Can we all have a moment of silence for today? It’s Friday. It’s nearly the weekend. The weather is beautiful. Okay. It’s actually really freakin’ hot! But it’s June and here in Chicago, we’re lucky to get above freezing from November-March. I’ll take it. Anyway, today’s a more personal post – I’m sharing some of my favorite things this week with…
All Thangs Grilled:
Yes, like many of you, I love to grill my food. There are few things better than that charred taste on your chicken or burgers. Sure, baking your chicken or cooking your burgers over the stove-top will do in a pinch but if I can get outside, I’m going to be grilling. Like last week, I made these Grilled Chicken Gyros and they were TO DIE FOR! I’ve also been grilling all sorts of veggies: asparagus, Brussels sprouts, corn, and I WILL be attempting grilled fruit this summer. MARK MY WORDS.
I LOVE these Clif Bloks – Energy Chews. They’re basically just fruit snacks… for athletes! Okay, really, they’re just gummies but they are S-O-O-O-O GOOD. Some flavors have caffeine and they contain a good amount of sodium. Which is, you know, peRFECT for long-distance runs since you must maintain your electrolyte balancus,e to keep movin (and prevent headaches, vomiting, fatigue). It doesn’t hurt that these are juicier than Welch’s fruit snacks 😉
Yeah, yeah, Fitbit has been around for quite some time now. BUT do you know how amazing their customer service is?! My Fitbit Alta band broke recently and all I had to do was web chat with one of their service reps & they sent me a new one – no charge! And what’s even better: I didn’t buy it from Fitbit, I’m pretty sure I got it from Dick’s or Sports Authority (RIP). I was without my dear friend for only 4 days but I felt so naked without it! RE
So, the past 2 weeks or so have been unbelievably HOT in Northern Illinois. Like, +85F during the day with a real feel of over 90F! AND WHAT’S MORE: I heard the pool stayed open late TWICE this week because of the temperature + crowd at the time. CRAZY, RIGHT?! Well, the middle of this week brought some sweet release in the form of a terrifying thunderstorm. Around 2PM on Wednesday, the sun disappeared and the sky got REALLY dark and it stormed on and off for several hours. WELL the storm brought a nice break from the sweltering temps… until Thursday afternoon and we were back at +90F! Hurray!
Podcasts are like… my new favorite thing. So, I know that everybody and their mother has been listening to podcasts for a few years now. I am not one of those people. Matt, along with probably a bunch of other people, listens to podcasts when he runs. I have ALWAYS needed to listen to music during a workout but lately… music just isn’t cutting it for me. I find myself flipping through the playlist. I’ve heard podcasts are also great for car-rides. Again, I like music! But times they are a-changin’ because I’ve been listening to podcasts ALL WEEK! I actually got into podcasts after listening to Watch What Crappens! It’s a play on Andy Cohen’s Bravo Show “Watch What Happens” and it’s as amazing as it sounds. I find myself literally laughing out loud at my desk (sorry, boss). So, yeah. podcasts are definitely top of my Friday Favorites this week!
And that’s it for today’s post!! I do have a few questions for you!
What are your favorite things this week?!
Do you have any favorite podcasts?!
What are your plans for this weekend?
Hellohellohellohello to my favorite corner of the internet. Really, if you’re reading this, I APPRECIATE YOU. And maybe you can share this little website with your friends… if you please. (insert facebook, twitter, and instagram links here). I’m now going to present to you: the VERY FIRST RUNNING RECAP of for the 2017 Chicago Marathon.
I have decided to post these Running Recaps on Wednesday’s since they are my day-off from running. After much deliberation and research, I have settled on the Beginners Marathon of Hanson’s Marathon Method! The first five weeks of the plan are going to be slightly modified as I was already running more mileage than the plan calls for. So, that’s kinda cool, right?
Why I Chose Hanson:
So, I’m still struggling with this decision but I have to stick with it. Every other marathon plan I saw has runners completing a 20-miler, whereas Hanson’s plan… does not! Hanson’s plan has their runners running up to 6 days a week and eventually working their way up to several 16-milers. It sounds crazy, I know, to not run a 20-mile run before the marathon. But the concept of “cumulative fatigue” (running your long runs after 3-days of running) really sticks out to me and it is definitely something I can get behind. After reading the book and tons of reviews, I feel mostly confident in this marathon plan!
Running Recap: 6/5-6/14
This weeks Running Recap will contain two extra days since it’s been like … 9 days(?) since I last shared my training with you all.
- Monday, 6/5: No run but I went to the gym for an upper body workout
- Tuesday, 6/6: 5 easy miles scheduled for today and I took full advantage of the easy designation since I was still pretty sore from the half on June 4.
- Wednesday, 6/7: Again, no run scheduled but I went to the gym for a lower body workout and to stretch things OUT! It felt goodgoodGOOD and made me want to get into yoga. Or at least the on-demand videos 😉
- Thursday, 6/8: 3 easy miles
- Friday, 6/9: 3 easy miles & a trip to the gym for another upper body workout
- Saturday, 6/10: No run
- Sunday, 6/11: 5 easy miles & boy, oh boy, was it HOT OUT! It was like the 3rd or 4th day in a row of temperatures above 80F! I got reaaaal nice & shweaty
- Monday, 6/12: No run
- Tuesday, 6/13: 5 easy miles, completed before work! The “real feel” temperature on Tuesday was over 80F and that + the sun = a big no-no for afternoon/evening running. I set my alarm for 4:30AM, got up, did the damn thang, and then got ready for work! I had all of my Fitbit steps (if I had one, RIP until the mail comes – also s/o Fitbit customer service!) done before 10AM 😉
- Wednesday, 6/14: No run
And das it! Training this past week = so far, so good. I have z-e-r-o complaints but I’m thinking that will all change once I start hitting higher mileage weeks! Stay tuned for my running recap next week! And if you enjoy reading these, here are a few from my most recent Half Marathon: here, here, and here!
GOOOOOD MORNING MY SUNSHINEY FRIENDS! I hope everyone had a wonderful weekend. I know mine was pretty good! On Friday night, I made Grilled Chicken Gyros with homemade tzatziki and a cucumber tomato salad. YUM, right? Okay, stop drooling. It’s unbecoming.
Saturday was Matt’s birthday and I got him Cubs tickets for Cubs v Pirates in July! I am, admittedly, not very good at the whole gift-giving thing but he loves sports and loves the Cubs so it seemed like a perfect combination, right? Right. I’m excited!! I’m not big on baseball but the Wrigley experience is a must to get the Summertime Chicago experience 😉
We were supposed to spend the morning in the city looking at apartments but one of the leasing agents failed to confirm the showing. And then he finally emailed Matt only to let him know that the apartment had been rented. LOVE WHEN THAT HAPPENS! Good God Almighty, I cannot wait for this whole search to be over. Truly. Looking for a rental apartment sucks because you’re kinda stuck with what ya got. Like… even if you have the funds, you can’t do any renovations and usually can’t even paint the walls. But on the other hand, if you could do those things, why would you? You’re putting money into a home that, when your lease is up, is no longer yours! So, yeah. Renting sucks. But it’s fine for the time being.
So, since one of the apartments we were going to look at fell through, we had a few extra hours in the morning. We watched a little 10 Things I Hate About You (a classic) and I went to get some new sandals. I had a difficult time deciding between Birkenstocks or replacing my Rainbows but I went with the Rainbows because they’re a classic and last FOREVER.
On our way home from the city, we had to pick up the cake I ordered! Matt has been talking about this Birthday Cake from Coldstone since we started dating a few years ago and he hasn’t gotten it yet so – BEST GIRLFRIEND AWARD TO ME. Thank you, thank you.
We then went over to Matt’s parents for some pizza, cake and presents! Later that evening, we went out with some friends.
Sunday was for napping, relaxing, and going on the wave runners! We got up early and got our grocery shopping done so we could spend the rest of the day doing whatever we wanted. We went over to my parents house for a few hours to ride the wave runners and just spend some time by the lake. I got to talking with my step-mom and man, oh, man: retiring early sounds preeeetty nice! I cannot imagine working for somebody else for the next 35-40 years of my life. No thank you!
After we got home, I think we both ended up falling asleep for an hour or so. MUCH NEEDED! The sun, and heat, and not-getting-enough-sleep on Saturday night made for some very sleepy people. We both needed to do our training runs (me: 6, Matt: 10) so we woke up, ran, and had leftover grilled chicken gyros for dinner with a watermelon & mint salad!
Grilled Chicken Gyros:
So these “gyros” are the perfect summer meal: they can be prepared on the grill and topped with a cold salad & creamy tzatziki sauce. The sauce is actually made with Greek yogurt + a little bit of olive oil so it’s an excellent topping AND you can dip snack veggies into it!
Okay. Enough chatter. Let’s grub on these Grilled Chicken Gyros!
Grilled Chicken Gyros
- 4 pitas
- For the marinade:
- 1 1/2 lb chicken breasts
- 3 garlic cloves, minced
- 3 tsp white wine vinegar
- Juice of 1 lemon (about 3 tbsp)
- 1 tbsp olive oil
- 3 tbsp non-fat, plain greek yogurt
- 2 tbsp oregano, to taste
- Salt & pepper, to taste
- For the tzatziki:
- 2 cucumbers, peeled & diced
- 1 1/4 cup non-fat, plain greek yogurt
- 2 tsp white wine vinegar
- Juice from half lemon (about 1-2 tbsp)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp salt
- Dried dill, to taste
Mix together marinade ingredients and pour into a zipper bag with chicken. Refrigerate for at least 30 minutes, longer if you're able!
While your chicken is marinating, mix together all of the ingredients for your tzatziki and store in refrigerator until you're ready to serve.
Once you're ready to grill the chicken, heat up your grill. Chicken will need 4-6 minutes per side, depending on size of breasts.
After removing chicken from grill, place your pitas on the grill to toast up while you cut the chicken into bite-size pieces.
Place chicken pieces into pita and top with cucumber-tomato salad & tzatziki sauce.
The ingredient list for this recipe looks long but most of the ingredients overlap! I would recommend preparing the chicken the night before and allow to marinade overnight, unless you have time the day-of!
I’m assuming you’ve read the title but if not: Grilled Mango Habanero Chicken. Is that drool-worthy or WHAT?! I’m going with drool-worthy. I know that the ~official start to summer isn’t until June 21 but Memorial Day Weekend + warm temps have got me feelin’ some type of way. And I’m breakin’ out the grill. Well, Matt broke out the grill. And cleaned it because it was really gross in there. And now we be grillin’.
Ugh, but in all seriousness, grilling is my favorite. Grilled meats, grilled vegetables, grilled bread, grilled FRUITS! I love it all. I’ll grill anything and everything. Except maybe ice cream. That is best served cold. Vanilla. In a cone or in a cup, preferably covered with caramel sauce.
Woah, that got off-topic real quick. Reign it in, Erin, reign. it. in. AND WE’RE BACK. Back to the Mango Habanero Chicken I grilled up the other day. If you know me, you know I do not eat spicy food. Like, not too long ago, I ordered a Chicken Tinga taco from a local chain and 1) I could not finish eating it and 2) I was sick to my stomach. It was really spicy.
But since then, I’ve been sort of… experimenting? with spicy foods. Matt will chop a jalapeno and put it in his guacamole, I make Pad Grapao and will use a Serrano chili or two in the recipe. So, I’m getting better. Expanding my horizons. I mean, I did mention that my favorite ice cream is vanilla with caramel topping so what do you expect? I won’t be eating eating spicy hot wings anytime soon. But I will eat this Grilled Mango Habanero Chicken. It’s nice because I can get the heat from the habanero but it’s definitely balanced out from the sweet mango. Without further ado, I present to you: Grilled Mango Habanero Chicken.
Grilled Mango Habanero Chicken
This recipe may look daunting but I promise you… it’s not! I mean, once you get the marinade made, all you have to do is let the chicken bathe in it (that sounds disgusting) & then toss on the grill for a few minutes on each side.
So for the mango habanero marinade, all you need is two mangoes, a habanero (deseeded and deveined), some water, and a little bit of honey. Dat suga suga. Slice and dice your mangoes and place into a pot along with your habanero, 1 cup of water, and 1/4C honey. Crank the heat on your stove-top and boil the mixture until the water has evaporated. You could even put your pot over the grill and boil it that way! No heating up your kitchen ;)
Once the water has evaporated, scoop out the habanero piece(s) and mash mash mash until your mixture is, essentially, pureed. This is your marinade. Slice your chicken breasts into tender-size pieces and toss into a bag with this marinade. LET IT BATHE for 30 minutes in the fridge, or longer.
Since your chicken is chillin’ in the fridge, now would be a good time to start the grill (assuming you’re using a charcoal grill like I do). You wanna make sure your grill is niiice and hot before you cook your chicken. Since we’re using tender-size pieces, the chicken will cook quickly so keep an eye on your tenders.
Once the chicken is done, plate & serve. I ate mine with white rice and Mexican street-corn salad (I’ll be sharing this at a later time!)& it was deeelicious. So tasty, so easy, and so HEALTHY!
Grilled Mango Habanero Chicken
- 1-lb chicken breast (tenders)
- 2 mangoes, diced
- 1 habanero pepper, seeded & deveined
- 1 cup water
- 1/4 cup honey
Add water, honey, mangoes, and habanero to a pot and bring to a boil
Cover pot once boiling & simmer for 10-15 minutes
Once water has evaporated, scoop out habanero
Mash remaining mixture together
Pour the mango and habanero mixture into a bag with chicken and refrigerate +30 minutes
Grill chicken for 3-4 minutes on each side (or longer, if using larger pieces of chicken)
Slice into bite-sized pieces and serve with your favorite sides!
Boy, oh boy. Sunday was a literal blur for a good portion of the day. I spent most of the day on the couch in my parents basement or on the backyard lounge chairs, attempting to nurse my running hangover. Or maybe it was heat exhaustion? I’m sure everyone at the half-marathon yesterday felt the same way by the end of the race: happy for it to be OVER.
And let me just preface this post by saying: I generally like the half-marathon distance.
Don’t get me wrong, it was a beautiful race. The homes in Highland Park and its surrounding north shore suburbs are beautiful and right on Lake Michigan. And here’s a fun fact! The course was in the same neighborhood as Cam’s house from Ferris Bueller’s Day Off. I knew those ravines looked familiar. CLASSIC.
But the beautiful homes and seeing Lake Michigan could not distract from the awfulness that was the weather. I mean, the weather would’ve been perfect… if you were spending the day on a boat. Or in the house with the AC pumping. Kidding, kidding. Anyway, here’s my take on the 2017 North Shore Half-Marathon
2017 North Shore Half-Marathon
- Miles 1-3: Up until the 5K point, I was taking it easy. Matt was told there would be rolling hills and I didn’t want to start out too hard so I didn’t. The first water stop was in the middle of mile 2 so I made sure to stop and grab some water. It was just before 8AM and the heat was already rising!
- Miles 3-6: I started to get a nasty blister in my arch, presumably from the rolling hills. I thought I did a good job of mixing up the terrain in my training (a little bit of road running, some trails, some small hills) but nothing could compare to these hills!
- Mile 7: First, there’s an extreme downhill. At the bottom of the downhill, there’s a beach! And Lake Michigan! And I wanted to keep running straight into the water to cool off. But I kept to the course only to find an extreme up-hill! I walked. I read long ago to walk the up-hills if you need to – don’t risk an injury.
- Miles 8-12: While miles 1-7 were fairly shaded, albeit warm, miles 8-12 were out in the blazing sun. Just an open neighborhood with no cover! The only thing that kept me going was a spectator who saw me start to slow down towards the mile 12 marker. He told me there was only a mile and a half left and to keep going! So I did my best to turn my shuffle to a jog.
- Mile 13: I ran into Matt as I was nearing the finish line & he ran with me until I reached the 13th mile and then he told me to SPRINT the last 0.1 miles. Well, I definitely tried!
All in all, I think it was a pretty good race. The weather was definitely not favorable but the course itself was beautiful and I managed to PR with a time of 2:26 and some seconds. It’s not my all-time half-marathon PR but it is definitely a recent PR 🙂
Matt and I went to pick-up a dozen donuts from Gurnee Donuts because #WEEARNEDTHIS. Although, I did not have much of an appetite and had a raging headache so I just had one donut and went to my parents house to nap by the lake.
Later on in the evening I, along with Matt, Caitlin, and Thomas, met my mom for dinner at O’Tooles. I still didn’t have much of an appetite but I ate what I could: quite a few tortilla chips with guacamole and their Michigan Ave Salad. Matt and I were supposed to have steaks but we were both so exhausted that we pushed those until last night.
OMGOMGOMGOMG. The weekend is finally here. I thought this day would never come! Why is it that 4-day weeks always go by sooooo s-l-o-o-o-o-w? I thought with my taper & carb-load I’ve been doing, the week would go quickly. Or at least not move at a glacial pace. Nope, wrong. I mean, 4-day weeks with Friday off are nice but 4-day weeks with Monday off? Forget about it. I want no part of that. Luckily, next week is a 4-day week for me again. WITH FRIDAY OFF. Hurray! *throws confetti* I’m not sure what I’ll do with my time but I’ll be sure to keep ya updated 😉
A N Y WAY – today I’m going to talk to you all about the importance of carbohydrates for endurance sports & how to properly carb-load. Carbohydrates play such an important role in performance for your sport. Raise your hand if you spend days, weeks, months, training for a sport only to “bonk” or hit-the-wall. *raises both hands* While proper carb-loading won’t make you actually run any faster, it can prevent you from feeling fatigued in the last few miles so you can finish strong. Remember: carbs won’t do the work for you but they will help you reap the benefits of your training.
Okay, let’s get down to the nitty gritty here.
So, your body obtains energy from multiple sources: protein, fat, and carbohydrates. Glycogen, from carbohydrates, is the most easily accessible source of energy so it’s no brainer that your body uses all of that up first. And when your glycogen stores are filled, your body is happy. So, so happy. That means that it can use up the glycogen stores before turning to fat for energy. Efficiency is key, folks.
So does that mean you should stuff yourself the night before a race? Definitely not. I mean, you can only consume so much at one time right? Right.
How to Eat:
So how do we properly fill our glycogen stores to the brim? Well, since we cannot top-off our glycogen stores with one carb-heavy meal, we need slowly fill our tanks in the week leading up to the event. By consuming more carbohydrates with every meal, you can slowly fill up your glycogen stores without overeating. Think of it like watering a garden: you water your garden for 10 minutes every day so your plants can grow. You know that if you water your garden too much, your plants can drown. Too little and your plants with be thirsty. Your body is kinda like that garden. With proper carb-loading, you contribute a small, but manageable, amount of carbohydrates over the period of a week. You aren’t drowning your muscles in glycogen.
I can have a pretty sensitive stomach and while I do like to try new things, the days leading up to a long-distance race is not the time to experiment. I prefer to keep my carb-load foods very plain and basic: oatmeal with raisins and a Greek yogurt, banana with peanut butter, pasta with some chicken or Italian sausage, bagels, an extra half-sandwich, whatever. These foods are tried and true favorites of mine to ensure a happy stomach and a good performance. (disclaimer: food will not make you faster, you do still need to put the work in during your training!)
Sample Meal Plan:
Like I said above, I prefer to keep things simple and boring. This sample plan is by no means an extensive list but it’s something I like to follow. It’s higher in carbohydrates than I typically eat but it’s also easy for me to follow.
- Breakfast: 1-2 packets of oatmeal (or a bowl of cereal) and a piece of fruit OR a spinach & fruit smoothie
- Snack(s): Almonds & cheese, Gatorade, 1/2 sandwich (usually pb&j), or some banana bread
- Lunch: Turkey & cheese sandwich, strawberries & blueberries, Greek yogurt, pretzel thins or popcorn
- Dinner: some kind of pasta with meat & marinara sauce, steamed vegetables or a pasta bake with the veggies cooked inside or even baked chicken with rice and steamed vegetables
And that’s what I’ve got for you today, folks. I’ve definitely been using these tips for my half tomorrow & will continue to do so in the future!
What are your favorite ways to carb-load?
Do you have any endurance events coming up?
Hi everyone! Welcome back. If you’ve already tried the egg-white muffins from my previous post, let me know how you like them! If you haven’t, click here to view the post. And now, the previous weeks training log &the long weekend!
I’m officially in my last week of training for my Half on Sunday so this week will be easy, breezy! And next week officially starts my first week of Marathon Training. EEK! I’m gonna be switching things up for Marathon Training (ie: updating more regularly, in real-time) so stay tuned for that! And below I’ve got last weeks log:
- Monday: 3miles
- Tuesday: 2miles + gym = I ran to the gym today! It was actually really nice because Matt picked me up on the way home from his gym 🙂
- Wednesday: 5miles
- Thursday: No run
- Friday: 3.5miles + gym – I ran these miles on the treadmill for my first treadmill run in MONTHS! I should have done the run outside because treadmill + any distance over 3 miles = my version of hell.
- Saturday: 8mi, easy. It was my last “long” run of my training and I was scheduled to keep it slow and easy. Well, after being outside for a little over 90 minutes (and not wearing any sunscreen, oops), I was a LOBSTAH. The run itself was okay; it was my first run over 5mi in +70F temps + the blistering sun so water stops were necessary. Luckily, I run along a golf course and snatched a few cups of water along the way 😉
- Sunday: No run! Spent the day at my parents for Caitlin’s birthday! 23 WOO!
Total mileage: 16.5mi
It was my first Memorial Day Weekend in 11 years that I didn’t have to work AT ALL. Can I tell you how nice that is?! It is SO NICE. Zero stress. No phone calls from pool managers wondering where something is. Not worrying about random things coming out of water slides. No understaffed shifts. It was GREAT.
After my run on Saturday, I went to my parents to wash and clean-out my car. I realized after I felt a literal burning on my back that I hadn’t put sunscreen on AT ALL that day. Which, to me, is crazy, because sunscreen has been my BFF since I completed my round on Accutane. So I spent my weekend as a lobstah.
I spent most of Sunday at my parents with my grandparents and 4 of my sisters for Caitlin’s birthday. We got Portillos, had ice cream cake, went for a boat-ride… some fun #MemorialDay thingz. That evening, Matt and I watched The Leftovers – gotta say, I’m not happy that this is the final season! If you aren’t already watching this show, START. Now. Right now.
Monday was a pretty good day: Matt and I went to breakfast and drove up to Woodman’s for some cheap cheap CHEAP groceries! We both got pretty much the exact same breakfast: a veggie skillet (hash browns, lotsa veggies, some bacon, 2 eggs), with 2 blueberry pancakes. OMG delicious. All blueberry everything. When we got home, we both took a nap, and then my mom stopped by the house on her way home from a friends lake house. Dinner was AMAZING and will definitely be shared later this week: Mango Habanero Chicken! YUM!
Be sure to tune in next Monday for this weeks training log & the road to Chicago!
What did you do this weekend?
It’s officially summer… any fun plans?!
Remember in my last training log post when I said I’d share a healthy breakfast recipe? I did. And it’s here! This afternoon, I’m sharing my Egg White Muffins. They are healthy (52 calories a serving and nearly 6g protein!), delicious, easy, and perfect for busy mornings or snack-time!
Egg White Muffin Delights
There’s not a whole lot to share with this recipe, if you can even call it that. All I know is that I live for breakfast food and gotta have it. But there are some days during the work-week that are so busy (okay, it’s usually because I hit the snooze button too many times) that I have to settle for a protein shake. Blech.
I prepared these muffins on Sunday and popped them into some Tupperware. These will keep fresh for about a week in the fridge but if you don’t plan on eating them within 5 days, I’d definitely put them in a Ziploc freezer bag and thaw overnight. These are best served warm, duh, so feel free to zap them in the microwave for 30 seconds.
So anyway, the first thing you’ll want to do is preheat your oven to 350F and coat a muffin tin in non-stick spray or line with muffin liners. While the oven is preheating, you’re gonna wanna chop up some bell peppers and a white onion. I went with a yellow and green bell pepper for no reason other than these were the cheapest at the grocery store this week.
Then, in a medium or large-size mixing bowl, crack two whole eggs & 4 servings of egg beaters (approx. 12T) and whisk. I like these egg whites. Once whisked well, stir in the chopped bell peppers and onion and sprinkle some salt, pepper, and any other seasonings into the mix. Maybe, if you’re feeling it, you can add some shredded cheese. This is entirely optional and would alter the nutrition information!
Fill your muffin tins with the mixture, about 3/4 of the way full. Bake for 20-23 minutes and voila – you’ve got breakfast! Or… part of it, anyway.
Like I said earlier, you can eat these Egg White Muffin Delights on their own, freeze them, refrigerate them, WHATEVER. They’re especially good smashed between an everything bagel, a slice of cheese, and some breakfast chicken sausage 🙂
Egg White Muffins
- 2 whole eggs, medium
- 12T egg beaters
- 2 bell peppers, chopped
- 1 white onion, chopped
- Salt & pepper, to taste
- Optional: shredded cheese
Preheat oven to 350F and coat muffin tins with non-stick spray (or muffin liners)
Chop bell peppers and onion
Whisk together eggs and egg beaters
Mix bell peppers and onion in with the egg mixture
Pour the egg, pepper, and onion mixture into muffin tins about 3/4 full
Bake for 20-22 minutes until desired doneness
Approximately 60 calories, 6g protein, 1.5g fat, 5g carb for 2 muffins
Hello my fellow runner-lover-friends. Welcome to my Training Log for the week of May 15-21! 12 days til the half-marathon, WOO! I’m excited to really get into the nitty gritty of the marathon training. I say this now before training officially begins but I can promise you I’ll be singing a different tune come weekends in August when I’m trying to run a 15+ miler in the heat.
Anyway, on to the training portion of today’s post:
- Monday: No run scheduled
- Tuesday: 5 miles @ easy
- Wednesday: 5 miles @ RP
- Thursday: Well… I had 5 miles scheduled but pushed to Friday since Thursday had awful weather 🙁
- Friday: 5 miles @ easy
- Saturday: No run scheduled BUT I did sign-up for a gym membership (again) and did my first full gym workout in like… two months. I felt great during the workout but the next morning? My chest was S-O-R-E. Pro-tip: DON’T SKIP THE GYM!
- Sunday: 10 miles @ long – I was scheduled for 12 but was having major stomach issues throughout the entire run and decided to stop just a few miles short. It kinda sucks because I was thisclose to finishing the run but man, oh man, THE ISSUES I WAS HAVING. I’ll say no more.
Total Mileage: 25 miles
And now we taper. And eat. Also, can we talk about all of the refrigerated pasta options at the grocery store? I had no idea what to pick! I went with Spinach & Ricotta and Proscuitto & Cheese. WE LOVE CHEESE OVA HERE. Who doesn’t, though, let’s be real.
Ho boy. This week was relatively good for the most part. I got to the weekend and ran into stomach issues due to some slight overeating and not getting enough of the good stuff. Ya know, like vegetables.
Matt and I went to the mall on Saturday afternoon and for some crazy reason, we decided that getting Blaze Pizza was a good idea. Normally, we LOVE Blaze. It is SO GOOD. It’s like, Chipotle but for pizza. Anyway. It was a terrible idea that day. Matt ran a half on Sunday and I had my long-run scheduled so that + greasy pizza = not a pretty sight. We lived. We learned. That will not be happening again.
I mean, I was suffering like severe heartburn during my long-run. And I felt a pizza hangover all day. So I decided to get back on the wagon (not that I really fell off but…), and prepared some healthy and delicious foods for this week like: EGG WHITE FRITTATA CUPS and a shrimp & turkey sausage dish (both of which I’ll be sharing). I also took the easy way out for dinner last night and tore apart a store-bought rotisserie chicken, frozen broccoli, and 90-second quinoa and brown rice. DELICIOUS, NUTRITIOUS, NO EFFORT.
I feel like now that we’re all friends here, I can finally confess something to you: I love eating out of a bowl. There. I said it. Have you noticed yet? I’m sure you have. You know what else I love? Mediterranean-style food. Last week I shared my 30-Minute Greek Chicken & Veggie Packets and today I’m sharing my take on a Mediterranean Steak Bowl.
One day, Matt was like, “let’s make this.” And I was like “okay, let’s do it.” So we did it. And it was great. Delicious. Healthy, even!
Semi-Homemade Mediterranean Steak Bowl
So, I like to say this meal was semi-homemade because I had some help: I used store-bought hummus and a 90-second packet of garlic quinoa and brown rice. I also had some help from Martha Stewart because I used her Mediterranean Steak Marinade. I threw a beautiful flank steak in a zip-bag with the marinade and let it sit.
Martha (yeah, we’re on a first-name basis) recommends anywhere from 4-24 hours but I let the steak marinade for 36 hours. I have no real reason for that other than I was going to make it one night but then when I got home from work and my run, I was too tired and lazy so I put it off to the next day.
ANYWAY: aside from the steak, quinoa & hummus, I roasted some vegetables, cayenne chickpeas, and added some purple cabbage and parsley. The cayenne chickpeas? I actually made those myself. Well, I roasted them myself. All I had to do was drain some canned beans, toss in olive oil, bake at 450F for ~20 or so minutes (my smoke detector went off, btw), and then you toss in the cayenne and salt. Very important: do not toss your chickpeas in the cayenne and salt (or other seasonings) until after you’ve roasted them.