Thursday, February 23, 2017

Running + Recipes over the past week!

So, things lately have been crazy busy. We're about 3 months away from the big day for Seth & I, so we are in full planning mode! In the meantime, we've been busy working out, running, cooking, & working!

So, what's been happening lately & what have I been cooking? it goes!

I had my first run w/ the Ultra Dirtbags for their spring training program & the group was set for a 2.5 hour run. It rained during half of our run, but we finished & headed for bagels & coffee at Bruegger's Bagels. We covered the red, white, & blue trails and ended with about 12 miles.

I then hit yoga with my friend Jen where our friend Lindsay teaches an athlete yoga class. I hadn't been to yoga in awhile, but it was such a good stretch after being on the trails with some tight calves!

I headed back out to the trails w/ a few girlfriends to run blue & red trails at Percy Warner & then headed for more bagels! Beautiful weather & no rain!! I also made quite a few new recipes, which are below!

I woke up and went for a 6 mile jog (around 8:57 pace). I will say, this was a difficult run after trails all weekend. I was SO tight in my calves and glutes. It was painful.
We started our Fleet Feet Speed Sessions and had a 2 mile time trial. I failed miserably and only made it one mile in 7:03. For some reason, I felt dead. I could not get my head in it. I started off way too fast & knew I couldn't hold on to it that day. I was bummed, but I know it happens & I will try again in a few weeks when they do it again & really nail it! I hadn't done speedwork in awhile because I've been sticking to tempo runs & threshold runs, so sprinting hard for 2 miles was really messing with my head. That night I did a leg / butt class at Shed & it was KILLER! I realized I definitely need to be doing more strength work for my legs!

I'm now listing two recipes below that I made recently & both were SO delicious. The porkchops turned out perfectly cooked and the flavor was great. The potatoes were also delicious with the paremsan and roasting them in the oven. I definitely recommend these two! Thumbs up for the win!

Literally Stove Top Pork Chops (Chrissy Teigen Cookbook):

For the Brine & Pork:
    • 1/4 c kosher salt
    • 1/4 c sugar
    • 2 tsp dried sage
    • 2 tsp red pepper flakes (use only 1 if you want it less spicy)
    • 1 tsp cracked black peppercorns
    • 2 1/2 c ice (I used less b/c it wasn't melting)
    • 4 boneless pork chops (1/2 in thick)
  • For the Breading:
    • 2 large eggs
    • 1 c all-purpose flour
    • 1/2 tsp salt
    • 1/2 tsp black pepper
    • 1/4 tsp cayenne pepper
    • 1/2 (6 oz) package Stove To Stuffing Mix
  • 1/2 c canola vegetable oil
Brine the Pork Chops:
  • In a saucepan, combine 1 1/2 x water, the salt, sugar, sage, red pepper flakes, & peppercorns.
  • Bring to a boil over high heat & boil until the salt & sugar are dissolved.
  • Transfer to a glass baking dish and add the ice, let the ice melt
  • Add the pork chops to the brine, cover, and refrigerate for two hours
Set up the Breading Station:
  • In a shallow bowl, beat the eggs, then set aside
  • In a second shallow bowl, combine, the flour, salt, black papper, and cayenne, set aside
  • In a food processor, process the stuffing mix until fine crumbs form and place the crumbs in a third bowl, set aside
  • Remove the pork chops after 2 hours from the brine and pat them dry with a towel. One at a time, dip into the flour, then egg, then stove top pressing the crumbs to each side. Let sit for a few minutes.
  • In a 10 inch heavy skillet, head 1/4 c of the canola oil over medium - high until shimmering - hot. Add 2 of thechops and fry until golden & crispy (3-4 minutes).

Garlic Parmesan Roasted Potatoes (from Pinterest) and can be found HERE

  • 2 pounds red potatoes, cut into 1 inch pieces
  • 2 Tablespoons olive oil
  • ½ cup grated parmesan cheese
  • 3 garlic cloves, minced
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • chopped parsley for garnish
  • Preheat oven to 400 degrees. Lightly spray a baking sheet with non stick cooking spray
  • In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste. I also like to sprinkle additional parmesan on top.
  • Roast for 30-35 minutes or until golden brown and crisp. Serve with parsley sprinkled on top

Hopefully you all enjoy some good cookin'!