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Showing posts tagged recipes
I’m actually really happy with this recipe considering that it was something Sean and I just tossed together. This is definitely something we’ll be cooking for future dinners. :3
Caribbean Jerk Chicken Quinoa with Sriracha Sauce
Makes approximately 4 servings.
Approximately 350-400 calories/serving.
Ingredients:
- 1.5 - 2 cups of cooked quinoa
- One 14 oz can of diced tomatoes
- One 14 oz can of reduced sodium black beans
- One 4 oz can of organic mushrooms
- ~2 chicken breasts, cut
- Sriracha sauce
- Caribbean jerk seasoning
Instructions:
- In a small pot and medium heat, combine quinoa, mushrooms, and chicken. Mix, and wait until chicken is cooked.
- Add beans and tomatoes and let cook for about 5 minutes. Mix it every so often.
- Add sriracha sauce and Caribbean jerk seasoning to taste.
- Serve and eat!
Tempo runs + udon? Yes plz!
Despite a terrible amount of sleep I’ve had the past night, I was able to manage through my tempo run yesterday. I did a little under 6 miles at roughly an 8 min/mile pace as my main set. My data from my Garmin below shows my workout as a whole which includes my warm up in the beginning for a total of about 7 miles.
And bah - if there’s anything my lack of sleep caused me to screw up was the setting from my Garmin data! I went out biking yesterday so my units for speed were in mph. I forgot to change that back to min/mile during my run. ;_; But at least I’m pretty consistent with my pacing though. I think it’s part laziness too. With tempo runs I don’t really have a desire to go any faster.
During my lunch break at work I was flipping through the pages of Runner’s World and I saw this recipe for Soba Noodles with Peanut Sauce. From eyeballing the ingredients list I figured that we had most of the ingredients at home, so that saved me a trip to the grocery store.
One thing I knew that didn’t have was soba noodles, but we did have udon noodles. I used that instead for our recipe. (Details, details.)
It was kind of funny though. As I was making the mix I was going through our pantry with an anxiety of “Ohhh I hope we have it…”. And of ALL things that we didn’t have — peanut butter! I found out that ours expired, so another substitute I ended up making was using our almond butter.
We didn’t have scallions either, but I chopped up some spinach instead. Details, details, lol.
But this ended up being a good recipe! I probably should have cooked a little bit more udon noodles because it was a bit salty for our taste, or maybe not use as much soy sauce as directed in their recipe. But it was definitely worth making, especially because it was easy too.
One thing I actually want to find is a good udon noodle recipe. Admittedly, sometimes I come out of training with a huge want for a bowl of udon noodles like Naruto, heh.
Does anyone have any plans for the weekend, particularly since it’s St. Patrick’s Day tomorrow? We don’t have big plans for it, although we’ve been tossing up a few ideas here and there. I guess we still have yet to see what’ll go on our end.
Happy Friday!
Active Recovery and a Protein Cheesecake Pi Pie
I had an easy and straightforward workout yesterday. I took my bike out and just did 13 miles at an easy cadence and high gear for active recovery. My legs really needed a break from my 13 mile long run Sunday, brick Monday, and repetition intervals on Tuesday.
When it comes down to recovery, while having a day off from training is good and almost tempting (passive recovery), active recovery can at times be better for you. When you workout, sore muscles become stiff and inflamed where when you do a really light aerobic workout, the increased blood flow to your muscles help speed up the recovery process. The KEY is really easy work.
So in addition to that active recovery treat to my muscles, I made a dessert treat at home too! Yesterday was 3/14, otherwise PI day! Sean and I are nerds in a way (we’re both engineers) so I couldn’t let the day pass without having a pie for pi day.
Initially I was planning on being lazy and picking up a pre-made pie at Publix, but the stuff that they had didn’t really look all that appetizing. So I figured I’d make some Frankenstein piece of a pie on my own that’d seem a bit better for you. I also wanted to use some stuff we already had at home to cut down on grocery costs too.
Behold! A Protein Cheesecake Pi Pie!
This recipe I just kind of made up as I went. Presentation isn’t the prettiest, I know, but don’t get me wrong — it was really, freaking good! It could just use a couple tweaks.
Ingredients:
- Pie crust
- Box of cheesecake Jell-O
- Sliced almonds
- ~2 cups worth of vanilla Greek yogurt
- Honey
- Decorating gel
Directions:
- In a bowl, mix together the packet of cheesecake jello with Greek yogurt. This will be really thick! I guesstimated the two cups of yogurt that I mentioned in the ingredients list. The reality was was that I mixed enough yogurt until I reached a consistency I wanted, and two cups worth seemed to do the trick.
- Place cheesecake mixture inside the crust. Spread and flatten.
- Sprinkle almonds and drizzle with honey. I put it out to the side.
- Draw a pi. :)
It couldn’t have been any simpler, lol. And I’m all for quick, healthy meals and desserts!
I did have two issues when making this recipe, though. First, the crust. The mix was just so thick that the moment I plopped it on the crust it broke. This happened to me in the past when I made pumpkin pie around Thanksgiving, so it’s nothing new. Sean says that I should probably bake the crust first to harden it before putting the mix in.
Secondly, I didn’t have enough mix to actually fill up the crust. It was kind of why I put the almonds on the sides to “hide” that, so I think two boxes of Jell-O mix might be in order and more yogurt, but it ultimately wasn’t a big deal.
For a simple recipe that was kind of made up on the fly, it was really delicious! If you make this, I’m sure you’ll enjoy it too as it’s cheesecake without all the extra fat and calories :D
