to veggies and toss together. Add teriyaki sauce (as much as you’d like).
  5. Add the pineapple chunks and toss to warm the pineapple just a bit.
  6. Serve warm over brown rice or quinoa.
  7. Enjoy!

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I did it. I started training for my first 10k. After I finish that I will start training for my first half marathon. I’m nervous and excited. My ultimate goal is to do a half marathon by my 28th birthday in February. There is actually one 2 days after my birthday that I think will be my goal one to run. It’s a flat course and only costs $50 for registration. Not bad if you ask me. The 10k is in August. I have two options. We’ll see which one fits better with my schedule. I have some traveling for work at the beginning of the month so I may have to do the one at the end to be safe.

For the 10k I’m following the Jeff Galloway 10k training plan. It’s 13 weeks and seems very doable. I want to build my endurance, distance and speed and I think how this plan is laid out will help me achieve my goals. My ultimate goal with both the 10k and the half is just to finish. I have a time in mind I want to finish both by but will be happy with just finishing. So here goes nothing for the girl who couldn’t run a block a few months ago.

In other news I have another tasty recipe for you that I made a few weeks back. I love me Mexican food and could never give it up. However, I know it’s generally insanely unhealthy and must limit myself when it comes to the crack tortilla chips. So in my quest to find balance and live a healthy lifestyle I find myself always thinking up fun and healthier alternatives to traditional Mexican dishes I love.

One dish I love is enchiladas. I ‘healthified’ these a tad and they still turned out great. They are so versatile and easy that you could include ANYTHING you want in them. I’ve tried black bean and corn, chicken, pork, and plain cheese.

Easy Chicken Enchiladas

  • Makes: 8-10
  • Prep Time: 45 Minutes
  • Cooking Time: 15-20 Minutes

Ingredients:

  • 3 Chicken breasts (boneless and skinless)
  • 1 Jar (or can) of enchilada sauce
  • 1-2 cups of cheese (depends on how cheesy you want them)
  • 8-10 Corn tortillas
  • Optional mix ins – sliced olives, black beans, corn, etc.

Directions:

  1. Preheat over to 375 degrees
  2. Boil the chicken for 30-45 minutes or until done.
  3. Spray cooking spray in dish you will be using to bake in and set aside.
  4. While chicken is boiling get the rest of the ingredients prepared. Placing everything in a bowl makes it a lot easier to grab handfuls when your hands are a mess from the enchilada sauce.
  5. Slice chicken (or shred) into small bite size pieces and place in a bowl.
  6. Heat your corn tortillas up for about a minute or until softer and more manageable.
  7. Pour enough enchilada sauce on a plate (large enough for tortilla to sit) and dip one corn tortilla in the sauce on both sides.
  8. Place tortilla in baking dish and fill with small handfuls of ingredients. For these ones I did chicken, then cheese, and sliced black olives.
  9. Roll up the tortilla. I find putting the crease at the bottom of the pan helps these to stay together.
  10. Repeat until all ingredients gone (minus the enchilada sauce).
  11. Pour the remainder of the enchilada sauce over the top of all the rolled enchiladas. I also like to sprinkle a little of the cheese if there is some left over and some sliced black olives.
  12. Place in oven and bake 15-20 minutes. You do not want to overcook these or the tortillas will be hard and dry. They simply need to be warmed up so the cheese melts because the chicken is already cooked.
  13. Take out and serve warm.

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