Friday, September 6, 2013

Day #5 + a recipe(!)

So, last night when I stopped at the store for the vinegar for the dishwasher, it totally didn't even dawn on me that I needed something else...bananas.  Dang it.  So, I ate my waffles with only PB2 on them.  Not bad, but not as good as they are with the bananas on them. 

As I was laying in bed this morning trying to will myself to get up after the snooze went off multiple times, I was thinking about how my run yesterday went at the same time as I would be running 8 miles today.  It was not a pleasant time to run.  So, I changed things around a bit.  Today, I'm going to do the 3 miles and the gym.  Tomorrow, I will do the 8 miles.  If I end up working a double shift tonight, then I'll come home in the morning, change and head right back out to Town Lake for my 8 miles.  If I don't work a double then I'll just make a point to get up early to go to Town Lake for my run...I can always go back to sleep for an hour or 2 when I get back home if I need it. 

As I was laying in bed, I was also thinking about how I'm going to do my workouts next week because my overtime (3 shifts of it...24 hours) is already scheduled for next week.  I'm working my evening shift on Monday, my day off.  Then, on Tuesday, I'm working a double shift.  And again on Saturday I'm working a double shift.  Then, I have that 5K on Sunday morning.  So, what I've decided is that I'll do my first gym session (next week is 3x12's) with a 2 mile run beforehand.  Monday I'll do my long run (14 miles...eeep!), Tuesday I'll do my second gym session with a 2 mile run.  Wednesday I'll only have time for sleep.  Thursday I'll do my second run (7miles).  Friday I'll do my 3rd run (6 miles)...and Saturday I'll sleep in so that I'm okay for the 5K Sunday morning.

My rest of my day went quite well.  I did my 3 mile run and my gym workout, then I had my protein powder with almond milk.  I got to work and around 4pm I ate my ff cottage cheese with the mixed fruit in light syrup.  Around 6pm I ate my 0% plain Greek yogurt with mixed fruit and granola.  Around 8, I at my sliced bell peppers (aka-veggie Twizzlers).

On my way home, I had to stop at the store again...for those pesky bananas.  So, while I was there, I picked up some sugar free oatmeal in 2 flavors and some chopped pecans to mix in the oatmeal to add a little protein.  Once I got home, I looked up and found an excellent recipe for molasses roasted salmon.  Prepped the salmon and popped it in the oven.  It was delicious!  Here's the recipe: 

Molasses Roasted Salmon
Serves 4-6
When buying salmon, aim for one long piece instead of a few smaller pieces. Look for fish with firm, bright flesh and well-marbled fat. Depending on where you buy your fish, it may have color added; don’t be deceived by neon-orange flesh; just look for fish with color that looks authentic but not dull, and you’ll be fine.
2 lbs. good quality salmon, in one long piece if possible
2 teaspoons smoked paprika
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon cayenne or ground chipotle pepper
2 teaspoons kosher salt
1/8 cup molasses
1 tablespoon olive oil
Preheat oven to 450 degrees and set a rack in the bottom third of the oven
Pat the salmon dry and set skin-side down on a baking sheet lined with parchment paper. Sprinkle evenly with the salt.
In a small bowl, mix spices together. Add molasses and stir with a fork until combined.
Use a pastry or silicone brush to brush molasses mixture evenly over the salmon. Make sure you get the ends, too.
Drizzle olive oil over the fish, and put baking sheet into the oven and cook for 15-20 minutes, depending on the salmon’s thickness, until the thickest part is just cooked and no longer translucent within. Cool for 5-10 minutes, and either serve, or refrigerate for at least 2 hours and serve chilled.

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