Hello! Hope your week is going well and you’re feeling good about your day. I do love Thursday’s!!
I’m back for a rundown of my daily eats from yesterday. It’s been a while since I’ve done a day in the life, so I figured it was time! There’s also a yummy dinner recipe at the end – simple and healthy, perfect for a quick weeknight meal.
2 over easy eggs with hot sauce
1/2 of a tomato and 1/4 of an avocado
1 piece of ezekiel toast with Teddy peanut butter & strawberry jam
1 glass of water
1 cup of coffee with unsweetened soy milk
Fresh cantaloupe and watermelon slices
Blueberry greek yogurt and a 1/3 cup of Bear Naked Fit All Natural Vanilla Almond Granola (YUM!)
Plus 1/4 cup of raw unsalted almonds
Yes, this was a very crunchy lunch!
1 Gala Apple
Half Marathon Training
4 miles – This week’s training plan consists of rest and less miles before we bump up the miles and hills next week! Our farthest run up until now was 9 miles last Friday which felt great (we moved our run up a day since we went camping over the weekend). I completed 3 fast miles on Monday with Frank and then yesterday I ran 4 miles on my own. It felt pretty good cardio wise, but I’m still having some foot numbing issues. I also really need to start pacing myself when I run alone. If Frank’s with me, I find he holds a great pace during the first 1 to 2 miles. When I’m alone, I rush out the gate and burn myself out! I’ll keep you posted on how my progress with pacing turns out as I’d love to accomplish a negative split during the half in July (Negative Split: Faster second half of the race).
Side Note: Happy belated National Running Day! If you didn’t run yesterday, you can still celebrate today!
1 hardboiled egg with sriracha sauce (looks funky but tastes so good!)
Japanese marinated chicken stir fry with zucchini and mushrooms over a bed of quinoa (Recipe below!)
Side kale salad with tomatoes, avocado, red onion, green pepper and lemon vinaigrette (2 tbsp. olive oil, the juice of 2 lemon wedges, salt and pepper)
Japanese chicken stir-fry Recipe
3 marinated skinless, boneless chicken breasts
*On Sunday’s, I like to marinate our meats and freeze them so they are ready to go by mid week. This habit is a great one as it’ll go a long way during a short weeknight. This past Sunday I prepared my Japanese marinade using the following ingredients:
- 1/4 cup of soy sauce
- 1/8 cup of rice vinegar
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1 tsp. sesame seeds
- 1 tbsp. sesame oil
- 1/2 tsp. Asian spice seasoning (This is a mixture of Japanese chili spices and black sesame seeds – My parents actually bought this for us at a Japanese food store) You can omit this and use chili sauce or sriracha sauce instead.
- Directions: Place chicken in a big ziploc freezer bag, add all of the ingredients, zip up the bag keeping the air inside and shake until the chicken breasts are well coated. Open it up and be sure to press the air out of the bag before sealing tight and placing it in the freezer!
On Wednesday morning, I took the meat out of the freezer and let it sit until I got home from work. Okay, here are the rest of the ingredients:
1 cup of quinoa (1 cup of dry quinoa, 2 cups of water, bring to a boil, simmer on low until water is dissolved)
1 large zucchini, chopped into half moons
1 package of mushrooms, halved
1 tbsp. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1/4 cup of soy sauce
1/4 cup of Kikkoman teriyaki glaze (You can buy this store-bought Teriyaki Glaze at your local grocery store in the international foods section)
1 tbsp. corn starch (You can omit this but it helps to thicken the sauce)
Sesame seeds (to taste)
Asian spice seasoning (to taste)
1. Once the chicken has completely thawed, slice into small, bite size pieces.
2. In a large pan, heat the oil, garlic and ginger.
3. Add the marinated chicken pieces and cook for 5 minutes or until they look cooked about halfway through.
4. Add the zucchini and mushrooms followed by the soy sauce. Let cook for 3 minutes. The soy sauce will help the veggies steam and continue to cook the chicken.
5. Add the teriyaki glaze and stir until everything is combined and coated with the sauce.
6. Now, place the corn starch in a small bowl with equal parts water (1 tbsp) and stir until well combined.
7. Create an opening in the middle of the pan by pushing the chicken and veggies to the sides. With one hand, pour the cornstarch and water mixture into the middle of the pan where the opening lies, and with the other hand, use your spatula and stir the cornstarch mixture quickly into the soy/teriyaki sauce. Continue to stir until the sauce starts to thicken just slightly and you’re good to go. If you’d like it to be thicker, add more cornstarch/water.
8. Let the stir-fry simmer for about 5 minutes and you can keep it there until ready to serve.
9. Place a 1/4 cup of cooked quinoa on the bottom of a bowl, top with the chicken stir-fry, shake some sesame seeds and Asian spice seasoning on top and enjoy with your side kale salad or any salad you’d like!
See you tomorrow!