Only 3 days left until Gasparilla Race weekend begins! I have a 15k & 5k on Saturday, and then a half marathon and 8k on Sunday – it’s going to be a running kinda weekend!
Today’s workout calls for a 45 minute tempo run, which I plan to scale back to about 30 minutes. Then tomorrow I will be lifting weights and cross training, and Friday going out for a 3 mile shake out run. I prefer to run the day before a race of any distance. Some people like to take off completely prior to race day, but my legs feel it – I tend to feel a bit sore, and just not ready to run on the day of the race. I’m excited to take on the Michelob Ultra Challenge at a nice steady pace – definitely nothing fast for any of the 4 races! This is after all a training run
Zesty Chicken Quinoa
After a very long hiatus, I finally have a new recipe to share, which just so happens to be gluten free!! What can I say, I guess I love talking about running more than food
Last night for dinner, it was a clear out the fridge kind of night. We had some half eaten veggies, left over chicken, and a packet of quinoa, so I decided to do a little experimenting! And ya know what… it turned out great! Here is the recipe for my zesty chicken quinoa.
½ red pepper, diced
½ green pepper, diced
½ onion, diced
1 chopped zucchini
2 cups uncooked quinoa
2/3 cup nonfat Greek yogurt
2 chicken breasts, precooked
1 tsp. cayenne pepper
1 tsp. garlic powder
salt, to taste
pepper, to taste
2 Tbsp. chopped cilantro
First, cook quinoa according to directions on the package. I used Red Mill Organic for mine, but feel free to use whichever brand you like
While the quinoa is cooking, sauté the peppers, onions, and zucchini on low to medium heat. I like mine a little bit crunchy after they are cooked, so I do not sauté them for too long.
Dice the chicken and add it to the veggie mixture towards the end of cooking – just enough to warm it up since it has already been cooked. Add the cayenne pepper, garlic powder, salt and pepper to the veggies.
Stir, and then add entire mixture to your cooked pot of quinoa. Once everything is in the same bowl, stir in greek yogurt and cilantro.
Add a scoop of salsa (not pictured) to your portion at the end and voila! You now have a protein packed meal that will last a few days. When I cook, I prefer to make larger portions to have for leftovers, and this recipe definitely fits the bill! I expect to be able to eat 2 more meals from this batch Woo hoo!!