The La Jolla Half Marathon is creepin' up this Sunday and this is my fourth time running this half.. The last time I ran this was in 2012.. so it's like seeing a friend I haven't seen in awhile and that I'm not really excited about seeing.. haha. Training has been pretty much non existent because 1) I don't feel motivated and 2) March has been stressful.. ANYWAY! I'm in a bit of a panic and I'm shoving in last minute training and trying to eat better for the week before the run.
I felt like writing about what I ate for dinner tonight because it's healthy, easy, and tasty.. and I want to share. So what I made was quinoa w/ some Indian spices, mixed in with diced baked yam, sauteed spinach and baked salmon. I know that this run will not be my best.. if anything I'm going to run it comfortably, but I'm hoping the clean eating will assist me in exceeding my lack of expectation. That is all.
Serving Size: 2
Ingredients:
Olive oil
Salt
Pepper
Granulated garlic
1 chopped garlic clove
3/4 cup quinoa
2 yams (small)
1 cup spinach
6 ounce salmon
Quinoa: I like to toast my quinoa because I feel it gives it a nuttier taste. Pour olive oil in a small pot until it covers the surface of the pot on high heat. Pour in quinoa once the olive oil is hot (when it moves like water when you tilt the pot) and stir quick so that all the quinoa is covered in the oil. Stir until toasted (about a minute) and then pour water (double the amount of quinoa - 1 1/2 cup) and turn the heat to very low and let it cook for 15 to 18 minutes covered. This is optional, but once my quinoa was done I sprinkled about a tablespoon of baingan bharta spice (Indian spice) and stirred it in so it can have some more flavor. .
Yams: Peel and then diced the yams into cubes. Put them in a baking pan drizzled with olive oil and sprinkle with salt and pepper. Put the pan in the oven at 375 degrees for 25 to 30 minutes (until soft). Once done, mix it in with quinoa.
Salmon: Pretty simple. Season with salt, pepper, and a little bit of granulated garlic and place in a baking pan drizzled with olive oil and bake for 20 to 25 minutes.
Spinach: Drizzle olive oil into a pan on medium heat and add chopped garlic. Cook and stir garlic before it turns brown and then add 1 cup of spinach. Sprinkle some salt, pepper and stir until the spinach is wilted.
Viola.
Serving Size: 2
Ingredients:
Olive oil
Salt
Pepper
Granulated garlic
1 chopped garlic clove
3/4 cup quinoa
2 yams (small)
1 cup spinach
6 ounce salmon
Quinoa: I like to toast my quinoa because I feel it gives it a nuttier taste. Pour olive oil in a small pot until it covers the surface of the pot on high heat. Pour in quinoa once the olive oil is hot (when it moves like water when you tilt the pot) and stir quick so that all the quinoa is covered in the oil. Stir until toasted (about a minute) and then pour water (double the amount of quinoa - 1 1/2 cup) and turn the heat to very low and let it cook for 15 to 18 minutes covered. This is optional, but once my quinoa was done I sprinkled about a tablespoon of baingan bharta spice (Indian spice) and stirred it in so it can have some more flavor. .
Yams: Peel and then diced the yams into cubes. Put them in a baking pan drizzled with olive oil and sprinkle with salt and pepper. Put the pan in the oven at 375 degrees for 25 to 30 minutes (until soft). Once done, mix it in with quinoa.
Salmon: Pretty simple. Season with salt, pepper, and a little bit of granulated garlic and place in a baking pan drizzled with olive oil and bake for 20 to 25 minutes.
Spinach: Drizzle olive oil into a pan on medium heat and add chopped garlic. Cook and stir garlic before it turns brown and then add 1 cup of spinach. Sprinkle some salt, pepper and stir until the spinach is wilted.
Viola.
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