Temperature: 4° C
Distance run/type: 6k / steady run
Clothes: Capri pants, Lululemon tank top, Adidas outer shell, Asics TrailRunners.
Feeling: It was a gorgeous and sunny, so about 10 minutes into the run, I had to take off my outer shell and run with my tank top.
I love Saturday mornings. It’s the one day a week that I don’t have to set my alarm and I allow myself to sleep in. Unfortunately, since I wake up between 6:30 and 7:30 every other day of the week, “sleeping in” usually means waking up at 8:30 – even when I don’t go to bed until 3 or 4am the night before. I tried as hard as I could to sleep in, but at 9am, my body refused to sleep any longer, so I finally rolled out of bed and cooked (note, not threw together!) some Nut Butter ‘n Espresso Cereal.
- 1/4 cup Red River Cereal
- 1 cup water
- dash of salt
- 2 tsp natural almond butter (or your favourite nut butter of choice)
- 1/4 cup frozen strawberries (they get all nice and melty! but you can use fresh as well of course)
- 1 tbsp instant espresso powder
Cook Red River cereal with water and salt until it reaches your desired consistency. Add nut butter, strawberries, espresso powder and a healthy splash of milk (I used organic unsweetened soy milk). Mix together and enjoy!
All mixed together. It was delicious!
I took my time getting ready to go for my morning run, so just before I left, I had two fresh strawberries and some Mocha yogurt with a few multigrain pretzel waffles.
It was a perfect day to go for a run. The wind was cool, but the sun warmed me up immediately. When I run on my own, I usually listen to music, but lately I’ve been running without it. I find that it allows me to concentrate on my surroundings, my breathing, and my thoughts. I may still need my music on longer solo runs, but for now, I’m content with just taking in the scenery around me.
When I got home, I was craving another pumpernickel egg sandwich, so I made a Goat Cheese, Asparagus and Red Pepper Egg Pumpernickel Sandwich.
- 2 slices pumpernickel bread
- Two Asparagus stalks, chopped
- 4-5 Red Pepper slices, chopped
- 1 egg, beaten
- Dill (of course!)
- Black olives, chopped
- Minced garlic, about one clove
- 1 tbsp goat cheese
- 1 tbsp green salsa
- 1 handful baby spinach
- Your favourite spices/seasonings (I used Italian and roasted pepper spice mixes)
- In a small non-stick pan coated with cooking spray, heat up your garlic. When the garlic is ready, toss in the red peppers and asparagus and cook until they are softened, maybe 5 minutes.
- Toss cooked vegetables into beaten egg. Add spices and mix. Pour mixture into the heated pan and cook on both sides until done.
- Spread goat cheese and green salsa on one side of toasted Pumpernickel bread. Layer the egg onto the bread, add baby spinach and top with a second slice of pumpernickel bread.
On the side, I had some lovely grilled asparagus, red peppers, and red beets, dressed with chopped black olives and green salsa.
In the afternoon, I snacked on some toasted Ezekiel 4:9 bread (my new favourite bread!) topped with almond butter and fresh sliced strawberries, along with a giant mug of coffee. Mmmm.
Oh yeah, and I had a few of these throughout the day. Maybe 4 or 5? I’m not sure what my life would be like without chocolate.
Dinner was a partial success – my Easy Grilled Mahi Mahi was incredible, but my Kasha was not.
Easy Grilled Mahi Mahi
- 2 Mahi Mahi fillets
- 5-6 slices of lemon
- Roasted Pepper seasoning (I use this)
Preheat the oven to 350º, and a cast iron grill on the stove on medium-high heat. Pat the Mahi Mahi dry, and rub a generous amount of Roasted Pepper seasoning onto the flat side of the fillet. When the cast iron grill is ready, place the fish onto the grill, seasoned side down. Important: do not move the fish – allow it to sear as it will create a lovely crust! Once the oven is ready, and the fish is partially cooked through (you’ll notice a colour difference between the cooked and uncooked part of the fish), add some lemon slices on top of the fish, and move the grill into the oven to bake for 15-20 minutes, depending on your oven. The lemon slices keep the fish really moist and juicy. This is my favourite way to prepare any kind of fish. It has never failed me!
The Kasha That was Not
Instead of just cooking it with water (I didn’t have broth), I decided to add some turmeric, onion, and garlic powder to my Kasha. Unfortunately, it still lacked in a lot of flavour, so I started randomly throwing in different spices, in a poor attempt to save it. Furthermore, I think my water was too hot, because as soon as I threw in the Kasha, half of them exploded and turned mushy. The pieces that didn’t explode were too crunchy, so I ended up adding more water (as it kept disappearing quickly) in an attempt to continue cooking the raw pieces. I think I threw in some soy sauce, and a few different herbs and spices. It tasted okay. Definitely not something to write home about. Hopefully I’ll have better luck next time. I heard they can be turned into some pretty tasty pancakes, so I will definitely have to explore that.
As for the side salad, I just mixed some salad greens, baby spinach, cooked beet cubes, cucumber, black olives, Sriracha, and some fat-free Italian seasoning. I overdid it slightly on the Sriracha sauce though, as my tongue was numb halfway through eating the salad.
I ended the evening with some green grapes, air-popped popcorn, and 2 mugs of caffeine-free Chocolately Chai tea.