Weekending

After a early wake up on Saturday, it was nice to sleep in yesterday. I'm currently training for a 10k this fall. As a new runner, this will be my longest race so far to date. I just started running in Spring 2011 with the Couch to 5K, so this will be my next endeavor. Not far for most runners, but this will be tough for me. Running is hard for me. I love it and it's a good challenge, but it ain't easy.  I grunt and groan a lot on runs. But learning more about minimalist and "natural" running forms and shoes has been helping so much lately. Much less pain and more enjoyment. I'll discuss this more later.

Now...on to food! The main event.

I woke up and had a version of my morning shake. I've always been someone that can't eat right when i get up. This meant that I'd often get to work and feel tired, but my stomach was not ready for whole foods.....then I found shakes! The perfect way to get fuel, hydrated, and my stomach can handle it early in the morning.

My go-to green smoothie is...

-1/2 cup Trader Joe's Unsweetened Vanilla Almond Milk
- 5-6 frozen strawberries(or fresh if I have them)
-1/2 frozen banana
-1/2 tsp. honey
- 3-4 large leaves of kale

Currently I use my immersion hand blender for this, but it is kind of a pain. SO I ordered a blender that should arrive in the mail this week. YAY!


For dinner, I did one of my new favorites...fish tacos! I improvise a lot on this, but my favorite is an avocado sauce that I make for the top. I adapted it from a bunch of different recipes I saw.

So the taco bar includes....

- Chopped up spicy green beans (my mean bean recipe to come)
-Sliced Sun Gold cherry tomatoes
-Black Beans
-Chopped Cilantro

For the Fish I used Halibut, but any light white fish works. My method was simple...

1. Drizzle fish with olive oil and lemon juice
2. Season with cumin, cayenne pepper, salt, and pepper.
3. Bake in 400 degrees F for 12-15 mins.
4. Break up into pieces for taco.

I also make a quick slaw that I love for good crunch in this taco. It is improvised so you can add these ingredients to taste for the sauce. As for the slaw items, I just use whatever I have that is crunchy in my fridge. Today that meant red cabbage, diced raw zucchini, diced raw broccoli stems, diced cucumbers, and onions.

Then I drizzle it with about

• 1/2 tsp EVOO
•  1 tsp Rice Vinegar
•  Juice of half a lemon
• Cumin
• Salt and Pepper to taste

 I don't like things overdressed so I taste and add things as I go.

Great crunch factor!


AND THEN THE AVOCADO MAYO SAUCY THING! So GOOD! This is a bit improvised as well. I'm planning to get better at measuring and making set recipes in the future.

In a food processor....(This makes enough for about 10 taco toppings)

• 2 garlic cloves
• 1/2 cup fresh cilantro
• 1 small or 1/2 large avocado
• 1 1/2 Tbsp Mayonnaise (I used Reduced Fat)
• Juice of 1/2 lemon
• 1/2 tsp cumin
• Sprinkle of Cayenne
• Salt and Pepper to taste

Blend in food processor and serve(It is the green mess in that yellow bowl. Doesn't look pretty but delish!)

What I love about tacos is that you can just put whatever you want on them and use up things in the fridge. Also, fish tacos are nice and light, so they are a great summer dinner.

Have a good Monday!