I kicked of my weekend with a bit of shopping and a hair appointment. I have an event this weekend I wanted to look spiffy for, and with Fitbloggin TWO WEEKS away I figured I could justify spending a little bit of money on myself. My hair desperately needed a trim as I was about two months overdue. I love my stylist – she and I both ran our first marathons at the Pensacola Marathon last year and we finished within 4 minutes of each other!
This weekend I had the
great idea to run a half marathon. After dealing with my calf issues for over two weeks I’m so revved up to be running again I wanted to go for a nice long run to celebrate. I actually got up at 4:55 a.m. on Saturday (before my alarm went off) because I was so excited!
I walked outside at 5:30 to start my run and I was punched in the face by the humidity. I literally said out loud, “This is a joke, right?” It was over 90% humidity when I started, and the head index was 93 when I finished nearly 2 and a half hours later.
I had to stop twice, at miles 6 and 9, to hang out in front of a water mister at a playground. I drank about 7-8 cups of water while on the run and still probably lots about 2 pounds of water weight. It was one of the most challenging runs I’ve ever had. Regardless, I’m still damn happy to be running again! Calf cramped up once but when I stopped at mile 6 I massaged it for a bit and it felt fine the rest of the run. Compression socks + ice the rest of the day to aid recovery.
The other highlight of my weekend was spending about 3 hours cooking amazing meals for the week. I made egg fried rice, baked spring rolls, and broccoli, cheddar & chive mini quiches.
For the egg rolls I used Nicole’s recipe for baked eggrolls. I’m keeping all of mine in the freezer to bake as needed which is a first. Usually I just bake them all and reheat them in the microwave each day but I wanted to have them crispy! I add about 1 T. of Chinese Five Spice to her recipe, some fresh ginger, and either double the soy sauce or add 1 T. of Newmans Own Sesame Ginger Dressing if I have it on hand. Otherwise, the recipe is a bit bland. When I add in the extra seasonings it’s delicious.
For the fried rice I do a very modified version of this recipe. I use olive oil in place of all the other oils (just because that’s what I have at home), I omit the edamama and double the amount of peas (because it’s cheaper), and I add 2 cups of finely chopped cauliflower (which looks/tastes just like rice.)
My last creation was something I made up on a whim. I’ve made mini quiche’s before but I decided to try a new flavor combination.
Broccoli, Cheddar & Chive Mini Quiches
- 2 large eggs
- 1/2 c. egg whites
- 1 1/3 cup almond milk (can use regular)
- 1/2 cup cheddar cheese
- 1/2 c. flour
- 1/2 tsp baking powder
- 1/2 to 3/4 cup teeny tiny chopped broccoli (like basically crumbs)
- 2 T. diced fresh chives
- 1/2 T. salt
Directions: Preheat oven to 425 Farenheit and coat a 12 count muffin tray with cooking spray. In a large bowl whisk together first 4 ingredients. Once combined add in the rest. Fill each muffin tin about 3/4 of the way full (don’t over fill or they will spill over!) and sprinkle just a tiny bit of cheddar on top. I usually have a little extra egg mix that I’ll pour in a greased bread tray and throw in the oven as well. Bake for about 25 minutes, until the tops are turning light brown.
As made each muffin is approximately 60 calories! They are super light and airy. The flavor isn’t overwhelming which could be changed by adding more cheese & chives (and garlic may be a nice touch!) I store mine in a tupperwear container in the fridge and reheat in the microwave for about a minute. They keep very well!
So, that’s my weekend. Running + face stuffing. Pretty standard stuff. Pretty awesome stuff.
How was your weekend?
Anyone making 4th of July plans yet? I’ve stayed in the last few years but I’m determined to go out and have fun this year!