Marathon recovery is moving along nicely and I’m all ready to race the Shamrock 8k tomorrow. I wasn’t too sure how I’d be feeling about tomorrow’s race after hitting my marathon goal last Sunday. The good news is a week of rest, yoga, body weight exercises and light running has me ready to go. I’d like hit a new 8k PR since it’s been quite a while since I’ve raced at that distance but the weather doesn’t look too good. Rain with some reasonable wind might hamper my efforts a bit.
No matter what happens at Shamrock, I’ve had my best training cycle yet this year, learned a lot and am in a great place to hit my goals for the rest of 2017. I’m ready for a little post race down time then kicking things back up later in the spring.
Since I had a quiet workout week, I hit the kitchen to try something completely new. Plantain chips! I’m not too familiar with plantains but received some from a friend and figured it couldn’t hurt to play. My first thought was plantain chips since they’re simple and probably hard to muck up. This experimental recipe is a mash up of others for both banana chips and plantain chips but it turned out well. I hope you enjoy it, too!
Cinnamon Plantain Chips
1 plantain, peeled and sliced thinly.
1 tablespoon melted coconut oil.
1 teaspoon lemon juice.
Cinnamon as desired.
Pre-heat oven to 350.
Line baking sheet with parchment paper.
Toss plantain slices with coconut oil, lemon juice and cinnamon until coated.
Place evenly spaced plantain slices on lined baking sheet.
Bake at 350 for 15 minutes then flip over for 5-7 additional minutes until edges are browned.
Do you like plantain chips? Have a favorite plantain recipe? Share it with me!
This is my very first WIAW (What I Ate Wednesday) post and to be honest it’s only one meal. I threw some things in my fridge together for dinner, making it up as I went along. I’ve shared some recipes before but not since I’ve cleaned up my eating and started to really pay close attention to what I’m putting in my body. So I guess this is really a recipe post that happens to be on a Wednesday.
Grabbing a few things in my kitchen, I put together a quinoa, flounder, pico de gallo meal that was clean, healthy and filling. It was very simple and took about 20 minutes to prepare. After starting one cup of quinoa with water on the stove, I seasoned the flounder with crushed red pepper and lime. I let the quinoa boil and fish marinate while I chopped onion, tomato and home grown cilantro for pico de gallo. This was my first time making pico de gallo and I was excited to use ingredients I had grown myself. My dicing skills will definitely benefit from some practice!
I started to pan fry my flounder as the quinoa was finishing and it only took 4 minutes to be ready. When I pan fry, I use a big wok or frying pan and extra virgin olive oil. I prefer that over a cooking spray since it’s a healthier choice. Once the fish was to temperature, I took it off heat and let it rest for a minute. I served the fish over quinoa with a massive side of pico and two slices of lime. It turned out hotter than I expected but was very tasty and filling.
I really enjoy the cleanness of simple recipes like this. They’re easy to make with fresh, good for you ingredients and are practically impossible to mess up.
What’s your favorite WIAW? How often do you share recipes or meals?
It’s been quite a while since I’ve shared a recipe. I recently made these Tortilla Chip Crusted Chicken Tenders for the first time and really liked the way they turned out. Here’s the recipe for this juicy, tasty chicken dish!
Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 17 minutes
Calories Per Serving: Varies 160-240
2 whole eggs, beaten
1 cup flour
1-2 cups very crushed tortilla chips
1 lb boneless chicken chicken breast, cubed
2 cups broccoli
1/2 cup Stonewall Kitchen Spicy Corn Relish
1. Preheat oven to 425, grease large baking sheet.
2. Place eggs (beaten), flour and crushed tortilla chips into separate bowls.
3. Dip each chicken cube in egg, coat in flour and cover in chips.
4. Place each coated tender on baking sheet making sure none of them touch.
5. Place in oven for 17 minutes at 425.
6. Steam broccoli until tender.
7. Remove tortilla crusted chicken tenders from oven and (optional) top with spicy corn relish.
8. Serve tenders warm with broccoli.
For extra flavor, add spices or herbs to the flour bowl.
This is also great with a black bean and corn salsa.
Brown rice is a good way to pack in some calories with this dish.
What are some of your favorite recipes? What would you do to make these tortilla chip crusted chicken tenders your own?
**I purchased the Stonewall Kitchen Relish and received no compensation
for using or promoting it**
Tin foil chicken and vegetables is one of my favorite week night meals. This recipe is quick, simple, good for you and delicious. I love the way I can mix up the flavors by simply switching out one or two ingredients. Using the ingredients below, each serving is home to less than 300 calories, packed with muscle building protein and very filling.
Tin Foil Chicken and Vegetables
Servings – 2-4
Prep Time – 10 minutes
Cook Time – 30 minutes
Difficulty – 1
2-4 boneless, skinless chicken breasts (to lower cook time, divide into sections)
1 cup frozen corn (thawed)
2/3 cup black beans drained and rinsed
2/3 cup halved cherry tomatoes
1/4 cup diced green pepper
1/4 cup diced yellow onion
1 Tablespoon extra virgin olive oil
2-4 Tablespoons taco seasoning
2-4 teaspoons cayenne pepper
2-4 large squares of tin foil
Pre-heat oven to 375.
Add olive oil, peppers and onion to sautee pan and cook until onions start to become clear.
Place each chicken breast in center of one tin foil sheet.
Season chicken with taco and cayenne powders.
Top each chicken breast with tomatoes, corn, black beans, green pepper and onion.
Fold tin foil into packet around chicken with small opening to vent.
Place in oven for 25-20 minutes or until juice runs clear.
Serve by carefully opening foil packets and pouring chicken, vegetables and juice onto a plate.This simple chicken and vegetables recipe can be switched up for winter by adding squash and carrots or swapping out taco flavors for basil and thyme. If you want to find out how the calorie count would change, plug in your ingredients here. I love using fresh vegetables for a colorful meal that’s great all year long and with very easy cleanup, this delicious dinner won’t take away from family time. Give this tin foil chicken and vegetables recipe a try.
I love it and know you will too!
What’s your go-to weeknight meal? What vegetables would you use?
It’s just past the middle of April and it’s time for the April edition of Right Now. I’m two weeks away from my target spring race, the Prairie Fire Half Marathon in Wichita, Kansas which will help me check off state #11. With only fourteen days until I go after a new half marathon PR, I’ve started my taper and have had some time to play. Here’s what I’ve been watching, will be fixing and starting cooking this month.
Watching. Doug and I had a date night Wednesday to check out some of The Virginia Arts Festival that is going on right now in Norfolk. After a casual dinner, we walked a few blocks to a grassy area for an outdoor show by Strange Fruit. The Australian troop performed atop what essentially look like pole vaulting poles to a soundtrack that featured a variety of genres. The weather was great and we really enjoyed watching the acrobats float through the air on their big white lanterns.
Fixing. I’m not much of an artist but I can be pretty handy. Working with a hammer and nails is something I can definitely do and painting isn’t much of a challenge, it tends to just be tedious. Tape, paint, tape, tape, tape, paint. Luckily, I won’t be painting any wall space that requires a roll of painter’s tape. I will be sanding and staining this plant stand I recently acquired (thank you, taper miles) this weekend. Once I’m finished, the philodendron I’m attempting to grow will have a proper home.
Cooking. Omelettes, and I’m not sure what set me in this direction since breakfast for dinner isn’t usually my thing. It really doesn’t matter why but I’m undeniably into omelettes right now. Egg whites with shrimp, green pepper and cheddar cheese served as last night’s meal and I’m excited to play around with different fillings.
That’s what I have going on right now, what about you?
What’s in your favorite omelette? Do you fix things around your home?
Nachos are, hands down, one of my favorite bar foods. They come in all varieties and I prefer the chicken nachos some places but the chilli nachos at others. As much as I enjoy munching on a big plate full of cheesy, chili-ed chips while watching a game and sipping on a cocktail with a few dozen of my closest friends, I know they’re not the most healthy meal out there. I have tried to make healthy nachos at home and it’s been a mixed bag. Until now. This more dip/chili style recipe is less greasy (runny) than some of my other experiments, makes great leftovers and is a happy healthy medium while tasting great.
My New Favorite Nachos
Prep Time: 10 minutes
Cook Time: 15 minutes
1 lb 97% lean ground beef
1 cup diced sweet pepper
1 cup diced sweet onion
1 cup frozen corn
1 14.5oz can diced tomatoes
1/4 cup monterey or cheddar jack cheese
1 Tablespoon extra virgin olive oil
1 teaspoon taco seasoning
A few sprinkles of cayenne pepper
1. In large frying pan, saute onions and peppers in olive oil
until onions begin to brown, then move to large pot.
2. Add ground beef to same frying pan and brown.
3. While beef is browning, add tomatoes, corn, cheese and seasonings to large pot with onions and peppers.
4. Drain beef and add to large pot.
5. Heat beef mixture over medium flame until warm throughout and cheese is melted.
6. Serve with nacho chips.
I’m not a big fan of super spicy food but feel free to throw in your as much cayenne, ghost pepper or diced jalapeno as you want. I hope you will enjoy my new favorite nachos as much as I do!
What’s your go-to bar snack? Do you have a favorite nacho recipe?