I've moved! As good as Blogspot has treated me this last year, WordPress just does me better. If you'd still like to follow me, please use the following link:
One Girl's Taste @ WordPress
I hope to see everyone there!
Drop me a line sometime (my web email is onegirlstaste@hotmail.com ) or leave me a comment to let me know what you like, don't like, or would like to see more of. Thanks!
Bethany
Sunday, August 22, 2010
Monday, August 9, 2010
C25K: W2D3
I want to be one of those people who says I went for a short 8 mile run today. Unfortunately, that is not the kind of person I am. Yet.
Luckily, there is a program for people like me to figure out how to run. You'd think it would be easy to run, right? Not for all of us.
The program is called Couch to 5K. This nine week program uses different amounts of running and walking to train your body. As you progress, the amounts of running become longer and the walking becomes shorter.
I started C25k a while back and never completed it. This time, I thought if I blogged about it, I might hold myself more accountable. So, please, follow me on my running journey.
Today was Week 2 Day 3 (W2D3). The other day I was feeling very tired towards the end of my shift at work. I knew I had to run after, so I decided to drink a 5 Hour Energy. I don't like to drink these too often, because I just don't feel like they can be good for you. Regardless, I downed one and then 1.5 hours later, I was running at the gym. I'm not sure if it was the energy drink or what, but, in the words of Forrest Gump, I just felt like running!
My workout that day was great! I felt fantastic after and proceeded to go home and have a great night with Jeff, eating at the mexican restaurant and sitting outside at the Greene listening to music.
Today, I wanted the same kind of workout. Hesitant that my great run on Saturday was due mainly to the 5 Hour Energy....I had another. At least I can say that it worked! Not only did I complete W2D3, I did it twice! I ended up running (I use this term loosely) 3.2 miles in about 45 minutes. Not great, but not bad. I like running at least 3 miles. It prepares me for the 5k I might actually do one day.
But that day is not today. Maybe in nine weeks...
And now, I must rest. My tootsies hurt.
Luckily, there is a program for people like me to figure out how to run. You'd think it would be easy to run, right? Not for all of us.
The program is called Couch to 5K. This nine week program uses different amounts of running and walking to train your body. As you progress, the amounts of running become longer and the walking becomes shorter.
I started C25k a while back and never completed it. This time, I thought if I blogged about it, I might hold myself more accountable. So, please, follow me on my running journey.
Today was Week 2 Day 3 (W2D3). The other day I was feeling very tired towards the end of my shift at work. I knew I had to run after, so I decided to drink a 5 Hour Energy. I don't like to drink these too often, because I just don't feel like they can be good for you. Regardless, I downed one and then 1.5 hours later, I was running at the gym. I'm not sure if it was the energy drink or what, but, in the words of Forrest Gump, I just felt like running!
My workout that day was great! I felt fantastic after and proceeded to go home and have a great night with Jeff, eating at the mexican restaurant and sitting outside at the Greene listening to music.
Today, I wanted the same kind of workout. Hesitant that my great run on Saturday was due mainly to the 5 Hour Energy....I had another. At least I can say that it worked! Not only did I complete W2D3, I did it twice! I ended up running (I use this term loosely) 3.2 miles in about 45 minutes. Not great, but not bad. I like running at least 3 miles. It prepares me for the 5k I might actually do one day.
But that day is not today. Maybe in nine weeks...
And now, I must rest. My tootsies hurt.
Sunday, August 8, 2010
Pineapple Teriyaki Chicken
Pineapple Teriyaki Chicken
1/3 cup dry sherry
1/4 cup low sodium soy sauce
2 tbsp brown sugar
1/3 cup pineapple juice
1/2 tsp cayenne pepper
1/4 tsp salt
1 lb boneless, skinless chicken thighs
1 tsp cornstarch
1 tbsp butter
In a large bowl, wisk together the sherry, soy sauce, brown sugar, pineapple juice, and cayenne pepper until sugar is dissolved. Add chicken thighs to sauce and refrigerate for 30 minutes. Grill chicken thighs over medium heat until no longer pink (approximately 4-5 minutes per side).
Bring the marinade to a boil over high heat. Add cornstarch and boil, wisking often, until the marinade thickens (approximately 3 minutes). Stir in butter and serve over chicken thighs.
*This chicken makes an excellent addition to a spinach and romaine salad.
Corn and Black Bean Quinoa
Even though I didn't exactly achieve my monthly ingredient goal, I still wanted to try out this quinoa recipe I'd found. I was a little skeptical as I'm not a huge fan of black beans, but I must say it was quite tasty!
If you have never cooked with quinoa (which is a high protein grain for those of you not sure), I suggest you try it. It is very easy to cook (similar to cooking rice) and it extremely versatile! I plan to test out many, many more dishes in the future.
Corn and Black Bean Quinoa
1 tsp vegetable oil
1 onion chopped
3 garlic cloves, chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt & pepper to taste
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
chopped fresh cilantro, optional
In a saucepan over medium heat, saute onion and garlic until onion is translucent. Add the quinoa and stir to incorporate. Add the broth, cumin, and cayenne pepper. Reduce heat to simmer and cook, covered, for 20 minutes, or until quinoa is tender. Add corn and black beans and cook for 5 minutes, or until the corn and beans are heated through. Mix in cilantro, if desired.
This dish can be eaten as a light lunch by itself, or served alongside a main dish for a hearty dinner. I served mine with Pineapple Teriyaki Chicken.
If you have never cooked with quinoa (which is a high protein grain for those of you not sure), I suggest you try it. It is very easy to cook (similar to cooking rice) and it extremely versatile! I plan to test out many, many more dishes in the future.
Corn and Black Bean Quinoa
1 tsp vegetable oil
1 onion chopped
3 garlic cloves, chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt & pepper to taste
1 can whole kernel corn, drained
1 can black beans, drained and rinsed
chopped fresh cilantro, optional
In a saucepan over medium heat, saute onion and garlic until onion is translucent. Add the quinoa and stir to incorporate. Add the broth, cumin, and cayenne pepper. Reduce heat to simmer and cook, covered, for 20 minutes, or until quinoa is tender. Add corn and black beans and cook for 5 minutes, or until the corn and beans are heated through. Mix in cilantro, if desired.
This dish can be eaten as a light lunch by itself, or served alongside a main dish for a hearty dinner. I served mine with Pineapple Teriyaki Chicken.
Weight Loss and Monthly Ingredients Challenges
Last year around this time, my best friend, Carolyn, and I decided we were unhappy with our weights. To remedy this, we decided to do a Biggest Loser inspired challenge. Well, it's less of a challenge and more of an accountability type thing. Each Monday we email each other our weights, the amount we gained or lost, and a little blurb about how we felt, goals we want to achieve in the coming weeks, or various other tidbits from the weeks before.
We have been doing this off and on for over a year. To keep the game exciting, we have added an element of creativity to the mix. Each month, we pick a few ingredients with which we'd like to experiment. We research recipes and cook as many as we like. At the end of the month, we compare lists and suggest different ideas from said recipes. Or at least that's the plan....
Last month, the ingredient was quinoa. I picked quinoa because it is something many people on the food blogs talk about, yet it was something I had never played with before. I was so pumped to try it out. Wanna know how many recipes I made in July? Zero. Yep, just call me a slacker. I'm not real sure why I failed, but I did. In fact, the original plan for the challenge was to use a new ingredient each week. We kept pushing it back and pushing it back because I couldn't work quinoa into my meal plan.
After some discussion, we agreed one ingredient a week was a little rough. Instead, we chose to do at least one ingredient per month. This month, we have chosen green beans and basil. Green beans are in season through August, so better to experiment with something before it's season runs out. As for basil, well, I have a HUGE basil plant I have to use up. Do I smell pesto?
I have yet to make a recipe with either ingredient, but I do have a Garlic Green Bean recipe written on my meal planner. Stay tuned for results!
We have been doing this off and on for over a year. To keep the game exciting, we have added an element of creativity to the mix. Each month, we pick a few ingredients with which we'd like to experiment. We research recipes and cook as many as we like. At the end of the month, we compare lists and suggest different ideas from said recipes. Or at least that's the plan....
Last month, the ingredient was quinoa. I picked quinoa because it is something many people on the food blogs talk about, yet it was something I had never played with before. I was so pumped to try it out. Wanna know how many recipes I made in July? Zero. Yep, just call me a slacker. I'm not real sure why I failed, but I did. In fact, the original plan for the challenge was to use a new ingredient each week. We kept pushing it back and pushing it back because I couldn't work quinoa into my meal plan.
After some discussion, we agreed one ingredient a week was a little rough. Instead, we chose to do at least one ingredient per month. This month, we have chosen green beans and basil. Green beans are in season through August, so better to experiment with something before it's season runs out. As for basil, well, I have a HUGE basil plant I have to use up. Do I smell pesto?
I have yet to make a recipe with either ingredient, but I do have a Garlic Green Bean recipe written on my meal planner. Stay tuned for results!
Friday, August 6, 2010
Quick Asian Vinaigrette
I was trying to decide what to take to work for dinner tonight and I decided on a chicken salad. I chopped up the leftover chicken thighs from last night's Pineapple Teriyaki Chicken Thighs (recipe to come) as well as the leftover zucchini, squash, and red pepper, added some chili peas and some romaine lettuce and voila! I didn't have a good vinaigrette to go with it, so I opted to make my own up. It's so much better to make your own dressing anyhow so you can control the ingredients! Unfortunately, I eyeballed it, so I don't have any exact measurements. I'm going to guess but if you like or don't like something, skew the measurements to fit your tastes.
Quick Asian Vinaigrette
2 tsp Low Sodium Soy Sauce
1/2 tsp Chili Garlic Paste
2 tsp Rice Vinegar
1 tsp Olive Oil
couple sprinkles Ground Ginger (probably 1/8 tsp)
juice of 1/4 Lime
two pinches of Salt
1 dash Sesame Oil (this really makes the flavor)
2 tsp brown sugar
Combine together and wisk until the sugar and salt is dissolved or do like I did and let them go for a quick whirl in the Magic Bullet (which is one of the best purchases I have ever made for our kitchen!). It makes about 2 tbsp.
Quick Asian Vinaigrette
2 tsp Low Sodium Soy Sauce
1/2 tsp Chili Garlic Paste
2 tsp Rice Vinegar
1 tsp Olive Oil
couple sprinkles Ground Ginger (probably 1/8 tsp)
juice of 1/4 Lime
two pinches of Salt
1 dash Sesame Oil (this really makes the flavor)
2 tsp brown sugar
Combine together and wisk until the sugar and salt is dissolved or do like I did and let them go for a quick whirl in the Magic Bullet (which is one of the best purchases I have ever made for our kitchen!). It makes about 2 tbsp.
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