Friday, February 7, 2014
New shoes!
I went along to the podiatrist this afternoon (second one in two days - I wasn't terribly impressed with the first one), and he was great. In about 2 seconds he told me I was wearing the wrong shoes and just had a build up of calluses on the ball of my feet. He did some foot magic and fitted me to some new Saucony Triumph shoes. I'll head out for a run tomorrow to see how they feel - but I am pretty confident as I already can tell the difference just wearing them around the house. Here is a pic of my new shoes:
Thursday, February 6, 2014
Pain...
With all the running I have been doing it is taking a toll on my feet. Today I went and saw a local podiatrist and she has taped my left foot up!! The ball of my foot is a bit swollen so she thinks it is just the pressure I am putting on it, and doesn't think it's too serious. I will be running tomorrow morning so will test it out! Wish me luck!
I will be on tomorrow with some more recipes so look out! They are delicious.
I will be on tomorrow with some more recipes so look out! They are delicious.
Wednesday, February 5, 2014
Birthday Run!
Today is my beautiful little boys birthday. I can't believe A & K are 9! The last 9 nine years have flown in a blink of an eye. They are the most gorgeous little men. B & I are truly blessed to be their parents.
Even though it was the boys birthday I still wanted to get my run in! So I met up with my neighbour at 5.30 and we decided to do a different route down around Cullen Bay. It was a lovely morning with a bit of rain which was quite refreshing.
When I got back from the run I made the kids pancakes for breakfast and then we opened presents! The little guys were stoked with their gifts which included Electronic Monopoly, some iPad cases with keyboards, some Spygear watches and a remote controlled mini helicopter. Pretty spoilt little guys. Here is a picture of them with their birthday breakfast:
Even though it was the boys birthday I still wanted to get my run in! So I met up with my neighbour at 5.30 and we decided to do a different route down around Cullen Bay. It was a lovely morning with a bit of rain which was quite refreshing.
When I got back from the run I made the kids pancakes for breakfast and then we opened presents! The little guys were stoked with their gifts which included Electronic Monopoly, some iPad cases with keyboards, some Spygear watches and a remote controlled mini helicopter. Pretty spoilt little guys. Here is a picture of them with their birthday breakfast:
Monday, February 3, 2014
Quirky Cooking - Fajita Chicken & Salad Pizza on Quinoa & Chia Seed Flatbread
My favourite blog is Quirky Cooking and I am always on there trying to find cooking ideas.
Tonight I thought I'd try a recipe I've been looking at for a while -
Fajita Chicken & Salad Pizza on Quinoa & Chia Seed Flatbread.
It is not WLC compliant as it has honey but i was happy to lose a point tonight as it was DELICIOUS!
Here is what I did - a little different to QC due to what I had in our house:
It makes 2 large pizza size flatbreads.
1. Toast 150g white quinoa using the Bellini at 100C for 10 mins, speed 1, with measuring cup off.
2. Then grind the toasted quinoa, 2 Tbspns chia seeds and 1/2 tsp salt in Bellini bowl for 1 minute, speed 9.
3. Add 180g water and mix on speed 5 for 10 seconds.
4. Drizzle pizza trays with some extra virgin olive oil (use baking paper if needed), and divide dough between trays. (The dough will be more like a sticky batter.) Drizzle the dough with some more oil. Using your fingertips, pat the dough out evenly into a thin circle, about 3mm thick. I find it's easier to use my fingers than a spatula, as the dough is very sticky. The oil will stop it sticking to your hands. There should be oil all around the edge of the dough, and a thin sheen over the top. This will make it crispy. If you want it soft, there's no need to use much oil.
5. Bake at 200C for 20-30 minutes, depending how crispy you like it.
Fajita Chicken & Salad Topping
1. While the pizza bases are cooking, make the toppings.
2. Chop garlic on speed 7 for 3 seconds - 2 garlic cloves
3. Add the remaining ingredients except the chicken and mix on speed 5 for 5 seconds
- 20g extra virgin olive oil
- 1 Tbspn honey
- juice of 1/2 a lime
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
4. Add 500g chicken breast - thinly sliced, and cook for 5 minutes, ST temperature, blunt blade, with measuring cup off.
(There will be a bit of 'juice' left after cooking the chicken - you can just lift the chicken out with a fork or slotted spoon. I actually drizzled the juice over the top of the pizza because it was too yummy to waste!)
When flatbread is cooked, remove from oven and top with baby spinach, chopped tomato, thinly sliced Spanish onion and fajita chicken.
Enjoy - they are absolutely delicious! The fajita chicken was so delicious I will be making it regularly!
Tonight I thought I'd try a recipe I've been looking at for a while -
Fajita Chicken & Salad Pizza on Quinoa & Chia Seed Flatbread.
It is not WLC compliant as it has honey but i was happy to lose a point tonight as it was DELICIOUS!
Here is what I did - a little different to QC due to what I had in our house:
It makes 2 large pizza size flatbreads.
1. Toast 150g white quinoa using the Bellini at 100C for 10 mins, speed 1, with measuring cup off.
2. Then grind the toasted quinoa, 2 Tbspns chia seeds and 1/2 tsp salt in Bellini bowl for 1 minute, speed 9.
3. Add 180g water and mix on speed 5 for 10 seconds.
4. Drizzle pizza trays with some extra virgin olive oil (use baking paper if needed), and divide dough between trays. (The dough will be more like a sticky batter.) Drizzle the dough with some more oil. Using your fingertips, pat the dough out evenly into a thin circle, about 3mm thick. I find it's easier to use my fingers than a spatula, as the dough is very sticky. The oil will stop it sticking to your hands. There should be oil all around the edge of the dough, and a thin sheen over the top. This will make it crispy. If you want it soft, there's no need to use much oil.
5. Bake at 200C for 20-30 minutes, depending how crispy you like it.
Fajita Chicken & Salad Topping
1. While the pizza bases are cooking, make the toppings.
2. Chop garlic on speed 7 for 3 seconds - 2 garlic cloves
3. Add the remaining ingredients except the chicken and mix on speed 5 for 5 seconds
- 20g extra virgin olive oil
- 1 Tbspn honey
- juice of 1/2 a lime
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
4. Add 500g chicken breast - thinly sliced, and cook for 5 minutes, ST temperature, blunt blade, with measuring cup off.
(There will be a bit of 'juice' left after cooking the chicken - you can just lift the chicken out with a fork or slotted spoon. I actually drizzled the juice over the top of the pizza because it was too yummy to waste!)
When flatbread is cooked, remove from oven and top with baby spinach, chopped tomato, thinly sliced Spanish onion and fajita chicken.
Enjoy - they are absolutely delicious! The fajita chicken was so delicious I will be making it regularly!
Monday Run
I did a great run this morning with some friends. It was nice to get out and it wasn't raining so that was a bonus!
Now to keep running so I am all prepared for the marathon! It is coming a lot quicker than I'd like!
Now to keep running so I am all prepared for the marathon! It is coming a lot quicker than I'd like!
Sunday, February 2, 2014
Saturday morning long run
Well Saturday morning arrived and it was insanely wild weather here in Darwin. Lots of rain, wind and just generally nice lying in bed weather... that is for everyone BUT me! I knew I had to get my butt out of bed to get my long run done. Only 5 1/2 weeks til we head off to Europe so I need to get all my long runs in now.
So I bundled up my iPhone in 2 x ziplock bags, put on my hat to shield my face from the pouring rain (so I could see), and set off!
I struggled a fair bit because of the wind - it was against me for a fair while so my time suffered... saying that my goal time was between 6:30 and 6:50/km, and I came in at 6:53, so I am pretty happy with that considering the weather. In reality I just want to be under 7.00/km so I can crack the 5 hour marathon time!
Here are my stats for the big run:
Now to get myself to bed because I have a 5.30am running date with 2 of my lovely running neighbours. We are planning on doing 8km - so will see how we go if the weather is nice to us. Either way I will be running but I just hope there is a break and it's not too wet!
So I bundled up my iPhone in 2 x ziplock bags, put on my hat to shield my face from the pouring rain (so I could see), and set off!
I struggled a fair bit because of the wind - it was against me for a fair while so my time suffered... saying that my goal time was between 6:30 and 6:50/km, and I came in at 6:53, so I am pretty happy with that considering the weather. In reality I just want to be under 7.00/km so I can crack the 5 hour marathon time!
Here are my stats for the big run:
Now to get myself to bed because I have a 5.30am running date with 2 of my lovely running neighbours. We are planning on doing 8km - so will see how we go if the weather is nice to us. Either way I will be running but I just hope there is a break and it's not too wet!
Chile Lime Chicken Wings, Beetroot Salad and Sweet Potato Fries
Two of my favourite paleo / healthy eating blogs are Quirky Cooking and Nom Nom Paleo and while looking for ideas I found some great recipes for dinner tonight.
I have wanted to make Quirky Cooking's Beetroot Salad for a long time so have finally taken the plunge... sweet potato fries are a staple in our house, and chicken wings are always a winner - so I am hoping to other 4 people in this house like it all too!
So here goes with the recipes and some pictures.
Sweet Potato Fries
Ingredients
1 large sweet potato
2 tablespoons of coconut oil
salt, pepper and paprika
Method
Preheat the oven to 200 degrees celcius.
I peeled the sweet potato and cut into even matchsticks.
Line a baking tray with baking paper and spread the matchsticks out.
Then bake for 20 minutes - turning after 10 minutes.
Then they should look something like this:
Chile Lime Chicken Wings
Ingredients
½ medium onion
2 jalapeno peppers
3 garlic cloves, peeled
½ cup coriander
Freshly ground pepper
Zest from 2 limes
¼ cup lime juice
2 tablespoons fish sauce
2 tablespoons coconut aminos
2.5kg chicken wings
Method
Place the onion, jalapenos, garlic, coriander, ground pepper, lime zest and juice, fish sauce, and coconut aminos into the bellini. Blitz it all on speed 9 for 10 seconds.
Place chicken wings into a bowl and cover with marinade. Use your hands to mix it in. Place in the fridge for 30-60 mins to marinade. Leave up to 6 hours, but no longer.
Once you are ready to cook - preheat the oven to 220 degrees, line an oven tray with baking paper and bake for 30 minutes. Turn the chicken wings over at 15 minutes. Grill for the last 5 minutes to brown the top.
Beetroot Salad
Ingredients
400g raw beetroot (I cut the top and bottom of the beetroot off but didn't peel)
100g carrot, quartered
1/4 small red onion
1 green apple, quartered
1 handful of parsley leaves
2 tbsp olive oil
juice of 1/2 lemon
pinch salt
Method
Place all vegies in Bellini and chop on medium speed (sp. 5) until evenly chopped (3-4 seconds). Scrape down sides and chop again for a couple of seconds until desired consistency.
This was the whole dinner together.. just delicious:
I have wanted to make Quirky Cooking's Beetroot Salad for a long time so have finally taken the plunge... sweet potato fries are a staple in our house, and chicken wings are always a winner - so I am hoping to other 4 people in this house like it all too!
So here goes with the recipes and some pictures.
Sweet Potato Fries
Ingredients
1 large sweet potato
2 tablespoons of coconut oil
salt, pepper and paprika
Method
Preheat the oven to 200 degrees celcius.
I peeled the sweet potato and cut into even matchsticks.
Line a baking tray with baking paper and spread the matchsticks out.
Then they should look something like this:
Chile Lime Chicken Wings
Ingredients
½ medium onion
2 jalapeno peppers
3 garlic cloves, peeled
½ cup coriander
Freshly ground pepper
Zest from 2 limes
¼ cup lime juice
2 tablespoons fish sauce
2 tablespoons coconut aminos
2.5kg chicken wings
Method
Place the onion, jalapenos, garlic, coriander, ground pepper, lime zest and juice, fish sauce, and coconut aminos into the bellini. Blitz it all on speed 9 for 10 seconds.
Place chicken wings into a bowl and cover with marinade. Use your hands to mix it in. Place in the fridge for 30-60 mins to marinade. Leave up to 6 hours, but no longer.
Once you are ready to cook - preheat the oven to 220 degrees, line an oven tray with baking paper and bake for 30 minutes. Turn the chicken wings over at 15 minutes. Grill for the last 5 minutes to brown the top.
Beetroot Salad
Ingredients
400g raw beetroot (I cut the top and bottom of the beetroot off but didn't peel)
100g carrot, quartered
1/4 small red onion
1 green apple, quartered
1 handful of parsley leaves
2 tbsp olive oil
juice of 1/2 lemon
pinch salt
Method
Place all vegies in Bellini and chop on medium speed (sp. 5) until evenly chopped (3-4 seconds). Scrape down sides and chop again for a couple of seconds until desired consistency.
This was the whole dinner together.. just delicious:
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